The Chef Patron of famed Italian restaurant Theo Randall at the InterContinental shares his favourite food memories.
Seeds Of Success
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From a vegetable plot in France to a British country manor, Raymond Blanc’s devotion to cultivating talent and garden-to-table dining has flourished with the decades.
In The Rhythm
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With two successful restaurants and two Michelin stars to his name, Rafael Cagali is enjoying a more considered approach to life, one that allows for both business and pleasure.
Procuring For Prosperity
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The diverse range of procurement requirements for Marriott International projects means that no two days are the same for Wim Beljaars, proving that pliancy is key to success.
DINING
One Night Only
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Obsession at Northcote celebrates its 25th anniversary this year, with a bevy of brilliant chefs on hand to serve up the event’s signature fivecourse menus.
SIPPING
Free Spirits
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As today’s consumers increasingly abstain from alcohol, an evolution across all aspects of the hospitality industry has been emphatically set in motion.
Find out more
“Creating the perfect moment begins with dedication to craft. That’s why I serve my pastries with Julius Meinl coffee—perfection in every cup.”
ANTONIO BACHOUR
World Best Pastry Chef 2018/2019/2022
Pastry Innovator 2024
ENTRÉE
Home Comforts
Storytelling – whether it’s spinning a tale on paper, bringing a restaurant or bar concept to life, or turning the page on a chapter of an old landmark and beginning anew – is at the heart of the hospitality industry. It’s through these carefully crafted narratives that brands can make the greatest impact on guests, forging meaningful connections that are about more than just providing an Instagramworthy place in which to eat, drink and sleep. These days, consumers want more, not least experiences that resonate on a personal level – but rather, ones that prioritise sustainability, inclusivity, and above all, authenticity.
Increasingly, localisation appears to be the key that binds all these threads together. Perhaps it’s a direct consequence of the pandemic, when worlds figuratively shrunk, and people rediscovered the joy of what lay on their doorstep; maybe it’s an attempt to minimise our individual environmental footprint; or it could merely be a desire to live more simply in a complex world – whatever the reason, it’s clear that people are embracing the benefits of the unique characters and intricacies encompassed by their own locales instead of looking solely to far-flung destinations for inspiration.
Clever hotel brands are catching on by launching F&B venues effortlessly entwined with their location. At Corinthia Brussels, for instance, both of the hotel’s eateries are rooted in the country’s culinary heritage. David Martin – who’s been cooking in Belgium since 1994 – has been enlisted to head up Palais Royal, where French and Belgian cuisine is melded with Japanese influences, while Christophe Hardiquest has revived the essence of his much-loved Brussels restaurant, Bon Bon, this time in the guise of Le Petit Bon Bon.
The trend is mirrored in the southern hemisphere, where Sofitel Wentworth Sydney has recently reopened after a revamp, showcasing a signature restaurant, Tilda, and sister drinking den, Bar Tilda, that have both been strongly shaped by distinctly Australian culture, produce and colour palettes. Patterns are emerging in the details too, as discussed in our corporate interview with Wim Beljaars at Marriott International, who notes that collaborating with local artisans can be key to a successful project, especially when it comes to the luxury market.
And of course, this dedication to all things local has long been championed by chefs. Raymond Blanc, pioneer of gardento-table dining, emphasises his simultaneous commitment to cultivating British talent at Le Manoir Aux Quat’Saisons in Oxfordshire, while Luke Rawicki champions British produce at the newly-renovated The Feathers Hotel in Woodstock. So, while a melting pot of influences will always play a role in the evolution of exciting F&B concepts, what’s clear is that currently, localisation is central to attracting both visitors and locals to a venue. In future, the desire to dive into other cultures is likely to remain as strong as ever, but for now at least, it seems that home really is where the heart is. And on that note, Supper is served.
Supper is printed by Buxton Press on FSC Mix-certified paper using 100% vegetable-based inks. Magazines mailed from Spatial Global are packaged in FSC-certified wrap that is fully recyclable.
Is the tasting menu really six-feet-under, as some dramatic headlines have declared? While the fine-dining world may have been flirting with an à la carte revival, this is arguably overshadowed by the haute cuisine multi-course tasting menus that have become commonplace in years gone by. But as the cost-of-living crisis continues to cast a shadow, several UK hotel restaurants, Whatley Manor and Dean Banks at The Pompadour to name a couple, have swapped out tasting menu for à la carte, while other venues cut prices in a bid to appeal to cashstrapped consumers.
Behind-the-scenes, other chefs have been getting more creative, ditching the either/or mentality and carving out a middle ground.
Taste Test
Chefs are evolving their fine-dining offer in a bid to appeal to consumers seeking flexibility and personalisation.
Alain Ducasse at The Dorchester, for instance, has introduced shorter, more impromptufriendly three-and five-course menus alongside its classic seven-course tasting experience. These new line-ups still feature top-end dishes, including hand-dived scallops with citrus beurre blanc and Kristal caviar or Dover sole with Tom’s watercress, hazelnut and Agria, for example, but according to the three Michelin-starred bastion of London restaurants, the new approach taps into a trend for taking more spontaneous meals with fewer courses. It’s about accessibility too - the three-course menu will be available from £215; five courses from £250; and seven courses remains at £285.“We have learnt over the last few years that diners are looking for a variety of experiences when eating out. Peoples’ eating habits have changed, with younger guests looking for vibrant and accessible menus,” explains Chef Patron, Jean-Philippe Blondet. “We are aiming to adapt and offer alternative options for dining, without compromising on quality.”
There’s a new innovative approach at Gilpin Hotel & Lake House too. Source restaurant has hacked the traditional tasting menu, offering a ‘guest-led’ option, where diners curate their own culinary experience. “Here at Source, we’re passionate about personalisation and offering our guests choice when dining with us,” says Executive Chef, Ollie Bridgwater. “This shakeup of our menu format means that we still offer some set signature courses, with the new option for guests to choose certain elements. It is essentially a fusion of an à la carte menu and a tasting menu, resulting in a completely personal dining experience.” Diners at the Michelinstarred venue in the Lake District can now pick their own starter, main course and dessert,
served alongside a selection of appetisers and snacks. Whether the occasion is a brief or a more extended dining experience is also left to guests to decide.
Stuart Ralston’s debut restaurant Aizle, at Edinburgh’s Kimpton Charlotte Square Hotel, is also getting in on the action. Ralston goes back to basics with a shorter five-course tasting menu for £75 to sit alongside its existing seven-course offerings, a move he describes as “returning to our roots and doing it all again”. His menus take the form of a blind tasting as diners are simply presented with a list of ingredients from a seasonal Scottish larder.
Whether returning to the simplicity of times gone by, or urging guests to take their pick, the narrative surrounding fine-dining menus is not one of stark choices but of adaptation, flexibility and customisation. Hotel restaurants are finding a harmonious balance between culinary artistry and guest preferences, and the result is a more nuanced approach to menu design.
Whisking the hotel experience beyond its own four walls for the first time, London icon The Dorchester is redefining luxury living with Curated by The Dorchester, a new private catering and home delivery service. Launched at the beginning of the year, the hotel’s gastronomic expertise, hosting credentials and signature floral artistry is being delivered straight to private homes and events, tapping into a growing demand for elevated, at-home hospitality.
Giving even seasoned hosts a chance to take home its illustrious dining experience, the luxe concept encompasses experiences personalised for every occasion. Whether it’s a bridal party or baby shower, corporate event or a celebratory afternoon tea, bespoke menus crafted by awardwinning chefs are part of the package. “Every menu is created in direct collaboration with the host, ensuring it reflects their unique vision and preferences,” says Culinary Director, Martyn Nail.
“It’s an exciting way to bring The Dorchester’s renowned dining experience beyond the hotel, offering guests bespoke culinary creations tailored specifically to their occasion.”
For those who desire a beverage offering to match, the hotel’s Roaring Twenties inspired cocktail haven, Vesper Bar, will provide packages of expertly bottled concoctions, even lending one of their dedicated mixologists for an added touch of sophistication.
The Dorchester is also expanding its floral artistry through Curated by The Dorchester, led by Designer Florist, Philip Hammond. His creations reflects The Dorchester’s signature style, whether it be tablescape design for events, personal consultations or weekly floral deliveries to homes and businesses across London. More than just a creative extension, this serves as another strategic revenue stream while reinforcing brand presence beyond the hotel.
Simply Delicious
When Singaporean entrepreneur Christina Ong opened The Halkin in London in 1993, the idea was to provide guests with luxury accommodation as well as globally-inspired cuisine from the places she loved most from her travels in the fashion industry. Only two years later, The Halkin’s restaurant by Stefano Cavallini received the firstever Michelin star for an Italian chef outside Italy. Today, Como Hotels & Resorts has grown to a collection of 18 properties and along the way, Ong has nurtured a diverse network of chefs and hosted eight Singapore-based restaurant collaborations with the likes of Jean-Georges Vongerichten, Massimo Bottura and Osaka-born tempura master, Masaru Seki. As a result of these far-flung relationships, she has slowly distilled a distinctive culinary philosophy that has now been captured in a new cookbook. Como Simple features Ong’s favourite recipes, simplified for home cooks by the hotel group’s Vice President of Culinary, Daniel Moran, and Culinary Director, Amanda Gale. Crowd-pleasers range from Indian curries and the much-loved Como burger, to familiar renditions of Bangkok street food and lost dishes from Thailand’s royal palaces.
CHEF’S TABLE
Theo Randall
The Chef Patron of famed Italian restaurant Theo Randall at the InterContinental shares his favourite food memories.
When did you first fall in love with cooking?
When I was a little boy. My mother used to bake at least twice a week and I was always there to help - mostly by licking bowls!
Tell us about your most memorable meal. It was at Da Cesare Monforte d’Alba in Italy. It was lunchtime, and the restaurant is among the rolling hills of Barolo – a beautiful setting. The meal centred around a huge white truffle that had been freshly dug up that morning, so the aromas in the restaurant were incredible. Dish after dish featured truffle sliced on top. From a game salad to a perfectly cooked white risotto, everything we ate was magical. I can remember that meal like it was yesterday.
How often do you dine out?
As much as possible, so most Sundays.
Are you an easy-going or a demanding restaurant customer?
Very easy-going. It is always a joy to eat out at a restaurant, so I try not to be too critical as it can ruin the moment.
What’s your favourite hotel restaurant?
Nobu London on Park Lane. It was the first of its kind and I have many happy memories of dining there.
And which new restaurant are you eager to try? Mountain in London.
What’s your favourite dish, and who cooks it?
Red tuna with roasted red peppers at Lita Marylebone, a modern Mediterranean bistro helmed by Luke Ahearne.
And to drink?
A glass of white burgundy.
It’s Sunday evening at home: who’s cooking and what’s on the menu?
Me, and it tends to be a roasted whole Dover sole with a few brown shrimps, capers, butter, spinach and mashed potato - heavenly!
Who is your favourite person to cook for? My wife, Natalie.
What’s your go-to cooking soundtrack?
I love jazz fusion, so anything from my vast record collection. I especially love Herbie Hancock and his 1975 album, Man-Child: the song Hang Up Your Hang Ups gets me going.
Which chefs have inspired you?
So many. Rose Gray, Ruth Rogers, Max Markarian, Alice Waters and Paul Bertolli to name just a few.
Where do you get the creative inspiration for your dishes?
From all over - cookbooks, travelling in Italy, and seeing the produce from our suppliers.
Which cookbooks can we find on your shelf?
Too many, but my favourites are Venus in the Kitchen by Norman Douglas, Italian Food by Elizabeth David, and Cucina Salentina by Lucia Lazari.
Which destinations are food heaven to you?
I love Rome and Florence as they have the hustle and bustle of a city and aesthetically, they’re just breathtaking. On every corner there’s a work of art to admire, whether it’s a building or a statue, and they’re both submerged in such incredible history. Plus, the food is incredible and you can spend your days eating delicious local dishes and shopping for food, which for me is pure heaven.
Restaurant dining or room service?
Restaurant dining.
Sweet or savoury? Savoury.
Healthy dishes or full-fat indulgence? Hmm, a combination!
Seeds Of Success
From a vegetable plot in France to a British country manor, Raymond Blanc’s devotion to cultivating talent and garden-to-table dining has flourished with the decades.
Raymond Blanc’s culinary education began not among the gleaming, stainless-steel surrounds of a professional kitchen, but in the humble garden of his childhood home near Besançon, France. Born in 1949, his formative years were marked by the rhythms of nature and growing vegetables with his father, while his mother, Maman Blanc, turned the day’s harvest into dinner. It was here, hands muddied by soil, that he learnt the true meaning of provenance and hard work.
As a young man, teachers steered Blanc toward draughtsmanship; and further down the line, nursing seemed like a fulfilling alternative. But both failed to ignite passion. The first real spark happened outside a Michelinstarred restaurant called Le Palais de la Bière, where he became hypnotised by waiters dressed in Bordeaux jackets, flambéing Crêpes Suzettes. Blanc maintains that this was the moment his life’s course was decided.
Blanc got a job at Le Palais; first as a cleaner, then as a pot washer, and later, as a waiter, allowing him to observe a professional kitchen in full-swing. Unfortunately, his innate ardour was not appreciated by a head chef at the restaurant, resulting in a physical altercation between the pair, and an abrupt end to Blanc’s employment. This incident, however, set him on course to England.
He arrived speaking barely a word of the language and without any formal culinary training, but found work as a
waiter again, this time at The Rose Revived in Oxfordshire, and it was not long before cooking took centre stage. Soon enough, Blanc had plans for a restaurant of his own. “I said ‘let’s open a French restaurant,’” he laughs. “That is what England needs!’” The original Les Quat’Saisons was not much to look at – a tiny space, square tables adorned with traditional red-and-white tablecloths, Parisian prints on the walls. Its name was given after the four seasons, taught to Blanc by his mother. “The kitchen was no bigger than this table,” he reminisces. “We did not even have an oven with extraction.” But the food was very good. Michelin stars followed, and Blanc didn’t want to stop there. In 1983, he saw a magazine advert for a crumbling manor house in Great Milton, just outside Oxford. Blanc saw past the neglect and turned it into Le Manoir aux Quat’Saisons, part of the Belmond portfolio since 2014.
“When you run a small restaurant with four chefs and six front-of-house staff, it is one operation. But a hotel? That is something else,” he says of the challenge. Success, he believes, came down to choosing the right team. “You can have a vision, but if you do not surround yourself with the right people who embrace it – it will fade.” That philosophy shaped Le Manoir from day one, where every chef, gardener and waiter is encouraged to take ownership of their craft. “That energy is what guests touch when they step through the doors,” he continues. “The team must own it; it must be theirs. If you can achieve that, you have a miracle because
Words: Hannah Currie • Photography: Courtesy of Le Manoir aux Quat’Saisons, A Belmond Hotel
the guest can feel that energy and generosity. They feel there is love in the food as much as in the front-of-house. This is what I’ve been trying to achieve, all my life.”
Today, Blanc describes his beloved Le Manoir aux Quat’Saisons as a nursery. It is a fitting image for a country house hotel with 11 themed gardens, including an orchard, wild mushroom valley and bee village. But the place also serves as an incubator for talent. Fifty fledgling chefs who honed their skills in Blanc’s kitchen have gone on to achieve Michelin stars of their own. From Heston Blumenthal, Michael Caines, Bruno Loubet and Marco Pierre White – its alumni list reads like a who’s who of the culinary world. Blanc is proud, immensely so, of all the chefs who have passed through his kitchen. “Maybe that’s what I’m most proud of, actually,” he muses. “To be a self-taught chef that has helped so many wonderful young people to make a mark in their own lives.” Blanc’s honour, especially in championing the nation’s talent, is unmistakable. “British chefs are now being exported to France, Italy, Hong Kong, and it is marvellous to see them doing so well,” he continues. “The UK had minimal food culture in the past, so these young chefs had to try everything. But you must grow through pain to know who you are, and today there is an extraordinary creative force pushing British gastronomy forward.”
Too humble to brag about his own impact on this front, Blanc has undoubtedly left an indelible mark on Britain’s gourmet scene. For the last 10 years he has nurtured the culinary experience as chef-in-residence at Royal Ascot and was the first chef to partner with the British event. “The original idea was to elevate it to a high-end gastronomic experience,” he says. Today, a host of top chefs from Simon Rogan to Lisa Goodwin-Allen participate. This year is no exception, with Royal Ascot 2025 set to be the world’s most Michelin-starred sporting affair, boasting a collective total of 28 stars, while Le Manoir’s own pastry chef Benoit Blin
“Maybe that’s what I’m most proud of: to be a self-taught chef that has helped so many wonderful young people to make a mark in their own lives.”
joins the line-up. Blanc’s love affair with Ascot began years earlier, when he was first invited to the event by the Queen Mother. “For a Frenchman, that was something very special,” he recalls. “But what I love most is the sheer celebration. It is the first great feast of the summer, it is about lifestyle, joy, celebrating life and of course, great racing. There is nothing else like it in Europe.”
Blanc’s legacy transcends accolades, the two Michelin stars and Michelin Green Star that have graced Le Manoir since its nascent months. His true masterpiece is the culture of respect he has meticulously cultivated. “Our Le Manoir truly is a nursery for young people,” he reiterates. “I am proud that 54% of the team are young women. But it is not just about numbers, it is about creating an environment where young people can grow and get the support they need to become great chefs. I believe we have done that.”
Beyond individual development, Blanc has led the charge for a transformation in the industry itself, having witnessed the “old ways” and the toxic environment that broke more young chefs than it built. “The days of a head chef shouting and humiliating young kids – that is completely unacceptable now,” he affirms. “We want to create a place where they feel safe and confident; create an industry where every parent will want to send their kids.”
Respect extends from kitchen to garden, where Blanc’s reverence for ingredients and seasonality plays out. “We were the first to do garden-to-plate dining - there’s no doubt about it,” he proudly states. “We are talking about a much more responsible form of gastronomy than what came before, which connects us to the soil, and to local farmers and local fishermen.” He speaks lovingly of the 170 varieties of vegetables, the 70 varieties of herbs, the orchard with its 2,500 trees – “the place is just divine”. Young chefs at Le Manoir witness this dedication first-hand. “They see the seriousness, and the detail that goes into choosing every
Blanc’s reverence for ingredients and seasonality is visible in the garden and on the plate
“These are my mother’s values, my culture’s values. That’s why I embrace and pass them on, because it is what I was taught.”
single ingredient, and they respect it; for me it is about authenticity.”
Driven by a desire to share this profound understanding, Blanc launched The Raymond Blanc Cookery School in 1991, followed more recently by The Raymond Blanc Gardening School, where sustainability and origin reign supreme under the guidance of Head Gardener, Anne Marie Owens. “When we grow a beetroot, it is not just a beetroot, it is a Crapaudine,” he says of the specific varieties grown. “It is not just a raspberry, it’s a Glen Doll or an Autumn Bliss. And of course it must be organic, always.” The same approach is taken when it comes to sourcing, Blanc does not just serve lamb – he knows the animal’s lineage, its diet and whether it has ever been treated with antibiotics. “I know everything about that lamb,” he says. Why? “Because it matters. These are my mother’s values, my culture’s values. That’s why I embrace and pass them on, because it is what I was taught. Plus it makes sense.”
Now in the fifth decade of Le Manoir, Blanc
is still busy dreaming up new ideas. His next project is to create a vineyard alongside the orchard, bringing in friend and French winemaker Xavier Guillaume. “Whatever I do next will be pure, authentic and real.” In the kitchen, Blanc is now joined by Luke Selby, Roux Scholar and founder of Michelin-starred Evelyn’s Table in London, as Executive Head Chef. Selby rejoined the hotel in 2023, as a former Le Manoir alumnus who spent six of his most formative years under Blanc’s wing. Together they want to ensure the restaurant and country house continues to be regarded among the finest in Britain. Blanc knows his role is shifting, and with all the hope of a proud father, he wants to ensure the nursery he built endures. “We all know life moves on,” he says. “My job now is to prepare Le Manoir beyond me, so it continues to embrace my values and can be beautiful for another 50 years.” In February 2025, Le Manoir celebrated the retention of its two-Michelin-star status for the 41st consecutive year – its legacy firmly on course.
Le Manoir aux Quat’Saisons celebrates the retention of its two Michelin stars for the 41st year in a row
In The Rhythm
With two successful restaurants and two Michelin stars to his name, Rafael Cagali is enjoying a more considered approach to life, one that allows for both business and pleasure.
If there’s a laid-back rhythm to be found in the intensity of high-end hospitality, Rafael Cagali has surely mastered it. The São Paulo native and chef-owner of the revered two-Michelin-starred Da Terra in London’s historic Town Hall Hotel has well and truly stepped into his groove. Fresh from participating in the 25th anniversary edition of Northcote Obsession in Lancashire’s Ribble Valley when we speak, he’s relaxed, convivial and determined to enjoy this stage of his career. “It was such an honour to be invited for this special year,” he says of his second time participating in the landmark British culinary festival. “We decided to take it easy this time, to enjoy it; I just wanted to go there with the team and have fun.”
It wasn’t always this simple. Cagali’s path to success was slightly unconventional. Originally an economics undergraduate, he quit his university studies in São Paulo at the age of 21, with no plan other than to travel to London and learn English. A part-time job as a commis chef
and sometime pot-washer in a brasserie close to his college in Fulham provided the lightbulb moment that sparked his career change. “There was a moment where it clicked,” he recalls. “I remember calling my mum and saying: ‘I’ve found what I want to do in life – I’m going to be a chef,’” he laughs. “She said: ‘Are you sure?!’”
The irony is that he comes from hospitality stock. Growing up, his mother ran a ‘per-kilo’ lunch restaurant in São Paulo providing buffetstyle lunches to busy inner-city workers, and his father owned a soft drinks business. But despite this early exposure to the workings of the F&B industry, his parents refrained from imposing their choices on him and he didn’t once consider following in their footsteps. “They treated it as a business, as a career, but not as a passion,” he says. “I never thought that this was something that was going to be part of my life too.” His one regret, he says, is missing out on the opportunity to get more hands-on experience in his youth. “If I had known before, especially when I was growing up, I could have
learnt more at an early stage. But I only realised it later, and I felt I had a lot to catch up on.”
Once he had caught the bug though, there was no stopping him. Clocking his obvious potential, his manager at the Fulham brasserie encouraged him to sign up to culinary school, which he dutifully did, attending Westminster College to fine-tune his catering and hospitality skills. Positions in some of Europe’s most prestigious restaurants followed, with a stint in Stefano Baiocco’s A Villa Feltrinelli allowing him to explore his Italian background before he moved on to work in Quique Dacosta’s eponymous restaurant in Denia, Spain. In the UK, he made a reputation for himself at both Heston Blumenthal’s The Fat Duck and Simon Rogan’s Aulis, before the opportunity arose to go it alone with the launch of Da Terra in 2019.
It is this globetrotting experience, along with his Brazilian-Italian heritage, that shaped the experimental approach to his first solo venture. Da Terra’s playfully curated tasting menus blend Brazilian and Italian flavours and techniques with more international gastronomic influences, resulting in visually arresting and original flavour combinations, all accompanied by a feelgood soundtrack of 1970s and 80s hits. “I just want to express my identity a little bit,” he explains of his approach. Highlights include dainty mouthfuls of cassava terrine decorated with carabinero prawn and fermented datterini tomatoes – served as a snack in the restaurant’s newly-renovated bar area, while the main event is likely to include elegant morsels of quail
“I was wearing pyjamas when I won my second Michelin star! It was a surreal moment, but it’s something I will never forget.”
tortellini in brodo with Australian black truffle, as well as a ravishing moqueca, a traditional fish stew from northeast Brazil featuring chalk stream trout, manteiguinha beans and farofa.
Cagali’s punchy twist on the baba – soaked in the Brazilian sugarcane spirit cachaça, rather than the traditional rum, and served with a side of caviar – also quickly established itself as one of the menu’s classics.
Marrying Brazilian and Italian influences, he says sanguinely, comes naturally. “Both cuisines have such a warmth to them; there is a passion there, and that brings a lot of comfort,” he stresses. “And I think providing comfort through our food is key.”
Cagali’s cuisine might mark a departure from the lunch fare of grilled meats and salads that his mother specialised in, but his upbringing remains an important professional reference.
“I think my mum is very proud of what I’ve achieved,” he says. “She was more like an entrepreneur than a chef: she ran the restaurant and was very hands-on in the business too. That’s like me nowadays; I’ve been through the cheffing part, and now I’m also more involved in the business side. I’m not in the kitchen chopping onions every day like I used to be.
It feels like history repeating itself in a way.”
It took precisely eight months for Cagali to win his first Michelin star. “It was such an incredible feeling,” he grins. “It’s a scar for life – in a good way!” Business-wise, the accolade provided a welcome boost by raising his profile.
“I was an unknown chef in the industry,” he
says, recalling the pressure faced in opening and financing the restaurant in a space that had seen multiple high-level chefs come and go, including Nuno Mendes and Lee Westcott. When Da Terra’s second star came in 2021, the UK was amid a Covid-19 lockdown and the ceremony took place over Zoom. “I was wearing pyjamas when I won my second Michelin star!” he laughs. “It was a surreal moment, but it’s something I will never forget. Nobody can take that away from you.” Would he like to add a third to his repertoire? “We’re not aiming for that; we just do what we do,” he insists. “The pressure is more about maintaining our guests’ experience on a daily basis – I think that’s the pressure that we feel. But of course, winning the stars does put you in a different league.”
For now, Cagali is experimenting with a more easygoing kind of culinary offering. In 2022, he opened Elis, a neighbourhood-style restaurant also set within Town Hall Hotel, named after Brazil’s prolific Bossa Nova singer, Elis Regina. The moniker is a tribute to Cagali’s mother, who ran a jazz bar called Elis’ Piano Bar in São Paulo back in the 1980s before opening her restaurant business. Here, the chef leans once again on South American and European culinary codes, but the food is less conceptual, with a menu that revolves around hearty, satiating dishes such as Brazilian salt cod croquettes and mortadella served with burrata and salsa verde. “It provides the opportunity to cook the kind of food that people want to eat more often,” he elaborates. “Da Terra is fundamentally based on experience
“Inspiration for me is found in living. It’s about travelling and experiencing life.”
and the food is delicious, but because of the tasting menu, it’s not somewhere you would go back to every week. Whereas at Elis, we have a menu that changes on a daily basis.”
The pivot was driven in part by a conscious desire to use ingredients more sustainably. When it comes to Da Terra, Cagali prides himself on prioritising quality, preferring to work with the very best produce he can glean: “I don’t restrict myself with where I get things, to be very honest,” he admits. Elis regularly works creatively with the offcuts from Da Terra’s kitchen, resulting in a symbiotic relationship that reduces waste across the board. Lobster, for example, makes a regular appearance on Da Terra’s menus, but the tail is usually the star of the show, leaving the claws free to be incorporated into a generous lobster ravioli dish for diners over at Elis.
So what does the future hold? “I’d love to explore casual dining more – either with a bigger or a busier site,” he says. “The only
downside at the moment is that the restaurant location is quite concealed, so it’s a hidden gem.” The idea of opening a venue in Brazil one day also appeals: “There are opportunities down the line, for sure,” he says. Naturally, he gravitates to São Paulo. “It’s such an interesting city – the vibe is incredible and there’s so much going on. The food scene is probably one of the best in the world.”
Until then, his focus remains fixed on continuing the success of both Da Terra and Elis, making sure the kitchen and restaurant teams are happy, and enjoying his life in London, which he now considers home. He has uncovered a natural rhythm in this regard, claiming: “It’s about finding the right balance between life and business.” Though, of course, he still loves to travel – after all, it’s how he uncovers some of his best ideas. “Inspiration for me is in living,” he muses. “It’s not about looking in cookbooks; it’s about travelling and experiencing life. It’s a process of maturing.”
Dishes on the menu at Da Terra include moqueca, a traditional fish stew from northeast Brazil featuring chalk stream trout, manteiguinha beans and farofa
With over 22 years of experience in the hospitality industry, Wim Beljaars has worked across multiple roles spanning operations and procurement. His journey with Marriott International began in 2011 as Director of Operations at Tudor Park, A Marriott Hotel & Country Club. He then became Hotel Manager at Marriott Bexleyheath Hotel in 2017, before being promoted to Senior Manager, OS&E Procurement Services, in 2018, a role he held for four years. In 2022, he took up the position of Director of OS&E Project Services and Specifications, overseeing the EMEA region.
Procuring For Prosperity
The diverse range of procurement requirements for Marriott International projects means that no two days are the same, proving that pliancy is key to success.
Take any new opening and there are untold operating supplies and equipment required to kit out the multitude of spaces within a hotel. From cutlery, crockery and cookers for restaurants, to glassware, shakers and stirrers for bars – not to mention buffet and banqueting supplies, and occasionally, specialist tabletop décor – securing the best, most cost-efficient and aesthetically apt items for each venture is no easy task. That’s especially true at Marriott International, the world’s largest hotel group with over 30 brands in 10,000 locations around the world, where the vast portfolio encompasses a wide range of properties spanning selectservice and long-stay to premium and luxury.
FLEXIBILITY IS KEY
For Wim Beljaars, all this means that dull days in procurement simply don’t exist. “There is always something different going on,” he says over Zoom from sunny South Africa, where he’s making an annual trip to visit a selection of properties. “It teaches you to be flexible, and in this job, that’s invaluable.”
In truth, pliancy is a skill Beljaars has been honing for over two decades, during a hospitality career that spans operations, banqueting and F&B, eventually leading to his current role as Director of OS&E Project Services and Specification, EMEA at Marriott International. “We focus on
specifications,” he explains, of his team that specialises in new openings across the group’s varied portfolio. “So, our goal is to source items that enhance and emphasise a concept.”
That in itself is a multifaceted challenge, not least because some projects are developed inhouse and arrive on his desk with a degree of manoeuvrability, while others are pre-defined by third parties, arriving as fully formed concepts.
Beljaars cites the soon-to-launch W Florence and adjoining Akira Back restaurant as an example.
“We have an understanding with our culinary partners,” he explains. “As existing operators, they already know what they need in terms of OS&E, but they don’t necessarily have it, which is where we come in – to negotiate prices and such. Our job is to bring in efficiencies for the owner, so we evaluate from various different angles before finalising the list of what to purchase. The challenge is a combination of bringing together the concept and needs of the chef, and finding the most cost-effective solution for the owner.”
Well versed in interpreting an array of different briefs – Beljaars’ team looks after over 30 brands under the Marriott umbrella – he admits that practicality is a vital element of his day-today role. “Sometimes first concept briefs can be quite generic,” he says. “So, getting started comes down to employing common sense.”
Even so, there are always multiple variables at
Words: Abby Lowe • Photography: Courtesy of Marriott International
play. “Take the all-day dining offerings that you often find in Middle Eastern properties,” he notes. “These are often tricky because the food islands represent every corner of the world –you need space for pizza and pasta from Italy, bangers and mash from the UK and so on, and that can make sourcing for every requirement quite a challenge.”
MEANINGFUL PARTNERSHIPS
To keep on top of that demand, Beljaars and his team are frequent visitors to trade fairs across the globe. “We invest in visits to Ambiente in Frankfurt and Host in Milan,” he says. “And it’s essential to go further afield than our own continent because there are a lot of up-andcoming suppliers from different regions, and this is where you find new people doing interesting things.” He also uses the opportunity to converse with other buyers. “It’s always good to connect and share knowledge with each other,” he says. “Even if that’s in relation to suppliers – from my perspective, if a company is also working with a Hilton or a Kempinski then that’s good for us because it makes them more financially stable.”
Embedded partnerships are also crucial. “I don’t want to sound too emotional, but we cultivate meaningful partnerships,” he laughs. “At Marriott, we’re proud of the solidity of our longstanding relationships.” Confidence in an
established framework is especially useful when there’s so much variation within every project. From the style of the cuisine to the serving plates and the restaurant design, every facet can impact the outcome, so for Beljaars, gathering as much information as possible is key. “At The Ritz-Carlton Baku, for instance, we were fortunate enough to see the artworks chosen by the designer for Tribeca, the hotel’s Americanstyle brasserie,” he explains. “So, then we were able to source certain items – either at the buffet or on tabletops – that connect with the story.”
THE GROWTH OF LOCALISATION
In some cases, that means working with local artisans to highlight interesting elements of the story behind the concept. At El Patio del Gaucho, an Argentinian restaurant at Sheraton Milan San Siro, for example, guests can choose their own steak knives. “We sourced some amazing Italian options and then partnered with artists on the lettering,” he says. “There’s a lot coming into play – lots of different stakeholders are involved in the final result.”
There are other unintended benefits to working with locals, particularly following the pandemic, when global shipping and customs clearances have become more challenging. “It has forced us to explore locally, working with artisans in proximity to the property,” he confirms. “Our
focus has shifted towards Europe, whereas in the past, around 60% of what we sourced came from further afield.”
Beljaars and his team are currently working on the refreshment centres for guestrooms at the new St Regis in London. “For this project, we’re looking at local glassware and china vendors,” he says. “And that also allows us to tap into something authentic that has a nice backstory, which is what luxury is all about.”
Ultimately though, the success of any project involves collaboration at every level. Often, Beljaars and his team get input from the General Manager and F&B Director before making any final decisions. “We set up tabletop presentations and mock up uniforms” he says. “And then it all comes together.”
On average, Beljaars and his team work on between five and seven projects at a time, each of varying duration. Moxy and Courtyard concepts typically come to fruition within three months, while specification on luxury properties takes longer, sometimes up to a year. With all this experience across multiple styles and size of project, he has one very important piece of advice for prospective vendors: “Follow up,” he affirms. “Just because you have a contract with Marriott, it doesn’t necessarily mean that others are going to buy your stuff. So, get out there and prove why yours is the best.”
Create Unforgettable Dining Experiences with Ariane Fine Porcelain
Palm Bar
Palm
FLORIDA
House
Words: Hannah Currie
Photography: Courtesy of Palm House
Palm Beach’s inimitable flair for embracing the colour pink serves as inspiration for Palm House, the first US property from London-based Iconic Luxury Hotels.
Designed by Muza Lab, interiors draw from Addison Mizner’s Spanish Colonial Revival architecture – an aesthetic that redefined South Florida in the 1920s. “The Palm Bar reflects the coastal elegance and timeless glamour of Palm Beach’s iconic identity,” explains Muza Lab co-founder Inge Moore. “Pink became the yin of the design, while green serves as the yang, creating a sense of harmony and balance.”
and tell a cohesive story, bringing the design narrative to life,” says Muza Lab co-founder Nathan Hutchins. “The bar is crafted from Cristallo Juliet pink stone, for example – a material that expresses flashes of passion and shadows of summer.”
Elsewhere, bespoke green-and-white Gio Ponti-inspired tiles, sawn oak finishes and pastel tones capture the coastal essence of Palm Beach, along with palm trees that reinforce the blend of natural and crafted elegance.
IN A BITE
Owner: L+R Hotels
Operator: Iconic Luxury Hotels
Architecture: Cooper Carry
Interior Design: Muza Lab www.palmhouse.com
The “wonderland-esque” space is decked out in handcrafted details, such as captivating seashell installations by artist Christa Wilm, and Murano-glass chandeliers each comprising 216 palm leaf-shaped pieces. A pink marble bar anchors the room, while the floor showcases a custom interpretation of Mizner-inspired patterns in limestone and marble.
“As with all of our projects, we curated a selection of materials that evoke tactile luxury
The glamorous locale is reflected in the cuisine and cocktails too, with gourmet snacks and tropical Floridian classics featured on the menu. “The bar’s mirrored arches and pinktinted elements heighten the drama of handcrafted cocktails, while pink accents draw the eye into the dining room,” Hutchins concludes. “The design complements the F&B concept by weaving elegance and theatrics into every element, with the materiality and vibrant colour palette setting the stage for a sophisticated yet playful culinary experience.”
In the heart of a city in which 2,000 years of Qin Dynasty heritage meets modern advances in science and technology, the newly unveiled Four Seasons Hotel at Hangzhou Centre has introduced Chinese restaurant, Song.
Designed by AB Concept, the venue blends traditional Chinese elements with contemporary sensibilities, an approach that complements Chef Neal Zeng’s Ningbo cuisine, celebrated for its delicate balance and emphasis on freshness.
“Hangzhou is known for its history, natural beauty and timeless charm, so we wanted the design to bridge these traditional elements with a modern, refined aesthetic,” explains Ed Ng, co-founder of AB Concept. “Before sketching any plans, we immersed ourselves in the city –wandering its historic streets, observing artisan crafts and engaging with the textures, colours, and materials that define its identity.”
Inside, guests are greeted by glowing lanterns and a green embroidered screen that symbolises the Chinese knot, hinting at the hues of a traditional tea banquet. The main dining area,
accessed through a marble archway, features verdant natural stone adorned with delicate carvings of osmanthus – the sweet-scented plant that serves as the city’s official flower. Elsewhere, water-veil silk door frames nod to Hangzhou’s association with the silk trade, while a series of private dining rooms are inspired by the Four Arts of Chinese culture.
The qi (chess) room, for example, boasts a highgloss ceiling resembling a chessboard; the shu (calligraphy) room, with its layered ceiling, evokes ancient scrolls; and the hua (painting) room is an artistic space characterised by bold carvings and ink-like mirrored ceilings.
“From the tranquil beauty of its gardens to the intricate techniques of silk-making and tea culture, we sought to represent these inspirations through an artistic and contemporary lens,” concludes Ng. “More than a tribute to Hangzhou’s storied past, the design aims to foster an emotional connection, offering a moment of reflection, discovery and joy during the dining experience.”
The creation of a standalone work of art that also blends effortlessly with the existing aesthetics of The Dolder Grand was paramount for Arnd Küchel when redesigning the 125-year-old Zurich hotel’s signature drinking den, Canvas Bar. It’s a feat he achieved by drawing influence from the natural world – particularly the mesmerising, sculpted forms of cliffs on an island in the Aegean Sea –and incorporating organic shapes and fluid lines throughout. “This nature-inspired approach is reflected in the design’s seamless continuity,” explains Mederic Küchel from Küchel Architects. “And it results in a space that enriches the existing ambience of the hotel while offering a fresh, inspiring dimension.”
enhanced sense of privacy, inviting guests to explore further,” Mederic adds. “They set the tone for the entire experience, melding intrigue with intimacy.” Organically-shaped wood is also assembled in a complex wall cladding mosaic, creating gently curved silhouettes that nestle together in a wave-like pattern beneath carefully directed lighting.
IN A BITE
Owner / Operator: Dolder Hotel AG
Architecture and Interior Design: Küchel Architects
Head Bartender: Matthieu Doucet
Bar Manager: Michael Fichtner
www.thedoldergrand.com
The project utilises a combination of traditional and innovative materials, most strikingly in the reimagining of Canvas Bar’s entrance, which is characterised by abstract wooden slats that subtly obstruct the view into the area beyond. “These dynamic forms not only spark curiosity but also create an
But it’s the bar itself that serves as the focal point of the reimagined space. Inspired by the works of revered Romanian sculptor and painter, Constantin Brâncuși, the counter is crafted in warm bronze, gently illuminated by mushroom-shaped lamps designed by Arnd Küchel. “The warm lighting, combined with the bronze tones of the metal, creates a calming yet inviting mood, while the dark wood and reflective black ceiling add a feeling of mystery,” Mederic concludes. “These elements work together to establish a sense of depth and sophistication, ultimately creating a scene where guests feel immersed in a world of excitement and anticipation.”
wo worlds collide at Studio Frantzén, the latest addition to Atlantis The Palm, where the raw beauty of Nordic landscapes meets the vibrant energy of Dubai. Marking Chef Björn Frantzén’s debut in the Middle East, the venture features a main dining room, stylish bar, candy room and exclusive private dining areas, all setting the stage for an experience rooted in Nordic-Asian cuisine.
“Every space has been thoughtfully designed to engage the senses and tell a story,” explains Paul Bishop, founder of Bishop Design. “Our goal was to fully immerse guests in the narrative, where every detail works together to enhance the culinary vision.”
On arrival, a larger-than-life bear sculpture welcomes guests, a playful nod to Chef Frantzén – Björn translates to ‘bear’ in English. Inside, interiors draw heavily from Nordic heritage, incorporating elements like timber screens and copper accents, the latter reminiscent of the region’s mining legacy. Terrazzo-tiled flooring that seamlessly transitions into carpet evokes
the look of moss in a Scandinavian woodland, while whimsical accessories are reimagined in bold, contemporary interpretations, adding dynamic character to the space. The pièce de résistance however is the chandelier, which descends from above the main dining area and pays homage to the dark winters in Scandinavia, where candlelight plays a vital role in daily life. “If I had to choose a standout feature, it would be the ceiling,” says Bishop. “The weft suspended above the chandelier is particularly poetic and mirrors the moment in a forest where the canopy breaks, letting streams of light dance through.”
The materials, textures and ambience of Studio Frantzén further align with Chef Frantzén’s culinary philosophy. “There’s an authenticity in the food – raw ingredients elevated through technique – and that’s exactly how we approached the design,” Bishop concludes. “It’s about pairing the familiar with the unexpected and ensuring that every step taken within the space feels like part of a journey.”
When Camilla van den Tempel designed the exclusive new restaurant at luxe boutique hotel, Park Lane Copenhagen, the operator and concept was still unconfirmed. But, undaunted by the challenge presented by the unknown, she set about creating an elegant space that could be moulded to embrace multiple objectives and moods. That vision has now found its full form as Yves at Park Lane, a much-anticipated eatery helmed by French chef Yves Le Lay, who blends the innate culinary flair of his homeland with Denmark’s abundance of extraordinary produce in the creation of a menu that’s perfectly suited to its setting.
adaptable yet possess its own identity,” van den Tempel adds. “So these elements, along with a thoughtful choice of materials, elevate the design and make it truly unique.”
IN A BITE
Owner: Park Lane Copenhagen
Operator: Yves at Park Lane
Architecture and Interior Design: &Tempel
Culinary Director: Yves Le Lay
Head Chef: Nikolaj Vejlemand
Head Bartender: Jake Simonelli
Head Sommelier: Maurice Duarte
www.yvesatparklane.dk
Even so, van den Tempel drew inspiration from around the world when bringing the restaurant to life. “My designs often showcase international panache,” she explains. “I love blending grandeur with intimacy in order to make a place feel inviting.” At Yves at Park Lane, that feat has been achieved with a subdued colour palette, mohair upholstery and silk-covered walls. “We needed the space to be
From plush lounge chairs to stone-topped tables, all of the furniture for the restaurant was custom-designed by van den Tempel and her team at &Tempel, but it’s perhaps the burnished brass wine bar that’s most impressive. “Centrally located, it serves as both a design statement and a functional element,” she explains. “It’s undoubtedly the standout feature.” Elsewhere, and flashes of green flooring, inspired by nearby Øregårdsparken, add a splash of vibrancy, while natural materials provide a meaningful connection to the surroundings. “The design embodies a sense of timelessness while remaining reflective of the narrative throughout the hotel,” she concludes. Combining striking aesthetics with functionality, guests are seamlessly taken on a journey from breakfast right through to the final satisfying sip before bed.
Corinthia
BRUSSELS
Heritage charm and bold culinary vision collide at two new eateries at the heart of a renovated city landmark.
Brussels has long been a city of quiet culinary excellence, a place where innovation hums beneath the surface of its historic avenues. With the long-awaited opening of Corinthia Brussels, a landmark that has been meticulously restored to its Belle Époque grandeur, the city gains not only a new luxury hotel, but two dining concepts that promise to redefine its gastronomic landscape.
“The reopening of Corinthia Brussels marks an exciting chapter for both our brand and the city,” confirms Simon Casson, CEO of Corinthia Hotels. “This project isn’t just about restoring a hotel, it’s about redefining what luxury hospitality can be. By collaborating with some of Belgium’s most forward-thinking craftspeople and gastronomic minds, we’re challenging convention and creating something truly special.”
At the heart of this gastronomic transformation are two of Belgium’s most revered chefs: David Martin and Christophe Hardiquest. Each
bringing their own distinctive philosophy to the table, they have created a culinary offering that seamlessly blends tradition and modernity within the storied walls of the former Grand Hotel Astoria.
Stepping into Palais Royal, guests are enveloped by a refined and elegant ambience, where every detail has been meticulously considered in the creation of an inviting and sophisticated dining experience. The interiors, conceived by GA Group and led by designer Carol Lizin, feature subtle nods to the building’s rich heritage, blending classic architectural elements with contemporary luxury to complement the restaurant’s culinary vision.
With only 36 covers and two intimate private dining rooms, the restaurant mirrors the precision and restraint that define Martin’s culinary ethos. Known for his two-Michelinstarred restaurant, La Paix in Anderlecht, the chef is renowned for championing a style that is at once minimal and deeply layered. La Paix,
originally a humble brasserie, evolved under Martin’s leadership into a gastronomic institution, recognised for its bold reinterpretation of classic French and Belgian flavours with Japanese precision. The restaurant has not only cemented Martin’s reputation but also contributed to the broader evolution of Belgium’s contemporary dining scene, attracting discerning diners and influencing culinary trends beyond its borders.
“This is like my test kitchen,” says Martin, referring to his approach at Palais Royal. “We work as a team to build the taste and image of the restaurant together.” Unlike La Paix, Palais Royal allows the freedom to experiment with spices and ingredients rarely seen in his previous work. A notable example of his approach is a red mullet dish, where the delicate fish is paired with spiced merguez and earthy mushrooms, showcasing Martin’s ability to layer flavours with varying spice levels and contrasting textures. Elsewhere on the menu, indulgent offerings include dishes like mussels with meat jus and veal, highlighting land and sea inspirations. Locally sourced Gillardeau oysters with green pepper and thyme, or a perfectly cooked lobster
tail atop spaghetti and lobster-head sauce drizzled with tarragon oil, create memorable moments.
Across the hotel, Le Petit Bon Bon takes a different approach, emerging as a love letter to Belgium’s culinary heritage through the lens of one of its most celebrated chefs. Christophe Hardiquest, who earned two Michelin stars for Bon Bon before its closure in 2022, brings his signature blend of nostalgia and innovation to this intimate yet lively brasserie. “This is my return to the small bistro atmosphere I had 25 years ago, but in a five-star setting,” Hardiquest explains. The restaurant, designed by WeWantMore, echoes this sentiment with warm wood panelling, banquette seating and mirrors evoking the classic Belgian brasserie. The menu is rooted in tradition yet elevated by Hardiquest’s meticulous techniques. Dishes such as rillettes de sardines, inspired by a trip to Brittany, and the trio of vol-au-vent interpretations, showcase a refined playfulness. Shrimp croquettes and steak au poivre add familiar yet elevated comfort. Notably, Hardiquest’s focus on using seasonal and locally sourced ingredients results in vibrant dishes like a seasonal vegetable flan with hazelnut and aged
Dishes at Le Petit Bon Bon include a reinterpretation of a vol-au-vant (above), while Palais Royal serves lobster paired with tarragon and a fresh jus à cru (opposite)
Gouda, and cod à l’Ostendaise, a nod to Belgian coastal flavours.
Both chefs entered this project with clear intentions: to maintain their independence while embracing the unique opportunities that a hotel environment presents. “We are not just chefs working for a hotel,” Martin insists. “We are running independent restaurants within a palace.” This distinction is crucial, allowing them to bring their established identities into a space that traditionally operates with a more corporate structure. Hardiquest echoes this philosophy: “We started with nothing, both of us. We know the value of one euro. The way we run our kitchens reflects that.” His team includes Venezuelan chef Andrea Mesa Citro, whose South American influences bring additional depth to the brasserie.
The commitment to provenance and innovation is evident throughout Corinthia Brussels’ dining concepts. Martin and Hardiquest both emphasise deep respect for local ingredients, ensuring that the essence
of Belgium is woven into every dish. Martin’s approach is defined by a precise balance of flavours and textures, exemplified in his crisp canelé, where subtle seasoning enhances the dish’s complexity. His thoughtful interplay of ingredients, such as endive with vibrant greens and delicate floral notes, showcases a refined and nuanced culinary style. Similarly, Hardiquest’s shrimp-stuffed tomato, and iced meringue with rum, balance tradition with a contemporary touch, creating dishes that are as comforting as they are surprising.
For both chefs, the hotel represents more than just another venture, it’s a sign that Brussels is stepping confidently onto the global culinary stage. “The spark is here,” says Hardiquest. “The city is finally becoming the gastronomic hub it was meant to be. We sit between Paris and London, but we are less expensive and more approachable. There is so much happening now.” Martin, who has called Brussels home since 1994, recalls a time when every restaurant in the city was full. “Now, we are starting to feel
that again,” he says. “This is the right moment for the hospitality industry.”
Adding to the excitement at Corinthia Brussels is the upcoming opening of Under The Stairs, a bar concept helmed by celebrated mixologist Hannah Van Ongevalle. Known for her work at The Pharmacy in Knokke, Van Ongevalle’s first solo venture promises inventive and delicious cocktails and mocktails served in an intimate and cosy setting.
As Corinthia Brussels settles into its role as one of the city’s premiere hospitality destinations, its restaurants are already proving to be more than just standard hotel dining options. They are standalone establishments, each telling their own story, and in the process, each drawing in-the-know diners from well beyond the walls of the hotel. “We are not here to be tested,” Martin says with a laugh. “We are here to be enjoyed.” And with that, Brussels welcomes not just another grand hotel, but a new era of culinary excellence for both locals and visitors to enjoy.
IN A BITE
Operator: Corinthia Hotels
Interior Design: GA Group, We Want More
Menu Design: Boldatwork
Executive Chefs: David Martin (Palais Royal), Christophe Hardiquest (Le Petit Bon Bon)
Head Bartender: Gianmarco Petrucco (Le Petit Bon Bon)
Head Sommelier: Marine Winne (Palais Royal), Martin Maras (Le Petit Bon Bon) www.corinthia.com
St Regis Gardens
St
Regis The Palm
DUBAI
Nakheel teams up with St Regis to debut a daring new dining destination on The Palm Jumeirah, with Michelinstarred chefs and homegrown operators.
Words: Eleanor Howard
Photography: Courtesy of Marriott International (unless otherwise stated)
In recent years, Dubai has emerged as one of the world’s most popular gastronomic destinations, and with the city’s eclectic F&B scene showing no signs of slowing, hotels are having to work even harder to create a strong culinary draw for both guests and locals.
St Regis first made a splash on The Palm in 2021 with a robust line-up of restaurants and bars, ranging from the casual Dip Pool bar and all-day dining spot Cordelia, to the St Regis Bar, an evolution of the New York flagship’s King Cole Bar, where champagne is sabred as an evening ritual. The subsequent arrival of Turkish restaurant Rüya rounds out the programme. Here, Head Chef Gökhan Cokelez’s contemporary interpretation of Anatolian cuisine, such as the signature Adana kebab to pistachio-encrusted grilled sea bass accompanied by traditional Zeytinyağli Pirasa, is served against a backdrop of boldly decorated interiors envisioned by Conran & Partners, with brass detailing and imposing chandeliers.
But St Regis isn’t stopping there. Now, the hotel has partnered with Dubai developer Nakheel to elevate its F&B offering further, with a new dining destination on the rooftop. Billed as the first-of-its-kind, St Regis Gardens comprises six independently-operated restaurants, thoughtfully set between weaving pathways lined with bonsai trees and foliage on an open-air terrace.
“Initial conversations with Nakheel focused on a desire to create something never done before on The Palm,” explains Ahmad Qasim, Director of F&B at St Regis Dubai, The Palm. “You can find a nice hotel restaurant anywhere in Dubai. What sets The Gardens apart is that we have brought six unique destination restaurants – each offering a different vibe and cuisine – in one place. People will make the trip because they’re getting an experience. Nakheel wanted St Regis to be involved because it’s a luxury brand already well established on The Palm and well-known for its F&B experiences.”
While the hotel’s reputation undoubtedly attracts diners to the development, the partnership has proven to be mutually beneficial, as the extensive F&B offering right on the hotel’s doorstep has translated directly into room bookings. “We know more and more travellers are choosing a resort or hotel based on its culinary offering,” states Qasim. “For example, we have seen a lot of large groups choosing to stay at the hotel for several nights because of the drinking and dining options on offer between the hotel and The Gardens.”
While access to The Gardens is an attractive part of the hotel experience for St Regis guests, it is fundamentally its own destination. Setting the tone for the standard of venues at The Gardens, the first outlet to open was Trèsind Studio by Passion F&B. Previously located at Voco on Sheikh Zayed Road, the two-Michelinstarred Indian restaurant has found a new home on The Palm. Continuing to challenge common perceptions of his native cuisine, Chef Himanshu Saini’s 17-course tasting menu is a
celebration of flavours from the four compass points of India. Highlights range from lamb galouti kebab cannolis decorated with edible flowers, to en papillote fish-fingers topped with a carrot kanji salsa and raw mango chutney. In contrast to Chef Saini’s creative cuisine, the interiors are understated, with an open kitchen surrounded by just six circular dining tables topped with crisp white linen and dainty centrepieces, allowing the food do the talking. In a bid to offer a holistic farm-to-table experience, the new venue features an outdoor lounge with an urban garden that cultivates fresh herbs, edible flowers, seasonal fruits and vegetables, courtesy of local organic producers, My Farm Dubai.
Further along the concourse, Dubai-based Rikas Group has partnered with chef Hadrien Villedieu to open modern French restaurant Chez Wam, offering a relaxed alternative to fine dining. Named after the French slang phrase meaning ‘at mine’, the eatery cultivates a casual atmosphere akin to dining at a friend’s house
The 17-course tasting menu at Trèsind Studio is a celebration of flavours from the four compass points of India
From pickled Hokkaido scallops to crispy duck with kimchi watermelon, Chef Hadrien Villedieu’s French-rooted cuisine at Chez Wam incorporates Asian influences
Across St Regis Gardens’ six venues, a wide variety of OS&E has been supplied by the likes of Renarte, Porcel and Costa Nova
with an open kitchen surrounded by dark wood panelling, tan leather banquettes and custom artworks by French-Tunisian El Seed, as well as greenery dotted throughout. Having worked in kitchens around the world with gastronomic greats such as Alain Passard, Joël Robuchon and Jean-Pierre Vigato, Villedieu incorporates flavours and techniques from his travels into his signature French-rooted cuisine. Asian influences are evident in dishes such as fois gras bao, seabass ponzu and robata lobster bathed in a yuzu-ginger bisque beurre blanc, while Chez Warma is the chef’s take on the classic Middle Eastern flatbread with confit duck, onion pickles and satay mayonnaise.
Another notable addition from Rikas Group is Aretha, a live jazz bar, lounge and restaurant bringing the essence of Aretha Franklin and the golden era of music to The Palm through soulful melodies and creative cuisine. “Surprisingly, there aren’t many venues in Dubai that cater to those who appreciate good food, good drinks and great music,” notes co-founder Rizwan Kassim, identifying a gap in the market. In response, Rikas has created a dramatic dining room-cum-theatre complete with sumptuous ruby soft furnishings, gold accents and a white
“With Aretha, we aim to create a home; a place where music and food lovers can swoon over live jazz, soul and funk, with craft cocktails and quality cuisine that is as revered as the music.”
As such, Rikas Corporate Chef Gilles Bosquet has curated a lavish line-up of dishes, ranging from Dover sole meuniere and wagyu beef rossini to his signature poached egg caviar served with crispy potato and a parmesan emulsion. “Creating a menu that complements the surroundings and the live music showcase, while presenting a culinary offering that matches the elegance Rikas Group is synonymous with has been a fun project,” says Bosquet, reflecting on the challenges in bringing Aretha to life from a culinary perspective. “Our menu showcases our interpretation of favourite dishes from around the world, ranging from delightful individual servings to shareable plates.” There’s a beverage programme to match, with an array of cocktails paying homage to musical icons, such as the Aretha, a Jack Daniel’s single barrel
bourbon infused with cigar, homemade vanilla syrup, vanilla seeds and angostura bitters.
Meanwhile, homegrown operator Sunset Hospitality Group has partnered with San Carlo to bring the famed Knightsbridge Italian Signor Sassi to The Palm. Envisioned by London and LA-based boutique design firm Fettle, the interiors combine Art-Deco-inspired mirrors and vaulted ceilings with quintissential Italian elements synonymous with palatial villas in Lake Como – think emerald marble floors and Venetian-inspired chandeliers. The main dining area, anchored by a real olive tree transported from Puglia, flows out onto the Il Giardino di Sassi terrace, where a grand fountain cultivates a serene atmosphere. On the menu, Executive Chef Luca Rossi has curated an array of delicate antipasti and traditional pasta plates, as well as both meat and seafood dishes. London regulars will also be pleased to see Sassi signatures including the spaghetti lobster and braised beef short ribs have reached the Emirate.
New from Sunset for 2025 is Hanu, a
At Hanu, Kyung Soo Moon puts a twist on classic Korean dishes such as Korean beef tartare and kimchi jeon
contemporary Korean restaurant helmed by Chef Kyung Soo Moon of Sushisamba fame. The eatery offers Korean classics with a twist, from kimchi jeon and Chiliean seabass soy dwen-jang to oversized kimbab rolls. Meanwhile, interiors incorporate dark walnut, intricate Korean artwork and antique furniture to cultivate a sophisticated and authentic atmosphere that extends to the 44-cover terrace. “Hanu embodies our dedication to creating innovative concepts that resonate with the global market,” concludes Antonio Gonzalez, CEO of Sunset Hospitality Group. “Our homegrown brands have consistently achieved success both in Dubai and internationally, and Hanu is poised to continue that tradition.”
In addition to partnering with wellestablished Dubai operators, Nakheel looked further afield to complete The Gardens’ stellar line-up, enlisting globally renowned tastemaker Dani García to introduce his Marbella-born steakhouse Leña to the Emirate for the first time. Here, the Michelin-starred chef pays homage to
the art of grilling by reimagining classic Spanish fire-flame recipes, from Andalusian croquettes to charcoal-grilled scarlet carabinero served with a dried tomato beurre blanc.
Tasked with bringing authentic Spanish spirit to the sultry steakhouse, Barcelona-based Astet Studio employed primitive elements used in García’s menu – wood, stone and fire – to create flame-inspired interiors. Everything from the walls to furniture bears an intense jet-black hue, while seductive lighting and a sculptural ceiling evokes the sense of smoke in Garcia’s firey fare presented on Roda plates, designed by Torres Euracini for Costa Nova.
Rounding out the offer is Smoked Room, an intimate, 14-cover dining room concealed within Leña, where Head Chef Jesús Lobato Suarez presents an 11-course omakase experience that uses smoke and embers to tell a gastronomic story, and to great success; the restaurant received a Michelin star within just six months of opening, solidifying St Regis Gardens’ status as one of Dubai’s acclaimed dining destinations.
IN A BITE
Owner: Nakheel
Operator: Marriott International
Interior Design: Astet Studio ((Leña), Fettle (Signor Sassi)
The landmark Wentworth Hotel was lauded as Australia’s first and most impressive luxury hotel when it opened in the 1960s. Located in the historic hub of Phillip Street, between the harbour and Hyde Park, its reputation is aligned with adventure and travel. Its namesake, statesman William Charles Wentworth, was one of the first explorers to successfully navigate a crossing of the beautiful Blue Mountains in 1813.
After a three-year refurbishment courtesy of Fender Katsalidis, the hotel is a den of new dining experiences ripe for gustatory exploration. Behind its semicircular bronze façade, House Made Hospitality has created a sensory escape, weaving together four venues comprising two restaurants and two bars. The agency’s Associate Director, Karen Morris, reveals that although there’s an overarching aesthetic, each venue is unique with a strong focus on Australian makers and suppliers for a distinctly local charm. “Each space has its own style, identity and atmosphere,” she explains. “A shared use of materials creates cohesion, while individual colour palettes set them apart.”
It begins with the ground-floor brasserie and bar, named Tilda in homage to Australia’s unofficial national anthem, Waltzing Matilda. “We wanted to create a strong visual link between the dining room and bar,” says Morris. “The cuisine is Australian-themed so we brought that to the décor
too, with earthy tones, clay render on the walls and natural materials reflective of the nation’s landscapes.”
At Tilda, which faces the elevated open kitchen, banquettes border the dining area, each upholstered in a textural fabric that evokes the red dust of the Australian desert. The national identity is further emphasised by the Australiamade oak and woven leather chairs, as well as the quality porcelain tableware – designed by Robert Gordon Australia and supplied by Steelite International. “It’s an Australian interpretation of the classic grill restaurant,” Morris continues. “Custom lighting by local designers adds warmth and encourages play – an important part in transforming from a daytime to evening atmosphere.”
For the cuisine, Executive Chef Elliot Pinn was keen to put ocean-sourced flavours centre stage. “We aim to highlight fish on the menu,” he explains, adding that this approach extends to the raw bar too, where tasty titbits include Sydney rock oyster with a Tabasco mignonette; chilled scallop drizzled with lemon myrtle, tamarind and coconut; and coral trout tartare with cucumber and verjus for a splash of acidity.
Meanwhile, Head Chef Nathanael Merchant pays tribute to the building’s history with a blend of seasonal, contemporary flavours and retro classics. “We’re not out to reinvent the wheel,” he explains. “But our menu showcases the best of what Australia’s producers offer each week or month.”
The same ethos flows onto Tilda’s 50-page, Australia-led drinks menu, while over at Bar Tilda, national flavours are ramped up with nostalgic concoctions like the Kangaroo Martini or Golden Wattle Highball, a mix of Archie Rose whisky and soda infused with the national floral emblem flavours.
The intimate and moody 90-cover bar flaunts dramatic stone finishes and burgundy plaster walls, with a centrepiece bar crafted from Calacatta Viola and St Hugo marble. “Bar Tilda is almost like a heightened version of Tilda,” notes Morris. “We played with finishes so the earthiness takes on a richer tone, while table lamps and directional lighting enhance the feeling of intimacy.”
Moving on to Delta Rue, the aesthetic changes to reflect the French-Vietnamese flavours on the menu. “We used a lot of rattan, timber and muted green,” Morris explains. “The palette is inspired by colonial Vietnamese style.”
The menu has been imagined by Head Chef Phot Arnupapdecha, in collaboration with Pinn,
and is redolent of Hanoi in the 1920s, albeit with modern refinement. “The dishes take traditional Vietnamese flavours and gives them a playful nudge,” Arnupapdecha confirms. Pinn adds: “We focus on Vietnamese cuisine with a touch of French, which we bring to life using flourishes like the beautiful trolleys that have been specially made for the tableside bánh mì.”
Each element of the classic Vietnamese baguette is served to guests at the table in bite-sized portions, accompanied by a bowl of pho broth. Other stand-out appetisers include sate prawn noodles; foie gras spring rolls with vermicelli, spices and duck; and sticky eggplant and banana blossom salad. “What sets Vietnamese food apart is its freshness, lightness and crunch,” Arnupapdecha says. “So at Delta Rue, we’ve taken beloved street food classics and lesser-known dishes and elevated them.”
For mains, French classics embark on a Viet-inspired adventure. Think turmeric and lemongrass-infused Hanoi-style John Dory; hoisin glazed lamb shoulder with Vietnamese
mint; and wok-tossed beef with black pepper, broccolini and crispy garlic. The international crossover is even more pronounced in the desserts. Crème caramel is paired with makrut lime; Paris-Brest is accompanied by ginger syrup and salted peanuts; and a mille-feuille is filled with black sesame and coconut cream.
The same culinary theme emerges at the buzzy, all-weather rooftop terrace, Wentworth Bar, which sits beneath a glass and copper canopy. The organically-shaped high tables and stools are finished in green micro cement, while low-slung chairs and black-and-white terrazzo tables are nestled among the greenery for more relaxed dining. The small plates are best enjoyed with drinks such as tequila-based Chamomile High Club, vodka and lychee Tai Chi Mumma, or a tropical coconut rum topped with watermelon sorbet and champagne. “Our design at Wentworth Bar was all about creating organic flow,” concludes Morris. “It’s a luxurious green escape amid the cityscape. Hopefully, it feels like a little oasis up there.”
IN A BITE
Operator: Accor (hotel), House Made Hospitality (F&B)
Architecture and Interior Design: Fender Katsalidis
Executive Chef: Elliott Pinn
Head Chefs: Nathanael Merchant, Phot Arnupapdecha
Tableware: Steelite International www.sofitel.accor.com
Once a draper’s shop, later a butcher’s, and even an 18th-century sanatorium, the building that now houses The Feathers Hotel in the market town of Woodstock has witnessed a rich tapestry of English life. Its structure was transformed into a hotel in the 1960s, then reimagined as The Feathers in the 1980s by discerning hotelier Gordon Campbell Gray, who drew inspiration for its name from his own rather curious collection of preserved birds. Following a multi-million-pound renovation under new ownership in the form of family-run property specialists, Ede Holdings, The Feathers Hotel now finds itself entering a new chapter that manages to retain respect for its quirky past. The transformation, led by design firm AGC BTR, has also seen the addition of The Nest and The Aviary Bar, positioning the hotel as a hyper-local foodie destination that celebrates the unique character of its Cotswolds locale.
Woodstock’s calming charm and the rolling Oxfordshire countryside was the foundation for the studio’s vision. “We wanted to reflect tranquility within the interiors,” explains Design Director, Sophie Wilson. “Creating spaces that feel inviting, warm and connected to their surroundings.” Muted tones that reflect the local stone, rich textures created by historic brickwork, and hues representing the changing seasons all play a role in the hotel’s composition, while earthy greens, warm neutrals and natural finishes both enhance the sense of place and reinforce the serene ambience, tucked away from the outside world.
Any designer will know that historic properties come with surprises, and this project was no exception– whether it was
uncovering original architectural details or simply finding ways to work with the unique dimensions of the historic space, where straight lines are scant and low ceilings or steep stairs commonplace. “One of the most rewarding aspects of this project was seeing how the design evolved in response to the building itself,” says Wilson. For this reason, preserving the Grade II-listed architecture became a central premise. “The Feathers Hotel is a building with immense character – its charming quirks, from the uneven floors to the intimate corridors, are what make it so special. Rather than trying to smooth out those idiosyncrasies, we embraced them, allowing the history of the space to guide our design choices.” So, original beams and fireplaces are carefully restored and paired with contemporary elements that feel like a natural evolution rather than an imposition. Elsewhere, soft, layered lighting enhances the building’s warmth, while bespoke furnishings have been designed to complement each individual space.
“We wanted to create something that reflects the character of Woodstock, yet also supports the incredible artisans and makers within the region,” Wilson continues. Importantly, AGC BTR is part of the first B Corp-certified interior design collective, and so furniture and upholstery has been sourced from local suppliers, including B Corp-certified businesses, to reduce the project’s environmental footprint while supporting the local economy. In a similar vein, art is a focal point throughout the hotel, with key pieces by Morgan Jackson and Katie-Lark Ratcliffe in the restaurant and bar, and a striking gallery wall showcasing works by local artists
in The Study, adding bundles of personality to the space.
Each F&B venue within the hotel has a unique identity, too. The Aviary Bar offers a bright, relaxed environment. Soft beige tones and natural textures juxtapose wooden tables and exposed stone, and the light-filled space is perfect for both morning coffee and early evening aperitifs. Behind the bar, British producers are celebrated, from Hawkstone pilsner – famously linked to Jeremy Clarkson’s farm – to Nyetimber English sparkling wine. Cocktails, too, carry a distinct sense of place, each incorporating a homemade ingredient; Garden Party, for example, blends homemade birch and almond syrup, while The Feathers of Woodstock combines elderberry and Earl Grey cordial with a hibiscus sparkling wine, both made on-site. The Aviary Terrace is the new spot for al fresco dining, where homemade wood-fired pizzas are paired with cocktails in an easy-going setting.
The main event, new brasserie-style
restaurant The Nest, occupies the ground floor. Characterised by a deep red palette and central fireplace, it sets the stage for a more indulgent dining experience. “The deep hues create an intimate and cocooning ambience, perfect for refined dinners,” Wilson explains. “In the colder months, the fireplace becomes a natural focal point, adding to the inviting, cosy feel.”
In the kitchen, Head Chef Luke Rawicki, previously of Michelin-starred Lucknam Park in Wiltshire, champions the best-of-British produce, not simply for the sake of sourcing locally, but out of a genuine belief in the quality of the ingredients. “Britain has some of the best produce in the world,” he explains. “Our cheeses stand up to or even beat the French. Our British Wagyu is coming through strong, and when it comes to lamb, I’ve never been to another country and had better.”
The menu spotlights celebrated regional ingredients, offering dishes that feel both familiar and elevated. Rawicki identifies a guest expectation in the Cotswolds for a “true old-
The Nest is characterised by a deep red palette, setting the stage for an indulgent dining experience
English experience”. Yet, the chef isn’t really interested in recreating traditional pub grub –something that is already found in abundance in the town. “I’m not just going to put fish and chips on the menu for the sake of it,” he says. “But take our pork loin dish – it’s served with a bowl of mashed potatoes, braised cheek and a rich master stock gravy on the side. It’s everything you would expect from a classic pub dish but refined, and with some added oomph.”
A stand-out starter is the dressed white crab with steamed Japanese custard, coriander, pickled cucumber and sesame tuile. While Rawicki’s Merryfield duck breast and leg is served with salsify, Yorkshire rhubarb and port - a main course that pays homage to British ingredients while showcasing the young chef’s flair. Blythburgh pork loin with cheek is also on the menu for meat-eaters, as is a selection of daily steak cuts. Vegetarians are wellcatered for too, with dishes such as roasted artichoke and barley pithivier; Delica pumpkin risotto; and roasted cauliflower with black
garlic, Lincolnshire Poacher cheese and chive. Desserts receive just as much attention, thanks to Rawicki’s sous chef and partner, Shannon Mulholland, and their joint desire to amp-up the pastry section. “That part of the menu stands out,” he says. “I think that in a lot of places, desserts can be an afterthought.”
Instead, a Comice pear tarte tatin with tonka bean ice cream is thoughtfully sliced up for two, while bitter chocolate ganache is paired with banana, peanut and lime, and a traditional Yorkshire fool sees regional favourite, ginger ‘parkin’, poshed-up with delicate meringue. “We want everything on the menu to feel luxurious but at the same time, we don’t want to be stuffy,” Rawicki concludes. “It needs to be relaxed, comfortable and approachable, which is a fine balance to achieve.”
In essence though, the aim is simple: “We want to be the place people talk about when they think of a great meal in Woodstock,” he says in earnest. “The locals’ stamp of approval is what’s important for us.”
IN A BITE
Owner: Ede Holdings
Architecture: Ede Homes
Interior Design: AGC BTR
Graphic Design: Hook Digital
Head Chef: Luke Rawicki
Senior Sous Chef: Grant Bergins
Sous Chef: Shannon Mulholland
F&B Manager: Andy Henderson
Head Bartender: Jessica McQuarrie
Head Sommelier: Corbin Biddiss www.feathers.co.uk
One Night Only
Obsession at Northcote celebrates its 25th anniversary this year, with a bevy of brilliant chefs on hand to serve up the event’s signature five-course menus.
Every year, around 10,000 enthusiastic foodies cross their fingers and pray to Demeter before entering a longawaited ballot. The prize at the end of the line? A coveted spot at Obsession at Northcote, the gourmet extravaganza featuring one-night-only residencies from the world’s best chefs that has become so popular it’s been light-heartedly dubbed the ‘Glastonbury of gastronomy’. “We used to take reservations by telephone,” laughs the venue’s Executive Chef, Lisa Goodwin-Allen. “But people would spend hours waiting and still not be able to get through, so in the end we decided that a ballot was the fairest way to allocate tickets.”
Even so, there’s only space for 750 covers across the festival’s 17-day event, meaning only the lucky few secure a seat at the table. But that’s all part of the thrill of this fine-dining affair, a fact that’s become clearer as its popularity has risen in line with the years.
Launched in 2001 by the hotel’s Managing Director and wine connoisseur, Craig Bancroft, this year the festival commemorates its impressive 25th anniversary, an occasion worth celebrating, not least for the business it bestows on the local area during a notoriously quiet time of year. “It brings so much to this sleepy little town in Lancashire for 17 nights every January,” Goodwin-Allen says. “That’s something we’re really proud of.”
A boost for local suppliers is just one of the showcase’s many benefits. A roster of chefs worth making pilgrimage for can be added to its attributes, each featuring alongside rising talent who are given the opportunity to show off their skills for a new audience. “We like diversity,” Goodwin-Allen notes. “We have chefs coming back year after year; we have the living legends; and we have the younger folks who we can give a platform to. The beauty about it is that every night is different, but in the end, it all comes together quite magically.”
Angela Hartnett, Yannick Alléno, Vincent Crepel and Alain Roux all featured on this year’s knock-out lineup, as well as Hélène Darroze and Marco Zampese, who took time out from the bustling kitchens of The Connaught in London to bring their three-Michelinstar prowess up north. “We talk about it every year,” Zampese explains in a moment of calm before the organised chaos of service. “So, we were thrilled when Lisa called to invite us. And it’s been great because she has given us the freedom to create anything.”
Nevertheless, transferring the essence of The Connaught was key to the pair’s concept. “We chose dishes that represent us, which meant going with options that are often on our menu and loved by our guests,” Darroze adds. “And then we make sure we work with the best seasonal produce available.”
On the plate, that translated to a five-course menu featuring spider crab with pink grapefruit and rose; onion with lomo Iberico, fumaison and lemon thyme; scallop with tandoori spice, citrus and coriander; veal sweetbreads with artichoke; capers and tonnato sauce; and to finish, chocolate with topinambur.
On the night, it comes across as a seamless process –remarkably so, given the number of variables at odds. There’s the chemistry between two kitchen teams –one resident; one visiting – to consider. “The chefs gain experience with new techniques, ingredients and people,” Goodwin-Allen confirms. “It’s so valuable for them.” There’s the unpredictability of events and ingredients on the night: “We’re always thinking on our feet,” she laughs. And there’s the immense job of pairing every course throughout the festival with the
“One of the best ways to grow as a chef is to work with a mixture of people, cultures and experiences in the kitchen. That’s why this event is so great for everyone.”
MARCO ZAMPESE
perfect bottle of wine, a job carried out with aplomb by Bancroft, an immaculate host, and the hotel’s head sommelier, Magdalena Sleziak.
There’s definite alchemy at work that’s not lost on the guest chefs. “I believe that one of the best ways to grow as a chef is to work with a mix of people, cultures and experiences in the kitchen,” Zampese affirms. “That’s one of the reasons this event is so great.” And despite the venue switch, he also relished being able to maintain his own meticulous high standards. “We always do our best,” he says. “And that means focusing on the details to ensure we have the right cooking and the right plating.”
Goodwin-Allen is always on hand to help on that front, too. “Marco had a very specific idea in mind for the onion dish,” she explains. “He was looking for something that would perfectly set the rose in a sea of consommé, at just the right level, a feat we were able to achieve with the Ariane Round Deep plate. Execution is important to the chefs and the plate brings a dish to life, so it’s vital we get it right.” The workwear is important, too. “We are on our feet all day, so we need something that is comfortable and durable,” she says of the team’s Lafont uniforms.
There are many cogs in motion at Obsession, where 17 days and nights are spent in reverence of quality cuisine and the different characters that bring it to life, but ultimately, it all comes together. Sleep may be a stranger for over two weeks, but for Goodwin-Allen, it doesn’t matter. “It’s fantastic,” she concludes. “Being around so many amazing people and being part of something so iconic. It’s such a pleasure.”
Menu highlights include spider crab with pink grapefruit and rose, and scallop with tandoori spice
Pan-Seared Vegan Scallop
Gili Lankanfushi
MALDIVES
At Gili Lankanfushi, Executive Chef Hari Govindaraj has introduced a new vegan menu that puts natural ingredients centre stage. “The aim of this menu is to create plant-based alternatives that don’t feel like substitutes,” he explains. “Too often, vegan dishes rely on processed ingredients, so I decided to create something natural.”
For the Pan-Seared Vegan Scallop, Govindaraj is challenging the traditional approach of using mushroom, instead opting for a lesser-used plant while honouring the essence of the sea. The star of the plate is seared radish, which mimics the tender yet firm texture of a perfectly cooked scallop. To capture flavours of the ocean, the radish is cooked in seawater with sea asparagus, providing a subtle salinity. It’s paired with a smooth pumpkin and coconut purée that adds warmth and depth, and a curry foam for aromatic spice. The dish is finished with a dollop of fresh, garden-farmed chimichurri.
In line with the au naturel approach, Govindaraj keeps it simple in the kitchen too. “I believe great food doesn’t need to be complicated,” he concludes. “The techniques in this dish are minimal but intentional; the key lies in searing the radish perfectly and caramelising the exterior while keeping the centre delicate. It’s simple –just plants, brought together in perfect harmony on the plate.”
Centuries ago in Thailand, elite chefs created culinary masterpieces for the kingdom’s royal families beneath the gilded roofs of ancient palaces. The kitchens were crucibles of creativity, where the finest ingredients were transformed into intricate and beautiful dishes.
Anaalā Thailand, a new restaurant at Iniala Beach House, carries forward this tradition, celebrating the artistry and elegance of Royal Thai cuisine, as showcased in menu highlight, Chor Muang Sai Gai. Literally translated as Purple Blossom with Chicken, the dumplings are made from minced chicken, fragrant herbs, rice and tapioca flour. “The fundamental Thai trinity, known as sam glur – a mix of garlic,
coriander root and white pepper – is key to the dish,” explains Chef Ian Kittichai. “It’s the building block of most Thai recipes.”
The signature violet hue is achieved by infusing the dough with the vivid butterfly pea flowers, and then moulding the mixture into delicate floral forms.
“In Thai history, the palaces were the centre of trade and administration, with food arriving from all over the world,” Kittichai notes, pointing out that at Anaalā, it’s local ingredients that are central to the philosophy. The chef concludes: “We work with a local farmer who grows most of our produce, and we visit a nearby local market to buy fresh meat daily.”
Chor Muang Sai Gai
Bespoke products for front-of-house
APERITIFS
Cocktales
Whenever movie star Marlene Dietrich stayed at The Savoy in London, she requested 12 pink roses be delivered to her room on arrival. This titbit has been plied into a new cocktail, A Touch of Pink, named in her honour, and forming part of a wider menu that’s inspired by the hotel’s rich history. Distilling 135 years of cherished memories into drinks form, Liquid Moments, available at the American Bar, features 17 cocktails inspired by Savoy stories and curated by Bar Manager, Andrea Di Chiara, and Head Bartender, Angelo Sparvoli.
Beloved doorman, Tony Cortegaca, who’s been welcoming guests to The Savoy for over 40 years, is the muse behind Since 1986, a blend of Bacardi Carta Blanca rum, apricot, lime, London Essence roasted pineapple soda and white port – the latter a nod to Tony’s home country of Portugal. Meanwhile, Tea O’Clock pays tribute to the hotel’s legendary afternoon tea, a custom since 1889. Combining smooth Grey Goose
vodka and sweet Lillet Blanc with strawberries and clotted cream, then finished with Nyetimber Rosé Syrup, the cocktail evokes the indulgence of the sweet treat. And then there’s New Heights, an ode to The Savoy’s famous ‘Ascending Room’ – the first electric lift in London. At one time, guests were so unfamiliar with the movement of the carriage that they were offered smelling salts to calm their nerves; this aroma has been reinvented with a mix of salt-fermented blackberries, Absolut Elyx vodka, Cocchi Rosa and 30&40 Apple Eau de Vie.
“Our new menu not only celebrates The Savoy’s most legendary moments, but also the individual and intangible memories created when guests walk through our doors,” says Di Chiara. “Each cocktail reflects a unique chapter of the hotel’s legacy, inviting guests to celebrate 135 years of glamour and innovation, as well as their own cherished experiences at the American Bar.”
Comfort Booze
The new-look Stables Bar at The Milestone Hotel serves up snack food favourites in a glass.
Comfort food never goes out of fashion, an unquestionable truth that forms the basis of a brand new cocktail menu at the recently refurbished Stables Bar at The Milestone Hotel in Kensington, London, where nostalgic foodie favourites have been transformed into guilt-free liquid indulgence.
Putting a grown-up spin on familiar snacks, the venue’s mixologists are innovatively blending the appeal of comfort food with the art and precision of cocktail making. Whether it’s the childhood flashback of a weekend treat or the moreish memory of pizza, these colourful concoctions create a cosy embrace in a glass for every drinker.
Kicking-off the line-up is the PB&J Fizz. The winning combination of peanut butter and jelly is transposed into a cocktail made with peanut butter-infused Havana Club 3 Años rum topped up with raspberry lemonade, then served in a highball glass with a peanut garnish wearing a fresh raspberry hat. Next up is The Rooster
– a new take on the ever-popular margarita. Made from Tapatio Añejo Tequila infused with the essence of Doritos Chilli Heatwave crisps, this foundation is then combined with Aperol, lime juice and homemade pizza cordial – a flavoursome mix of thyme, basil, tomato, garlic and fresh chilli.
In Kaos, the key ingredient is clarified tzatziki, the classic companion of chips and dips. Homemade and mixed with lemon juice, the sauce is then warmed and strained, resulting in a clear liquid with a velvety texture. Roots Mastiha Liqueur, Nuet Aquavit and a few drops of olive bitters are then added, before being poured over a single ice chunk with a drop of basil oil. “Comfort food isn’t just about what we eat – it’s about the memories and feelings associated with those flavours,” says Angelo Lo Greco, Bar Manager and Mixologist at Stables Bar. “We’ve taken that idea and created drinks that not only warm you up but also offer a nostalgic, familiar and playful experience.”
As today’s consumers increasingly abstain from alcohol, an evolution across all aspects of the hospitality industry has been emphatically set in motion.
Trends wax and wane like the tides, but occasionally, one seedling of an idea sticks, and given the right environment, its roots embed themselves within the fertile ground of societal norms. The no- and low-alcohol movement is showing all the signs of following this trajectory. What began as sober curiosity in the late 2010s has blossomed into a new way of living that prioritises wellness and embraces connection. The result is a profound cultural shift that’s set to have longstanding reverberations for the hospitality industry and beyond.
Initially spearheaded by Gen Z, whose laser focus on healthier lifestyles, inclusive social interactions and environmental issues is by now well documented, the tentacles of the no- and low-alcohol movement have extended far beyond that demographic, and with global reach. According to Hilton’s 2025 Annual Trend
Report, one-in-four travellers have reduced or entirely stopped alcohol consumption in the past year, with China (33%), Mexico (32%) and Australia (29%) leading the change. And in another poll, by analytics company Gallup back in 2023, it was revealed that only 62% of adults under the age of 35 say they drink, down from 72% two decades ago.
The effects of this sizeable switch are already prolific, with hotel F&B venues around the world adopting a transformative approach in the curation of a drinks offering for their guests. Bar Bota at Four Seasons Hotel Osaka provides a thoughtful selection of non-alcoholic cocktails and speciality sodas and tonics from Japan alongside its regular drinks menu; Casa Sol at Maxx Royal Bodrum has partnered with Melez Tea in the creation of its own regionalinspired teas for use in non-alcoholic cocktails; and at Sin, the rooftop bar at Avani+ Riverside Bangkok, Head Mixologist, Brian Gonzalez
Words: Abby Lowe
Fernandez has crafted a menu especially for sober revellers, available long after dry January has come to an end.
For hotel groups, tapping into the increased appetite for alternatives to alcohol is no longer negotiable. “We’ve noticed a growing interest among our members in finding non-alcoholic options across all regions,” explains Cyril Francoise, Head of Bars, UK, Europe and Asia at Soho House. “We want everyone to feel included at the table, so we offer a wide variety of options for them to discover – from healthy sodas to non-alcoholic cocktails to sparkling wines.” There’s a deliberate deviation away from terms like ‘mocktail’ and ‘virgin’ too. “Ten years ago, non-alcoholic drinks were often served with large garnishes, juices, syrups and oversized glasses that clearly indicated they were alcohol-free,” Francoise adds. “Whereas now we create drinks that blend seamlessly into the experience. Design is key.”
It’s a sentiment that’s being echoed internationally, with venues embracing a total evolution of their drinking set-up. Nowhere more so than at Dorchester Collection’s Le Meurice Paris, where mixologist Benoît d’Onofrio has coined the term ‘sobrelier’, a portmanteau of ‘sober sommelier’, as a reflection of the new direction. “The aim is to offer better inclusivity by selecting all kinds of drinks; to craft our own alcoholic beverages; and to pair them accurately with courses,” he explains. “It’s about suggesting new approaches to food and drink associations, which allow customers to choose consciously whether they want to consume alcoholic drinks or not.”
More than just a means of providing a boozy substitute though, d’Onofrio envisions a different future altogether, in which sober options are appreciated for their own merits, rather than in opposition to their alcoholic counterparts. “A drink’s flavour DNA consists of fundamental asperities such as acidity, bitterness and the purity of the natural textures and aromas of its sole ingredients,” he affirms. “So, alcohol isn’t the most important factor when it comes to gastronomy.” He sees the
“We want everyone to feel included at the table, so we offer a wide variety of options for them to discover - from healthy sodas to nonalcoholic cocktails to sparkling wines.”
CYRIL FRANCOISE, SOHO HOUSE
sobrelier’s role as helping guests arrive at the same realisation. “Celebrating the artistry of a drink is crucial since it is the core value and signature of any craftsmanship,” he says. “So, I really hope that one day, all sommeliers are also sobreliers.”
As appreciation for the distinct appeal of no- and low-alcohol drinks grows, it’s likely to fuel a snowball of change, and if d’Onofrio’s predictions are correct, there will be a shift not only in the drinking experience itself, but in the ingredients and methods used to create memorable libations. “To mark the uniqueness of these drinks, it’s important that they’re served in adapted glasses, at the right temperature, with the right pairing, and that their terroir stories are told truthfully,” he says. That means moving away from artificial, overprocessed options in favour of fresh, innovative, inventive concoctions, and embracing new terminologies to reflect the fact. “By referring to beverages
as non-alcoholic, we value them negatively through their lack of alcohol,” he concludes. “How absurd to praise a product through what it is not. It benefits everyone if we adopt a more positive naming process for these drinks.”
From a design and development perspective, the mentality shift is already subtly in motion, and it comes with a raft of logistical changes. In a recent report by The Everleaf x Kam, the non-alcoholic drinks brand notes that visibility of products is key: 40% of Brits questioned researched no- and low-alcohol options ahead of visiting a venue (rising to 61% among 18-24 year olds), and yet, 75% of venues that stocked alcohol-free spirits didn’t feature any alcoholfree cocktails on the menu.
Rick Marencic, Principal and Studio Leader at JCJ Architecture, recognises that to mirror the change in mentality around no- and lowalcohol drinks, bars need to adapt every element of their operations. “The direct result of this trend is that bars will become bigger and more complex, and there will be more moving pieces,” he says. “Because there are fresh herbs and fruits and large amounts of ice involved, it’s no longer as simple as pouring a bourbon over one ice cube or making a classic martini.” He thinks the space beyond the bar will also evolve. “This is where it becomes kind of fun,” he states. “Because like a display kitchen, there’s some theatre to it, and that becomes an integral part of the experience.”
Beyond composition, lighting will play a vital role, especially in cases where a venue encompasses guests from opposite ends of the drinking spectrum, with one crowd favouring a classic after-dark bar set-up, and the other craving natural light and brightness. “We will need to work closely with lighting designers to construct a space that can shift around according to the time of day and year, and the amount of light present,” he muses. “On the one hand, there’s an opportunity to maximise the feeling of wellbeing that’s present in a lot of design today, and on the other, we must figure out how to simultaneously conjure excitement. We will need to create a certain kind of mood
A selection of non-alcoholic cocktails from Avani+ Riverside Bangkok, Le Meurice Paris and Bar Bota at Four Seasons Hotel Osaka
Fine Drinking.
Sunraysia Five Star Cranberry is currently enjoying residency at the following fine hotels: The Lowell New York, Boston Harbor Hotel, Four Seasons Hotel Philadelphia, The
Setai Miami, Park Hyatt New York, The Langham Chicago, L’Ermitage Beverly Hills…
(Pictured Cocktail: Sunraysia Cosmopolitan, mix it from your hotel minibar.)
“The integration of non-alcoholic drinks into the drinking experience marks a pivotal evolution in hospitality.”
BOBBY CAREY, PROOF CREATIVE
in the middle of the day, a certain kind of mood at sunset, and a certain kind of mood at night.”
Bobby Carey, Creative Director at Singaporebased bar consultancy Proof Creative, agrees that as multiple strands of the non-drinking movement converge, every level of the F&B industry is being forced to respond. “The integration of non-alcoholic drinks into the drinking experience marks a pivotal evolution in hospitality,” he says. “And it’s sending a powerful message: all guests deserve an equally curated, thoughtful drinking experience.”
In some places, especially those where alcohol isn’t traditionally consumed, that’s already happening, with dedicated spirit-free bars and alcohol-free venues popping up. These locations can be rich in inspiration. “It’s important to destigmatise not drinking,” he adds. “No- and low-alcohol options should be presented with equal importance and pride. Menu visibility plays a significant role here, and highlighting these drinks as a feature, not a footnote, ensures they are embraced as part of the broader guest
experience.” Carey believes delving into the reasons behind guest preferences and ensuring that internal teams are well trained on the subject, are core to the transformation. “Staff can craft, recommend and celebrate nonalcoholic drinks with enthusiasm,” he adds. “And it’s those experiences that help guests create lasting memories.”
Ultimately, the no- and low-alcohol movement is no longer a trend, it’s an era that’s here to stay, and how rapidly and impressively hotel groups respond to it will become driving factors in guest loyalty, defining the successes of the future. “When you actively embrace guest requests, innovate with intent, and present non-alcoholic options as an integral part of a bar’s ethos, they become more than just a choice – they become a standard for excellence,” Carey concludes. “What we’re witnessing now could signify the dawn of a new age of drinking –one centred on inclusivity, innovation and adaptability in hospitality. In the end, it’s our job to ensure that every guest feels valued.”
Casa Sol at Maxx Royal Bodrum serves a non-alcoholic cocktail menu inspired by local teas
Sober Sips
As more guests embrace the no- and low-alcohol trend, drinks brands are responding with innovative beverage solutions.
Sunraysia Five Star
Luxury Juice Collection
Sunraysia Five Star serves the needs of the luxury hospitality industry by offering a handcrafted range of natural juices made from the finest fruit varieties available in the world, bottled in a sustainable, 100% recyclable packaging. Partnering with some of the most exclusive luxury hospitality establishments and fine-dining restaurants across the globe, the brand has partnered with chefs and mixologists in the creation of many delicious meal and beverage experiences. Creating exceptional cocktails is not only about selecting the best liquor; it is about every single ingredient that goes into a glass, and Sunraysia Five Star can help achieve excellence. Made from the best varieties of ripe fruits, it’s a great solution for those wanting to create delicious and high-quality cocktail and mocktail recipes that delight discerning palates. www.sunraysiafivestar.com
Saicho Tea
Saicho Sparkling Tea
Founded in 2020 in the UK, Saicho is a non-alcoholic, singleorigin sparkling tea brand created by husband-and-wife team, Natalie and Charlie Winkworth-Smith, both holders of a PhD in food science. The champagne-like teas are specifically designed to pair with food. There are three tea expressions in the range: Darjeeling, Jasmine and Hojicha, each with a set of distinct flavour characteristics unique to the respective regions in India, China and Japan. Saicho proudly produces a tea that is vegan-friendly, sulphitefree, low-calorie and with no added artificial sweeteners or preservatives. The Hojicha variety has tasting notes of roast chestnut, hazelnut and nori seaweed; Darjeeling is reminiscent of mandarin, ginger and wood spice; and Jasmine has hints of apple, lychee and vanilla. www.saichodrinks.com
Charlie Winkworth-Smith, co-founder of the sparkling tea drinks brand explains why the tipple is the perfect non-alcoholic option to pair with food.
Why is sparkling tea the perfect alternative to alcohol?
Sparkling tea boasts depth, complexity and effervescence. Its elegant bitterness, tannins and diverse flavour profiles – ranging from floral and fruity to roasted and smoky – make it a versatile choice. At Saicho, we use single-origin teas, coldbrewed for 24 hours to extract the most delicate flavours and balance them with a hint of sweetness and acidity. The sparkling finish enhances the experience, offering a refined, non-alcoholic option perfect for pairing with food or savouring on its own. Tea shares many similarities with wine: terroir, varietal, harvest time and processing methods all play a crucial role in defining flavour. Tea’s rich history and provenance allow sommeliers and restaurateurs to continue to be storytellers, providing their guests with an outstanding experience.
Who does sparkling tea most appeal to?
Sparkling tea appeals to a broad spectrum of consumers, particularly those reducing alcohol intake or looking for healthier yet sophisticated options. Often, diners seek the complexity and depth they associate with alcohol but in a nonalcoholic form. Sparkling tea’s versatility ensures it resonates with curious foodies, mindful drinkers and those who value high-quality, innovative drinks.
How do sparkling teas pair with food?
The diverse flavour profiles of sparkling teas make them an ideal partner for food. For instance, Jasmine pairs beautifully with delicate dishes like sushi and summer salads, while Darjeeling complements richer flavours like grilled meats and roast vegetables. The toasty, umami notes of Hojicha are a perfect match for earthy or smoky dishes. Like fine wines, the acidity and tannins in sparkling tea make it a natural companion for a wide range of cuisines.
Do you think the popularity of sparkling tea will continue to grow?
The luxury market for sparkling tea is poised for significant growth as consumers seek unique and premium experiences. Much like a prestige cuvée from a champagne house, luxury sparkling teas cater to a demand for exclusivity, exceptional quality and storytelling that’s rooted in craftsmanship and provenance. Collaborations with high-end retailers and Michelin-starred restaurants further elevate sparkling tea, and we anticipate more limited-edition releases to cement its place in the luxury drinks space.
What are your predictions for the future of sparkling tea?
Sparkling tea is set to become a major category in the drinks industry, with offerings to suit diverse audiences and occasions. As its versatility and quality become more widely recognised, sparkling tea will establish itself as the goto alternative to wine and champagne, especially for food pairing, gifting and celebrations. The added bonus is that the rich history and provenance of tea allows sommeliers and restaurateurs to continue to be storytellers – providing their guests with an outstanding experience, whether they choose alcohol or not.
A sun-drenched beach trip with a twist is the inspiration behind Absinthe Colada, a colourful concoction from the show-stopping new Zetterland menu at The Zetter Marylebone’s Parlour. “This cocktail pays homage to the timeless tropical delight of the classic piña colada, elevated with a touch of intrigue,” explains Anas El Bahhaj, Group Head of Bars.
An exercise in balance, fresh pineapple juice forms the base of the drink. It’s then married with rich coconut cream and sweetcorn, which provides umami silkiness, creating a foundation of sultry indulgence. Combined with Clement Agricole rum, Briottet Crème de Banane and Blue Curaçao, the final and crucial element is Pernod Absinthe. “We employ a delicate touch, carefully integrating the spirit’s botanical essence in order to complement, rather than overpower, the other flavours.”
Shaken over ice to ensure optimal dilution, the mix is then strained into a chilled coupe to showcase its vibrant hue. The first sip sings with hints of pineapple and coconut, but then the absinthe emerges, adding layers of complexity and depth. “It’s a cocktail that evolves with every sip, revealing new parts of its character,” El Bahhaj concludes. “We want it to be an experience that lingers in the memory. It’s a conversation starter, challenging preconceived notions of what a tropical drink can be.”
Pomegranate LB
Four Seasons
SUZHOU
For centuries, Suzhou has been celebrated for its serene classical gardens, historic waterways and ancient architecture. The enchanting city, nestled along China’s lower Yangtze River, has inspired countless artists and writers, and now, it serves as the muse for a new cocktail menu at LB at Four Seasons Hotel.
In developing the concept, Head Bartender William Zhang embarked on a journey through Suzhou’s streets, absorbing the atmosphere and drawing on history, culture and deep-rooted traditions to craft libations as captivating as the city itself.
Set against the panorama of Jinji Lake and the dramatic skyline beyond, the bar presents a thoughtfully curated cocktail menu divided into three distinct categories: Plant, Fish and Rice.
An ode to the city’s bountiful orchards and fragrant gardens, the Plant series features cocktails characterised by herbal and floral notes. A highlight is Pomegranate, a hearty creation that evokes the comforting warmth of mulled wine in winter, elevated by the bright tart notes of pomegranate brandy. The heady blend is infused with the earthy complexity of Chinese five-spice powder, while a splash of plum wine adds sweetness, anchoring the drink firmly in the heart of Chinese flavours.
To finish, the cocktail is poured into an elegant glass that sits atop a flickering tea light, gently warming the vessel and its contents.
GREAT COFFEE
tastes better with a smile
Sometimes it’s the unexpected details that leave the greatest impression. Mytico empowers your baristas to effortlessly create exceptional coffee drinks while still having time to welcome customers with a warm smile.
DRINKS
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 in 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 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
AHEAD
AHEAD announces the top new hotel F&B venues around the world, while a legendary beach club is named Global winner for its expansion into overnight accommodation.
Hotel F&B has undergone a remarkable transformation over the past ten years, evolving to become a key point of difference among the plethora of brands, and in some cases, overtaking rooms as the main revenue driver. Chefs, mixologists, designers and specialist consultants are joining forces to create memorable dining and imbibing experiences, and as a result, the Restaurant and Bar, Club or Lounge categories at AHEAD are hotly contested.
Organised by Sleeper Media – Supper’s parent company – the awards celebrate the best new hotels around the world as well as those involved in their creation. The annual programme runs in Asia, Americas, Middle East and Africa, and Europe, with regional judging panels of developers, operators, architects and interior designers enlisted to debate the merits of every entry. The winners across a range of categories were announced at ceremonies in Singapore, New York, Dubai and London throughout 2024, before going head-to-head to compete for the Ultimate Accolade at AHEAD Global.
ASIA’S CITY HOTSPOTS
In Asia, new venues at city centre hotels proved popular with the judging panel: a rooftop destination in Mumbai was triumphant in the bar category for its vibrant interiors and innovative cocktails, while a sophisticated steakhouse in Hong Kong was named best restaurant for its contemporary take on tradition.
AER at Four Seasons Hotel – Mumbai
Provenance Land / Four Seasons Hotels / PG Patki Architects / Atelier Pond / PLandscape
Carna by Dario Cecchini at Mondrian – Hong Kong
Peterson Group / Ennismore / Joyce Wang Studio
UNDERSTATED LUXURY IN THE AMERICAS
In the Americas, judges were impressed by the understated luxury across a number of entries: an elevated take on Las Vegas nightlife came top in the bar category, and an elegantly tailored scheme resulted in best restaurant.
The Pinky Ring at Bellagio Hotel & Casino – Las Vegas
Trinity Stuart Development / Raffles Hotels & Resorts / Studio Paolo Ferrari
KERZNER TRIUMPHS IN MEA
Kerzner International’s hotels within the One Za’abeel development fared well in the Middle East, with both One&Only and SIRO taking home trophies. Housed within The Link – a perpendicular structure suspended between two towers – a destination bar won praise for its sculptural form and captivating design, while a bold and provocative restaurant beat off competition for its immersive interiors.
Sphere at One&Only One Za’abeel – Dubai
Ithra Dubai / Kerzner International / Nikken Sekkei / Social F+B By Design
StreetXO at SIRO One Za’abeel – Dubai
Ithra Dubai / Kerzner International / Nikken Sekkei / LW Design Group
LONDON CALLING IN EUROPE
In Europe, a luxurious London townhouse won for both its bar and restaurant. The interiors were commended by the judging panel for their refined maximalism and exquisite detailing, with the overall experience of dining at the property deemed truly memorable.
At Sloane – London
Cadogan Estate / JLC UK / ReardonSmith Architects / Graf Paris
GOING GLOBAL
Following the regional programmes, winning entries went on to compete in AHEAD Global to be crowned best new hotel in the world. A 25-strong panel of judges from all four regions met in the UK to select their top ten. After a day of discussion and deliberation, Scorpios Bodrum
was voted the Ultimate Accolade winner, having successfully made the transition from beach club to boutique hotel.
The venture builds on the success of the Mykonos hang-out – established in 2015 by Thomas Heyne and Mario Hertel – and marks the beginning of a global expansion for the group. In selecting their winner, the panel described the property as well-executed, in which every detail has been considered. Ultimately, it was the creative design, authentic F&B programming and communal culture that proved the winning combination.
Entries for the 2025 awards programme are now open across all regions. For categories, eligibility and further guidelines, visit: www.aheadawards.com
PETITS FOURS
Goodfellow & Goodfellow
Narumi
Nomadd
The Nomadd collection features versatile bone china plates and bowls designed for flexible dining, whether at the table, in-room or on the terrace. Each piece can be used individually or as a covered bowl, with a modular, stackable design that complements various dining styles and pairs easily with other tableware. At its core, Goodfellow & Goodfellow offer a spectrum of food presentation solutions that range from the humble oyster to the grandeur of high-end hotel cuisine. Recognised for its tabletop innovations, the company engages extensively with global hospitality partners, tailoring bespoke options and branding solutions. There are several options, from creating cutting-edge tableware pieces to developing a dining concept idea into reality. www.goodf.co.uk
1. ID Fine A Call to Sustainable Harmony
ID Fine is committed to crafting porcelain that embodies simplicity and elegance. Through the Sustainable Harmony campaign, a thoughtful design approach ensures that beyond just new additions, these pieces complement existing tableware ranges. Meanwhile, the Define Dining range reflects a commitment to empowering chefs and F&B professionals to enhance the culinary experience without the pressure of constantly renewing tableware through replacement. With ID Fine, chefs can embrace the old and the new, allowing their culinary creativity to flourish while creating a dining atmosphere that reflects sustainability and sophistication. www.idfine.com.tr
2. Corby Hall
Corby Hall, a family-owned business in Randolph, New Jersey, has supplied the international hospitality industry with flatware, holloware and porcelain dinnerware for 50 years. With designs ranging from traditional to contemporary at competitive prices, Corby Hall can supply food and beverage outlets with a full-service foodservice operation. A global distribution network and production facilities in Europe and Asia caters to opening orders and resupply. The company spotlights the Vibe flatware collection, which has a sleek, glossy design and is made for long-lasting quality. It suits various dining occasions, from dinners and brunches to banquets. www.corbyhall.com
3.
Julius Meinl offers teas from around the world selected by experts in the field. Since 1862, the brand has provided everything hospitality experts need to create tea moments for guests, from classic tastes to new blends. The range includes tea bags, pyramids, pot portions, loose leaf and iced tea. The majority of Julius Meinl teas are certified organic, with some varieties recognised by the Rainforest Alliance. The packaging is eco-friendly and recyclable, supporting a greener future for the industry. The Julius Meinl story began with a grocery store in Vienna, Austria. Today the company serves customers in 70 countries across five continents. www.juliusmeinl.com
4. Ariane Fine Porcelain Paros – Aqua Collection
Since 2014, Ariane Fine Porcelain’s north star has been technical excellence and creativity in professional tableware. With Paros, from the Aqua Collection, the brand balances durability, elegance and practicality. This series is designed for high-end hospitality venues and has been inspired by the shapes of the Aegean Sea. Meanwhile, its radial pattern adds depth to food presentation in modern and classic dining settings. Made from high-performance porcelain, Paros products are durable for busy restaurants, hotels and fine-dining establishments, yet lightweight for handling. A neutral colour palette suits various cuisines, from seafood to global dishes. www.arianefineporcelain.com
Vibe Satin
Julius Meinl Premium Tea Solutions
1. Stölzle Lausitz Soho
The Soho series by glassmaker Stölzle Lausitz merges the elegance of the past with a modern image. Paying tribute to the iconic barware of the 1920s, an era renowned for its unique style and sophistication, this collection aims to capture the essence of a bygone era. Using diamond-cut technology, debossed lines adorn this bar series, adding a nostalgic and tactile experience. Meanwhile, the precisely crafted designs offer a harmonious blend of traditional and contemporary, as well as utilising modern aesthetics. The Soho collection was recently awarded the German Design Award as well as the Tableware Award of Excellence. www.stoelzle-lausitz.com
2. Steelite Performance – Petra Graphite
Inspired by the resurgence of the monochrome trend and the naturally reccurring patterns found within nature, comes the earthy, organic aesthetic of the Petra Graphite collection. Each piece showcases natural textures, emphasised by an applied glaze, adding depth and contrast that comes to life beneath the light. Refined yet versatile, the collection complements a handful of additional Steelite ranges, including Nyx, Asteria and Charcoal Dapple, seamlessly blending with various styles to create striking, on-trend presentations. Featuring a lifetime edge-chip warranty and part of the Steelite Performance range, this collection is proudly made in England. www.steelite.com
3. TF Design – Tina Frey Designs Sculpt Collection
The Sculpt Tabletop Collection by Tina Frey Designs offers a refined yet organic approach to dining and entertaining. Hand-sculpted and crafted from durable, shatter-resistant resin, these pieces are suitable for both indoor and outdoor use, fitting into luxurious settings such as poolside lounges, spas, yachts and private jets. The collection features elegantly shaped serving bowls, trays, plates and drinkware, each designed with soft, fluid forms that aim to enhance both culinary presentation and functionality. Lightweight yet sturdy, the pieces are suited to al fresco dining, relaxed gatherings or elevated service in motion. When it comes to design, a smooth matte finish and timeless aesthetic also complements a variety of environments, from modern coastal retreats to sleek, contemporary interiors. Blending beauty and practicality, the Sculpt Tabletop Collection is designed to transform everyday dining into a more sophisticated experience. Whether serving cocktails on a yacht or a spa-side meal, these versatile pieces aim to balance elegance, durability and tactile appeal. TF Design is a creative product design studio and workshop based in San Francisco, California. The business recently opened a pop-up flagship store in Montecito. Its functional objects are produced by hand from beginning to end and designed to bring joyful serenity to people and their spaces. www.tf.design
1. Franke Coffee Systems
Mytico
Mytico by Franke Coffee Systems is designed to enhance the guest experience of coffee. With its portafilter-inspired design and technology, it combines style, performance and flexibility in hospitality and foodservice environments. Two transparent bean hoppers accommodate up to four coffee varieties – from smooth Arabicas to bold Robustas, including decaf. Mytico’s advanced Iqflow technology optimises extraction for rich aromas and balanced flavours. High-performance components guarantee reliability in high-demand settings, while intuitive operation and easy maintenance keeps workflow smooth. mytico.franke.coffee
2. Modbar
The Modbar Espresso AV is an espresso machine that merges sophisticated design with top-tier performance. Developed through an extensive collaboration between Modbar and La Marzocco, it delivers the latest in commercial espresso technology. This machine allows baristas to fine-tune every shot, controlling both pressure and volume with precision. Its under-counter set-up not only enhances functionality but also creates an open workspace that fosters the interaction between baristas and their guests. This design feature aims to improve workflow efficiency in hospitality settings while elevating the overall customer experience. www.modbar.com
3. Rewthink Bespoke Products
Rewthink has created bespoke frontof-house products for top chefs and restaurateurs for over a decade, with a design ethos that prioritises both functionality and aesthetics. The brand’s classic service tray features ‘inside-out’ handles and a low frame profile, while its stackable design offers practicality. Fully-rounded corners as well as easyto-grip handles make the product not only durable but comfortable. The full collection of Rewthink trays is available in a range of designs, sizes, materials and finishes, including natural, fumed and ebonised European oak and American walnut. This wood is sustainably sourced from managed forests. www.rewthink.co.uk
4. Vista Alegre Hotelware
Founded in 1824 by José Ferreira Pinto Basto, the Vista Alegre porcelain factory was the first industrial unit dedicated to producing porcelain in Portugal. Today, the company introduces the Illusion collection, a distinctive set of products jointly developed with prestigious designers and renowned chefs worldwide. The resistant and functional pieces are designed to meet the needs of demanding professionals. What makes the Illusion collection stand out is its straightforward and contemporary simplicity, the absence of decoration combined with minimalist lines set the stage for versatile culinary combinations in both relaxed or formal environments. www.hotelware.vistaalegre.com
Espresso AV
Illusion
2. Pordamsa Lira Collection
Drawing inspiration from the invigorating freshness of the deep sea, Rivolo by Pioli is designed to bring the crystalline clarity of water to dining tables. The tableware collection, characterised by hues of blue and white, serves as a canvas for chefs to present their culinary expressions. Pioli, a new brand by Porland, weaves a narrative of contemporary finesse with the robust heritage of the Turkish porcelain producer. Integrating aesthetics and functionality with durability, Pioli is designed exclusively for the horeca channel, and aims to embody the essence of youthful vigour and accessible luxury. The collection comes with a five-year edge-chip warranty.
www.pioli.co
At Pordamsa, the ambition is to design and create tableware that enhances craftsmanship and prioritises aesthetics and functionality. The brand wants to treat porcelain not just as a material but as an artistic expression that comes to life through the hands of its artisans. Pordamsa designs accompany the culinary creations of world-renowned chefs and provide solutions for demanding hotel design projects. Now, the brand presents the new Lira collection, inspired by the delicacy and harmony of music. Lira has been created to evoke elegance with soft curves and refined details. Each pieces is available in a glossy or soft finish. www.pordamsa.com
3. Porcel Empire Gold
Empire Gold is a delicate collection characterised by a white and gold combination. The white surface lets an intricate design shine, while the handpainted gold edge creates a luxurious finish. Texture is created by a three-dimensional pattern and enhanced by porcelain glazing, creating a velvety effect. This collection can be paired with other Porcel collections, including Empire Silk, Lush Forest or pieces from the Matcha, Passion and Apricot series. Founded in 1987, Porcel is a manufacturer of fine porcelain located in the heart of Portugal. The company combines handmade tradition and technological innovation in each piece.
www.porcel.com
4. Fine Dining & Living Fine2Dine – Umi
Fine2Dine has released two new colours in its Umi collection, both inspired by minimalist Japanese style. The Autumn and Sand editions add warm amber and neutral tones. Meanwhile, a reactive glaze and texture add artistic flair, suited to fusion cuisine. Founded in December 2016 by Aerts NV, Fine2Dine stands for trend-based, high-quality tableware for creative professionals and settings. With a focus on the food service industry, the brand uses bold colours and materials to respond to the latest innovations in the market, offering hotels and restaurants across the globe the opportunity to be creative, while easily mixing and matching food, ambience and presentation.
www.finediningandliving.eu
1. Pioli Rivolo
John Jenkins
Champagne Glass 125ml CRU
The Champagne Glass 125ml CRU by John Jenkins is designed for hotels and venues that want to offer an elegant champagne service, as the glass ensures a 125ml pour, just shy of the rim. In addition, each glass is produced using advanced machine technology, yet offers a handmade look. The British glassware manufacturer is known for its range of handmade and machinemade glassware that runs the gamut from wine and cocktail glasses to classic tumblers, available for immediate delivery. The company also has an in-house design department that can create bespoke pieces and exclusive patterns. Each piece benefits from the latest advancements in glass-making technology, employed to enhance clarity, durability and scratch resistance. www.johnjenkins.co.uk
WMF Professional Buffet and Serving Items
The Quadro Buffet System in black from WMF Professional is made for hoteliers and caterers who want to make a striking statement at the buffet. Thanks to a high-quality powder coating, each piece can withstand the challenges of everyday catering. Meanwhile, the WMF Flavour cast-iron pots and pans meet aesthetic and functional demands with straightforward design and handcrafted production. With the Fusiontec Mineral cookware range, WMF Professional demonstrates that woks and braising pans can be combined with chafing dishes and bowls at the hot buffet. Following the introduction of the black chafing dishes, the company is now continuing its efforts to bring more colour to the buffet.
www.wmf-professional.com
Edge displays by Milanese designer Itamar Harari are laser-cut from a solid piece of sheet steel. There are no welded seams or other connections to disrupt the design, while the matte white powder coating with a fine surface structure protects the material and is extremely robust. This product quickly and flexibly creates additional levels at the buffet, while the airy and openwork design of the surfaces provides lightness. Edge is available in heights of 24cm and 32cm and can be combined with other Zieher systems. Zieher stands for innovative design in the tabletop and buffet section. The main target audience is top hotels and restaurants serving innovative gastronomy, where dedicated chefs create new trends. www.zieher.com
1. Rona2serve
Rona2serve has created a line of glasses designed by a professional who uses them first-hand and expects a strong performance. Maurizio Filippi – Best Italian Sommelier AIS 2016 – uses his expertise to create the soft and organic lines of Linea Umana wine glasses, without neglecting practical aspects that are important for potential buyers. The collection includes six wine glasses to suit wines produced across the world, and two water glasses. The Slovakian glassmaker has a responsible environmental policy, clear ownership structure and output exceeding 70 million pieces of crystalline glassware, certified by quality control ISO 9002. www.rona.glass
2.
Onda is a refined tableware collection with a glossy white glaze. Designed to withstand the test of time, its durable design features a reinforced edge that ensures resistance while retaining aesthetic value and functionality in highdemand hospitality environments. Costa Verde is a Portuguese company founded in 1992, that produces porcelain with a sense of performance. With over 30 years of growth since then, its partnerships span various marketplaces. Today, constant research and development of new products and concepts has allowed Costa Verde to be present in over 50 locations and gain 70% of revenue in international markets. www.pro.costa-verde.com
Hospitality professionals are introduced to the Graphite collection by Bonna, featuring a striking anthracite colour inspired by the high-carbon lustrous coal. Each design uses a matte glaze technology and offers scratch resistance. The Graphite collection has a distinct minimalist aesthetic, allowing chefs to work within their own culinary canvas. With a lifetime warranty against edge chipping, scratch resistance and stackable forms, the Graphite collection is suitable for both professional kitchens and hospitality settings. This series includes items in various sizes and forms, including coffee cups, saucers, plates and bowls. www.bonna.com.tr
The Friso Collection by Costa Nova prioritises simplicity, durability and versatility. This series of plates and dinnerware sets is designed to meet the rigorous standards of high-end gastronomy and hotels. It is available in a comprehensive array of pieces finished in pure white, vibrant green and classic grey glazes. Designed for resilience in busy hospitality environments, Friso is already used in some of the world’s most prestigious hotels and restaurants. Costa Nova produces innovative and sustainable stoneware made from the best natural resources in Portugal. Visit them at NRA Chicago in the North Building, Booth 7745. www.costanovaprofessional.com
Linea Umana
Costa Verde Onda
3. Bonna Graphite
4. Costa Nova Friso Collection
ADVERTISING INDEX ISSUE 41
Treetop Tea Party
Tastebuds are being tickled in the treetops in Thailand, where Banyan Tree Krabi – located on the shores of the picturesque Tubkaek Beach – has unveiled an afternoon tea concept with tantalising tropical views.
Comprising a colourful assortment of hot and cold nibbles, the sun-dappled experience unfolds among the branches of the Bird’s Nest tables, appropriately accompanied by the melodic tune of birdsong. Joined by a short, scenic walkway to the hotel’s signature Thai restaurant, Saffron, each elevated table – seating up to four guests – is set among the greenery and looks out to the great blue beyond of the sparkling Andaman Sea.
The specially crafted afternoon tea is presented on a choice of three crockery sets – the Citrus Charm Collection, the Sapphire Sips Collection, and the Birdsong & Blossom Bliss Collection
– each decorated with vibrant patterns of Chinoiserie, fruits or flora.
Indulgent specialities include pani puri caviar, truffle-braised Wagyu beef and mango sticky rice mousse cake, as well as the chef’s personal creation and recommendation: house-smoked salmon and black king fish wrapped in betel leaves, served with a local herb salad, roasted chilli, cashew nuts, crispy fried shallots and roasted-rice tamarind dressing.
The delicacies are delivered to the table in a striking, three-tiered birdcage and paired with a selection of teas supplied by the Dilmah Ceylon Tea Company, including English Breakfast, Earl Grey, sencha green tea, jasmine, peppermint and chamomile. Taking place across two sittings, this twist on an old classic brings new meaning to the traditional high tea.
Banyan Tree Krabi launches sky-high afternoon tea.
