Appetisers

Honeypot

With global bee populations under threat, one hotel in the corner of Southwest England is offering guests the chance to see the world through the insects’ eyes. The Newt in Somerset recently unveiled The Beezantium, a multi-sensory exhibition space that also houses two of the estate’s native bee colonies. Surrounded by a specially-planted woodland apiary, the lakeside building was designed by Invisible Studio Architects, with interiors completed by the exhibition studio Kossmanndejong. Both companies worked closely with The Newt’s Head Beekeeper and global bee consultant, Paula Carnell, on the project.

The Beezanium’s honeycomb-shaped walls display interactive educational content highlighting bees’ contribution to the ecosystem. There are flower pressings showing the types of honey produced from specific plants on the estate, and sensory pods with views over the water. A multilingual audio guide takes guests through different narrative zones in and around the hive, exploring the wider environment and humans’ historic relationship with the insects.

The bees themselves enter the hives through natural holes or a series of copper pipes built into the fabric of the building, a primarily wooden structure made from unseasoned oak, topped by a sloping roof wrapped in copper. Visitors have the opportunity to observe the colonies at work, and immerse themselves in the aromas and sounds of the hives, watching as the honey is produced in real time.

In addition to launching the attraction, The Newt, which takes a cooperative approach to beekeeping that includes gentle honey harvesting, also offers Bee Safaris. These walking tours of the woodland hives provide further insight into the estate’s beekeeping practices, which see the honey from its chemical-free colonies used across the estate.

Chefs, Musicians and Mixologists at The Boundary

When the late, great, British designer Sir Terrance Conran and his business partners Vicki Conran and Peter Prescott first opened London hotel The Boundary in 2008, it was an instant hit. The former printworks in Shoreditch was given a new lease of life as a design-focused bolthole that contributed to the transformation of its neighbourhood into the vibrant hipster honeypot that it is today. Its 17 boutique rooms benefitted from the professional touch of multiple eminent contemporary designers, drawing a metropolitan crowd. It was also widely celebrated for its escapist rooftop bar and grill with views of the city’s skyline, its fine dining restaurant, and the street-facing Albion – a casual but elegant café, bar and grocery store.

Now the converted Victorian building is set to enter a new chapter, after being purchased by James McCulloch, the founder of Harcourt Inns. The hotel’s ground floor is set to undergo an extensive refurbishment in 2022, resulting in a destination all-day bar and restaurant that McCulloch hopes will harness the hotel’s prime location. “The Boundary is an iconic building on one of the most desirable streets in East London,” says McCulloch. “With an opportunity to create varying offers across multiple floors, we have exciting plans to give this property a new lease of life. We are working with a leading design team to transform the various spaces and are putting together an impressive line-up of chefs, artists, musicians and mixologists to help put The Boundary back on the London map.”

McCulloch, who founded Harcourt Inns in 2014, has extensive experience when it comes to hospitality refurbishments, having previously acquired and renovated the elevated restaurant The Harcourt in Marylebone before developing a series of successful eateries across the British capital including including The Three Cranes and The Coach. As for Boundary, more details are expected soon.

Cocktail Hour

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

Data and analytics forecaster GlobalData outlines five trends to watch in the spirits and wine sector over the coming months.

Disruptions in the supply chain, crop damage as a consequence of climate change and a shift in consumer mindset towards drinking are set to become key drivers in shaping the spirit and wine sector over the next few years according to GlobalData.

In its Quarterly Beverage Forecast, the data and analytics company estimate that the alcohol category could see an annual growth rate of 1.2% by 2026 as drink producers look to appeal to sustainably-minded consumers. “34% of global consumers stated that they find sustainability and ethically sourced ingredients very appealing, highlighting an opportunity for innovation for beverage producers,” notes Holly Inglis, Beverages Analyst at GlobalData. “Health popular as consumers continue to demand healthier alternatives to traditional products. For hotels and resorts already using biodynamic practices to produce wine, such as Locanda La Raia in Northern Italy’s Piedmont region and Torre de Palma de Palma Wine Hotel in Portugal, increasing consumer interest will likely provide an additional boost to wine tourism.

Elsewhere, and following the success of hard seltzers in US markets, GlobalData’s forecast anticipates that manufacturers will also look to new cross-category innovations such as hard tea – a popular non-alcoholic beverage choice with a twist. “Producers are able to combine novel alcoholic blends with a tea base to create a unique offering, which is likely to appeal to younger-

Top of the Pops

consciousness and sustainability, with a pinch of indulgence, are set to drive many innovations this year, as people look for products that align with their personal values without compromising on taste.”

Low- and no-alcohol – already well established in the beer sector – has been highlighted as one of the trends that will shape the industry, a finding supported by Bacardi’s 2021 Cocktail Trends Report, which found that 22% of consumers are drinking less and 55% of mindful drinkers are consuming low-ABV beverages. “Moderation is still a winning trend as consumers look for low- and no-ABV variants of their favourite drinks,” explains Inglis. “Innovations witnessed in 2021 include Street Hard Seltzer in Russia, Desperados’ virgin 0.0% mojito beer in France and Svami Zero Proof non-alcoholic gin and tonic.”

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 age consumers,” says Inglis. “Take Bully Boy’s Italian Iced Tea brand, which combines Aperol spritz tastes with iced or ready-to-drink tea flavours, with a 7% ABV content.”

Finally, canned wines and spirits, which came to the fore as part of the wider on-the-go drink movement – a trend that has taken off in properties such as Kingsland Locke in London, where pre-batched cocktails are available for purchase from reception – will co-opt a new space – that of portion control. “Cans provide an accessible and affordable way to count calories and consumption of alcohol units,” concludes Inglis. “In GlobalData’s Q2 2021 survey, 33% of global consumers stated that they are actively trying to reduce their consumption of calories, with a further 38% highlighting they are trying to reduce sugar consumption. This denotes not only a move away from high-ABV count, but other less than healthy ingredients too.”

a perfect mise en place the perfect glass, St James

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