Supper - Issue 33

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SERVICE

Chef’s Table 028

Showcasing the best of British produce, the Consultant Chef at Conrad London St James, shares her favourite food memories.

A Sense of Place 030

As Jean Imbert celebrates his second anniversary at Hôtel Plaza Athénée, he reflects on the power of storytelling through food and why everyday achievements bring him the most joy.

The Dynamic Duo 036

The masterminds behind Hertog Jan Group – Gert De Mangeleer and Joachim Boudens –revive their flagship restaurant in an Antwerp hotel and further expand their culinary empire with innovative concepts.

The Halo Effect 042

As Hilton continues to strengthen its culinary offering, the group’s Vice President of F&B Strategy and Development EMEA discusses ecoconscious consumerism, celebrating talent and culinary equity.

DINING

Savour The

Stars

078

Sani Resort’s annual gastronomic festival returns with an acclaimed line-up of Michelin-starred chefs bringing their signature cuisine to Greece’s northern shores.

SIPPING

The Gin Library 088

The entrepreneurial owners of Europe’s largest gin collection have launched a speakeasy, islandmade gins and an eco-minded boutique hotel, giving spirited travellers even more reason to visit.

Unique & Untitled 092

London hotel The Pilgrm teams up with Untitled Drinks to serve premium bottled cocktails at its rich-in-character bar.

LILLET YOUR WAY

LILLET RESPONSIBLY

Studio Wonder Works’ UK hospitality showroom is set in a historic English Country House in Bicester near Oxford. Here we showcase thousands of products, including exclusive international brands and local artisan makers. We take you on a journey of ideas and objects - creatively showcasing everything you need to be inspired – whilst relaxing into the country house and garden setting.

Our Brand Ambassadors are seasoned industry figures with extensive brand and product knowledge, each sharing a passion for culinary experiences. As both creatives and designers we believe in going further than mere sales, helping you to create memorable hospitality moments, that are personally tailored to your requirements.

Underpinning this passion for products, our bespoke website also allows hospitality operators to create, build and manage OS&E listings for new openings or refurbishments. Our website functionality grows with your needs, providing a management portal to oversee all procurement and purchasing requirements. It is our belief that innovation is vital in how we deliver our service to you, our website suits all styles of hospitality business, both single and multiple site operations.

A Tale To Tell

Storytelling through interior design is a topic that features regularly in the pages of Supper, with designers often developing a narrative that informs the look and feel of a restaurant or bar, through to the selection of fabrics, furnishings and finishes. But how often is a story told through the cuisine or the cocktails on offer? Quite often, as it happens, just ask the chefs, mixologists and consultants behind the concepts featured in this issue.

At The Dorchester, which has just emerged from phase one of a comprehensive refurbishment, Vesper Bar’s cocktail list tells the history of the London landmark, with spirit-fuelled odes to the hotel’s façade and legendary bar manager Giuliano Morandin, who spent 40 years mixing and muddling there. At Punch Room at The London Edition, a new cocktail menu portrays the origins of punch. And in Cognac, at the recently opened La Nauve Hôtel & Jardin, the region’s double-distilled namesake serves as the protagonist for the both the cocktails and cuisine, as well as the tableware thanks to the artisanal knives that take their wooden handles from the old staves at a local cognac house.

Such examples foster an all-important sense of place, something that has become increasingly important to hotel guests as they travel. When dining in a centuries-old castle in Eastern Europe, they really want to see, feel and taste like they’re dining in a centuries-old castle in Eastern Europe. The multi-sensory experience might be expressed in the age-old technique of baking bread; in the traditional ceramics on which the food is served; or in the local sourcing of the ingredients. All have a tale to tell, be it of the people or the place.

Storytelling through cuisine has been highlighted by many of the chefs we spoke to this issue too. Jean Imbert of Paris’ Hôtel Plaza Athénée reveals his own passion for a meaningful narrative, explaining how his dishes are deep-rooted in French gastronomy and the classics of the chef greats that have gone before him. And Fatih Tutak of Gallada at The Peninsula Istanbul has cleverly created a taste of the Silk Road in a single bite-sized dessert served in an engraved presentation box. But it’s not all about looking to the past. Gert De Mangeleer, who spoke to Supper from Botanic Sanctuary in Antwerp, reveals how he took the opportunity of a new site within the boutique hotel to write a new story, one that perhaps he’ll still be telling in 50 years’ time.

In allowing the dishes to do the talking, chefs are successfully championing authenticity, giving their creations social and cultural relevance. For guests, knowing the provenance of something and the story behind it, helps develop an emotional connection, making the experience all the more memorable.

As always, I hope you enjoy this latest issue of the magazine. Supper is served.

Catherine Martin • Managing Editor

THE BRIGADE

EDITORIAL

Editor-in-Chief

Matt Turner m.turner@mondiale.co.uk

Managing Editor

Catherine Martin c.martin@mondiale.co.uk

Assistant Editor

Eleanor Howard e.howard@mondiale.co.uk

Editorial Assistant

Cara Rogers c.rogers@mondiale.co.uk

COMMERCIAL

Advertising Manager

Rachel Chadwick r.chadwick@mondiale.co.uk

Account Manager

Marley Helme m.helme@mondiale.co.uk

EVENTS

Commercial Lead

Kirsty Studholme k.studholme@mondiale.co.uk

Event Manager

Kayley Johnson k.johnson@mondiale.co.uk

Marketing & Events

Olivia Mavers o.mavers@mondiale.co.uk

RESEARCH & MARKETING

Content & Research

Ellie Foster e.foster@mondiale.co.uk

Data & Marketing

Lauren Blain l.blain@mondiale.co.uk

DESIGN

Design Manager

David Bell

Production Mel Capper

CORPORATE Accounts ar@mondiale.co.uk

Finance Director

Amanda Giles

Chairman

Damian Walsh

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photo by Felice Scoccimarro

APPETISERS

The Only Way Is Up

Whether verdant rainforests or sprawling cityscapes, there’s nothing quite like a spectacular view to elevate the dining and drinking experience.

Not content with simply seating diners in the sky, The Chedi Andermatt is taking its culinary programme to new heights thanks to a recently unveiled high-altitude garden. The new concept – courtesy of Bar Manager Elmir Medunjanin Carsten together with Executive Chef Alexander Kypke – sees guests sampling an array of drinks made using ingredients grown in The Botanicum, a garden perched at a lofty 1,447m above sea level. According to the team, the greater intensity of solar radiation found at this altitude engenders greater quantities of essential oils in the herbs, thus increasing their aromas and further tantalising the senses.

Home to 35 herbs including yarrow, green santolina and no less than nine different varieties of mint, The Botanicum’s crop is put to use in beverages like Garden Breeze, a whisky-based cocktail that brings together sage, pine honey cordial and a lime and lemon balm. The homegrown herbs are a key ingredient in The Chedi Andermatt’s selection of detox teas, as well as its bespoke lemonade, created with local honey following a 16-hour cold infusion process. Naturally, The Botanicum’s produce is incorporated into the cuisine too, with Chef Kypke devising a new dish of Swiss trout tartare and caviar accompanied by a vinaigrette of herbs and Berne rose tomatoes.

Keeping an eye on the direction that the food and beverage industry is moving can be difficult, but it seems like – for now at least – the only way is up.

© Jon Day

The Glory of Dessert

Diners are being offered a taste of nostalgia at the new 1 Hotel Mayfair in London, thanks to a delightful Knickerbocker Glory trolley that whips up the British classic in a range of flavour combinations. Dating back to the 1920s, the layered ice cream sundae has always been a treat for the eyes as well as the tastebuds, and under the 1 Hotels adaptation, the tableside preparation is a spectacle too. Guests are first given a tick-box card from which they can select every ingredient that goes into their bespoke dessert, beginning with vanilla custard, chocolate fudge, monkey’s blood (strawberry sauce) or spiced rum syrup for the first layer, followed by generous scoops of raspberry ripple, coconut and rum, mint chocolate chip or birthday cake-flavoured ice cream. Then comes the fun; from the ‘Bits & Bobs’ layer, options include marshmallows, fudge pieces or cinder toffee, and ‘To Top It Off’, there’s candied pecan crumb, popping candy or coconut shavings. Honouring tradition, the Knickerbocker Glory is served in a tall conical glass and garnished with a ripe cherry and a sprinkle of hundreds-and-thousands.

The trolley itself is worth a mention too; its striped bodywork in shades of chocolate, strawberry and vanilla – that of a Neapolitan ice cream – is complemented by a beautifully designed sign, while gold detailing catches the light as the cart is wheeled from table to table.

The experience takes place at Dovetale, the restaurant helmed by two-Michelin-starred Chef Tom Sellers, where dishes include dressed Cornish crab, Dover sole and Isle of Wight tomato tart. The perfect precursor to a British seaside classic.

A Feast For The Senses

What do you get if you combine an amusement park ride with a fine dining restaurant? It’s not a joke, but an unlikely meeting of worlds that takes diners on a multisensory culinary journey whilst seated on a patented Floating Chair from Mack Rides.

Envisioned by Thomas Mack, Managing Parner of Europa-Park and Oliver Altherr, CEO of Marché International, the immersive experience – aptly named Eatrenalin – is a futuristic attraction at Germany’s Europa-Park. Over the course of two hours, diners are transported through 11 different rooms, each themed according to environment or flavour, with an impressive interplay of visual, acoustic and haptic elements to engage all the senses. To match the ambience in each room, Spanish chef Pablo Montero, sous-chef Ties van Oosten from the Netherlands and French-Austrian pastry chef Juliana Clementz have curated an eight-course menu that combines influences from both modern and international cuisine. Guests can feast on king crab while floating in the depths of the ocean, for example, or sample suckling calf on an intergalactic flight.

Altherr comments: “Eatrenalin combines an extraordinary menu with visuals, movement and scents, taking guests to spectacular locations and thus creating a new restaurant dimension.”

Whether you believe social media to be a powerful marketing tool or a load of hype, its influence is undeniable. Instagram, TikTok and Pinterest are increasingly influencing which trends go viral and are subsequently trialled by both consumers and F&B establishments. With that in mind, consumer intelligence and social media management platform Brandwatch has analysed more than 165 million online conversations in a bid to identify current culinary trends, eating and drinking habits, and restaurant experiences.

One of the topics explored in the report is presentation. The advent of Instagram as well as sophisticated smartphone cameras have revolutionised amateur photography, and food

taking to their kitchens to try something new such as making their own sourdough or banana bread, or pickling vegetables. As a consequence, online conversations around Korean cuisine have inreased over the past 12 months. In particular, gochujang, a spicy Korean chili paste made from fermented soybeans, has gained a following with Google search interest in the ingredient reaching a five-year high.

Brandwatch’s report also delves into emerging beverage trends. Following reports that a large proportion of Gen Z don’t drink coffee, young people are now on the hunt for caffeine alternatives. For example, the number of consumers talking about mushroom coffee has increased by 35% in the last year, citing health

As Seen On Screen

is one of the most popular subjects, so it’s no surprise that social media plays a role in what drives food trends. According to Brandwatch’s research, bowls such as poké bowls or Buddha bowls remain the most popular, with the topic discussed in 811k online conversations between 1 June 2022 and 31 May 2023. Charcuterie boards have also increased in popularity; in fact TikTok videos with the hashtag #charcuterieboard had been viewed 1.6 billion times at the time of the report’s publishing.

Brandwatch also believes that despite the increased value of the plant-based food market worldwide (more than US$55 billion this year), the hype around plant-based diets is gradually slowing. Brandwatch attributes the 7% decline in online conversations around plant-based foods over the past 12 months to the surge in plant-based options being readily available in supermarkets and restaurants.

During the pandemic, fermentation experienced a renaissance too, with people

reasons or a desire to try something new. The same demographic has shown an affinity for energy drinks as a source of caffeine. As such, Brandwatch suggests that restaurants and bars should consider offering more energy-boosting beverages, ideally with healthy ingredients, to attract Gen Z consumers. Flavoured water is also gaining traction on TikTok under the hashtag #watertok, with online conversations growing by 20%. This fascination with non-alcoholic beverages aligns with the emerging sobercurious movement among Gen Z.

In concluding its report, Brandwatch highlights how important it is for restaurants and bars to stay ahead of the curve: “By leveraging demographic insights, brands gain a deeper understanding of how consumer preferences and behaviors vary across demographics, such as location or generation. This knowledge enables brands to proactively cater to their target audiences and ensure they remain relevant in a constantly evolving market such as this.”

A new report from Brandwatch analyses 165 million global online conversations to identify current F&B trends.

Words: Eleanor Howard

SHANGRI-LA

Exotic, seductive and very versatile. The Shangri-La collection creates a cohesion and complementarity from the decorations and non-linear shapes so typical of stoneware. Unpredictability creates harmony, and spontaneity creates a very relaxed elegance.

CHEF’S TABLE

Sally Abé

Showcasing the best of British produce, the Consultant Chef at Conrad London St James, shares her favourite food memories.

When did you first fall in love with cooking?

As part of my Hospitality Business Management degree at Sheffield Hallam University, at the age of 20 I did a year-long placement at The Savoy in London and then never left! It took only six months for me to fall in love with the kitchen.

What’s your favourite hotel restaurant?

Hélène Darroze at The Connaught because it’s such a grand, beautiful hotel - they recently refurbished the dining room and the food is exquisite. She’s also one of only two women in the UK to hold three Michelin stars.

Which chefs have inspired you?

There are two chefs who have had an impact on my life and my kitchen: Brett Graham who I worked with for over five years at The Ledbury, where I mastered the art of cooking and experienced how a Michelin-starred restaurant comes together. He also gave me my first Head Chef role at The Harwood Arms. And Phil Howard, who I worked with as part of the opening team at Elystan Street, which was amazing experience for me.

Tell us about your most memorable meal. It was at Alinea in Chicago. It was so far from anything that I’ve experienced before and since. It blew me away – it’s so much more than just a dining experience, and there are surprises at

every turn. It’s known for its modernist cuisine – the helium apple balloon was pretty special – but the team also challenged our perceptions of what modernist cuisine means, particularly when we were served blinis and caviar by the chefs in the kitchen, with a bottle of vodka on the table.

Which new restaurant are you eager to try out?

Mountain in Soho. I’ve followed the Super8 restaurants for a long time, Brat is one of my favourite places to eat and I love how they understand flavours. All their food is delicious!

How often do you dine out? Probably three times a week.

Are you an easygoing or a demanding restaurant customer?

I’m definitely an easy-going restaurant customer; what I look for is a balanced menu and a varied wine list, and I’m happy! I don’t like small portions or rude staff.

What’s your favourite dish, and who cooks it? The mussels flatbread at Maison Francois in St James, London, operated by Francois O’Neill and Matthew Ryle.

And something to drink with that? A glass of 2011 Château-Chalon.

Which city is food heaven for you?

Bangkok – you can eat the best food in the world there for pennies, and the flavours are out of this world.

It’s Sunday evening at home: who’s cooking and what’s on the menu?? Singapore noodles and I’m cooking them. They’re easy and tasty.

What’s your go-to cooking soundtrack? Drum and base.

Where do you get the creative inspiration for your dishes?

From the seasons, eating out and old cookbooks.

Who is your favourite person to cook for? My mum, because she deserves a night off!

Which cookbooks can we find on your shelf? Margaret Costa, Florence White and Jane Grigson.

Restaurant dining or room service? Restaurant dining.

Sweet or savoury? Savoury.

Healthy dishes or full-fat indulgence? Indulgence.

A Sense of Place

As Jean Imbert celebrates his second anniversary at Hôtel Plaza Athénée, he reflects on the power of storytelling through food and why everyday achievements bring him the most joy.

Life is good for Jean Imbert. Two years on from his appointment at Paris’ Hôtel Plaza Athénée and the celebrated chef is exactly where he wants to be, in the kitchens of one of the French capital’s grandest palace hotels, not to mention overseeing Cheval Blanc St Barth, The Brando, the legendary Venice Simplon-Orient-Express, and now another French grande dame, Hôtel Martinez, where he is yet to unveil his transformation of Cannes’ fêted La Palme d’Or.

“It’s been nice,” he says of the last two years, laughing at what he surely knows is an understatement. “If you had asked me back then, what I would like to be doing now, I would say this, so I’m happy!” When it was announced that Imbert was joining the hotel, taking the reins from Alain Ducasse after 21 years, it was the gastronomic news of the year in France, and the start of a new era at the iconic property. But Imbert has taken it all in his stride.

“Of course there is pressure, but you know there is a way to feel the pressure. It could kill

you or could make you better. I have strong roots with my family, my friends, my team, who have been working with me for a very long time, and all this keeps me down to earth. And like my Executive Chef Jocelyn Herland says, ‘we aren’t saving lives, it’s just cooking’. So yes, the pressure is huge, but I love it.”

The inspiration for the hotel’s two restaurants, the historic Le Relais and the gastronomic Jean Imbert au Plaza Athénée (previously named after Ducasse), comes from what Imbert aims to create at all of his restaurants: a true sense of place. “For me, Le Relais is timeless. It’s not à la mode and some recipes are very old but for me, they are very modern. I think that Le Relais is close to the restaurant that I had before with my grandmother. She passed away so I want to keep this story alive.”

At Jean Imbert au Plaza Athénée, which gained a Michelin star just nine weeks after opening, the chef serves up a thoroughly French fine dining experience that pays homage to the country’s world famous cuisine. “When you arrive here in the centre of Paris, on Avenue Montaigne,

Words: Nicola Leigh Stewart • Portrait Photography: © Boby Allin

you want to feel this. For me, if I arrive in Japan, I want to eat some sushi. If I arrive in Rome, I want to eat some pasta. So, it’s very important to feel this sense of history. If you say French food – and it’s the same with Japanese, Chinese, Italian – there aren’t one-hundred stories. French food is one story, of Escoffier, Antonin Carême, Jules Gouffé. They are key to French cuisine and the DNA of what we are. This is why I am so inspired by them,” says Imbert. “A lot of chefs want to create their own idea of everything. Me, I just want to be un passeur, to pass on French history with my team and my style.” As such, diners can expect a revival of historic dishes such as lobster à l’Américaine and Seabass Dugléré, followed by pastry chef Angelo Muso’s pièce de resistance The Great Dessert, a collection of four carefully executed sweet treats, including Escoffier’s Peach Melba, which although designed for sharing, still feels like the height of opulent French fine dining.

Creating this sense of place is applied to more than just the menus at Hôtel Plaza Athénée; it’s how Imbert defines his entire culinary style. “It has to be authentic to the place,” he says. “There are some chefs who find a concept and do the same concept in every restaurant all over the world. And then there are other chefs, like Alain Ducasse, who have restaurants all over the world and each is different. I think I’m more linked to that. And because I am still a child, and I love people telling me stories, I also love telling stories to other people. When I am at The Brando in French Polynesia, I love telling the story of Marlon Brando. If I tell that story at the Plaza, then of course it makes no sense.”

Imbert will also take his storytelling to Hôtel Martinez, and whilst his plans for the iconic two Michelin-starred La

Palme d’Or hadn’t been revealed at the time of the interview, he doesn’t think it’s much of a secret about what clients can expect there. “Each place has its own DNA and for me, the DNA is linked to the location. The Martinez is in the middle of the Riviera, where you can look out across the Mediterranean Sea. Look at its history and where it is, and you will have my concepts for the menu”.

Back at Hôtel Plaza Athénée, the cuisine might be rooted in the classic dishes of great chefs who came before him, but the experience is thoroughly Imbert. “There is always a personal touch,” he explains. “There are many ways to do langoustine à la Parisienne. In the way that I do it, I love to push myself to find the details that make the difference, even in the tableware, the menu design, or the presentation of a dish.” Although it was a collaborative effort with Hôtel Plaza Athénée and Dorchester Collection, Imbert has been involved in every aspect of the restaurant’s redesign. The futuristic curved silver and white banquettes of Ducasse’s reign are now replaced with traditional white clothed tables and a long marble dining table that sits centre stage – Imbert’s idea –topped with huge vases, candelabras and silver platters of artichokes. A communal dining table is a surprising choice in a gastronomic restaurant – “when I said I wanted to do a big table the response was ‘you’re crazy!’” he quips – but when laid out for a banquet, which of course it is at Hôtel Plaza Athénée, it feels appropriately grand in the gilded setting.

When we sit down to talk, it’s not only five days to Imbert’s two-year Hôtel Plaza Athénée anniversary, but it’s also the first night of the hotel’s Cinema Nights. It’s another idea thought up by Imbert, which makes the most of the hotel’s central courtyard in the summer months

“I love to push myself to find the details that make the difference, even in the tableware, the menu design or the presentation of a dish.”

by turning it into an al fresco cinema. It also gives Imbert a chance to have some fun and play around designing a themed menu for each film. “When I bring these ideas to the hotel, they think I’m totally crazy. And then when we do it, they are very happy,” he smiles. The film kicking off this summer’s event is Back To The Future, a sci-fi classic, although maybe more of a challenge menu-wise. But Imbert has clearly done his homework, citing the food seen on screen to the precise minute when he runs through the inspiration for the evening menu; the burnt toast popping up and down in Doc’s toaster in the opening scene has been transformed into a more luxurious ‘burnt toast’ with sea bass tartare. At last year’s screening of Jaws, servings of raw fish in red soup were timed with shark attacks, and at this year’s showing of Dr No, guests dined on a ‘spider’ during the tarantula scene, washed down with vodka martinis, naturally. “The Plaza Athénée is not just a restaurant, it’s a world for me,” states Imbert. “It’s a chance to be creative.”

It’s these events, which don’t come with Michelin stars, that Imbert says are a large part of what he wants to achieve at the hotel. “It’s about everyday achievements,” he explains, along with continuing to work with an “amazing team”. “I opened the gastronomic restaurant with 28 people and today, there are the same 28 people. I think this shows something, it is key for me. If you ask where I want to be in three years time, then it’s not a question of prizes or prestige, what’s most important is the team – that we are all together and we love the job we’re doing. It’s very important for me that we are happy in our job, as this is what makes customers happy too.”

As for what he wants to achieve outside of Hôtel Plaza Athénée, with so many achievements and accolades already under his belt, Imbert continues to be laidback. “I love that life chooses for me. It always surprises me and I love the idea that I don’t know what’s next. Of course I work hard and there are sacrifices, but I want life to continue to surprise me.”

Imbert’s gastronomic restaurant serves up a thoroughly French finedining experience

The Dynamic Duo

The masterminds behind Hertog Jan Group – Gert De Mangeleer and Joachim Boudens – revive their flagship restaurant in an Antwerp hotel and further expand their culinary empire with innovative concepts.

He is my best friend, still today. If one day he says he’s done, then I am done too,” explains Gert De Mangeleer of his relationship with business partner Joachim Boudens, as we take a seat overlooking the impressive kitchen set-up at Hertog Jan. The duo met in 1999 at Zeebrugge’s ‘t Molentje, and, three years later, moved on to what was then Brasserie Hertog Jan in SintMichielsgestel, a suburb of Bruges. “There was an immediate click on both a personal and professional level, so we decided to continue working together,” adds Boudens. “We think and feel the same way about most things.”

The duo’s complementary skills – De Mangeleer being the creative in the kitchen and Boudens dealing with the front of house and group level organisation – make for a solid partnership that is the envy of the industry, however their journey hasn’t been easy. As a matter of fact, none of their decisions over the years have been straightforward. “After taking over the

business in 2005, for the first few months we served pizza, waffles and spaghetti. We were quickly running out of money, so we started to change the menu, step by step, to become more sophisticated,” recounts De Mangeleer of the beginnings of their culinary adventure. And more sophisticated they became, culminating in being awarded a third Michelin star in 2011. The accolades didn’t stop there; Boudens won recognition as Belgium’s best sommelier in the same year, and in 2014, De Mangeleer was voted European Chef of the Year. That same year, they also relocated Hertog Jan to a farm in Zedelgem, a move that brought them closer to the natural environment and products used in the kitchen.

Success on the national and international stage also brought its fair share of pressure, however. Chinese and Japanese TV programmes were coming to film at the restaurant whilst the team were doing 120-140 covers every day. “At one point, I just felt I was at the end. It made no sense to keep going like that. I really thought I would never cook again,” explains the chef.

Words: Heleri Rande • Portrait Photography: © Tim Tronckoe

In 2018, De Mangeleer and Boudens announced the closure of Hertog Jan, a bold move that shocked many in an industry where quitting at the peak rarely happens. But, as it turns out, it was not quitting, far from it; the duo made a strategic move to enable them to develop new ideas, and of course dedicate time to family and friends, which both admit had been a challenge in previous years.

They went on to create Hertog Jan Restaurant Group, that now has four brands under its umbrella – Hertog Jan at Botanic in Antwerp, Bar Bulot in Bruges and Antwerp, Less Eatery in Bruges and Babu in Ghent. “I wanted a flagship for the restaurant group. After three or four years not cooking, I was missing it enormously. The kitchen is my playground and I wanted to be a chef again,” explains De Mangeleer, referencing the re-opening of Hertog Jan, albeit in a new location and with a drastically reduced cover count – seven tables to be exact.

Located in the dreamy Botanic Sanctuary Antwerp, a newly-opened Leading Hotels of the World property with 108 guestrooms, Hertog Jan has been reimagined for the bustling seaport city of Antwerp. A former monastery and hospital dating back to 1238, the complex took five years to complete and is now home to a state-of-the-art spa and five restaurants, of which Hertog Jan, Het Gebaar and Fine Fleur carry four Michelin Stars between them. Furthermore, the group’s second Bar Bulot outpost can also be found here, as well as 1238 Restaurant and Henry’s Bar.

One never needs to leave Botanic Sanctuary to enjoy multiple culinary delights during a single stay, a concept more common in the Middle East than mainland Europe. That, however, seems to please the team.“We run Hertog Jan as we

used to. What is an enormous added value is the synergy that arises between the various restaurants and the hotel. Some people make a reservation in the restaurant and then also book a room to stay, and vice versa,” explains Boudens. “It has advantages both for the guest and the operator. There are often hotel guests who dine in a different restaurant every night, and this is unique for Belgium.”

Reducing the number of covers is not the only major change at Hertog Jan. The chef’s fondness for Japanese culture and its culinary prowess has also had a major influence on the concept.

“In Antwerp, with a brand-new location, we had the opportunity to write a new story. This

is me now, my soul is in the dishes. Here I feel more connected to the Japanese mindset,” describes De Mangeleer. The decision was taken to open for just ten days per month and close completely between July and September, giving time to focus on the other restaurants and experiment creatively. “We have kept what was good and thrown the rest overboard – we both feel that we have matured. As a result, the kitchen and service are better than before,” adds Boudens. The critics clearly agree; Hertog Jan received two Michelin stars only seven months after opening.

The dining experience is nothing short of delightful, the beautifully designed space by Benoit Viaene lending the perfect backdrop to the calm yet exciting gastronomic journey with a surprise menu, an omakase-style approach. Some courses are brand new, others have stood the test of time and will delight both returning guests and newcomers. The “all-time classic” – crémeux of polder potato with coffee, vanilla and shaved mimolette – has been on the menu since 2005. “I want to create a balance between what nature gives us, some signatures from the past twenty years and my daily feeling,” notes De Mangeleer.

With the Japanese touch firmly at heart, the chef worked with Viaene to design and create a one-of-a-kind kitchen table experience in a dome overlooking the pass, where his team is busy at work. It is hidden from view upon entry, with guests guided inside to sample one of the courses. This dish in particular is a nod to De Mangeleer’s roots and comprises Egg Deluxe with black truffle; served on traditional crockery – the type you might find in your Grandmother’s home – it comes with a hearty dose of nostalgia.

“In Antwerp, with a brand-new location, we had the opportunity to write a new story. This is me now, my soul is in the dishes.”

GERT DE MANGELEER

Taking an omakase-style approach, the menu at Hertog Jan features brand new dishes and well-loved classics

With a restaurant group to run and dishes create, the farm in Zedelgem remains the beating heart of the business. Acting as the headquarters for the group, the 19th century barn was renovated as a kitchen when the duo purchased the property in 2010. “When we moved Hertog Jan to the farm in 2014, we wanted to have a restaurant that runs from the barn into the fields. The idea was that our guests would look to the fields and eat what they see,” states De Mangeleer about the experience. A second kitchen was later added to support the opening of the Bar Bulot concept, leaving the barn to function as a preparation kitchen for all venues in the group.

Going from a standalone fine-dining restaurant at the highest level to an umbrella structure has required the duo to adapt, putting in place processes of operation, sticking to weekly meetings and completely professionalising the business. “In recent years we have invested enormously in the organisational structure

behind our various restaurants. Our job is cooking and receiving guests, and the growth we have encountered has forced us to evolve. A standalone restaurant simply does not have the resources to handle all this in a thorough and professional manner,” explains Boudens. This approach also allows the two of them to travel and gather new ideas to help grow the group and motivate their team. “Japan for me is such an inspiration, from the way craftspeople approach their products to the way chefs approach their guests,” reflects De Mangeleer. “It’s with such philosophy and respect.” It is therefore not surprising that the feeling one gets at Hertog Jan at Botanic is that of peace and calm, fitting beautifully in its surroundings and letting the dishes tell the story. “Here I feel more connected to the Japanese mindset and approach. I was cooking for 20 years in Bruges and the fact that I could actually reinvent myself and start again – it’s one of the most beautiful highlights of my career.”

Interiors at Hertog Jan are pared back, with simple table settings and elegant glassware from Zwiesel Glas

© Pieter Dhoop

Emma Banks Vice President, F&B Strategy and Development, EMEA Hilton

As Vice President of Food & Beverage Strategy and Development for Europe, the Middle East and Africa at Hilton, Emma Banks is responsible for overseeing the success of more than 800 venues across 250 hotels. Her extensive hospitality experience includes everything from frontof-house positions to a stint as Managing Director of Jumeirah Restaurant Group, the dedicated restaurant division of the UAEbased Jumeirah Group.

The Halo Effect

As Hilton continues to strengthen its culinary offering, the group’s Vice President of F&B Strategy and Development Emma Banks discusses eco-conscious consumerism, celebrating talent and culinary equity.

Words: Eleanor Howard • Photography: Courtesy of Hilton

Hotel F&B has evolved significantly in recent years, with dynamic restaurants and bars often regarded as key to the success of a property. So when Emma Banks was brought onboard as Hilton’s Vice President of Food & Beverage Strategy and Development for EMEA in 2019 – the company’s centenary year –she was given a clear brief: to devise a blueprint on how to take the group’s F&B offering forward for the next hundred years.

THE VISION

So what is her vision? “I think the biggest challenge facing the hotel F&B sector can sometimes be ourselves, and the belief that restaurants and bars are just another amenity, a cost to be managed or a necessary service viewed merely as part of a stay rather than a reason to stay,” explains Banks, highlighting the often missed opporunity to attract a new audience. As such, their F&B philosophy takes into account both the guest experience and commercial viability. “We believe that food and drink is the halo effect that helps to differentiate our brand, drive our overall performance and set our hotels apart. With ruthless attention to detail, we want to create relevant, cutting-edge fun food and drink that delights our customers and maximises our profits. We want our guests to choose our hotels because of our venues; for

our signature restaurants and destination bars to attract residents from the local community, not just rely on capturing hotel guests.”

It’s quite a mission, and one that is powered by five guiding principles: finding the right people with a retail mindset; creating a sense of place to entrench community connection; being true to the plate to ensure best-in-class product; powering performance through ruthless attention to detail; and committing to the purpose. These goals are supported by three key pillars: ensuring they have a commercial base of products and services – from marketing playbooks to working practices – that feed brands and profits; rediscovering their F&B culture; and reigniting their mojo.

FLAVOUR & FLAIR

One initiative that addresses a number of these objectives is Hilton EMEA’s annual talent competition, Flavour & Flair, wherein employees from mixology, pastry and culinary departments across the region compete head to head.

“F&B tends to be the lion’s share of headcount in a hotel because it’s resource-hungry, which makes it one of the most dynamic and challenging areas of the team to operate,” notes Banks. “We know that talent attracts talent, so we must celebrate our people. We aim to create a culture of aspiration and innovation, which is really important in this industry. As our CEO

Christopher Nassetta says, we’re in the business of people serving people.”

Where Flavour & Flair focuses on celebrating employees, Banks also spearheaded the awardwinning Waitographer scheme that saw Hilton enlist renowned photographer Roger Moukarzez to train UAE front-of-house team members in smartphone skills to capture tableside snapshots. “We believe Waitographer is solving a real pain point. Typically, one person at the table has to take the picture instead of being in it and no one’s ever happy with it,” explains Banks. “If we can train our employees to create great content for our guests, not only do we give them the opportunity to capture that happy moment, they are potentially going to share it on their own social media platform, which helps to extend our reach and encourage bookings.”

TRAVEL WITH PURPOSE

If there’s one area that Banks and her team are prioritising, it’s making sure all F&B operations fall in line with Hilton’s ESG strategy, Travel With Purpose. “Thanks to the rise of eco-conscious consumerism, we’re seeing more people voting with their feet, leaning towards companies that operate with more fact-based accountability, transparency and integrity,” states Banks. “As an industry, we have to become solutions-focused and climate-smart in our approach.”

For Hilton, these solutions range from vertical farming and composting to supporting food banks, though where they’re making real moves in the UAE is through local sourcing in order to reduce the carbon emissions associated with transport, in turn supporting the communities in which they operate. “I’m very fortunate to work with an agtech company Fresh On Table, through whom we can secure hundreds of lines from local farmers at agreed contracted rates, providing full transparency of the supply chain process,” she explains. “In the UAE, this year we will have purchased in excess of 750 tonnes of local produce compared with practically zero two years ago.”

Another key element of the strategy is reducing food waste. In addition to recording all waste on Hilton’s own corporate responsibility measurement platform LightStay – a group standard with which all hotels must comply across the portfolio – the operator recently partnered with the United Nations Environment Programme West Asia and Winnow AI technology to run a Green Ramadan campaign in three hotels across the Middle East. Over 30 days, the participating hotels reduced food waste by 61% by focusing on composting, local sourcing, sustainable gastronomy and food donations, as well as introducing carbon emission labelling across its buffet stations to encourage diners to make climate-conscious food choices.

A CULTURE OF CULINARY EQUITY

So, what’s next on the agenda? “When we came out of the pandemic, everybody was talking about the challenge of recruiting people in hospitality, particularly in culinary,” Banks reflects. “It was already a challenge to recruit talent, especially great culinary talent. So to me, it was obvious that we have to attract more women.”

To do so, they first had to understand the perceived progression barriers to senior culinary leadership roles and how inclusive the Hilton culture truly is from those on the ground. “Towards the end of 2022, we engaged specialist consultant Inclusion In to anonymously survey 1,000 of Hilton’s women chefs across EMEA, in addition to conducting one-on-one interviews and focus groups. We were absolutely staggered to receive over 800 responses to the survey. Such a great response shows that people feel very strongly about this,” she says, noting that the findings are now being used by the F&B team to craft a new charter.

“In line with our diversity and inclusion goals, we created Hilton Chefs Inclusion Programme to support an equitable culture across our kitchens,” she explains. “Our mission is a powerful one: to create a culture of culinary equity by reshaping the kitchen infrastructure from its code to its conduct, resulting not only in Hilton parity, but a seismic industry shift.”

Noxe W Hotel

BARCELONA

Words: Eleanor Howard

Photography: Courtesy of Blacksheep

Looking to shake up the Catalonian capital’s social scene, W Barcelona has reimagined its 26th-floor sky bar as Noxe, a multivenue destination that combines a Japanese restaurant, cocktail bar and nightclub.

With interiors by London-based creative design studio Blacksheep, the venue is named to convey the phases of the moon at night, signalling the experience to be had from sunset till dawn. “It was important to conceptualise how the space flexes through the evening, ensuring that the design language is fluid whilst creating a considered guest journey that plays into the activation of different spaces,” explains Toni Black, Partner at Blacksheep.

IN A BITE

Operator: Marriott International

Interior & Graphic Design: Blacksheep

Executive Chef: Azuma Song

Head Mixologist: Ernesto Carneiro

Tableware: Pordamsa

www.marriott.com

Inspired by mare medi terra – the Latin origins of Mediterranean – the design scheme centres around the contrast between Barcelona’s cityscape and its surroundings. “The palette is inspired by deep-sea tones and the mountains’ igneous textures,” reveals Black, adding that the concept extends to the tableware too, created by Pordamsa. “The punchy tones and vibrant

colours are evocative of the undersea fantastical forms of flora and fauna.”

On arrival, guests are guided through an illuminated tunnel that leads to an open-plan space where interiors express the rhythms of the waves, capturing the boundless energy of the city. “We activated the dining space with a fluid coral mesh that beautifully sculpts the ceiling, captivating guests and inviting them to explore different areas within the venue,” she continues, explaining that the open kitchen and curvaceous seating provides further opportunity for interaction. “The storytelling of the seascape and the immersive design experience we created plays into the theatre and drama of the Japanese gastronomy on offer,” adds Black.

The kitchen is helmed by Executive Chef Azuma Song, and offers an intimate approach to traditional Japanese cuisine utilising local ingredients. Menu highlights include Galician beef tenderloin tataki with yuzu marinated daikon turnip, shichimi togarashi served with ponzu sauce, and panko-breaded lobster tail.

Lost Palm

The Manchester LEXINGTON

Words: Cara Rogers

Photography: © Matt Kisiday

IN A BITE

Owner: New Circle Investments

Architecture: EOP Architects

Interior Design: Jenny Bukovec Design

Menu Design: Islyn Studio

Executive Chefs: Karl and Paula Lowe

F&B Manager: Garrett Coats

Head Bartender: Seth Bol

Head Sommelier: Michael Florence

Cutlery: Rosenthal and Sambonet

Glassware: Steelite International www.themanchesterky.com

Located in the bourbon capital of the world – and on the site of Lexington’s first registered bourbon producer, established in 1865 – The Manchester has opened its doors with a food and beverage experience rooted in the spirited history of its surroundings.

Helmed by husband-and-wife duo Chefs Karl and Paula Lowe, the F&B offer includes 140-seat feature restaurant Granddam, a lobby bar, and an on-site bourbon and rye shop, as well as rooftop cocktail bar Lost Palm.

Bourbon isn’t the only influence on the hotel; with Lexington home to more than 450 horse farms, equestrian culture is referenced throughout the interiors, as Lost Palm celebrates the nostalgic spirit of 1960s South Florida horse racing culture.

Out on the terrace, the tropical oasis features private cabanas and serves tiki-style cocktails, while the lounge is an Art Deco-inspired hideaway. “The approach for the rooftop was to create a transportive experience, something intentionally quite different from the lower

level food and beverage offerings,” says Jenny Bukovec, who led the bar’s interior design. “To maintain a localised approach that honours the equestrian spirit of Lexington, we developed a concept that draws cues from equine sister cities in South Florida. The space is draped in Palm Beach pink plaster, Murano glass palm tree pendants, recycled seashell pavers and sisal-panelised ceiling millwork that represents the lanes of a racetrack.”

Lost Palm’s beverage programme sees a range of on-theme cocktails reimagined, including Flamingo Sketches – which brings together herbal rhum martinique, hibiscus aromatics and lively citrus – and Buy The Race, a fusion of tropical fruit, citrus, cachaca, giffard banana and spicy honey simple syrup.

Culinary offerings meanwhile highlight sharing plates that meld the tropics with southern comfort cooking, with dishes that range from a seafood tower, to jerk chicken lollipops, to taco al pastor with alligator and charred pineapple.

Credit: Chiara Rigato

Poldina lights up even the most unexpected places Discover the original cordless lamp by Zafferano on poldina.com

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Cordless lamp: Poldina

Wine glasses: Esperienze

Tumblers: Provenzale, Bilia

Row on 45 Grosvenor House

DUBAI

Words: Eleanor Howard

Photography: © Natelee Cocks

Iwant this place to feel like I’m inviting people over to my luxury penthouse apartment in London and cooking for them,” Jason Atherton is quoted as saying, when outlining the brief for Row on 45, his new 22-cover fine-dining restaurant within Grosvenor House, A Luxury Collection Hotel in Dubai. With interiors by LW Design, the venue’s name is an acronym for ‘Refinement of Work’, referencing the concept’s development process, as well as its location on the hotel’s 45th floor.

Inspired by Atherton’s appreciation of fine ingredients, the 17-course dining experience unfolds over three acts, each taking place within a different enclave of the restaurant.

IN A BITE

Operator: Marriott International

Interior Design: LW Design

Chef Patron: Jason Atherton

Executive Chef: Daniel Birk

Restaurant Manager: Florent Vivier

Head Sommelier: Lorenzo Abussi www.marriott.com

The culinary journey begins in the Champagne Lounge, where introductory courses are served with an aperitif, before moving into the theatrestyle dining room, where a live stage awaits, showcasing Atherton’s culinary artistry in a state-of-the-art show kitchen. The experience draws to a close in the Chef’s Library, where the final desserts are presented.

The menu features delicacies such as Saroma Wagyu A5, Gambero Rosso and Bluefin Otoro, all made using the finest ingredients to produce unexpected flavour combinations. The interiors are also designed as a multi-sensory journey taking in visual, olfactory and tactile stimuli.

“The experience begins with the smell of oak wood as the elevator doors open to level 45, to the flavours served during the meal through to the touch of every surface along the dining journey,” explains Pooja Shah Mulani, Partner and Design Director at LW Design.

An eclectic mix of colours and textures work together to establish a residential atmosphere; for example, dark timber panelling and leather wing chairs are offset by fur-like wallcoverings and loose handtufted rugs. Mulani concludes: “To add whimsical personality to the space, classical paintings have been reimagined as satirical artworks, while books and accessories have been carefully curated from around the world to further enhance the narrative of a welltravelled homeowner.”

Savoy Grill The Savoy

Words: Eleanor Howard

Photography: Courtesy of The Savoy

Following a two-month refurbishment, Savoy Grill by Gordon Ramsay has reopened its doors, revealing a Gatsbystyle makeover by South London-based interior design firm Afroditi.

Embracing its heritage, signature touches such as Churchill’s favourite clock and bespoke Swarovski chandeliers have been retained, while red lacquered walls and dark upholstery have been swapped out in favour of a softer scheme comprising blush silk-lined walls along with glass and metallic accents synonymous with 1920s Hollywood Regency style.

IN A BITE

Operator: Gordon Ramsay Restaurants

Interior Design: Afroditi

Executive Chef: Michael Turner

Restaurant Director: Thierry Tomasin

Head Sommelier: Emanuel Pesqueira

Tableware: Goodfellow & Goodfellow, William Edwards www.thesavoylondon.com

The revamp also marks the introduction of a scalloped pewter bar and Wine Experience room. Nestled within the main dining room, the intimate golden cellar-turned-private-diningroom is surrounded by walnut cabinets stacked from floor to ceiling with fine and rare vintage wines. Bottles include verticals of Château Lafite Rothschild dating from 1981, muscat from the 1961 and 1962 vintages and Madeira dating back to 1705.

Suspended from the mirrored ceiling, an Art Deco chandelier casts a sultry glow over an oval dining table and crimson velvet scalloped chairs, where guests are invited to embark on a journey into the world of wine, guided by expert sommeliers. Led by Gordon Ramsay Restaurants’ Head of Wine Emanuel Pesqueira, the Grill team works closely with guests to create bespoke food and wine menus that perfectly complement one another. A sommelier will also be on hand to talk guests through the history of the chosen wines, offering tasting notes and insight into why they have been paired with the dishes.

“In here, there are no limits: you tell us what you want to eat, and you tell us what wine you want, and my mission is to find it for you,” explains Pesqueira, who will source the wine himself with The Savoy authenticating it.

“This is my room of dreams. We offer worldclass service and the wow factor; you will leave wondering how it was even possible. For oenophiles and simply anyone who wants a beautiful, one-off experience.”

SCAN THE QR CODE AND ENJOY A FULLY IMMERSIVE MULITMEDIA EXPERIENCE

Watch a video of Ollie Dabbous from Hide Restaurant as he assembles this elegant dish, just one of many featured in the NEW Portfolio 6. Interact with symbols within the video that when tapped will download a range brochure; take you to our website; arrange a showroom appointment; even call or email the sales team.

To order your copy of Portfolio 6, Call: +44 (0) 844 334 5232; Email: sales@goof.co.uk or visit www.goodf.co.uk

Les Ambassadeurs by Christophe Cussac Hotel Metropole

MONTE CARLO

A 19th century Monégasque palace revives its fine-dining restaurant with Joël Robuchon’s protégé at the helm.

With one of the highest concentrations of Michelinstarred restaurants in the world, Monaco has become a renowned gastronomic destination, home to some of the finest culinary talent. One such talent is twoMichelin-starred chef Christophe Cussac, who has spent the past 20 years overseeing the F&B programme at the iconic Monte Carlo establishment, Hotel Metropole.

When the Belle Époque property first introduced Les Ambassadeurs back in the 1920s, it became emblematic of French gastronomy, attracting the likes of aristocrats and diplomats from around the world. Now, the hotel has relaunched the venue, drawing on its storied past to reinstate its cult status with the help of Cussac’s cuisine.

While the Paris-born chef has built up a loyal customerbase of both Monégasques and tourists with his Metropole cuisine, he’s arguably best known for training under the watchful eye of the late Joël Robuchon. In fact, Cussac spent the majority of his culinary career working alongside the ‘Chef of the Century’ in the kitchens of Hotel Nikko and Jamin, followed by stints at his family’s hotel Abaye Saint-Michel and La Réserve de Beaulieu – both receiving two Michelin stars under his tenure – before reuniting with Robuchon at Hotel Metropole in 2004 as Executive Chef,

Words: Eleanor Howard • Photography: © Studio Phenix

Cussac’s menu showcases the best of the Mediterranean whilst adhering to his rule of three flavours per dish

overseeing the fare at Michelin-starred Japanese restaurant Yoshi, rooftop pool restaurant Odyssey by Karl Lagerfeld and Les Ambassadeurs. Robuchon’s legacy lives on through Cussac, who is now stepping into the spotlight to put his name above the door at the hotel’s revamped flagship restaurant.

“Since my first meeting with Joël Robuchon he guided me in life and inspired me – he used to call me ‘my little one’,” Cussac reveals affectionately. “Nothing escaped Robuchon, he had excellent attention to detail. For example, to complete my training, he sent me to pastry making and then to cooking, whereas in general chefs in the top kitchens do not train in pastry making. He told me that it would be useful later on and he was right, of course. It’s an honour to follow in the footsteps of my mentor.”

The 360-degree sensory experience begins with the art de la table, which is the vision of Cussac in collaboration with Célia Jourdheuil and Aurélie Lapierre, founder and partner of Paris-based table scenographer Studio Cé. Tablecloths are adorned with bouquets of burnt orange flowers and rust-coloured tapered candles that complement the ochre-hued seating. For Cussac, the highlight is the presentation plates designed by Jeremy Maxwell Wintrebert. “His freehand technique, using no moulds or tools, gravitational or centrifugal force and a skilful oven firing, gives rise to generous, sensual creations,” states Cussac.

In developing those sensual creations, the menu at Les Ambassadeurs is divided into three sections: à la carte; La Dégustation comprising seven curated dishes; and Les Fines Bouchées encompassing 13

dishes, from which guests can create their own tasting menu according to their likes and appetite. All showcase the very best of the Mediterranean, whilst staying true to his signature culinary ethos. “Over time, I have learned to simplify – to focus on the products, without overcomplicating them,” he explains. “My golden rule is three flavours per dish to highlight the essential ingredients.” The dining experience begins with pissaladière, a Nicoise specialty of flatbread topped with onion, olives and anchovies, which is accompanied by wafer-thin crackers. Next up is a refreshing amuse-bouche of skinless tomatoes and sardines, followed by a visit from the Made in Metropole trolley. A panifile’s dream, the custom mahogany cart is a cornucopia of baked goods, spanning everything from crisp baguettes to soft pesto focaccia or even squid ink-laced rolls, all of which are handcrafted daily by the hotel’s six talented bakers. Both the à la carte and La Dégustation menus feature clear references to the shores of the Mediterranean. For example, the Petits Farcis (vegetables stuffed with pork shank) is a nod to Nice in the South of France; the Seafood Arroz de Calasparra, served with saffron and soubressade, offers a taste of Spain; and the deconstructed lobster lasagna with tarragon, spinach and spianata, is an homage to Italy. But it’s the sea bream tartare and caviar cannelloni – one of Cussac’s favourites – that’s already the star of the show, despite the restaurant having only been open a matter of days at the time of Supper’s visit. Other highlights include langoustine with tempura-style French beans and a blood-orange hollandaise sauce; Cussac’s signature raw sardine marinated in olive oil and lemon from

Menton topped with a tangy foam; and purée de pomme de terre, which has been included on the menu as an homage to Robuchon. The grand finale is signalled by the arrival of the dessert trolley, laden with 15 sweet treats created by Pastry Chef Patrick Mesiano and his team. Diners can choose from three tiers of seasonal fruits, chocolate mousse and a rum baba, as well as a selection of delicate tarts.

For the interiors, the hotel called upon longtime collaborator Jacques Garcia, who will also be giving the guestrooms a refresh later this year. Two years in the making, the revamp involved completely rebuilding the kitchen and breathing new life into the stately dining room and terrace. Though Garcia naturally took the lead, Cussac worked closely with him to ensure a cohesion between the food and interiors. “His signature style accompanies the spirit of the new menu with bright tones: bronze, ivory, radiant yellow, gold, for a warm and Mediterranean spirit, creating a fresh and welcoming environment,” explains Cussac.

The open-plan yet intimate dining room spills out onto a terrace, which overlooks one of the most famous hairpin bends of the Formula 1 racetrack and the principality beyond. In the far corner, the open kitchen offers diners the opportunity to witness Cussac and his brigade’s calmly choreographed performance of fine dining – with high stools at the Chef’s Counter for ardent fans – as well as a glimpse into the hotel’s redesigned kitchens.

Functional, well-lit and spacious, these “kitchens of tomorrow” are the result of a long design work that started even before Robuchon’s death in 2018, however the pandemic delayed construction considerably. Spanning 600m2, the new kitchens are spread across two levels, with production and assembly situated upstairs and laboratories in the basement. And while the vast majority of the cooking areas are brand new with state-of-the art equipment, the hotel retained the original kitchen tiles chosen by Robuchon, giving a nod to the restaurant’s past while embracing the dawn of Cussac’s new era.

Owner: Hotel Metropole Monte Carlo

Interior Design: Jacques Garcia

Executive Chef: Christophe Cussac

Pastry Chef: Patrick Mesiano

F&B Manager: Marco Tognon

Head Sommelier: Frederic Woelffle

www.metropole.com

IN A BITE

To you and to us.

Dear gastronome, we share your passion for perfection in every detail of your business. With Mytico we’ve dedicated ourselves to the same pursuit, ensuring that each aspect – from design to functionality – is crafted with utmost care. Let Mytico be the difference that leaves a lasting impression on both you and your business.

Gallada The Peninsula

ISTANBUL

Occupying a prime waterfront spot, Gallada is enlivening Istanbul’s dining scene with innovative Turk-Asian cuisine, Silk Road-inspired cocktails and a design concept that references bygone Ottoman gardens.

There are nights when you feel as if you’re seated at the most desirable table in town. On a sultry summer evening at Istanbul’s Galataport complex, overlooking the Bosphorus, with views of Topkapi Palace and the Old City across the blue waters, the herb-scented terrace of Gallada offers just that. As The Peninsula Istanbul’s signature gastronomic experience, the new restaurant brings together cuisines from Turkey to China, rooted in a celebration of the Eurasian trade routes of the Silk Road. At the helm is Chef Fatih Tutak, whose eponymous restaurant was awarded two Michelin stars in 2022, the inaugural year for the guide in Istanbul. The chef had only returned to his native city in 2019 having worked in awardwinning kitchens across Europe and Asia, with stints at Marina Bay Sands, Noma, Nihonryori Ryugin and The House on Sathorn in Bangkok. In many ways, Gallada – his second restaurant in Istanbul – neatly unites all these experiences in one venue. “I had travelled abroad from the age of 20, to broaden my horizons,” the Michelinstarred chef tells Supper. “I decided to work mostly in Asia, where multiculturalism plays

such a significant role. Everything I learned out there, particularly in China’s Qingdao, has impacted my cuisine. During my journeys, I became fascinated by the Silk Road, with all its tales, traditions and gastronomic heritage. Bold flavours are the protagonists. They are brought together through their intricate cultural interconnectedness with the abundant superseasonal ingredients of Turkey’s provinces, here at Gallada.”

Based around a sociable sharing concept, Gallada’s Turk-Asian menu is skillfully constructed around plates that narrate a particular story, blending carefully sourced ingredients, traditional techniques and historical practices into a feast of flavours, with consideration given to the smooth integration of these various elements. “For example, our adana kebab dumpling pays homage to the rich culinary traditions of both Turkey and China, the succulent meat layers mixing with the smoky essence of lamb fat,” describes Tutak. “The taste sensation reminds me of the lively night markets of Shanghai. Our wood-fired monkfish is another dish that marries the bold

Words: Neena Dhillon • Photography: Courtesy of The Peninsula Hotels

essence of the Silk Road and techniques of Chinese stewed delicacies, with each mouthful wrapped in an incredible black garlic paste infused with aromatic spices. In Turkey, monkfish is usually cooked as a stew, with tomato paste; for Gallada, we have elevated the dish, creating a black tomato sauce using squid ink that covers the fish. With the addition of spices, we have completely transformed the dish.”

This sharing concept is going down a treat on the elevated terrace, which enjoys a prime position in one of the sensitively restored heritage buildings that comprise The Peninsula Istanbul. Developed by Hongkong & Shanghai Hotels in partnership with Bilgili Holding and Doğuş, the property is designed throughout by one of Turkey’s most renowned female designers, Zeynep Fadıllıoğlu. Gallada, which can accommodate more than 250 diners, has been given a casual yet elevated garden treatment, with a nod to historical Ottoman schemes.

Handpainted glass panels characterise the doors and green-hued screens, the latter’s motif informed by an old woodcraft tradition called kündekari. De Gournay handpainted wallpaper hints at Chinoiserie style while hand-tufted rugs carry a bespoke design that is a contemporary interpretation of traditional Ottoman patterns. Venetian glass pendants are shaped like leaves, while liquid metal makes lift doors gleam. The design approach extends out to the terrace, planted with pomegranate trees, vertical grasses, lavender and fragrant herbs. Award-winning landscape artist Enzo Enea’s work is a unifying feature of the spaces throughout the hotel, this collection of historic buildings once serving the city as the maritime and passenger terminals of a bustling port. Indeed,

Menu highlights include tuna with tahini and yuzu sauce, and beef short-rib coated in a smoked tomato glaze and topped with yoghurt and denizli pepper

Gallada’s terrace is home to an iconic clock tower, recognisable as a landmark for almost 90 years. Today, it watches over diners as they sample dishes to the sounds of ethnic house music mixed live by top local DJs.

Such elements feed into Tutak’s multi-sensory approach: “Creative souls across art, music and entrepreneurship fuel my imagination,” notes Tutak. “My philosophy encompasses a great appreciation for the various origins of creativity. I am captivated by those who dare to think outside the box and embrace risk.” This openness to innovation can be sensed in every step of the journey at Gallada.

Starters include a mouthwatering tuna dish, the fish revealing a well-balanced tahini and yuzu sauce beneath. There’s delicately sliced artichoke paired with a modern take on Turkish tarhana, while a pretty smoked tomato dish pops with aromatic freshness, the juices inviting the diner to dip in a slice of the springy wood-fired potato pide. Chef Tutak has worked with Turkish artist Defne Samman and the workshop of Atorie Bu, among others, to design handmade plates for each course, created to draw out the colours of the food. There are some excellent wine choices from Turkey too, including a red Okuzgozu from Garova Vineyards. Signature cocktails feature an array of Silk Road-inspired ingredients, the Samarkand for example infusing bourbon with Jerusalem date, green apple and lemongrass cordial.

Chinese dumplings are given a distinct Turkish spin with fillings that include crispy beef with spicy butter and moreish umami yoghurt, which is discovered by breaking through a crispy crêpe-like dough covering. A Dalyan blue crab dumpling transports with a delicate

curry flavour while a steamed shrimp and oscietra caviar version has a pleasing warmth. Larger dishes include the lamb shashlik kebab, its melt-in-your-mouth meat given a zing by the vinegar onion treatment, and wood-fired mersin red prawns, accompanied by a Turkish version of XO sauce.

Of course, Turkey is known for its rich desserts. One of the signatures at Gallada is Tutak’s tribute to his mother. “My culinary journey has been deeply influenced by my mother’s approach to cooking, which was filled not only with skill, but warmth and love,” he recalls fondly. “Her teachings instilled in me the value of honouring ingredients and working to achieve harmonious dishes. Even today, her spirit remains the guide behind the soulful and comforting ambience I try to create for my diners.”

Irondough, presented on a flower-shaped plate, pairs caramelised banana with ginger sherbet, peanut ice cream and lime zest wrapped in a breakfast pastry dough. It successfully

evokes happy childhood memories. Other desserts pursue the routes of the ancient Silk Road, including the warm Medjool date cake topped with masala chai tea and whipped buffalo cream.

To conclude the meal, there is a final flourish of chocolate delivered in a wooden presentation box engraved with a map of Silk Road countries. Somehow, this single bar promises to recall the tapestry of heady and aromatic flavours that have been served up on the various sharing plates throughout the evening – all in a single bite. Intriguingly and playfully, it does, packing a revelatory punch to the end of the meal. With Gallada’s reputation quickly growing, the ambition is to extend the experience, with diners invited afterwards to the floor above for cocktails at the nautical-themed Topside Bar. From here, in wood-panelled, yacht-inspired surroundings, guests are invited to spill out onto an open-air deck from which the views get even better and the beats of Istanbul’s house music continue into the night.

IN A BITE

Owner: Hongkong & Shanghai Hotels

Operator: The Peninsula Hotels

Interior Design: Zeynep Fadıllıoğlu

Executive Chef: Fatih Tutak www.peninsula.com

La Nauve Hôtel & Jardin

COGNAC

The Almae Collection unveils a gastronomic riverside retreat in a region celebrated for its distilling traditions.

Cognac, a wine-growing region best-known for its namesake spirit, spans an expanse of the Charente department, home to a medieval old town and over 250 different cognac houses amid swathes of undulating vineyards. The river Charente flows through this bucolic landscape with the historic town rising from a stretch of its left bank. La Nauve Hôtel & Jardin is set on the riverbank, downstream from Cognac old town, in a peaceful area where its sprawling gardens – complete with original canal, 150-year-old sequoia tree and new swimming pool – run right down to the waterside and a private dock. The latest property in the growing Almae Collection, which also includes Armancette in Saint-Nicolas de Véroce, this new arrival takes over a Belle Époque residence and former distillery dating back to the 19th century.

Led by architect Éric Daigre, the restoration of the Relais & Châteaux property pays homage to the gastronomic identity of Cognac in a space set apart by its level of craftsmanship – white stone from Avy meets the redwood marquetry of Christian Thierry Drevelle and Murano glass features alongside wrought-iron artisanship.

Taking responsibility for the hotel’s culinary offering is Anthony Carballo, who previously worked at the likes of Le Meurice in Paris and Four Seasons Hotel Megève. Simon Souchaud joins him as the hotel’s pastry chef and Florentin Clément brings guests’ attention to the property’s

Words: Lauren Jade Hill • Photography: © Lenaka

A sense of place permeates Carbello’s culinary creations with Cognac used in both sweet and savoury dishes

impressive Cognac and almost-800-reference wine collection as Head Sommelier. Cognac also serves as the protagonist of creative cocktails by Bar Manager Antoine Schilling.

For Carballo, the focus here needs to be on locality. “I wanted the whole culinary experience, from the breakfast to each restaurant, to have the same DNA, which is about sourcing locally and keeping products authentic to their original taste,” he explains. “We met with cognac houses as we began to create dishes, but cognac doesn’t stop at the spirit, and that’s the real work of sourcing, drawing on everything that is the savoir faire, or know-how, of this area.”

In the main manor house, a grand lobby centred around a showstopping staircase, lit by a Murano chandelier, leads to the library and breakfast area, spilling out to a terrace on one side and to the bar and fine dining restaurant, Notes, on the other. The more casual dining spot, Brasserie des Flâneurs, takes over the beamed distillery building, where original features like pulleys are integrated into the design.

In both venues, a sense of place permeates the dining experience. Cognac is used in desserts and chocolates as well as savoury dishes like poultry with Pineau, which uses the region’s Pineau des Charantes aperitif. “This connection to Cognac also draws on local craftmanship, such as the creation of our knives whose wood comes from old staves found at Maison Lheraud, or the use of barrel shavings to make sauces with tannic notes,” says Carballo. “We use the spirit and everything around it.”

Alongside the ingredients sourced from producers in the surrounding area, homegrown products are a key part of the chef’s menus. On first arriving at the property, Carballo took full advantage of the house’s expansive gardens by planting fruit trees, vines, vegetables and herbs, as well as installing beehives for honey, building a chicken coop for fresh eggs and restoring the estate’s fishery.

At the 20-cover restaurant Notes, a Napoleon III-inspired salon is the setting for a four- or seven-course carte blanche tasting experience,

during which artfully presented plates representative of the season’s ingredients are offered with wine pairings.

At the 50-cover brasserie, where the dining space includes a 16-seat communal table and outdoor terrace, more casual meals – including sharing options – also highlight local produce, with plates ranging from royal sea bream ceviche with citrus fruit from the greenhouse to roasted monkfish with piperade sauce and a peach and thyme tart.

“In winter, we will create comforting dishes showcasing seasonal ingredients like truffle, as well as game such as venison,” reveals Carballo, offering a preview of what’s to come later in the year. “These are classic dishes with a French typicity and culinary technique. For one dish we will age eggs with the season’s truffles.”

Adding to the locavore mentality, this culinary approach is defined by the inspiration Carballo takes from his childhood memories. “Sunday morning was always a Cordon Bleu workshop for my family, and my brother, who was a baker,

would bring pastries like a Saint-Honoré back from his work to share as dessert,” he reflects. “Both the Cordon Bleu and Saint-Honoré gateau are dishes on the menu.”

During a stay at La Nauve, the kitchen’s culinary creations are also on display during indulgent breakfasts, enjoyed out on the terrace when the weather suits, incorporating homemade breads and pastries, the property’s honey, local jam, butter and fresh fruits – all brought to the table – as well as à la carte options like crêpes. Picnics of shareable lunch plates are also provided for riverboat trips.

Some might say a visit to this area is only complete once you have stepped inside one of the local cognac houses, which include the big names like Hennessy, Rémy Martin and Martell along with smaller distilleries known for their long history, like Bache Gabrielsen. More guest experiences, such as trails through the vineyards, further add to the immersion La Nauve provides into this small pocket of southwestern France.

IN A BITE

Operator: Almae Collection

Affiliation: Relais & Chateau

Architecture: Éric Daigre

Chef: Anthony Carballo

Pastry Chef: Simon Souchaud

Bar Manager: Antoine Schilling

Head Sommelier: Florentin Clément

www.almae-collection.com

COFFEE THAT’S BETTER IN EVERY WAY.

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The Dorchester LONDON

A London landmark reinvents tradition for a new era, bringing a host of new F&B experiences that seamlessly blend old-world glamour with contemporary elegance.

Standing proud on London’s Park Lane for almost a century, The Dorchester has long been a favourite amongst well-heeled travellers with an appreciation for traditional hospitality. High-society luncheons, afternoon teas and glittering galas have all taken place here over the years, with every occasion an opportunity to get dolled up, sample the fine fare and rub shoulders with the elite.

But times change and the typical hotel guest now seeks a more casual setting for drinking and dining, with a variety of offerings to serve different needs at different times of the day, as well as the option of an upmarket eatery should their mood desire. For longstanding establishments like The Dorchester, achieving this through the course of refurbishment is something of a balancing act: enshrine the past and risk being regarded as pastiche; go too contemporary and risk losing the original spirit of the property, alienating loyal guests.

At The Dorchester, now emerging from the first phase of a comprehensive multi-year renovation, this balance has been achieved through a thoughtful combination of old and new, retention and restoration, gentle updates and novel interventions. The project is being led by London practice Reardon Smith Architects, with interiors by Pierre-Yves Rochon and Martin Brudnizki Design Studio, all with a firm commitment to reinventing tradition for a new era.

“Our client’s intention is to reaffirm The Dorchester as a

world leader and reset its position in London’s architectural landscape,” explains Jonny Sin, Director of Reardon Smith Architects and head of the project’s architectural team. “A key aspect of our work has been taking into account the heritage and narrative of the hotel, with careful consideration given to restoring and replicating where possible historic features of this monumental building. Over the course of three phases, we will be enhancing the building’s relationship to the street and celebrating the quality of the guest and visitor experience with newly glamorous and refined interiors supported by a modernised infrastructure.”

As the hotel’s largest renovation since 1989, the scope of work undertaken by Reardon Smith spans the majority of the property, taking in the façade, lobby, and guestrooms and suites, which are currently being upgraded floor by floor. Perhaps the most significant enhancements have been to the F&B venues; some have seen upgrades to finishes and furnishings, while others are brand new additions.

One such new addition is Cake & Flowers, a novel concept that combines the tasty treats of Executive Pastry Chef Michael Kwan with the floral creations of The Dorchester’s in-house florist Philip Hammond. Located at the front of the building, the boutique better utilises a former back-of-house space, with the design team opting to establish a connection with the locale through the installation of a street-facing store front and entrance. “Cake & Flowers really activates

Words: Catherine Martin • Photography: Courtesy of Dorchester Collection

Cake & Flowers combines the tasty treats of Executive Pastry Chef Michael Kwan with the floral creations of The Dorchester’s inhouse florist Philip Hammond

the eastern corner of the hotel, with passers-by drawn by the patisserie and floristry on display,” explains Elizabeth Walton Associate Director of Reardon Smith on a tour of the property. The venue extends to a new al fresco area on the forecourt, where diners can sip tea and feast on an apricot and jasmine tart or strawberry yuzu cheesecake in the shade of a magnificent London plane tree. “The addition of the garden café has created an extra revenue stream for the property, with beautiful landscaping providing a natural partition to Park Lane,” continues Walton, adding that from here, diners can take in the restored façade, where a refurbished canopy is enhanced by a new lighting scheme.

Inside, Cake & Flowers is characterised by a jewel box-inspired design envisioned by PierreYves Rochon, with gleaming marble counters and glazed display cabinets accompanied by mosaic flooring, mirrored archways and gilded detailing. To one side is a picture-perfect showcase of cakes, pastries and handmade chocolate bon bons, and to the other, a

selection of exquisitely arranged bouquets, many featuring The Dorchester Rose, which is also depicted in cake form. The delicate delight – comprising aromatic rose and jasmine mousse topped with rose petal cream and pear compote – is finished with a crunchy almond sablé meticulously crafted to the shape of the signature bloom, tasting just as good as it looks.

On the western corner of the façade, Vesper Bar has also been given a dedicated Park Lane entrance – the first time it has been opened up to the street – as well as an outdoor terrace. Interiors here, by Martin Brudnizki Design Studio, are inspired by the spirit and style of the 1930s and feature intricate timber marquetry and mirrored columns beneath a palladium leaf ceiling. Muted lighting and golden hues transport guests to another era, while a variety of seating – antiqued green leather bar stools or plush armchairs upholstered in vibrant teal –make the space equally suited to cosy twosomes as to group gatherings. Naturally, it’s cocktails that take centre stage, each telling the tale of

a character or design element associated with The Dorchester. Licence To Chill, a shaken-notstirred concoction of Jack Daniel’s Single Barrel, Bitter Fusetti, black plum Sauternes reduction and pomelo, honours the hotel’s many James Bond connections, while the champagne-based First Impression is a toast to the façade. There are tipples dedicated to Cecil Beaton – the photographer and designer who enjoyed a long relationship with the hotel – as well as an ode to legendary bar manager Giuliano Morandin, who spent 40 years mixing and muddling here. For the true Vesper experience, try the signature Vesper Martini, a cocktail of Stolichnaya Elit, The Dorchester Old Tom Gin and Del Duque sherry, served in a scalloped shell glass and finished with a refreshing spritz of lemon. Through the main entrance and into the lobby, The Promenade – the hotel’s pièce de resistance – is revealed in all its glory, refurbished to the design of Pierre-Yves Rochon. Reardon Smith has been astute in removing a redundant mezzanine over the entrance, letting natural

daylight filter through for the first time. The result is a lighter, brighter space that allows Rochon’s British landscape-inspired interiors to bloom, the verdant palette and floral furnishings accompanied by a collection of artworks that offer a new take on nature.

Open all day, The Promenade is the setting for breakfast, afternoon tea and dinner, with a new British menu overseen by Culinary Director Martyn Nail. Quail egg tartlets, lobster arancini and roast salmon feature alongside Aberdeen Angus sirloin, Cornish crab salad and Wye Valley asparagus – all created using the best of British produce – while indulgent desserts include The Dorchester signature Crêpes Suzette, theatrically flambéed tableside.

Given the building’s listed status, the architectural undertaking in The Promenade focused on restoration, with the intricate ceiling mouldings refurbished and rows of pillars retained. Reardon Smith was however able to add a new island bar at the rear of the space, the sparkling Artists’ Bar, featuring an elegant

The Artists’ Bar, designed by Pierre-Yves Rochon is a sparkling new addition to The Promenade

frontage crafted by Beck, which has produced bespoke joinery throughout the front-of-house spaces. Though part of The Promenade, the bar has become a destination in its own right thanks in part to the cocktail list and large selection of champagnes available by the glass. Served tableside from a bespoke drinks trolley, the cocktails take inspiration from the art hanging on the walls: Petal Head, for example, honours Amy Judd’s whimsical floral works and combines Stoli Elit, kumquat, Aperol and passion fruit, while Stamp Duty – with Oloroso sherry and homemade English breakfast tea butter syrup – references Ann Carrington’s mother of pearl take on the Queen Elizabeth II postage stamp.

The Dorchester’s culinary programme extends to three further venues – not part of the current refurbishment – with Michelin-starred French fare from Alain Ducasse, Cantonese cuisine at China Tang and British classics at The Grill, the latter recently relaunched with Tom Booton’s name above the door – a first for the Executive Chef and for the hotel. In-room F&B has been

considered in the refurbishment of guestrooms and suites too, with bespoke cabinets designed by Rochon to house a Sjostrand coffee machine, fine bone china teacups created exclusively for the hotel by William Edwards, and a range of locally sourced and homemade snacks such as The Dorchester’s Old Tom Gin produced at Wessex Distillery.

And there’s more to come. The popular rooftop pop-up, which returned this summer following a successful launch in 2021, is expected to become a permanent fixture, subject to planning approval. According to Reardon Smith, the ninth floor is being replanned to include a penthouse suite and rooftop bar, slated to launch in 2024. “As the project progresses up through the building, we are especially excited about our plan for an entirely new and unique rooftop destination,” concludes Sin. “With phase one now complete and phase two under way, the final phase will include an exciting new concept that is yet to be announced by Dorchester Collection.”

IN A BITE

Owner: Brunei Investment Agency

Operator: Dorchester Collection

Architecture: Reardon Smith Architects

Interior Design: Pierre-Yves Rochon, Martin Brudnizki Design Studio

Main Contractor: Beck

Culinary Director: Martyn Nail www.dorchestercollection.com

SCAN ME!

Working in close collaboration with the professional team, BECK are delighted to be the main contractor on The Dorchester. To find out more, please contact Vanessa Budd: vbudd@beckinteriors.com

THE ARTISTS’ BAR AT THE DORCHESTER

Savour The Stars

Sani Resort’s annual gastronomic festival returns with an acclaimed line-up of Michelin-starred chefs bringing their signature cuisine to Greece’s northern shores.

This summer, a quintet of Michelinstarred chefs descended upon the shores of Halkidiki, ready to captivate diners with their culinary skills at Sani Resort’s annual gastronomic festival.

Since its launch in 2006, Sani Gourmet has brought together cultures, flavours and traditions from around the globe, with each year dedicated to a different theme. Taking place at Porto Sani’s Elia and Sani Asteria’s Water restaurants, the 2023 edition was entitled ‘Savour The Stars’ alluding to the 12 Michelin stars the participating chefs hold between them. Over the course of five weekends, guests were invited to sample the fine flavours of Greece, uncover hidden gourmet treasures from Southern France, and marvel at the age-old traditions of Japanese cuisine.

“Honouring gastronomy as the tenth Fine Art, and with the belief that it is intertwined with the excitement of discovery, the joy of food tasting and the aesthetic sensations of flavours, we invite renowned figures from the international gastronomic scene to present five exceptional dinners that emody the power

of 12 Michelin stars,” comments the resort’s Chief Operating Officer Dimitris Kontos, who organises the event.

Savour The Stars delivered an acclaimed line-up of chefs including: Akira Back, a figure synonymous with cutting-edge Asian cuisine; Hélène Darroze, one of just a few women to helm a three-Michelin-starred restaurant; Christian le Squer, a leading figure in French haute cuisine; Stephanie Le Quellec, a purist French chef showcasing the best of Southern France; and Javiar Torres, a champion of Catalonian cuisine.

“Each of the chefs represents a different culture and culinary tradition, all very much in line with their own distinguished style and mastery,” explains Fannis Krommidas, MarComms Director at Sani Resort. “They all represent the values and ethos of Sani Resort, as well as the same passion to offer high-quality experiences to guests who are looking for inspired world-class culinary dining.”

See overleaf for Supper’s Sani Gourmet 2023 culinary highlights.

Words: Eleanor Howard • Photography: Courtesy of Sani Resort

AKIRA BACK

To kick off the 2023 edition of Sani Gourmet, one-Michelin-starred chef Akira Back, who is soon to open a new restaurant within Mandarin Oriental Mayfair, took over the kitchens at Porto Sani’s Elia restaurant to serve up his signature Asian fusion cuisine, combining Japanese flavours with hints of his Korean heritage. A highlight of the eight-course tasting menu was the Tuna Pizza – a crispy tortilla covered with paper-thin slices of tuna and topped with eringi mushrooms, umami aioli sauce, shiso microgreens and white truffle oil.

HÉLÈNE DARROZE

Fresh from opening two new restaurants at The Royal Mansour in Marrakech, Hélène Darroze brought her distinctive brand of French haute cuisine to Halkidiki for one night only. For her Sani residency, Darroze – who holds an impressive six Michelin Stars – put seafood centrestage, with Mediterranean red tuna, blue lobster cooked a la nacre and red mullet stuffed with kalamata olives all making an appearance on the menu. She also treated guests to her famous baba au rum, soaked with her family’s Darroze Les Grands Assemblages 20 Year Old Armagnac and accompanied by raspberries and chantilly cream spiced with long pepper.

STEPHANIE LE QUELLEC

Stephanie Le Quellec is no stranger to Sani, in fact she’s a long-term collaborator of the resort, having been asked to develop the permanent menu at Sani Asterias’ Water restaurant after taking part in the Gourmet festival in 2019. For her second appearance at Sani Gourmet, the two-Michelin-starred chef created dishes that best showcase her distinct culinary style, such as poached langoustine drizzled with a sake and white miso beurre blanc and oscietra caviar. Vanilla bean also put a surprisingly sweet spin on Duglere-style John Dory, topped with diced tomatoes, parsley and zucchini.

CONSIDERED DESIGN

CHRISTIAN LE SQUER

Based at Le Cinq – the three-Michelin-starred restaurant at Paris’ Four Seasons Hotel George V – Christian Le Squer made his Sani Gourmet debut this summer, introducing guests to his modern interpretation of French haute cuisine that pushes boundaries with complex flavour combinations and aromas. Le Squer’s menu included saffron-puffed gnocci served with a basil infusion; Brittany lobster with amaretto presented on a crispy rice disc with pistachio; and seabass aiguillette submerged in a foam with fermented milk flower and caviar. To round off the evening, strawberries were served with small dollops of whipped cream, sparkling granita and white chocolate.

JAVIER TORRES

Hailing from Barcelona, Javier Torres is one half of the twin-brothers duo behind the threeMichelin-starred Cocina Hermanos Torres in the Catalonian capital. Combining flavours of his home town with a minimalist culinary style, Torres’ menu comprised a crispy Iberian pancetta and truffle tart, followed by braised eel kohlrabi pickles with citrus and basil. A highlight was the melt-in-the-mouth Iberian suckling pig served with apricot, tamarind and migas de pastor. As the Greek sun set on Sani Gourmet for another year, Torres brought the night to a close with his restaurant’s signature dessert, The Age of Cocoa.

Bitter Ravioli Blum

Mazzarò Sea Palace

TAORMINA

Set on a panoramic terrace, overlooking Taormina Bay with views of Mount Etna, Blum at Mazzarò Sea Palace is making waves on Sicily’s fine dining scene; within just one month of opening, the culinary destination has received recognition from the Michelin Guide for its creative cuisine.

Chef Riccardo Fazio has curated a series of disruptive Sicilian dishes that showcase fresh acidic flavours in unusual combinations. No dish epitomises his approach more than the Bitter Ravioli, combining wild chicory, rocket and black bee honey with tuma persa, a Sicilian cheese now rare on the island.

To start, the green leaves are boiled and finely chopped before being piped into the pasta parcels and sealed. The sauce meanwhile is prepared by bringing fresh cream to the boil, adding tuma persa and whisking until smooth. To serve, the ravioli is bathed in the sauce and topped with drops of honey and bottarga, dubbed Mediterranean caviar.

“This is one of my favourite dishes because it is complete in terms of taste; it has bitter, sweet, sour and savoury elements as well as the umami flavour given by the tuma persa,” reveals Fazio. “It reflects my philosophy of cooking, combining the beautiful with the good.”

Coconut & Pandan Layer Cake Mizu Nova

MALDIVES

Maldivian resort Nova is capitalising on the abundance of seaweed growing in the surrounding waters of the South Ari Atoll, whilst also promoting sustainability and healthconscious dining, with a new seaweed menu at its overwater Teppanyaki restaurant, Mizu.

“By featuring seaweed-based dishes, we can contribute to reducing our carbon footprint and supporting the growth of sustainable food practices,” says Executive Chef Sanjeet Gopee. “This menu aims to showcase the versatility of seaweed and highlight its potential as a delicious and nutritious ingredient.”

The culinary approach spans sweet and

savoury dishes that incorporate the marine algae, from crispy mushroom and wakame gyoza to prawns glazed in miso-yuzu sauce, and tuna steak rolled in yaki nori. The grand finale is a unique layered cake comprising three bands of coconut and pandan-flavoured sponge interspersed with sheets of nori.

“The sweetness and richness of the coconut and pandan complements the umami and brings flavours of seaweed, resulting in a harmonious blend,” concludes Gopee. “The dish also offers a balance of textures, with the chewiness of the seaweed contrasting with the creamy and smooth elements of the coconut.”

Timelessly elegant, simple and beautiful.

The Gin Library

The entrepreneurial owners of Europe’s largest gin collection have launched a speakeasy, island-made gins and an eco-minded boutique hotel, giving spirited travellers even more reason to visit.

Aconversation over whether to order a coconutbased Iron Balls gin from Bangkok, or to opt for nostalgia courtesy of UK-distilled Jaffa Cake Gin takes place in one corner. In another, folks privy to a secret password disappear through a doorway partially concealed by rows of gin bottles, where a Japanese-inspired speakeasy reveals itself in sultry shades of blue and burgundy. It might be a familiar scene in New York or London, but on the remote Azorean island of São Miguel, it feels quite unexpected.

Named The Gin Library, the destination boasts a 1,134-strong private gin collection and hosts fun yet informative masterclasses featuring a whirlwind history of the spirit over tasters of dill pickle and cherry-blossom gin accompanied by select tonics and garnishes matched to each.

Fittingly, the story of its inception began with a drink. In London back in 2003, Ali Bullock asked Caroline Sprod if he could buy her a G&T; she said yes, and so the seeds for what is now Europe’s ultimate destination for gin lovers were planted. The concept took root in 2007, when the pair, then living in Hong Kong, began hosting drinks mixers, with Ali making G&Ts from a 30-gin collection. The event snowballed, with expat guests donating gins from far and wide, and by 2012, shelves once lined with Sprod’s cookery books had been usurped by Ali’s gins. Drinks mixers morphed into led-by-Ali tastings, friends brought along friends, and yet more gins. Come 2017, with 300 bottles in tow, they traded Hong Kong for São Miguel, purchasing a rundown 19thcentury country house, Solar Branco, with the aim of transforming it into a sustainably-minded home accompanied by a gin library and guest accommodation.

Words: Ianthe Butt • Photography: Courtesy of Solar Branco Eco Estate

Swiftly, they split one of the estate’s cottages into an Airbnb let and the first bricks-and-mortar outpost of The Gin Library, inviting gin lovers to visit from Autumn 2019. Despite its rustic feel, with gin bottles propped on old fruit boxes and Ali hosting tastings behind an upturned TV stand, it offered something completely unique on the island. Popularity grew, as did the collection – guests were invited to bring a bottle in exchange for a gin masterclass, resulting in an ever-changing roster of 800 gins to taste, spanning Australian Four Pillars Spiced Negroni to Venezuelan Canaima Gin.

A throwaway comment during a mid-pandemic Zoom call proved a lightbulb moment for Ali, which was then cemented during a beach walk along the seaweed-lined shore. Enlisting the facilities of São Miguel distillery Lima & Quental, he embarked on the creation of his own, seaweedbased gin. 12 months of research and development – learning that seaweed must be harvested on cloudy days for optimum flavour – combined with an unconventional decision to steep the seaweed in pure alcohol for three days, prior to a second distillation with juniper, Azorean mint and citrus, resulted in Ghosts of the Ocean Gin.

Launched in 2021 in tandem with The Ocean Azores Foundation, a non-profit spearheaded by the couple, the house gin is packaged in recycled glass bottles with a whaleinspired design by artist and Head Mixologist Catarina Limão and is now served in The Gin Library, as well as select bars and restaurants across São Miguel. In addition to its smooth flavour – it was awarded Bronze at the IWSC 2022 – it has soul, with €2 per bottle donated to the foundation.

Not one to rest on his laurels, Ali began reimagining the Airbnb into São Miguel’s first speakeasy in 2022. Riffing on

an imagined narrative of Senhor Raposa, the affluent trader who built the Solar Branco estate and lends the bar its name, architects Mezzo Atelier dreamt up a drinking den tucked behind a hidden door in The Gin Library. Behind it, a corridor hung with whale carvings glows with nautical-style Zangra raw brass bulkhead lights, which cast sunlight-like beams across teal walls reminiscent of the ocean. Inside, lattice and wave-shaped segments of Portuguese pine and MDF divide the room into jigsaw-like spaces and alcoves. As of this year, gin masterclasses and sushi dinners by Joana Nunes utilising underrated local fish, such as parrotfish and mackerel, take place at a 3m-long sequoia wood table crafted by carpenter Nélio Santos Conceição.

Alongside the launch of new concoctions – such as a house-made Secret Gin Tea combining butterfly pea flower and locally-grown tea, which in a Willy Wonka twist turns from purple to pink when tonic water is added –the couple have just opened accommodation and a plantbased restaurant moments from The Gin Library. Eight bedrooms with brushed cement, Riga pinewood touches and traditional shutters painted in canary yellow and pale pink have sustainability smarts – water and electricity usage is trackable by the guest while chilled water is served in empty Rocha Negra bottles. Plans are also afoot for ginbotanical-infused amenities, plus, a daily ‘Gin’o’clock’ drink is included in the nightly rate.

Rather than hoteliers, the couple describe themselves as “running an experiential company that happens to have a hotel, drinks and restaurant portfolio”. It’s an attitude that is good news for spirit-enthusiast holidaymakers looking for something new, as Ghosts of the Ocean Vodka and Rum, and craft beer Mother Vaca are all in the works.

Unique & Untitled

London hotel The Pilgrm teams up with Untitled Drinks to serve premium bottled cocktails at its rich-in-character bar.

Ever since he began his career in hospitality, Jason Catifeoglou has appreciated the value of partnerships. Selecting a suitable brand and maximising the potential for both parties is a skill he honed at The Zetter Group, before embarking on a venture that would enable him to become ever more creative.

As Co-founder and CEO of New World Hospitality, Catifeoglou opened The Pilgrm in 2017, working with independent design studio 93 to convert a row of Victorian houses into a hotel, café and lounge making use of repurposed and upcycled materials. “The Pilgrm represents the journey of a collective of individuals I’ve enjoyed knowing over the years,” Catifeoglou said at the time. “Together we present a new luxury to today’s traveller; we will combine the finest guest experience of today with the finest British craftsmanship of yesterday.”

This spirit of combining a memorable guest experience with authentic British craftsmanship

– in a wide variety of forms – has resulted in some fruitful partnerships over the years. In 2020, The Pilgrm joined forces with Universal Works to create a collection of unisex clothing made solely from discarded materials. The coffee served in the ground-floor café uses beans roasted in Bermondsey by Monmouth Coffee Company, selected for its close relationship with independent producers. And countless pop-ups and residencies have brought novel dining experiences to the neighbourhood while also supporting local makers.

The latest partnership comes courtesy of Untitled Drinks, the team behind the critically acclaimed Bar Termini and 69 Colebrooke Row, and once again, it’s Catifeoglou’s little black book of contacts that has proved invaluable.

“My partnership with Untitled started some 15 years ago when we first created the drinks concept for The Zetter Townhouse and Grain Store,” he explains. “The team are great to work with, so it was only natural that we would collaborate once again at The Pilgrm.”

Words: Catherine Martin • Photography: Courtesy of The Pilgrm

The collaboration brings together The Pilgrm’s commitment to providing unique experiences with Untitled Drinks’ expertise in creating high-quality cocktails. Drawing on a wealth of experience, the team has curated a collection of signature serves from its existing bars, as well as an extensive list of vermouths – including El Bandarra from Spain, Dolin Dry from France, and the organic Australian Regal Rouge Wild Rose from Australia – and the addition of two brand-new creations made just for The Pilgrm. From Bar Termini comes the celebrated Classico Negroni, while the elegant Clear Manhattan originated at 69 Colebrook Row. There’s also an Old Fashioned – an iconic cocktail given an Untitled twist through the use of house bitters; a rich and creamy Espresso Martini made using 24-hours infused cold arabica brew; and a Pomelo Margarita combining tequila, mezcal and a dash of Fino sherry with citrus liqueur, pomelo, lime and grapefruit. This refreshing variation of the classic has been a hit with guests and is also a popular choice

amongst the team. “My personal favourite has to be the Pomelo Margarita, especially during the summer months,” says Bar Termini’s Robin Kolek, who hosted the launch at The Pilgrm. “It carries subtle floral notes from the pomelo, making it incredibly refreshing.”

The ready-to-pour tipples – which come in branded glass bottles – have been a saviour for The Pilgrm post-pandemic, meaning that the hotel can continue to serve premium drinks without the need for a specialist mixologist. Untitled Drinks has also been savvy in its approach, expanding to pre-bottled serves to broaden its reach, all the while retaining the quality experienced at Bar Termini and 69 Colebrooke Row. “When crafting our cocktails, we always prioritise finding the perfect harmony in the structures of ingredients and flavour combinations,” concludes Kolek. “Our focus lies in understanding exactly what we want to achieve with each cocktail; we take into consideration the venue, the occasion, and most importantly, the guest experience.”

“When crafting our cocktails, we always prioritise finding the perfect harmony in the structures of ingredients and flavour combinations.”

ROBIN KOLEK

Black Is The New Pink Highball

Tempo by Hilton Times Square

With demand for non-alcoholic beverages on the rise, Hilton has developed an innovative dualstranded cocktail menu for its Tempo by Hilton brand, designed to put the guest experience centre stage, whether drinking alcohol or not. Launched at the newly opened Tempo by Hilton Times Square, the menu comprises classic and contemporary ‘Spirited’ concoctions alongside their ‘Free Spirited’ counterparts, which are an exact likeness in every way – presentation, flavour profile and mouthfeel – only without the alcohol.

A highlight is Black Is The New Pink, a reimagining of the classic Paloma made with Patron Reposado tequila, Montelobos mezcal, black ancho agave syrup and lime juice, topped with Stiegl Radler Grapefruit. The Free-Spirited option meanwhile uses Lyre’s Agave Blanco and Highland Malt, finished with Fever-Tree Sparkling Grapefruit. Both versions are shaken and strained into a black lava salt-rimmed highball glass garnished with dried chile de arbol.

“Tempo by Hilton was born from extensive research and careful consideration of the needs of the ambitious, modern traveller who is looking to maintain a sense of balance while on the road,” explains Matt Schuyler, Chief Brand Officer, Hilton. “Providing a unique bar programme that enables guests to flex between spirited and free-spirited cocktails is one of the ways we strategically build our brands to meet the needs of today’s traveller.”

Mother of Pearl Punch Room

The London Edition

Punch Room, the seductive, club-style bar at The London Edition, is honouring its namesake tipple with the launch of its new menu, showcasing the role of traditional punch as the foundation of cocktails as we know them today.

Entitled Lights, the menu has been conceived by Bars Manager Anthony Callegari, who wanted to prove that punches look just as good in individual servings as they do in giant punch bowls. The cocktails are classified as Opaque, Translucent or Transparent according to the effect of light passing through, with the aim being to challenge preconceived ideas of flavour – that a clear liquid is tasteless, for example, or dark equals bitter.

Each cocktail lists five ingredients – ‘punch’ is thought to derive from a Hindi word meaning five – with a contemporary spin coming from the use of LED lights, colour-changing agents or dazzling glassware. Pictured from the Translucent chapter is Mother of Pearl Punch, a heady concoction of Fords Gin, Acqua di Cedro and Absinthe, combined with the floral Mancino Sakura Vermouth and topped with Campari foam.

“Over the last ten years Punch Room has paid homage to the origin of cocktails and reinvented punch cocktails for a modern audience. Lights aims to take that one step further, this time looking ahead at the future of punch in its entirety and cementing its longevity as a modern cocktail concept,” explains Callegari. “No longer are we telling guests what they will experience throughout this menu, but giving them the tools to discover something new for themselves, making the whole experience more personal and more interactive.”

Our latest sleek and slimline product design for chilling and sanitizing glasses instantly.

Suppliers of our own design of glass and barware into premium hospitality outlets for over 40 years. We also offer a bespoke design service.

All our items have been designed with purpose, practicality and longevity in mind. We believe that the effort you put into producing or making a drink should be reflected in what it is served in.

Urbanbar.com | admin@urbanbar.com @urbanbar

DRINKS

Qantima Group

Cab-Ron

Qantima Group has unveiled a new multiregional, triple-oak sherry cask-finished Caribbean rum. Launched at Bar Convent Berlin, Cab-Ron comprises a select blend of ‘extra-aged’ rums from Barbados, the Dominican Republic, Guatemala and Jamaica, unfiltered with no additives. Once blended, the liquid is then shipped to Spain to be finished in barrels previously used to mature Oloroso Viejo Seco and Pedro Ximénez Sherry as well as exbourbon casks. “At Cab-Ron, we use 250-litre barrels seasoned with Oloroso Viejo Seco, Bourbon and Pedro Ximénez, which have rested patiently to give way to a unique, aged wood that gives us natural tones and exclusive aromas arising from the combination of oak and sherry wine,” explains CEO Manuel Villa. The blends between rums are carried out continuously, with all barrels checked once a year to continue the mixing process. This emissionfree manual procedure, as well as its unfiltered bottling, allows the organoleptic properties of the distillate to be preserved, giving a nuanced flavour. The variety of woods with different origins and finishes give the rum its characteristic mahogany colour and copper reflections, as well as its aroma of fresh spices, with soft touches of liquorice. Reminiscent of leather and tobacco leaves in the mouth, Cab-Ron is dry and tasty, with an unexpected finish. The spirit is packaged in a white skull-shaped bottle designed by artist José Piñero, which conceals a treasure map detailing a route through the countries of Cab-Ron’s origins. www.qantimagroup.com

Champagne Palmer & Co Blanc de Blancs

Amongst a sea of Pinot Noir in Champagne’s Montagne de Reims, a small island of Chardonnays adds a special elegance to Palmer & Co’s cuvées. These grapes, which the house refers to as white pearls, give a precise minerality and acidic character, making them highly sought after. Fresh and aromatic, the two resulting Premier Crus are present in all cuvées of the house, but most notably in the Blanc de Blancs cuvée. At Trépail, the chalk, marl and clay offer an acidity to the Chardonnays, which give off notes of citrus and ripe lemon. A few kilometres away, the grapes that are deeply rooted in the soils of Villers-Marmery reveal more mineral, floral and saline fragrances with a creaminess. According to Champagne Palmer & Co, chalk is present in large proportions in the soil, which adds minerality, giving the tipple its unique flavour. Recognised for their elegance and freshness, these Premier Crus of Montagne de Reims are harmoniously blended with the delicately fruity Chardonnay of Côteaux du Sézannais. “The flavours need time to open up, but the rich, biscuity notes are absolutely worth the wait, perfectly tempered by vivid, brisk, pure lemon,” explains Anne Krebiehl, Master of Wine. “The palate has a wonderful directness and a beautiful but sinuous concentration. The mousse is fine and persistent, rounded, fresh and with wonderful verve.”

www.champagne-palmer.fr

Sainte Marguerite en Provence Fantastique Rosé 2022 Château Sainte Marguerite Cru Classé

First created in 2017, the Fantastique Rosé cuvée – Cru Classé des Côtes-de-Provence – is a balanced, structured and precise rosé wine. It features a blend of Grenache, Cinsault and Vermentino grapes grown in siliceous clay with fragments of quartz and pebbles on the well-exposed slopes of the Château Sainte Marguerite vineyard. For the 2022 edition, the year presented challenging weather conditions; both spring and summer were marked by drought, with very high temperatures recorded in July and August. Yet, at harvest there was a good balance of sugar and acidity thanks to continued ripeness. To produce the certified organic and vegan rosé, the grapes underwent cold skin maceration before pressing, followed by thermo-regulated fermentation, maturation in tanks on the lees before fining and filtering took place prior to bottling. On the nose, the shimmering pink cuvée offers a blend of pear and vine peach aromas, alongside notes of exotic fruit, notably guava and grapefruit zest. The palate is characterised by intensely fresh aromas with floral accents of rose and a hint of jasmine before it reaches a rich, generous finish, which prolongs the taste experience. Fantastique Rosé 2022 complements seafood, particularly crab or shellfish. The wine also reveals its personality with the sweet, fragrant spices of Mediterranean cuisine, as well as with ginger, citrus and exotic fruits. www.chateausaintemarguerite.com

An Expression of Emotions

French wine, Italian marble and Portuguese ceramics – these are just some examples of countries that have been celebrated for their most famous exports. The latter in particular is an industry steeped in history, with contemporary artisans now reimagining the ancient art form for modern use.

For Portuguese tableware manufacturer Costa Verde, tradition and innovation go hand-in-hand. In fact, innovation is one of the company’s strategic drivers, which it has long been committed to, both in terms of developing new products and in establishing efficient production methods. This continuous drive for improvement makes Costa Verde a goto porcelain producer with products that are aesthetically pleasing and withstand the rigours of commercial use.

With a production unit located in Aveiro, the company remains rooted firmly in the Portuguese market and continues to have an appetite for research, as well as for the creation and development of new products. As such, Costa Verde now enjoys a presence across more than 50 locations globally, making 70% of its revenue from the international market. The brand remains dedicated to producing innovative, proactive and flexible hospitality solutions in the form of products and services that show respect for its setting.

It is this spirit that influenced Costa Verde’s

latest launch, Moods. “Colour and reactive glazes have always been a challenge with ceramics, and even more so with porcelain,” explains Marketing Director Paulo Pinto Santos.

“Prior to the pandemic, Costa Verde’s RDI department and raw material suppliers began an investigation into different porcelain finishes. We materialised collections in feldspathic porcelain fired at 1400oC with the application of coloured and reactive glazes.”

The result is Moods, a series comprising 16 collections, each representing a distinct emotion or feeling, ranging from Angry and Ambitious to Gloomy, Guilty and Powerful. The overarching idea behind the concept is that when guests have an emotional connection with a place, product or meal, the experience is more memorable. Each design within the Moods concept seamlessly blends functionality and aesthetics, allowing restaurants to convey the unique style and personality of the space through its tableware.

“Structured by a state of mind and behaviour closely linked to change, Moods embodies the maximum expression of a new atmosphere of emotions that involve the use of the product, as well as the desires and latest market trends,” states Pinto Santos. “It’s the result of an intense research and development process, which produced a new manual approach that ensures the same touch, beauty and sophistication that

only porcelain provides, in pieces with unique patterns as unique as each of us.”

The Angry collection is a bold statement, its striking design featuring rich, dark hues thanks to a reactive black glaze and sharp lines, creating a captivating and intense atmosphere at the dining table. At the other end of the spectrum is the soft and romantic Dreamy range, which features delicate pastel colours and whimsical speckled patterns that are well suited to intimate venues. And the Flirty set features playful patterns and vibrant colours, making it ideal tableware for casual eateries or outdoor terraces.

“Through Costa Verde’s experience and knowhow, porcelain is produced with performance in mind, taking into consideration both the visual and tactile impact of each individual piece because in hotels and restaurants, all senses count,” explains Pinto Santos. “Durability, retention capacity, stackability and timelessness are just some of the performance characteristics of our ceramics that make them suitable for hospitality operations.”

Moods marks the beginning of a new chapter for Costa Verde. The series will join the ranks alongside the award-winning Terra line, which was developed with the input and expertise of two-Michelin-starred chefs, Henrique Sá Pessoa and Dieter Koschina.

www.costa-verde.com

Portuguese porcelain brand Costa Verde unveils a new dinnerware concept with a collection to suit every mood.

Words: Eleanor Howard

PETITS FOURS

Orrefors Informal

Designed by Björn Dahlström, Informal blends the Swedish tradition of high-quality glass with the relaxed lifestyle of present day. The collection comprises four wine glasses, two tumblers, a champagne glass and a carafe available in colour variations. The glasses have been conceived to enhace the subtle aromas and flavours of the beverages they hold. Exhibiting an elegant balance between form and function, the carafe serves multiple purposes – its versatile bowl can act as a practical coaster for wine bottles or can be used to serve appetisers. www.orrefors.us

1. Franke Coffee Systems A800

Suitable for spacious counters or cosy corners, Franke’s A800 model can produce an unprecedented variety of hot and cold coffee beverages, each made to the same high standard. The large, intuitive touchscreen can be configured to each venue’s requirements, providing full flexibility for team members. There is also the option to add the integrated FoamMaster and optional iQFlow, as well as the choice of three coffee bean varieties. Thanks to its three-boiler system, the A800 is the ultimate multitasker: preparing coffee for one customer whilst making a cup of tea for another and foaming milk, enabling staff to serve multiple customers promptly. coffee.franke.com

2. Corby Hall Santa Fe Serving Pieces

Corby Hall, a family-owned business based in Randolph, New Jersey, has supplied the international hospitality industry with high quality flatware, holloware and bright white porcelain dinnerware for the past 40 years. With designs ranging from traditional to contemporary at extremely competitive price points, Corby Hall has the ability to supply all food and beverage outlets associated with a full-service foodservice operation. Its global distribution network coupled with production facilities in Europe and Asia allows for seamless service for both opening orders as well as re-supply. The Santa Fe serving pieces range from a sauce ladel to an ice scoop. www.corbyhall.com

3. Vista Alegre Shangri-La

Exotic, seductive and versatile, the Shangri-La collection by Vista Alegre offers a cohesion and uniformity that is a departure from the decorations and non-linear shapes typical of stoneware. Available in two colourways – Vine and Oro – the collection is built upon the philosophy that unpredictability creates harmony, and spontaneity creates a very relaxed elegance. Established in 1824, Vista Alegre has always been associated with Portuguese history and cultural life, having built an international reputation for its portfolio of tableware, gifts, decoration pieces and porcelain articles for hotels that all maintain a strong link to design and culture.

www.hotelware.vistaalegre.com

4. Goodfellow & Goodfellow Studio Mattes Glass Craquelé Plate

In collaboration with leading operators across all hospitality sectors, Goodfellow & Goodfellow is committed to sourcing trailblazing pieces that exceed client expectations. With meticulous attention to detail, Studio Mattess’ collection deftly switches between traditional elegance and cutting-edge innovation. Be it glassware, wood or ceramics, the pieces provide a compelling backdrop for culinary creations, allowing the cuisine to take centre stage. The new Glass Craquelé Plate features a unique crackled surface that creates a dynamic visual effect through the interplay between light and shadow, while the glass ‘pillow’ allows food to seemingly float.

www.goodf.co.uk

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Veneziano Mixology is a glassware collection rich in shapes and sizes in order to meet bartenders’ every need. Comprising goblets, tumblers and shot glasses in mouthblown and handcrafted crystal glass, the pieces offer the perfect serve for classic recipes and imaginative signature drinks. The transparency of the glass allows the colour of the drink to shine through the glossy texture of the Venetian-inspired surface, enhancing mixed and layered drinks. Zafferano Tableware was established by Venetian designer Federico de Majo in 2001 with the aim of creating an Italian brand to bring out the best of Italian design, wine production and haute cuisine. www.zafferanoitalia.com

Luxury glassware brand LSA

International’s Gio and Gio Line Collections demonstrate the value of versatility. Contemporary, stackable tumblers are available in clear glass or with a linear, textured finish. New stemware possesses the same fine walls and clarity of form to complement a variety of settings and interiors. Pared back silhouettes allow the glasses to be used in a multitude of ways, with drinkware doubling as dessert bowls, tapas dishes or tealight holders. Dishwasher-safe, machine-made glass is a practical choice for durability, while the quality ensures a high level of brilliance and clarity.

www.lsa-international.com

The reluctant design and plain geometry of the Bolla plates result in a perfect foundation for the modern staging of premium dishes. Available in four sizes ranging from 13.5-25cm in diameter, Bolla is characterised by an elevated rim and an almost pure white glass appearance that perfectly frames haute cuisine dishes. With a portfolio spanning buffetware, catering equipment, serveware, glassware, barware and decorative pieces, Zieher is synonynous with innovative design. The brand counts five-star hotels and top class restaurants across more than 90 countries among its international client list, specialising in creative gastronomy trends and solutions. www.zieher.com

– Moss

Inspired by nature, Artefact Moss combines the hand-thrown feel of pottery, commercial-grade colour body porcelain, and reactive glaze for maximum durability and style. Predominantly rich green with blue and amber undertones, the Moss colourway offers a cool, organic look that accentuates the freshness of any dish and pairs well with other tabletop essentials. Spanning an array of porcelain pieces including mugs, small plates, ramekins, pourers and sugar packet holders, Artefact can be specified in Moss or can be mixed and matched with other colours. Offering a balance between artisanal and functional, Artefact Moss sets an inviting ambiance for coffee or tea presentations. www.fohworldwide.com

4. FOH Artefact

2. LSA International Gio and Gio Line

3. Zieher Bolla

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Fine Dining & Living Chefs at the Parc 2023

In collaboration with its brands Fine2Dine and Chic, Belgian tableware company Fine Dining & Living has sponsored the 2023 edition of international gourmet festival, Chefs at the Parc. Hosted at the historic boutique hotel Parc Broekhuizen in the heart of the Netherlands, the four-day event saw more than 60 Michelin-starred chefs come together to showcase their culinary talents. Comprising five different events ranging from a Best of Europe dinner to a Kitchen Party, the chefs presented their culinary creations on Fine Dining & Living’s carefully curated plates and bowls. Participating chefs included Gert de Mangeleer from two-starred Hertog Jan at Botanic Sanctuary in Belgium; Jan Hartwig from three-starred Restaurant Jan in Munich; and Francesco Sansalone from three-starred Cocina Hermanos Torres in Barcelona. Fine Dining & Living specialises in the design, production and distribution of high-end tableware. With seven distinct brands under its umbrella, the company offers a wide range of premium quality products to meet the needs of both professional chefs and home cooks alike.

www.finediningandliving.eu

The newest addition to Amefa’s collection is Venus, a timeless cutlery model with a drop-shaped handle that adapts to both casual and refined dining settings. Its elegant lines and rounded contours ensure comfort and optimal balance when holding the cutlery. Crafted from the highest quality 18/10 stainless steel, Venus is dishwasher safe and carefully finished to the last detail for a long-lasting shine. Venus has been conceived to suit every occasion or style, enhancing the everyday enjoyment of good food. Amefa has been setting tables around the world since 1931; all products are manufactured with the utmost care and checked carefully, to guarantee many years of service. www.amefa.com

Zwiesel Glas Fusion

After celebrating its 150th anniversary in 2022, German glassmaking company Zwiesel Glas has unveiled Fusion, a new filigree glass experience that showcases the harmonious interplay between man and machine through a composition of two parts that become one. Traditional handwork merges with state-of-theart machine precision; the soft and particularly fine feel of the wafer-thin stem is created by human hands, while the impressive stability and elegant bowl in this series are produced by machines. Made with Tritan crystal glass, Fusion features the perfect pieces for serving Bordeaux and Burgundy, light and strong white wines, or even Champagne.

www.zwiesel-glas.com

John Jenkins Glassware Professionals

John Jenkins is one of the UK’s leading designers and suppliers of crystal and glass for the high-end hospitality industry. Founded in 1901, the brand’s principal aim is to design and supply stylish glassware that remains practical in service and complements both wine and table.

The company keeps in stock a diverse and expansive range of both handmade and machine-made glassware that runs the gamut from wine and cocktail glasses to classic tumblers, all of which are available for immediate delivery. Collections range from Gala to its finest wine glass series Starr, a fully handmade glass intended for the serious wine enthusiast. John Jenkins’ in-house design department also creates exclusive patterns of handmade glassware to suit the specific requirements of the global hospitality clients, including luxury hotels, fine-dining restaurants and world-class bars.

The brand also has showrooms in New York, with the US market served by its distribution centre in New Jersey. Each pattern within the glassware portfolio benefits from the latest advances in glass-making technology, which are implemented diligently to enhance the clarity, durability and scratch-resistance of the finished product.

www.johnjenkins.co.uk

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and Barware

Urban Bar is a family-run company with over 45 years experience designing, developing, producing and decorating glass and barware for leading brands and bars across the globe. The company offers both its own range of products for the hospitality industry, as well as designing bespoke shapes to support clients’ unique brand identities, such as Jameson and Martini. Urban Bar launched its own premium product range in 2000, comprising both its own designs and those that have been worked on in collaboration with experts in the mixology field. Urban Bar has been a proud member of the UN Global Compact and certified carbon neutral since 2017. www.urbanbar.com

Made from Ecogres – stoneware made of 98% recycled clay – Grespresso Ecogres is a series of handmade eco-conscious cups. The collection features a distinct design characterised by contrasting glazes and textures. The versatile sizing of each cup presents a range of opportunities, catering to service applications beyond espresso. From serving coffee to presenting sugar cubes, sauces or small appetisers, Grespresso Ecogres easily adapts to the expansive culinary spectrum. Costa Nova, which is produced by the leading stoneware manufacturer Grestel, specialises in Portuguese-made fine stoneware products that are durable and timeless. www.costanova.com

Modbar Modbar Espresso AV

Modbar has revolutionised the restaurant industry by breaking down the barrier between baristas and customers with its innovative under-counter design. Customisable by handle, finish and style, the machinery leaves only the taps on display. Seamlessly integrating with restaurant spaces, the sleek and minimalist equipment elevates aesthetics while ensuring top functionality. From precise espresso shots to quick steam recovery and artful Pour-Over Modules, Modbar offers tailor-made solutions. As a symbol of excellence, design and transparency, Modbar remains the go-to choice for restaurants seeking to create a unique and premium coffee experience. www.modbar.com

Revol has invited designer Inga Sempé, who is renowned for her love of brasserie cooking, to reimagine the traditional casserole dish, reaffirming the company’s attachment to its culinary culture through bold and contemporary creations. The collection name –Bombance – references the shape of the casserole dish (bombé = swollen) whilst also alluding to the expression ‘faire bombance’, meaning to have a feast. The cocotte are available in five diameters and the dishes in three sizes. There are two versions: Oven & Table and Induction Buffet that keeps food warm, both of which come in a fully enamelled blue and cloud-grey hue or a shiny alabaster white. www.revol1768.com

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2. Costa Nova Grespresso Ecogres

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Frizbee Ceramics Offbeat Tableware

Frizbee Ceramics offers high-end handcrafted porcelain tableware designed and produced by Belgian artists Lisa Egio and Elliot Kervyn who graduated from the Royal College of Arts London. The brand’s cups, bowls, plates and planters often feature nostalgic visuals such as aliens and distorted smiley faces, evoking ‘90s street art and rave culture. Each item is casted using premium porcelain and glazed by hand. While unique in design, the range remains true to the company’s core philosophy of durability and functionality. Frizbee Ceramics adds a youthful charm and zest to any table in a variety of contexts with its evocative and offbeat designs through collaborations, exhibitions and performances with luxury fashion brands, museums, art galleries and artists. www.frizbeeceramics.com

Eternum Signature – Cento

Headquartered in Gembloux, Belgian cutlery brand Eternum will celebrate its centennial anniversary in 2024, marking 100 years as an influential brand in the design sector. Its core business has always been the creation and sales of cutlery and table accessories, focusing on the international hospitality industry in recent years. To celebrate the milestone, the company has unveiled Cento, a new addition to the Signature collection. Designed by Nick Holland, Cento embodies Eternum’s craftmanship and expertise; hot forged technology has been used to create a raised central line that spans the length of the stem. Today, Eternum exports its products to more than 70 countries globally, distinguishing itself through its innovative and striking patterns in the world of cutlery. It enjoys a reputation for customer satisfaction, excellent service and honest pricing. www.eternum.com

Pordamsa has launched Wave, a collection of organically-shaped tableware with wide plating space. Available in both a matte and glossy finish, the series provides chefs with a plethora of options for their culinary presentations. In addition to a glossy finish, Wave is available with a special matting system that provides an extremely soft touch, while protecting the piece for food use. Founded in 1975, Pordamsa creates unique tableware and gastronomic accessories for chefs committed to telling a story with each dish. Its catalogue comprises pieces suitable for restaurants and hotels with gastronomic sensitivity to redesign their culinary presentations.

www.pordamsa.com

2. Nude Glass Stem Zero

The Stem Zero collection by Nude Glass has been crafted using Ion Shielding Technology, a surface modification technique that produces the world’s toughest, yet finest lead-free crystal glass. Conceived to satisfy the most discerning wine connoisseur, the delicate design brings a weightlessness to the vessel, allowing one to fully savour the aroma and taste of the wine. Sensuously shaped and effortlessly graceful, the Volcano series consists of four eyecatching wine glasses with a fluted shape that accentuates the wine-drinking experience. Launched in 2014, Nude is the first contemporary design brand from the Şişecam Group.

www.nudeglass.com

3. Chef & Sommelier Symetrie

Designed to meet the needs of restauranteurs, mixologists and caterers looking for delicate yet different glassware, Symetrie is characterised by the vertical lines that run through the bowl of its stemglasses creating a mesmerising optical effect – a new trend that highlights beverages without drawing away attention during tasting. While the 21cl coupe and the 58cl balloon are designed to spark creativity with mixologists, the 16cl flute is ideal for bars and caterers; its small capacity and size is particularly convenient for standing consumption. All Symetrie items are made from high-performance lead-free crystal glass material, Krysta.

www.chefsommelier.com

4. MyGlassStudio Hexas

MyGlassStudio’s Hexas collection comprises ultra-durable mini appetiser plates to display finger food and canapes at events, receptions and cocktail parties. Featuring a hexagonal shape, the plates can be arranged in various colour formations and patterns to create distinctive displays. The range is available in two colourways: Charcoal Gray, an urban theme that includes copper and dark grey tones; and Summer Vibes, which encompasses a complete spectrum of beach colours, ranging from sand hues through to deep sea blues. Specifiers can take advantage of MyGlassStudio’s bespoke service, choosing from 150 colours to create one-of-a-kind concepts.

www.myglassstudio.com

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Mogogo Modular Systems for Hospitality

Mogogo was founded in 2009 by Moti BenAharon, a Le Cordon Bleu chef who spent 20 years working in high-end catering, together with Yariv Kadosh, an industrial designer with experience collaborating with international brands. Their combined expertise led to the creation of Mogogo, a brand with a resolute commitment to providing innovative furniture solutions for the hospitality industry.

Through extensive research and development efforts, Mogogo collaborates with renowned designers, in line with its belief that creating enduring products requires a holistic approach. The ultimate objective is to deliver high-quality, practical furniture and equipment for the F&B industry.

At the core of the brand’s design philosophy lies a dedication to enhancing existing products and unveiling innovative, captivating creations. Presently, Mogogo offers eight diverse product lines that can seamlessly function on their own or synergistically via their modularity, incorporation of sustainable bamboo materials, a fusion of historical legacy with innovation and commitment to quality.

The company’s sustainability strategy is built on three key pillars: the use of bamboo as its primary raw material due to its renewability, low environmental impact and durability; using knockdown product design to save shipping energy and costs and reduce carbon footprint; and a focus on a long product lifecycle by using durable materials and replaceable parts, in line with a circular economy. This approach benefits both the environment and customers, promoting eco-friendliness while offering economic advantages.

Mogogo places a significant emphasis on customer relationships, believing that it begins with the first conversation and should last a lifetime. The brand seeks to understand the daily challenges faced by F&B professionals and makes exceptional customer service an integral part of its offering. Mogogo’s modular furniture systems for hospitality are designed to seamlessly integrate into any interior, enhancing design standards and sophistication for guests. Their products are seen as a gateway to a new era in hospitality.

www.mogogo-buffet.com

Japan-based bone china manufacturer

Narumi has unveiled the new Moment teapot. Inspired by traditional Asian ceramics, the Moment teapot is shaped like a flattened classical jar with a uniquely curved handle that recalls a traditional Japanese pattern of flowing water. By focusing on the balance between the wrist and the teapot’s centre of gravity, it is designed to reduce the load on the wrist by more than 30% compared to Narumi’s standard teapot. Asian traditions and ergonomics are skilfully combined in the distinctive beauty of the Moment teapot, which has received a Red Dot Award for Product Design 2023.

www.narumi.co.jp

Craster has introduced two new sizes to its Tilt collection of carafes. Meticulously crafted and mouth-blown from soda lime glass, the small and medium versions have a footprint identical to the Large Carafe, yet offer new options for portion control. Featuring elegantly tapered necks and angled tops, the carafes make for effortless pouring at both buffet and table settings, with the larger receptacles best suited to infused water and fresh juices, and the smaller for individual pours of flavourful consommes. Versatile and classic, the Tilt Glass Carafe collection can be combined with risers and plinths to create an elegant and distinctive display in hospitality settings.

www.craster.com

The Cocoon glass series explores innovative shaping methods. The range comprises five stemglasses and two wine or drink tumblers, as follows: Burgundy, Bordeaux, Red Wine, White Wine and Champagne. With the help of modern techniques, a cocoon-like structure provides ample space for the wine and allows the concept of ‘aroma development’ to take on new facets. The goblet allows wine to breathe to maximum and unfolds even with a little swirling. The longer the wine is left in the Cocoon, the more its flavour undergoes a metamorphosis. The Cocoon experience is enhanced by the use of thin glass walls and a delicately designed stem www.stoelzle-lausitz.com

Founded in 2014 as the first horeca brand from the Turkish heritage company Kar Poselen, Bonna is dedicated to integrating new generation technological systems into its facilities and production processes. Inspired by nature, the Snell series comprises sand, blue and green colourways that reflect the eye-catching beauty of light refraction. With the Snell series, the tableware brand combines the work of the soil with the transitional lines representing the refraction of light. Comprising plates of various sizes and styles, bowls, coffee cups and saucers, the collection’s textures and patterns work together to create unique tablescapes.

www.bonna.com

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Sambonet Radici Buffet System

Sambonet, part of the Arcturus Group, has launched a new stylish buffet system that is completely customisable, enabling each service to stand out with its own style and function. Developed and designed in Italy, the Radici Buffet System comprises almost 200 items, revolutionising and completing the brand’s horeca offer. The unique selling point of Radici is the combination of painted stainless steel structures together with nature-inspired materials. Wood, polyrattan, iron and stoneware are complementary of one another and offer unique aesthetic versatility that is adaptable to each service type and hospitailty setting.

www.sambonet.com

2. Arthur Krupp Sunlight Blue Arthur Krupp

The newest addition to Arthur Krupp’s range of contemporary mise-en-place dinnerware, Sunlight Blue draws soft rays of light on matt stoneware, a decorative motif that draws inspiration from nature. The blue rays vary in intensity from the edges to the centre of each plate. The Italian brand meets the needs of a wide range of foodservice and hospitality operators through an increasingly comprehensive catalogue that, alongside stainless steel and PVD cutlery, features a wide selection of high-quality porcelain, stoneware and melamine plates. In all its different shapes, Arthur Krupp dinnerware is an impressive canvas for cuisine to be served on.

www.paderno.it

3. Porland Stoneware

Established in 1976, Turkish brand Porland’s innovative point of view, striking designs and producing power make it a standout name in tableware. Porland’s Stoneware series offers an exceptional dining experience with its robust, hard and non-porous structure. Designed without harmful heavy metals such as lead and cadmium, the Stoneware series is an ideal choice for health and wellnessfocused concepts. In fact, one of the range’s most distinguishing features is its 0% absorption rate. Porland Stoneware comprises eight different collections, each featuring unique designs and colours inspired by the iris layer of the eye.

www.porland.com

4. Thrill International Thrill Jet

Established in 2014, Thrill International offers a complete line of professionalgrade solutions for chilling and sanitising glassware, designed, engineered and manufactured in Italy. With just a single action, Thrill products cool and sanitise glassware in seconds, enabling bartenders to control and customise the chilling process according to the unique requirements of each individual drink.

At Host Milano 2023, Thrill International launched Thrill Jet, a new glass sanitising and chilling solution. Its minimalistic and sleek Italian design ensures it will blend seamlessly into any bar or restaurant setting by being placed conveniently on a bar counter and taking up minimal space.

www.thrillinternational.com

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Designed by Erika Lagerbielke

1. ID Fine Reckless

ID Fine has unveiled Reckless, a collection of tableware that offers a black canvas for culinary creations to shine. The range is characterised by a dark, sophisticated hue that pairs well with a variety of dishes, from bold, colourful salads to rich, decadent desserts. The reactive glaze on the pieces reacts with the heat of the food, creating a dynamic marbled effect. The glaze is paired with digital decoration, adding an extra layer of visual interest to the tabletop. Not only is Reckless stylish, it is also practical and functional – the porcelain is resistant to scratches and staining, making it suitable for commercial use in hotel restaurant or catering settings.

www.idfine.com.tr

2. Steelite International Craft Aqua

Steelite International is a designer, marketer, manufacturer and supplier of award-winning tableware, lighting and buffet solutions for the global hospitality industry. New for 2024, Steelite International will launch its Craft series in a new colourway – Aqua – bringing a fresh and vibrant hue to the iconic collection. The Craft range is inspired by handcrafted, simple country wares made by generations of potters over hundreds of years. The range embodies the beauty of rich, lustrous glazes applied by hand, and celebrates chance effects and reactions which occur naturally in the kiln. The unique glazes contrast with the tableware’s simple forms and shapes.

www.steelite.com

3. Hoeller Manufacturing Woodline

Founded in 1989, Hoeller Manufacturing is a family-run and internationally operating buffet solutions company based in Amstetten, Austria. The company believes innovative buffet solutions are the playground for perfectly staging culinary delights. Hoeller Manufacturing is setting trends in this department with its patented buffet technology, offering tabletop cold and hot plates, as well as tubes that stage and precisely temperature dishes between -5 and +140-degrees Celsius. The Woodline collection of buffet displays features surfaces made from durable Gorilla Glass or stainless steel in combination with the natural look and feel of real oak wood.

www.hoeller-solutions.com

4. Julius Meinl The Originals Bio Fairtrade

Premium coffee brand Julius Meinl has introduced three new double-certified coffee blends to its Vienna-inspired The Originals coffee line for the hospitality sector, who are set to play a leading role working with customers to reach their sustainability goals. The three new products are both Bio – a technique which sees that every coffee bean is nurtured through responsible, organic agricultural processes, and Fairtrade – which sees farmers receive a fair price for their coffee crops. This in turn both leaves a lasting impact on the farmers’ livelihoods and enables them to invest in growing greater quality beans in the future.

www.juliusmeinl.com

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ADVERTISING INDEX ISSUE 33

Screen To Table

Have you ever watched Netflix’s Chef’s Table or Iron Chef and thought “I could just eat that”? Well, now you can. The global streaming service has opened its first pop-up restaurant – Netflix Bites – giving viewers the opportunity to get a real-life taste of their favourite TV shows.

Located within Short Stories Hotel in West Hollywood, the al fresco screen-to-table restaurant offers an elevated dining experience conceived by several well-known chefs from Netflix’s most popular series. Participants including Michelin-starred chefs Curtis Stone and Dominique Crenn, as well as baker Nadiya Hussain and Jacques Torres from Nailed It, have teamed up to create a special tasting menu featuring flavoursome bites that showcase their specialties. Highlights include Stone’s whole Dungeness crab curry with finger limes, crispy

shallots and garlic, and Ann Kim’s Lady Zaza pizza with tomato, kimchi, sakura pork, scallion and sesame. Netflix has also enlisted the stars of Drink Masters to curate a custom cocktail menu of alcoholic and non-spirited libations to wash everything down. Guests can even sample LP O’Brien’s iconic Everything But The Alley Cat, as featured on the mixology competition show.

“Netflix is already a destination for beloved food programming, from documentaries to competition shows,” says Josh Simon, Vice President of Consumer Products, Netflix. “From episode to entrée, with Netflix Bites we are creating an in-person experience where fans can immerse themselves in their favorite food shows. We are excited to collaborate with these incredible chefs who will bring this vision to life and showcase an array of their delicious menus.”

From episode to entrée, Netflix enlists its star chefs to open a pop-up restaurant in West Hollywood.