Supper - Issue 35

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CONTENTS ISSUE 35

SERVICE

Setting The Scène

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Two-Michelin-starred chef Stéphanie Le Quellec reflects on her path to culinary stardom from Top Chef France to France’s top kitchens.

King of Land and Sea

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As Paco Pérez celebrates the 15th anniversary of Enoteca, the Michelin-starred chef reflects on his mar i muntanya cuisine and the evolution of his culinary style.

Pillars of Potential

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As Pillar Kitchen debuts at London’s new luxury landmark, the brand’s Director of Hospitality discusses its all-encompassing nourishment philosophy and plans for future development.

DINING

Hedonistic Hospitality

074

Almost a decade after first making its mark on Mykonos, Scorpios is venturing beyond Greek shores to introduce its hedonistic hospitality to lands near and far.

SIPPING

Apéritifs

085

Introducing a new section focused on the trends shaping the drinks industry, covering everything from partnerships and pop-ups to provenance and packaging.

COFFEE THAT’S BETTER IN EVERY WAY.

Introducing THE ORIGINALS BIO FAIRTRADE.

A range of three doublecertified coffees, with every single bean nurtured through responsible organic agriculture and our trademark Viennese craftsmanship.

Leaving a lasting impact on our coffee communities. And, with its exceptional aromas, on your customers.

DOUBLE CERTIFIED

BELVEDERE BLEND

100% Arabica

Notes of hazelnut, toffee and baker‘s dark chocolate.

GLORIETTE GOLD

Notes of cocoa powder, roasted walnuts and sugar glaze.

DANUBE DELIGHT

Notes of brown spices, dark chocolate and roasted peanuts.

The Theatre of Dining

At what stage did dining out become such theatre? No longer is the succulent Japanese wagyu or rich essence of the Périgord truffle the most memorable aspect of a meal, but more often, the way in which it’s served. In recent years, food presentation has reached new heights, with everything from statement tableware and live cooking stations to magical illusions and 3D projection mapping reinventing dining out as a form of entertainment.

Take Nusret Gökçe, for example. The Turkish restaurateur, better known as Salt Bae, has gone viral for his suave steak slicing and signature salt-sprinkling technique, which have arguably made a greater impact than the food itself. Of course, that’s not to say the theatrics exist in place of quality, though they do tend to reach a wider audience via social media shares and word-of-mouth.

Other properties take a different approach, tapping in to emotions to make memories. In London, a Knickerbocker Glory trolley envisioned by Tom Sellers at 1 Hotel Mayfair recalls childhood rituals; the Neapolitan-coloured cart is wheeled table to table to whip up nostalgic desserts, with guests able to select flavours, toppings and sauces – whatever takes their fancy.

Mandarin Oriental Hyde Park meanwhile approaches theatre through a food-focused narrative; servers at Dinner by Heston Blumenthal play the role of a jester, with diners choosing their preferred style of service – the most entertaining of which sees the ‘maverick’ tell animated tales of the history or inspiration behind a dish. And then there’s the likes of interactive tableside cooking, the bottle spinning showmanship of a master mixologist, and the immersive environments that

transport diners to a different setting – all crafted to bring an element of theatre to F&B.

In this issue of Supper, theatrics are part of the experience at many of the venues featured, with light shows, smoke play and storytelling creating impact. At Como Orchard in Singapore, even the making of a simple cup of coffee is a scene-stealer thanks to the talents of Bruno, a barista bot who can whip up a frothy cappuccino in minutes using his robotic arms. Being functional and serving as a source of amusement, the initiative is a smart addition to F&B operations.

And in Las Vegas – the entertainment capital of the world – it’s only natural that dining out comes with a sideshow. At the recently opened Fontainebleau, theatre comes from the drama of the interiors, the food on the plate and way in which it’s served. Perhaps the most attention-grabbing experience is at Papi Steak, where a $1,000 hunk of meat is paraded around the restaurant by a marching cast of servers – quite literally making a song and dance out of dining. The spectacle has reportedly bolstered sales of the dish substantially, demonstrating that people will pay the price of quality cuisine, particularly if it’s made into a performance.

Whatever the level of sophistication or gimmickry, the world of F&B is undoubtedly a theatre, so let the show begin; Supper is served.

Catherine Martin • Managing Editor

ON THE COVER Quenino by Victor Liong Artyzen Singapore

@SupperMag

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

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

Jez Reid

CORPORATE Accounts ar@mondiale.co.uk

Finance Director

Amanda Giles

Chairman

Damian Walsh

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APPETISERS

And The Winner Is...

As the biggest night in cinema, the Oscars is unmatched in its glitz and glamour. From the red carpet to the stage design, the magic extends to all corners of the event – including the official after-party. Taking place in Los Angeles after the glittering ceremony, the annual Governors Ball will this year play host to star chef Wolfgang Puck, who has been cooking up a storm for the Hollywood elite for almost 30 years. Once again, Puck has called upon Elliott Grover, Executive Chef at 45 Park Lane, to create three signature dishes that embody the best of British cuisine.

Grover will bring a taste of Britain to the City of Angels with a menu featuring roast beef with a wagyu roasted Yorkshire pudding, creamed horseradish and watercress. Also on offer is a prawn cocktail roll topped with beluga caviar and Marie

Rose sauce, as well as native lobster ‘fish and chips’ with a spicy tartare sauce and triple cooked chips. “I am incredibly honoured to be bringing classic British dishes to Hollywood for a second year with Wolfgang, especially celebrating his 30th year cooking for the awards,” says Grover.

Back in London, 45 Park Lane will mark the occasion in a number of ways, including by showcasing an exhibition by celebrity photographer Andy Gotts; serving up Grover’s menu at Bar 45; and producing a cocktail crafted by Bar Manager Enrico Perri. Aptly named ‘And The Winner Is...’, the beverage brings together Campari infused with pickled red pepper, sweet Vermouth and clementine liquor with kaffir lime leaves, topped off with champagne. A tipple fit for the red carpet and beyond.

With dozens of brands within their remit, each with its own restaurants, bars, lounges and clubs, major hotel groups have a challenge on their hands in balancing crowd-pulling F&B concepts with the consistency of a brand promise.

On a mission to shake things up, hotel groups are taking the lead by bringing F&B development in-house. In issue 31, Supper reported on the launch of Ennismore’s integrated F&B concept studio, Carte Blanched, which was created in response to the crucial role F&B plays in the both the guest experience and revenue. In fact, 190 restaurants and bars across Ennismore’s 100 lifestyle hotels generate approximately 50% of the group’s total revenue. The specialist collates

Causing A Stir

As hotel groups take the lead on launching new restaurants and bars, Hilton is the latest to reimagine the development process with its own in-house F&B consultancy.

an extensive network of chefs, mixologists and creatives who bring individual F&B venues to life on a project-by-project basis, overseeing every phase, from concept to completion and beyond. “Carte Blanched is how we ensure our restaurants and bars are authentic and culturally relevant globally and in local markets,” says founder and co-CEO Sharan Pasricha, referencing the studio’s portfolio of 40 brands, ranging from Dani Garcia’s lively Bibo at Mondrian Shoreditch to the exotic Tandoor Tina at 25hours Dubai.

Now hotel behemoth Hilton is following suit, embarking on a new venture to create and deliver original F&B experiences through its own in-house consultancy. Known as Stir Creative Collective, it marries the company’s global footprint – encompassing almost 7,400 properties – with decades of experience designing and delivering F&B destinations that cater to a vast range of guest tastes and preferences.

Stir Creative Collective’s à la carte services are built on three core pillars, beginning

with strategy, which encompasses market studies and analysis, masterplanning and programming, and repositioning support. The concept pillar is dedicated to behind-the-scenes assistance, taking in prime cost evaluations, menu development and third-party chef recommendations, as well as design consultation, integration and management, and creative narratives. Meanwhile, the branding arm offers customer-facing support including marketing and PR guidance, F&B programming, concept implementation and reputation management.

Putting the new approach into practice, Stir Creative Collective recently unveiled five bespoke restaurant and bar concepts at Conrad Orlando. Marking the consultancy’s most impressive

project to-date, the quintet of venues range from elevated rooftop dining at Ceiba and vibrant tiki lounge Papaya Club to buzzing European café Little Spoon and al fresco spritz bar Apéro, plus a traditional Italian trattoria. And with a robust pipeline of hotels, Stir Creative Collective will continue to bring unique F&B concepts to market throughout 2024.

“At Hilton, we understand the undeniable importance that hotel food and beverage programmes have on the guest experience,” says Chris Silcock, President of Global Brands and Commercial Services at Hilton. “With the introduction of Stir Creative Collective, we have the unique ability to work with our owners, operators and hotel teams to tailor our food and beverage innovations to meet the evolving needs of our guests, together, arming those groups and the industry at-large with meaningful solutions that drive revenue and brand loyalty.”

Craft unforgettable dining experiences with Ariane Fine Porcelain Tableware

Setting The Scène

Two-Michelin-starred chef Stéphanie Le Quellec reflects on her path to culinary stardom, from Top Chef France to France’s top kitchens.

Words: Eleanor Howard • Photography: Courtesy of Sani Resort (unless otherwise stated)

Iwant to deconstruct the concept of haute cuisine,” says Stéphanie Le Quellec, as we take a seat at Over Water, her restaurant at Sani Resort in Halkidiki, where she will later host a one-night-only dinner as part of the resort’s annual gourmet festival. “In France, fine dining can be very traditional so I’m trying to create something fun with my food.”

It’s a bold endeavour, one that the twoMichelin-starred chef has been pursuing for the past two decades, having been enamoured by dining from a young age. “Although there are no chefs in my family, I knew I wanted to be a chef since I was a little girl – we’ve always had ‘culture de la table’,” she explains, citing childhood memories of dining together in her hometown of Enghien-les-Bains.

At just 14, she committed to a career in the industry by spending five years at hospitality management school before coming under the tutelage of Philippe Legendre at threeMichelin-starred Le Cinq at Four Seasons Hotel

George V in Paris. It was here that the 19-yearold’s eyes were opened to the world of luxury hotel dining.

It was also at Le Cinq that she met and fell in love with her now husband David Le Quellec – a fellow chef – solidifying the role that cooking would come to play in all aspects of her life. “I have always mixed family and business,” she states. “Having a husband in the same sector helps because he understands the demands of the job, he has the same patience. It can be hard to find a balance but when you really want something, you can find a solution.”

After working together for four years in Paris, Le Quellec left to support the opening of Philippe Jourdin’s restaurant at Terre Blanche, a former Four Seasons property in Provence. In the space of six years, she swiftly rose up the ranks, becoming executive chef of the resort at just 28 years old.

Despite already experiencing success, a lost bet in 2011 resulted in a stint on screen. “I had

been taking part in cooking competitions when my father-in-law dared me to apply for series two of Top Chef,” she says, admitting she was nervous at the prospect of appearing on national television week after week. “He said if I did it, he would give me a bottle of champagne so I decided to register thinking that I would never be accepted.” The production called her back two weeks later and Le Quellec found herself thrust into the spotlight, competing with talent from around the country, finally going on to win. “If I decide to do something, I do it well; I have to win,” she states matter-of-factly, crediting the show with giving her a newfound confidence in her abilities. And what did her father-in-law have to say about her victory?

“He gave me the bottle of champagne and said ‘you were right to trust in me’,” she laughs.

Rather than jumping in to open her own restaurant like many TV cooking competition winners, Le Quellec instead returned to her post at Terre Blanche before heading back to Paris to reopen the fine-dining restaurant at Le Prince de Galles. “I decided to go back because it was a good opportunity for me at 30 years old, to manage a team of 50 cooks in a Palace kitchen, and it came with the prospect of earning a Michelin Star very quickly.”

And very quick it was – La Scène received its first star just nine months after opening, which was a first for the hotel in its 90-year history. The second came six years later, just one month before Le Quellec announced her departure to open her own standalone restaurant, also named La Scène. “For a chef, it’s not a goal but an achievement,” she says of the accolade. “Obviously for guests, it’s a quality guarantee so it’s something important to keep in mind. It also gives you a reason to always do your best

“In France, fine dining can be very traditional so I want to deconstruct the concept of haute cuisine with my food.”

Signatures that have followed Le Quellec throughout her career include a red mullet prepared in a Provence-style bouillabaisse, and a pain perdu filled with a potato soufflé and topped with caviar. Her no-frills approach means the maximum attention is paid to the produce on the plate, as well as its provenance. “I try to never use a product if it’s not sustainable,” she states. “For example, I love wagyu beef but only when I’m in Japan. So instead we have sourced a very beautiful beef just 90 minutes from Paris.”

every day – to retain two Michelin stars, you have to be better than the day before, so it’s a good thing for the team to work towards.”

While Le Quellec concedes that her greatest achievement is earning two Michelin stars, in fact her sense of purpose comes from something much simpler. “It is when my restaurant is full. Every day at 8pm when I see the dining room full of people happy to be there, I’m reminded why I do this job.”

So, how would she define her cooking style today? “My cuisine is very pure and simple,” she states. “It’s also important to me that there only be two or three ingredients on the plate to respect the product and to give it a strong identity. But I always try to add a twist, to bring something different.”

Not only is using locally-sourced seasonal product environmentally sustainable, but it is also economically sustainable, which is something Le Quellec must consider when running her own restaurant. “It’s a delicate balance to be sustainable within fine dining but it is possible – I’ve had my own restaurant for four years now and we aren’t losing money,” she notes. “But we do have to be very clever with our menus.” Without the financial security provided by a hotel operation, Le Quellec must also maintain a pragmatic mindset, prioritising profitability over critical acclaim. “You have to be careful with the number of covers,” she warns. “Perhaps I could get a third Michelin Star if I make my restaurant only 15 covers, but I know we need to have 26-28 to be profitable.”

Despite La Scène’s resounding success, last year Le Quellec began to feel the inevitable pull back to hotels and the opportunities they can offer. “In a hotel, you can take the guest through the day from breakfast to lunch and dinner,” she explains. “There isn’t just one kitchen or cuisine style in a hotel, so there are plenty of possibilities.”

As a result, she embarked on two new hotel partnerships, including curating Kitchen, a new dining concept at Hôtel Madame Rêve. Here

At Sani Resort’s Over Water restaurant, Le Quellec serves up sophisticated French fare with a modern twist

“It’s important that there only be two or three ingredients on the plate, to respect the product and give it a strong identity.”

she challenges traditional menu conventions, satisfying cravings by grouping dishes by mood rather than by course. Diners can choose from healthy dishes, rich comfort food, nostalgic childhood favourites and more. “It’s not a fussy menu,” she explains. “It’s dishes I know and love, the classic French small plates, including steak tartare, confit lamb shoulder and dark chocolate mousse. This represents my interpretation of French cuisine as it exists today and in my own kitchen, capturing the essence of how I see our culinary landscape in the future.”

Taking her expertise further afield, Le Quellec has also partnered with Halkidiki’s Sani Resort to bring a taste of Southern France to Greek shores, curating the menu for finedining restaurant Over Water. “I fell in love with Sani back in 2019 when I first took part in the gourmet festival,” she reveals. “I was very impressed with the product, so Over Water seemed like the perfect opportunity for me to come back into the hotel industry,” she reflects.

Conceived as a middle ground between her casual seafood restaurant Vive, Maison Mer – which she runs with her husband – and La Scène, Over Water serves up sophisticated French fare with a modern twist, such as sautéed scallops with caramelised cauliflower, red prawn tartare and asparagus mouselline topped with a Metsovone foam. She also created a tasting menu for her second appearance at Sani Gourmet, with highlights including poached langoustine drizzled with a sake and white miso beurre blanc, and Duglere-style John Dory, topped with diced tomatoes, zucchini and vanilla bean for unexpected sweetness.

“It’s very interesting for a French chef to have a restaurant outside of France,” Le Quellec concludes, before adding that the Over Water team travels to Paris during the off-season to work with her and her team in the kitchens at La Scène. “In my opinion, it’s always a good experience for me to work with chefs in other countries, to share my knowledge with them and to try something different.”

Kitchen at Hôtel Madame Rêve challenges traditional menu conventions, grouping dishes by mood rather than by course

© Victor Bellot

Cantine Collection

King of Land and Sea

As Paco Pérez celebrates the 15th anniversary of Enoteca, the Michelin-starred chef reflects on his mar i muntanya cuisine and the evolution of his culinary style.

Words: Eleanor Howard • Photography: Courtesy of Enoteca

The being of a cook is the happiness reflected on the face of the other,” says Paco Pérez when asked what success means to him – such is the poetic language that the Catalonian chef uses to speak about his vocation.

As one of the region’s most decorated chefs and a leading exponent of Spanish haute cuisine, Pérez has amassed no less than five Michelin stars over the course of his career – his first restaurant Miramar was awarded two stars in 2010, while Enoteca at Hotel Arts Barcelona won the same recognition in 2013. Since then, 5-Cinco by Paco Pérez at Hotel Das Stue in Berlin earned a star before closing its doors in 2019. He was also behind Eggs, Doble and Bao Bar in Barcelona, as well as gourmet burger bar La Royale; in addition to Arco in Gdańsk and Tast in Manchester.

In all, Pérez has put his name to more than 10 restaurants around the world, a portfolio that continues to grow. And though the chef caters his cuisine to each individual location and clientele, he is best known for his signature mar i muntanya fare – a subset of Catalan cuisine that marries mountainous produce with the yield of the sea. Dating back centuries, the specialty was born from tradeoffs between local farmers and fishermen, exchanging meat and vegetables for seafood. Since then, native chefs such as Pérez have invented sophisticated culinary delights based on the fusion.

According to the Andalucía-born chef, his “avant-garde”

culinary style has become “increasingly personal” over time, yet its core remains true to his founding inspiration – the sea. “It is a cuisine with flavour, structure and good technique,” he notes.

Frequent diners will no doubt be familiar with Pérez’s style and signature dishes, but they might not have picked up on his unlikely aversion to knives on the dining table. “I think it’s beautiful to have a 10-, 12-, 15- or 20-course menu that doesn’t require a knife,” he reveals, explaining that if a knife is needed, he feels he hasn’t done his job properly. A firm believer that cuisine is best enjoyed in a singe bite, he adds: “Not using the knife in a long menu shows that there is significant work behind every dish.”

The origins of Pérez’s craft can be traced back to childhood; growing up in the small seaside town of Llança, from the age of 12, he spent his evenings and weekends learning to cook at his family’s tapas bar. Yet he cites his career path as circumstantial more than anything, stating: “I wouldn’t say I was inspired by anyone to become a chef; it was just a coincidence.” Once his passion for cooking had been ignited, the budding chef combined his studies with summer jobs in restaurants before committing wholeheartedly to a career in gastronomy.

In the years that followed, Pérez trained with gastronomic greats, learning from one of the forefathers of Nouvelle Cuisine, three-Michelin-starred chef Michel Guèrard in the suburbs of Paris, before returning to Catalonia to work

at El Bulli alongside Ferrán Adrià – the so-called father of molecular gastronomy. “I undoubtedly believe that Adrià has been the most influential person in my career,” he reflects.

Though it wasn’t until he met Montse Serra, his now wife, that Pérez’s life changed forever. Together, the couple transformed her grandparents’ guesthouse and restaurant into a fine-dining destination. Located in Pérez’s hometown overlooking the crescent-shaped beach with the Albera mountains looming in the distance, Miramar has garnered international acclaim with diners flocking to the small fishing town from around the world, eager to sample his cuisine for themselves. “It took hard work, perseverance and effort to turn our home, which was essentially a seasonal beach hotel, into what it is today,” he explains.

Described by the Michelin Guide as ‘the perfect place to discover 21st century Mediterranean cuisine’, Miramar serves as Pérez’s gastronomic playground wherein he can experiment with shapes, flavours and textures to subvert diners’ expectations through imaginative dishes, ranging from a savoury cupcake made with olives, mozzarella and foie gras, to a potato broth encased in a skin of chargrilled potato ashes.

To what does he attribute the restaurant’s overwhelming success? “My wife is the soul of Miramar; without Montse, Miramar does not exist,” he states matter-of-factly. “So, from here, everything has its moments – better moments, worse moments – but it’s always beautiful to share so much time with the person you love.”

Despite the fact that Pérez’s heart will always belong to Miramar, in 2008 he ventured down the coast to bring the essence of the Costa Brava to the Catalonian capital with Enoteca at Hotel Arts Barcelona. It’s this concept that brings

“It took hard work, perseverance and effort to turn our home, which was essentially a seasonal beach hotel, into what it is today – ‘the perfect place to discover 21st century Mediterranean cuisine’.”

about our conversation, with the fine-dining restaurant now celebrating its 15th anniversary. With the hotel sitting within The Ritz-Carlton portfolio, the restaurant is built on a foundation of three key pillars: Origin, which refers to Pérez’s hometown; Product, meaning all ingredients used come from either the land or sea; and Excellence, which refers to the standard of both traditional and innovative techniques used. These are all principles that Enoteca shares with its sister property. “Always looking towards the sea, Enoteca offers a contemporary Catalan cuisine that doesn’t stray too far from Miramar,” he explains of the similarities between the two venues, before highlighting their core difference – “perhaps Miramar is more futuristic and avant-garde”.

Reflecting on the past 15 years, Pérez states: “Enoteca was the first restaurant we had operated away from Miramar, so it is very special to us. We wanted to bring the cooking of Girona to the shores of Barcelona, without losing our essence, and these fifteen years are the result of that effort.”

To commemorate the momentous milestone, Pérez has curated a special-edition tasting menu that takes diners on a trip down memory lane, revisiting iconic dishes from the restaurant’s storied past. “I believe a menu is a journey,” he states. “So you have to keep eating and savouring to have a good experience.”

In addition to the return of Enoteca’s signature sea cucumber carbonara from 2012, the anniversary menu revisits a 2018 appetiser for which Pérez cures, cooks and cuts Galacian octopus into thin slices to create a perfect mosaic. The delicate foil is then seasoned with pure sweet paprika oil and overlaid on an airbag of filo dough stuffed with a sofrito of octopus and flavoured with onion, garlic, pepper and white wine. Returning diners will also be pleased

The latest iteration of Pérez’s signature lobster bolognese is accompanied by chilli and a herb butter

to have a second chance to sample the iconic lobster bolognese accompanied by an artichoke Thai chilli sauce and herb butter.

Continuing Miramar’s innovative streak, Pérez has embraced the power of technology at Enoteca to bring his experimental vision to life. For example, he made waves in 2016 when he became one of the first chefs to use 3D printing to pipe a seafood purée onto the plate in the shape of an intricate sea coral that would otherwise be too fiddly to produce by hand.

With a portfolio that comprises both standalone venues and in-hotel restaurants, Pérez is able to spend time at his home, whilst also expanding his repertoire to new ventures, benefiting from the support that a hotel offers. “They help us in difficult times,” he says of his venue within Hotel Arts Barcelona. “If we lack people in a specific area, they are able to fill the spot to provide a better experience to the guests.”

Most recently, Pérez has shifted his attention even further south to Marbella, where he now

oversees the rooftop restaurant at the newlyreopened beachfront hotel, El Fuerte. Taking a slight departure from Miramar and Enoteca, the Marbella outpost takes a more informal approach under the concept of ‘Mediterranean Traveller Cuisine’.

“We offer a menu focused on the vegetable garden and the sea in a relaxed environment,” he explains of the rooftop venue Edge, which evolves throughout the day. “It’s a casual finedining concept where we serve our guests in an informal format, all while maintaining quality, comfort and the potential to surprise.” Diners can expect reinterpretations of classic Andalusian dishes, fresh seafood and premium produce prepared on a Josper Grill.

“At Edge, we seek to further extend Marbella’s gastronomic scene through innovative experiences in which the quality of the fresh ingredients, sustainability and Mediterranean produce are at the forefront,” concludes Pérez. “We create an experience that seeks to ensure, above all, the happiness of the diner.”

Pérez’s mar i muntanya fare is encapsulated in Enoteca’s scarlet shrimp and summer truffle dish

PROFILE

Ruth Osborne Director of Hospitality and Chief Sustainability Officer – Pillar Wellbeing

As Director of Hospitality and Chief Sustainability Officer at Pillar Wellbeing, Ruth Osborne works alongside Culinary Director Jason Atherton to create menus and dining experiences that sit within the Pillar Kitchen philosophy of food. Her F&B experience includes everything from frontof-house positions in restaurants and bars, to opening her restaurant in Stockholm. In recent years, her passion for protecting the environment has intertwined with her career in hospitality, as she has moved from management roles in restaurants to championing businesses that focus on sustainable practices in the F&B sector.

Pillars of Potential

As Pillar Kitchen debuts at London’s new luxury landmark, the brand’s Director of Hospitality discusses its all-encompassing nourishment philosophy and plans for future development.

Words: Eleanor Howard © Erica Wessman

Typically, wellness clubs have focused the bulk of their investment on state-ofthe-art gym equipment, spa facilities and workout classes, with F&B often an afterthought or substituted with pre-packaged goods that are perceived to be healthy.

Pillar Kitchen is set to change that. The F&B arm of holistic health concept Pillar Wellbeing is aiming to redefine the sector with a philosophy based on flavour, health and sustainability. “Many wellness spaces only look at a product’s top-line nutritional content without considering micronutrient or wider health benefits, as well as where they come from, how they were made and who made them,” explains Ruth Osborne of Pillar Kitchen. With that in mind, the newly appointed Director of Hospitality, who also serves as Chief Sustainability Officer, is seeking to elevate pre- and post-workout cuisine.

FLAVOUR FIRST

So, how is Pillar doing things differently? Under the pillar of Nourishment, the brand’s food philosophy is guided by six key messages, taking in a vegcentric diet, mindful eating, seasonal produce as part of every meal, and the benefits of probiotics in gut health.

“The number one driver with any food offer has to be flavour,” she states. “Pillar considers both sides of the coin – our food is geared

towards building strength and energy, recovery and wellness, making it suitable for pre- and post-workout, as well as busy days on the go. But alongside that, it’s also nutritious, full of flavour and packaged with consideration and care.”

PILLAR PARTNERS

Having established a B2B2C business model that generates revenue by transforming underutilised gym, spa and F&B spaces into an all-encompassing Wellbeing Club, the operator set about targeting luxury hotels to find the perfect partners to bring Pillar Wellbeing to life. With changing lifestyles and the blurring of boundaries between work and leisure, the bleisure traveller has emerged as a key audience. “These people are increasingly interested in looking after themselves whilst they’re travelling – whether for work or leisure,” Osborne notes. “We’re automatic bedfellows because Pillar offers the type of services that luxury hotel guests demand, so it was only natural that we would put our wellbeing clubs in such spaces.”

And it doesn’t get much more luxurious than London’s Raffles at The OWO. Pillar Kitchen’s debut site joins a 12-strong F&B line-up at the historic property, introducing a different style of cuisine to accompany the likes of Michelinstarred chef Mauro Colagreco and Milanese restaurant Paper Moon.

MEANINGFUL MENUS

The operator kicked off 2024 with the appointment of two-Michelin-starred chef Jason Atherton as Culinary Director, a partnership that came about through a mutual connection that has proven fruitful for both parties. “Bringing Jason on board shows our commitment to excellence on the plate,” notes Osborne. “He had expressed an interest in challenging himself to see if he could do what he does yet with a focus on nutrition and wellbeing, considering the planet in the process so we jumped at the chance to work with him.”

First on the agenda was creating quarterly menus that have a positive impact on the body and its energy levels. Guided by principles of flavour, quality, locality, seasonality and provenance, the menu features breakfast and lunch options such as spelt croissants, chia seed coconut yoghurt and a green salad with kale pesto and sprouting mung beans, topped with a hemp seed dressing. Atherton has also put his own nutritious spin on ramen, swapping out egg noodles for kelp, and a selection of ‘sweet treats’ on offer include oat, raisin and cinnamon protein balls and banana and date cake.

Completing the offer is an equally nutritious beverage menu. “Drinks are a great opportunity for us to look at providing fast nutrients with great flavour, to help our guests nourish themselves pre- and post-workout,” Osborne

explains. “Drinks have the advantage of being an efficient way to convert potential waste into valuable flavour - with ripened fruits and skins providing acidity, sweetness and earthiness alongside abundant nutritional benefits.”

Members and guests can expect plenty of freshly pressed juices made from with vitaminrich fruit and veg, plus there’s herbal and fermented teas and a ginger turmeric shot with cayenne that packs quite the punch. Low and noalcohol libations include dealcoholised French Bloom Le Blanc sparkling wine and Lucky Saint beer. A work in progress, the Pillar Kitchen team are also currently developing a matcha-based energy powder for members to add to their water to maximise output and recovery.

Though the site has only been open a few months, positive feedback is aplenty, due in part to Atherton’s creative cuisine and the landmark location. “Quite a diverse range of people visit Raffles so it’s a good opportunity for us to introduce the brand to the world,” says Osborne of the light-filled space on the ground floor of the hotel. The prime location also means the restaurant has become a popular events space in the evenings, with catering provided by Pillar Kitchen, of course.

DOHA DEVELOPMENT

Following the success of its debut in London,

Pillar is heading to the Middle East to open a Wellbeing Club at the forthcoming Fairmont Doha. Situated within the iconic Katara Towers, the next Pillar Kitchen site will serve up a selection of dishes from the flagship, as well as signatures exclusive to Doha.

“One aspect of what we’re trying to do is understand the cultural significance of food in the places we operate,” she explains. “In Doha, we will have a mixed grill dish, which is a very healthy, flavoursome Middle Eastern speciality of grilled meat, fish or vegetables with a traditional tabbouleh salad and pickles, giving a nod to the flavours of the location.” Not only will the menu be served in Pillar Kitchen’s dedicated restaurant, but it will also be available around the hotel’s three swimming pools, as well as forming part of the in-room dining offer – another example of reaching a new audience, one that might not necessarily consider visiting a health club on their travels.

With one Wellbeing Club open and another on the way, all eyes are on where Pillar will popup next. “Pillar Kitchen can exist in the city, on a beach as a resort-style offering or as a standalone operation,” concludes Osborne. “One of the things the restaurant industry is known for is its flexibility and its ability to transplant itself around the place, so there’s a lot of potential with Pillar.”

Qura Bar

Regent

HONG

KONG

Words: Catherine Martin

Photography: Courtesy of Regent Hong Kong

Ever since it was announced that InterContinental Hong Kong would undergo a full refurbishment to re-emerge as a Regent, there’s been high expectations for its new F&B offer. As a go-to destination for celebratory dinners and drinks receptions for over 40 years, the city landmark has long been a favourite amongst locals, with the spectacular views of Victoria Harbour adding a sense of occasion to any social gathering.

IN A BITE

Owner: Supreme Key

Operator: IHG

Interior Design: Bar Studio

Bar Manager: Gennaro Pucci www.hongkong.regenthotels.com

Celebrating its opening in November 2023, the refurbishment involved elevating existing F&B, as well as adding new venues, the latest of which is Qura Bar. Designed by Bar Studio, the interlinked drawing room, cigar lounge and bar is described as a place where the art of curation and the joy of discovery come together. It tells the story of The Curator, an intrepid explorer who journeys across continents in search of rare and vintage spirits. As such, the interiors incorporate an eclectic collection of antique finds, some carefully restored, others showing their time-worn authentic patina.

On arrival, old photographs recall the rich heritage of the city while at the heart of the venue, a backlit rose quartzite bar is set amongst handblown Murano crystal lighting and decorative textiles. Art Deco-style portals lead to a variety of spaces, where every corner is a celebration of global cultures. In the dining room, Timorous Beasties wallpaper featuring playful iguanas conjures images of a tropical rainforest, and in the cigar lounge, de Gournay Chinoiserie and Persian carpets sit alongside intriguing objets d’art such as whimsical parrot lamps and monkeys holding parasols.

Following the same narrative, the drinks programme is inspired by The Curator’s quest and takes in ancient trade routes and exotic lands for a diverse collection of spirits. Highlights include Uniting Nations #3, a rare blend of Japanese and Scottish whisky traditions, and the historic Ferrand Distilled Before 1914, offering a taste of pre-war craftsmanship. Whether a gin, a rum or an Armagnac, each selection embodies a journey through time and place.

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Lowland

The Pinch

CHARLESTON

Words: Cara Rogers

Photography: © Matthew Williams

Method Co has launched new food and beverage offerings at Charleston hotel The Pinch, opening the doors to a new neighbourhood tavern, as well as re-launching oyster bar The Quinte. Known as Lowland, the venue is located within a three-storey Greek Revival-style building, with cuisine helmed by Executive Chef Jason Stanhope.

local antiques sourced from Great Estates and Tucker Payne Antiques of Charleston.

IN A BITE

Owner: Method Co

Architecture: Morris Adjmi

Interior Design: Method Studios

F&B Manager: Sam Stressing

Executive Chef: Jason Stanhope www.thepinch.com

On the ground floor, Lowland is a laidback dining and drinking experience designed by Method Studios to evoke the style of a classic English pub. The space is characterised by folk art and taxidermy mounted on the walls, with an antique copper bar lit by bronze lanterns in the Tavern Room. Remnants of an 1890’s renovation have been maintained to emphasise the building’s historic character, complemented by exposed wooden beams, brick fireplaces and cosy seating nooks.

Beyond the Tavern Room, The Parlour Room is set within the former carriage house, and features a soaring historically-accurate plastered ceiling, original 12-pane windows and

Upstairs meanwhile, is home to The Dining Room. A handpainted mural by Dean Barger Studios depicting shadowy psychedelic Spanish moss on bald Cypress trees sets the tone for interiors that are inspired by the aesthetic of Japanese painter Hasegawa Tohaku. A bar stands at the centre of the room, while olive green leather banquettes trimmed with curved timber flank its perimeter, and a series of bentwood upholstered chairs are arranged in clusters around fireplaces.

To craft the cuisine, James Beard Awardwinning Chef Stanhope turns to local purveyors to create his dishes, which range from a burger served with Jojo potatoes, to sautéed flounder with scallion broth and collard greens. “Our team has worked tirelessly to bring these inviting culinary concepts to Charleston’s dining scene,” he explains. “We hope these restaurants provide a place people return to time and time again for quality food and great conversation.”

Agora

The Dubai Edition

DUBAI

Words: Eleanor Howard

Photography: © Anas Rifai

Two years after The Dubai Edition first opened its doors, the downtown dwelling is elevating its F&B offer with Agora, a new cocktail bar and social club inspired by the ancient Greek concept of gathering.

Envisioned by UAE-based design studio 4Space, the interiors draw inspiration from the extravagance of F. Scott Fitzgerald’s The Great Gatsby, as well as the classical elegance of ancient Greek architecture. “The goal was to transport visitors to a world of sophistication and opulence, offering a sensory experience that allows them to escape the ordinary,” explains co-founder and Design Director Firas Alsahin.

Emanating a warm glow, a copper-clad bar is crowned by a suspended industrial shelf showcasing the venue’s exclusive juniper selection. Seating takes the form of emerald banquettes and custom-made cylindrical chairs upholstered in a rich brown leather. Enhancing the Jazz-age aesthetic is a cascading bead curtain, as Alsahin notes: “The carefullyarranged suspended beads serve as a dynamic visual centrepiece, adding an element of intrigue and movement to the space and encouraging patrons to engage with the design scheme on a sensory level.”

IN A BITE

Owner: Sergio Zahr

Operator: The Agora Restaurant

Interior Design: 4Space

Graphic Design: Catalyst Concepts

F&B Consultant: Beyond Consultancy

Executive Chef: Liborio Colonna

Head Mixologist: Simone Caporale

Bar Manager: Lukas Alberti www.editionhotels.com

Channelling a sense of luxury and timelessness, the design scheme is built on a foundation of sumptuous textures and saturated colours. “The palette includes forest green fabrics for a touch of mystery and richness, with subtle copper accents to add warmth and elegance, and Indian green marble tabletops that infuse the space with classical beauty and timeless grandeur,” reveals Alsahin.

Agora’s botanical bar programme, conceived by award-winning mixologist Simone Caporale together with the bar team, blends classic techniques with avant-garde elements. Highlights include the Super Gin Tonic, made with Canaima gin, multi-citrus abstract discs and a splash of London Essence tonic water. The drinks offer is complemented by Europeanstyle sharing platters, with dishes such as beef tartare and beetroot salad.

Ming Pavilion Island Shangri-La

HONG KONG

Words: Cara Rogers

Photography: © Steven Ko

Island Shangri-La Hong Kong has opened the doors to Ming Pavilion, a new restaurant that pays homage to the centuries-old Hokkien cuisine of China’s Fujian province.

IN A BITE

Operator: Shangri-La Hotels & Resorts

Interior Design: Lázaro Rosa-Violán

Culinary Consultant: David Yip

Head Chef: Jack Lam Yeung

Tea Master: Tiffany Chan www.shangri-la.com

Taking inspiration from culinary tradition, Head Chef Jack Lam Yeung has crafted a menu that reflects the essence of the Fujian region –its proximity to the sea, fertile farmlands and rich cultural history. Signature dishes include deep-fried five-spice pork rolls featuring crunchy water chestnuts wrapped in delicate bean curd skin; Xiamen-style ‘popiah’ – a traditional speciality comprising a thin pancake filled with fresh cabbage, carrots, pork and shrimp; and ‘Buddha Jumps Over the Wall’, a blend of abalone, dried scallops, fish maw and sea cucumber stewed with chicken, pork ribs and duck in a Shaoxing wine jar. “Our journey in conceptualising each recipe led us through the evolution of Hokkien cuisine, not only in Southeast Asia, but also in Fujian and Hong Kong,” explains David Yip, Ming Pavilion’s Culinary Consultant.

Complementing the menu is an array of tea pairings curated by Tea Master Tiffany Chan. The beverage programme features a selection of 18 Chinese teas, some sourced from the Fujian province, including Fuzhou Jasmine Dragon Pearl and Shifeng Longjing.

Interiors meanwhile are designed by Lázaro Rosa-Violán to evoke the feeling of a greenhouse, with large windows offering views of the hotel gardens and a colour palette of green and terracotta. Custom-designed wallpapers capture the essence of Hong Kong’s flora, while a lighting installation reminiscent of upturned parasols and intricately carved wooden details add a touch of charm.

Clifford Weiner, General Manager of Island Shangri-La, concludes: “The addition of Ming Pavilion to Island Shangri-La will enrich the dining experience for our guests and local community. With Hong Kong being home to over one-million Hokkien residents, we are delighted to offer them a taste of home infused with modern twists and innovative flavours.”

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Quenino by Victor Liong Artyzen

SINGAPORE

Victor Liong extends his progressive east-meets-west approach to a fine-dining concept within the Garden City’s newest tropical oasis.

Words:

Chef Victor Liong remembers his mother as an excellent cook. She learned the ropes helping her father in his kopitiam (coffee shop) in Kuala Lumpur, during her teens. “After we moved to Sydney when I was six, she would cook meals that brought back the flavours of our Southeast Asian heritage that she missed, such as nasi lemak, laksa, chilli crab, curry kapitan, beef rendang, fish head curry and many different types of sambal chilli,” enumerates the award-winning Melbournebased chef, whose inventive approach to Chinese cuisine made his 2013 signature restaurant Lee Ho Fook a two-hatted establishment.

“These meals laid the foundation for my deep appreciation of Southeast Asian cuisines and the rich flavours that I have come to love,” observes Liong, who was born in Brunei to Malaysian parents of Chinese heritage, and recalls many trips to Singapore and Malaysia as a child. These trips also provided the inspiration for his new culinary venture – Quenino by Victor Liong at Artyzen Singapore. The hotel, located along Cuscaden Road in the Orchard Road shopping

belt, is the 15th property of Artyzen Hospitality Group, a specialist arm of Hong Kong’s Shun Tak Holdings, and marks its first venture outside Greater China.

The restaurant’s name Quenino embodies the commingling of flavours from different parts of the region that makes up Singapore’s melting pot of influences. “It is derived from the Kristang term for small and bijou,” expounds Liong, referring to the creolised form of Portugese spoken by the Eurasian community in Penang, Malacca and Singapore. “Lee Ho Fook is a boutique operation that is curated and focused. This extends to the cuisine of Quenino at Artyzen Singapore – small, tastefully considered and focused.”

Though that is where their similarities end, as Lee Ho Fook focuses on modern Chinese cuisine while his latest venture serves contemporary Asian dishes. “At Quenino, I am revisiting and paying homage to my roots, so I’m widening the techniques, flavour components and cultural references in our food,” explains Liong. For example, the amuse bouche is derived from

Luo Jingmei Photography: Courtesy of Artyzen Singapore (unless otherwise stated)

Paying homage to Liong’s roots, dishes at Quenino include raw Spencer Gulf Kingfish cured in white soy sauce, served with leeks, white fungi and white radish

a specific memory. “The turmeric-picked vegetables and puffed semolina reminds me of attending Chinese weddings and banquets when I was a child. It would be consistently served at these celebratory dinners, with peanuts, pickles and fried wonton skins marking the beginning of the meal,” he shares.

Liong works closely with Chef de Cuisine Sujatha Asokan, who handles the day-to-day operations in Singapore and whose bonhomie enlivens conversations with diners. “Sujatha comes from a diverse heritage herself – her mother is Malaysian Chinese and her father is Singaporean Indian – meaning that our vision of contemporary Asian cuisine is second nature to her,” notes Liong.

The dining experience is grounded in storytelling, with each dish a bite-sized chapter that makes up two tasting menus – the seven-course Focus Menu and a nine-course Discover Menu. Kick-starting the meal is hand-picked Australian mud crab topped with taro cream and caviar, where the flaky texture of the crab contrasts with the crisp brik pastry shell. Another highlight is the raw Spencer Gulf Kingfish. “We use Hiramasa Kingfish from South Australia that

is lightly cured in white soy sauce, served with leeks, white fungi and white radish,” narrates Asokan. “A creamy sauce adds a touch of fattiness and white garlic oil elevates the flavours of the dish.”Another riff on an Asian staple is the flatbread with chorizo XO sauce and lentil butter – “a cross between India’s naan and China’s shao bing,” explains Asokan. Guests can try the dry-aged lacquered duck as an addon to the tasting menus. Peking duck is given the Victor Liong touch with steamed thosai replacing the standard paper-thin pancakes, matched with green chilli sambal dipping sauce and a selection of leaves and flowers from a local garden.

Complementing the cuisine is an expansive drinks selection of over 80 wines, with Australian wines given the focus in tribute to Liong’s home nation. Like the dishes, the cocktail menu incorporates regional ingredients such as lemongrass and gula Melaka.

Australian interior designer Nic Graham, together with Singaporean architecture firm Ong & Ong, has created an inviting setting that embodies similar ideals. Conceived as a pavilion, the open-plan, 72-cover restaurant is flanked by greenery seen through ample

glazing and white-painted timber louvred panels that recall shophouse façades.

Peranakan tiles and object displays, such as Chinese alter fruit sculptures and stone candelas add colour. Overhead, a barrel vault ceiling whose form is articulated with timber rods, adds to the sense of elegance, while an outdoor area with cane seats and oversized bamboo lanterns offers an alternative experience against the city skyline and balmy tropical weather.

“Guests who venture to the rooftop can also take the time to enjoy an ornamental and working garden, which yields local produce like herbs and vegetables from basil to lemongrass that are incorporated into the culinary and bar programme,” the chef reveals. For him, fresh ingredients are key, sourced from the region as much as possible. “We’ve chosen to use Oscietra caviar from Malaysia, with sturgeon raised in the tropics,” says Liong, who also relies on some Australian producers he has worked with for many years.

In many ways, his culinary explorations

parallel a life journey that has come full circle with Quenino by Victor Liong. “As a new immigrant, I found it tough to adjust to the cultural landscape of Australia during my early teens,” he shares. “In trying to fit in, I found myself moving away from my ancestral roots and embracing the Eurocentric influences around me.” Throughout, he always gravitated towards the kitchen as he enjoyed working with his hands and exploring ingredients.

A passion for cooking led him to apprentice at Marque Restaurant in Sydney, which opened his eyes to novel ways of interpreting technical European dishes and “understanding each culture’s ingredients, the recipes and cooking styles”. Later stints in Galileo Restaurant at the Observatory and Mr Wong enriched his training. “As a chef, my desire will always be to expand my knowledge, horizon and also business know-how,” Liong concludes. “Quenino is the perfect extension of that, as I get to explore the cultural influences I was exposed to while I was growing up.”

IN A BITE

Owner: Shun Tak Holdings

Operator: Artyzen Hospitality Group

Architecture: Ong & Ong

Interior Design: Nic Graham

Head Chef: Victor Liong

Chef de Cuisine: Sujatha Asokan www.artyzen.com

© Masano Kawana

Fontainebleau

LAS VEGAS

With a staggering 36 restaurants and bars, a new Las Vegas landmark is set to revolutionise The Strip’s culinary landscape.

Fontainebleau Las Vegas – Nevada’s tallest hotel spanning 63 floors and housing 3,644 rooms – has finally opened its doors after 16 years in the making. Building on the foundations of its sister property in Miami, the landmark project has made a splash on The Strip with a hybrid Deco-Modern design and a signature bow-tie motif pervading interiors, branding and signage that pays homage to its Miami Beach roots and iconic architect Morris Lapidus. Amongst the resort’s 36-venue assemblage is Hakkasan founder Alan Yau’s Chyna Club and Washing Potato; Los Angeles’ beloved Mother Wolf; Mexican chef Gabriela Cámara’s Cantina Contramar; and Josh Capon’s first namesake burger restaurant. The line-up of celebrity chefs, established brands and homegrown site-specific dining venues is truly remarkable; the result of a carefullyconsidered strategy led by Chairman and CEO Jeffrey Soffer, who handpicked a series of world-class restaurateurs, interior designers and in-house stewardship, headed up by Senior Vice President of F&B Anthony Olheiser.

“Over the course of the past 20 years, Las Vegas has become a culinary powerhouse. Every celebrity chef wants to be here,” explains Olheiser, setting the scene for the culinary tour. “It’s no longer good enough to be great – you have to be exceptional,” he adds. “The vision was threefold; focus on creating brands that we think can become household names, all while integrating the household names that already exist, and also threading in some of the greatest concepts from our property in Miami.”

It all starts with Don’s Prime, the resort’s signature fine-dining restaurant, lovingly named for Soffer’s father and helmed by Executive Chef Patrick Munster. Here, David Collins Studio conjured 1950s Rat Pack glamour with elegant materials such as Rosso Lepanto marble, brass and swathes of luscious velvet, which also finds its way onto the servers’ smart tuxedo jackets. Revealed as a series of monochrome-themed dining rooms moving from blue to red then green, the dining experience is enlivened by a custom-designed Gastronome, where fresh fish, breads, produce and live preparation are the star. The culinary prowess continues tableside where entire fish are fileted before guests’ eyes and an international array of wagyu beef –one of the restaurant’s signature dishes – is presented on black Narumi tableware. Another captivating signature is the Roasted Seafood Plateau, which is finished tableside with chilli butter. The experience is perfectly paired with subtle lighting in the form of bespoke Mid-Century table lamps and lampshade chandeliers, as well as period tunes.

On the second floor is the decidedly French retail district, featuring a grab-and-go pastry shop, jewel

box chocolaterie and the pièce de résistance – La Fontaine. Known for its highly sought-after finedining brunch concept, La Fontaine features a wellcurated design package courtesy of Jeffrey Beers International, with dainty seating set in blush-pink fabric, berry-toned carpet and subtle diffused lighting. The space conveys a general air of La Vie en Rose – quite literally, as the servers are also dressed in pink and even the lighting has a pink hue to it. “The refinement and fine-dining experience you get at La Fontaine is second to none – it’s a very curated style of service with immense tableside opportunities,” says Olheiser. Expertly crafted by Executive Chef Laetitia Rouabah of Alain Ducasse pedigree, firm favourites include a lobster eggs benedict with homemade hollandaise, and a delicate asparagus egg-white omelette. There’s also wine pairing lessons with the house sommelier.

Also on the second level and adjacent to the theatre lie the resort’s most dramatic dining venues envisioned appropriately by Rockwell Group, renowned for designing theatre sets and bringing the same flair to hospitality. Papi Steak, a Miami import, takes an old-school approach to the steakhouse that brings

Collins (above) and Don’s Prime (opposite bottom) – both envisioned by David Collins Studio – exude old-school glamour, while Papi Steak (opposite top) features theatrical interiors by Rockwell Group

© Jeff Green

From blush pink seating to berry-toned carpets, Jeffrey Beers International channels La Vie en Rose at fine-dining brunch spot

La Fontaine

it firmly into the 21st century with a DJ and lively tableside service, including its famed US$1,000 wagyu steak, which is paraded around the restaurant in a bejewelled ‘Beef Case’. For the design, Rockwell chose a multi-tiered fan-shaped layout that cascades down to a jewel-box bar featuring oversized bottles of ultraluxe Louis XIII cognac. To the rear, a custom-designed focal floral wallcovering lines banquette niches, while rich reds and jewel tones add to the over-the-top glamour befitting Las Vegas. “It’s not just pretty for pretty’s sake,” says Partner Shawn Sullivan of the space. “We paid careful attention to materiality and installed theatrical lighting that follows the dramatic tableside moments.”

Komodo – another Miami import courtesy of David Grutman’s Groot Hospitality – also finds its home on the second floor. This space is dominated by exotic rainforest-inspired materiality, such as woven rattan and Southeast Asian wood species, which pair perfectly with the pan-Asian cuisine. Undulating illuminated columns at the center of the space take cues from the exotic Indonesian animal after which the venue is named. In keeping with ownership’s desire to balance

the action at all corners of the resort, the interstitial space between Komodo and Papi Steak is defined by The Promenade, a lively food hall by day. “When designing a food hall, you tend to think of the stations first and then the negative space around them,” explains Sullivan. “Here, we opted to challenge that and follow a different formula,” he adds of a densely landscaped, meandering space.

Back on the casino floor is the 370-seat all-day dining venue, Vida, designed to handle both the convention crowd and the hotel’s guests. “The challenge with such a large restaurant is that we wanted to create smaller spaces,” explains Jeffrey Beers’ Principal Tim Rooney. “We have a bar in the centre and everything radiates from there. We also introduced different levels and different fabrics to create various zones so you can come at different points during your stay and have a different experience,” he says of the interiors, which feature Mid-Century design undertones, “atomicage” lighting and plenty of nods to Old Hollywood. A wall of international clocks provides a bewildering focal point in a casino where patrons are known to lose track of time.

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Adding to the line-up of dining venues, the hotel also plays host to a vast array of events spaces, including a 3,800-capacity theatre, four ballrooms and 57 meeting rooms. Naturally, the F&B programme extends to catering too, with impressive displays served on buffetware from Eastern Tabletop.

Of course, it wouldn’t be a Las Vegas resort without a hearty bar offering, and Fontainebleau does not disappoint. The drinks programme here is deliberately planned, as Beverage Director Juyoung Kang explains: “When people take a tour of all the bars, it feels like they took a trip around the world of Fontainebleau and different experiences along the way, because bartenders have truly become educators.” The belle of the ball is Bleau Bar, crowned by the largest chandelier in Las Vegas, hewn from thousands of delicate rods of hand-blown glass bow-ties. Designed by Jeffrey Beers International, this marvel holds court at the centre of the casino floor 24 hours-a-day.

Collins meanwhile – coincidentally designed

by David Collins Studio – is a circular jewel box that sits just off the lobby and draws inspiration from the work of Lapidus. The centrepiece is an Art Deco-inspired glass and brass-clad backbar with a radiating starburst pattern that takes cues from a Caribbean resort by the famed architect. Kang refers to the drinks offer here as “a journey through the history of the cocktail” with forgotten classics making the menu.

Another nod to Lapidus and his famous Miami ‘stairs to nowhere’, Nowhere is a bar that features all the cache of a prohibition speakeasy, minus the secret entrance or raunchy interiors. Here, amused by a live band, guests partake in libations such as a classic French 75 and Let’s Elope, a gin sour with cantaloupe.

A literal feast for all the senses, Fontainebleau Las Vegas chose to shun the anything-goes approach to F&B that many Las Vegas casino resorts tend to adopt. Here, a strong guiding principle led by strong, guiding principals representing an international best-in-class truly prevails.

IN A BITE

Owner: Fontainebleau Development, Koch Real Estate Investments

Operator: Fontainebleau

Architecture: Carlos Zapata Studio

Interior Design: Rockwell Group, David Collins Studio, Jeffrey Beers International

Senior Vice President of F&B: Anthony Olheiser

Director of Beverage Development: Juyoung Kang

Director of Wine & Spirits: Kevin Reilly

Tableware: Narumi

Buffetware: Eastern Tabletop www.fontainebleaulasvegas.com

Brooklands by Claude Bosi The Peninsula

LONDON

The Michelin-starred chef of Bibendum fame takes the wheel at an automotive and aviation-inspired rooftop restaurant at The Peninsula’s long-awaited London debut.

Words: Ianthe Butt and Eleanor Howard Photography: © Taran Wilkhu (unless otherwise stated)

In hotel F&B, some partnerships are painstakingly planned, while others are more fortuitous. For chef Claude Bosi –the mastermind behind Hibiscus and Michelin-starred Bibendum – it was a case of the latter. On a drive past Wellington Arch, he spotted the hoardings of The Peninsula mid-build, and so set the wheels in motion for what has become one of London’s most-anticipated restaurant openings in years: Brooklands by Claude Bosi at The Peninsula London.

Hongkong and Shanghai Hotels Chairman Michael Kadoorie – a self-proclaimed petrolhead – envisioned the flagship venue as an homage to the classic eras of British aviation and motorsport. To bring such a niche concept to life, Londonbased firm Archer Humphryes Architects ventured to Surrey to visit Brooklands, the world’s first purpose-built motor racing circuit and aerodrome, for inspiration.

“We organised trips to Brooklands with the museum curators and directors,” explains co-founder David Archer. “These tours included detailed explanations of the inventory and history, as well as opportunities to ride in the cars and feel the power and emotive nature of the various racing cars and classic automobiles. Sir Michael also showed us his personal collection of classic cars, highlighting individual details of ingenuity and beauty with many of the models.”

The result of this in-depth background research is evident in a sprawling rooftop bar and restaurant that is not only named after the birthplace of British racing sport and flight

innovation, but is also decked out with a specially curated collection of artefacts honouring Brooklands’ heritage. “We have paid homage to the history of the museum, whilst futuristically utilising the architecture to remember the heroic innovation and testing of new technology and advancement of ideas like making Concorde for the first time or breaking world land and air speed records.”

The adventure starts on the ground floor, where an original Concorde nose cone and Napier Railton car are displayed, before a hot-air balloon-style lift whizzes diners up to the top floor, home to Brooklands Bar, and Brooklands by Claude Bosi. Playing on the nostalgia and emotion evoked by history, the light-filled restaurant pays homage to aviation icon Concorde at every turn: tables inspired by the RollsRoyce rotary blade sit below a 13.6m aluminium replica of the Supersonic Bird of Prey that spans the length of the room; the carpet is patterned with glimpsed in-flight constellations; while the back wall is adorned with constantly evolving digital artwork representing the plane’s atmospheric journey. Though it might not be set at Concorde-level altitudes, the tables and terrace here offer impressive, sweeping views out to Belgravia.

From the get-go, the design plans for Brooklands resonated with Bosi: “The connection between Bibendum –located within the Michelin House – and a space inspired by Brooklands racetrack is perfect; from a garage to a circuit.”

Given that the now-retired supersonic plane came to life

© Courtesy of The Peninsula Hotels

The cuisine is a celebration of British land and sea, and includes highlights such as Racan guinea fowl with sea beet

thanks to an innovative Franco-British partnership, the modern fine-dining concept here, which Bosi describes as “French DNA, fused with the best British produce and flavours” feels apt. It too has its own element of partnership between Chef Director Bosi and Chef de Cuisine Francesco Dibenedetto, who have worked with each other for nearly a decade. While dishes are signed off together, “it was time for Dibenedetto to run the kitchen without me behind his back,” says Bosi.

Bibendum fans will be familiar with some of the signature dishes on the three-, five- and seven-course tasting menus, which take diners on a romp across the British Isles. There’s Exmoor caviar with Roscoff onion and duck jelly, inspired by a similar combination sampled in Hainan. Three years in the making, the dish features “layers of flavour built through smoked sturgeon – using the skin to make a cream – sous vide onions and duck jelly, traditionally made using beef,” explains Bosi.

Another fan favourite is the impossibly creamy Great Fen Farm celeriac nosotto with crab and coconut, the seeds of which were planted at Hibiscus, when Bosi’s young daughter, now 18, went through a phase of only eating rice. “One of the team was chopping celeriac and started to cook it like rice. Miraculously, she ate it – and so the ‘nosotto’ was born,” he explains. The version here is more sophisticated with diced celeriac mantecato sweated down, cooked in vegetable-based stock, then finished with mascarpone. Wild Japanese arrowroot kudzu lends a risotto-like starchiness, followed by crab and a transports-you-to-Asia coconut purée with lemongrass, ginger and kaffir lime, and a sabayon of rock fish sauce with black lime powder and marigold oil. The vegetarian adaptation skips seafood elements, but remains big on flavour.

New dishes showcase underrated British ingredients such as skate or squid. “You don’t often see squid

on menus in Britain, and when you do it’s battered with chilli and spring onions,” notes Bosi. Here, Dibenedetto favours a Japanese technique, marinating the Cornish squid in koji rice before lightly searing it and placing it atop caramelised artichoke. Vibrant, undulating ribbons of mauve Mora Farm beetroot with cardamom, and Best of British Apples – a combination of six or seven ever-changing varieties which reimagines the humble apple in an off-the-charts innovative combination of consommé, sorbet and jelly wrapped up with pizazz in a gilded, dehydrated apple orb - also shine a light on best-of-British ingredients.

“England and apples go hand-in-hand,” states Bosi. “Where I started off in Ludlow, Herefordshire, you can’t do anything without an apple.”

Presentation is flawless and service finessed – just as guests of Concorde would have expected in days gone by – with dishes complemented by a nuanced wine list comprising French vintages and New World wines selected by Head Sommelier Gioele Musco.

While sustainability is top of the agenda for most restaurants now, it has been a career-long endeavour for Bosi. “Sustainability has been in the DNA of my cooking for 35 years,” he states with pride. “You have to respect the season, the produce, or you can’t deliver the best.” To that end, 75-80% of the ingredients at Brooklands come from trusted British suppliers – such as Flying Fish in Brixham and Lake District Lamb –who he has worked with for decades to “ensure the right produce is on the table every day”.

Proving that Bosi’s partnership with Dibenedetto is a recipe for success, Brooklands entered the Michelin Guide with an impressive two stars – a rarity on a debut year – receiving praise for its “highly visual dishes that are delivered with a refined execution” and match the elegant standards of the hotel.

For an after-dinner drink there’s the theatrical Brooklands Bar, where guests can sip on Director of

Mixology Florian Thireau’s cleverly engineered cocktails and drink in skyline scenery through floor-to-ceiling windows alongside cabinets stocked with Brooklands Museum memorabilia. Enveloped by diamond-patterned cream leather wall panelling pulled from a Rolls-Royce carriage, the space is anchored by a petal shaped bar using fascias taken from the luxurious Silver Ghost. Overhead, a geodetic fuselage-inspired lattice ceiling is complemented by a rotating chandelier made from Concorde Olypus 593 Turbine blades. Seating and banquettes are drawn from Rolls-Royces and Bentleys, with quirky touches such as a vintage lever to get the attention of a waiter. Categorised by ‘mach’ level, cocktails include Aldrin – named after the legendary American astronaut and engineer – a refreshing twist on the classic White Lady that features a blend of orange blossom liqueur, peppermint, pine, lemon and egg white.

At the rear of the bar is the Napier Railton Room, an intimate entertaining space clad in burnished aluminium with brass hinges and

copper rivets to evoke the body of a 1933 Napier Railton. And for those partial to a cigar, there’s racing car-inspired fumoir The Tabac with a 2,000-strong cigar collection, and The Tasting Room, for exclusive cigar and champagne pairings too.

Reflecting on the project that was eight years in the making, Archer marvels at the finished product: “Brooklands is remarkable in terms of both breadth and depth,” he states. “Breadth meaning the number of individual spaces that are organised in a hierarchy, each with its own character and language and each contributing to the overall narrative and concept. In terms of depth, the project is unusual in the painstaking attention to detail.”

He concludes: “This is apparent in both individual elements, as well as the large scale architectural gestures such as the Concorde undercarriage and replicated Vickers fuselage; perhaps the moment of pride is seeing each of these spaces reel after one another in an exciting and dynamic sequence.”

IN A BITE

Owner:

The Hongkong and Shanghai Hotels

Operator: The Peninsula Hotels

Architecture: Hopkins Architects

Interior Design:

Archer Humphryes Architects

Chef Director: Claude Bosi

Chef de Cuisine:

Francesco Dibenedetto

Director of Mixology: Florian Thireau

Head Sommelier: Gioele Musco www.peninsula.com

FINE 2 DINE

Fine2Dine is a trend-driven brand tailored to the professional food industry, swiftly evolving to embrace the latest creative trends.

www.fine2dine.com

@fine2dine

CHIC brings you elegant and timeless designed tableware, in combination with unique material features.

www.chictableware.com

@chictableware

www.finediningandliving.eu

BonBistro’s main goal is to enhance the traditional bistro experience and to deliver quality tableware products at affordable prices.

www.finediningandliving.eu/brands/bonbistro

Como Orchard

SINGAPORE

Como Group brings its hospitality, culinary, wellness and fashion brands together for the first time, adding new chef partnerships for an urban flagship.

Words: Catherine Martin

Photography: © Martin Morrell (unless otherwise stated)

For her first hotel on home turf, it was only natural that Christina Ong would want to make a good impression.

Since founding the Club21 boutique in Singapore in 1972, the entrepreneur has gone on to build a business empire that extends across hospitality, culinary, wellness and fashion, with a presence in places ranging from Turks and Caicos to Thailand. But never has there been a single destination that showcases the entire brand portfolio. Until now. “It felt like the right time to seize the opportunity; to bring together the different facets of Como Group into a fully integrated lifestyle space,” explains a spokesperson. “The alchemy that comes from mixing things up a little, from taking a risk, was exciting for us.”

Indeed, the opportunity to snap up a recently completed newbuild close to the city’s prime retail and dining district was too good to miss, so Ong and her team set about creating a new urban flagship. Known as Como Orchard, the mixed-use development features a number of Como Group brands: two floors are dedicated to fashion retail curated by multi-label boutique Club21, while Como Shambhala – a holistic wellness facility offering yoga and fitness classes, as well as luxury spa treatments, meditation practice and nutrition workshops – occupies a 9,000ft2 space on the fourth floor. Taking up residence across much of the property is Como Metropolitan, the hotel component comprising 156 guestrooms, a lobby lounge and rooftop pool. And completing the line-up is the food and beverage programme, which includes Como Cuisine and two headline chef partnerships.

Interiors at the all-day dining restaurant feature raw industrial surfaces and extensive use of recycled materials, while the cuisine is inspired by celebrated dishes from Como properties around the world

For hotel guests, the experience begins at the sky lobby and adjacent lounge, where there’s an open invitation to meet with Bruno following check-in; neither the general manager nor the hotel mascot, Bruno is in fact the resident barista bot. Presiding over the Atelier Ikebuchi-designed lounge and moving to the mesmerising display of digital art by Thomas Hilland, the large-scale machine features robotic arms that work in tandem to make coffee to-order, whether a simple espresso or a frothy cappuccino. Come evening, Bruno can add a shot of tequila or Cointreau for an extra kick. “Bruno has been a talking point in our lobby lounge and offers an innovative form of personalised service,” says Como Group. “Having a robotic coffee machine also highlights how smart technological capabilities can be incorporated into traditional F&B operations.”

Back on the lower levels, the F&B programme continues with Como Cuisine, the all-day dining concept present at all Como Hotels & Resorts properties. Here, interiors by Paola Navone of Otto Studio take an edgier approach – a response to the fashions of the adjacent Club21 perhaps – with raw industrial surfaces and extensive use of recycled materials. “We imagined the restaurant as an open theatre; a lively mix of energy and creativity that embodies the spirit of a modern dining experience,” explains Navone. “The atmosphere is relaxed and friendly with playful pops of colour balanced by cement flooring and raw concrete walls.”

Those pops come from bold upholstery and surface panels, the latter made using multi-coloured plastic bottle caps that have been melted down to create a terrazzo effect. “We enjoy elevating simple materials to decorative forms – using them in unconventional and imaginative ways so that they become focal points,” she continues, referencing the flameproof

sheets secured by fluorescent orange cords that clad the pillars. “We always like to give a second chance of life to objects and furniture.”

The cuisine is equally approachable. Developed under the stewardship of Executive Chef Chutipol Laoyodtrakul, who oversees Como Cuisine at group level, the menu features celebrated dishes from Como properties around the world. There’s a spicy crab spaghetti from Como Uma Canggu in Bali; a Tuscan beef ragu that has proven popular at Como Castello del Nero in Italy; and a snapper curry that hails from Como Cocoa Island in the Maldives. Other options include sharing plates such as Ibérico jamon croquettes and lamb samosas; Pad Thai and lobster biryani; and from the charcoal fire grill, BBQ pork ribs and Tandoori cauliflower. All are made with a deep respect for authentic flavours and traditional cooking techniques, a philosophy that extends to the varied cocktail list, also inspired by the destinations that Como calls home. For the health-conscious, a selection of dishes come from the Como Shambhala programme, as do a range of juices and smoothies, labelled on the menu by their Nutri-Grade.

The F&B experience continues at street level with a pâtisserie from Cédric Grolet – likely the first port of call for city-dwellers, who, on Supper’s visit just days after opening, were queuing around the block to sample the baked delights. The venture is a first for both Como and Grolet, with the outlet marking the renowned pastry chef’s debut in Asia. “Cédric shared a common vision with our founder and understood her intentions,” explains a Como spokesperson. “Over the years, Mr Grolet had visited Singapore on several occasions, conducting pastry masterclasses and always appreciating its vibrant food cultures. Expanding his presence to Asia was about finding chemistry with the right partner, who shared his pursuit for excellence.”

Operating as a 40-seat café as well as a take-away, the space takes on a more refined aesthetic with an ethereal all-white backdrop accompanied by soft shades of grey and silver in the upholstery. A lighting installation of curving discs floats above, while the panelling that frames the service counter features 3D renderings of flower petals, a detail that carries through to the cake boxes having been inspired by the chef’s edible flower sculptures. With the counter primarily serving as a click-andcollect (take-away goods must be ordered in advance), the display is intentionally minimal, with single creations showcased in glass bell jars. There are signature bestsellers including the Paris-Brest Flower, a soft pastry with an almond hazelnut filling, which tastes as good as it looks. And in addition to croissants, pain Suisse and Viennoiseries, the menu features Singapore exclusives such as the Dragonfruit, a technically challenging trompe l’oeil made by hand using light vanilla ganache coated in a thin shell of white chocolate and cocoa butter.

Catering to the market, Grolet has also produced his own take on the mooncake, adding peanut praline and caramelised banana to the mix.

A change of mood comes in Cote Korean Steakhouse, opened in partnership with chef Simon Kim and marking another first. “Mr Kim was introduced to Mrs Ong by Jean-Georges Vongerichten, whom he used to work for,” says a spokesperson for the chef. “Upon meeting over dinner at Cote NYC Flatiron, he knew she was someone he wanted to work with. He visited Singapore and fell in love with the city, so it became the location for the first international Cote Korean Steakhouse.”

Interiors have been designed by Preeti Sriratana of Modellus Novus, a New York-based firm that has worked with Kim at other Cote restaurants. Much like the venues in New York and Miami – both of which have a Michelin star – the aesthetic is a ‘theatre of darkness’ with deep green walls and illuminated timber screens creating a sense of drama. The drama also comes from the interactive tabletop theatre, in which

best-in-class cuts are cooked to order over the Korean barbecue. Diners can chose from Australian wagyu, USDA Prime filet mignon and Kagoshima Prefecture tenderloin, all served with accompaniments such as fermented soy stew, Korean ‘angel hair’ and kimchi. Cote also has an A5 ribeye tasting menu, and a Grand Tour steak omakase.

This latest addition to Como Orchard makes for a rounded F&B experience, offering a variety of dining options that will appeal to different types of guests and at varying times throughout the day. The partnerships with Cédric Grolet and Simon Kim will no doubt draw a crowd, while the signature Como Cuisine is an equally flavoursome, yet more approachable option that will benefit from its location alongside the fashion boutique. For Ong, the completion of Como Orchard is a homecoming of sorts, bringing together the brands she has spearheaded over the past 50 years and resulting in the most complete iteration yet of her vision to create a true lifestyle group.

IN A BITE

Owner: Como Group

Operator: Como Hotels & Resorts

Interior Design: Otto Studio, Atelier

Ikebuchi, Modellus Novus

Executive Chef: Chutipol Laoyodtrakul www.comohotels.com

© Gary He

Hedonistic Hospitality

Almost a decade after first making its mark on Mykonos, Scorpios is venturing beyond Greek shores to introduce its hedonistic hospitality to lands near and far.

Words: Abby Lowe

When the ancient Greeks invented the agora back in the early 5 th century, the bustling marketplace – located either in the city or close to a harbour – was the backdrop to the daily religious, political, judicial, social and commercial activities of the community. And yet it evolved into so much more, becoming a fertile space from which the seeds of ideas grew, stories and experiences were shared, and connections among friends and strangers developed. In fact, some of the world’s most important concepts were perfected within the walls of the agora, making it a pivotal factor in society as it exists today.

It was a contemporary interpretation of the agora that Thomas Heyne and Mario Hertel had in mind when they launched Scorpios back in 2015. Designed as a gathering place for artists,

free spirits and change-makers to collaborate and celebrate beneath the vast Mykonos sky, they wanted Scorpios to redefine the traditional beach club offering, providing affluent travellers with an inspiring alternative to mainstream entertainment. And though their intentions for Scorpios were imbued with ambition, they never could have anticipated that the brand would become one of the defining hospitality experiences of the past decade.

“We were very clear about the kind of experience we wanted to create and the community we wanted to embrace,” explains Heyne. “I think staying true to that vision helped us to differentiate, and ultimately confirmed to us that we were on the right track to becoming what Scorpios is today.”

Despite its location along the picturesque shores of Paraga beach, the initial reaction to Scorpios was muted, drawing only small numbers. But it wasn’t long before it developed into an unstoppable movement, attracting clued-up crowds from across the globe who came in search of its now famous laidback ethos, bohemian aesthetic and sonic originality.

Serving as the central hub of activity, the airy, weather-worn stone clubhouse evokes a 1960s Greek glamour and contemporary Modernism

“These shared food rituals harken back to ancient Greek culture, energising the social life and openness of the modernday agora as communal banquets did then.”

THOMAS HEYNE

that was brought to life by Annabell Kutucu and Lambs & Lions Creative Director Michael Schickinger together with K-Studio. Mykonos materials sit alongside a well-curated selection of artisan-made objects, lighting and artworks found in far-flung places, from traditional Berber rugs to weather-worn furniture, bringing character and atmosphere to the space.

The vibe is matched by an F&B offer that is a ritual of its own. Developed by Culinary Director Athinagoras Kostakos, the Mykonos menu seeks to meld the bounty of the surrounding Greek islands with cooking techniques from afar. Dishes include wood-fired tiger prawns, a tangy green salad with avocado, and slowbaked aubergine with feta and a dollop of honey. “You come with family and friends and before you know it, you’re eating and laughing with people you’ve never met before,” explains Heyne. “These shared food rituals harken back to ancient Greek culture, energising the social life and openness of the modern-day agora as communal banquets did then.”

In the following years, Scorpios’ reputation as a venue at the vanguard of hospitality grew exponentially, underpinned by a concept that goes beyond design, gastronomy and music, embracing mindfulness, fashion, craft, visual art and more. “More than ever, people want to seek out their tribe. People want to be real and to feel connected,” notes Hertel. As a creative blank canvas, Scorpios enabled inspired individuals to gather and form new networks, a formula that proved so successful that venues all over the world attempted to emulate it. Still, Scorpios has remained resolutely one-of-akind, steadfastly forging its own path.

That mission was further reinforced in

2019, when in a meeting of shared values and vision, it merged with the irrepressible Soho House family. Soho Roc House – a conversion of the existing San Giorgio hotel that sits adjacent to the beach club – soon followed. Though two distinct brands, the pair share a singular approach when it comes to nurturing community, collaboration and creativity. “The relationship is built on absolute trust,” confirms Heyne. “And that has provided Scorpios with a global infrastructure to grow organically, while Soho House is simultaneously able to give its members priority access to Scorpios’ unrivalled offering.” The partnership has also paved the way for an exciting new chapter in the Scorpios story – global expansion.

“The relationship has been fundamental in bringing the Scorpios experience to other seaside locations around the world, as well as in our aim of creating a constellation of gathering places in sublime natural surroundings,” explains Hertel. Given the stratospheric rise of Scorpios’ popularity, it’s perhaps surprising that sister venues haven’t already popped up in other locations, but it’s all part of the greater plan. “We are extremely proud of the concept we have created,” Hertel continues. “People have been asking us for years when we’re going to take Scorpios out into the world, and after a decade, now is the time.”

The quest for worldwide domination begins this summer, with the launch of Scorpios Bodrum in Turkey, and later, Scorpios Tulum in Mexico. It’s a prospect that has reinvigorated Heyne and Hertel, who find themselves on the cusp of curating an even deeper Scorpios experience for their dedicated following. “The opportunity to evolve and become closer to

our community in the world, to expand our footprint and to promote talent on a different scale is energising and thrilling,” says Hertel. “We’re going to take the trailblazing spirit that drove the brand in the early days and bring Scorpios into a new era.”

It’s more complex than just a classic case of cut and paste, of course – Scorpios is as much about revealing a sense of place as it is about digging into the experiences that bind us. As such, Scorpios Bodrum will resonate with the cultural energy of its location while still remaining true to the Scorpios alchemy of music, art, food and wellbeing. Located within the forthcoming Maxx Bodrum’s 11.4-hectare resort on a lush peninsula, surrounded by the sparkling turquoise waters of the Aegean Sea, the new outpost will feature two restaurants, a club house, a signature beach club and the brand’s first foray into high-end hospitality with luxury accommodation.

“With expansive views from sunrise to sunset, Bodrum has the space and inclination to allow us to become a magnet for the culturally attuned to rest, eat, connect and celebrate, all in an awe-inspiring location,” says Heyne. “We have always created inspirational experiences through rituals that unite humans, and this spirit will remain in Bodrum.” To achieve that goal, the venue will also include several brand firsts, including a Ritual Space – a multidisciplinary home for ancient healing methods and modern knowledge; a wellbeing programme called Inner Gardens, encompassing practices like mindful movement, ice plunges and breath work; and 12 private suites, each with their own outdoor pool and lounge area.

Cultural practices such as exhibitions, dancing

The interiors at Scorpios Bodrum (bottom) will evoke a similar contemporary Modernism as the Mykonos outpost (top), celebrating imperfect simplicity and natural materials

Developed by Culinary Director Athinagoras Kostakos, the menu at Scorpios is rooted in Eastern Mediterranean cooking traditions whilst incorporating inspirations from around the world

and talks will form the core of the artistic programming, while the venue’s soundscape will spotlight the expansive, experimental electronic music that has become synonymous with the brand, focusing on emerging talents alongside some of the world’s most established names. “Art, music and nature create deep moments of togetherness, and it’s in this place that we’re able to lift each other’s spirits,” adds Heyne. “This is what makes the Scorpios experience so energising and enriching.”

Dining at Scorpios Bodrum will centre on relaxed, communal sharing, with a menu that aligns with the original Scorpios food concept and features Eastern Mediterranean and Turkish influences. Meanwhile, the venue’s design - headed up by native architecture studio Geomim, with interiors by Berlin-based firms Lambs & Lions and Annabell Kutucu in collaboration with Studio McBride – blends

traditional craftsmanship with inspiration from the local culture and landscape. The result is a design ethos that honours imperfect simplicity and the honesty of natural materials, while elevating the sense of seclusion provided by the natural surroundings.

Given the unparalleled acclaim attributed to Scorpios, worldwide expansion has felt almost inevitable, but for Heyne and Hertel, taking their time to ensure that every element is in its right place before venturing into new lands has been paramount. “We have not forced our evolution into avenues that we did not feel we owned already – it has all been organic,” concludes Hertel. “A deep adherence to our brand pillars has helped us naturally design accommodation and define our wellness offering. We feel real love for the brand from our audience, so we can only expect this sentiment to grow as we expand. It’s a beautiful journey ahead of us.”

Kiln at Ace Hotel, Sydney Photography by Anson Smart

SIGNATURE

Filet de Canette des Dombes

Bloom Garden Bloom House

PARIS

“I created this dish with my wife in mind,” reveals Olivier Streiff, Head Chef at Bloom Garden. “I wanted to make her a raspberry sauce as she loves the fruit, then I built the rest of the dish around it to achieve a perfect flavour balance.”

The tangy sauce is prepared in a syrup of honey, apple and juniper berries, and accompanied by a duckling filet from la Dombes – known for its distinctive flavour – cooked at a low temperature to preserve its tenderness. “I like the idea that the protein isn’t the star; the dish could exist without it,” the chef explains, adding that his cuisine at Parisian hotel Bloom House focuses on local and seasonal produce. “We source our ingredients from local markets, using organic fruit and vegetables where possible. We always use produce when it is at its best so, for me, this dish evokes springtime.”

Fondant turnips preserved in a Ugandan vanilla broth introduce a woody flavour, while the acidity of the raspberry sauce is balanced by sweet potato, baked whole on a bed of coarse salt to concentrate its flavours, then plated up as a creamy purée.

The chef concludes: “Customers have reacted to this dish with the best compliment of all: returning plates that are empty.”

© Laurent Fau

Polpette Ripiene Di Midollo

Carna by Dario Cecchini

Mondrian

HONG KONG

Tuscan chef-butcher and star of Netflix series Chef’s Table Dario Cecchini knows a thing or two about livestock – not only did he study veterinary science at university, but he is also an eighthgeneration butcher. Recently the meat maverick took his nose-to-tail philosophy to Asia, with the debut of his signature steakhouse Carna at the newly-opened Mondrian Hong Kong. The menu encompasses 18 different cuts of meat, ranging from Bistecca alla Fiorentina to tongue, as well as lesser known cuts such as shin and tail. Since opening, the Polpette Ripiene Di Midollo, an appetiser conceived by Executive Chef Daniele Milliani in consultation with Cecchini, has fast become one of Carna’s signature dishes, with influences from both chefs. “Daniele drew inspiration from his grandmother’s traditional recipes, which hold a special place in his heart,” explains Cecchini. “This personal connection brings a unique and sentimental element to the whole dining experience.”

To prepare, tender Italian beef belly is ground and mixed with bone marrow, before being infused with a secret blend of herbs and spices to add depth and flavour. The mixture is then shaped into balls and deep-fried to achieve a crispy shell that gives way to a succulent melt-in-the-mouth interior.

To enhance the flavours further, the meatballs are accompanied by a homemade orange sauce. “What I love most about this dish is that it encapsulates the entire cow in a single bite,” states Cecchini. “The combination of beef belly and bone marrow represents the diverse flavours and textures that can be found throughout the animal. It’s a true celebration of nose-to-tail dining.”

APÉRITIFS

The Complete Guide to Cocktail Ice

Cubed, carved or chipped? Hilton’s bar directors reveal their top tips for adding ice to cocktails.

There’s an art to making cocktails and there’s an art to making ice, say Hilton’s leading line-up of bar directors from around the world, with not only the size and shape of the frozen delicacy under scrutiny, but its purity and presentation too.

As featured on Stories From Hilton – the group’s corporate website – The Complete Guide to Cocktail Ice explains: ‘Gone are the days when ice was merely a means to chill. Now, it is recognised as a crucial ingredient that can either enhance or detract from the overall flavour, aroma and presentation of a cocktail.’

“Ice is the gauge of a sophisticated bar programme; one that pays attention to every step of service,” says Adam Crocini, Senior Vice President and Global Head of Food & Beverage Brands at Hilton. “Utilising the right ice in the right way, thinking through everything from dilution to presentation, illustrates a programme’s commitment to the overall guest experience.”

In showing just how important the right ice is in cocktail-making, those behind the bar at Hilton venues have revealed the secrets to their success. At Bernard’s at Waldorf Astoria Chicago, Bar Manager Miguel Sanchez Borrego states that ice spheres have multiple benefits: “Not only does this innovation enhance the aesthetics of your favourite libations, but it also ensures that you can savour your drink without the unfortunate consequence of rapid dilution that plagues traditional ice cubes.”

For Luis Gutierrez, Bar Manager at Waldorf Astoria Cancun, purity is prized: “Our ice is made with a special technique that allows oxygen to escape. The cubes remain transparent and solid, which also provide a great base for branding.”

And from The Loft at Waldorf Astoria Bangkok, mixologist Ekkaluck Jongwang explains his use of chipped ice in the No More Humans cocktail (pictured): “Often, these drinks include multiple spirits and can be quite high in ABV. They are shaken with ice to chill the liquid, poured into a statement vessel and then finished with chipped ice that is visible to the guest such that the ice becomes part of the overall presentation.” Small cubes are said to be a refreshing choice for sprit-forward cocktails; large cubes lessen dilution; and carved ice symbolises a commitment to artistry. “We are fortunate to have great partners in our managed estate, who share our global vision and continually raise the bar in their respective markets to evolve the concept and expectation of the hotel bar,” Crocini concludes. “Top-quality ingredients, expertly proportioned and served in beautiful glassware with a thoughtful garnish are the makings for a truly exceptional cocktail.”

Make it Moët

In a drive to become fully-fledged lifestyle brands, drinks companies are continuing to add bricks-and-mortar experiences to their portfolios, applying the signature characteristics of their tipple to the world of interiors.

Hotels and airport lounges have so far been the location of choice for many such venture, but Moët & Chandon is taking a different approach, partnering with a retailer to bring its inimitable spirit to the city. The first of its kind for the champagne house, the bar is located within Berlin’s KaDeWe, a long-established department store that sells luxury goods and gourmet fare. Its interiors are the vision of hospitality designers Yabu Pushelberg, who wanted to capture the essence of Moët & Chandon through its heritage. They recognised that craftsmanship, quality and meticulous attention to detail was key, creating a setting that is refined and elegant, yet aligns

with the brand’s sense of desire and celebration. Accompanying the golden palette, splashes of red honour the seal on the iconic Moët Impérial, while backlit niches display the premium bottles.

The menu has been crafted by KaDeWe chefs in collaboration with Moët & Chandon Executive Chef Jean-Michel Bardet and Cellar Master Benoit Gouez, and features light bites such as fine de claire oysters and flamed salmon, as well as a curated cheeseboard and pastries. Naturally, a glass of champagne is the order of the day so each dish offers a pairing suggestion; along with the classic Impérial Brut, there’s the Ice Impérial Rosé and Grand Vintage 2015, or a champagne flight for a taste of all three. For those taking a break from a shopping spree in store, there’s an opportunity to spend big at the bar too, thanks to a selection of rare and limited-edition bottles that reach the pricepoint of a designer handbag.

Iconic Creations

So successful has the Connaught Bar been in the 15 years since opening, the Mayfair mecca has its own online store, selling bespoke glassware and house-distilled gin for a taste of cocktail life at home. Now, the venue has launched a new book, with insight from Director of Mixology Agostino Perrone together with Bar Manager Maura Milia and Assistant Director of Mixology Giorgio Bargiani, as well as a foreword by chef Massimo Bottura. Published by Phiadon, the 256-page hardback features a collection of 100 cocktails – both contemporary and timeless classics – all inspired by the team’s travels around the globe. The book opens with The Connaught Martini, followed by the likes of the the dry and aromatic Number 11 and the rich and fruity Ristretto Manhattan; 12 nonalcoholic cocktails are also included. Alongside expert guidance for essential bar tools and glassware, there are 120 additional recipes for homemade syrups, infused spirits and garnishes that the bar team use to make their signature drinks. Each is introduced with a narrative from Perrone, lifting the lid on the flavours, ingredients, tips and techniques, as well as the inspiration behind the celebrated cocktails.

© Matthias Leidinger

Stores: Treviso | Milan | New York

Online store: zafferanoeshop.it

Veneziano Mixology Goblet, tumblers and shot

Sofitel in Bloom

With a focus on the art de vivre, luxury hotel brand Sofitel likes to celebrate life’s pleasures the French way, offering indulgent cuisine and fine wines within a chic setting. Eager to promote inclusive conviviality for non-drinkers too, the brand has recently announced a partnership with French Bloom in a venture that introduces a range of alcohol-free sparkling cuvées to the bar. Stocked at 120 Sofitel hotels around the world, the 0.0% wine was created by Maggie Frerejean-Taittinger and Constance Jablonski, and is made from dealcoholised French chardonnay and pinot noir. It was produced following two years of research and development, with several technical innovations required to achieve the balance and aromatic complexity of French Bloom Le Blanc and French Bloom Le Rosé. Offering a character comparable to champagne, the tipple feels as much a celebratory drink as its alcoholic counterpart; it is served both as a pour and within a signature cocktail, and has also been added to the mini-bar at select properties.

CGA by NIQ

Beyond Dry January: The Appeal of No and Low

The no- and low-alcohol market has seen significant growth in recent years, with the drinks category becoming increasingly popular amongst younger consumers. According to research from CGA by NIQ, a third (33%) of those surveyed have increased the frequency that they drink alcohol-alternatives when out at bars, pubs and restaurants, outpacing any other category. Beer was shown to be the most popular no/low option when out (50%), followed by mocktails (40%) and virgin cocktails (26%).

Furthermore, 48% of consumers have tried new drinks or brands across all categories in the past three months, demonstrating an appetite for innovative new offerings. Couple this with more consumers extending their Dry January drinking habits throughout the year, and it’s unsurprising the no/low category is seeing investment from brands and new products entering the market.

The on-premise survey also reveals that 0.0% ABV products are the most popular strength, demonstrating that consumers are seeking the experience of drinking in the venue, minus the effects of alcohol. Looking ahead, CGA by NIQ believe that the no/low category is key for engaging younger consumers, as well as maintaining ties with health-conscious consumers who are moderating their alcohol intake.

“Dry January is continuing to gain momentum year on year,” comments Sian Brennan, Client Director (Ireland). “It’s accompanied by surging consumer preferences for no/low alcohol choices. OPUS outlines how to best tap into the demand for no/low alternatives and identifies core groups to appeal to. Catering to their shifting preferences ensures broader appeal and captures the market of those prioritising no/low experiences.”

To see the full report and explore further insight from CGA by NIQ, visit www.cgastrategy.com.

COCKTAIL

Apple

Bar Les Ambassadeurs Hôtel de Crillon

Les Ambassadeurs, the 18th-century high-class cocktail bar at Hôtel de Crillon, is inviting guests to reconnect with their senses through the art of mixology, thanks to a new cocktail menu that highlights the natural flavours of seasonal produce. Entitled A Sense of Taste – a play on Rosewood’s A Sense of Place philosophy – the menu spans 15 libations, each showcasing a different flavour or ingredient of the winter harvest, from sloe to chestnut, kiwi to pine.

“It all started with the story of a fig tree discovered off the beaten track in France, and the indescribable pleasure of (re)encountering a fresh, juicy fig, bursting with sunshine,” explains Bar Director Kevin Rigault. “The desire was there to once again discover the flavours of the products, to connect around cocktails.”

A highlight of the new menu is Apple, a long whisky highball reminiscent of tarte Tatin, a French pastry dessert topped with caramelised fruit. To create the comforting concoction, Whistle Pig 10-Year-Old Rye Whisky is mixed with a bespoke soda made from clarified apple juice infused with Hojicha tea and caramel. The beverage is served with clear ice to slow the rate of dilution, and garnished with a sprig of Oxalis, a perennial prized for its heart-shaped leaves.

© Cris Barnett

Timelessly elegant, simple and beautiful.

Crinoline

Pocket Square

Hyatt Place

LONDON CITY EAST

Bringing a sense of place to its drinks programme, rooftop bar Pocket Square has unveiled a new collection of cocktails inspired by the markets of East London. Created by Head Mixologist Lucrezia Frosutto and her team, the menu comprises a series of tipples that draw on the history and wares of the district’s much-loved shopping spots, from Columbia Road’s famed flower market to the vibrancy of Shoreditch’s Brick Lane.

Perhaps the most decadent is Crinoline, which pays homage to the fashions sold on Petticoat Lane, a cornerstone of Spitalfields living that dates back to the 17th century. Served in a martini glass, the cocktail is named after the structured petticoat worn beneath a skirt to craft a fashionable silhouette. It is built from a base of Maker’s Mark bourbon whisky, combined with French liqueurs Grand Marnier and China China – chosen as a nod to Paris’ influence on the world of couture – and stirred over ice along with a black cherry syrup. The cocktail is enhanced by a spritz of orange and rosemary essence, followed by a sprinkle of edible gold glitter. The finishing touch? A red wax seal on the base of the glass depicts a ‘C’ for Crinoline.

“My favourite thing about this cocktail is the feeling of luxury it radiates: from the style of the glass, to the use of bourbon, and the best part –a little edible glitter,” says Frosutto. “Sipping on Crinoline while enjoying the venue’s skyline views adds a touch of decadence to a guest’s evening.”

DRINKS

Hardy Cognac VS Fier & Hardy

Founded in 1863 by Anthony Hardy – an English wine and spirits professional with a passion for all things French – the Hardy cognac house combines tradition and innovation to offer a unique taste experience. In the 160 years since its creation, Hardy has continually sought out new markets across the globe, introducing a variety of products along the way, from anniversary vintages to crystal decanters. To mark the house’s 160th anniversary, Hardy has adopted a new look, taking in a redesign of its signature French coq emblem while reaffirming its sense of pride and identity. The Tradition collection is the first to be revamped – the VS bottle sports a blue label that is reminiscent of one of the core colours of the French flag, with the coq taking centre stage as a reminder of the Hardy brand. Within the bottle, VS Hardy is a harmonious combination of Cognac crus, reflecting the smoothness and finesse of the Hardy house blends. On the nose, the invigorating spirit offers floral notes, with a fresh and smooth finish – a result of passion, pride and tradition.

www.hardycognac.com

Thrill International Glass Chiller

Established in 2014, Thrill International offers a complete line of professional-grade solutions for chilling and sanitising glassware to the global hotel F&B sector. Redefining beverage service standards, the brand’s extensive range of glass chillers comprises: Vortex Jet, Vortex Tap, Vortex F1 Pro, Vortex Cube, Vortex SBI, Vortex Wood and Tower. Each model works to quickly cool and sanitise glasses, eliminating up to 88% of bacteria within seconds, setting a new benchmark for cleanliness. The most recent launch is the Thrill Tower, crafted from 100% stainless steel and natural Iroko wood with maximum manoeuvrability and safety on smooth surfaces. Interchangeable accessories such as an ice bucket and glass rack make Tower customisable to meet a diverse range of needs. All Thrill products have CE and NSF certification and come with a two-year warranty. Italian craftsmanship, cutting-edge technology and a versatile range of products to suit any application makes Thrill International a comprehensive solution for chilling and sanitising glassware.

www.thrillinternational.com

Noblewood Group

Beluga Gold Line Vodka

Noblewood Group’s Beluga Gold Line vodka shines within the Beluga collection as the epitome of vodka artistry. The craftsmanship and expertise of the brand’s master distillers has resulted in a complex spirit that captivates the senses. Adorned with the brand’s iconic symbol – a metallic beluga sturgeon talisman – each bottle of Beluga Gold Line features a special wax-sealed cork to be ceremoniously opened using the accompanying hammer and brush. To serve, the uniquely crisp vodka can be enjoyed on the rocks, accompanying caviar, or in a Martini. www.noblewoodspirits.com

Objects to be admired by the Feel

PETITS FOURS

Porland Danshari

Established in 1976, Turkish brand Porland’s innovative point of view, striking designs and producing power make it a standout name in tableware. Named after and inspired by the Japanese art of minimalist home decluttering, the Danshari collection is based on the three main truths that describe nature – sky, earth and forest – and the three colours that encapsulate them – blue, brown and green. These tones, which exist in their most basic and pure forms in nature, recall calmness in the milieu where they are presented. www.porland.com

1. Craster Tilt Glass Carafe

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 consommés. Versatile and classic, the collection can be combined with risers and plinths to create an elegant and distinctive display.

www.craster.com

2. Modbar Modbar Espresso AV

Founded in Fort Wayne, Indiana, 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 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 is a top choice for restaurants seeking to offer a premium coffee experience.

www.modbar.com

3. Nude Glass Round Up Dusty Rose

Istanbul-based brand Nude Glass has introduced its newest colourway, Dusty Rose, which adorns the Round Up collection. Available in four sizes, the handmade, lead-free glasses feature a rounded bowl to encapsulate aromas and encourage smooth pouring. The wide-ribbed, optic surface accentuates the colour of the drink each glass holds. Launched in 2014, Nude is the first contemporary design brand from the Sisecam Group, a world leader in glass manufacturing and design with over 85 years of tradition, wisdom and expertise. Its extensive offering ranges from table and drinkware to decorative objects, vases and lighting.

www.nudeglass.com

4. Vista Alegre Hotelware Bordallo Pinheiro Stoneware

Decorative earthenware and tableware brand Bordallo Pinheiro has developed a new stoneware collection to meet the increasing demands of the horeca market. Inspired by bestselling ranges, from the historical Cabbage collection to the more contemporary Fantasy and Rua Nova series, these new collections upscale Bordallo Pinheiro’s brand, projecting its unique iconography into a specific product segment where originality and creativity is a daily requirement. The brand’s unique profile is aligned with the product resistance and functionality required by the most demanding professionals, preserving the colour depth and liveliness of each piece.

www.hotelware.vistaalegre.com

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1.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

2.Costa Nova Lagoa

Costa Nova has unveiled Lagoa, a versatile and perfectly balanced tableware collection that offers a harmonious blend of contemporary style and durability. Featuring perfectly imperfect shapes and a naturally tactile quality, Lagoa combines an artisanal feel with a dark metallic finish that allows culinary creations to take centre stage. Lagoa represents a new generation of tableware that will stand up to everyday use, from coffee shops to fine dining and catering environments. Costa Nova, which is produced by the leading stoneware manufacturer Grestel, specialises in Portuguese fine stoneware products that are durable and timeless. www.costanovaprofessional.com

3.Goodfellow & Goodfellow Bespoke Silver-plated Afternoon Tea Stand

Founded in 2012, G&G Goodfellows has become a go-to distributor of creative tableware brands, including Narumi, Hering Berlin, Studio Mattes and Jacques Pergay. Yet in addition to supplying leading brands, the British company also designs and produces bespoke products for the hospitality industry’s most discerning tastes. For example, the manufacturer recently designed a custom silver tea stand (pictured), which complements the Platinum Line tea set. The minimalistic stand has been conceived to maximise table space, as well as to create an elegant display for afternoon tea. www.goodf.co.uk

4.Ariane Fine Porcelain Jaguar

Established in 2014, Ariane Fine Porcelain has become a leading force in the tableware industry, distinguished by its technical mastery, professional understanding and innovative spirit that pushes boundaries. The Jaguar collection embodies this ethos, drawing inspiration from its namesake’s sleek power and wild elegance. Designed to elevate culinary creations, the range exudes sophistication with its captivating interplay of gloss and matte glazes, as well as jaguar-like spots, while the monochrome background gives gives the surface a warm appearance. The Jaguar collection unlocks a universe of possibilities for bold and elegant finedining presentations.

www.arianefineporcelain.com

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1. Sola Flame

Since 1922, Dutch flatware manufacturer Sola has built its reputation and business on providing the best designs and manufacturing quality for cutlery for all areas of domestic and commercial applications. Today, Sola creates cutlery and serviceware that is used all around the globe in multiple hospitality and service industries. Most recently, the brand has launched Flame, a stylish new cutlery range that adds modern flair to any table setting. Featuring a sleek design and angled edges, the Flame collection is made from high quality 18/0 stainless steel. Not only is the range aesthetically pleasing, it is also practical and modern.

www.sola-cutlery.com

2. Figgjo Tilt

Figgjo Norway – the sole remaining porcelain manufacturer in the Nordics – has created beautiful, functional and durable porcelain for more than 80 years. The manufacturer has recently unveiled Tilt, a new stoneware collection with a textured exterior and a semi-matte black glaze inside. Made in Portugal from Eco-Gres – a completely sustainable proprietary clay composed of nonhazardous recycled materials derived from ceramic surplus – the Tilt range spans bowls, plates and jugs, which complement the company’s high quality Norwegian porcelain. Figgjo is also a green manufacturer, using non-harmful materials and recycling all waste.

www.figgjo.com

3. Fine Dining & Living – Chic Lustre

Made from porcelain, the Lustre collection elevates dining experiences with its exquisite design and attention to detail. Comprising a range of dining and serving plates, the collection’s carefully considered shape directs focus to the plate’s center, enhancing the presentation of gastronomic creations. Lustre lives up to its name, shimmering with sublimity and infused with brilliant grains, which create an enchanting visual journey reminiscent of a dreamy world adorned with delicate flower petals. The Lustre range serves not only as tableware but also as an artistic expression that captivates and enhances the dining ambiance.

www.finediningandliving.eu

4. Mogogo Roll’n Service Cart

Service carts have been a key feature on the hospitality scene for decades, used by restaurants and hotels to deliver or display food with style. Mogogo’s Roll’n Service Cart collection is built on the core elements of elegance, function and durability, with the high density bamboo panels set on castors and a stainless steel frame. Thanks to a combination of add-ons and accessories, the cart can be converted into a cheese-serving display or cocktail station, with an optional handle and heavy-duty bumper – ideal for busy hospitality environments. It can be used as a companion to Mogogo’s full product range or as a standalone serving cart for tableside service or room service.

www.mogogo-buffet.com

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1. John Jenkins

Havana

British glassware manufacturer John Jenkins has launched Havana, a collection of handmade cocktail glasses comprising four distinct shapes: a straightsided glass for either a cocktail or water; a balloon shape for cocktails; a flared version for Martinis and finally a traditional shape for cocktails or sake. John Jenkins is known for its diverse and extensive 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. The company also has an in-house design department that can create bespoke pieces and exclusive patterns to suit specific requirements. Each pattern in the portfolio benefits from the latest advancements in glass-making technology, which are implemented to enhance the calrity, durability and scratch-resistance of the finished product. www.johnjenkins.co.uk

2. Franke Coffee Systems A Line

Consistently delivering premium coffee at any time or place is key for any hospitality business. Franke Coffee Systems – a division of global coffee company Franke Group – has developed the A Line, a range of fully automatic coffee solutions to meet and exceed consumer expectations, ensuring repeat business. The high-performing and easy-to-use machines guarantee consistent quality beverages. Each machine in the A Line portfolio is adaptable according to design, size, performance, operation, space and beverage choice. An intuitive user interface guaratees easy operation with minimal skills and training. Additionally, Franke provides multiple cleaning options to meet the highest hygiene standards, whether it’s a semi-automatic or fully automatic process. This allows baristas to focus on delivering exceptional coffee experiences and customer service, while maintenance takes care of itself. coffee.franke.com

3. Zafferano Sister Light Wi-Fi

Zafferano has launched Sister Light Wi-Fi, a new version of the most technologically advanced model in the brand’s catalogue of cordless lamps, designed by Federico de Majo. All versions – table, mini table, peg and wall lamps – are now equipped with the possibility of remote control via the Zafferano Lighting smart app. Operations include adjusting the intensity via a dimmer and choosing between three colour temperatures, programming the switching –either individually or in groups. This latest innovation is ideal for hospitality venues, where simultaneous operation is often required. The lamps also feature a magnetic head – which allows charging via a single contact charging base – and are available in new pearl white, pearl black and ivory finishes. To operate, the lamp must be connected to a Wi-Fi network with a 2.4GHz frequency. www.zaffernoitalia.com

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Studio 104 104 Collection

Known for crafting luxury uniforms, Studio 104 offers a unique fusion of creativity and commercial insight, built on decades of expertise in design, garment development, manufacturing, buying and fitting. The brand’s end-to-end service guarantees a seamless journey from the initial consultation to the delivery of the final uniform, reflecting a commitment to excellence. In addition to fully bespoke services, Studio 104 also offers an eponymous made-to-order luxury uniform range. Meticulously designed and fully specified by the in-house team, the 104 Collection offers a faster turnaround of four to five months, providing a swift and cost-effective alternative to fully bespoke projects. Already receiving plaudits from both industry experts and clients, the 104 Collection arrives at a crucial time, meeting the market’s demand for innovative and flexible approaches to delivering contemporary and desirable uniforms.

www.studio-104.com

Studio Riviera Psychodelic

Founded in 2021, Studio Riviera manufactures premium tableware that combines seventies style and Italian flair with a hint of Mediterranean spirit. Handcrafted and painted by skilled artisans in the heart of Puglia, each piece is unique, and when used together, the colour and pattern combinations create a completely bespoke tablescape and individualised dining experience. Made using the finest raw materials and meticulous craftmanship techniques, each piece of Studio Riviera tablware is fired three times for 36 hours at over 1000oC, making it highly durable, long-lasting and dishwasher safe. The Psychodelic collection pays homage to the allure of imperfection, blending vibrant hand-painted patterns, jubilant artworks and timeless Italian designs in a harmonious symphony. Each Studio Riviera piece tells an enchanting tale of artisanal mastery and imagination. www.studioriviera.de

Arthur Price Hotel Services

Established in 1902, Arthur Price is a British family-owned cutlery manufacturer that has served the hospitality industry for over a century, with clients including royal families, cruise ships, hotels and restaurants. The company designs and manufactures both traditional and contemporary cutlery patterns in stainless steel and silver plate, as well as bespoke tableware, holloware and service-ware in silver plate. With global supply capabilities, the manufacturer doesn’t require a minimum order, maintains high stock levels and offers a super-fast turnaround. Arthur Price also offers a repair and replate service, in addition to engraving and monogramming. Alternative materials, such as gold and brass, are also available upon request.

www.arthurprice.com

Orrefors Difference

In collaboration with sommelier Bengt-Göran Kronstam, designer Erika Lagerbielke explored the interplay between glass shape and the sensory elements of flavour, aroma, and colour to create the Difference collection. In a departure from traditional grape-based classifications, the Difference glasses – named Crisp, Fruit, Mature, Primeur, Sparkling and Sweet – are tailored to the beverage’s intrinsic characteristics. Launched in 2002, Difference signifies a transformative approach to appreciating wine, inviting enthusiasts to savour a sensorial journey that transcends preconceived notions and focuses on the essence of the wine-tasting experience.

www.orrefors.us

1. Julius Meinl

The Originals – Costa Rica

Premium coffee brand Julius Meinl has introduced Costa Rica to its Viennainspired The Originals coffee line for the hospitality sector. Grown and processed in Costa Rica at the Hacienda Sonora, the limited edition coffee blends subtle notes of creamy nougat melted with chocolate and a juicy sprinkle of sweet mandarin. Featuring a buttery mouthfeel with a fruity aftertaste, the specialty blend calls to mind fruits and roasted almonds associated with a pastry dessert, such as Le Rocher by World Pastry Chef Antonio Bachour. The Costa Rica specialty coffee, from Catuai variety and Black Honey process, reflects the delightful union he imagined with Le Rocher Petit Gateau. www.juliusmeinl.com

2. BHS – Schönwald Companion

Porcelain tableware manufacturer

Schönwald has reimagined Shiro – a collection of white tableware – in a new petrol blue colourway. Entitled Companion, the decor concept showcases a hue that does not occur naturally in nature, therefore providing a canvas for creative culinary presentations of any colour. Companion comprises 18 multi-functional items for the dining area, ranging from platters to bowls.

Schönwald forms part of BHS Tabletop’s brand portfolio, alongside Bauscher and Playground. Each of the BHS brands produce stylish concepts and collections, each of which is designed for a wide variety of industries.

www.schoenwald.com

3. Steelite International Alina

As part of Steelite’s Distinction collection, Alina combines two strong and complementary aesthetics: the simplicity, linearity and restraint of Japanese design coupled with an approachable and casual style that embodies the Scandinavian way of life. Each piece features an interplay of light and line, as well as an embossment that draws the eye towards the centre, giving gravitas and focus to the cuisine. Made at Steelite’s factory in Stoke-onTrent, England, Alina has been designed specifically for functionality within hospitality environments, whilst featuring a lifetime edge-chip warranty as a mark of confidence in the collection’s durability and quality.

www.steelite.com

4. Rona 2Serve Santorini

Rona 2Serve is a professional crystalline range created specifically for the catering sector. Santorini is a collection of glassware named after the mystical Greek island forming part of the Cyclades archipelago. The bowl takes the shape of a volcanic caldera to enable drinks –wine in particular – to unlock their full potential. The Santorini series comprises Bordeaux, Burgundy, Cordial, Highball and Old Fashioned glasses, as well as two standard wine glasses. Launched more than 20 years ago, Rona 2Serve’s complete collection of glassware is continuously available from a large logistics centre in user-friendly quantities and sample shipments.

www.rona.glass

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1. Corby Hall

Monaco Satin 18/10

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 competitive price points, Corby Hall has the ability to supply all F&B 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 new orders as well as re-supply. The newly launched Monaco Satin range comprises 12 pieces made from 18/10 Forged Premium Stainless Steel with a satin finish.

www.corbyhall.com

2. Narumi Caviar White

Japan-based bone china manufacturer Narumi has unveiled Caviar White, a new dinnerware collection for modern tablescapes. The series features a characteristic pure white decoration comprising unique miniature droplets, each embossed with a special whiteon-white effect that creates a leathertouch feel on the surface. The elegant embossment is further enhanced by a platinum edging. The tea pot, sugar pot and creamer jug all feature a modernclassic form with an elegantly curved handle and spout. The Caviar White collection is suitable for presenting breakfast, lunch and afternoon tea in executive lounges.

www.narumi.co.jp

3. Zieher Fleur Déco

Zieher is a name synyonymous with innovative design, both in the tabletop and in the buffet sector, and 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, the company’s comprehensive offering includes a selection of étagères designed for numerous applications. Each component of the Fleur Déco series is cast from brass and meticulously finished to achieve a careful balance of gold and dark patinated areas. Each blossom and brand is assembled by skilled hands to create a harmonious floral appearance. The collection includes a three-tiered étagères accommodating plates and dishes up to 22cm in diameter. A serving platter, from the core of which a decorative plant emerges, serves as a centrepiece. The buffet tree meanwhile offers space to display various culinary creations on its 10 leaves. www.zieher.com

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ID Fine Modest Green

With a rich history dating back to 1972, ID Fine is a porcelain manufacturer committed to sharing its passion for the art and craft of porcelain to the horeca industry. Its latest launch is the Modest Green tableware collection. Manufactured from strong and pure ivorycoloured fine porcelain, the Modest Green range is distinguished by its handpainted warm green rims, which serve as artistic frames that draw attention to the cuisine and create a visual contrast. The handpainting process not only adds a touch of human warmth but infuses each piece with unparalleled artistry, rendering them truly oneof-a-kind. The tableware range also showcases practicality through stackability, ensuring efficient storage, durability and versatility. www.idfine.com.tr

Costa Verde Duo

Designed by Studio Levien, Duo was first presented in 2003 and has since became a casual dining classic, both within the home environment and the most demanding professional settings. The range comprises more than 70 pieces of varying shapes – round, oval or square – as well as stackable and non-stackable pieces, complemented by oven or serving pieces. Established in 1992 as one of the more contemporary companies in the sector, Costa Verde’s strong ties with Portuguese porcelain distributors quickly turned the brand into a success. Today, the company is not only rooted firmly in the Portuguese market, but – following more than 30 years of steady growth – also benefits from myriad partnerships that have emerged from marketplaces around the world. pro.costa-verde.com/en/

Pordamsa Roca

Founded in 1975, Pordamsa is a trend-setting Spanish porcelain and glass manufacturer known for distinctive and artistic designs that adapt to an ever-changing global marketplace. Specialising in tableware, its traditional manufacturing process ensures no two pieces are the same. Inspired by the texture and aesthetic strength of sea rocks, the Roca collection comprises plates, trays, podiums, bowls and thermal bowls, available in different sizes.

In a brand-first, Pordamsa’s iconic podium is now also made with black porcelain paste, modelled by hand and fired at over 1300oC. Pordamsa offers creative solutions for the most demanding hotel projects, both aesthetically and functionally. www.pordamsa.com

Erbil Aşkan Bonna

Erbil Aşkan, General Manager of Bonna, discusses the role of AI in tableware design, sustainable production and plans for 2024 and beyond.

What sets Bonna apart?

Our concept focuses on three essential components – quality, aesthetics and sustainability. We ensure our customers have a unique dining experience by integrating quality and aesthetics into our production. We also take a leadership position in the industry by including practical features such as easy stackability, guaranteed edge-chip warranty and durability against scratches and high temperatures.

What are chefs and operators looking for to create the best dining experiences?

Culinary creativity has become critical, embracing not only the production of new ideas for better and more enjoyable dining experiences, but also the visual presentation of food. With the evolution of gastronomy culture, the importance of presentation in generating an experience that appeals to both the senses and the emotions has become clear. Bonna aims to support chefs by addressing their needs with our product designs, making us a reliable partner in their culinary pursuits.

How does Bonna maintain sustainable production without compromising on quality?

our efforts extend to saving natural resources and preventing soil pollution. Our investment in a $3 million, 4MW Solar Energy System (SES) allows us to cover up to 80% of our electricity use with renewable energy, significantly reducing carbon emissions and saving trees annually. Overall, we aim for a 5% improvement in energy and material consumption.

What role does AI play in the future of tableware design?

Founded in 2014, Bonna is a horeca brand from Turkish heritage company Kar Porselen. The porcelain manufacturer provides personalised solutions for varying specifications, partnerships and projects, all while striving to inspire the tastes and trends of tomorrow.

Collections: Futura, Hornfels, Mirage, Prints, Ground Project References: The RitzCarlton, Washington, USA; Four Seasons Hotel Mexico City, Mexico; Taj Aravali Resort & Spa, Udaipur www.bonna.com.tr

Our production of fine china porcelain consumes significantly less energy, due to its ability to harden at up to 200 degrees lower than standard porcelain. Our next-generation kilns have also cut our natural gas consumption by 30%. We have achieved an 80% reduction in electricity usage and recycle 80% of our wastewater in production, minimising our freshwater consumption through water treatment technologies. Our commitment to sustainability is ever-growing, with waste management and circular supply chain practices firmly in place, even our packaging materials are made from recycled content. We integrate numerous parameters to enhance the durability and design of our products, with ongoing investments in R&D aiming for continuous improvement. This approach has notably reduced product wastage in the horeca sector from 40% to 5-6%. Collections made with sustainable materials and production techniques, such as Prints and Ground, highlight our commitment to a sustainable world. With over 120,000 pieces produced without waste,

We aim to push the industry forward by combining the best raw materials, cuttingedge production technology and unique concepts. As a result, we devote around 5% of our annual budget to R&D operations, which are carried out by a 15-person team. We envision the 21st century as a Renaissance era, with AI technology bringing in a new age for humanity. Aware of the increasingly influential role of advanced technology, such as Artificial Intelligence (AI), which has been adopted across many sectors, we believe that utilising this technology in the porcelain industry and beyond could improve the efficiency of our production and design processes. Consequently we created the Futura line in partnership with designer Ahmet Osman Peker, using AI technology – a first for our country’s porcelain business. Our in-house design team is also working on AI infrastructure initiatives. We recently launched the Bonna Touch app, which allows users to create their own porcelain products applying AI. It attracted visitors’ interest because seeing plates fashioned with their own imaginations was a truly unique experience. As we work towards making our products sustainable, we hope to inspire other industry stakeholders to embrace sustainability.

What’s next for Bonna?

Bonna is constantly evolving and improving to meet shifting demands. We are broadening our competence in porcelain manufacturing by introducing additional product categories such as our Vitrified collections, Hornfels and Mirage, which are crafted from the most durable and high-quality raw materials. The Solida collection also marks our foray into the stainless-steel segment. Most recently we introduced Infinityglass, a range made from polycarbonate as an equally elegant alternative to glass.

The future will be what we build together.

The Long Dinner

Jumeirah Al Qasr invites guests to an exclusive dinner on Dubai’s longest dining table.

Dubai is no stranger to the record books, boasting everything from the world’s tallest building to the largest shopping mall, the fastest rollercoaster and the deepest swimming pool. And it seems there’s no limit to the lengths the city will go to in order to impress its diners too. Already featuring a stellar line-up of 50 restaurants, Madinat Jumeirah is setting records by creating what is thought to be Dubai’s longest dining table. Located at Pierchic – the Italian eatery within Jumeirah Al Qasr – the pop-up will see the hotel’s private pier transformed into a dining area, seating up to 100 guests in a single setting. Those lucky enough to get a seat at the table will be treated to gourmet cuisine, as Pierchic’s Head Chef Beatrice Segoni has been invited to host a memorable four-hands dinner with her son, Luca Crostelli, from the newly-opened Cala Vista at

the neighbouring Jumeirah Mina A’Salam. Together the duo have devised a five-course menu that showcases both her pioneering spirit and his fresh ideas. The sensory feast kicksoff with a champagne reception overlooking the Arabian Gulf, followed by a starter of beef carpaccio and Tortelloni Alla Norma, made with eggplant, salted ricotta and a rich tomato sauce. The over-water dining experience reaches new depths with a plate of Risotto All’astice with lobster ragout, followed by succulent Filetto Di Manzo and Datteri, complemented by a parsnip date chutney and baby carrots. And for the grand finale, dessert takes the form of an Italian classic, Tiramisu. Once dinner has drawn to a close, the experience will continue at an after-party held further along the pier at Onda, the restaurant’s floating pod bar.