As he continues to expand his global restaurant portfolio, Dani Garcia – founder of the Andalusian brasserie concept Bibo – shares his favourite food memories.
A Sense of Place
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From London to Sydney, the UK’s first female three-Michelin-starred chef Clare Smyth champions local ingredients and first-class producers, weaving a personal narrative through her critically acclaimed cuisine.
A Perfect Marriage 036
Following his UK debut at the newly-opened Mandarin Oriental Mayfair, Akira Back tells of his unlikely journey from sport to Michelin-starred chef, recounting the lessons learnt along the way.
Striking A Balance
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A decade on from joining the family business, Lydia Forte, Group Director of F&B at Rocco Forte Hotels, reflects on the authentic traditions and crowd-pleasing partnerships that are shaping the future of food and drink.
DINING
Dawn ’til Dusk
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Fine-dining destinations might generate headlines, but at London’s luxury hotels, a renewed focus on perfecting the art of all-day dining is proving that convenience remains the beating heart of many a successful F&B strategy.
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THE GLITCH
A SENSORIAL JOURNEY IN JUST ONE GLASS
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Fine Dining For All
Picture yourself at the restaurant of one of the world’s best chefs and the scene will likely involve plush interiors, first-rate service and top-class cuisine. Every one of the 12 courses is cooked to perfection, beautifully plated and delicately garnished, with each mouthful a taste sensation. It’s likely too, that such an experience will come with a hefty bill. Up until recently, this scenario was true of most starchef establishments, but as the dining sector evolves, so too do the aspirations of chefs. While a fine-dining restaurant is still high on the wish-list, there’s a growing trend towards a more approachable offer, one that caters to a wider market.
Take Mauro Colagreco of the three-Michelin-starred restaurant Mirazur, where a nine-course extravaganza comes with a real sense of occasion, not least for the €450 per head price tag. The chef’s latest venture – Saison at Raffles at The OWO in London – is a far more relaxed affair, serving the likes of avocado on toast and burger and chips at a fraction of the price. The setting is still elegant, without the need for formal attire, and the cuisine remains in keeping with Colagreco’s ethos and passion for quality ingredients. Speaking to Supper for our all-day dining feature this issue, the chef asserts that luxury isn’t solely reserved for haute cuisine; a meal can be considered a luxury experience without having stars or a dress code attached, which prompts the question, what constitutes fine dining?
There’s undoubtedly a blurring of lines across the dining sector, with chefs opting to expand their reach through more accessible concepts that have been developed to appeal to a wider cross-section of the population. In the same way a hotel group operates different brands for different eventualities,
chefs are building varied F&B portfolios that cater to different people on different occasions. Much like the hotel scale, the thinking is that a regular customer of an entry-level brand –the accessible dining concept – will trade up to the fine-dining concept when the occasion calls. This way, the chef retains customer spend and builds loyalty.
There are other benefits too, particularly when multiple venues operate side by side or within the same hotel complex. Staffing resources can be shared and waste reduced, as at Mark Birchall’s Moor Hall, where different cuts from the same animal are served in a variety of ways across the two restaurants, ensuring nothing goes to landfill.
In the past, a head chef at a luxury hotel restaurant wouldn’t dream of serving a simple sandwich, but times are changing. Ingredients can still be high-quality without being high-cost, and a chef’s expertise can be applied in many ways; it doesn’t always require the meticulous detail of haute cuisine, which just isn’t always possible to replicate across multiple venues. For a chef, diversification into more approachable concepts is a savvy way to expand reach, and for the consumer, the idea of eating at a restaurant helmed by a star chef – without breaking the bank – is very appealing indeed. Something of a fine dining offer for all. I hope you enjoy reading this latest issue. Supper is served.
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Supper (ISSN: 3033-4349) is published bi-monthly by Sleeper Media Ltd and is distributed by Spatial Global.
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APPETISERS
Aman’s Life by the Coast
Hotels have long been more than just a place to bed and board, evolving into all-encompassing lifestyle brands that combine travel, wellness, retail and more. Fronting this evolution is Aman, which over the years has expanded beyond a collection of intimate retreats; 2018 saw the release of Aman Skincare, followed by health supplements, fragrances and a ready-to-wear fashion line. There’s even an interiors service offering bespoke furniture designs.
Now, Aman has turned its hand to the culinary realm, having launched a new dining concept with outposts at a number of its properties. Named Nura, the venture is a tribute to the vibrance of Mediterranean cuisine. Bringing a relaxed ambience, the beach club-style eatery is designed to capture the languid, sun-soaked rhythms of coastal living.
It makes its debut on the shores of Korakia Beach at Amanzoe in Greece, followed by Amanpuri in Thailand, where the menu showcases the Mediterranean art of grilling, alongside delicate tapas, crudos, salads and pizzettes. The varied cuisine is designed to be shared, fostering a sense of community around the table. Signature dishes include a yellowtail tiradito with citrus dressing, manchego and black truffle croquettes, charcoal-fired meats and freshly caught seafood, such as seabass and whole spiny lobster.
Alongside the arrival of Nura, Aman has created a calendar of culinary experiences across its global properties. From a mixology masterclass at Aman New York to oysters in the forest at Aman Tokyo and a chance to celebrate Amandari’s 35th anniversary in Bali with a host of Full Moon feasts.
Wild dining has become a popular pursuit amongst adventurous travellers, encouraging the F&B sector to be ever more creative in its gastronomic programming. Whether a chefhosted excursion to a mountain summit or simply a picnic on the beach, al fresco dining brings a host of operational challenges, not least in the storage and transportation of foodstuffs.
With that in mind, Amelia Cook, a Design for Industry graduate from Northumbria University, has revealed her concept for a trail-side tableware and dehydrator collection. Known as Savour, the product is designed to combine the pleasure of a delicious meal with the scenic beauty of a hike. The cuisine is prepared in a standard kitchen setup then placed in the dehydrator and sealed, a process that preserves the food for up to three months. Upon finding a scenic spot, diners can simply add water to restore the original texture and flavour of the food, then reheat on a camping stove. There’s even portable tableware inspired
by restaurant settings. The result? A fuss-free gourmet meal in the wild.
Set to elevate the outdoor dining experience, Savour was presented at New Designers 2024 in London, an event geared towards emerging talent in the UK. Amongst hundreds of pioneering inventions in the fields of furniture, product and industrial design, Cook’s concept was selected as the winner of The Priestman Goode New Designers Award.
“We were immediately impressed by Amelia’s approach, demonstrating skills in product design, as well as colour, material and finish,” comments Kirsty Dias, Managing Director of Priestman Goode. “Her product Savour is built around the user experience, it’s intuitive and the choice of materials and surface detailing provide strong aesthetic values. Amelia was able to articulate the story behind the development of Savour in a way that really showed an understanding of the user and the wider design process.”
Recipes & Wanderings
Nestled between the Alps and the Mediterranean, the picturesque region of Liguria in north-west Italy is famed for its charm, culture and culinary heritage – attributes that make for an ideal destination in Recipes & Wanderings. The new series is published by Apartamento and Belmond and celebrates the vibrant traditions of regional cuisines around the world, with artistic perspectives from renowned creatives. In the inaugural tome, entitled Liguria: Recipes & Wanderings Along the Italian Riviera, an introduction from Ruth Rogers sets the scene, while photography by Laura Jane Coulson takes readers on a visual journey through Liguria’s landscapes. Essays by chefs and food writers including Luca Cesari, Andy Baraghani and Gilda Bruno add historic and cultural context, with each sharing insight into their relationship with the region. Woven throughout are recipes by Corrado Corti, who has led the kitchens at Splendido and Splendido Mare –Belmond’s hotels in Portofino – since 1999; dishes range from the aromatic Pesto Genovese to the classic Focaccia Genovese, each a commitment to local sourcing and the culinary community. In all, the 176-page hardback aims to foster a deeper connection with the tales and traditions of Liguria, showing just what makes this region special.
CHEF’S TABLE
Dani Garcia
As he continues to expand his global restaurant portfolio, the founder of Bibo shares his favourite food memories.
When did you first fall in love with cooking?
When I was young, my mother or grandmother cooked from Monday to Friday, then my father was in charge on weekends. Every Saturday morning, we used to go to the market as a kind of ritual: if it was snail season, we would buy snails to cook at home; if it was olive season, we bought olives and crushed, cured and dressed them. So since a very young age, at home with my family, I have fallen more and more in love with cooking.
Which chefs have inspired you?
Ferran Adrià, Martín Berasategui and that whole generation of Spanish chefs who have taken the world of gastronomy to another level. Joël Robuchon and Nobu Matsuhisa are also chefs I admire and have been my inspiration and culinary reference on many occasions.
Which cookbooks can we find on your shelf?
Cookbooks have been a very important part of my life. My career began at a time when there was no internet, so the only way to learn about other cuisines and immerse myself in the culinary world was through books. I have countless cookbooks, not only in my home library, but also in my office library.
Where do you get the creative inspiration for your dishes?
Inspiration is something that is very hackneyed; as Picasso said, ‘inspiration exists, but it has to
find you working’. For me, the process is more structured than just inspiration. It’s a question of continuous work: you study a product, determine its characteristics and through trial and error, you elaborate an idea.
What’s your favourite hotel restaurant?
If I may say so, my favourite hotel restaurant is Dani Brasserie at the Four Seasons Hotel in Madrid. The views, the ambience and the dishes are the perfect combination, it’s truly magical.
Which new restaurants are you eager to try?
Qabu by Paco Morales and StreetXO by Dabiz Muñoz at One&Only One Za’abeel. I’m really looking forward to discovering how they have brought their gastronomic concepts to Dubai.
Tell us about your most memorable meal.
A meal I will never forget was the 125 th anniversary of Casa Gerardo in Prendes, owned by the Morán family. I remember eating the best white truffle, the best Iberian ham from Joselito and spectacular spider crabs... It was one of the most memorable meals I have ever enjoyed.
What’s your favourite dish, and who cooks it?
Without a doubt, my mother’s coquina noodle casserole.
Who is your favourite person to cook for?
My best diners and the first to try everything are my daughters. I really enjoy cooking for them.
It’s Sunday evening at home: who’s cooking and what’s on the menu?
In the evening, especially on Sundays, I love to have a snack dinner. Give me cold cuts, an avocado and tomato salad and canned tuna belly and I’m the happiest man in the world.
How often do you dine out?
I have less time than I would like to enjoy a good dinner out. On weekends as a family, we do like to go out to a restaurant from time to time.
Are you an easygoing or a demanding restaurant customer?
I think I’m a pretty easygoing customer because I have first-hand experience of the complexities of owning and running a restaurant. When I eat out, I want to be relaxed and enjoy the experience. However, when I go to eat at one of my restaurants, I’m usually paying attention to every detail so that everything is perfect.
Which city is food heaven for you?
Tokyo for its perfection, its delicacy and its care for the produce. Japanese food goes far beyond sushi, though that is one of my favourite dishes.
Sweet or savoury?
Savoury.
Healthy dishes or full-fat indulgence?
Healthy dishes on weekdays, but some full-fat indulgences on weekends hurt nobody.
A Sense of Place
From London to Sydney, the UK’s first female three-Michelin-starred chef Clare Smyth champions local ingredients and first-class producers, weaving a personal narrative through her critically acclaimed cuisine.
Chefs are often viewed as a tenacious bunch, but becoming the first woman in the UK to win three Michelin stars surely takes a special kind of resilience. Fortunately for Clare Smyth, professional grit has always come naturally. “I love the pressure,” she explains genially from her Notting Hill restaurant Core, with staff zooming around polishing glassware in the background. “To be honest, I’m a very competitive person.”
A County Antrim native who first started working in kitchens at the age of 16, Smyth’s trailblazing career has included stints at some of the most illustrious restaurants in the world. She cut her teeth at Alain Ducasse’s three-Michelin-starred Le Louis XV in Monaco, and was just 28 years old when she was named Chef Patron of Restaurant Gordon Ramsay in London, maintaining the venue’s three-
star status under the glare of what was, at times, an intense media spotlight. “The pressure came for me early, when I was very young,” she recalls of that period. “That was the most pressure I felt.”
In 2017 Smyth opened her standalone venture, Core, to instant critical acclaim, and by 2021 it had amassed three stars of its own. Such accolades have long been fundamental to her approach. “They’re very important to me, there’s absolutely no doubt about that,” she confirms. “When I went into cooking, it was Michelin-starred restaurants that I was looking at, because I’m very creative. I love the symphony of flavours and the artistry of cooking in this way; it’s something that grabbed me.”
The Michelin milestone gave Smyth an enormous sense of validation, but she stresses that maintaining the restaurant’s impeccable reputation requires continuous effort. “It just doesn’t get any easier,” she smiles. “You still have to put in the
Words: Shanna McGoldrick • Photography: Courtesy of Core and Oncore by Clare Smyth
same amount of work every day to get the same result. It’s relentless.” How does she summon the discipline? “I think you have to have a very special personality type,” she reflects. “I’ve done it my whole life, my whole career, so it’s almost second nature to me. It’s what I do. It’s a gut feeling – I know if something is good enough or not; it’s the way that I’m driven.”
Smyth’s exacting standards have led her to perfect a distinct culinary style: one that eulogises seasonal British ingredients, champions local producers and weaves an elegantly personal narrative for her diners. The approach is famously evident in her signature dish, Potato and Roe, which, in a nod to her farming childhood, sees Charlotte potatoes combined with dulse beurre blanc, herring and trout eggs, all reverently topped with a smattering of crunchy salt and vinegar crisps. Simple and sublime, the snack has become synonymous with her refined, emotive and democratic approach to fine dining. “I’m always challenging myself to use humble ingredients and really elevate them,” she says. “I think that’s the most important thing to me.”
Though she is extremely grateful for the years spent working with the most luxurious produce available, her preference is for recipes that convey a sense of time and place. “Every great chef has their own identity and there’s a reason for every dish that we cook,” she explains. “For me, it’s not about buying the most expensive ingredients from all over the world and putting them on the menu. It’s very much about what the ingredients mean to me.”
It is also important for Smyth to remove the intimidation factor from the Michelin-starred dining experience, and she prides herself on serving exceptional cuisine in a welcoming environment. “Fine dining is the level that you’re cooking at, it’s the quality of the service,” she asserts. “It’s not pretentiousness.” Her culinary philosophy, she concludes, essentially boils down to making people happy: “I just want people to sample food that’s truly delicious.”
In 2021, Smyth set her sights on Australia – a
“Every great chef has their own identity and there’s a reason for every dish that we cook. For me, it’s not about buying the most expensive ingredients and putting them on the menu. It’s very much about what the ingredients mean to me.”
such as native truffles, saffron and cheeses. “There is really amazing produce coming from Australia,” she enthuses. “It’s been an incredible journey connecting with those farmers and growers.”
country she has always felt a natural affinity for having worked there at the start of her career – with the launch of Oncore on the 26th floor of Crown Sydney. Something of a sister restaurant to Core, it extols the same virtues of hyper-local cuisine yet through an Australian lens: in fact, one of the things that drew Smyth to partner with Crown was the possibility of exploring the country’s gastronomic profile. “It was just a phenomenal opportunity,” she says of the collaboration. “I find Australia so interesting, because Australians aren’t bound by farming traditions and they’re really forward thinking; a lot of the practices that they’re putting in place are phenomenal. I love working with them.” Delving into sustainable initiatives such as oyster farming and regenerative agriculture while establishing new supplier relationships was a highlight of the process, she says, in addition to discovering gastronomic delights
Logistical challenges incurred by the Covid-19 pandemic meant that Oncore’s menu was initially fairly similar to Core’s – though as Smyth recalls, “we had to approach how we cooked differently and learn to work with what was around us.” Over time, though, the restaurant has developed its own identity, to the extent that some of its creations now influence the offering in London. Australian diners can sample a selection of Core’s classics as well as dishes that draw inspiration from Sydney Harbour and its surrounding area, such as Port Phillip abalone served with blue oyster mushrooms, and Murray cod accompanied by wood ears and leek. In 2022, the restaurant was awarded three hats by the Good Food Guide, making Smyth the first ever female chef to simultaneously hold a trio of both stars and hats. Working on her first hotel partnership has been nothing but productive, she affirms, noting: “We’ve been able to keep that feeling of independence while having the back-up of the hotel operation and the might and force of the Crown brand.”
Central to the dining experience in both the Sydney and London restaurants is the bar. “I love having a cocktail bar,” explains Smyth, whose go-to tipple is a dirty martini. At Oncore, diners sip on seasonal cocktails that reference local produce while drinking in views of the harbour; in London, a dedicated space called Whiskey & Seaweed – a name that pays tribute to a libation inspired by the signature Potato and Roe dish – stocks whiskies from every distillery in the UK. Both venues serve snacks and small plates from the restaurant for a more relaxed dining offering.
Smyth visits Australia at least three times a year and remains extremely involved in what goes on in the kitchen. “It’s somewhere that I love to be,” she says. “I could have opened
Smyth’s signature dish, Potato and Roe (far left) is a nod to her farming childhood in Northern Ireland
“I’m always challenging myself to use humble ingredients and really elevate them. I think that’s the most important thing to me.”
lots of restaurants but I’m not that interested in doing that, because I like to do things very well. I like to enjoy the things that I do; I want them to be special and to be natural steps.”
That said, further expansion is on the cards and for good reason, with a potential additional London site in the pipeline. “Our team here is always growing; it’s about providing opportunities for them,” she clarifies. “You need to let them grow and have faith that they will step into that role. That’s what happened with me – Gordon gave me that opportunity and if he hadn’t done that, I wouldn’t be where I am today.”
She remains close to her former bosses Ramsay and Ducasse, who – along with eminent chef Thomas Keller – she has admired for more than 25 years. “If I have anything that I want to ask, I just phone Gordon,” she says. “I feel very fortunate to have someone with such experience in all fields: from television to the media, as a business owner and as a chef, he’s just amazing.” She says Keller has always been
an “idol” and calls Ducasse “one of the greatest chefs in history”.
On the topic of rising to the top as a female chef, Smyth says simply: “I’ve never felt that my voice isn’t equal. For me it has been a personal journey – I’m very driven and no-one could have stopped me from achieving what I want to achieve.” She sees it as her responsibility to help others progress – particularly young women and those from various walks of life. “I take great pleasure in supporting people from different backgrounds – those who wouldn’t have traditionally come into fine dining,” she explains. “Hospitality is amazing because it polishes people. You can be educated within hospitality – it’s an incredible profession.” Though the expansion of her culinary empire might take her further from the kitchen, she is adamant that her employees deserve to progress in their own right. She concludes: “You have to be able to let go of the reins, and let this next generation come through with the energy, the passion and the drive to do it.”
A Perfect Marriage
Following his UK debut at the newly-opened Mandarin Oriental Mayfair, Akira Back tells of his unlikely journey from sport to Michelin-starred chef, recounting the lessons learnt along the way.
Words: Emma Love • Portrait Photography: Courtesy of Mandarin Oriental Mayfair
People often ask which cities I would most like to open a restaurant in and London is always top, Paris too; now I’ve done both,” says Korean chef Akira Back, referring to his new venture at Mandarin Oriental Mayfair, which opened in June to join his eponymous outpost at the Prince de Galles hotel in the French capital. “I’ve been waiting for the London market for so long. It’s a perfect marriage: Mandarin Oriental is a big name and I want to be big.”
Back is joking about the latter, of course. Having already teamed up with the likes of The Ritz-Carlton, Four Seasons and JW Marriott on an ever-expanding list of hotel restaurants around the world, from Singapore to Dubai to Toronto, his modern Japanese cuisine is globally renowned. No wonder he’s a hard man to pin down. When we finally meet at the bar of Mayfair Oriental Mayfair, he puts the current total of locations at a head-spinning 28.
With so much success, it seems crazy to think that Back never intended to be a chef. “I wish I had a story about how the first time I touched a knife I wanted to be a chef, but I don’t. I was supposed to be a baseball player,” he recalls. His early passion for the sport was curtailed age 14, when his parents moved the family from Seoul to Aspen. “Still to this day I wonder what my future would have been if we had stayed,” he reflects, pausing wistfully before declaring: “I
think I would be a pretty famous baseball player.” Instead, Back became a professional snowboarder for seven years. “I just did it because I wanted to be cool. Then it became all about sponsorship and the X Games, and the industry changed. At the time, I used to hang out at a Japanese restaurant in Aspen called Kenichi and I liked how the chef interacted with the customers. That’s where I fell in love with cooking.”
In 1993, Back started on the bottom rung of the ladder, training under sushi master Kenichi Kanada – “which I hated at first, although now I’m grateful because it really taught me patience in the kitchen” – but by the time he enrolled in the International Culinary School at The Art Institute in Denver, he was already an executive chef. “I went to culinary school because I promised my parents I would graduate college. Did I learn a lot? Yes and no. The first time I was shown cutting techniques I thought, are you kidding, I was taught in a Japanese kitchen. But discovering the history of different foods was interesting.”
A stint as Executive Chef at Nobu in Aspen followed before he opened his first restaurant, Yellowtail, at Bellagio Las Vegas in 2008 – the same year he competed on Iron Chef America – a game-changing career move where, for the first time, he could showcase his own dishes.
“It was fantastic, but I learnt that I’m not always right.
I wanted to do something different and thought I was too good to make California rolls and spicy tuna rolls. I used to grumble when anyone ordered them; I was stupid,” he reflects. “Now that I’m older, I have a better understanding of what customers want to eat. What’s interesting about the data from Yellowtail is that most people, especially repeat diners, come back to eat the same thing. The more successful they are, the more they order the same. It applies everywhere. That’s why now I add specials but I don’t change the menu too much.”
When his business partner decided to sell up, Back realised that his dream of opening multiple Yellowtail restaurants wasn’t to be. But that didn’t stop the chef – he had a greater ambition. “People knew Yellowtail, not Akira Back, so I wanted to open a restaurant under my own name.” And he did exactly that, at JW Marriott in New Delhi in 2013.
Back’s portfolio grew from there. Earlier this year, he debuted his eponymous dining concept in Spain at The RitzCarlton Abama, offering a distinct combination of signature dishes and locally-inspired recipes, such as Cherne robata with basil dots and lemongrass foam, and slow-cooked red king prawn with caviar and Canarian black potato puree.
At Mandarin Oriental Mayfair, it turns out that what diners want to try – myself included – are the signature starters. There’s the Jeju Domi, comprising pieces of sea bream served with tobiko and a swirl of chojang, the traditional Korean sweet-spicy dipping sauce, which Beck’s father suggested he pair with raw fish to help him get over his dislike of when he was 21. And the Tuna Pizza – perhaps his most famous dish – a wafer-thin crunchy tortilla base topped with a slither of tuna sashimi, drizzled with umami aioli and white truffle oil, and decorated with micro shiso. “As a chef you don’t get much time to eat, so that developed from me one day
“I’ve been waiting for the London market for so long. It’s a perfect marriage: Mandarin Oriental is a big name, and I want to be big.”
grabbing some tuna, tortilla and truffle oil when I was in a hurry. It’s my mum’s favourite and she’s an artist, so it’s served on a plate with one of her paintings on.”
Tableware isn’t the only place where Young Hee Back’s artwork can be seen; it also appears on the cover of the menus and as an abstract mural on the wall. “It’s the most important element of the design. No art, no Akira Back restaurant,” he says seriously. “My parents are my number one fans and critics. When they come for dinner, I still get nervous. Often, I don’t eat beforehand because I want to make it perfect. I don’t know if it’s in my head but when I’m hungry, I can smell and taste everything better.”
In London, the long, triple-height glass roof space –which is first seen from the top of a Ming green marble spiral staircase on arrival – is by Tokyo-based design studio Curiosity. It features plenty of greenery to bring the outsidein, along with a large-scale steam-bent wood sculpture by British artist Charlie Whinney.
On the menu, the Japanese-UK mash-up continues in the exclusive specials, such as turbot with sake butter and white asparagus, Highland Wagyu striploin with yuzu and kosho bordelaise, and Cornish seaweed salad with amazu tomato, which sit alongside classics such as miso black cod and the Perfect Storm – a spicy tuna, prawn tempura, salmon belly aburi and chipotle mayo sushi roll.
Still to open is ABar Lounge, ABar Rooftop and Dosa, a separate 12-seater chef’s table based around Back’s nowclosed contemporary Korean restaurant in Seoul. He has previously described opening in his native country in 2016 as being a rollercoaster ride and one of his greatest challenges, despite being awarded a Michelin star two years later. “I wanted to show Koreans that I can cook Korean food but I was so dumb,” he says, self-deprecatingly. “I opened near
Back’s signature dish, Tuna Pizza (far left), is a crispy tortilla base topped with tuna sashimi and umami aioli
“Most people, especially repeat diners, come back to eat the same thing. That’s why I now add specials but I don’t change the menu too much.”
Envisioned by Tokyo-based firm Curiosity, Akira Back at Mandarin Oriental Mayfair occupies a triple-height space with a steam-bent wood sculpture by British artist Charlie Whinney
where I grew up but it was one of the most expensive areas for rent; I’d been so spoilt by being in hotels that I didn’t think about costs. Thankfully it worked out. Now, as well as London, I’m hoping to open Dosa in Taipei in 2026.” Here, guests can expect an eight-course set menu inspired by the seasons, which could include the likes of turbot with makgeolli (a traditional rice wine) and kimchi sauce, and doughnuts with pickled crab and caviar.
Back’s only food concept not to be represented at Mandarin Oriental Mayfair is AB Steak, a high-end Korean barbecue concept currently only found in Jakarta and Beverly Hills, although soon to launch in San Francisco and Saudi Arabia too.
With so many restaurants rolling out, does he still get to spend much time in the kitchen? “I do; I’m lucky enough that the teams still need me,” he quips. “I always open restaurants with chefs that I can really trust. Without them, I can’t do it because it takes time to train people. It doesn’t happen overnight.”
What he loves most, he says, goes back to those early Kenichi days and his reason for becoming a chef in the first place: connecting with customers. “On my first night here in London, I met two diners who I’ve seen before at my restaurants in Singapore and Paris. It’s the best feeling ever.”
Among his future ambitions, he lists opening a hotel and designing a line of chef’s shoes. “When I was young, I used to chase things but now I live in the moment and don’t think too far ahead. Maybe next year I’ll change my mind about what I want to do,” he explains.
When he’s not in the kitchen or on a plane, Back is at home in Las Vegas with his family – or practising his tennis serve. “It’s how I energise my body and my thoughts; I play tennis and focus on my double faults.”
Above all though, he simply wants diners to enjoy his food. “Yes, it’s modern Japanese but it’s also about eating the best steak, the best fish. I want Akira Back to be like coming home. Let us do our job: just chill, eat and have fun.”
Lydia Forte Group Director of Food & Beverage Rocco Forte Hotels
As the daughter of Sir Rocco Forte and niece of Olga Polizzi, Lydia Forte grew up immersed in the hospitality industry. The modern history graduate and MBA holder took a professional cookery course at Leiths before training as a maître d’ at London institution The Wolesley, later becoming manager at an independent restaurant in the capital’s Chelsea district. She has worked her way up through frontof-house operations at various posts, also completing stints in accounts, reservations and sales and marketing. Lydia joined the family firm full-time in 2014, and is now Group Director of Food & Beverage with a focus on developing and expanding inhouse concepts.
Striking A Balance
A decade on from joining the family business, Lydia Forte, Group Director of F&B at Rocco Forte Hotels, reflects on the authentic traditions and crowd-pleasing partnerships that are shaping the future of food and drink.
Boasting a collection of 15 storied properties across Europe – with at least three more in the pipeline – Rocco Forte Hotels is widely considered an industry leader when it comes to championing the values of discreet luxury, thoughtful design and bespoke experience. The group’s F&B portfolio is an equally sophisticated affair, comprising 40 restaurants and bars that nod to the brand’s Italian heritage while retaining an international outlook, combining an affinity for traditional luxury with an enthusiasm for original storytelling. As Group Director of Food & Beverage, Lydia Forte is responsible for the management and performance of all in-house venues, taking in cost evaluation, profitability and quality control, as well as spearheading the development of new concepts that will appeal to both guests and locals.
LOCAL APPEAL
Forte’s priority on joining the company was to establish a more outward-facing ethos across its F&B offering, and it’s fair to say she has been successful in her endeavour. These days, the group’s most popular bars and restaurants attract an 80/20 ratio of non-hotel guests to hotel guests, representing a huge shift over the past few years. “It’s obviously a more successful business model, because you can’t survive on your hotel guests alone, but it also provides
a way of giving an authentic experience,” she says. “When visitors step into our restaurants and bars, they get to see and feel the life of the city evolving around them.” Catering for both audiences means that any new concepts need to be integrated sensitively and align with the Rocco Forte brand’s overall identity, which is built on the pillars of authenticity, individuality and family. “The most important thing for us is to deliver something that is going to be successful in the local market, but that is also going to attract our in-house guests,” Forte explains. She has a longstanding working relationship with the group’s Creative Director of Food Fulvio Pierangelini and the prolific mixology ‘maestro’ Salvatore Calabrese, with the trio collaborating closely on fine-tuning concepts that strike the right balance between classic and contemporary. With F&B accounting for 25% of revenue at group level, Forte is now turning her attention to sustainable growth, with the team exploring how select concepts might be replicated across multiple properties within the portfolio. One such example is Florio, a quintessential Italian garden dining experience that first came to life at Hotel de Russie in Rome and currently has outposts at three of the group’s properties. An inaugural non-Italian venue that Forte admits to being “really excited” about is set to launch soon in Munich.
Words: Shanna McGoldrick • Photography: Courtesy of Rocco Forte Hotels
PUNCHY POP-UPS
Though the group’s approach to F&B development prioritises prudence, frequent short-term collaborations and activations keep the offering energised. “We often do pop-ups to create excitement and buzz,” says Forte. “It’s a fun way of connecting with the F&B world outside of hotels.” Group-wide, celebrity chef appearances and limited-edition menus are a regular occurrence: this summer, Verdura Resort in Sicily teamed up with Milanese fashion house Missoni on a seasonal beach club that included a stylish cocktail list, while The Charles Hotel in Munich played host to the modern Izakaya restaurant Zuma in an unusually bold move that proved instrumental in attracting new clients to the hotel. At their most successful, these partnerships have the ability to permanently shape the F&B programme: a longstanding alliance with Dinings SW3 that resulted in a pop-up at Verdura Resort for three consecutive summers, for example, was such a hit that the hotel is currently in the process of implementing its own Japanese eatery.
The power of the pop-up also lies in its ability to help hotels regenerate their offering in a relatively sustainable manner. “Our strategy isn’t to keep redoing our restaurants and bars to have something to talk about,” highlights Forte. “We like to create institutions; places people feel
they can return to again and again.” If the key to remaining timeless lies in designing enduring concepts that can be reworked as necessary in order to stay fresh, then these temporary projects provide the opportunity to adjust things without upsetting the ecosystem. “It’s about little tweaks rather than revolution,” she surmises.
BAR TALES
These ‘little tweaks’ also form the linchpin of the dynamic cocktail philosophy that underpins the Rocco Forte F&B experience. The group’s bars remain central to its brand identity, regularly attracting column inches for limitedrun drinks menus and collaborations that are often concocted under the guidance of cocktail maestro Salvatore Calabrese. “When guests go to a luxury hotel they very much expect a great bar experience with top-quality cocktails and amazing service,” says Forte. “What we try to do with our bars is to offer a very similar level of service and experience across all properties, then layer a local story to differentiate.”
The approach is embodied by two of the group’s flagship venues – The Donovan Bar at Brown’s Hotel in London, a tribute to British photographer Terence Donovan, and Bar Magritte at Hotel Amigo in Brussels, which launched in November 2023 and honours Belgian surrealist René Magritte. Both spots pay tribute to the
artistic legends of their namesakes through a compelling combination of original interiors and imaginative libations that honour the classics while offering a more experimental menu on the side. “It’s about creating a balance between doing something that’s not gimmicky and is really appreciated,” clarifies Forte of the group’s penchant for inventive beverage programmes. “It’s essential for the team to keep doing things that excite them, but at the same time it’s important that we have a steady menu that is well executed and offers everything that the guest might want.”
Although there has been a reduction in alcohol consumption at lunchtime sittings across the board, Forte maintains that nighttime dining has been less impacted by the low- and no-ABV trend, with guests opting to indulge, and perhaps splash out even more than usual on doing so. “When people are drinking, they still want to spend, and really enjoy the best,” she says. Rocco Forte’s extensive drinks offering includes a wide range of non-alcoholic, plant-based and lowsugar options, but for its guests, the ageless allure of a glamorous cocktail remains hard to resist. “We have always been very attentive and attuned to guests who want to eat or drink more healthily,” she reveals. “But we often find that few order the non-alcoholic cocktails.” With a legacy this enticing, who could blame them?
Bringing an extra dose of drama to Downtown Toronto’s Theatre District, DesignAgency has created Abrielle, a Mediterranean-inspired dining room at the newly opened Sutton Place Hotel.
Named after a fictional muse who embodies the bon vivant spirit and effortless elegance of European women, the venue is divided into three distinct areas for drinking, dining and socialising, each showcasing a bold palette of pattern and texture.
while patterns include chevrons and florals. In the adjacent space, a lengthy stone-topped bar is wrapped in curved leather panels and backed by a smoked-glass mirror, however it’s the handpainted mural by Tammy Flynn Seybold that draws the eye, immediately transporting guests to the south of France.
IN A BITE
Owner: The Ascari Group
Operator: Northland Properties
Architecture: Pacific Coast Architecture
Interior Design: DesignAgency
Chef de Cuisine: Andrés Felipe Jaramillo
Executive Chef: Olivier Le Calvez
Bar Manager: Daniel Castro
Director of Wine: Arashasp Shroff
www.abrielle.ca
“The design is daring in its mix of colour and pattern, but the atmosphere is immediately comfortable and inviting,” explains Matt Davis, founding partner at DesignAgency. “Finding that balance was important – we wanted Abrielle to be a special place that encourages guests to live well and be themselves.”
Upon arrival, guests enter the lounge, a bright and airy space defined by Mediterranean hues and whimsical lighting shaped to resemble an upturned shell. An eclectic gallery wall establishes a carefully-curated collector’s feel,
A deep archway clad in Rosso Levanto Turco marble leads to the main dining area, where patterning takes a subtler approach and shades of turquoise and coral recall the European coastline. Here, diners have a front row seat to the open kitchen, where Executive Chef Olivier Le Calvez brings his authentic coastal menu to life. Highlights include octopus and Ibérico chorizo-stuffed croquetas and lamb ribs accompanied by zucchini yoghurt, dehydrated olives and lemon. “At Abrielle, my deep-rooted passion for the coastal Mediterranean melds with Toronto’s vibrant energy,” notes the chef. “Every dish we serve is a journey, capturing the spirit and traditions of the Mediterranean through my lens.”
ver since ME London opened on The Strand, its rooftop bar has been a hugely popular spot for sampling creative cocktails and taking in the spectacular city skyline, set to the beats of a stellar line-up of DJs – this is the site of the BBC’s very first radio broadcast, after all. And while this successful formula remains unchanged, the venue has recently undergone a £2.5m refurbishment, reopening with elevated interiors and a new menu.
Now under the ownership of Upmarket Leisure – which also operates the Gino D’Acampo restaurants for Meliá – Radio has been transformed by Carroll Design in a scheme that fuses classic and contemporary luxury with Eastern-inspired detailing. On arrival at the 10th floor, the lift opens to reveal a canopy of dried palms over the DJ booth, accompanied by vibrant wallcoverings from Adam Ellis Studio to show a coral reef scene teeming with tropical marine life. A central bar commands attention for its backlit onyx counter, while the finer details come in marble, brass and fluted oak.
Seating across the 220-cover venue is a mix of standard-height dining tables and highlevel booths, meaning the skyline is visible from every corner. A retractable roof over the terrace ensures year-round viewing, while those seated inside benefit from the theatre of the cocktail bar, where Senior General Manager Daniel Susko serves a drinks menu comprising premium Japanese spirits and an exclusive selection of sake and shochu. There’s also a selection of highballs – a symbol of Japanese drinking culture through the 1950s – and cocktails made using sous vide technology to amplify the flavours, as evidenced by fruitforward margaritas and zesty martinis. The cuisine meanwhile centres around Asian sharing plates, with Executive Chef Federico Crisafulli building on his experience in Japan to develop an appetising menu featuring sushi, tempura and rice bowls. Highlights include Japanese wagyu A5 sirloin served with wasabi and ponzu sauce, black cod with citrus miso, and a sweet finish of matchamisu.
Anew addition to Beau Rivage Resort & Casino has introduced a fine dining seafood concept to the Mississippi waterfront; named Coraline’s, the venue draws on its location for a gulf-to-table offer.
“Coraline’s pays homage to the Gulf of Mexico,” says Executive Chef Kristian Wade, who devised the menu along with fellow Executive Chef Austin Dedeaux. “Unmistakably Southern, welcoming and refined, it personifies traditional Cajun and Creole-inspired recipes presented with a modern hometown twist.”
Locally-sourced ingredients are used to create an array of seafood-centric dishes, ranging from gumbo and crawfish vol-auvent, to gulf shrimp served with Creole ranch and a West Indies crab salad. Signatures include Snapper Coraline and seasonal catch-of-theday specials, and there’s also an oyster bar offering front-row views of shucking and New Orleans-style char-grilling.
The venue has been brought to life by Los Angeles-based Avenue Interior Design, who
opted for a scheme rooted in the aesthetic of New Orleans’ French Quarter. An entrance clad in green marble leads to a trellis-covered alley lined with greenery and New Orleans-inspired artwork, setting the scene for the main dining room. “It was imperative to create a unique identity that didn’t overshadow the complexity of the cuisine,” explains Andrea DeRosa, the studio’s co-founder. “Colour was used to create an immediate connection with the landscape. We decided to explore colours not traditionally associated with the coast, but rather the surrounding terrain,” she continues, alluding to a palette of dark greens and earthy browns. Accompanying checkered mosaic flooring and a mirrored back bar, further design details include interior archways, custom sconces and a bold handpainted floral mural on the ceiling. Seating options range from tall stools at the marble bar to cosy curved booths; set against vast arched windows, the nooks provide views of the waterfront, allowing guests to gaze at the gulf as they tuck in to all that it offers.
Coraline’s
Mijo • Wax Rabbit
Durango Casino & Resort
LAS VEGAS
A new restaurant and speakeasy in the entertainment capital promises a journey of intrigue and wonder through Mexican culture.
The seemingly insatiable need to be bigger and bolder to capture the fleeting attention of Las Vegas’ 40 million tourists per year has become somewhat of a citywide obsession, and the latest opening at Durango Casino & Resort is no different. Here, what is billed as a ‘Modern Mexican’ restaurant is in fact an impressive procession of distinctly designed experiences, even hiding a clandestine speakeasy and an optical-illusion tequila vault.
Developed by Station Casinos, the property is located in Rhodes Ranch, a 15-minute drive from the famed Las Vegas Strip. With this in mind, the group knew it would need a strong culinary programme, and so partnered with Clique Hospitality to create a unique drinking and dining destination. For Chef Donald Thompson, the key differentiator between Mijo and other Mexican eateries in Vegas is his wood-firegrill, a non-negotiable to the Texas native who grew up cooking with his grandparents. “It’s the most primal method of cooking,” he says, referencing signature dishes such as bone-in birria short rib, fire-roasted shrimp tacos and slowcooked chicken enchiladas.
Accompanying the diverse dinner menu are tequila-centric cocktails like Desert Thorn with Don Julio Blanco, La Ocasa with Casamigos and El Tesoro with Flecha Azul Crisalino, as well as specialty margaritas flavoured with spicy mango, pepino or prickly pear.
The restaurant’s interiors were created by Studio Munge, which has drawn inspiration from Mexico’s agave plant. “We took a deepdive into agave, looking at everything from the form, colour and texture of the plant, to the growing and harvesting, to the tequila it produces,” says founder Alessandro Munge.
For the main dining room, set in the steely tones of blue agave, Munge introduced tactile blue-grey upholstery alongside handwoven wicker screens – the latter a nod to the farmer’s baskets used during harvest. Anchoring the space is a circular bar clad in high-gloss ceramic tiles and accompanied by a fusion blue quartzite top. The blackened metal shelving up above is adorned with blue beaded accents in reference to Mexican craftsmanship, drawing the eye to a
patterned ceiling inspired by the pointed leaves of the agave plant.
An adjoining room takes a more earthy interpretation of traditional Mexican design and is defined by terracotta tones, ceramics and blonde wood. It is here that the private dining room, lined floor-to-ceiling in ashwood panelling, cleverly recalls the inside of a tequila barrel. Meanwhile on the patio, generous planting evokes a Mexican oasis, and slatted timber screens filter the sunlight. Munge’s greatest challenge here was the soaring ceilings. “It’s a cavernous space and we weren’t able to bring the ceiling down as it’s part of the architecture; our solution was to introduce hanging focal features,” he notes of the 11ftlong chandeliers, one crafted from knotted rope and the other a collection of clay pendants.
At Wax Rabbit, the immersive speakeasy, Munge took the design scheme into the realm of tequila. The venue is named for the Centzon Tōtōchti – 400 mythical rabbits who, according to folklore, spend their days reveling in agave-
The main dining room is set in the steely tones of blue agave, while an adjoining room is a more earthy interpretation of the Mexican aesthetic
induced intoxication. It is said that when people drink a shot of tequila, they are inhabited by all 400 of these exuberant creatures.
The journey begins with a walk through the Tequila Cantina, a transportive corridor of towering walls lined with a dazzling display of bottles set within wooden liquor lockers. Arched double-height mirrors create an infinity effect and, upon opening the correct locker, guests are rewarded with access to the unapologetically crimson lounge. Velvet drapes, sumptuous sofas and handblown glass lighting – all in rich red – set the scene for some raucous Vegas nights. “Ultimately, we worked hard to ensure the tone of all the different elements are the same, because the experience is very much about the texture of the room; we used a lot of texturally contrasting materials like paint, lacquer, tiles, leather and velvet,” says Munge of the multi-sensory space, which has been carefully illuminated for the desired monochrome effect. The only deviation from the all-red design is the hand-tufted wool carpet, which features
whimsical patterns and frolicking bunnies in a continuation of the Mexican folklore narrative.
Libations here are, unsurprisingly, all about tequila and mezcal, with an impressive collection of premium brands ranging from Patron and Casa Dragones to small-batch producers such as El Silencio and Cincoro. There’s also a selection of signature cocktails, including the Wax Rabbit Old Fashioned, made with Código 1530 Reposado, agave syrup and bitters.
The creation of a vibrant dining destination away from the Las Vegas Strip was admittedly a gamble, and one that Munge was somewhat apprehensive about. But, if its initial popularity and string of local accolades is anything to go by, this agave-driven homage to Mexican design has succeeded – quite the feat in such a competitive market. Munge’s favourite part of the multifarious venue is its design diversity. He concludes: “When guests return to a restaurant over and over again and have a totally different experience every time, you know you’ve done something right!”
Chef Mark Birchall introduces biophilic Garden Rooms that fuse sustainable luxury and culinary excellence with a deep connection to nature.
Sustainable, produce-driven cuisine has long been at the heart of Mark Birchall’s ethos, a commitment that has earned Moor Hall its prestigious Michelin stars. Now, with the unveiling of The Garden Rooms, Birchall has taken another step in repositioning his version of luxury, eco-conscious hospitality. Located within the serene woodlands surrounding the existing property – a restaurant-with-rooms in the West Lancashire countryside – these secluded suites epitomise biophilic living, a design philosophy that harmonises human habitats with the natural world.
Prefabricated by forward-thinking design firm Koto, each of the seven new rooms features a private deck complete with hot tub, and interiors that draw from the surrounding landscape. This thoughtful scheme creates a seamless flow between nature and refined living, which also serves as a hallmark of Birchall’s approach to cuisine.
“We want guests to feel like they are amongst the woodlands during their stay,” Birchall explains on a tour of the new rooms. “Melilot, for instance, overlooks farmers’ fields with a glimpse of the lake. It doesn’t feel like you’re in a hotel, but rather your own secluded space.”
Reflecting on the project, Birchall, a native of Lancashire, notes the conscious decision to create something that integrates with the environment. “We could have easily built a single large structure, but it wouldn’t have felt right. We wanted to create rooms that feel like they have been here for ages, fitting naturally into the landscape without imposing on it,” he continues. “While staying in these rooms, guests feel like they’re connected to the nature around them, which is exactly what we strive for in the restaurant.”
Central to the experience is the kitchen garden, the source of much of Moor Hall’s produce, while Birchall’s dedication to provenance is
Words: Hannah Currie • Photography: Courtesy of Moor Hall (unless otherwise stated)
Thoughtful, responsible design creates a seamless flow between Moor Hall’s natural surroundings and the refined living inside The Garden Rooms
evident from his use of locally sourced ingredients. “We grow what we can and ensure that what we buy is of the best quality,” he explains. “It’s about responsibility and doing the right thing, by supporting the right farms and producers.”
Fortunately, Moor Hall is surrounded by a community of exceptional growers, with strawberries and tomatoes, for example, sourced from nearby Hesketh Bank and Tarleton, just 15 miles north of the property. And the restaurant prides itself on using meat from the North West and sustainable fish from British waters, ensuring that every ingredient is traceable from field or sea to table.
In the kitchen, Birchall’s approach to raw ingredients is simple yet effective. “We treat the produce the best we can and keep it interesting, but not too molecular,” he explains. “It’s about creating a delicious plate of food with the finest ingredients.”
The five-acre garden contributes to the kitchen’s self-sufficiency through micro herbs, baby vegetables and edible flowers, the latter of which is used to garnish many of the dishes on the menu. This summer, it yielded a rich variety of produce, from peas and beans to heritage apples. Organic farming techniques, such as the ‘no dig’ philosophy, enhance soil health while minimising environmental impact. Moor Hall also avoids using chemicals in the garden, opting instead to work with nature, employing beehives for pollination and biological controls like ladybirds and hedgehogs to manage pests.
The garden’s bounty is showcased in Birchall’s current favourite from the menu; honey-roast duck from Sladesdown Farm, aged in-house for three weeks and served with fresh girolles, garden beans in marigold butter, grilled leeks and sweetcorn. The dish is served with ragout and whey onion, liver and truffle and an onion and thyme roll.
Guests of The Garden Rooms begin their immersive journey with afternoon tea served woodland-side, setting the tone for the overnight stay. The experience continues in Moor Hall’s historic main house, where snacks and aperitifs are enjoyed in the lounge, followed by a guided tour of the garden with the hotel’s greenfingered team, allowing diners to see the crops that will later pop up on their plates.
A personalised tour offers a behind-the-scenes glimpse into the inner workings of a two Michelinstarred kitchen, and there’s also an in-restaurant cheese room – a turophile’s paradise. “The experience is about making diners feel looked after, from the lounge to the garden, to the kitchen and finally to their Garden Room,” Birchall says. “We want to make sure every moment is well spent, creating true value for the investment spent in time and money. That’s what hospitality is about.”
The aptly named Provenance menu demonstrates that Birchall’s approach to menu development is organic and intuitive, inspired by the act of touching and tasting ingredients in the garden before cooking in the kitchen. Dishes evolve seasonally throughout the year and are made up of Moor Hall classics as well as some new entries. Highlights include a LouëtFeisser oyster with white beetroot, dill and buttermilk; sweetbell turnip and crab with anise hyssop and sunflower seeds; East Coast lobster with tarleton tomatoes, smoked marrow and rosehip; and monkfish cooked in brown butter with garden courgette, shrimp and nasturtium sauce. There’s also a prime cut of Ruby Red Devon, aged for 80 days and served with pablo beetroot, mustard and shallot.
For dessert, Eve’s Delight Strawberries are served with sweet cicely and ragstone, while Hesketh Bank’s blackberries are paired with muscovado, woodruff and oxalis. One of the best-received dishes is the inventive
Ormskirk Gingerbread, which at first appears as a whole ginger root, but is in fact a meltin-the-mouth creamy creation paying tribute to the long-standing tradition of gingerbread making in the neighbouring town.
After dinner, guests can retreat to their Garden Room, each named after a botanical chosen by Birchall – Melilot, Sea Buckthorn, Woodruff, Sweet Cicely, Oxalis, Borage and Anise Hyssop – which are also infused across the menu. Anise Hyssop, for instance, submerges guests in an atmosphere of rich dark timbers, with lilac accents referencing the spiky flowers of the herbaceous perennial.
The following morning, the experience is completed with a tasting breakfast at The Barn at Moor Hall, a more casual venue with its own Michelin star. And that’s not all in terms of accolades. Moor Hall has also earned a Michelin Green Star, proving that Birchall takes waste reduction seriously, with both restaurants collaborating to minimise overall output. “If we’re serving venison in one restaurant, we
use different cuts across both venues, ensuring nothing goes to waste,” he says, adding that inedible scraps are composted.
This approach has extended to the interiors too. Efforts during the main restaurant’s conversion focused on retaining as many original features as possible – a prime example being the crockery, which was made by local artisan Sarah Jerath in a process that involved incorporating sandstone from the original building. The new rooms continue this ethos and are designed to comply with the highest eco-standards. They are also crafted off-site, meaning less disruption to the landscape. It’s an experience that resonates with Birchall’s belief in doing things “the right way” – not just for his restaurant-with-rooms, but also for the environment.
With The Garden Rooms, Birchall has created a space where luxury, sustainability and nature coexist, offering a guest experience that embodies his belief in thoughtful and responsible hospitality.
IN A BITE
Owner: Andy and Tracey Bell, Mark Birchall
Executive Chef: Mark Birchall
Head Chef: James Lovatt
Restaurant Director: Matthew Davison www.moorhall.com
QUÉOPS
Quéops pieces present simple and fundamental forms, bringing timeless artifacts to mind, recreated by combining memory of the past with the art of present. Textured earth effects, in contrasting tones, help to print this timeless identity, always telling a story.
Bikini Bar • Casa de Comidas NH Collection Eurobuilding
MADRID
Rafa Zafra builds on simplicity and tradition to elevate the F&B offer at an NH Collection flagship.
Whether debating the finest cut of jamón serrano or fighting over the last piece of manchego, ham and cheese are hot topics in Spain, particularly when you put the two together. It explains why a seemingly simple ham-and-cheese toasted sandwich holds such iconic status in the nation’s culinary consciousness. A specific variety known as a bikini is said to have originated in Barcelona nightclub Sala Bikini, where it refuelled hungry partygoers through the 1950s, and now, the hearty snack has inspired one of two new venues by Rafa Zafra at NH Collection Madrid Eurobuilding.
The Seville-born chef moved to Barcelona at age 24 to train with fine-dining legend Ferran Adrià, before going on to develop a culinary offer of his own that stretches from land to sea. Today, Zafra is known for restaurants like Estimar, which specialises in seafood, and the meatfocused Rural. His openings at the NH Collection brand flagship add to a growing portfolio – which also includes Amar at El Palace in Barcelona – further exposing the chef to the nation’s record number of tourists.
Bikini Bar, a new spot for cocktails and snacks, celebrates the sophistication and inventiveness that can be found in the otherwise humble dish from which it takes its name. Zafra’s bikinis range from the classic ham and cheese to versions containing steak tartare with
mustard and pickled vinaigrette; tuna belly with peppers and onions; pastrami with stracciatella and pesto; and sobrasada with honey and Mahón cheese. The selection is also a tribute to diverse varieties of bread, from the simplest white slices to brioche, coca and focaccia.
“I’m always looking for purity,” says Zafra. “In my kitchen, we make dishes with very few ingredients to unlock the real flavour.” Operating under the premise of ‘luxury that is enjoyed with your hands’, the chef wants Bikini Bar’s diners to indulge in the pleasure of finger food. “What’s important about a bikini par excellence is the quality of the produce,” he continues. “On top of that, you can add fun and creativity.”
Aside from its sandwiches, the bar’s menu offers sharing dishes like ham croquettes and Cantabrian anchovies. The bites sit alongside a cocktail menu featuring signature drinks such as Madriz-Madriz, blending gin with violet cordial and elderflower liqueur; Andino, mixing pisco with mango and ginger; and Mezcalita, combining the Mexican agave distillate with Cointreau and chipotle.
Alongside the bar, Zafra has opened Casa de Comidas, a restaurant based around the comforting and authentic flavours of Spanish cuisine. Iberian cheek, goat shoulder and peppered beef tenderloin are amongst the meats dished up here, while fish options include confit skate
and baked sea bass. A casa de comidas is among the most traditional dining establishments in Spain, however Zafra has elevated his concept to appeal to the hotel’s guests, many of whom are business travellers. Regardless, there’s still a sense of simplicity and tradition. “My mother taught me to love the kitchen and Ferran Adrià taught me to understand it,” says the chef, adding that the dishes at Casa de Comidas reflect his personal memories and relationship with cooking. “I wanted to represent the food of my childhood, with all the love and passion of a mother, polished with the knowledge of a chef.”
Memories of families gathered around the table are evoked by the platos de cuchara (spoon dishes) – comforting bowls that carry as much flavour as they do history and tradition – that range from stewed lentils with squid and foie gras to the hearty verdina beans with seasonal mushrooms. Zafra also puts adventurous touches on certain vegetable dishes, like the hazelnut praline and black olive vinaigrette served on roasted leeks.
Both venues have opened as part of a redesign of the hotel unveiled in July. Madrid-based MIL Studios revamped the lobby and lounge to introduce a light and earthy palette of olive and ochre tones. There’s new furniture and a replanned layout to create seating zones for meetings and cosy gatherings, while a striking LED lighting installation in the vaulted ceiling is softened by a selection of trees.
“We wanted to enhance the architecture of the building, which is marked by its large pillars and wood that wraps the space,” explains Juan Luis Medina, the studio’s founder and Creative Director. “We took special care with the lighting, which is now more punctual and indirect, accentuating the rhythm of the architecture.”
At Bikini Bar, a large, illuminated marble cube supporting a bottle rack sits above the angular central bar, while a copper mirrored ceiling adds dimension overhead. The lighting is soft and intimate in Casa de Comidas, where the studio has used materials like stone, steel and rope to create a look typical of Spanish
taverns. The seating combines upholstered sofas with lacquered and wooden dining chairs, accompanied by a display of clay pots.
Bikini Bar and Casa de Comidas have already drawn a new crowd to NH Collection Madrid Eurobuilding, and the hotel’s F&B offer has recently come under the spotlight for other reasons too. It is also home to DiverXO – the city’s only restaurant with three Michelin stars. Head Chef Dabiz Muñoz had previously announced that DiverXO would relocate to the affluent suburb of Pozuelo, only to suddenly backtrack on the plans.
Its future is still unconfirmed, but while Muñoz opts for theatrical concepts and whacky gimmicks, Zafra says he’s contributing something different to a well-rounded F&B presence at the hotel. “Our offer is carefree, simple and pure, based on our love of tradition,” he concludes. “It’s designed for guests to know that they don’t even need to go out to find traditional Spanish food – they can find it here in the hotel.”
IN A BITE
Operator: NH Collection
Owner: Minor Hotels
Interior Design: MIL Studios Chef: Rafa Zafra www.nh-collection.com
Hyatt partners with Dutch restaurateur Sergio Herman to bring his Michelin-starred cuisine to the Japanese capital.
Words: Neena Dhillon • Photography: Courtesy of Le Pristine Tokyo (unless otherwise stated)
There are two Michelin-starred chefs driving the success of Le Pristine Tokyo, which has been named one of the world’s best new hotel restaurants within months of opening. Connecting seamlessly to the busy streets of Toranomon Hills in the Japanese capital, the bustling restaurant and café represent triple-Michelin-starred Sergio Herman’s first venture in Asia. The debut has also drawn the talents of another Dutch culinary star, Dennis Kuipers, who runs the daily operation of this immersive, cosmopolitan venue – the cornerstone of the F&B offer at Hotel Toranomon Hills, part of The Unbound Collection by Hyatt.
Herman – a Netherlands native – picked up three stars while helming his family restaurant Oud Sluis in the Zeeland region. Since closing the Dutch restaurant at the end of 2013, Herman has gone on to build a highly creative restaurant group that draws on his five passions of food, fashion, design, art and music. Integral to the group is the original Le Pristine in Antwerp, which earned a Michelin star in its first year after opening in 2020.
For his move into the hotel world, Herman has forged a partnership with Hyatt through his friendship with Andreas Stalder, Senior Vice President of Food & Beverage Operations and Product Development in Asia Pacific. This is the first time that Hyatt has ventured into such a partnership with a Michelin-starred restaurateur. Le Pristine Singapore will
follow hot on the heels of Tokyo, opening later this year at Grand Hyatt Singapore.
Herman’s culinary vision for Le Pristine is encapsulated in an approach he calls New Italian. Paying tribute to the Italian classics through contemporary spins on characterful flavour combinations, New Italian has, to-date, involved blending produce from Herman’s native Zeeland – most famously mussels and crab – into signature Le Pristine dishes. He describes it as “comfort food of the purest kind”.
Sensibly, Herman has drafted in a wingman to deliver his vision on the ground in Tokyo. For Kuipers, a twoMichelin-star winner for his tenure at Restaurant Vinkeles at The Dylan Amsterdam, the collaboration proved fortuitous timing. “We had known about each other for years, without really knowing each other,” he explains. “Sergio had a huge reputation in the south of The Netherlands and Belgium, while I was better known in the North. Although my restaurant was booked for weeks in advance, it got to the stage where I was ready for something completely new and to see the world. So, I quit and put the word out. One of the first people to contact me was Sergio.”
Over champagne, Herman shared his plans with Kuipers, whose track record in hotel F&B spoke for itself. Kuipers couldn’t resist the chance to relocate to Japan and take on the Executive Chef role at Le Pristine Tokyo. “Sergio is one of the
most creative chefs I’ve ever known,” observes Kuipers. “If he puts menu combinations on paper, I get hungry. He is the impulsive, artistic and emotional one, while I’m structured, operational and the planner. Sometimes there is friction, but ultimately I want to ensure his culinary legacy is secured here.”
With the Tokyo menu showcasing the New Italian concept, there have been opportunities to reflect Herman’s passion for Japanese cuisine by incorporating world-class local ingredients. His much-loved handmade orecchiette, for example, still sings of the sea, but here, juicy Hamaguri clams nestle alongside langoustine and nduja made from Hokkaido pork, finished with a frothy mussel stock and fennel flowers. It’s a dish that is made for sharing. Mussels of course have a presence, in a soft and pliable cannelloni with ricotta and spinach completed by a sophisticated Vin Jaune mousseline. While classic Le Pristine dishes have longevity and are menu staples, there are seasonal changes to showcase the nation’s ingredients.
For instance, mouthwateringly soft Japanese Akaushi beef from Hokkaido is complemented by a refreshing caponata and salsa verde, finished with pecorino and nduja, served with rich arancini. Elsewhere, lighter dishes incorporate the finest fruits and vegetables, such as Tsuji farm tomatoes or Okinawa passion fruit, sourced from neighbouring prefectures including Chiba.
Providing a fresh and natural contrast to the fine dining is an appealing selection of naked, organic Italian wines.
Desserts are particularly indulgent; in a tricky balance, the chefs marry rich manjari chocolate espuma with cherry compote, basil and citrus offset by a verbena sorbet and pistachio crisp. Bringing a zingy contrast, an accompanying melon marinated in Yuzu circles back to Japan, the fruit dressed with a syrup of ume-shu. Razor-sharp attention to detail includes tableware designed exclusively for the restaurant by Herman himself. Produced by Serax as part of the Inku collection, plates and glasses are inspired by the natural forms of shells and
Space Copenhagen’s interiors exude Nordic minimalism with a muted colour palette and crafted materiality
blossom, with the fluted concept underpinned by the Japanese philosophy of wabi-sabi.
The broader visual language running through the organic interiors – designed by Space Copenhagen – infuses a Nordic minimalism into the crafted materiality of the spaces, with wood, natural stone and tiling selected for their simplicity and inherent elegance. In the restaurant, pockets of green planting are illuminated to atmospheric effect, accompanied by sculptural disco balls by Dutch art collective Rotganzen and playful table lamps designed by Space Copenhagen for &Tradition.
As Herman is an art lover, striking objets d’art take pride of place, from the Maarten Baas reception desk combining industrial clay with inbuilt lighting to the Quelle Fete melting disco-ball sculptures by Rotganzen. Above the open-plan kitchen, a monumental charcoal drawing by Rinus van de Velde draws the eye, creating a convivial scene of diners deep in conversation. Completing Herman’s fusion of five passions, the soulful music soundtrack
is his personal playlist, while natty suits by Older Studio for restaurant staff add to the relaxed couture ambience. Even menus are fashion-forward, their graphics giving food and cooking utensils a particularly sexy edge, from artichokes pictured in open mouths to naked models floating in giant spoons.
To deliver this entirely distinctive offering, Kuipers has built a team of 42 from scratch, who helm both the restaurant and café. Unusually for Tokyo, the vibrant all-day café boasts an outdoor terrace upon which Space Copenhagen’s Thorvald outdoor furniture can be found. With a busy central bar, the café specialises in a signature Le Pristine katsu sando and lighter sharing dishes including pizzette.
“Sergio’s reputation draws many people but we want Le Pristine Tokyo to become the mustgo for locals and travellers alike,” concludes Kuipers. “It would be amazing for the team to be recognised by Michelin at some point but it’s not our first ambition. We’ve both been there before and know how it feels to win and lose.”
IN A BITE
Owner: Mori Building Co
Operator: Hyatt Hotels Corporation, Sergio Herman Group
Interior Design: Space Copenhagen
Graphic Design: Toykyo
Head Chef: Sergio Herman
Executive Chef: Dennis Kuipers
Chef de Cuisine: Bendert Lauren Krommendam
F&B Manager: Koji Nishizaki
Head Sommelier: Satoru Mori
Dinnerware and Glassware: Serax
Uniforms: Older Studio www.lepristinetokyo.com
french family-run porcelain manufacturer since 1768 company labelled for crs comminents
Table & Bu et Collection
DESIGN
Photo : E. Villalon
Nest Farmhouse
NORFOLK
The trio behind Nest Food Group venture to the English countryside, where a restaurant-with-rooms concept celebrates the best of British ingredients.
Think of Norfolk and it’s likely the beaches, Broads and in recent years, the increasingly vibrant food scene that spring to mind. It’s hardly surprising: from Cromer crab to fields of barley, it’s a natural larder. As such, it’s an ideal location for the latest venture from Nest Food Group, whose ethos centres around British ingredients and small-scale growers. “At first, we were obsessed with the idea of having a pub on the coast but there are quite a few already,” says co-founder Luke Wasserman, who oversees design and the drinks programme. What the trio of friends – the other co-founders are Toby Neill, who manages the finances and events, and Executive Chef Johnnie Crowe – have opened instead, is something quite different. Set on a 1,000-acre farm just outside the village of Docking, Nest Farmhouse is a restaurant with rooms set in a former cowshed that once housed dairy heifers.
Launched in June, it’s the latest chapter in the group’s decade-long food story that began with a series of pop-ups. Their first permanent site, Nest, opened in East London in 2017 with a nose-to-tail approach to cooking, a policy of only using one meat on the eight-course tasting menu (until the end of October it’s game), and a wine pairing with bottles from a particular region (currently the Danube River). St Barts, the only restaurant in the capital to be awarded both a Michelin star and Green star, followed in 2022. “Our philosophy at every restaurant is about celebrating the most incredible produce,” reveals Wasserman. “At St Barts, which is spearheaded by Johnnie, we push it as far as we can. Here, we wanted to create something more accessible. It’s called Nest Farmhouse, not just because we’re on a farm, but because it tells people what the concept is: the best ingredients, simply cooked.”
The interiors, by Lulu Carter, also lend a sense of place. Along one wall in the middle of the open-plan ground-floor space is a rustic, ash-topped bar. To the rear, there’s a cosy living area with a woodburning stove, 18 thcentury antique chests bought at local auctions, specially-designed leather sofas and sage green armchairs. At the front, the restaurant has an open kitchen and floor-to-ceiling windows with views of a wildflower meadow and fields beyond. Custom-made Wishbone-style chairs are paired with oak tables, and tableware is mostly vintage blue and white china. “There’s a lot of green in the colour palette. We wanted to bring the natural environment in and create a calming space,” says Wasserman, citing Granite Green Edward Bulmer Natural Paint and jute wall-hangings by Pelican House as examples. Artwork throughout, which is by British artists and curated by online collective Wondering People, also nods to the surroundings – ranging from blue and white leaf print cyanotypes by Nat Michele to Joe Gamble’s landscape oil paintings.
Although the trio were approached by the farm’s owner about this specific site (he heard of them through a friend who dined at St Barts), it also makes sense to be in Norfolk more broadly because Head Chef Grant Cotton grew up in King’s Lynn nearby. “I couldn’t be prouder to cook in my home county,” says Cotton, who first met Crowe when the pair were working at The Harwood Arms in London and has since completed stints at all of the group’s venues and events. The menu at Nest Farmhouse has already evolved with the seasons, making the most of what local suppliers, such as Lucy Birnie, head grower at West Lexham Garden Kitchen, Heath Farm Shop and The Brancaster Seafood Company, have to offer.
On Supper’s visit, starters included a handdived Orkney scallop with devilled butter and girolle purée, and a salad of Isle of Wight tomatoes, whipped ricotta and focaccia croutons with herb oil – “we add marjoram, rosemary, thyme and garlic, and infuse it in oil for a couple of hours,” reveals Cotton of the deceptively
The cuisine at Nest Farmhouse makes use of fermented and foraged ingredients, as well as produce from small-scale growers
simple dressing. Fish, plaice or brill say, is typically served whole and there will always be the option of a ‘farmhouse sharer for two’ such as Herdwick lamb: slow-braised neck, rump and faggots with barbecued greens and crispy potatoes. “People love the fact that we put whole fish on the specials board; not many restaurants around here do that,” the chef notes. “We want to treat the produce with respect, and not do too much with it.”
Taking the lead from St Barts, fermenting, preserving and foraging are all part of the story, with jars of pickles and peppers in smoked oil lined up on a shelf above the pass. “On my first day I took some of the team out to pick wild garlic and elderflowers,” says Cotton, explaining how the latter is used as a liquor and syrup in the custard that accompanies the mini doughnut and rhubarb jam dessert. Foraging plays its part in the drinks menu too, from the non-alcoholic hedgerow fizz (rosehip, wild blackcurrants and elderberries) to the Farmhouse Martini made with Brancaster Gin and in-house pickled sea
fennel. The wine list features a sparkling white and pinot noir from Cobble Hill winery next door, while beers include Conquest lager from Woodforde’s Brewery near Norwich.
Locals are a key target market, but so too are holidaymakers. “We decided to have rooms upstairs, partly because the tourist trail in Norfolk is on the coast. Although we’re only a 15-minute drive from the sea, we still need to get people here. Rooms are another way to make it a destination,” says Wasserman. Currently there are five, furnished with Frenchstyle wardrobes, rattan beds, Pooky lights and kantha quilts. Three more will be added in early 2025 after an extension – which means more restaurant covers and a larger kitchen – plus there will eventually be an additional four in the building next door. “We’re also planning open-fire cooking by the pond next summer, a farm shop and bakery. The farmers in Norfolk grow a lot of wheat and rye so it ties in with our idea of using as much from the land as we can. Really, it’s a no-brainer.”
IN A BITE
Owner / Operator: Mark Lorimer, Nest Food Group
Interior Design: Lulu Carter Interior Design
Graphic Design: Anatomy
Executive Chef: Johnnie Crowe
Head Chef: Grant Cotton
Head of Beverage: Luke Wasserman
Head Bartender: Max Sexton www.nestfarmhouse.co.uk
Dawn ’til Dusk
Fine-dining destinations might generate headlines, but at London’s luxury hotels, a renewed focus on perfecting the art of all-day dining is proving that convenience remains the beating heart of many a successful F&B strategy.
Words: Shanna McGoldrick • Opening Photography: Courtesy of Claridge’s
When Claridge’s announced that it was parting ways with Daniel Humm, the globally renowned chef at the helm of fine-dining restaurant Davies & Brook, the decision was met with surprise. But even more unexpected was the ensuing strategic pivot that saw the landmark property relaunch Claridge’s Restaurant, a contemporary British neighbourhood eatery, in its place. Exactly one year since its opening, the venue is doing a roaring trade in refined, nostalgic classics presented in exquisite Art Deco surroundings – and, crucially, it serves diners from dawn ’til dusk, with a single à la carte menu covering lunch and dinner. “We wanted to give choice, and felt that that choice should be available though all service hours,” explains Claridge’s Culinary Director Simon Attridge of the change in approach. “We have a very diverse guest demographic, and we need to be flexible to their needs.”
Claridge’s is not alone in its outlook: consumer expectations are driving London’s grandest hotels to invest heavily in creating all-day dining spaces, responding to increasing demand for the type of chic, unfussy restaurant that can just as elegantly handle a breakfast omelette as an after-dinner cocktail. The result is a flurry of fresh openings and revamped classics proving that convenient, accessible F&B venues can be just as aspirational –in their own way – as their more formal counterparts.
The Promenade at The Dorchester, Saison at Raffles London at The OWO and abc kitchens at The Emory (clockwise from top) have invested heavily in destination all-day dining spaces offering a wide variety of dishes
“I’m convinced that luxury isn’t just reserved for haute gastronomy, and that’s what I’m trying to convey through our different concepts and establishments,” says threeMichelin-starred chef Mauro Colagreco, whose venues at the recently-opened Raffles London at The OWO include an eponymous fine-dining establishment and a more relaxed all-day affair called Saison, specialising in seasonal Mediterranean cuisine ranging from oeufs à la coque to steak tartare. The Emory, too, has tapped into the trend, with the glamorous new Maybourne hotel harnessing the culinary cachet of the two-Michelin-star chef and restaurateur Jean-Georges Vongerichten for its in-house restaurant abc kitchens, which operates an all-day menu focusing on market-fresh, organic produce.
Versatility is one major commercial benefit to running a well-executed all-day dining concept, as extended menus and service hours lend themselves easily to repeat custom, allowing hotels to extract maximum revenue from minimum square-footage. At The Dorchester, a large-scale phased refurbishment saw destination lounge The Promenade given a complete makeover by acclaimed designer PierreYves Rochon, and a new all-day à la carte menu to boot, covering everything from club sandwiches to artisanal cheese boards. “Having an all-day dining option provides a wide variety of different dishes, giving guests the opportunity to visit The Promenade on multiple occasions whilst having a completely new culinary experience each time,” highlights the hotel’s Director of F&B Richard Newell. “It has created a destination in the heart of the hotel that guests can come to enjoy time and time again.”
Fundamentally, successful all-day restaurants are driven by an unwavering dedication to good service. “What I find exciting about this type of offer is that guests feel welcome, no matter what time they arrive or what their habits are,” says Colagreco. “I wanted to ensure we could accommodate them whenever they choose to visit.” He points out that London’s culturally diverse pool of leisure travellers come with an array of different eating habits, and are often on
“Having an all-day dining option provides a wide variety of different dishes, giving guests the opportunity to visit The Promenade on multiple occasions whilst having a completely new culinary experience each time.”
RICHARD NEWELL – THE DORCHESTER
non-traditional schedules, with pre-theatre dinners and irregular arrival and departure times to account for. Newell agrees: “The introduction of the single menu for lunch and dinner came from wanting to celebrate the talent and creativity of our culinary brigade whilst also appealing to the needs of the local and international market,” he says. “The advantage is you are able to offer a concept that appeals to different wants and needs at any given time of the day.”
Luxury hotels are perhaps uniquely situated to take advantage of glamorous all-day dining options, given that they arguably serve a dual purpose as both hotels and upscale tourist attractions. Accessible but aspirational venues allow these properties to honour the needs of overnight guests while also championing their status as independent destination venues within London’s wider cultural landscape. As Attridge puts it, catering for “a local guest that would like to have a piece of fish and glass of wine on the way home, or for somebody having a more celebratory meal” is part of the deal, and appealing to a broad sector of diner is crucial.
The relatively expansive nature of the typical all-day menu also allows hotels to more easily adapt to evolving consumer appetites, such as a current shift towards lighter, healthier plates and smaller portions. “Dining trends are always changing,” says Attridge. “Time is a valued commodity, the speed of a lunch service is very important and so is flexibility on timings during the day.”
So what does it take to elevate to the luxury level? “All-day dining is a real experience when done well,” asserts Newell, citing passionate service, the use of interactive touchpoints and elements of tableside theatre as key factors for success.
“What makes a great all-day dining restaurant is when you have an experience that dances through the day through the creation of small changes. It’s simple touches like a change in the tableware, the uniform of the staff and the addition of table lamps at dinner that really come together to create a luxurious feel.”
Ingredients, too, play a part. The Promenade’s menu features prestige items such as three iterations of caviar and
“We wanted to give choice, and felt that that choice should be available though all service hours.”
SIMON ATTRIDGE – CLARIDGE’S
Claridge’s Restaurant, a contemporary British neighbourhood eatery, opened in 2023 in place of a fine-dining offer
whole lobster thermidor, while Claridge’s offers indulgent black truffle crumpets laden with soubise cream and truffle purée. Oysters and champagne are a staple across all venues. As for Colagreco, he maintains that the key to an upscale dining experience lies in the attentiveness of the cooking itself, the food being the real luxury. He surmises: “The excellence of the raw materials, the care taken with the products so that they are nutritious and tasty, because they correspond to what nature offers... This is what luxury is all about!” Opulent surroundings are a prerequisite – from the original artworks on display at The Promenade to Bryan O’Sullivan Studio’s statement tortoiseshell bar at Claridge’s Restaurant, compelling interiors contribute significantly to the allure of each venue.
That isn’t to say that the concept is without its difficulties – mostly logistical. “With an allday offer, the challenge is, as in any restaurant, to meet customer demand,” says Colagreco. “From an operational point of view, this means maintaining the same level of service
at all times of day. Team rotation is essential and requires a great deal of organisation.”
Attridge also emphasises the need for effective forward planning in order to cope with the unpredictability and the relentless nature of the all-day offer. “An ongoing service from breakfast through to dinner adds pressure to the culinary teams and the service staff as there is never the closed moment to catch your breath,” he explains. “That is where it is important to put the correct structure in place to set up the team for success.”
Ultimately, all-day dining hotel restaurants are designed to be culinary workhorses – but this new generation of establishments does so lightly and fashionably, leaning on big-name chefs, plush interiors and contemporary dishes to attract diners looking to pepper busy daily schedules with a dash of luxury. As Newell concludes: “It has allowed us to create a culinary personality at the heart of our food and beverage offering whilst still offering that variety that is essential for a hotel.”
Hamachi Crudo
Bayfare Social Rosewood HONG KONG
A new à la carte menu at Bayfare Social –the market-style eatery at Rosewood Hong Kong – has seen recently appointed Chef de Cuisine Gerard Rubio Casabayó draw on his Spanish heritage to introduce a range of Mediterranean-style dishes. A highlight is Hamachi Crudo, a traditional Japanese appetiser served here with an Andalusian twist. The yellowtail is cured in-house in a solution of salt, sugar, lime zest and fennel seeds, then placed in a white fish stock – Casabayó’s take on gazpachuelo. “Gazpachuelo is a creamy soup from Andalusia, typically served hot,” explains the chef. “At Bayfare Social, I created an alternative version using green olives to balance the fattiness of the fish.” The Spanish olives play a central role in the dish – juiced, powdered and pickled to maximise taste and minimise waste. They are also used to create a flavoursome emulsion and as a garnish, featuring alongside a sprinkle of celery cress and dill. To finish, a handful of thinly-sliced Spanish piparras chillies bring added punch to the palate.
COCKTAIL
Egg Chair Republic
The Ritz-Carlton Millenia
SINGAPORE
The Swinging Sixties was a time of creative experimentation and bold individuality, giving rise to momentous happenings, influential figures and pioneering inventions – a selection of which now serve as inspiration for a new volume of cocktails at Republic within The Ritz-Carlton Millenia in Singapore.
Curated by Head Bartender Kelvin Saquilayan, the menu is split into four chapters – Icons, Innovations, Media and Aesthetics – with each of the 16 libations drawing inspiration from the moments and milestones that defined a generation.
Twiggy, Muhammad Ali, the Bullet Train and Psychedelia are honoured in imaginative concoctions, though perhaps the most visually creative is Egg Chair, a statement cocktail that pays homage to Arne Jacobsen’s pivotal work. The cocooning chair made its debut in 1960 at the landmark SAS Royal Hotel
in Copenhagen, gaining prominence for its sleek, sculptural style. In cocktail form, Egg Chair is interpreted as a rich and smoky comfort drink, combining The Macallan Sherry Oak 12 Years Old and Laphroaig 10 with Campari, raspberry purée and Nusantara Cold Brew. The finishing touch? In honour of its namesake, the cocktail nestles within its very own ‘Egg Chair’, served with a side of velvety chocolate truffles.
“Each drink embodies the groundbreaking spirit of the 1960s, reimagined through bold flavours, cutting-edge techniques and visually stunning presentations,” explains Saquilayan. “Just as the sixties shattered conventions and sparked new ideas, this specially curated selection truly showcases our passion for mixology and our dedication to honouring the decade’s most iconic breakthroughs.”
Framboise Poivron
Le 300
The Maybourne Riviera
ROQUEBRUNE-CAP-MARTIN
Le 300, the ocean-view bar at The Maybourne Riviera, is inviting guests to savour the unexpected with a new cocktail menu that combines opposing Mediterranean flavours.
Entitled Contraste, the six-piece menu has been conceived by Head Bartender Julien Lecharpentier, who is using his expertise in botany and agronomy to create unique concoctions that support the bar’s ongoing commitment to local sourcing. “Through this menu, we aim to explore the evolution and transformation methods of the raw products used, while also challenging the notion of balance,” explains Lecharpentier.
This approach is encapsulated in the Framboise Poivron, a tantalising blend of silver tequila, raspberry brandy and mezcal with fruit tea, smoked pepper tincture and raspberry compote, which is clarified using pepper milk and verjuice. The sweet and spicy libation is passed through a coffee filter before being served in a lowball Hepburn receptacle by Nude Glass and topped with a generous sprinkle of Devil’s Hair saffron pepper that adds “smoky and spicy notes, as well as texture”.
“This cocktail plays on flavours like the acidity and fruitiness of raspberry, as well as the smoky and musky aromatic profile of red bell pepper,” concludes Lecharpentier. “Despite its complexity in terms of preparation, the ingredients are easily recognisable, allowing the guest to discern the two contrasting ingredients without getting lost during the tasting.”
DRINKS
Balancing tradition and innovation in mixology, Funkin Cocktails has been a cornerstone of the UK bartending community since 1999.
Founded by Alex Carlton, who began selling homemade smoothies in London, the brand rapidly gained popularity among bartenders. As a result, the smoothies soon transformed into a range of high-quality fruit purées that cut down on preparation time and help bartenders increase speed of serve, without sacrificing the flavour of freshly prepared fruit. Decades on, Funkin Cocktails continues to support bartenders of all levels, offering numerous product solutions and training to consistently raise the bar. From pasteurised purées to premium syrups, fruit-based liqueurs, convenient pre-batched mixers and ready-to-drink serves, the brand offers a wide range of products to support all outlet types with their cocktail offerings. Funkin Brand Ambassador Hyppolite Civins drives innovation, developing cocktails to inspire outlets with the brand’s product range. Most recently, Civins has created a range of Dark Night serves, such as Winter Passion (pictured). Crafted for cold days, the rum-based tipple unites tart passion fruit and zesty lime juice with smooth caramel notes and warming ginger ale. www.funkincocktails.co.uk
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. In 2012, Bénédicte Hardy and crystal master Lalique embarked on a journey to bring to life a world where art and craftsmanship, creativity and innovation meet. The result is Four Seasons, an exclusive and limited edition collection of decanters inspired by the iconic Charente still with a distinctive shape that pays homage to the rich heritage of the craft. Yet the star of the show is the stopper; a top akin to a tiara on the head of a Chinese empress during the Ming Dynasty. Each decanter is a vessel of history and art, fusing tradition and innovation. www.hardycognac.com
Funkin Cocktails Winter Passion
Hardy Cognac Four Seasons Limited Edition by Lalique
Thrill International Thrill – Glass Chiller
Thrill International is celebrating a decade of innovation, quality and Italian craftsmanship. Over the past ten years, the brand has consistently set the standard for glass chilling and sanitising solutions that are trusted by leading establishments worldwide. Thrill utilises CO2 to cool and sanitise glassware in seconds with one simple action to ensure drinks are served at their optimal temperature without dilution, unwanted odours and aftertastes. With sleek lines that exemplify Italian design, the new Thrill Jet blends seamlessly into any bar or restaurant setting. The flagship Thrill F1 stands tall alongside the second-generation Thrill Cube, which is more compact and manoeuvrable – both are designed for venues that require versatility and a larger format. The SBI provides a flush mounted design that integrates seamlessly. Handcrafted by Italian artisans, the unique Thrill Wood is encased in wood veneer. Thrill Tap combines the benefits of Thrill with a built-in bar mat, offering convenience, efficiency and a stage for mixologists to showcase their talents. Finally, Thrill Tower is a mobile glass cooler suitable for high-end table service.
www.thrillinternational.com
Casa Coracho Coracho Tequila
Coracho is a new sophisticated tequila brand, offering a range of premium tequilas. Coracho brings together unique flavours from the valley of Jalisco and the sea of Nayarit – the largest blue agave producing region – to produce an authentic taste of the Cora and Huichol cultures. The brand combines agave plants from the Mexican ancestral territories of the Coras and the Huicholes, two cultures today united by a common language, Corachol. The portfolio currently comprises six tequilas: Blanco, Blanco Rosa, Reposado, Añejo, Añejo Cristalino and Extra Añejo. Coracho has received industry recognition, having won three gold and one silver medal in the Global Spirit Business Tequila and Mezcal Masters 2024, as well as six medals in the International Spirits Challenge 2024.
www.coracho.com
Suppliers of our own design of glass barware into premium hospitality outlets for over 40 years. We also offer a bespoke design service. All our items have been designed with purpose, practicality and longevity in mind. We believe that the effort you put into producing or making a drink should be reflected in what it is served in.
Bespoke products for front-of-house
PETITS FOURS
Zieher
Fleur
Déco
Zieher is a name synonymous with innovative design, both in the tabletop and buffet sectors, 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 Fleur Déco 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 étagère 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
2. Modbar Modbar Espresso Tap (AV)
3. Franke A600
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 clarity, durability and scratch-resistance of the finished product. www.johnjenkins.co.uk
Founded in Fort Wayne, Indiana, Modbar is the original under-counter espresso machine and coffee brewing manufacturer, revolutionising the restaurant industry by breaking down the barrier between baristas and customers with its innovative design. Central to the modular system’s unique look and feel is the effect of ‘clearing the countertop’, whereby the product makes a strong design statement in a minimalist profile. Opening up the bar enables baristas to focus on taking care of customers, responding to the demand of quality in the cup and creating extraordinary caffeinated experiences. From precise espresso shots to quick steam recovery and artful Pour-Over Modules, each piece of equipment can stand alone or work alongside each other. 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
In the hospitality industry, overcoming staff shortages and meeting the growing demand for high-quality coffee is crucial. The Franke A600 is designed to address these challenges, offering a blend of innovation and efficiency. The A600 enhances operational efficiency by streamlining the interaction between user and machine. Large orders are easily managed at the touch of a button, reducing errors and allowing staff to focus on other tasks. Its intuitive eight-inch colour touchscreen ensures effortless operation, even in self-service settings. Beyond ease of use, the A600 offers various options for crafting the perfect coffee. With features such as Foam Master and Flavour Station, venues can expend their menu and boost sales. For added flexibility, the A600 is available with a fixed water connection or a water tank, allowing it to be used in various settings such as conference rooms or outdoor seating areas. coffee.franke.com
1. John Jenkins Havana
1. BHS – Playground Spot On
Playground has unveiled Spot On, a new tableware collection that allows culinary creations to take centre stage. The range stands out with its distinctive look, achieved through a dipped technique, where each piece is individually dipped in colour. Designed to highlight chefs’ creative expression, Spot On showcases plating ideas in a striking way, creating an unforgettable dining experience that emphasises both artistic presentation and aesthetics in gastronomy. Playground is one of three timelessly functional and trend-conscious brands from BHS Tabletop, a German manufacturer and supplier of professional, functional and inspiring tableware.
www.playground.com
2. Costa Nova Poterie Mocha
Inspired by the timeless gems of ‘Poterie en Grès’, the Poterie collection from Costa Nova takes a modern approach to vintage French pottery, pairing unique stoneware pieces with different shapes, textures and finishes. Adding a rustic and casual look to tablescapes, the series includes a four-piece dinnerware set available in two colourways, each featuring a hand-brushed rim. There are also vintage mixing bowls in three sizes, showcasing a reactive glaze interior that contrasts with a darker matte exterior. The collection also includes a generous oval platter, pitcher, cruet and spoon rest, as well as an array of bakeware items and kitchen utensils.
www.costanovaprofessional.com
3. Narumi Chiliad
Established in 1946, Japan-based bone china manufacturer Narumi has made a name for itself within the luxury hotel and restaurant sector with tableware solutions designed to reflect the latest trends, whilst continuing to meet industry needs. Chiliad is a new series of tableware with a striking texture and calming glaze colours. Each piece features a textured pattern motif similar to traditional Japanese washi paper, representing how fibres are intricately intertwined with one another. Variations in glaze and colour are to be expected, as each piece is subtly one-of-a-kind. Chiliad’s modest colour tone and transparent glaze complements various cuisines.
www.narumi.co.jp
4. MyGlassStudio Super Slim Small Plates
MyGlassStudio’s newest collection is the Super Slim Small Plates, a sophisticated set of thin plates designed to showcase the finer details. Crafted from ultra-thin 3mm durable glass, each plate exudes a sense of luxury and precision suitable for presenting gourmet dishes such as sushi, desserts, amuse-bouches and petits fours. Available in luxe finishes such as Pure Gold and Licorice Black, the patés go beyond function, making a statement on any table setting. The sleek minimalist design not only highlights the originality of culinary creations, but also plays with light and texture to create a visually captivating dining experience.
www.myglassstudio.com
1. Costa Verde
Ambitious • Double Ambitious
In a bold gesture, Costa Verde returns to its namesake with a porcelain collection that celebrates the colour green. Each piece offers a dynamic balance between the clarity and optimism of yellow hues and the serenity and charisma associated with blue tones. Meanwhile, a reactive glaze sets the scene for ambitious plating, stimulating the senses. The Double Ambitious series features a matte black finish present on the plate edges, evoking feelings of calm and tranquillity amongst diners. Ranging from mugs and deep plates to serving bowls, each item is an individual work of art, inviting an appreciation for the delicate nature of porcelain. www.pro.costa-verde.com
2. Sambonet Cento Cutlery
A century on from the birth of the designer after which Sambonet is named, the company has launched a commemorative stainless steel cutlery collection, which is also available in gold PVD. Designed by Centro Stile Sambonet, the Cento range’s aesthetic language recalls the rigour and minimalism of mid 20th-century Italy’s avant-garde design, whilst introducing new creative accents. Cento is characterised by a slim, slightly arched handle, which connects to the geometric knife blade. The bowls of the fork and spoon provide stability with a unique interplay of shapes and balances. This diversity, combined with the softness of the square section and tapering handles distinguishes the collection. www.sambonet.com
3. Julius Meinl Burundi Gakenke
To celebrate World Coffee Day 2024, Julius Meinl has launched Burundi Gakenke, the latest specialty coffee from The Original Limited Edition collection. On the palate, the singleorigin blend offers a blood orange flavour, complemented by subtle notes of black tea and finished with the rich sweetness of caramelised brown sugar. Sourced from the Gakenke Station, which represents over 1,700 smallholder farmers and is operated by Greenco in Burundi’s Kazanza province, the natural processed Red Bourbon variety is handpicked and sorted before being dried as a whole cherry, imparting a vibrant floral fragrance and fruity flavour. www.juliusmeinl.com
4. Porland – Pioli Zenit
Pioli is an exclusive new horeca brand from Turkish manufacturer Porland, offering more than 20 distinct collections. The Zenit series stands out with its tranquillity and elegance, bringing serenity and balance to tablescapes. The collection’s minimalist design transforms the dining experience into a ritual of relaxation and calmness, enabling diners to connect with the peaceful rhythms of the natural world at the dining table. Established in 1976, Porland’s innovative point of view, striking designs and producing power make it a leading name in tableware. The company prides itself on its exacting attention to detail and superior technology.
www.pioli.co
1. Pordamsa Black Stands
Pordamsa presents its new Black Stands as an ideal platform on which to serve petits fours or cake selections. Made from metal with a deep black finish, combined with plates from the Canvas collection, the stands add a new dimension to culinary presentations, bringing height and creativity to the table. By creating a visually attractive arrangement, the stands raise diners’ perception of the quality and care put into every detail. Pordamsa designs accompany the culinary creations of some of the world’s most renowned chefs and offer creative solutions to the most demanding hotel projects, both aesthetically and functionally.
www.pordamsa.com
2. Orrefors Gin & Tonic
Orrefors’ Gin & Tonic glass draws its inspiration from Barcelona’s vibrant drinking culture. Unlike the American tradition of serving the cocktail in highball glasses, bartenders from the Catalan city prefer a generously sized bowl glass. This choice allows ample room for ice and an array of garnishes, such as rosemary or black pepper. The large bowl not only enhances the visual appeal but also plays a crucial role in the drink’s sensory experience. The expansive surface area of the glass enables more bubbles to rise, intensifying the aroma and delivering a remarkably nuanced flavour profile. Orrefors has been established in Swedish design tradition since 1898. www.orrefors.us
3. Fine Dining & Living Fine2Dine – Filo White
Reminiscent of rugged mountainous landscapes, the Filo White series exudes minimalism with clean lines amongst quirky finishes. Crafted in the refined nature of porcelain, the collection features cool glacier blue and ice white hues, which add an adventurous flair to the table. From bowls and plates to serving dishes, the robust, irregular edges of each piece add a distinctive element to the presentation, reflecting a resilience amidst elegant whiteness. Fine2Dine stands for trend-based high-quality tableware for the creative professional, utilising trending colours and materials in response to fast-moving innovation across the market.
www.finediningandliving.eu
4. ID Fine Delta
Inspired by the elemental forces of water and earth, Delta is a new range of fine china tableware from family-owned porcelain manufacturer ID Fine. With a rich and vibrant colour palette of dark turquoise tones, each item is designed to bring depth and dimension to table settings. Crafted with a focus on style and versatility, the Delta collection has been formulated with a range of occasions in mind, from formal dinners to more casual brunches. Each piece features a reactive effect that creates a unique and eye-catching display. This makes the range particularly compatible with food that showcases bold textures and flavours such as Asian cuisine.
www.idfine.com.tr
1. Ariane Fine Porcelain Splash Beige
Since its inception in 2014, Ariane Fine Porcelain has become a leading force in the porcelain tableware industry, synonymous with technical excellence, professional expertise and creativity. A dedication to innovation combined with a deep-rooted passion for design has resulted in collections that redefine the dining experience. Meticulously crafted to withstand the rigours of modern hospitality, the Splash Beige collection is characterised by an interplay of subtle blues on glossy porcelain. The European manufacturer creates tableware collections with the specific needs of the hospitality industry in mind, ensuring durability, functionality and aesthetic appeal.
www.arianefineporcelain.com
2. Vista Alegre Quéops
Suitable for sharing concepts, Portuguese manufacturer Vista Alegre’s Stoneware collections are characterised by reactive glazes in a diverse range of colours and shapes. Each unique piece varies in pattern and colour intensity, which is an intrinsic characteristic of a predominantly handmade manufacturing process. Quéops pieces bear simple forms, bringing timeless artefacts to mind, recreated by combining memories of the past with the art of present. Textured earth effects in contrasting tones help to print this timeless identity. Established in 1824, Vista Alegre has built an international reputation for its portfolio of tableware, gifts, decoration pieces and porcelain articles for hotels. www.hotelware.vistaalegre.com
3. Onis Martini Chiller
Onis is the new brand of two European glassmakers, Royal Dutch Glassworks and Portuguese Crisal. The Martini Chiller by Onis is a stylish two-piece item featuring a traditional martinishaped top without a stem, paired with a chiller bowl. In addition to aesthetics, the Martini Chiller is designed to keep cocktails perfectly chilled, no matter how high the temperature rises. The thick glass bowl ensures that ice remains intact, preventing it from melting and compromising the integrity of the drink. The multifunctional piece easily transitions into a chic vessel for serving desserts or appetisers, such as fruit salads or sorbets. www.onis.eu
4. Rewthink Bespoke front-of-house products
With over a decade of experience and expertise creating front-of-house products for chefs and restaurateurs around the world, Rewthink’s designs are as functional as they are aesthetic. The classic service tray, with unique inside-out handles and low frame profile, maximises all available space. The stackable design also offers thoughtful touches, such as fully-rounded corners and edges, and easy-to-grip handles that make the tray durable and comfortable. Rewthink trays are available in a range of designs, sizes, materials and finishes, including natural, fumed and ebonised European oak and American walnut, sustainably sourced from managed forests. www.rewthink.co.uk
1. Goodfellow & Goodfellow Garnish Oyster Plate
With a design that accommodates up to seven shells, Goodfellow & Goodfellow’s Garnish Oyster Plate combines functionality with elegance. Individual craftsmanship ensures every porcelain creation is unique, adding a touch of luxury to dining experiences making it suitable for the grandeur of cuisine at a luxury hotel. At its core, the British tableware company offers a spectrum of food presentation solutions and engages extensively with global hospitality partners, providing bespoke options and branding solutions. Its tailor-made service ranges from creating cutting-edge tableware pieces, to transforming dining concepts from ideas into reality. www.goodf.co.uk
2. Refork Biodegradable Drinking Straws
Refork is dedicated to reducing the need for plastic by pioneering solutions for a greener future. The company specialises in manufacturing biodegradable cutlery, straws and toothbrushes designed to have minimal impact on the environment, reduce plastic waste and support the health of the planet. Crafted from natural materials, Refork’s biodegradable straws are available in a variety of sizes and colours to elevate the imbibing experience and complement any drink, from classic cocktails to adventurous bubble teas. Manufactured without fossil fuels, chemical modification or microplastics, Refork straws are heat- and soak-resistant, as well as dishwasher safe. www.refork.com
3. Nude Glass Stem Zero Vertigo
Nude Glass has crafted the Stem Zero collection using Ion Shielding Technology, a surface modification technique that results in tough, yet fine lead-free crystal glass. Designed to satisfy the most discerning wine connoisseur, the delicate design brings a weightlessness to the vessel, allowing one to fully savour the aroma and taste of the wine. The Vertigo range is characterised by a generous, oval bowl and wide rim, with an extensive selection of styles designed for a variety of different wine types. The range includes styles for red, white and sparkling wines, all created to allow the wine to breathe freely and release the aromas to the whole palate. www.eu.nudeglass.com
4. Bonna Halo Ocean
Founded in 2014 as the first horeca brand from Turkish heritage company Kar Porselen, Bonna is dedicated to integrating new generation technological systems into its facilities and production processes. Inspired by the movement of the universe and the circular dynamics of nature, Halo Ocean uses its circular form and unique edge design to create captivating light effects. The collection’s signature ocean blue hue meanwhile adds a refreshing touch to hospitality settings. Comprising plates and cups of various curved shapes and sizes, Halo Ocean’s individual pieces work together to create unique tablescapes. www.bonna.com.tr
1. Urban Bar Glassware and Barware
Urban Bar, a family-run company founded in the UK, has been pursuing excellence in glassware and barware since 1983. Today, the brand is a one-stop shop, offering services including bespoke design and product branding, serving as creative partners for global drinks brands, distillers, restaurants and bars. A comprehensive premium product range combines both Urban Bar’s own designs and collaborations with mixology experts. With a belief that glassware and barware production should go hand in hand with environmental stewardship, Urban Bar’s mission is to give back to the world with a commitment to ethical practices, sustainability and social equity. www.urbanbar.com
2. Corby Hall
Onda Porcelain Dinnerware
Corby Hall, a family-owned business based in Randolph, New Jersey, has supplied the global 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 opening orders, as well as re-supply. With a bright white porcelain body and subtle organic design, the Onda series is suitable for fine dining or high volume. www.corbyhall.com
3. Rona 2Serve Leandros
Rona 2Serve is one of a handful of glassworks in the world that offers a comprehensive range of high-quality crystalline products made using both the latest machine technology and original techniques for hand-shaped glass. In this way, Rona 2Serve maintains and cultivates the traditional art of handmade glassware, drawing on more than a century of expertise. Leandros is a contemporary self-confident design offering a contrast between oversized glasses and the light execution of this handmade suite. 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
4. Craster Flow Cold Cell Cooling Tray
Craster has unveiled the new Flow Cold Cell Cooling Tray, conceived to be the ultimate solution for presenting chilled gastronomy with style and safety. Utilising advanced cold cell technology, the tray maintains a temperature below 8oC for up to four hours, ensuring food remains fresh and visually appealing. Available in both 1.1 and 1.2 footprints, the tray has been created in line with government food safety regulations, guaranteeing compliance, whilst also enhancing culinary presentations with four finishes on offer: white-washed, black lacquered, natural oak and natural walnut. The innovative piece is suitable for upscale events and buffets in hospitality settings. www.craster.com
Timelessly elegant, simple and beautiful.
Arthur Price
Stainless Steel Holloware
Established in 1902, Arthur Price is a British family-owned cutlery and serviceware manufacturer that has served the hospitality industry for over a century, with clients including royal families, cruise ships, hotels and restaurants. The company has recently launched its new stainless-steel holloware range, comprising teaware, serviceware and barware. A decade in the making, the range can also be silver plated allowing the company to now have three price points and qualities of holloware product: stainless steel, silver-plated stainless steel and UK-manufactured silver plated. Since launching earlier this year, Arthur Price has received positive feedback and order volumes from its global customer base. With international supply capabilities, the manufacturer doesn’t require a minimum order, maintains high stock levels and offers super-fast turnaround. www.arthurprice-hotelservices.com
Steelite International
Steelite Distinction Alina
Steelite International has been a leading manufacturer and supplier of tabletop, buffet and lighting solutions since 1982. Committed to offering the best in technology and design, while minimising its effect on the environment, Steelite delivers to more than 140 countries with a single ambition to provide its customers with unmatched quality, serviceability and innovation in the face of evolving tastes. Adding to its portfolio of acclaimed quality tableware, the new Alina collection seamlessly marries approachable Scandinavian style with the restraint of Japanese design. Boasting a fusion of simplicity and linearity, Alina delivers a contemporary aesthetic with a soft touch and subtle lined embossment. Made in Britain and complete with a lifetime edgechip warranty, the distinctive character of its design gives gravitas and focus to the creativity of the chef to expertly elevate the demands of modern gastronomy. www.steelite.com
Pioneer New Showroom in Riyadh
The latest offering from the stable of Renarte is Pioneer International Trading, a new destination for the sourcing of high-quality hospitality supplies. Opening in Riyadh in early October, the showroom carries an array of brands, serving as a one-stop-shop for decision-makers in the HORECA sector.
As a distributor for over 60 global brands – ranging from tableware and porcelain to glassware and linens – paramount to Pioneer’s vision is premium products that satisfy demanding industry needs.
“We are delighted to open our showroom in Riyadh,” comments Managing Director Rajath Radhakrishnan. “We are committed to offering excellent service and a diverse choice of products to Saudi Arabia’s bustling hospitality industry.”
With two decades of experience, the Pioneer leadership has extensive knowledge of the hospitality segment, having furnished numerous luxury hotel and restaurant projects across the region through associate alliances based in the UAE and Qatar.
“Our new showroom has the potential to revolutionise the hospitality industry in Saudi Arabia, mirroring the investment in this sector by the leadership in the country,” Radhakrishnan concludes. “It provides a unique opportunity to experience our products first-hand and receive expert advice tailored to their specific needs.” www.pioneerhoreca.com
Glassware: Waterford, Spiegelau, Iittala, Richard Brendon
Flatware: Bugatti, Degrenne, Claude Dozorme, Mepra, Sonja Quandt, Zanetto
Cookware: Mauviel
Buffetware: Emile Henry
Tritan Drinkware: Drinique
F&B Accessories: CrushGrind, Genware, Neoz
Table Linen: Masa
Electrical and Guestroom Accessories: Emberton, Valera, Easton
Housekeeping and Front Office: Forbes
Holloware: Mepra, Sonja Quandt, Zanetto
Minibars and Safes: ISM, Safemark
ADVERTISING INDEX ISSUE 38
Sara, At Your Service
Wyndham Orlando Resort & Conference Center partners with Cecilia.ai to introduce a human-like AI bartender to serve cocktails.
The robotic bartender is no stranger to these pages, with new inventions capturing the interest of hospitality operators for their ability to improve efficiency and reduce the risk of error. And while the cocktail-mixing capabilities of a mechanical arm is something of a marvel, the fact remains that guests still value human interaction. With this in mind, Israeli tech company Cecilia.ai has created Sara, an interactive bartender who can serve a wide variety of cocktails, as well as chat to guests in real time. Sara has gained experience at various pop-ups over the past few years, and has now landed a permanent role at Wyndham Orlando Resort & Conference Center.
According to her CV, Sara is equipped with advanced voice recognition and artificial intelligence, enabling her to understand and respond to guests’ preferences. She can shake,
stir and serve with precision and flair, and boasts a fun and engaging personality, ensuring that each guest receives not only a delicious drink, but a memorable experience too.
“Partnering with Wyndham Orlando Resort & Conference Center is a significant milestone for us,” comments Nir Cohen Paraira, co-founder of Cecilia.ai. “We believe that this technology will bring a new dimension of enjoyment to the guests’ stay, blending the art of mixology with the marvels of AI robotics.”
Daniel Berman, President of AD1 Global – the management company responsible for the hotel – adds: “We are incredibly excited to pioneer the integration of advanced technology into our portfolio. Sara represents our dedication to innovation and our mission to create unique and memorable experiences for our guests.”
