HOTEL FOOD & DRINK
NIKLAS EKSTEDT • GLENMORANGIE HOUSE – SCOTLAND • NORDELAIA – PIEDMONT
A Gin style that was around before people even thought in Gin styles. At a time when every Gin was Holland Gin and no one tried to be cute
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CONTENTS ISSUE 26 090
044
STARTERS The Red Room
032
The LaLee
034
STK Steakhouse
036
The Connaught London
The Cadogan, A Belmond Hotel London The Westminster London
Hakkasan 038 Mandarin Oriental Bodrum
Garden House
040
The Hux Hotel
042
Graduate Cambridge London
056
MAIN COURSES Nordelaia 044 Piedmont
Four Seasons Hotel at Marunouchi Tokyo
050
Grual 056 Lefay Resort & Spa Dolomites
Fresh in the Garden
063
Glenmorangie House
066
Soneva Fushi Maldives © Nicolo Brunelli
Scottish Highlands
003
CONTENTS ISSUE 26 020
SERVICE Playing With Fire
020
Creating Connections
026
Swedish chef Niklas Ekstedt is making his mark on London by bringing his unique fire cooking methods to Hyatt’s Great Scotland Yard. Founder and CEO of LDV Hospitality John Meadow thrives on bringing diners together in culinary hotspots serving up a taste of la dolce vita.
DINING Create, Curate, Incubate
072
An innovative new wine bar and incubator kitchen in London is reimagining the way that F&B projects are rolled out across global hotel portfolios.
072
084
SIPPING Spirit of Experimentation
084
The World’s 50 Best Bars
082
Drawing on legacy and innovation, the new chapter of Midleton Very Rare is the latest expression of Irish Distillers’ audacious approach to redefining the modern Irish whiskey landscape. © Haydon Perrior
Hotel bars step into the spotlight at the 2021 awards ceremony celebrating the most exciting drinking spots around the globe.
REGULARS Entrée 011
Drinks 095
Appetisers 015
Spotlight 100
Signatures
Petits Fours
078
Cocktails 090
004
103
Washing-Up 122
EXPRESS YOURSHELF.
BY
ENTRÉE
ON THE COVER Ekstedt at The Yard, London © David Loftus
Experiential and Experimental
M
uch of the past year has been spent focusing, in one
a resourceful concept, and one that lends itself well to the
way or another, on getting “back to normal”. But at
unpredictability of our times.
what point should we begin to accept the parameters
of our new reality?
These pages are filled with examples of the hospitality industry’s inherently creative drive and generosity of spirit.
Perhaps we are adjusting more quickly than we realise. After
We explore Nordelaia, the new Piedmont bolthole where menu
all, in a year that saw societies the world over tentatively
changes are driven by shifts in the seasons, and check out a
opening up and shutting down in a syncopated rhythm of
treetop restaurant takeover at Soneva Fushi in the Maldives,
hope and chaos, learning to live with uncertainty has become
where local produce is transformed by a menu defined by the
an increasingly useful skill.
elements of fire and ice. We examine the art world’s growing
This instability has been acutely pronounced in the
presence in hotel F&B – reviewing The Connaught’s new Red
hospitality industry, where supply chain issues and constantly-
Room and scrutinising a cocktail recipe at St Regis’ Arts Bar
evolving pandemic regulations continue to put the F&B sector
in Venice, whose composition reflects a seminal Tintoretto
under considerable strain. Widespread staff shortages are also
oil painting. Despite the very obvious challenges faced by our
proving to be an additional business challenge. Yet innovation
industry, there is plenty of beauty in the new normal.
is in plentiful supply.
As I write, the Omicron variant is making its presence
In its 2022 Food & Drink Trends report, the foodservice
felt in much of the world. In the UK, at least, the hospitality
wholesaler Bidfood predicts that ‘experiential and
sector has once again been battered by a wave of last-minute
experimental’ concepts will be a major trend over the
cancellations as partygoers forfeit festive socialising in the
coming year, as diners are increasingly tempted to seek out
name of public health. Whatever new challenges have arisen
encounters that can’t be recreated at home. That edict should
by the time this issue reaches you, the industry can rely on
stand many of the projects covered in this issue of Supper
its tenacious ingenuity to develop the solutions necessary to
in good stead. Take Ekstedt at The Yard, where Swedish
survive. Learning to walk the tightrope between living safely
chef Niklas Ekstedt pays homage to ancestral Scandinavian
and fully will continue to breed original projects and cutting-
wood-fired cooking methods and nods to the traditions of
edge concepts. Please keep us updated on your progress.
the indigenous Sami people, using seasonal produce to create
As Supper’s new Deputy Editor, I hope to meet many of you
a fine-dining experience with a unique narrative. Or Rondo
in person at industry events over the coming months, where
La Cave, a new wine bar and incubator kitchen at The Hoxton
we’ll be enthusiastically present. Until then, wishing you a
Holborn, which has been designed to host a diverse series of
successful start to 2022. Supper is served.
chef residencies that will see culinary concepts fine-tuned onsite, before launching as permanent offerings elsewhere in the wider Ennismore Group’s portfolio. The company gets the opportunity to refine new brands, while local diners benefit from an exciting, revolving gastronomic offering. It’s
Shanna McGoldrick • Deputy 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
Group Financial Controller Sarah Healey
m.turner@mondiale.co.uk
c.martin@mondiale.co.uk
d.bell@mondiale.co.uk
m.capper@mondiale.co.uk
Deputy Editor Shanna McGoldrick
s.mcgoldrick@mondiale.co.uk
Editorial Assistant Eleanor Howard
e.howard@mondiale.co.uk
PORTFOLIO
a.giles@mondiale.co.uk
s.healey@mondiale.co.uk
Group Credit Controller Lynette Levi EVENTS & MARKETING
Commercial Lead Kirsty Studholme
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Accounts Assistant Kerry Mountney
k.mountney@mondiale.co.uk
k.studholme@mondiale.co.uk
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CORPORATE
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APPETISERS
Honeypot With global bee populations under threat, one hotel in the
audio guide takes guests through different narrative zones in
corner of Southwest England is offering guests the chance
and around the hive, exploring the wider environment and
to see the world through the insects’ eyes. The Newt in
humans’ historic relationship with the insects.
Somerset recently unveiled The Beezantium, a multi-sensory
The bees themselves enter the hives through natural holes
exhibition space that also houses two of the estate’s native
or a series of copper pipes built into the fabric of the building,
bee colonies. Surrounded by a specially-planted woodland
a primarily wooden structure made from unseasoned oak,
apiary, the lakeside building was designed by Invisible Studio
topped by a sloping roof wrapped in copper. Visitors have the
Architects, with interiors completed by the exhibition studio
opportunity to observe the colonies at work, and immerse
Kossmanndejong. Both companies worked closely with The
themselves in the aromas and sounds of the hives, watching
Newt’s Head Beekeeper and global bee consultant, Paula
as the honey is produced in real time.
Carnell, on the project.
In addition to launching the attraction, The Newt, which
The Beezanium’s honeycomb-shaped walls display
takes a cooperative approach to beekeeping that includes
interactive educational content highlighting bees’ contribution
gentle honey harvesting, also offers Bee Safaris. These
to the ecosystem. There are flower pressings showing the
walking tours of the woodland hives provide further insight
types of honey produced from specific plants on the estate,
into the estate’s beekeeping practices, which see the honey
and sensory pods with views over the water. A multilingual
from its chemical-free colonies used across the estate.
000
APPETISERS
Cocktail Hour
Chefs, Musicians and Mixologists at The Boundary
016
When the late, great, British designer Sir
in a destination all-day bar and restaurant that
Terrance Conran and his business partners Vicki
McCulloch hopes will harness the hotel’s prime
Conran and Peter Prescott first opened London
location. “The Boundary is an iconic building
hotel The Boundary in 2008, it was an instant hit.
on one of the most desirable streets in East
The former printworks in Shoreditch was given
London,” says McCulloch. “With an opportunity
a new lease of life as a design-focused bolthole
to create varying offers across multiple floors,
that contributed to the transformation of its
we have exciting plans to give this property a
neighbourhood into the vibrant hipster honeypot
new lease of life. We are working with a leading
that it is today. Its 17 boutique rooms benefitted
design team to transform the various spaces and
from the professional touch of multiple eminent
are putting together an impressive line-up of
contemporary designers, drawing a metropolitan
chefs, artists, musicians and mixologists to help
crowd. It was also widely celebrated for its
put The Boundary back on the London map.”
escapist rooftop bar and grill with views of the
McCulloch, who founded Harcourt Inns in
city’s skyline, its fine dining restaurant, and the
2014, has extensive experience when it comes
street-facing Albion – a casual but elegant café,
to hospitality refurbishments, having previously
bar and grocery store.
acquired and renovated the elevated restaurant
Now the converted Victorian building is set
The Harcourt in Marylebone before developing
to enter a new chapter, after being purchased
a series of successful eateries across the British
by James McCulloch, the founder of Harcourt
capital including including The Three Cranes
Inns. The hotel’s ground floor is set to undergo
and The Coach. As for Boundary, more details
an extensive refurbishment in 2022, resulting
are expected soon.
Claridge’s has delved into its storied past to divulge the recipes that have shaped its reputation as one of London’s finest cocktail spots over the last 150 years. The Mayfair hotel recently released ‘Claridge’s: The Cocktail Book’, its debut tome dedicated to the celebrated concoctions served at its various hotel bars throughout the decades. Co-authored by Claridge’s Director of Bars Denis Broci and Director of Mixology Nathan McCarley-O’Neill, the book lays out 400 recipes in total, teasing out more than a few good yarns along the way. The narrative dips into the history of the first-ever cocktail party and touches on the rise of the punchbowl in London society, with recipes enriched with wisdom from the award-winning bar team. Of course, there are the icons: the Martini, the Negroni and the White Lady all get their moment. But space is also devoted to newer libations such as The Flapper – a crème de cassis-spiked Champagne cocktail – and the Saint Remy, an apple-and-quince spin on the Martini, which was designed to mark the opening of The Painter’s Room in 2021. Given that it has been crafting cocktails since 1856 and now produces almost 36,000 cocktails per year, there is perhaps no hotel better placed to offer expert tips on mixing and muddling. Whether you need to know how many glasses of champagne the hotel serves each year (35,425), which bar snack is the most popular (tempura prawns), or simply how to mix a killer Singapore Sling, this boozy bible has you covered.
portofinogin.com
D
isruptions in the supply chain, crop
popular as consumers continue to demand
damage as a consequence of climate
healthier alternatives to traditional products.
change and a shift in consumer mindset
For hotels and resorts already using biodynamic
towards drinking are set to become key drivers in
practices to produce wine, such as Locanda La
shaping the spirit and wine sector over the next
Raia in Northern Italy’s Piedmont region and
few years according to GlobalData.
Torre de Palma de Palma Wine Hotel in Portugal,
In its Quarterly Beverage Forecast, the data and analytics company estimate that the
increasing consumer interest will likely provide an additional boost to wine tourism.
alcohol category could see an annual growth
Elsewhere, and following the success of hard
rate of 1.2% by 2026 as drink producers look
seltzers in US markets, GlobalData’s forecast
to appeal to sustainably-minded consumers.
anticipates that manufacturers will also look to
“34% of global consumers stated that they find
new cross-category innovations such as hard tea
sustainability and ethically sourced ingredients
– a popular non-alcoholic beverage choice with
very appealing, highlighting an opportunity for
a twist. “Producers are able to combine novel
innovation for beverage producers,” notes Holly
alcoholic blends with a tea base to create a unique
Inglis, Beverages Analyst at GlobalData. “Health
offering, which is likely to appeal to younger-
Top of the Pops Data and analytics forecaster GlobalData outlines five trends to watch in the spirits and wine sector over the coming months.
consciousness and sustainability, with a pinch
age consumers,” says Inglis. “Take Bully Boy’s
of indulgence, are set to drive many innovations
Italian Iced Tea brand, which combines Aperol
this year, as people look for products that align
spritz tastes with iced or ready-to-drink tea
with their personal values without compromising
flavours, with a 7% ABV content.”
on taste.”
came to the fore as part of the wider on-the-go
in the beer sector – has been highlighted as one of
drink movement – a trend that has taken off in
the trends that will shape the industry, a finding
properties such as Kingsland Locke in London,
supported by Bacardi’s 2021 Cocktail Trends
where pre-batched cocktails are available for
Report, which found that 22% of consumers are
purchase from reception – will co-opt a new
drinking less and 55% of mindful drinkers are
space – that of portion control. “Cans provide
consuming low-ABV beverages. “Moderation is
an accessible and affordable way to count calories
still a winning trend as consumers look for low-
and consumption of alcohol units,” concludes
and no-ABV variants of their favourite drinks,”
Inglis. “In GlobalData’s Q2 2021 survey, 33% of
explains Inglis. “Innovations witnessed in 2021
global consumers stated that they are actively
include Street Hard Seltzer in Russia, Desperados’
trying to reduce their consumption of calories,
virgin 0.0% mojito beer in France and Svami Zero
with a further 38% highlighting they are trying to
Proof non-alcoholic gin and tonic.”
reduce sugar consumption. This denotes not only
In a similar vein, better-for-you wine, referring to organic, biodynamic or sustainable wine, all of which have their own certification boards and regulations, is predicted to become
018
Finally, canned wines and spirits, which
Low- and no-alcohol – already well established
a move away from high-ABV count, but other less than healthy ingredients too.”
a perfect mise en place the perfect glass, St James NYEWOOD, ROGATE, PETERSFIELD, HAMPSHIRE, GU31 5HZ, UK Tel: 01730 821811 Email: office@johnjenkins.co.uk NEW YORK SHOWROOM, 41 MADISON AVENUE, 9TH FLOOR, NEW YORK NY 10010 Tel: 1-800-818-8484
www.johnjenkins.co.uk www.williamyeowardcrystal.com
SERVICE
Playing With Fire Swedish chef Niklas Ekstedt is making his mark on London by bringing his unique fire cooking methods to Hyatt’s Great Scotland Yard. Words: Heleri Rande • Portrait Photography: © Jakob Fridholm
I
’m not the Francis Mallmann of Scandinavia,” smiles
However, he felt that a piece of the puzzle was missing.
Niklas Ekstedt, as we sit down at his newly-opened
“René Redzepi had helped me set up my restaurant and then
London restaurant, Ekstedt at The Yard, forming part
moved to Copenhagen to open Noma while Magnus Nilsson
of Hyatt’s Great Scotland Yard. Although he is often
was opening Fäviken; friends and colleagues were really
compared to the Argentine chef famous for cooking with
making it on a global level but I found it quite frustrating
fire, their approaches are in fact, quite different. While
trying to find my own identity,” admits Ekstedt.
Mallmann has raised the profile of Patagonian barbequing
The New Nordic Food movement that put many
methods around the world, Ekstedt thrives at reviving
Scandinavian chefs on the world map was heavily focused
centuries-old cooking techniques from Scandinavia with the
on product. “They turned the culinary map upside down,”
wood-fired oven in the heart of his kitchens.
Ekstedt says. “Before that, everyone looked at southern
The Swedish chef’s passions are twofold: skateboarding
Europe as the pinnacle of ingredients. You needed to use
and cooking. He started his career at the other end of the
truffles and foie gras and Italian pigeons. Now, the sourcing
culinary spectrum, focusing on French-style gastronomy
of the ingredients came only from the north. That was
using ingredients from southern Europe. “When you are
inspiring.” He continues: “I wanted a smaller restaurant
young, you are more adventurous and want to escape
and I wanted to do something new, but using old techniques;
your childhood,” he says. “At the end of the 1990s, new
my focus would not be the ingredients.”
Scandinavian cooking hadn’t yet gained the popularity it
Poring over old cookbooks at the Royal Library of Stockholm
has now, it was very new. I didn’t think anyone would be
and hours spent researching ancient methods led to the birth
interested in eating this kind of food in a restaurant; it was
of his unique style: the Nordic art of analogue cooking, as he
something you cooked at home for your family or friends,
now refers to it. But there were still hurdles to overcome. The
or out in the wild.”
major one was extraction and ventilation, and the question
Ekstedt quickly became a sensation in his home country.
of how to use modern equipment for ancient techniques that
By his mid-twenties, he was running a highly-successful
originally only required a regular chimney. The beginning
restaurant in the harbour town of Helsingborg, and became a
was challenging, with fan motors blowing up daily owing
household name via his TV cooking show Mat, selling books
to the heat, and the food literally burning. The solution, it
and gaining traction across the country.
transpired, was to use dampened juniper branches to control
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Ekstedt at The Yard’s menu features classic dishes from the chef’s repertoire
“If you go along the coast from Denmark all the way up to Norway there are so many different ways of smoking; every village and every family has their own peculiar way to smoke food.”
the temperature. Learning and adjusting every step of
Oriental Hyde Park, I did not even entertain the idea of
the way, the vision began to come together.
a hotel restaurant, but Blumenthal really changed the
This analogue cooking concept, which combines elements of wood, fire, smoke and cast-iron tools,
perspective,” he elaborates. “Now everyone is doing hotel restaurants and hoteliers really see the value.”
earned Ekstedt’s eponymous Stockholm restaurant
Ekstedt at The Yard opened in September 2021. Here,
a Michelin star in 2013. One of very few restaurants
where the equipment differs slightly, a special system
in the Michelin Guide to not use any electricity, the
of cleaning the smoke has been configured into the
rusticity of his method has attracted food lovers and
build. Ekstedt serves either a three- or seven-course
critics from all over the world. A glowing review by
dinner menu, bringing some of the best dishes from
A.A. Gill, who understood the restaurant’s premise
his repertoire over the years together in one setting.
and goal, paved the way for the venue’s global success,
Guests can expect signatures such as oyster flambadou
placing it alongside Noma and Fäviken.
with smoked apple and beurre blanc nasturtium,
Wood – that quintessential Nordic material – is
ember-baked leek with charcoal cream, vendace roe
the centrepiece of the Ekstedt kitchen. The team
and smoked deer and cep soufflé to finish. “There are
exclusively uses birch for the cooking due to the
great products and producers here in the UK, which
consistency of the heat it produces. The chef stresses
actually surprised me,” he says. “The game here is
that there is a very specific distinction between cooking
fantastic and the vegetable season is longer than in
with fire and cooking over fire. “We use embers in a
Sweden, so I can prolong that on my menus.”
different way – we use them to cook on and primarily
Guests can opt for either a wine or kombucha pairing
to bring flavour,” he explains, adding that smoke is
– the latter driven by recent changes in consumer
the most versatile and exciting of the elements. “It is
behaviour. “The shift in Sweden has been massive in
not standardised, so we can really experiment. If you
the last five years; young people do not drink anymore,
go along the coast from Denmark all the way up to
so we have had to find alternatives for the pairing,”
Norway there are so many different ways of smoking;
explains the chef. Staff woes are also haunting the chef
every village and every family has their own peculiar
as workplace dynamics have shifted as a result of the
way to smoke food.”
pandemic and, of course, Brexit.
Transporting the ancient chimney method to central
The question of what’s next inevitably comes up
London has been an exciting venture for the team. The
when talking with a chef of Ekstedt’s calibre. So
capital, where Ekstedt spent time in his childhood, had
much has already been achieved, what else is there to
long been on his mind, although finding a site was
conquer? For the skateboarding Swede, it is returning
probably harder than setting up the fire kitchen itself.
to his roots; his childhood encounters with the
Perhaps surprisingly, the chef was looking for a
indigenous Sami culture, whose traditions and food
hotel venue. “Before Dinner by Heston at Mandarin
heritage he is keen to preserve. He grew up in Järpen in
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“We use embers in a different way – we use them to cook on and primarily to bring flavour.”
the North of Sweden, and Sami culture formed a
indigenous people’s whole existence relies on
considerable part of his upbringing. “I was raised
the animals – herding them and killing them
in a half-Sami, half-Swedish village,” he says.
with dignity. Wild nature would be dominated
“Now, as we become more aware of the impact
by monotone foresting if it was not for hunting.
that indigenous people of Scandinavia and the
Meat, game, ecology and biodiversity; eating
world have on the environment, more attention
animals is part of that system.”
should be directed to this. It is something I’m
By focusing on preserving the entire ecosystem
interested in from a philanthropic point of view,
that stems from his roots and culture, Ekstedt is
and culturally, it is easy for me to talk about it.
taking a different stance on the plant-exclusive
I am often surprised by how little people know
approach to restaurant cooking that many of
about it.”
the world’s top chefs have chosen to pursue in
Known for reindeer herding, traditional duodji handicrafts and oneness with nature, this
Ekstedt’s focus is on reviving centuries-old fire cooking techniques from Scandinavia
024
recent months. “It is really important that we educate people on this,” he underlines.
indigenous culture is present across northern
As Ekstedt digs deeper into Sami methods
Norway, Sweden, Finland and Russia. In summer
and techniques of cooking, preserving,
2021, Ekstedt returned to the Norwegian border
reducing waste, and living harmoniously with
with his eldest son for a six-day adventure of
nature, it will be exciting to watch both his
hiking, cooking and storytelling. “It was very
flagship in Stockholm and his new London
personal to me,” he recounts.
venue evolve. What’s certain is that he’ll keep
“I cannot see how stopping serving game can be good for the environment,” he adds. “The
the fires burning.
Creating Connections Founder and CEO of LDV Hospitality John Meadow thrives on bringing diners together in culinary hotspots serving up a taste of la dolce vita. Words: Lauren Jade Hill • Portrait Photography: © Briana Balducci
J
ohn Meadow’s affinity for hospitality started
moment to really run with and build the Scarpetta brand,”
early. “As a child I was a hopeless romantic,”
he enthuses.
he says, as we sit down at his restuarant Sette
LDV Hospitality now encompasses a steadily-growing
by Scarpetta, situated in London’s Bulgari Hotel.
collection of restaurants and bars, with Scarpetta-branded
“Age six, I told my mother at Easter brunch that
restaurants located across the US and in London. The first
my dream was to own The Plaza. My first ever
Scarpetta celebrated its 10th anniversary in 2018 by relocating
ambition was this very realm.” After studying at the Cornell University School of Hotel
James Hotel in New York City’s NoMad District.
Administration, Meadow did in fact enter the hospitality
As well as Sette, there are Scarpetta outposts at Gurney’s
world via The Plaza, working at the hotel initially as manager
Resort in the Hamptons, The Fontainebleau Miami Beach and
of the Oak Room and then as Beverage Director. But his
The Cosmopolitan Hotel in Las Vegas. The LDV Hospitality
entrepreneurial impulse soon took over. “In 2004, at the age
portfolio also comprises American Cut, Dolce Italian, The
of 24, I opened my first bar,” he says. “It was simple, with
Regent Cocktail Club, The Beach Club, The Seville and Nolita
a roof deck, one of the first roof-deck bars in New York. To
Social – an intimate lounge and cocktail bar tucked beneath
this day it’s one of the best businesses I’ve ever been a part
Sette that opened in 2019.
of, but I wanted more.”
Yet, despite his success, Meadow didn’t set out to
Meadow launched his next project, his debut restaurant, in
establish an entire hospitality brand. “Initially, it was
New York’s Meatpacking District, but without the success of
just about creating,” he says. “My grandfather was the
his first venture. “I went from this wonderful start to failing
patriarch of our family and I always looked up to him. He
miserably,” he admits. “I was 27-years-old and broke, so I
was an architect, so the idea of creating public spaces was
said ‘I’m going to do one more restaurant and this will be my
something that appealed to me from a young age. To me,
career, but if that fails, I’ll go and get a real job’. That’s when
restaurants represent a forum for socialising, centred around
I opened the first Scarpetta back in 2008. We were nominated
this joyous communal indulgence of food and drink. Human
by the James Beard Foundation for best restaurant in the
congregation, people coming together to connect; this was
country after opening and got a three-star review in The
the passion that brought me into it.”
New York Times.” This restaurant’s success marked the beginning of the thriving business Meadow runs today. “It was our ‘aha’
026
from its original site in the Meatpacking District to The
To this day, this philosophy guides each of Meadow’s restaurants, with his hospitality group LDV taking its name from ‘la dolce vita’, meaning ‘the good life’ in Italian.
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“To me, restaurants represent a forum for socialising, centred around this joyous communal indulgence of food and drink.”
Sette by Scarpetta focuses on indulgent Italian dishes, with small, shareable plates borrowed from the brand new Scarpetta Mercato concept
028
“I want to serve food that pulls on the heart
we were going and have that foundation to go
strings and makes you want to eat more,”
forward with, drawing on the optimism within
Meadows says. Nothing encapsulates this vision
the team.”
more than the Italian word ‘scarpetta’, which
Indulgent Italian dishes here span antipasti
refers to the act of taking a piece of bread to
such as creamy polenta with truffled mushroom
make scarpetta (meaning ‘a little shoe’) to
and pasta plates like Scarpetta spaghetti with
scoop up every last morsel on the plate.
san Marzano tomato and basil. Meat and fish
“That’s what we want to give, and that
dishes include black cod with tomatoes and
sensibility, whether it’s American Cut, Dolce
caramelised fennel, rounded off with desserts
Italian or Scarpetta, stays consistent in all our
such as crème fraiche panna cotta.
restaurants,” says Meadow. “I have no interest
Some of the small plates on the menu are also
in avant-garde theatrics. It’s not that I don’t
highlighted at the group’s first-ever burrata
want Instagram followers – I do, of course. It’s
bar, a six-month Scarpetta Mercato restaurant
just that we stay very classic Italian and put
concept, which launched last October at Dubai
forth the human passion, so people connect
Expo 2020. “Scarpetta Mercato is really focused
with that and want to come back.”
on the shareable components of our menu,
Sette debuted in London in 2019, and
allowing guests to come in all day long,”
pandemic-related lockdowns hit shortly after.
Meadow says. “It’s funky, eclectic, accessible
The venue relaunched for a fresh start last
and casual but still with that same quality.”
September, with Nolita Social following suit
Several more yet-to-be-announced openings
in October. “We’re not reinventing anything
are also on the horizon. “We have an interesting
because we were never fully born,” explains
project in Miami where we’re creating a
Meadow. “The point now is to get back to where
members’ club with five different restaurants,”
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© Lateef Photography
he reveals. “That will open in 2023 and we’ll also be
place and connect in some way, shape or form,” he
announcing some more international openings.”
enthuses. “For me as a New Yorker, one of the things
As the business grows, the vision behind it has also
that’s so appealing about London is that mixture of
evolved.“The shift I’ve experienced is in what drives
international people coming together and you really
me most,” Meadow says. “It used to be in the creation
feel that in a hotel like Bulgari.”
of environments. While that’s still what we do, I now
He continues: “Every hotel we’re in, we have
get real passion from the alignment within our team
multiple outlets under one roof, too. People who come
of people having this collective goal.”
for dinner at Sette by Scarpetta in London can then
He adds: “It’s all interconnected, it’s just that the
go downstairs to Nolita Social for a nightcap. We can
lens has shifted slightly. More than creating new
really curate the overall guest experience. We have all
restaurants, I want us to grow as a group of people.
these additional opportunities to create and connect
Through the pandemic, the most significant aspect of
with people in a hotel setting.”
clarity for me was that I’m fortunate to have all these
Where does Meadow see the group going next?
wonderful people around me who believe in this dream
“My greatest ambition, and I’m now very grateful
for a collective us and still want to be a part of the
to be able to live it, has long been to open Scarpetta
sector through all the chaos.”
internationally in different communities,” he says.
LDV Hospitality’s collection now involves a number of prominent hotel partnerships, such as Bulgari Hotel
Sette by Scarpetta’s plush interiors reflect LDV Hospitality’s passion for creating spaces for joyous, convivial socialising
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“We have a whole slew of international openings coming up and that’s exciting.”
London, circling back to Meadow’s earliest inspiration:
He adds: “What’s fun for me is how the company
an appreciation for the hotel environment.“Hotels
has evolved. I’m focusing on the fact people now want
are this wonderful public setting where people from
real experiences, they want authenticity. Now more
all over the world and locals can walk into the same
than ever, that’s what it’s all about.”
COMING SOON...
S E E Y O U AT
Ambiente, Frankfur t H ALL 6.0, B OOT H B 8 0
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The Red Room The Connaught LONDON
Words: Jenna Campbell Photography: © James McDonald
IN A BITE Operator: Maybourne Hotel Group Interior Design: Bryan O’Sullivan Bar Manager Oscar Angeloni Director of Mixology: Agostino Perrone Director of Wine: Daniel Manetti www.the-connaught.co.uk
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A
secluded hideaway accessed through
include Composition #8 by California-based
a velvet-curtained doorway, The Red
photographer Trina McKillen, and Jenny
Room is The Connaught’s first new bar
Holzer’s Benghazi, a graphite and watercolour
concept in over decade, with its moniker aptly
modification of previously-censored US
describing what lies within.
government documents in a brilliant shade of
Designed by Bryan O’Sullivan – who was
red. Dominating one wall, Scarlet Mist is an
also behind the recent refurbishment of The
oil painting by Ti-a Thuy Nguyen, which was
Berkeley Bar & Terrace and The Painter’s Room
purchased at the Red Auction in Miami, all
at Claridge’s – the interiors evoke the feel of
proceeds of which go to fighting AIDS in Africa.
a collector’s living room with an eclectic mix
And hanging over the fireplace is I Am Rouge, a
of furniture, antique pendant lighting and a
chance-find in watercolour, gouache and pencil
collection of small ceramics and objects d’art
by celebrated French-American artist Louise
that will continuously evolve.
Bourgeois.
A palette of soft creams, blush pinks and pearl
At the heart of the beverage programme is an
blues sets the scene, while focal points include
impressive wine list curated by Director of Wine
a fireplace in red-veined Italian marble and a
Daniel Manetti from the hotel’s legendary cellar,
dazzling pink onyx bar complete with jewel-like
which features over 3,000 different labels and
moulded lamps. There’s also a cocooning snug
30,000 bottles. Rare vintages and first growths
in ombré scarlet affording a sense of privacy.
are served by the glass from a custom-made
Taking centre stage however is the
marble trolley, plus there’s a capsule collection
collection of red-hued works by four female
of cocktails devised by Director of Mixology
visionaries. Curated by Paddy McKillen, co-
Agostino Perrone, each inspired by the bar’s
owner of Maybourne Hotel Group, the pieces
red and white wine selection.
The Magnetic Dome
Magical Food Presentations
Dome Plate Cover & Tiered Stand with Leather Handle & Neodymium Magnet
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www.MyGlassStudio.com
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The LaLee The Cadogan LONDON
Words: Matt Turner Photography: © Thomas Alexander
IN A BITE Owner: Cadogan Estates Operator: Belmond Interior Design: Russell Sage Studio F&B Consultant: Gorgeous Group Art Consultant: Artefact Main Contractor: Beck Executive Chef: Chris Hill F&B Manager: Domenico Pizzo Head Bartender: Andrea Taiuti Head Sommelier: Leonardo Barlondi www.thelalee.co.uk
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C
helsea institution The Cadogan, now
Sole are all artfully assembled at the table in the
operated as a Belmond hotel, has
traditional manner with added theatrical élan.
long been associated with London’s
Similarly each of the 15 signature cocktails
theatreland, most famously in John Betjeman’s
takes influence from a European city frequented
poem ‘The Arrest of Oscar Wilde at the Cadogan
by Langtry and her bohemian friends, with
Hotel’. So it’s entirely appropriate that dramatic
a highlight being the Mimosa al Garibaldi,
tableside service is at the heart of its new
a floral combination of Italy’s most iconic
restaurant The LaLee, which takes both its
drinks blending prosecco, Campari and Italicus
name and inspiration from Chelsea socialite
Rosolio di Bergamotto. The wine list meanwhile
and actress Lillie Langtry. And her spirit still
includes an iconic Gevrey-Chambertin – one of
pervades the glamorous Art Deco interiors of
only nine Grand Crus of its kind in Burgundy –
this latest addition to the hotel, comprising an
and a single vineyard Barolo from Piedmonte.
all-day street-facing café and gilded dining
There’s also a bespoke English sparkling wine
room with plush leather seating, intricately
created exclusively for the hotel by Sussex-
designed cornicing and floral motifs.
based Rathfinny Wine Estate.
Executive Chef Chris Hill has taken his cue
“Lillie Langtry would entertain the brightest
for the menu from Langtry’s European travels.
stars of society, including the Prince of Wales,
The roll call of classic dishes traverses the
at 21 Pont Street – her elegant townhouse that
continent, from the Lobster Bisque of France’s
became part of The Cadogan,” says Xavier
West coast via Parisian bistro favourites such
Lablaude, General Manager. “Now, The LaLee
as Steak Frites and Croque Monsieur, to Italian
brings Langtry’s spirit back to life, paying
highlights such as Aubergine Parmigiana and
homage to the cuisine she adored during her
Tiramisu. Beef Tartare, Caesar Salad and Dover
epic travels.”
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Discover our DUKE cutlery and many other high-grade AMEFA designs in our International Food Service Catalogue 2020/2021.
YEA A N NIVE
Standnummer: 3.1 F11
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STK Steakhouse The Westminster LONDON
Words: Eleanor Howard Photography: © Matthew Shaw
IN A BITE Operator: Hilton Worldwide (hotel), The One Group (F&B) Tableware: Revol www.stksteakhouse.com
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H
aving undergone a multi-million pound
900g Black Angus Tomahawk. To elevate the
renovation, The Westminster – a former
meat further, diners can choose from indulgent
DoubleTree – has joined Hilton’s Curio
toppings such as king crab oscar, shaved black
Collection and unveiled a new F&B line-up.
truffle or grilled prawns, as well as a variety
First to make its debut was STK, the modern
of sauces and butters. There’s also a raw bar
steakhouse brand from The One Group, which
serving oysters, ceviche and a stand-out
combines a fine-dining experience with a chic
shellfish platter, along with American favourites
lounge setting. With outposts in Las Vegas, Doha
including braised beef short rib, mac-and-
and Ibiza, the venue marks the US stalwart’s
cheese, and triple-cooked chips topped with
second London opening, continuing the high-
bacon jalapeño fry sauce.
energy ambience of its sister restaurant on The
The comprehensive drinks programme
Strand. In Westminster, the extended space now
includes both US and locally-brewed beers,
incorporates a bar area with a dynamic neon
as well as signature cocktails such as the STK
lighting programme, while the dining space is
Martini – a popular serve of Russian Standard
made up of semi-circular booths set beneath
Vodka, orange sanguine, passion fruit and
delicate cherry blossom trees. Unique to the
orange bitter – or the STK Mule, a fine balance
Westminster site is a private bowling alley that
of vodka, yellow Chartreuse liqueur, lime juice
guests can book pre- or post-dinner.
and ginger beer.
For its culinary offering, STK specialises in
Rounding out The Westminster’s dining
classic, contemporary American cuisine with a
programme is Bao Yum – a whimsical twist
twist. The wide selection of steaks takes top
on the urban chic Asian street food classic –
billing, and amongst the star attractions are
which also comes courtesy of The One Group
the 300g Wagyu Picanha and a monumental
and effectively cements the duo’s partnership.
A chef’s perspective: Scottish seafood Chef Paul Hallett from the Fairmont Group Asia talks about his passion for cooking with seafood - and why seafood from Scotland is always his first choice.
W
hen did you first taste seafood from Scotland? That would have been more than 20 years ago, in one of the first London restaurants where I worked. It was - memorably langoustines. What is your favourite species of Scottish seafood? I have many but if I had to pick a favourite, it would be scallops. Scallops are succulent, with a slightly sweet flavor. They are not overly fishy and can taste amazingly light and rich at the same time.
Why do you love cooking with Scottish scallops? They are incredibly versatile, with a delicate, sweet flavour and a great texture. How do you source Scottish seafood for your clientele to enjoy? As I would with all my other products – it is the quality of the ingredients first and foremost, and then the relationship and trust that we’ve built with our suppliers over time. Scotland has a great reputation for seafood.
enquiries@seafoodscotland.org www.seafoodfromscotland.org @SeafoodfromScot @seafoodfromscotland
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Hakkasan Mandarin Oriental BODRUM
Words: Shanna McGoldrick
H
akkasan, the restaurant credited with
That isn’t to say Hakkasan’s signature
putting Cantonese haute cuisine on
aesthetic has been diluted. From the Calacatta
the map in the UK, is known almost as
marble welcome desk with outsized logo
much for its signature slick interiors as it is for
backdrop, to the backlit blue glass bar that
its food. But for the brand’s tenth opening, it
features a brass trim shaped into a trademark
pushed the boat out even further than usual.
Hakkasan
design
accents
Bodrum is the chain’s first fully open-air venue.
above the bar is a series of Chinese-inspired
The restaurant, which is set within Mandarin
contemporary pendants, affixed to the overhead
Oriental Bodrum on Turkey’s southwest coast,
wooden pergola, with each beam culminating
made its debut in June 2021 and is one of two
in a brass Hakkasan logo. Subdivider screens
new Hakkasan openings in the region, with an
bearing the same symbol are dotted throughout
Istanbul outpost also in the pipeline.
the space – many of them constructed from
of the sea, the restauraunt’s décor carries a
000
the
unmistakably belong to the brand. Hanging
As befits a space offering sweeping views
IN A BITE Operator: Mandarin Oriental Hotel Group, Hakkasan Group Interior Design: Campbell House Chef: Sky Wong Kum Choy Glassware: Nude, John Jenkins www.hakkasan.com
pattern,
Overlooking the Aegean Sea, Hakkasan
timber, but some from rope, in another nod to the coastal location.
nautical touch. Global interior design firm
Executive Chef Sky Wong Kum Choy’s menu
Campbell House employed chic timber decking,
includes plenty of the signature Hakkasan items
maritime fabrics and roping detail to make for
that have won the chain such acclaim over the
charming reference to gulets – the traditional
last decade. Popular items include crispy duck
sailing boats that bob in the water beyond. The
salad, crispy skin salt and pepper pumpkin tofu
seating upholstery and soft furnishings are
and smoked beef ribs, while there is also an
also inspired by Turkey’s rich textile heritage,
emphasis on sharing plates such as black pepper
anchoring the eatery to its environment.
beef puffs.
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Garden House Graduate CAMBRIDGE
Words: Jenna Campbell
IN A BITE Owner: AJ Capital Partners Operator: Schulte Hospitality Group (hotel), White Rabbit Projects (F&B) Architecture: SHH Interior Design: Graduate Hotels in-house Executive Chef: Adam Wood F&B Manager: Natascha Laksono Bar Manager: Ben Lees www.gardenhousecambridge.co.uk
040
L
ocated on the banks of the River Cam
of forest green alongside floral prints, while the
within walking distance of Cambridge’s
bar takes on a more intimate ambiance thanks
famous colleges, Garden House is a new
to a leafy mural overhead.
waterside restaurant from chef Adam Wood,
The cuisine is driven by the seasons and
focusing on open-flame cooking and seasonal
celebrates the best of East Anglian and British
East Anglian produce.
produce cooked over fire. Drawing on the
Set within Graduate Cambridge – the first
rich agricultural history of the area, there’s a
European outpost for US-based Graduate Hotels
focus on hyper-seasonal ingredients sourced
– the venue honours the original Garden House
from local farmers and gamekeepers; fruit
Hotel that stood on the same site for much of the
and vegetables come from nearby Flourish
20th century. It now incorporates a restaurant,
Produce for example, while meat is provided
bar and café with flexible gathering areas and
by Huntsham Court – a specialist in traditional
an al fresco terrace, all developed and operated
breeds and high welfare farming. The evolving
in partnership with White Rabbit Projects,
menu features dishes such as raw longhorn beef
the group behind UK dining hotspots such as
with soured cream, salted blackcurrants and
Kricket, Lina Stores and Island Poké.
coriander alongside grilled Norfolk quail with
At Garden House, interiors are the work of
pickled cherry and chicory.
Graduate Hotels’ in-house design studio, and
The drinks programme also takes inspiration
take inspiration from the pastoral English
from local nature and history, with cocktails
countryside with colour palettes, patterns and
– such as River Cam Fix – mixed using
textures reflecting the surrounding landscape.
homemade cordials. Partnerships with the likes
The restaurant pairs natural materials such as
of Cambridge Distillery will also see location-
timber and stone with upholstery in rich shades
specific events hosted onsite.
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The Hux Hotel LONDON
Words: Matt Turner Photography: Courtesy of The Hux Hotel
T
he entrance to The Hux Hotel may
den, live music venue and London bolthole. By
be discreet – tucked away behind an
day, it serves as a cosy spot for coffee or brunch,
inconspicuous black door between a
and by night, the spaces really come alive. The
hair salon and an Italian chain restaurant on
tiny reception desk converts to a bar counter,
Kensington High Street – yet once inside, the
while the piano – impromptu jazz performances
decor is anything but.
are a regular occurrence – doubles as a perch for
Up the steps to the cocktail lounge-cum-
In the bar, the concise nine-drink cocktail
reveals itself in a dramatic riot of vibrant
menu has been inspired by taxidermy as much
colour, accompanied by a curated collection
as mixology. The hotel’s menagerie of resident
of provocative artwork and stuffed animals.
animals is a veritable Noah’s Ark, with peacocks,
Mustard and aubergine-hued upholstery pops
monkeys and a towering giraffe watching down
against the deep blue walls and atmospheric
from staircases and darkened corners with
lighting, while extensive indoor foliage
beady their eyes. A pair of canoodling penguins
enhances the tropical aesthetic.
at the end of the bar have influenced the Pingu
Owner Ben Patrick says he aimed to create
& Flipper Nest, made with vanilla vodka,
an entirely different experience to any
frangelico, Chartreuse and white cacao liqueur,
other property in the capital, and that the
while the Pigelou Pipe Show is smoky, rich in
accommodation is almost secondary. “People
rum and infused with absinthe.
come here for an experience – the music,
Art plays a central role too. At the top of the
the artwork, the bar,” he quips. “If they stay
staircase, a graphic work proclaims in bold neon
overnight, it’s a bonus.”
type against a London streetmap background,
The hotel is equal parts late-night drinking
042
more ornithological statuary.
lobby, this 24-key, four-suite boutique hotel
‘It’s nice here innit’. And who are we to argue?
www.pordamsa.com @pordamsadesignforchefs
Nordelaia PIEDMONT Respecting tradition while pushing boundaries, the experimental menu at Nordelaia pairs seafood and vegetables with meat-based sauces. Words: Emma Love • Photography: © Riccardo Gasperoni
P
iedmont in northwest Italy is renowned,
fingers. “L’Orto was a risky move because we’re
both for its autumn truffles and as one of
in Piedmont, which has a strong meat-based
the country’s great winegrowing regions.
food culture,” Pearce continues. “The owners
It’s also where the Slow Food movement –
originally wanted a vegetarian restaurant but
which aims to promote local gastronomic
that might not have gone down too well with
traditions and a leisurely pace of life – first
the locals.”
began in the 1980s. Which perhaps explains why
Instead, he and Consultant Chef Andrea
many of the long-established restaurants here
Ribaldone, who has held several Michelin-
veer towards the classic, with similar meat-
stars throughout his career, decided to make
focused dishes often appearing on the menus.
the most of the hotel’s proximity to the sea
Nordelaia, a 12-room hotel recently opened just
by incorporating fish. That’s not to say that
outside the hilltop village of Cremolino in the
guests won’t find meat flavours on L’Orto’s
Monferrat countryside, is offering something
four tasting menus, which include a six-course
quite different.
Walk in the Garden vegetable-focused option
It has two restaurants: the casual Bistro and
and a 10-course chef’s menu. “We love cooking
L’Orto, a destination fine-dining experience
meat so we treat vegetables in the same way
centred around seasonal vegetables and
with heavy meat-based sauces,” says Pearce.
seafood. “The Bistro serves traditional classics
One particularly memorable dish for instance,
that are a little lighter,” explains British Head
is cabbage cooked on a barbecue, served with
Chef Charles Pearce of dishes such as vitello
a chicken stock-based jus and dusted with
tonnato (cold sliced veal with a creamy tuna
powder made from the fermented outer leaves,
mayonnaise-like sauce), beef-filled agnolotti
the latter touch being part of his drive to become
pasta and heavenly tiramisu, made with Krumiri
100% zero-waste.
biscuits rather than the usual Savoiardi sponge
044
As you would expect, all the produce is
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045
At L’Orto, the look is almost Scandi-Japanese with clean lines, bespoke blonde wood display cabinets and blush pink metro tiles on the walls of the open kitchen
046
sourced nearby – which is where Ribaldone
vaults once used to store wine and echo the
comes in. “Andrea is from the area so he showed
shape of the casements in the spa. “We took
me the way by putting me in touch with local
the arches as a recurring theme, enlarging them
producers and artisans, and coaching me on
and placing them on the front of the building,”
the typical ingredients used,” says Pearce, who
explains Rose Murray, founder of These White
has been working as a chef in Italy for eight
Walls, who has restaurant form with her design
years. Suppliers include cheesemonger Marco
for Hide in London’s Mayfair. “With the light
Bernini in Alessandria, farmers in Castellazzo
coming in across every level and the views, we
Bormida and a fish merchant in Liguria. The
want guests to feel like they are sitting in the
sourdough for L’Orto is made in-house (the
picture postcard.”
six-strong chef team, all under 30, work
The surrounding five hectares were planted
between both restaurants) but for the Bistro,
with Pinot Noir, Dolcetto and Barbera vines
it’s made by prisoners in Alessandria, another
by the previous owners, from which the hotel
idea of Ribaldone’s that engages with a social
is already producing its own wine with the
community project.
help of respected enologist Dr Donato Lanati,
While the majority of the bedrooms, a living
and there’s a kitchen garden behind the main
room-style space and spa are located in an
swimming pool. This landscape, says Murray,
800-year-old farmhouse sensitively redesigned
was the inspiration behind the restaurant
by London-based interiors studio These White
interiors. “Each level relates to a different layer
Walls, the two restaurants are set in an adjacent
of the garden, so the ground floor Bistro feels
newbuild designed by local architects Tunesi
earthy and rooted with a palette of clay-like
Studio Genova. Arched windows the height of
reds and blackened greens.” At one end there’s
the three-storey building are inspired by the
an aquamarine marble bar with decorative floor
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048
tiles from Marazzi; at the other, dried flower
list is also deliberately unexpected. “At the
arrangements hang from the ceiling above black
beginning when I was asked to create the wine
tables with brass-tipped legs by Savi, a sage
list, I looked at producers in Langhe where
velvet sofa and dark wood chairs with burnt
there is a lot of Barolo and Barbaresco – the
orange seats, both made by local artisans.
names that I know,” recalls restaurant manager
Upstairs in L’Orto, the look is almost Scandi-
Francesco Trombelli. “Then, when I started
Japanese with clean lines, bespoke blonde
looking in the immediate area, I discovered a
wood display cabinets and blush pink metro
notable movement of biodynamic wine around
tiles on the walls of the open kitchen. “This
Ovada so we decided to include more of what is
space is more twinkly to represent looking out
made in this territory. The idea is to showcase
at budding flowers and fluttering insects,”
small producers; that’s why we write the
confirms Murray. “It’s not a traditional menu,
number of bottles produced next to each entry.”
there’s experimentation with the food and we
The list is concise – currently 120 bins, 75% of
aimed to reflect that in the contemporary feel
which are from Piedmont while the remainder,
of the interiors.” White tables and chairs with
mainly whites, are from Italy and France – and
blush pink seats are from contract furniture
alters depending on the menus.
supplier UHS, the glass globe ceiling lights are
Both restaurants have been designed to offer
from Interia Light and leaf-shaped porcelain
something out of the ordinary that draws in not
plates are sourced from French ceramic
just guests staying at the hotel but locals too.
manufacturer Jacques Pergay – all adding to
“The reaction has been really good,” concludes
the delicate, airy feel.
Pearce. “As soon as people get into the menus at
It’s not just the interiors that echo the
L’Orto they say that they don’t even think about
innovative approach in the kitchen: the wine
the meat.” Which of course is exactly the idea.
IN A BITE Architecture: Tunesi Studio Genova Interior Design: These White Walls F&B Consultant: Andrea Ribaldone Head Chef: Charles Pearce F&B Manager: Francesco Trombelli Head Sommelier: Fabio Formica www.nordelaia.com
SPOTLIGHT ON FOOD
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Four Seasons Hotel at Marunouchi TOKYO Tokyo’s new dining destination showcases technique-driven French cuisine from chef Daniel Calvert within an interior setting by André Fu. Words: Heleri Rande Photography: Courtesy of Four Seaons Hotels & Resorts
I
f someone asks you to come and cook in Tokyo, you don’t say no,” remarks chef Daniel Calvert, who heads up the recently opened French fine-dining restaurant Sézanne and
its casual bistro cousin Maison Marunouchi at Four Seasons Hotel Tokyo. Designed by André Fu, the 57-key property offers a personalised and intimate experience throughout, a philosophy that extends to the dining concepts. “Our guests can expect extraordinary drinks and dining, delivered in a wonderfully warm and inviting ambience,” says General Manager Charles Fisher. Chef Calvert is no stranger to creating high-end dining experiences, having worked at some of the best kitchens in the world – The Ivy and Pied à Terre in London, Per Se in New York, Epicure at Le Bristol in Paris and most recently, Belon in Hong Kong, which reached number four on Asia’s 50 Best Restaurants list under his direction. Being the youngest sous chef at Michelin-starred Per Se – Thomas Keller’s New York outpost – taught Calvert how to run a restaurant and about plating and aesthetics, while his years at Le Bristol allowed him to hone French cooking techniques and instilled in him a deeper love of local produce. These experiences came together at Belon in Hong Kong and underpin the cooking at both Sézanne and Maison Marunouchi in Tokyo.
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Combining French cuisine with Japanese ingredients, dishes at Sézanne include white asparagus soup with shiro ebi and Piedmont hazelnuts and saba with hamaguri
“Food in France is a religion and that is akin
dining venue. Our idea is to engage the senses,
to the Japanese way of life,” explains Calvert.
thus allowing Daniel’s layered yet pure cuisine
“Seasonality, especially celebrating the micro
to take centre stage,” explains Fu. “For the
seasons and showcasing produce that might
private dining room, I designed it to overlook
only last a week, is very much part of the
a satellite kitchen, which hosts an interactive
culture here in Japan. I have to think a year in
Chef’s Table. This offers diners an intriguing
advance about my menus to make the most of
window into the culinary world of Chef Daniel
the produce that has such short seasonality.”
and permits a strong visual connection with the
Some produce, he finds, is of better quality in
052
cookery process from the dining room itself.”
Europe, such as asparagus and turbot, but other
Partially overlooking the bustling Tokyo
ingredients, like venison from Hokkaido, get his
Station from the corner of the seventh floor, the
stamp of approval. “I always wanted to cook
interiors of Sézanne are a perfect juxtaposition
in a minimalistic way, to give a personalised
to the bustling Asian metropolis. Calming
experience to every single table – for that I need
pastel tones accompany soft curving furniture,
both the best ingredients and the environment
glass and bronze pendant lighting and touches
to do so,” says Calvert, describing how the set-
of Japanese minimalism in various details,
up at Four Seasons is just right for the kind of
the André Fu Living carpet being the most
cooking he has always dreamt of.
prominent. Deriving its name from a small
Creating the perfect backdrop for such a
village in the Champagne region of France,
highly personalised experience was a task André
where Chef Calvert’s grandparents had their
Fu welcomed with enthusiasm. “There has been
summer home, restaurant Sézanne beautifully
a high level of candid dialogue and creative
depicts the effervescent colours of its namesake.
exchange in the process of realising this elegant
On the menu guests can expect haute French
MAIN COURSE
cuisine with Japanese ingredients, though
wanted them to come and enjoy our hospitality
Calvert points out that it’s not a fusion menu.
– this is what Maison does,” explains Calvert.
“I will not localise the way I cook – that is my
The drinks list is French-inspired in both
mantra. I will make my sourdough and I will not
restaurants with champagnes taking centre
start doing yakitori as it makes no sense,” he
stage. “We open a lot of bottles by the glass;
explains. Some of the dishes that have already
one day you might sit down and have a Veuve
started to gain classic status include the chef’s
Clicquot 1990, the next day it might be Krug
take on drunken chicken, that is marinated for
1988,” remarks Calvert. “One of our highlights
a week in yellow wine from the Jura mountains
is the Christofle champagne trolley that displays
in France, and Shiranuka venison with Akita
a changing collection every day.”
blackcurrant sauce.
diners and be part of their special occasions.
highly-coveted 42 seats at Sézanne, bistro-
“Menus have become so chef-focused that we
bar Maison Marunouchi also delivers the
often forget about the guest – this is not me,”
tastiest of French dishes. Interiors carry more
concludes Calvert. “With this restaurant, I really
vibrant colours of forest green and tangerine
wanted to focus on the guest experience.”
orange, while the menu offers up classics such
With a strong team and clear vision, there’s no
as croque madame, jambon beurre, a savoury
doubt his dream will be realised and welcomed
mille-feuille pastry filled with ham, and steak
with warmth and excitement by an audience
frites. “I wanted to create a restaurant to service
yearning for personalised hospitality.
the hotel. I could have made Sézanne bigger, but that made no sense. I did not want people to come to Four Seasons and pay a fortune, I
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For many chefs, it is a dream to get to know
For those who are not able to get one of the
IN A BITE Owner: Pacific Century Hotel Operator: Four Seasons Hotels & Resorts Architecture: Nikken Sekkei Interior Design: André Fu Head Chef: Daniel Calvert F&B Manager: Simone Macri Head Bartender: Koichi Urata Head Sommelier: Nobuhide Otsuka www.fourseasons.com
A most elegant rose decorating your table... NUDE Mr. & Mrs. collection is now available in Dusty Rose. Design by Erdem Akan
0096 - SUPPER DERGI ILANI / MIST.indd 1
16.12.2021 11:17
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Grual Lefay Resort & Spa DOLOMITES Guided by its Vital Gourmet culinary philosophy, Lefay brings ‘altimetric’ dining to the Dolomites. Words: Jenna Campbell • Photography: © Nicolò Brunelli
R
ising from the foothills of Madonna di
themes of the resort – the finest equilibrium of
Campiglio, a ski village in the Italian
materials typical of mountain constructions.”
Dolomites, Lefay Resort & Spa is not the
Along with the 88 suites, 22 wellness
typical winter sports resort. There may be 150km
residences and a 5,000m 2 spa, the SLH-
of powdery slopes to traverse, but indoors, the
member resort has a comprehensive F&B offer
focus is on holistic wellbeing, achieved through
comprising two restaurants, a cocktail bar and
an all-encompassing spa programme and
a sky lounge. Dolomia Restaurant features
locally inspired cuisine.
floor-to-ceiling windows with views out to
Following in the footsteps of Lefay’s
the surrounding landscape and brings together
Lake Garda property, the second outpost is
traditional recipes and contemporary flavours,
designed by Italian architect Hugo Demetz
while Grual is the recently unveiled organic
and reimagines the traditional chalet aesthetic
offering. Named after the mountain behind the
through geometric forms that mirror the
resort, its interiors are inspired by an enchanted
mountainscape. Interiors are by Studio Apostoli
forest with a design highlight being the ceiling
and use local materials such as timber and
– a dramatic installation of leaves and branches
stone in a contemporary way, resulting in
that unfurl overhead, depicting the tree canopy
an elegant Italian style. “The hotel’s design
to create an immersive atmosphere.
takes inspiration from the local architecture
“Grual, Dolomia and the Lounge Bar reflect
and natural fabric of the Trentino area, with
Lefay’s concept of wellbeing and luxury,
inside and outside conceived to give a unique
combining aspects such as space, silence, nature
sense of place,” explains Alcide Leali, CEO of
and harmony with the surrounding territory of
Lefay Resorts & Residences. “Lefay wants to
the Dolomites,” reflects Leali. “The interior
provide a new form of luxury, characterised by
decoration mixes artisan expertise with Italian
Italian style and respect for the environment.
creativity, and furniture has been realised
Stone, wood and large windows are recurring
using materials of the area such as glass,
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wood, stone, high-quality leather and Italian wools; the design is part of the experience and supports a sense of warmth and elegance with a contemporary touch.” Leading the brigade at the two restaurants, Executive Chef Matteo Maenza has been guided by Lefay’s Vital Gourmet culinary philosophy, which highlights food’s importance for the soul rather than merely a means of sustenance. The approach is that of a sustainable cuisine – encompassing everything from raw materials to company ethics – focusing the nutritional benefits of ingredients, many of which are sourced from the Trentino-Alto Adige region. “The cuisine reflects the changing seasons and our obsession for sourcing high-quality products combined with creativity,” notes Maenza. “It is only by using local suppliers with organic agricultural production systems that we can experience the maximum of flavours. This is the starting point for our creativity process.” At Grual, menus take an ‘altimetric’ approach to dining, with dishes divided into three
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categories: Valley Floor, Mountain Pasture and
source and finishing with the emotion with
High Mountain. “Guests can choose between
which we wish to inspire our guests.”
à la carte or two tasting menus – The Peak
For dessert, alongside a selection of local
with 12 different courses or The Path with
cheeses, sweet options such as thyme granita
eight courses,” explains Maenza. For each
with sorrel sorbet and Fernet Bio Walcher and
dish, the chef and his team have searched for
a walnut emulsion with chocolate mousse,
the best local produce, spending many months
blackberry compote and mountain pepper ice
researching ingredients and recipes to create
cream, are complemented by a range of herbal
dishes that celebrate the roots and personality
tea infusions from the woodland. Varieties
of the region’s food and wine. For an authentic
include Purity – made from Trentino apple,
taste of the Valley Floor, there’s mountain
verbena and fennel seeds – and Balance, a blend
eggs and Nostrano Stravecchio – a hard cow’s
of ginger, cinnamon and lavender flowers. For
milk cheese – while from the Alpine Pastures,
a nightcap, guests can choose from a wide
delicacies such as Alpine Char and Roe Deer
selection of cocktails and liqueurs at the lounge
come highly recommended. In addition, the à
bar, or relax amongst the peaks with a drink in
la carte menu features Arctic char gnocchi with
front of the fire at the Sky Lounge.
crayfish and yarrow; brown trout with fennel,
Taking its cues from the surrounding
celeriac and dandelion oil; and saddle of deer
landscape and integrating touches into every
with herbs, polenta taragna croquette and
aspect, from architecture and design through
clover. “Each recipe is based on the exaltation
to wellness and gastronomy, Lefay’s approach
not only of flavours, but also of their methods
is refreshing not only for its originality, but for
of agricultural production or breeding,” Maenza
its commitment to immersing guests in Italian
continues. “It is a long tale beginning at the
luxury and sustainable hospitality.
IN A BITE Operator: Lefay Resorts & Residences Architecture: Hugo Demetz Interior Design: Studio Apostoli Executive Chef: Matteo Maenza www.lefayresorts.com
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Fresh in the Garden Soneva Fushi MALDIVES At a treetop restaurant in the Maldives, Danish chef Mads Refslund is turning local produce into a fine-dining experience. Words: Shanna McGoldrick Photography: Courtesy of Soneva Fushi
M
ads Refslund’s illustrious career has
vegetables and seafood indigenous to the
seen him serve up innovative, terroir-
region. The menu is evenly split between the
based cuisine everywhere from Armenia
elements of fire – with ingredients cooked over
to The Hamptons, but the acclaimed Danish chef
live flames to enhance their flavours – and ice,
and restaurateur has embraced a more tropical
which leaves them untouched by heat, allowing
climate for his new venture.
diners to enjoy them in their natural state.
Refslund – one of the original co-founders of the globally-revered Noma – recently
“Together, the two sides create harmony and balance,” Refslund explains.
began a 12-month residency at the luxury
Ice dishes include delicacies such as ceviche
Maldivian resort Soneva Fushi, where he has
of dry-aged fish with pomelo and young cashew
taken over the treetop restaurant Fresh in the
nuts, and sustainably-caught Maldivian tuna
Garden. The partnership has seen him adapt
tartare with salted plum and hibiscus. The fire
his signature ‘Fire and Ice’ culinary concept
category features garden egg with aromatic
for the lush environs of the Baa Atoll, working
herbs and black truffle, and charcoal-roasted
creatively with regional produce to conceive an
reef fish with orange and green mango. There
authentically refined menu that will evolve with
is also an emphasis on sharing dishes, with
the seasons.
options including smoked chicken with fig
“My philosophy is very much about using your backyard as your fridge,” says Refslund. “When I get to a new place, I see what’s growing there and then create a menu.”
leaves and citrus, and whole fish roasted in coconut husk. According to Refslund, the dishes can change on a daily basis: “The menu is alive, meaning
The pop-up, which will run through 2022,
that if the fish is not good on a particular day
celebrates nature’s purity and showcases
or the bananas are not ripe enough, we take
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The menu is evenly split between the two elements of fire and ice, with ‘fire’ dishes cooked over open flame, and ‘ice’ dishes untouched by heat
them off.” He continues: “Sometimes the coconuts are
introduce a new concept while keeping it interesting
amazing and they’ll be my favourite that day; the next
and, at the same time, continuing to innovate and
day the tuna will be great to eat raw, but tomorrow it
evolve the menu across the entire year.” It was also
might be a little mushy or have too much iodine, and
crucial to allow for the logistics of getting to the
we have to grill it instead, so the dishes are different
remote eatery, he adds, saying: “To make these efforts
every day.”
meaningful, it’s important for the pop-up time to be
The pared-back, open-air restaurant allows diners
long enough for our guests to have an opportunity to
the immersive experience of eating under the stars,
visit, especially given that Fresh in the Garden is one
surrounded by a variety of local birds and wildlife. The
of our guests’ favourite dining destinations, and is
venue also overlooks Soneva Fushi’s organic gardens,
usually almost fully booked every night.”
where many of the ingredients featured on the menu
The residnecy also taps into Soneva Fushi’s focus
are cultivated. The rest, for the most part, are sourced
on sustainability and wellness, complementing the
directly from nearby islands, with Refslund following
resort’s ‘slow life’ ethos, which extends to its culinary
a zero-carbon philosophy where possible. “I’m trying
offering and advocates for plant-based cuisine in
my best to be local – it’s difficult in the Maldives of
terms of health benefits and environmental advantage.
course, because everything is typically imported,” he
Resourcefulness and originality are at the heart of
says. But there are advantages to the location, too.
this collaboration. “Innovating and keeping things
Refslund adds: “They do have beautiful produce here;
interesting and fresh is important,” says Alphenaar.
beautiful coconuts, beautiful fish, beautiful herbs…
“This is even more relevant during these challenging
they’re all really nice things to eat.”
times post-Covid, when staying dynamic and being
Even the plateware makes use of local materials.
flexible is so important.”
Artisans from neighbouring islands fabricated the
And it isn’t just the resort’s guests who are reaping
wooden plates used to present Refslund’s vibrant
the benefit of the alliance. “I always find the change
dishes. “We used falling bark from the palm trees as
of scene inspiring,” says Refslund. “It makes me think
well as banana leaves and branches for the plateware,”
differently; as a chef it opens up your brain to thinking
says the chef. “We were definitely inspired by Soneva
more creatively.”
Fushi, both for the plateware but also foodwise.”
Of course, the pop-up business model often comes
The duration of the pop-up is advantageous in
with its own set of obstacles. Pressed on the challenges
that it means Refslund and his team will be able to
posed by working within a predefined timeframe,
tweak the dishes to adapt to seasonal changes and
Refslund jokes: “Maybe that you start liking it so
new inspirations with the passing of time. Remon
much that you don’t want to leave!” He adds: “It’s
Alphenaar, Managing Director of Operations and
also challenging to know that you only have a certain
Development for Soneva, explains: “Particularly for a
amount of time to tell the story. Our goal is to tell the
concept such as we have with chef Mads, we feel that
story of where we are – ultimately it should feel like
12 months gives us an ideal timeframe to launch and
you’re sitting and eating in a garden.”
065
Glenmorangie House SCOTTISH HIGHLANDS An historic whisky distillery in the Scottish Highlands brings new energy to its hospitality offering with the unveiling of a boutique hotel. Words: Lauren Jade Hill • Photography: © Sim Canetty-Clarke
O
ver the past 175 years, Glenmorangie has made its name through distinct whisky blends that are produced using mineral-rich water from Tarlogie
Spring, distilled in Scotland’s tallest copper stills and aged in the finest casks. Located on the shores of the Dornoch Firth, the distillery established its hospitality arm in the 1980s, taking over Cadboll House, a 20-minute drive from the main operation and home to landscaped gardens and the ruins of a 13th century
castle. Originally an invite-only venue for entertaining corporate clients, Glenmorangie House – a farmhouseturned-boutique-hotel overlooking Moray Firth – became accommodation for the distillery’s visitors in the 1990s. As such, it has long been the setting for convivial dinner parties and whisky drams by an open fire, and the recent redesign pays homage to this character, pairing its celebrated home-away-from-home ambience with an elevated whiskyinspired hospitality concept. The maximalist interiors of Russell Sage Studio now represent the elements that go into whisky, as well as taking inspiration from particular whisky expressions, resulting in a reimagined guest experience that showcases the house, distillery and surroundings. “Our aim is to be a little more playful now,” explains Stuart Smith, Glenmorangie Brand Home Manager. “The market has changed so much for
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Whisky-inspired gastronomy forms the backbone of Glenmorangie House’s culinary offering, while the distlilling process has also influenced the property’s decor
068
spirits, particularly whisky, so to stay relevant we
signature style with rich elements associated with
have to connect with a wider audience. We want to
whisky production. “We looked into how the various
give our guests an experience, show them what we’re
Glenmorangie blends lend themselves to different
about and help them understand our philosophy in
sensations and how we could represent that in each
terms of creating whisky, then pair that with our
of the guestroom concepts,” reveals Sage. “The most
accommodation and gastronomy offer.”
impactful elements are colour and use of light, but
Guests are greeted in the Morning Room rather than
what makes it really interesting for me is the layers
a formal reception area, and with only six guestrooms
we’ve created in each space with curios hidden away
in the main house, the focus is on socialising. Notably,
for guests to find in cupboards and drawers.”
there are no TVs in the rooms, so everyone comes
In the hotel’s public areas, the Morning Room now
together for pre-dinner cocktails and a dinner party-
represents barley through golden decoration, while the
style evening ending with whiskies by the fire.
Dining Room, home to a 22-seat banqueting table,
“There’s a real energy to the place,” Smith continues.
represents the molten heat of Glenmorangie’s copper
“We have such a diversity of people sharing stories,
stills with its blackened sideboard and orange-red
some of whom are into whisky and others who are
colour scheme. The Tasting Room nods to whisky’s
travelling through. One of our greatest joys is when
use of water through blue hues and glass décor, and
we get someone that hasn’t really drank whisky
the cosy Buffalo Room reflects the time whisky spends
before to come and join us and by the end of the stay
ageing in wooden casks.
they’ve experimented, tried different blends and found
“The spirit of the building remains the same but it’s
something that they love. It’s satisfying knowing
a new way to tell the story,” says Sage. “One of my
we’ve opened their eyes to a new world.”
favourite spaces is the Morning Room. It was a real
For the interiors, Russell Sage took on the challenge
pleasure to turn the entire room gold and give people
of bringing Glenmorangie’s vision to life, pairing his
that sensation of being in a field on a summer’s day.”
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Upstairs, the six bedrooms – Home, Reserve,
dinner mixology sessions pair the distillery’s
Autumn, Nectar, Sunset and Wild Wood – pay
whiskies with complementary ingredients like
tribute to particular Glenmorangie blends.
honey from the resident bees.
The Reserve room draws inspiration from the
Hearty breakfasts, including the Cadboll
distillery’s 19-year-old reserve for a desert
breakfast with local meats and tattie scone, are
island concept integrating pineapple lamp bases,
served around the Tasting Room’s communal
a letter in a bottle and the jungle prints of Henri
table, and each four-course dinner served in the
Rousseau. Paying tribute to Glenmorangie’s
Dining Room is a reflection of the locale. Expect
Nectar d’Or tipple, the Nectar room channels
dishes ranging from roast beef with a whisky jus
the scents of a French patisserie.
to a barley-infused dessert.
Set back from the main house is the Cask
“Scotland is graced with fantastic produce
Cottage, an homage to the distillery’s innovation
from Aberdeen Angus beef to Highland fine
with casks around the world. The Malting
cheeses,” Smith enthuses. “Sometimes our chef
Cottage pays tribute to the malting process and
takes inspiration from these products, other
the Marriage Cottage celebrates Glenmorangie’s
times he pairs a dish directly with the whisky, or
Director of Whisky Creation, Dr Bill Lumsden,
uses whisky in the cooking process. Each night,
and his approach to blending.
the chef has free range to create a menu using
Whisky-inspired gastronomy is a key part
070
the season’s products.”
of the overall experience, with Head Chef
Smith concludes: “To encapsulate it all,
John Wilson leading guests on shoreline and
we’re looking to give people an experience
field foraging excursions, hosting whisky and
that’s a little different; the idea of doing
cheese pairing sessions and demonstrating how
things differently has always been a part of the
different blends can be used in ceviche. Pre-
Glenmorangie mantra.”
IN A BITE Owner / Operator: The Glenmorangie Company Interior Design: Russell Sage Studios Menu Design: Zero Studios Head Chef: John Wilson House Manager: David Guthrie www.theglenmorangiehouse.com
DINING
Create, Curate, Incubate An innovative new wine bar and incubator kitchen in London is reimagining the way that F&B projects are rolled out across global hotel portfolios. Words: Shanna McGoldrick • Photography: © Haydon Perrior
T 072
he once-revolutionary restaurant pop-up
Development at Ennismore. “Everything we do has to be
formula has become almost unremarkably
more thoughtful and researched than that.”
ubiquitous in recent years. But while the
Rondo La Cave’s incubator kitchen provides Ennismore
idea of transplanting culinary concepts
with the opportunity to fully fine-tune each culinary
indiscriminately from one market to
brand before launching it in its permanent home, from
another might no longer be considered
honing the recipes to getting the social media accounts
groundbreaking, hotel groups are proving that, with some
up and running. “This is a space that we can use to test
modification, the model can still be used to drive change.
them out in the real world,” explains Pearson. “People
Take, for example, Rondo La Cave. The easygoing
come to dine here and give us feedback, then we’re able
new basement bar located under The Hoxton Holborn’s
to tweak the menu accordingly; it gives us a space where
Rondo restaurant features stripped-back interiors and
we can really work on developing a concept before it is
the odd standing table, and has positioned itself as a
launched in the big wide world.”
natural wine bar and store that focuses on local produce
Since diners in London reap the benefits of having
and stocks low-intervention bottles from independent
a rotating roster of exciting chefs hungry for their
suppliers. But it also functions as an incubator kitchen,
support on their doorstep, the business model is doubly
playing host to revolving chef residencies that will see
advantageous. “This approach easier to do it in one
both rising stars and established names work with the
location, and also creates hype for The Hoxton Holborn,”
in-house team to develop a diverse variety of culinary
says Pearson. “It gives people a reason to keep coming
concepts. These eateries will then launch as permanent
back; it’s really great for our brand.”
installations elsewhere within the Ennismore collective,
The venue opened its doors in September 2021, and
which spans 14 hotel and co-working brands, comprising
the first chef to set up shop was the British culinary star
87 properties and counting.
Adam Rawson, formerly of London hotspots Pachamama
“We have a bank of restaurants that are very successful,
and The Standard. Rawson’s La Cave debut took the
but we don’t want to be cookie-cutter in rolling them
shape of Cantina Valentina, which saw him serving up
all out,” says Julia Pearson, Vice President of F&B
Peruvian-inspired dishes that drew extensively on his
DINING
“We don’t want to just roll out a big chain of restaurants; we want to ensure that even if they are part of a group of restaurants there’s always 20% localisation because of the products that are available, and how each concept translates in the local market.” JULIA PEARSON
travels around the South American country, incorporating flavours and ingredients found nationwide.
“I’m interested in local ingredients and heritage grains, so to find local stone-milled heritage grains got me really
Highlights on Cantina Valentina’s menu included cheese
excited for the menu creation,” says Falco. His menu features
wonton with a green chilli paste, grilled duck magret with
British produce such as organic local flour, aged English
chirimoya membrio, and a selection of ceviche, including
cheddar and Maris Piper potatoes – the latter mashed to
seabass and scallop with maiz morado, pink peppercorn and
a velvety consistency and served atop a spongy Detroit-
coconut. There was crab bisque with fried soft shell and oca
style square, in what can only be described as the culinary
roots, and side dishes such as avocado, cilantro and quinoa
embodiment of the transatlantic special relationship. Other
‘risotto’ and coal-roasted root vegetables cooked in banana
playful highlights include Pistachio Pesto and Mortadella
leaf. Refined and inventive, the menu afforded Rawson
Vodka Meatball slices. “The Hoxton is such a fun brand,”
both a creative freedom and authenticity that he will hope
says the chef, who has clearly enjoyed his time in the capital.
extends to the two as-yet-undisclosed Ennismore locations welcoming Cantina Valentina later this year.
An added benefit of the residencies is that it exposes the chefs to a different clientele than they might be used to –
“It’s a fantastic idea,” says Rawson of his London
partly due to Rondo La Cave’s standing as a wine bar. For
residency. “It’s a really good way of testing and getting a
both Rawson and Falco, this played into the menu offerings.
feel for the menus and will streamline the hotel opening as
“We welcomed more of the wine crowd,” says Rawson. “The
the training manuals, recipes and methods for the staff will
organic wine offering was really outstanding, the guys did
be mostly ready… As for La Cave in London, it’s a really
a great job on that, so we had a nice mix of people coming
exciting space for guests to come and enjoy something new
through the doors.”
every couple of months.”
For Falco, it meant that fans who were less familiar with
Rawson used the residency to make minor adjustments to
natural wines could explore a different side of his passion
the concept, explaining: “We made a couple of changes, but
for food and drink. “I mostly work with natural fermentation
luckily I had time to test ideas before we opened, so there
when it comes to my dough, because I consider Detroit pizza
were only a few tweaks that we made. From the first day,
in the category of a focaccia,” he says. “The flour we are
it was a success.”
using is all organic, and so the fermentation of the dough
In December, Cantina Valentina was followed by a very
matches the fermentation of the natural wine.”
different gastronomic concept, when La Cave welcomed the
Four Corners will run until March, before launching at
international pizza consultant Anthony Falco to the stove
The Hoxton Barcelona later in the spring. How will the
to introduce London to the Detroit-style pizza joint Four
menu change at that point? “Spain has a diverse array of
Corners. Falco, the author of the cookbook Pizza Czar, has
local products to choose from, so I’m looking forward to
built a reputation for creating acclaimed pizza programmes
leveraging that and getting inspired by the local cuisine and
and world-class food brands, winning a global following
culture,” hints Falco. Rawson, too, will look to incorporate
along the way. He set to work creating a menu that would
regional influences when into his forthcoming international
encapsulate the best of Detroit-style pizza – a variation on
openings, saying: “I start by researching classic dishes or
the Sicilian style – while referencing the London location
common ingredients that I can elevate into something more
of the pop-up.
Peruvian, either by reinventing with Peruvian ingredients
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“It’s super exciting for the chefs who get to learn multiple concepts throughout the year.” ADAM RAWSON
Highlights on Cantina Valentina’s Peruvian menu included the el tequeño cheese wonton with green chilli paste
076
or using local ingredients to make a classic
you need to take a week or two to get everything
Peruvian dish.”
in place – implementing the ordering systems,
This regional sensitivity will be a common
production, staff training, tastings, bulking the
theme as Rondo La Cave creates more concepts.
recipes,” says Rawson. “But I think it’s a good
“We don’t want to just roll out a big chain of
idea, and it’s super exciting for the chefs who
restaurants; we want to ensure that even if they
get to learn multiple concepts throughout the
are part of a group of restaurants there’s always
year working with some top chefs.”
20% localisation because of the products that
“For me, it has been great to work with the
are available, and how each concept translates
team,” says Falco. “We have Adam as the lead
in the local market,” explains Pearson.
chef – he is super talented and detail-oriented.
The incubator kitchen model, however, is not
If a hotel is going to have an incubator kitchen,
without its challenges. With chefs of different
I think it’s crucial to have the right person in
professional backgrounds adapting to the
that role so that the rest of the team believes in
kitchen and the in-house team learning to create
their leadership.”
new menus every few months, the logistics can
So far, the benefits have significantly
get tricky at times. “It’s a lot more work than
outweighed the challenges. “The learnings have
a simple pop-up,” says Rawson. As always, the
been invaluable,” says Pearson. “It enables us
solution to these challenges lies in thorough
to get a head start before opening in one of our
advance preparation, and in putting the right
properties around the world.” Whatever Rondo
in-house team in place; leading the contingent
La Cave does next, foodies and trendspotters
at Rondo La Cave is Adam Takac. “You have to
alike will be watching keenly.
factor in the fact that when the concept changes,
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SIGNATURE
Triglia Farcita di Stoccafisso con Salsa Livornese Gusto By Sadler Baglioni Resort SARDINIA
Sardinian gastronomy steps into the limelight
on the bone, so for my guests in Sardinia I chose
at Gusto By Sadler, which swiftly attained
instead to stuff it with creamed stockfish, giving
Michelin-starred status after opening in
it more depth.”
summer 2021. The venue, within the Baglioni
The red mullet is cooked with oil and finished
Resort on Sardinia’s Northeast coast, is helmed
gently in a salamander or oven, while the
by Claudio Sadler, whose menu focuses on
stockfish is soaked for a minimum of three days
Mediterranean-inspired dishes created using
before being stewed and creamed with extra
a refined touch, traditional Italian techniques
virgin olive oil. The Livornese sauce, which
and local produce. It is an approach that is
incorporates the mullet stock, is a lightened
encapsulated by the standout mullet stuffed
version of a traditional Italian classic. “This dish
with stockfish and served with a Livorno
is an intertwining of Italian culinary traditions,”
sauce. “I wanted to showcase the flavours of
concludes Sadler. “It is half-Venetian because
Sardinia using the mullet, which is typical of the
of the cod, while the sauce is inspired by the
Tyrrhenian Sea,” says Sadler. “Although I love
shores of the Tyrrhenian Sea and both Tuscan
mullet as an ingredient, I prefer not to serve it
and Sardinian cuisine.”
Discover
SUPPER_F2D_CURVO_December_236x275.indd 1
Curvo
at www.fine2dine.com
@fine2dine
18/11/2021 16:05
SIGNATURE
St Austell Bay Mussels The Terrace The Montagu Arms NEW FOREST
Sourced from the restaurant’s organic kitchen
I took an old recipe that I learnt when working
garden, the New Forest and neighbouring coastal
for Marco Pierre White and adapted it.”
counties, the ingredients called on to create
The mussels are steamed in curry spices
dishes served at The Terrace at The Montagu
and white wine, and layered atop pickled and
Arms are all about provenance and seasonality.
chargrilled cucumber sourced from a nearby
Featured on the four-course dinner menu, the
farm in the New Forest. The dish is finished
St Austell Bay Mussels dish created by Head Chef
with a saffron-infused reduction, whipping
Matthew Whitfield is a personal celebration of
cream and toasted almonds. “What I love about this dish is that it
Cornwall; I used to work there and my former
showcases stunning ingredients served simply
head chef introduced me to the quality of the
to really enhance the flavours of the base
product,” he explains. “During my time there,
products,” enthuses Whitfield. “It is also a dish
I entered the Roux Scholarship, where as part of
that has memories and meaning behind it, and
my dish I wanted to incorporate curry flavours.
shows the guest part of my journey as a chef.”
© Jodi Hinds
his culinary journey. “I source the mussels from
Combining the traditional craft of porcelain painting with a contemporary sensibility. We customize unique designs for your projects www.asianera.biz | sales@asianera.biz |
@asianera.bonechina
© Jamie McGregor Smith
1.
The World’s 50 Best Bars Hotel bars step into the spotlight at the 2021 awards ceremony celebrating the most exciting drinking spots around the globe.
The global bar industry’s most talented
to our beloved guests has been our fundamental
professionals convened at London’s Roundhouse
driver for the past 13 years. We will continue
last December, for the live awards ceremony of
to work hard and keep up – as individuals and
The World’s 50 Best Bars, sponsored by Perrier.
professionals, but foremost as a team and a bar
The annual ranking recognises the finest teams
community to inspire the next generation.”
and venues across the sector, with the 2021 list
Hotel bars were well represented throughout
featuring bars from 17 different countries.
the ranking, with Regent Singapore’s watering
The Connaught Bar was crowned World’s Best
hole Manhattan claiming 15th place in the list. The
Bar for 2021, taking the number one spot for
Lion City was also represented by the innovative,
the second year running. Under the leadership
cocktail-focused MO Bar at Mandarin Oriental,
of Director of Mixology Agostino Perrone and
which was placed 36th. Elsewhere in Asia, Charles
team, the cocktail lounge – which sits within
H. at Four Seasons Hotel in Seoul, South Korea,
London hotel The Connaught – has developed
came in at number 42 thanks to its creative,
a world-beating reputation for artful drinks
travel-inspired menu, while cocktail parlour and
served in an elegant, Cubist-inspired setting. Its
jazz lounge Darkside at Rosewood Hong Kong
signature Martini trolley sees Perrone shake up
made its debut at number 49.
bespoke mixes for guests in a glamorous ritual
The 51-100 ranking also featured several hotel
of tableside theatre.
bars, with the recently opened Side Hustle at
“After another challenging year in hospitality,
NoMad London, Lyaness Bar at Sea Containers,
the industry’s resilience and unity through
Bulgari Bar Dubai, and Argo at Four Seasons Hong
these times has been extraordinary,” comments Perrone. “Our commitment to this industry and
082
Kong amongst the establishments honoured.
www.worlds50bestbars.com
SIPPING
© Simon Upton
80.
© Tom White
© Inyeong Heo
42.
15.
49.
90.
The Hotel Bar Countdown
1.
The Connaught Bar The Connaught – London
49.
Darkside Rosewood Hong Kong
64.
The Court Hotel Palazzo Manfredi – Rome
15.
Manhattan Regent Singapore
52.
Bar Trigona Four Seasons Hotel Kuala Lumpur
72.
Argo Four Seasons Hotel Hong Kong
36.
MO Bar Mandarin Oriental Singapore
55.
Lyaness Bar Sea Containers – London
80.
Side Hustle NoMad – London
42.
Charles H. Four Seasons Hotel – Seoul
58.
Bulgari Bar Dubai Bulgari Resort Dubai
90.
BKK Social Club Four Seasons Hotel Bangkok
083
SIPPING
Spirit of Experimentation Drawing on legacy and innovation, the new chapter of Midleton Very Rare is the latest expression of Irish Distillers’ audacious approach to redefining the modern Irish whiskey landscape. Words: Jenna Campbell
S
ituated amidst rolling fields of barley,
palate. It is the first single pot still Irish whiskey to be
Kylebeg Wood or An Coill Beag as it is
matured in Irish oak from County Laois.”
known in the Irish language, is an area
The launch comes at a time of unprecedented
steeped in history. The woodland on the
growth within the whiskey industry, as sales continue
Ballykilcavan Estate near Stradbally,
to rise and consumer appetite for experimentation and
County Laois, has been carefully managed
innovation grows. According to Drinks analyst IWSR,
in keeping with the surrounding nature by the Walsh-
Irish whiskey sales are predicted to increase by 33%
Kemmis family for generations, and it was here that
from 2020 to 2024, a significant rise for a category
Irish oak was planted in 1820 to replace trees that were
that was in free-fall for several decades as prohibition
felled for shipbuilding during the Napoleonic Wars.
laws brought the industry to its knees. “The 20th
For lovers of Irish whiskey, the spirit’s charm is
century witnessed a terrible decline in fortunes
inextricably linked to its heritage. So it seems fitting
for Irish whiskey, not relating to the quality of the
that for the fourth chapter of Midleton Very Rare Dair
product,” notes Carol Quinn, Head of Archives at Irish
Ghaelach – translated simply as Irish oak – masters
Distillers. “In 1966 the three remaining distilleries
worked closely with the guardians of Kylebeg Wood to
in the Republic of Ireland combined to form Irish
select the seven trees that would be used to create the
Distillers, pooling resources in a last-ditch effort to
virgin Irish oak hogsheads in which the latest addition
save the category. It’s both wonderful and incredible
to the portfolio would be matured.
to compare those times with the situation now and
“With each bottling traceable to a single tree,
the emergence of so many new entrants over the past
Midleton Very Rare Kylebeg Wood offers a range of
decade, hitting a 120-year record with 39 distilleries
whiskeys bottled at cask strengths of 55.4% to 56.1%
now up and running.”
ABV,” explains Kevin O’Gorman, Master Distiller at
An amalgamation of three distilleries – and part
Irish Distillers. “All possess fragrant woodland spices
of Pernod Ricard’s extensive global distribution
and a heightened intensity of rich wood tannins
network – Irish Distillers and its base in Midleton is
that allow the influence of Irish oak to linger on the
home to some of the most widely-recognised Irish
085
© Cathal Noonan
086
SIPPING
whiskey brands including Jameson, Powers, Redbreast, Midleton Very Rare, the Spot portfolio and Method and Madness. “Jameson has been the driving force behind the revival of the Irish whiskey category for the past 30 years,” reflects Quinn. “Its continued success has created category interest for both Irish Distillers and emerging distilleries in Ireland to further the spirit’s success on the global stage. Today, our Irish whiskeys are exported to more than 130 markets, with over 70 of those experiencing double- or triple-digit percentage sales growth.” Since 2012, Irish Distillers has invested more than €400 million into the Midleton Distillery, its Dungourney maturation site and Dublin
“Midleton Very Rare Kylebeg Wood possesses fragrant woodland spices and a heightened intensity of rich wood tannins that allow the influence of Irish oak to linger on the palate.” KEVIN O’GORMAN
ex-bourbon and oloroso sherry casks before being re-casked into Pedro Ximénez hogsheads from the southern tip of Spain, for a minimum of 12 months, to impart notes of treacle, raisins and orange zest. Building on decades of collaboration between Irish Distillers and its partners in the region, the most recent addition illustrates the importance of tradition, whilst also signalling a new era for the brand as it explores a more diverse range of casks, flavours and aromas. Meanwhile, Jameson – which sold a record 8.6 million casks of whiskey last year – recently announced the launch of flavoured bottling to its range in the form of Jameson Orange. Inspired by the classic whiskey cocktail, the
bottling plant – the former featuring the Irish
beverage combines triple-distilled Jameson
Whiskey Academy – an archive and a micro-
Irish Whiskey with natural orange flavouring,
distillery. More recently, it has announced plans
offering a low-sugar twist to the growing
for a €13 million redevelopment to accommodate
flavoured spirits category, signalling Irish
new, interactive tours and tasting experiences,
Distiller’s quest to court a wider variety of
giving visitors a greater opportunity to explore
drinkers. Yet, when it comes to pushing the
the past, present and future of Irish Whiskey.
boundaries of Irish Whiskey, perhaps the best
Viewed in the wider context of the category’s
example of the group’s progressive approach is
recent revival, it would appear that while history
illustrated by the launch of its youngest brand,
will continue to play a key role in the marketing
Method and Madness. Launched in February 2017, the brand is
of Irish Distiller’s six brands, the spirit’s rise in popularity over the last decade has inspired both
of wood used for maturation. “Today, Irish
crafted in Midleton’s micro-distillery, which
established brands and start-ups to broaden
whiskey regulations stipulate that it must be
serves as a hub for innovation, testing and
and redefine what constitutes a whiskey made
aged in wood for a minimum of three years, but
experimentation. “We are looking to the past
in Ireland. With a greater number of products
do not limit the wood type to oak. This means the
and experimenting with recipes and production
entering the market – many of which are
spirit lends itself to endless experimentation,”
techniques used by the great distillers that have
created using new techniques, ingredients and
explains Quinn. “As a result, we have worked
come before us,” explains Katherine Condon,
production methods – Irish Distillers is setting
with many different wood types over the past
Distiller at Irish Distillers. “It is a space where
out its stall, focusing more on innovation,
few years, releasing whiskeys with unique
we place a large focus on training the up-and-
whilst also ensuring it honours its past.
flavour profiles that highlight the role played
coming distillers of tomorrow. What’s more, it
by wood in the maturation process.”
is a fully manual operation that requires our
While the spirit has a reputation as an accessible and mellow liquid, several attributes
While Midleton Very Rare Dair Ghaelach is
young talent to hone and test their skills every
of the four styles of whiskey – blended, single
testament to this approach, Irish Distillers
day and to really understand the fundamentals
grain, single malt and single pot still – make
has also introduced the Iberian Series, which
of how to make the finest whiskeys in the world.
the category well placed for innovation. Many
celebrates the brand’s longstanding connection
Method and Madness has been born out of the
distilleries have sought to challenge the
with the Iberian Peninsula’s celebrated
ethos of the micro-distillery.”
stereotypes around the spirit through flavour
cooperages and winemakers. Redbreast Pedro
Conducting research into wood influences
amplification using different distillation
Ximénez Edition, a limited-edition single pot
and cereal mixes, historic mash bills from the
methods, cask finishing and alternative types
still, is triple-distilled and initially matured in
archive and the curiosity of its craftspeople,
087
SIPPING
“We are looking to the past and experimenting with recipes and production techniques used by the great distillers that have come before us.” KATHERINE CONDON
releases including Method and Madness Rye and
and knowledge of the category has prepared
Malt – the first aged experimental distillate –
them for this exact moment. “Fortunately, over
demonstrate Irish Distiller’s forward-thinking
30 years ago, having studied the market and
approach. “Drawing inspiration from the
predicted a rise in demand for Irish whiskey,
personal notebooks of John Jameson III dating
the Midleton team had the foresight to lay
back to 1857, where the inclusion of rye was
down significant levels of stocks, allowing us
recorded in various mash bills, the team here
to craft the exciting Irish whiskey expressions
at the micro-distillery were driven by a desire
appearing today,” reflects Quinn. “And this
to create whiskey that paid heed to tradition
approach continues. We are laying down stock
while searching for the new and extraordinary,”
that will be used decades from now, as we
explains Eva O’Doherty, Distiller at the micro-
anticipate even greater growth in the demand
distillery. “The inclusion of rye brings a new
for Irish whiskey in the future. This will allow
dimension to the traditional Irish whiskey
us to offer consumers the whiskeys they love
character and adds a new spectrum of flavours
today, as well as innovative new styles of Irish
including notes of white pepper, chilli and clove.
whiskey in the future.”
“We wanted the distillate to speak for itself and
To strike a balance between history and
not be overpowered by wood contribution. The
innovation in a sector built on tradition is no
team selected a combination of first fill and re-
easy feat, but for Irish Distillers its past will
fill ex-bourbon barrels and left the whiskey to
always inform its future. And while tastes
mature for five years for a perfectly subtle cask
and preferences change over time, it’s clear
contribution.”
that a solid foundation of excellence and
Rather than a reactive approach to a changing marketplace, Midleton’s expertise
088
experimentation has placed Irish Distillers in a strong position to adapt.
COCKTAIL
The Pencil Rotunda Bar & Lounge Four Seasons Ten Trinity Square LONDON
Cocktails might be for grown-ups, but at the Rotunda Bar & Lounge at London’s Four Seasons Ten Trinity Square, one drink on the menu has its roots firmly planted in childhood sentimentality. Bar Manager Nikos Tachmazis has put his own spin on the nostalgic Proustian interlude with The Pencil, a libation designed to evoke memories of classroom days gone by. “Back when I was at school, I used to draw a lot and would always end up chewing the end of my pencil,” explains Tachmazis, a former art student. “I wanted to create a drink that would bring back that childhood memory.” Cedar wood gives the drink its distinctive ligneous aroma and taste, while cacao-infused vodka adds a pleasing sweetness. The drink is sprinkled with miniature drops of chocolate caviar that drift luxuriously up and down the glass, thanks to a dash of sparkling water that creates a festive effervescence that Tachmazis likens to the visual aspect of bubble tea. Even the serving apparatus is scholastic in character: The Pencil is presented in an elegant, test tube-like glass secured by a wooden standing block that wouldn’t look out of place in the classroom. Top marks.
PREMIUM GUEST EXPERIENCE
Designed for the future. We believe in sustainable innovation for a better guest experience. It’s all about the first impression, elegant design, and the silence that your guests appreciate. With improved cooling performance and up to 40 % lower energy consumption, it’s clear to see why the new HiPro range is considered the world’s best minibar. Entertain your guests in style. Unlike built-in solutions, Dometic MoBar is a fully mobile product. Easy to move thanks to its heavy-duty wheels, so it can be placed right at the heart of any outdoor event. Have an unforgettable stay with Dometic.
dometic.com
COCKTAIL
The Venetian Cobbler Arts Bar St Regis VENICE
Atmospheric and experiential, Arts Bar at St Regis Venice celebrates the city’s creative legacy through a series of art-inspired cocktails. A highlight of the new menu is The Venetian Cobbler, a rich and smoky serve inspired by the works of 16th century painter Tintoretto. Capturing the spirit of Miracle of the Slave – a masterpiece that portrays a scene from the life of Saint Mark – the drink mixes Valpolicella with house-made strawberry shrub, Fino sherry, Abricot De Roussillon liqueur, Talisker whisky and Peychaud’s bitters. “The cocktail is prepared in a mixing glass and poured into a bespoke Murano Cobbler glass with a large crystal-clear ice cube,” explains Bar Manager Facundo Gallegos. “It is then placed inside a glass bell jar filled with green tea smoke, which is presented to the guest.” Garnished with orange peel, every aspect has been carefully considered to pay homage to the famous artwork. “The fruits and flavour profiles within the serve represent the rich colours of the painting while the use of Valpolicella conjures images of grape vines to portray the hanging foliage,” concludes Gallegos. “All the working of a complex yet archetypal cobbler fit for the patron of the city.”
trade.lsa-international.com
Mia collection
CONSIDERED DESIGN
Supper advert Jan 2022.indd 2
02/12/2021 12:58:37
CRÉATEUR D’EXPÉRIENC ES
DRINKS
The Horse’s Spirit Company Horse With No Name
Hooghoudt Distillery Raw Genever Holland Gin
The Horse’s Spirit Company was conceived to blend the centuries-old distilling expertise of its home region into the traditional production of American whiskey. The bourbon, made with yellow dent Texas corn, soft red winter wheat, six-row distiller’s malt and a proprietary yeast strain that was captured from a Texas pecan, is spiced with a Red Savina habanero distillate produced in the Black Forest using traditional and artisanal methods of flavour extraction. In order to capture the pepper’s exotic essence, the habaneros are thoroughly milled and then macerated in molasses-based neutral alcohol for ten days. The result is carefully distilled in a 100-litre still, diluted with natural spring water from the Black Forest, and finally left to mellow in earthenware tanks for several months. Horse With No Name combines the fragrant oak aroma of the bourbon, with its floral accompaniments of vanilla and coconut, and the fruity sweetness of habanero heat. www.horsewithnosame.com
Unlike most gins that celebrate fruit and flowers, Hooghoudt Raw Genever Holland Gin, a 100% malt spirit, is all about the grain. Made from three individually distilled single grain malt spirits with the classic malt spirit mix of wheat, corn and rye, the elegant and refreshing genever retains its unique characteristics when sipped pure, mixed with tonic or in cocktails. On the nose, the 43% ABV spirit delivers subtle grainy tones and the scent of juniper berry, citrus with sweet herbal tones, a hint of anise and the distinctive scent of rye. Hooghoudt’s Raw Genever Holland Gin is the first 100% malt spirit that can be mixed with tonic or served straight; alternatively, it can be enjoyed as a spritz with refreshingly tart grapefruit soda and spicy angostura bitters. www.hooghoudt.com
095
DRINKS
Pudel Liquor Company Portofino Dry Gin Portofino Dry Gin is an homage to co-founder and CEO Ruggero Raymo’s grandfather Klaus Pudel, a man celebrated for saving the famous Portofino village from destruction during the Second World War and later in the 1950s and 60s for hosting iconic parties of La Dolce Vita’s era. Portofino Dry Gin is crafted from 21 botanicals, each carefully selected for its intense aromatic properties. Juniper, lemon, lavender, rosemary, marjoram, sage, iris and rose are combined with other local ingredients, which are handpicked in the brand’s botanical sanctuary on the hills of Portofino. The region’s unique microclimate allows lush Mediterranean vegetation to grow all year round, and each botanical is ripened by the fresh sea breeze and the warm sun of the Italian Riviera. Produced by an antique Italian distillery, each batch of gin is made using a combination of traditional and innovative methods: from an old Italian copper pot used to distil local liqueur and grappa, to a state-ofthe-art technology that produces vacuum distillation preserving the aromas from the most delicate botanicals. On the palate, the liquor offers initial notes of fresh lemon and crisp juniper before giving way to Mediterranean flavours, from rosemary and lavender perfumes of the coastal scrub to sweet notes of marjoram and sage that evoke the taste of traditional Ligurian cuisine. www.portofinogin.com
096
DRINKS
Martin Miller’s Gin Most-Awarded Gin Brand Since 2004 Martin Miller’s Gin is celebrating its status as the most-awarded gin brand since 2004 in style – by unveiling a new look for its flagship spirit, Martin Miller’s Original Gin. The company has introduced a new stylised label that features modern cues and a solid brand block for its Martin Miller’s Original Gin reference, although it will still be presented in the same signature bottle that was first developed in 2006. The new label is split into two parts situated at the top of the bottle, showcasing the redesigned logo, which nods to its English-Icelandic heritage, established in 1999. The recognisable map has also been given an update and screen printed on the back of the bottle, amplified through the glass and the gin. The neck of the label shows off a brand seal tying the new concept together. “In such a competitive market as gin, it is vital that Martin Miller’s Original Gin stands out as a beacon of consistent excellence and quality, a reflection of the awards and recognition it receives from its peers, trade partners and consumers” says Robert Eastham, Global Sales & Marketing Director. “We are all delighted with the attention to detail and quality execution that has been achieved after working at lengths with Cartils, our packaging agency, and all of our suppliers – and this despite the challenges posed by the Covid crisis and its aftermath”. The first super premium gin on the market when it launched 21 years ago, Martin Miller’s Gin paved the way for the category’s boom in popularity that has characterised the last two decades. The brand is known for blending English-distilled gin with Icelandic spring water, the purest in the world – a pioneering idea of Martin Miller’s in terms of innovating the gin-making process. Each element transforms the other, creating the signature smooth taste and soft mouth feel that the brand is renowned for. Today, 21 years after it launched, the company boasts a range of premium gins that remain true to these values in this ever-changing and dynamic industry. While packaging may evolve, the gin’s quality consistency has seen it systematically win the top prizes in a selection of international competitions. “We have compiled all of the awards that the brand has received for its excellent quality, doublechecked them with the institutes, and also asked an independent authority to help us out,” says Eastham. “Today we believe we can safely claim that we are the most-awarded gin brand since Martin Miller began entering his gin into competitions in 2004.” www.martinmillersgin.com
098
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ARS
SPOTLIGHT WELLNESS DRINKS
3.
2.
1.
100
4.
1. Symbeeosis Mountain Teas
2. Little Rick Sparkling CBD Drinks
3. Symprove Water-based Probiotic
4. Super DC Blood Orange
Symbeeosis is an ethically driven Greek brand that specialises in certified organic food and beverage products such as medicinal herbs and honey. The destressing Mountain Teas are naturally caffeine-free and have long been known in Greece for enhancing mental and physical wellbeing thanks to their antioxidant and tonic properties. Fortified with highly active mountain tea extracts, each of the six blends – including Tea & Lavender and Tea & Dittany – has its own unique health benefits. www.symbeeosis.com
Little Rick is a cannabis company specialising in all natural ingredients to create relaxing and uplifting beverages in flavours such as Mint & Lime and Raspberry Cocounut. The plant-based, vegan and gluten-free drinks are made from full spectrum hemp extract and natural fruit juice, and are produced in the UK for a low carbon footprint. Little Rick’s technology ensures the active ingredients are effectively absorbed, and only uses natural emulsifiers that are high in watersoluble fibre. www.littlerick.co.uk
Symprove is a water-based food supplement that contains four unique strains of live and active bacteria. The bacteria in Symprove colonise the gut and work in tandem with the present bacteria to help the gut thrive. The product was developed by farmer Barry Smith, who looked to find an alternative feed for his animals that did not contain antibiotics. His success inspired him to turn his attention to human health and wellbeing. Symprove is gluten-free, dairy-free and suitable for vegans and vegetarians. www.symprove.com
With a range of flavoursome drinks to its name, UK soft drinks group Gusto has launched two new beverages under its Super DC brand – Blood Orange and Blackcurrant & Elderberry. As one of the first to deliver a substantial dose of high-strength vitamins D and C – both known for immune-boosting properties – together with vitamins A, K, Zinc and Folic Acid, the functional drink is designed to provide a daily vitamin boost and keep the immune system intact, without any artificial sweetners or preservatives. www.drinkgusto.com
SPOTLIGHT
5.
7.
8.
6.
5. FYX Collagen Water
6. Purearth Lemon & Ginger
7. Saicho Sparkling Cold-Brewed Teas
8. Medahuman CBD Drinks
FYX is a ready-to-drink collagen-infused spring water designed to replenish the body and is available in two flavours: Raspberry, Acai Berry, White Tea and Aloe Vera is for the body, while Lemon & Lime, Moringa Tea, Lemon Balm and Aloe Vera, is for beauty. Each 400ml bottle contains 2500mg of Naticol marine collagen, which is known to help repair damaged ligaments, joints and muscles with its proteins, as well as enhancing skin, nails and hair. The refreshing drink also helps hydrate the body and quench thirst. www.fyxme.co.uk
Founded in 2012, Purearth Life is an independently-owned health and wellness drinks-maker based in London. Specialising in water kefirs, cleanses, juices, shots and broths, its plant-based and vegan drinks are 100% organic and are delivered to customers in sustainable glass bottles. Its superfood infused shots contain a blend of ingredients aimed at boosting immunity and supporting overall physical and mental wellbeing, and are available in flavours including Lemon & Ginger and Turmeric & Ginger. www.purearth.co.uk
Saicho sparkling cold-brewed tea was born out of a desire to create a non-alcoholic drink that pairs well with a variety of foods. Cold-brewed for 24 hours to extract the most delicate and complex flavours from the tea leaves, Saicho teas are then finely balanced with a hint of sweetness and a dash of acidity. As a finishing touch, sparkling the tea enhances the flavour and creates an effervescent drink. The range currently includes three distinct flavours: Jasmine, Darjeeling and Hojicha. www.saichodrinks.com
Since its inception, Medahuman has worked alongside CBD experts and nutritionists with the aim to educate, influence and innovate in the functional wellness arena. The CBD and wellness company offers a range of premium beverages with added adaptogens, nootropics and nutrients crafted with natural ingredients for targeted functional wellness. Low in sugar and calories, and suitable for vegans, each 250ml can features 20mg of broad-spectrum CBD for optimal absorption and effectiveness. www.medahuman.com
101
SPECIFIER
PETITS FOURS
Libbey Levitas With Levitas, Libbey offers a glassware range that showcases the material in its purest form. The simple yet elegant bowls in the collection sit atop a short stem, ensuring maximum impact. All Levitas items feature Libbey’s finesse laser-cut finish, a process that results in a fine, polished rim. The range spans models including double old fashioned, rocks, hi-ball and flute. Levitas has been designed to meet the needs of a global and growing trend among the world’s leading cocktail bars, with producers of spirits, syrups and mixers continuously pushing themselves to create the purest of products. The bartenders mixing these into carefully crafted cocktails achieve delicate flavour balances, often finished with a simple garnish or served on hand-cut, clear ice blocks that Levitas easily accommodates, providing the ultimate vessel for the most stylish drinks. www.foodservice.libbey.eu
000
1.
2.
3.
104
4.
1. John Jenkins Ada
2. Amefa Premiere Duke 5280
3. Lazzaro Reactives
4. Bonna Premium Porcelain The East Collection
Taking its name from Ada Coleman – a renowned 1920s female bartender – the 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, which remains a popular concoction almost 100 years on. The series comprises a goblet, a cocktail and a lowball tumbler, as well as 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 glass. www.johnjenkins.co.uk
Amefa has been setting tables since 1931, so timeless elegance runs through its design DNA. Today the company, which was originally established in The Netherlands, is a major international tableware specialist with subsidiaries all over the world. The Duke 5280 cutlery collection channels the brand’s penchant for classic design and versatility, thanks to its sculpted teardrop handle which features a distinctive fleur-de-lys embellishment. Crafted from deluxe, heavyweight stainless steel, each piece is both charming and durable, having been created with a variety of table settings in mind. This striking flatware series brings a touch of grace to any occasion. www.amefa.com
Inspired by the rustic colours, textures and imperfections of nature’s journey from land to sea, the organic appearance of this range creates a sense of calm honesty, yet delivers striking drama to any table setting. A meeting of strong colours and burnished textures, each piece within the Reactives collection is twice as light as stoneware and available with or without the chip-resistant DuraEdge. The series of pieces are bespoke and handmade, ensuring that no two are exactly alike, and that each tells its own story. With Reactives, Lazzaro proves that functional ceramic art can feel raw and refined at the same time. www.lazzaro.in
Hospitality specialist Bonna drew inspiration from the elegant forms of Eastern flowers for its new poetic porcelain dining series The East Collection. Designed for Bonna by one of Europe’s most successful and innovative designers, Robin Levien, the series fits seamlessly with a wide variety of kitchens despite its distinctive, artistic style. The award-winning collection puts a playful and creative spin on food presentation, while retaining an easy, refined charm. Since it was founded in 2014, Bonna, the HoReCa brand of Kar Porselen, has developed a global reputation for hospitality solutions, and today serves professionals in 75 countries. www.bonna.com.tr
PETITS FOURS
1.
2.
3.
4.
1. Stölzle Lausitz STARlight
2. Dibbern Fine Bone China Sushi Set
3. Pordamsa Mouth-blown Borosilicate
4. Goodfellow & Goodfellow Montgolfier Pebble Stone
Stölzle Lausitz’s STARlight stem glass series comprises machine-made glasses with gracefully slim stems and a delicately-walled bowl. The glass is so fine that it resembles mouth-blown glass, and the stem’s diameter is approximately 10% smaller than that of conventional machine-made glasses. The design features a smooth transition between stem and goblet, as well as perfectly-proportioned profiles, which give the lead-free crystal glass goblets a high degree of functionality and a harmonious appearance. This lightness and elegance makes the glasses ideal for high-end gastronomy, five-star hotels and innovative wine bars. www.stoelzle-lausitz.com
Crafted from Dibbern Fine Bone China, this new Sushi Set elevates sushi nights into elegant events. The 10-piece series includes rectangular dishes, round and flat dip bowls, chopstick rests and a creamer, as well as a sleek wooden tray. The collection focuses on clean lines and delicate details, with the refined aesthetic of porcelain nodding to the elegant philosophy of a cuisine that encourages diners to travel through the pursuit of colour, shape and flavour. Each of the porcelain pieces is dishwasher and microwave safe, and encapsulates Dibbern’s signature approach of blending traditional craftsmanship with contemporary design. www.dibbern.de
Spanish tableware specialist Pordamsa’s new mouth-blown borosilicate collection features a hollow interior, suitable for filling with leaves, flowers or other adornments. The plate’s slick aesthetic means that chefs have limitless opportunities for creativity, and can create a custom look every time they serve up. Pordamsa is a trend-setting porcelain and glass manufacturer known for its high level of innovative designs in an everchanging global marketplace. Founded in 1975, the brand creates unique pieces using a traditional manufacturing process. Its pieces offer solutions to the most demanding hotel design projects, both aesthetically and functionally. www.pordamsa.com
London-based tableware specialists Goodfellow & Goodfellow have a knack for providing original, functional and affordable luxury pieces. The company is committed to providing hand-picked, design-led tableware for discerning chefs and restaurateurs. It seeks out the most creative producers from around the world and selects key pieces that it knows will become successful, either as individual items or as part of a tableware concept. This Montgolfier Pebble Stone is one such piece: clean and contemporary, with a textured design, it has been created to suit a variety of dishes, with its natural colourway allowing the food to take centre stage. www.goodf.co.uk
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1. Huls Gallery Singapore Half Chrysanthemum Awagesho Plate Kichiemon Porcelain’s history dates back to the Edo period, but its signature Awagesho technique is a modern one. Awagesho, meaning ‘foamy embellishment’, involves popping bubbles on the surface of tableware products before firing. The markings result in the unique texture and pattern seen on the Half Chrysanthemum Awagesho Plate, whose striking half chrysanthemum flower motif is decorated with a foamy glaze. Designed and produced in the birthplace of Japanese porcelain Arita, with an artisanal history of over 400 years, the plate’s simple, refined shape will enhance even the most modern chef’s creations. www.huls.com.sg
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2. Fine2Dine Mosaic
3. Nude Mist Lights
Durable and daring, the new Mosaic collection from Fine2Dine is characterised by its soft, matte colours and natural hues. Its earthy tones are accentuated by a distinctive mosaic pattern that adds texture and depth to each piece, resulting in a handcrafted aesthetic that complements everything from rustic to coastal interiors. Although the irregular shapes and sand-coloured edges make for an ethereal look, the fact that each piece in this porcelain dinnerware collection is fired at 1270°C means that the pieces are pragmatically resilient. With plates and bowls or all sizes, the Mosaic collection is ideal for presenting individual or sharing dishes. www.fine2dine.com
Nude Glass is expanding its revered Mist collection with the addition of a duo of ‘Mist Lights’. The tealight votive holder series features distinctive curved lines that act as a reference to the fact that light comes in waves and enhance the flickering candlelight emanating from the centre. Designed by Tamer Nakışçı and crafted by hand using lead-free crystal, the candle holders were inspired by the beauty of light, both during day and night. With its subtle ripple effect, the unique design of this votive holder is a whimsical interpretation of the classic candleholder, and turns an everyday, practical object into an elegant piece that offers up a dreamlike optical illusion. However, Mist Lights aren’t exclusively designed for use with candles – they can also be used during entertaining, to serve up snack foods such as grapes. Mist Lights are available in two sophisticated colourways that complement a range of interiors, offering the choice of a dusty rose or a clear finish. Led by the philosophy ‘simple is beautful’, Nude benefits from more than 85 years of tradition and expertise combining form and function to create crystalline glassware that is both functional and stylish. www.nudeglass.com
PETITS FOURS
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1. Julius Meinl Leaf Bag Tea
2. Zieher Tesoro
3. MyGlassStudio The Magnetic Dome
4. Rona Linea Umana
The new Julius Meinl Leaf Bag tea solution for foodservice offers indulgent tea compositions, wrapped in biodegradable pyramid bags. Having strived for the most eco-friendly solution, the company reduced the use of packaging materials for this range by more than 50%. Elegant paper-based sachets bearing the Julius Meinl tea logo protect the teas while in transit. All teas in the range are of a certified organic quality, with six items boasting an on-top Rainforest Alliance certification. The tea selection ranges from premium orthodox black and green teas to unique fruit and herbal blends, carefully selected by the Julius Meinl tea experts. www.meinltea.com
Tesoro is a lid designed to cover fine wines and preserve aromas, and act as a serving platter. “Hardly anything is as volatile as the wine aromas that escape from an open bottle or filled wine glass,” says top sommelier Silvio Nitzsche. “It happens automatically and naturally. It is irreversible and, in retrospect, often leaves a feeling of regret for not being able to capture the moment.” Tesoro allows the wine’s fragrance molecules to be appreciated gradually or together. Designed to fit the Zieher Vision wine glass, the lid can be filled with snacks to enjoy alongside the beverage. Made from high-quality borosilicate glass, it is breakproof, odourless and dishwasher safe. www.zieher.com
The Magnetic Dome plate cover is magnetically connected to an elegant leather handle with a neodymium magnet. The leather comes in tan, black or white and the dome plate can be used on its own, with a high side plate or together with the plate on the three-tier afternoon tea stand. The collection is also dishwasher-safe, ultra-durable and made for professional use. MyGlassStudio welcomes each client’s vision in its entirety, offering options to choose from the standard collection of black, brown, grey, white, purple and clear glass, or to create a bespoke piece from the brand’s variegated palette of more than 150 colours. www.myglassstudio.com
Representing 125 years of glassmaking skill, leading Slovakina glass manufacturer Rona’s collaboration with the award-winning Italian sommelier Maurizio Dante Fillop has resulted in a collection that ticks all the boxes when it comes to balancing functionality and sophisticated elegance. Fabricated using the brand’s pulled-stem technology, the ultra-light pieces feature a distinctive flared edge and smooth interior, which has been designed specifically to encourage the release of the drink’s aromas. The Linea Range encompasses four wine glasses and two water glasses, each featuring its soft, generous lines. www.rona.glass
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1. Seafood From Scotland
2. Dometic MoBar
3. Victorinox Swiss Modern
Scotland’s cold, clear waters are home to some of the finest seafood in the world. With 18,000 kilometres of pristine coastline, the country attracts more than 65 species of wild and sustainably farmed seafood, spanning everything from white and oil-rich fish to salmon, shellfish, langoustines and scallops. Given the exceptional quality of Scottish fish and shellfish, it stands to reason that seafood is the country’s largest food export. Scotland’s seafood industry workers, renowned for their skillful expertise and consistency, are focused on introducing these delicacies to new global markets. Seafood Scotland helps seafood producers, processors and sellers to export their products to markets all over the world. From Hong Kong to Miami, sustainable seafood from Scotland has proven to be the preferred choice for some of the world’s most discerning chefs, buyers and restaurateurs. www.seafoodfromscotland.org
Featuring a state-of-the-art patented design, the Dometic MoBar strikes the balance between sleek style, functionality and convenience. The fully-mobile product offers a practical solution for entertaining, boosting convenience for guests, whether they are dining in premium restaurants, hotels or bars. The robust yet ergonomic stainless steel design, along with the sophisticated clean lines and discreet mood-enhancing lighting, also make the Dometic MoBar an ideal mobile beverage centre for catering to the requirements of outdoor events. MoBar, which was developed in collaboration with professional bartenders, also features detachable speed rails and optional crushed ice and garnish containers for ice and utensils, providing smart and sophisticated storage options. www.dometic.com
Victoinox’s Swiss Modern range spans five knife models and a knife block. The steak knife cuts effortlessly and stylishly through steaks and fillets, while the kitchen knife is a traditional, compact all-rounder with a slim, pointed blade ideal for smaller tasks such as peeling vegetables. The 19cm blade and ergonomically-shaped walnut handle of the carving knife make light work of cutting and dicing large quantities of meat, fruit and vegetables. The versatile Japanese-inspired Santoku, known as the ‘knife of the three virtues’, has a fluted edge to its 17cm blade that reduces friction and stops food from sticking to it. The bread and pastry knife isn’t just used for cutting pasta and baked goods, but also for artichokes and hard-skinned vegetables. A sleek wooden knife block, whose shape echoes the design of the walnut knife handles, provides stylish storage for up to six Swiss Modern knives. www.victorinox.com
England
the show
GLOBALLY UNITED Before success, an overview is necessary. Ambiente showcases the panorama of the consumer goods market. It provides a platform for table, kitchen and household products – and highlights the latest designs, trends and future opportunities. GOING. LIVE. AGAIN. New digital features support business. Information and tickets: ambiente.messefrankfurt.com Tel. +44 (0) 14 83 48 39 84 info@uk.messefrankfurt.com
73087-015_AM_Anzeigen_Dining_Supper_242x281 • FOGRA 39 • CMYK • js |
FRANKFURT / MAIN
DU: 06.12.2021
11. – 15. 2. 2022
PETITS FOURS
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1. Chef & Sommelier Villeneuve
2. LSA International Metropolitan
3. Mogogo Canvas Shelving System
Combining unrivaled expertise and French tradition, the Villeneuve collection by Chef & Sommelier has been meticulously designed to encourage a true appreciation of wine, effortlessly helping to intertwine it with the story of any accompanying dishes. Crafted from lead-free crystal glass that complies with the stringent specifications of superior strength, complete transparency, longlasting brilliance and perfect acoustics, Villeneuve is an elegant and luxurious collection dedicated to haute cuisine. Created with the help of the globallyrenowned French chef and restaurateur Daniel Boulud, the series emphasises quality and tasting experience. www.chefsommelier.com
Founded in 1966, LSA International is a London-based design studio specialising in contemporary tabletop and decorative pieces. Metropolitan by LSA International is a refined glassware collection designed to bring people together through enjoyable moments. Inspired by cosmopolitan culture and urban living, the contemporary drinkware – created for both formal and casual settings – features modern shapes, angular bowls and tall, finely-drawn stems. Each piece has been made by skilled craftspeople using tactile, high-quality glass and handmade processes. As a result, the wine glasses, saucers and flutes lend a convivial elegance to gatherings and occasions. www.lsa-international.com
The Canvas Collection from Mogogo is an innovative shelving system, designed to act as a blank canvas for hospitality professionals that allows them to accomplish their creative visions. The collection is ideal for use both as a back bar, and as a means of showcasing food, beverages and related products. Its practical functionality and sleek aesthetic makes it a versatile range of shelving that takes into consideration the unique and challenging requirements of foodservice. The ecological materials it’s made from tap into the global movement spreading the message that luxury and sustainability go hand-inhand. The shelving system’s bamboo frame is lightweight and highly structural, joined together by decorative metal features that create a fine balance between traditional woodcraft and modern design. Mogogo is an international F&B Buffet Tables brand, that is committed to creating a paradigm shift in the way that professionals imagine food service stations, by taking them into the realm of furniture for F&B with its versatile, elegant designs. Mogogo’s temporary stations have been thoughtfully crafted to complement all styles of interiors. www.mogogo-buffet.com
TTTEurope2022 Supper ad.qxp_Layout 1 18/11/2021 12:59 Page 1
21–23 November 2022 Hilton Malta Attended by the most senior decision makers from prestigious hospitality companies who are driving the concepts and requirements for the top restaurant projects across the region, TO THE TABLE Europe 2022 offers suppliers a personalised schedule of pre‐selected appointments, world class seminars and high level networking. The most effective and productive way to establish connections at the highest level and cement future business relationships.
See all the details on the upcoming TO THE TABLE events for 2022:
ww w.totheta blefo r um s. co m Or contact Justin Wall: justin@tothetableforums.com
PETITS FOURS
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1. Toyo-Sasaki Fino
2. Craster Stacking Bento System
3. Thrill International Vortex
4. Modbar Modbar Steam
As one of Japan’s leading glassware manufacturers in terms of production and delivery output, Toyo-Sasaki employs a scientific approach using the most advanced equipment, as well as traditional craft and sensitivity to create world-class products. Combining traditional Japanese craftsmanship with cutting-edge design, the Fino series is a stackable glass that makes use of platinum hard strong tempered glass across its overall surface to achieve maximum durabililty. With a light-in-thehand design, the glass features a thin, smooth top, as well as a large but simple mouth design and is intended for use across a variety of modern dining scenes. www.toyo.sasaki.co.jp
The Craster Stacking Bento System facilitates memorable guest-led dining experiences and unboxing moments, and eliminates the need to rely on single-use plastics when it comes to beach club, poolside and in-room dining. Intelligently designed to accommodate and suit most house flatware and glassware collections, the Stacking Bento Boxes feature individual wooden components that are unveiled gradually as the collection is demounted. Understated and stylish, this is a food presentation system that has been designed with sustainability, wellness and hygiene in mind. Craster is a preferred supplier to many of the world’s five-star hospitality venues. www.craster.com
Thrill International was established in 2014 as an innovative start-up seeking to develop machines for the cooling and sanitisation of glassware designed specifically for hospitality professionals. The Italian brand’s products are designed by a team of technicians, enthusiasts and mixology and hospitality specialists. The Vortex range uses the thermal change generated by CO2 (E-290 food-grade) to instantly chill and sanitise glasses, killing surface bacteria and reducing the need for ice consumption. Currently, the portfolio includes five Vortex models, each designed to meet the professional needs of the modern hospitality business. The range is distributed worldwide. www.thrillinternational.com
The Modbar Steam combines a minimal and modern aesthetic with power and control. Its sleek design provides a full view of the drink preparation process. A double-wall pro touch stainless steel wand prevents burns, while the ergonomic handle and top class technology make for a seamless user experience. Each Modbar Steam module can support two above-counter taps. The machine is part of the wideranging Modbar modular under-counter coffee system, which can be used to create espresso, steam and pour-over combinations. The collection’s design philosophy focuses on ease-of-use and maintenance. www.modbar.com
23-25, 2022
Europe's Premier Coffee Trade Show
PETITS FOURS
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1. Monno Design Ripple
2. Asianera Imperial Garden
3. Narumi Gold Dust / Crystal Platinum
4. William Edwards Bespoke Commissions
Ripple was developed by Queensberry Hunt for Monno, and was designed by the late Martin Hunt, a Royal Designer for Industry (RDI) who is widely considered to be one of the most important ceramic designers of the last 50 years, and whose work remains well-represented in the Victoria & Albert Museum’s permanent ceramic collection. Ripple’s distinctive character is its concentric horizontal relief, which is particularly beautiful with the glazes that have been developed by Monno’s laboratory. Additionally, there’s an ergonomic advantage to the relief, particularly on the plates, which has been designed to make the pieces easier and safer to pick up. www.monno.com
A fine bone china design house and manufacturer located in northern China, Asianera is internationally known for its East-meets-West design aesthetic. Its porcelain designs offer artistic interpretations of various elements of Asian cultures and of the natural world. The brand specialises in fine handpainting, lending its pieces a decorative elegance. The Imperial Garden design provides a modern interpretation of the Chinoiserie style, which evokes a feeling of looking through a traditional Chinese lattice window into a beautiful private garden fit for an emperor. Asianera products can be found in global luxury hotels, restaurants and retailers. www.asianera.biz
Gold Dust and Crystal Platinum are Narumi’s new collections for luxury hotels and restaurants. Both ranges stem from the Japanese heritage brand’s expertise in producing top-quality bone china and creating beautiful and lasting decorations. The geometric pattern is inspired by the traditional Japanese pattern ‘Ichimatsu’, refined with shiny gold and platinum. Miniature squares filled with a gradation of colour tones give the pieces a particular sparkle. The pattern is simple yet considered, and carries a rhythmical elegance. The collection encompasses cups and saucers, tea service items and various sizes of plates, and is ideal for any premium dining tablescapes. www.narumi.co.jp
Established in 1995, William Edwards is globally renowned for the manufacturing of stylish, bespoke fine bone china. Based in England in Stoke-on-Trent – the heartland of the ceramics industry since the late 1700s – the company is famed for its talent in decorating fine ceramics. Founder and Lead Designer William Edwards is focused on pushing the boundaries of bespoke offerings, merging traditional techniques with innovative design. For more than 25 years the brand has taken a personal approach towards it clients, from the consideration of materials through to design to delivery. William Edwards is committed to championing British craftsmanship. www.williamedwards.co.uk
April 5 – 8, 2022 Forty One Madison showrooms are open year-round by appoinment Connect with us on 41Madison.com
Alessi ARC ARC Cardinal BauscherHepp Inc. B.I.A. Cordon Bleu Blue Pheasant Bormioli Rocco Glass Cambridge Silversmiths Casafina Certified International Christofle Circle Jay Glass Costa Nova Creative Tops Crystal Bohemia Daum-Haviland Degrenne Paris Denby USA Deshoulières Ercuis FIESTA® Gibson Homewares Ginori 1735 Godinger Group Gourmet Settings Hampton Forge Herend Hermès Homer Laughlin China Iittala IVV Glassmakers - Italia
41madison.com A Rudin Family Building
J. Seignolles The Jay Companies Jia Wei Lifestyle John Jenkins Hospitality joseph joseph Juliska Kosta Boda L’OBJET La Rochère LAV Lee’s Group International Lenox Corporation Libbey LSA International Luigi Bormioli MATCH Mepra Mottahedeh Mr. Christmas Nambé Nikko Ceramics Noritake Nude Glass Oneida Orrefors Pasabahce USA Porland Portmeirion Prima Design Puiforcat Qualia Glass
R Squared RAK Porcelain Raynaud Reed & Barton REVOL Ricci Argentieri Riedel Crystal Robert Haviland and C.Parlon Robinson Home Products Rosenthal USA Royal Albert Royal Copenhagen Royal Doulton Royal Limoges Royal Worcester Saint-Louis Sambonet Spode Steve Dolce Marketing TarHong Typhoon Homewares VIETRI Vidivi Villeroy & Boch Vista Alegre WMF Waterford Wax Lyrical Wedgwood William Yeoward Crystal Zrike Brands
PETITS FOURS
Villeroy & Boch Frieda Restaurants by Kempinski
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At the three Frieda restaurants located within Kempinski Hotels in Singapore, Nanjing and Hangzhou, the emphasis is on European hospitality and German cuisine. So it is fitting that the food is served on porcelain from the German-headquartered heritage brand Villeroy & Boch, renowned globally for its distinctive, premium ceramic tableware and cookware. The restaurants are named after Frieda, the only daughter of Kempinski Hotels founders Berthold and Helene Kempinski. She was known for her warm and welcoming personality and easy hospitality, and these characteristics continue to underpin the philosophy of the Frieda Restaurants today. The interior design nods to the cosy German restaurants of the late 19th century, featuring wooden floors, comfortable seats, retro wallpaper and bistro furniture. The spaces themselves are large and modern, with high ceilings, pale wall colours and plenty of light. Frieda serves up traditional German fare with an Austrian influence and a contemporary
touch. The culinary creations – which include favourites such as a hearty goulash and a classic schnitzel – are presented on Villeroy & Boch porcelain. At the restaurant’s request, the European ceramic company’s designers took its classic ‘Brindille’ design, which features a delicate blue flowering twig that originally appeared on the Villeroy & Boch Old Luxembourg collection, and transposed it onto the La Scala hotel collection. Old Luxembourg, which has enjoyed great popularity for more than 250 years, is Villeroy & Boch’s oldest decor. The combination of the classic pattern on the nostalgically curving La Scala shape emphasises the relaxed, modern, yet traditional European atmosphere of the Frieda restaurants. Founded in 1748, Villeroy & Boch is headquartered in Mettlach in Saarland, Germany. The heritage brand creates products in the bathroom and wellness as well as dining and lifestyle sectors. www.frieda-restaurant.com www.villeroy-boch.com
TTTAsia 2022 Supper ad to Print.qxp_Layout 1 22/09/2021 13:29 Page 1
4–6 October 2022 Shangri‐La Bangkok
Suppliers of F&B equipment and menu items seeking to do business with Asia’s most prestigious hotel and restaurant groups – TO THE TABLE Asia is the most productive and valuable event for your industry calendar, as you will exclusively meet the most senior group‐level decision makers for all properties across the Asia Pacific region. l Pre‐selected appointment schedule for each supplier, with your own private meetings and display area. l No stand‐build, no exhibition, just high level 30‐minute strategic meetings with Asia’s top F&B leaders. l Three evenings of top class networking dinner functions, with fantastic F&B, to cement your new relationships. Efficient, targeted, extremely cost effective!
For details on all TO THE TABLE events, please see:
www.tothetablefo r um s. co m Or contact Justin Wall: justin@tothetableforums.com
PETITS FOURS
Congratulations on 10 years in business! How has the luxury hospitality sector evolved over the last decade? Traditional fine dining has been scaled back, and the definition of luxury has changed. It’s more casual now, but still extremely high quality. There will always be a demand for luxury and quality – the only thing that changes is how it’s interpreted and delivered. Tell us about the opportunities and challenges you’ve encountered over the last 10 years? There are always challenges in business! The competition watches what we do carefully, so we just have to keep moving forward quicker than they do. But the opportunities far outweigh the challenges. The market is always changing; as long as you’re aware of how your customers are changing, you can change with them. The crucial thing is that we’re first at interpreting trends.
Valda Goodfellow Goodfellow & Goodfellow Valda Goodfellow, who co-founded UK-based luxury tableware design brand Goodfellow & Goodfellow alongside her husband Paul, sits down with Supper to talk about 10 successful years in the hospitality industry, ECF Group backing and the launch of their international concept, Studio G.
How has Goodfellow & Goodfellow adapted in the pandemic? Like everyone, we were initially in shock, but quickly took action. We downscaled staff, but minimally – now our team is back to full capacity. We kept in touch with our customers throughout lockdowns, just to make sure they were ok. We focused on anticipating solutions for hospitality before everything reopened. Now the sector is experiencing supply chain issues, so we’re grateful that we have a diverse supply chain and such a wide range of options for our clients. What are chefs and operators looking for to create the very best dining experiences? Our highest demand is for smaller plates and bowls in interesting glazes. Unique platters in unusual materials, shapes and colours are also in high demand. At the Michelin star fine dining level, there’s a trend for elegant and intriguing white plates. Now that you’ve secured backing from ECF Group, what’s next? ECF Group’s support is just what we needed to take the business into international markets. Thanks to their sophisticated and entrepreneurial global operational base, we can expand, confident in the knowledge that we have the supply to back it up. What sets ECF apart is that their country-specific operations are run by likeminded entrepreneurs: that’s how they make it work. ‘Studio G’ will be the face of our brand internationally. What can we expect from Studio G? Studio G will be a design and concept-led studio, helping operators and chefs actualise their desired table concepts. Chefs and operators want a considered design approach. Catalogues ended with Covid – now, everyone wants more innovation and attention. Thanks to our producers and ability to design and create original pieces and collections, we’re able to satisfy and project manage the demands of the most taxing luxury projects with one point of contact. It’s an incredibly exciting time for us. www.goodf.co.uk
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18 – 22 March 2022
Back to the future! Experience INTERNORGA with all your senses.
INTERNORGA.com
IN22_AZ_236x275mm_magazine_technical_data.indd 1
10.12.21 11:42
ADVERTISING INDEX ISSUE 26
Aerts NV
079
Monno Design
014
Ambiente
109
My Glass Studio
033
Amefa
035
Narumi
013
Arc International
094
Nude Glass
055
Asianera
081
Perrier-Jouët
Bonna
123
Pordamsa
043
Craster
124
Portofino Dry Gin
017
Dometic
091
Renarte
102
Forty One Madison
115
Rona
025
006-007
Goodfellow & Goodfellow
029
Seafood Scotland
037
Hooghoudt
002
Stölzle Lausitz
071
Hotelex
120
The Bar World of Tomorrow
089
Huls
053
Thrill International
099
Internorga
119
To The Table Asia
117
John Jenkins
019
To The Table Europe
111
La Tavola
049
To The Table MEA
077
Lazzaro
005
Toyo Sasaki Glass
062
Libbey
041
Victorinox
039
LSA International
093
William Edwards
008-009
Martin Miller’s Gin
061
World of Coffee
113
Modbar
097
Zieher
031
Mogogo
010
121
WASHING-UP
Quack Medicine
The Megaro unveils its apothecary-style cocktail bar, where tantalising tinctures are designed to remedy the soul.
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Looking like something from a Luc Besson movie
up by Tomas Vykopal, the hotel’s resident
or a Jules Verne novel, Hokus Pokus Alchemy Lab
mixologist with previous form at 108 Bar, Mr
is a subterranean steampunk ode to Victorian
Foggs and Buddha Bar. Cocktails on the concise
apothecary, quack medicine and esoteric
six-strong signature menu are as eclectic and
literature, tucked away in the basement of The
eccentric as the decor. The Jamesizz, inspired by
Megaro hotel in King’s Cross. Its design was
the classic Ramos Gin Fizz, bubbles up a blend
cooked up by the self-proclaimed experiential
of Tanqueray No. Ten, homemade sage and pink
designer and philosopher Henry Chebaane, who
peppercorn syrup, citrus juice, aquafaba, cream,
has created a fascinating blend of 19th century
and peach soda. The John Dee combines Bombay
pharmacy and retro-futuristic engine room.
Sapphire, yellow Chartreuse and grapefruit oleo
The ceiling ripples with electric dynamos, steam
saccharum with strawberry vinegar, while The
valves, copper pipes and circuits, forming a
Feather Mutant washes Maker’s Mark bourbon
dramatic backdrop to the complex theatrical
with duck fat and Angostura bitters.
stage set.
This 100-person capacity space also plays host
The concept was inspired by 1800s physician
to a resident DJ and impromptu guest artists
Dr James Morison, who apparently believed his
including – on Supper’s inaugural visit shortly
vegetable-based remedies could cure all ills. Here
after the opening – none other than Soul II Soul
the botanical compounds have been conjured
founder Jazzie B.
Intelligent Design Exceptional Experiences
FEATURED: LINE TABLE IN ACACIA Shot in Battersea, London, additional furnishings kindly provided by Hay Design, Silvera Official, Modern Art Hire and Hasa Architects Visit us at Craster.com
