HOTEL FOOD & DRINK
MANDARIN ORIENTAL JUMEIRA – DUBAI • NUNO MENDES • THE STANDARD – LONDON
CONTENTS ISSUE 16
054
046
STARTERS Rib 046 Pestana Plaza Mayor, Madrid
Lucky Cat
London Marriott Hotel Grosvenor Square
048
Traymore 050 Como Metropolitan Miami Beach 072
Capiz Lounge
Renaissance Boston Waterfront Hotel
052
050
MAIN COURSES August 054 Antwerp
Mandarin Oriental Jumeira Dubai
060
Marquee 066 Marina Bay Sands, Singapore
Mr Porter
Sir Victor, Barcelona
072
Mosaico 078 Hotel de la Ville, Rome
003
xxx
CONTENTS ISSUE 16
SERVICE
032
Lisbon Calling
024
The Maestro
032
High Standards
040
Having set London’s food scene alight at Chiltern Firehouse, Portuguese chef Nuno Mendes now plans to dazzle diners in his homeland.
Legendary bartender Salvatore Calabrese reflects on his extraordinary career during an exclusive tasting of his new cocktail menu at Donovan Bar in London.
For its first property outside the US, The Standard has developed a varied F&B programme designed to attract both Londoners and international guests.
SIPPING 024
088
Compiling the Wine List
088
Wine of the Times
096
Selling more wine can have a real impact on a hotel’s bottom line, but how can buyers ensure they put the right bottles on their list?
© Jamie Orlando Smith
Demand for low- and no-ABV drinks is soaring, but hotels need to think carefully about stocking the right products for their customers.
096
REGULARS Entrée 015
Events 111
Appetisers 019
Spotlight 118
Signatures 084
Petits Fours
Cocktails 100
Washing-Up 138
Drinks 104
004
121
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ENTRÉE
ON THE COVER Tasca by José Avillez at Mandarin Oriental Jumeira, Dubai
The Art of Reinvention
2
018 was a difficult year for dining; home delivery
The new format is being carried across Supper’s sister titles
services, a squeeze on consumer spending and a rise in
– Sleeper, the magazine for hospitality experience and design
running costs led to quite the churn. London recorded
now in its 20th year, and Starboard, a new publication focusing
its highest ever number of restaurant closures, and despite
on the design and development of cruise ships, river boats,
the best efforts of restructures and rescue plans, a number
sleeper trains and aeroplanes – and is set to align Sleeper
of well-established international brands either downsized or
Media’s growing portfolio of brands.
disappeared completely.
Supper’s frequency has also increased from quarterly to bi-
While the downturn has continued into 2019, it’s not all
monthly, meaning that we can feature more hotel restaurant
doom and gloom. The pressures of staying afloat have focused
and bar openings than ever before, and in the coming months
minds on what’s important, and owners and operators are
we’ll be launching a brand new website, featuring news
investing in their propositions. Some have embarked on
stories, interviews and bespoke content.
refurbishments, others have introduced new menus, or
We’ve strengthened our circulation too. Following news
turned to more effective CRM systems to better interact with
of Sleeper Media’s strategic partnership with Top Hotel
diners. And there’s a growing number of restaurants in which
Projects – a leading provider of data and information on hotel
reinvention itself is the name of the game, either through the
developments worldwide – we’ll be working closely with the
use of technology to create a visual experience that changes at
team to ensure that F&B Directors at all under-construction
the touch of a button, as in the case of Marquee at Marina Bay
hotel projects on their meticulously-researched database
Sands in Singapore, or through a series of constantly evolving
receive a copy of Supper – both as a source of inspiration and
concepts, like at Six by Nico, where the cuisine changes every
a procurement aid.
six weeks. There’s certainly a buzz about the new and exciting
Despite the new look, much like a restaurant refurb, Supper
that’s difficult to achieve with older establishments, so there’s
has retained its core elements, or brand standards. We’ll
a lot to be said for a venue that can regularly reinvent itself
continue to work closely with the industry we serve, foster
without impacting bottom line.
connections between product suppliers and decision-makers,
As you’ll see from the following pages, Supper has
and champion excellence wherever we find it. I hope you enjoy
undergone a reinvention of its own over the past two months;
reading this issue, and as always, we welcome your feedback…
a soft refurbishment if you like. Having been in operation for
Supper is served.
almost four years, it was time for a refresh – to touch-up the paintwork, revamp the fixtures and fittings and bring some new ideas to the table. We’ve introduced new fonts, redesigned page layouts, and generally cleared out the clutter to focus on what really matters – the creative and culinary concepts shaping the industry, as well as the people responsible for bringing them to life.
Catherine Martin • Managing Editor
015
THE BRIGADE @suppermag
EDITORIAL
ADVERTISING
DESIGN
Editor-in-Chief Matt Turner
Advertising Manager Rachel Chadwick
Design Manager David Bell
Managing Editor Catherine Martin
Account Manager Grace O’Leary
Production Zoe Willcox
Assistant Editor Richard Frost
EVENTS & MARKETING
FINANCE
Assistant Editor Kristofer Thomas
Brand Director Amy Wright
Finance Director Amanda Giles
Assistant Editor Ben Thomas
Events Manager Melanie Page
Group Financial Controller Sarah Healey
Editorial Assistant Donna Salek
Senior Events & Marketing Executive Millie Allegro
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14/06/2019 15:32:39
APPETISERS
R
obert Parker, often touted as the most
big fruit flavours and punchy alcohol levels,
influential wine critic in history, has
the industry responded accordingly, and wines
formally retired from The Wine Advocate,
from Burgundy to Barossa all started to taste the
bringing a close to more than four decades spent
same, reduced to a bland homogeneity known
inspiring sommeliers and petrifying vineyards
disparagingly as ‘the International Style’. It is
at the famously outspoken guide he set up. In
worth noting at this point that The Wine Advocate
truth, the 72-year-old has been scaling back his
has consistently dismissed Parkerization as a
professional duties for some time, so this latest
myth, arguing its founder’s preferences merely
announcement may be a largely symbolic move,
reflected a wider consumer trend rather than
yet it is still worth taking a moment to reflect
creating it in the first place, but nevertheless
on how he managed to almost single-handedly
the concept is still treated as undisputed fact in
transform the industry he loves.
countless articles, books and films to this day.
Born in Baltimore shortly after the end of World
Nowadays, of course, the world is full of wine
War II, Parker actually worked as a lawyer in his
writers with a strong international following
hometown in the ‘70s, before making the fateful
– names like Jancis Robinson, Hugh Johnson,
decision to follow his passion by launching a new
Three Wine Men (Oz Clarke, Tim Atkin and Olly
Heard it Through the Grapevine Legendary critic Robert Parker has formally retired from The Wine Advocate, but his controversial legacy lives on.
kind of wine guide. The Baltimore-Washington
Smith), James Suckling, Antonio Galloni, James
Wine Advocate, as it was originally known,
Halliday and many more besides – though
promised wholly unbiased reviews at a time
none enjoys anything like the same degree of
when most writers had to navigate potential
dominance as Parker in his pomp. The barriers to
conflicts of interest in the form of commercial
entry for newcomers have also disappeared, and
ties with producers or merchants; by contrast,
today anyone with an internet connection can
Parker’s title rejected all sponsorship and was
hold forth on their particular area of expertise,
totally funded by readers. It quickly proved to be
prompting the rise of so-called micro-influencers
a winning formula and, today, the publication
specialising in, say, Bordeaux en primeur or Napa
boasts subscribers in every US state and more
Valley reds.
than 40 countries worldwide.
In fact, it seems almost inconceivable in this
At the peak of his power between around 1990
day and age that any single critic could ever again
and 2015, Parker’s influence was so great that
become so prominent that their word effectively
one glowing review could completely transform
becomes gospel, with the ability to make or break
a vineyard’s fortunes, and send the price of
reputations at will. For better or worse, the wine
individual bottles and cases skyrocketing.
world has never before had an advocate quite like
This duly led to an idea taking hold known as
Robert Parker and, in all probability, there will
Parkerization, a phenomenon in which producers
never be another.
supposedly decided to abandon their traditional methods in order to create ultra-modern wines that he would score more favourably. Since the critic was thought to prefer bolder styles with
019
I
t may not be possible to accurately predict the
Hotels will need to introduce an entirely new and
future, but in an increasingly fast-paced world
varied collection of foods to their restaurants,
where designers are working to longer lead
as we will be able to produce plant-based foods
times, future gazing is becoming more important
and insect proteins efficiently with low impact
than ever. In celebration of its centenary, Hilton
through the use of renewable energy resources.”
Worldwide has partnered with futurologist Gerd
So, what can we expect on our plates? The
Leonhard to predict the trends it believes will
food in future hotel restaurants is expected to be
dominate the hospitality industry over the next
highly-nutritious, protein-packed and entirely
century – from technology and design to food
sustainable – think sweet algae fritters, beetle
and drink, sustainability and wellness.
bolognese, plankton pies and seaweed green velvet
Having unveiled a vegan hotel suite at Hilton
cake. Menus will be unnecessary, with biometric
London Bankside earlier this year, the group
data from embedded guest chips providing chef-
forecasts that in 2119, consumer diets will
consultants with food preferences, nutritional
be predominantly plant-based. With climate
requirements, allergies and flavour tolerances
concerns on the rise, farmed meats such as
on arrival, as Nathalie Corredor, Senior Vice
beef and lamb will be supplemented with lab-
President, Corporate Strategy, Hilton, explains:
Checking into 2119 From 3D-printed room service to fastfood nutrient pills, a new report from Hilton predicts an imaginative vision for the future of hotels.
020
grown and 3D-printed alternatives, while protein
“This embedded chip technology will detect
sources will come in the form of seaweed,
and diagnose any ailments, so dishes would be
mussels and insects – all requiring less land and
optimised to provide exactly what guests need.” The report also states that the concept of room
fewer natural resources to harvest. and
service will have evolved to provide instantaneous
sustainability will be the biggest challenges for
gratification, with Banks noting that “traditional
hospitality in 100 years,” says Emma Banks,
room service could be replaced with 3D-printed
Vice President, Food and Beverage Strategy &
food, or in-room, personal chefs who will be
Development, EMEA, Hilton. To harvest such
able to cook whatever the guest is craving”. And
foods, hotels could feature vertical hydroponic
though fast food may still exist in 2119, meal
crop-growing farms, with built-in irrigation
capsules will provide grab-and-go fuel for busy
systems collecting and recycling rainwater to
travellers, delivering sweet and savoury flavour
nurture the produce. Giant indoor allotments
combinations in one handy pill.
“Food
supply,
limited
resources
could help grow hybrid vegetables with high
Though many of Hilton’s concepts seem a
nutritional value, while chefs could yield from
little out there, hyper-personalisation will only
on-site insect farms and even crops farmed on
increase in the future according to Leonhard:
the surfaces of other planets.
“In 2119, we will still be searching for unique
In an extract from the report, Daniel Vennard,
experiences, but they will be more personalised
Director of the Better Buying Lab, World
than ever. One hundred years from now, hotels
Resources Institute, comments: “We currently
will have to create opportunities to converse,
depend on just twelve crops to feed much of the
collaborate and connect, delivering moments that
world, so our diets must become more biodiverse.
matter, individually, to each and every guest.”
2
019 marked the year that Mirazur – the
greater diversity of projects named number one
triple-Michelin-starred restaurant by chef
will spread the spoils more evenly – the spoils
Mauro Colagreco – topped the World’s 50
in this case being the prestige of beating other
Best Restaurants list. But 2019 also marked the
high-profile names, and the inevitable boost to
introduction of several format changes within
bottom line. Many might see this as a positive
said rankings, meaning that this will be the first
development, yet there are also several potential
and last time Mirazur is crowned the world’s
negative consequences to take into consideration.
finest, regardless of any future achievements under the same title.
Were a restaurant like Mirazur to take the crown one year, then completely reinvent itself
The list, either a prominent barometer of the
the following, with its new approach warranting
market’s tastes or a popularity contest depending
a second victory, is it fair for this effort to go
on who you ask (and how they placed), has
unnoticed? Does one year of exposure at the top
previously caught flak for its lack of diversity,
of the list provide the same benefits as a decade
though not so much in the context of its cultural
ranked consistently 2nd? Will the hall of fame ever
representation, rather concerning the issue
have the same clout and interest as the main list?
of repetition. Since its inception in 2002, just
And if the top restaurant maintains its supremacy
What a Difference a Year Makes How might format changes to the most prominent list in F&B affect those ranked?
eight restaurants have held the crown, with the
for a second year, but is not considered due to the
stretch from 2006 to 2012 shared between just
rule changes, does this mean the establishment
two establishments in Ferran Adria’s El Bulli and
that takes its number one spot is actually the
René Redzepi’s Noma.
world’s finest, or is it merely a case of the second
Stellar as these restaurants may be, the
The simple truth is that each format clearly
up some recurrent problems; mainly the message
has its own particular issues. One sees a lack of
that nobody else was able to reach this level
diversity, with the same names dominating as
for seven long years; that no new concepts or
long as they have the resulting cashflow to remain
innovations could top the efforts of the good old
in the limelight, whilst he other diminishes
boys; and some might argue that favouritism,
the elements of consistency, maintenance and
bias and lobbying efforts were having too much
reinvention vital in F&B, and the hallmarks for
of an impact.
some of a restaurant deserving to be named the
As such, the powers that be have made the
best bar none.
decision to refine the format for the coming
Only time will tell how this format change will
years, addressing the naysayers with a new rule
affect the list, the restaurants vying for its top
stating that a restaurant can only win the top
spot and the wider industry, but it is a safe bet
prize once. Each year’s number one will then
that some will be unhappy whatever format these
enter the hall-of-fame-esque, Best-of-the-Best
rankings ultimately take.
group, a move intended to recognise past winners whilst freeing up the top spot for others to make their mark. The intended impact is that the
022
best claiming the title on a technicality?
dominance of a few big names seems to throw
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TAF-19-017-AnzSupper-236x275_3mm_RZ.indd 1
04.03.19 12:39
Lisbon Calling Having set London’s food scene alight at Chiltern Firehouse, Portuguese chef Nuno Mendes now plans to dazzle diners in his homeland. Words: Ayesha Khan
F
ollowing a stranger at 10pm down a
where he’d be free to “crank up the music and
dark alley in Lisbon’s Bairro Alto –
just cook.” Bacchus, which sprang up in the
notorious even amongst city natives
unlikely surroundings of a tired old boozer, fused
– may not sound like a great idea,
everything that the ambitious chef had learnt
but that’s precisely what’s involved
and, as he freely admits, was somewhat “rough
in the run-up to my first meeting
around the edges”. The menu featured six or 12
with bohemian Portuguese chef Nuno Mendes.
courses “plus snacks” - fitting for its informal
And truth be told, Bairro Alto is now gentrified
pub roots - but rather than being a traditional
to the nines, the dark alley is just the service
gastropub, Bacchus was more like bistronomy,
entrance for the soon-to-reopen Bairro Alto
according to the maverick talent behind the
Hotel, a fancy member of The Leading Hotels
stoves. On any given day, this might translate
of the World collection, and the seemingly late
into creative dishes like ‘Oysters and Onions Old
hour is actually nothing out of the ordinary for
and New’, ‘Umami: From the Mountain to the
the City of Light at the height of summer.
Sea. Memories of San Sebastián’, or something
Nevertheless, Mendes still has a rebellious
entirely different altogether.
twinkle in his eye and tattoos to match. He also
Invigorated by the cult appeal of Bacchus,
has some serious culinary cred under his belt
Mendes turned his attention to starting up
(his tenure in the US lasted more than a decade,
The Loft Project, an admittedly “bonkers idea”
and he worked with the likes of Jean-Georges
involving a clandestine supper club in his own
Vongerichten, Rocco DiSpirito and Wolfgang
home where he, or a visiting chef friend, would
Puck) and, having proved his mettle as the
cook for a group of trusting patrons. “You’d send
founding chef at two London powerhouses,
an email, deposit money into my account and
Viajante and Chiltern Firehouse, he is now
then show up,” he recalls. “It was a completely
crafting the culinary narrative at Lisbon’s
independent project, we didn’t borrow money
hottest hotel refurb.
from anyone, and people like Magnus Nilsson,
After earning his stripes with the who’s who
David Pynt and even the guys from Noma
of chefs in the States in his formative years (and
cooked there. It was a home environment and
not forgetting a stint at molecular mecca El
a little bit punk rock, the mandate was just to
Bulli in Catalonia), Mendes originally moved to
go crazy. I wanted to break all boundaries and
London to open an inconspicuous Hoxton eatery
ideas of formality.”
SERVICE xxx
SERVICE
“We designed a business the way we wanted it, and not a business built for Michelin like many other chefs do.”
Bairro Alto Hotel’s restaurant overlooks the city
026
Although The Loft Project has long since
back to his time in Thailand. And then there was
shuttered, Mendes still exercises his culinary
his endless experimentation with milk, rather
freedom at Mãos, set atop a hip clothing store
fitting for a chef who grew up with a dairy farm
in Shoreditch. There’s a communal table for 16,
in the family; a perfect case in point being an
and very little else in the space, but Mendes and
innovative milk skin and sour milk creation
his chef-partner Eddie Pellicano make regular
simply named ‘milk’ – one of his favourites
appearances, chatting to patrons as they slice,
from the era.
dice and portion out 14 perfect courses.
Viajante earned a Michelin star in its first year
Soon after The Loft Project, Mendes was
of operation – an extraordinary achievement
presented with an exciting opportunity to really
for any chef, but something that carried extra-
make a name for himself at Town Hall Hotel in
special meaning for Mendes. “Not just because
Bethnal Green. He duly rose to the challenge
of the award itself, but also because we did it
by opening Viajante, an introspective restaurant
our way; we designed a business the way we
named after the Portuguese word for traveller
wanted it, and not a business built for Michelin
(and his own nickname among friends).
like many other chefs do,” he explains. But the
Although the venue’s exciting culinary offer
honour was bittersweet for its proud recipient
was rooted in his Portuguese heritage, every
because, soon after, he lost his father and both
now and then he also went off-programme
grandparents – three of the most important
to showcase the international flavours he
people in his life, all of whom helped lay the
encountered overseas. So, spicy chicken confit
groundwork for his interest in food.
sat in a crisped chicken skin ‘sandwich’, paired
Mendes’ accolades and growing cooking
with an eggplant and soy milk parfait, harking
prowess then caught the eye of renowned
STAR
EDDY
F OLLOW US
W W W . Z I E H E R . C O M
SERVICE
American hotelier André Balazs, who was set to embark on his first UK property, Chiltern Firehouse; he recollects a walk from the hotel’s Baker Street environs to The Connaught that sealed the deal. “That project was so much fun,” he says. “The layers that we managed to add were all so wellcurated – everything from glasses to cutlery. I spent 15 years in North America, and I wanted to capture the great North American pantry.” The wildly successful hotel restaurant is now a fixture in Marylebone’s dynamic food scene, serving up his distinctive twist on classics like steak tartare and Caesar salad, and favourites like monkfish smoked over pine with barley miso and fennel, and crab doughnuts. Despite the decidedly anti-establishment leanings, the chef’s view of hotel F&B may surprise. “I love hotels,” he says emphatically. “Most of my projects have been in hotels – even in my formative years, I worked at Trump International Hotel in New York. I like the idea of offering an experience that goes on beyond the two-hour slot at the table. You can really do something fun; you can amuse people for 24 hours or more.” And that brings us back to Lisbon. It is now 11pm on the eve of Bairro Alto Hotel’s opening and Mendes is settled on a mid-century chair at Mezzanine, the property’s soon-to-bebustling lobby lounge, beaming with excitement – you get the sense that it feels good to be home. As Creative Director of all the hotel’s F&B outlets, he now has a greater role than ever before on a hospitality project, but it doesn’t seem to faze him at all. “I was born and raised here,” he muses. “We used to have a farm in Alentejo many years ago. The food of the Alentejo is probably some of my favourite in the world, it’s peasant food. I am so inspired by Portuguese
“I am so inspired by Portuguese ingredients and recipes... Rather than trying to show the world Lisbon, we want to show Lisbon to the world.”
ingredients and recipes. The coast, the Azores, the Douro Valley, the microclimates you have here are incredible, yet for years not a lot of chefs in Lisbon were serving Portuguese food, it was all about Spanish and French food. Rather than trying to show the world Lisbon, we want to show Lisbon to the world.” Mendes certainly has no intention of falling into the same trap, and a desire to celebrate the very best of what Portugal has to offer underpins the culinary ethos at the hotel’s signature restaurant Bahr. The design, executed by homegrown design firm The Studio, melds gritty metals and industrial materials that recall the rough-and-ready nature of this neighbourhood’s past with sleek marble and warm woods. Modern barrel vaults in the main dining room set the stage for an impressive open kitchen where an all-Portuguese brigade will interact with guests and, as Mendes has always sought to, eliminate the boundary between diner and chef.
Chiltern Firehouse’s restaurant specialises in contemporary, ingredientfocused cuisine
028
“If you capture something at a less formal level, it becomes more democratic and more part of the life of the city,” he explains. Meanwhile, plentiful greenery reminds guests of Lisbon’s unmistakable seaside vacation vibe; Terraço Bahr,
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“I like the idea of offering an experience that goes on beyond the two-hour slot at the table. You can really do something fun; you can amuse people for 24 hours or more.”
the hotel’s once-iconic rooftop, has also been
specifically their distinctive gastronomic
restored to its former glory. Rooftops are all the
identities. “I love Goan cuisine, I love Malaysian
rage in Lisbon, so Mendes’ light bites and the
cuisine, I love Macanese cuisine,” he reveals.
clever cocktail menu on offer here look like they
“And I am fascinated by the connection between
could well slot in perfectly.
those cuisines and ours.” One thing is for sure
Moving down to ground level, Bar 18.68 is an
– whatever his next project is, it will not be
annex to the hotel located across the square that
anything like what he has done in the past
is, serendipitously, set in a former firehouse à la
(because that would just make him “bored”) or
Chiltern (its name recalls the year the volunteer
too highbrow (he visibly cringes when recalling
station, the oldest in the country, was founded).
suited patrons visiting former restaurants he
“We wanted to do a street-facing bohemian bar,
worked in). “If I adopted a cookie cutter-type
open from 6pm-2am,” explains Mendes. “It’ll
approach, I would say you have this concept, roll
have one counter with two bartenders and two
it out ten times, but that’s not me,” he reflects.
chefs, and serve finger foods and snacks. It’ll
“Who knows, maybe I’ll open a really cool Goan
be a destination that you can go to three nights
restaurant.”
a week.”
Crab doughnuts and beetroot rolls at Chiltern Firehouse
030
As I head back into the dark alley, the square
So what is next for this most experimental,
outside is only just getting started, and I’m
itinerant and democratic of chefs? “My head is
off to explore Lisbon’s street-side grill joints,
always going 100 miles-an-hour,” he confesses.
pastelerías and late-night bars, while Mendes
Away from Chiltern Firehouse and Bairro Alto
puts the finishing touches on those ambitions
Hotel, Mendes has long been fascinated by
plans to show his compatriots just how far he
Portugal’s colonies around the world, and
has come.
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The Maestro Legendary bartender Salvatore Calabrese reflects on his extraordinary career during an exclusive tasting of his new cocktail menu at Donovan Bar in London.
Words: Richard Frost • Portrait Photography: © Janos Grapow
T
he phrase ‘living legend’ gets bandied around a lot in bartending circles, but there can be little doubt that master mixologist Salvatore Calabrese is fully deserving of such a lofty title. The Maestro, as he is affectionately known by colleagues and customers alike, has been
mixing drinks for more than 50 years, worked his magic on a string of the world’s top bars, penned cocktail-making books that have sold in their millions, and famously raised the Martini to dazzling new levels of sophistication. Today, he is welcoming us to the luxurious surroundings of Donovan Bar at Brown’s Hotel in London’s Mayfair, so that we can be the first to try his new Swinging Sixtiesinspired cocktail menu, Our Generation. As ever, the affable Italian is impeccably turned out, dressed in a sharp suit and crisply ironed shirt, complete with natty martini cufflinks, which peek out from under his jacket sleeves whenever he gestures excitedly to emphasise a particularly important point. Alongside him are two trusted lieutenants who helped craft this ambitious list; Bar Manager Maurizio Palermo, a convivial figure with a ready wit and a mischievous twinkle in his eye, and Assistant Bar Manager Federico Pavan, an urbane character who loves using cutting-edge techniques to deliver unexpected flavour combinations. Of course, the grandeur of Mayfair is a world away from Calabrese’s introduction to F&B back in the ‘60s, when his father found him an entry-level job at Reginna Palace Hotel in the small Amalfi Coast resort of Maiori; here he
© Lateef Photography
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The Twiggy pays tribute to the eponymous British supermodel
made his first ever cocktail, an Americano, and developed some fundamental skills that would stand him in good stead for the future. “When I was 11, my very first duty before I went down to clean the bar was to slice the bread served at breakfast, and every slice had to be exactly the same thickness,” he recalls. “So even at that early age, I learnt how to be very particular and precise.” Calabrese’s keen eye for detail quickly marked him out as one to watch, and
“I believe if a cocktail becomes iconic, there’s no point losing it. After all, what’s the biggest dream of any bartender?”
drinks list, however, is a selection of 20 neverbefore-seen cocktails curated by Calabrese. The Our Generation menu plays on his childhood memories of growing up in the Swinging Sixties, while also honouring the bar’s namesake Terence Donovan, the celebrated photographer whose intimate and irreverent portraits of stars like Jimi Hendrix, Celia Hammond and Sophia Loren helped define the era. Cocktails are split into four groups of five: those in Portrait are
after stints working both behind the bar and in
soft and mellow, while Fashion is for fresh and
the kitchen, he was made Maître D’ at nearby
vibrant serves, Music comprises playful and
Hotel Panorama. “At 21, I was the youngest
delicate drinks, and Screen contains strong and
Maître D’ in the whole of the Amalfi Coast, with
bold creations.
27 people working for me,” he remembers, an
A perfect case in point is Black Trinity in the
achievement that evidently still fills him with
Portrait category, which pays tribute to the
pride to this day.
work of Donovan and fellow photographers
Then in 1980, he made the life-changing
David Bailey and Brian Duffy by mixing together
decision to move to London, and took up the
Hennessy cognac, Martini Riserva Speciale
challenge of transforming the fortunes of the
Rubino vermouth, port and Disaronno liqueur in a tumbler; the drink is topped with an aromatic
little-known bar at Dukes Hotel in St. James’s. To help put his new home on the map, he hit
thin-cut orange marmalade served in a chilled
cantaloupe melon foam, and accompanied
upon the idea of not just offering customers
cocktail glass, which the story goes was inspired
by a cube of melon on a cocktail stick. One
rare spirits, but selling them ‘liquid history’;
by his dutiful wife urging him to eat breakfast
might naturally assume that a cocktail built
patrons might be invited to try a vintage
before heading off to work.
around cognac and port would be intense and
cognac from the year Lord Nelson lost his life
Fast-forward to 2004 and Calabrese decided
powerful on the palate, but in Calabrese’s
at Trafalgar (1805), for instance, or one from the
to leave The Lanesborough to launch his very
hands, the result is surprisingly easy to drink.
year Napoleon invaded Russia (1812). “I always
own bar, Salvatore at Fifty in the Fifty St. James
“It’s intriguing because what should be strong
associate the age of the spirit with something
private members’ club, where he created the
and bold is actually soft and mellow,” asserts
happening in the world,” he explains. “This
sweet-and-sour Spicy Fifty cocktail (vodka,
Calabrese, who was inspired by memories of
was when I became the crazy bartender selling
elderflower cordial, lime juice, honey and chilli
seeing cantaloupe melon with port on countless
‘liquid history’, and the bar went from making
pepper), before repeating the trick in 2010 with
menus in the ‘60s.
£400-£500 a week to bringing in up to £10,000
the opening of Salvatore at Playboy in Playboy
Another mixological highlight is The Twiggy,
a night.”
Club London, which he only stepped back from
part of the Fashion collection; it takes its
At Dukes, Calabrese also achieved fame for
in 2016. But this is not to say that his most
cue from an iconic photo of the eponymous
creating a Direct Martini so good that Stanton
famous cocktails have now been consigned to
supermodel by Donovan, which hangs in the
Delaplane (the legendary American travel writer
the history books; today, Calabrese focuses on
bar. This fun tipple features Grey Goose vodka,
credited with introducing Irish Coffee to the US)
consultancy for clients such as Brown’s owner
passion fruit syrup, coffee beans, vanilla essence
called it “the best Martini in England”, and
Rocco Forte Hotels, and signature serves such
and champagne, all served in an elegant thin-
novelist Kingsley Amis declared there was no
as the Breakfast Martini and Spicy Fifty have
stemmed flute. “Here we have something very
better barman in the whole of London. With
duly been added to the menu at Donovan Bar.
vibrant and refreshing with a beautiful sensual
his reputation skyrocketing, Calabrese opted
“I believe that if a cocktail becomes iconic,
colour, almost purple or lilac,” says Calabrese.
to move on from Dukes in the early ‘90s to
there’s no point losing it,” he says. “After all,
However, the most visually arresting element is
strut his stuff over at The Lanesborough in
what’s the biggest dream of any bartender? It’s
the garnish, which takes the form of an edible
Knightsbridge. It was here that he created the
to immortalise yourself in a great cocktail that
flower shaped to resemble a lipstick mark. “It
Breakfast Martini, a deliciously bittersweet
people still drink in a hundred years’ time.”
looks like Twiggy herself had a sip from this
combination of gin, Cointreau, lemon juice and
The centrepiece of Donovan Bar’s new
glass,” jokes Palermo.
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© Janos Grapow
Salvatore Calabrese heads up the drinks offering at Donovan Bar
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At the opposite end of the spectrum, Not Shaken,
you cater to a range of tastes. Far too many lists today
Not Stirred sits in the Screen section, and harks back
are all about offering drinks with a strong character,
to Donovan’s famed shots of Sean Connery in the same
but it shouldn’t just be about that.”
year the James Bond franchise debuted in cinemas.
Interestingly, Rocco Forte Hotels did not just bring
It comprises Cîroc vodka or Tanqueray No. Ten gin
in Calabrese for his cocktail-making skills, it also
distilled with coffee liqueur and ginseng, along with
worked with him to redesign the venue itself. Among
a few dashes of homemade green mint liqueur and
the changes that he instigated was a comprehensive
dandelion bitters, served in a martini glass. “This is
overhaul of the back bar, transforming it into the
our way of honouring Salvatore Calabrese by serving
perfect environment for mixologists. “I want to
a Martini direct like he does,” explains Pavan. Of
make sure that a bartender is able to do everything
course, Martinis are traditionally accompanied by
necessary to make the cocktail list in three steps,” he
either an olive or a twist, but here customers are
declares. “How many times have you had to wait 20
invited to try homemade ‘coffee caviar’ instead, tiny
minutes to get served in a bar because everything is
coffee-flavoured spheres dropped directly into the
so complex and complicated? I want you to have your
cocktail or served on the side according to customer
drink in five minutes.” Innovative features such as the
preference. Not only does this enable the bar team
Calabrese Sink have been introduced to help achieve
to reference Calabrese’s Italian roots, and specifically
this admirable goal; named after its creator, the
his love of coffee, it also gives the drink a pleasingly
sink reduces turnaround times by letting bartenders
bitter aftertaste that contrasts nicely with the initial
quickly wash away perishables like fruit and vegetable
sweetness of the mint.
peel without having to worry about blockages or
“Each cocktail is very different,” reflects Calabrese,
breakdowns, all while keeping pesky flies at bay.
who spent six months developing Our Generation
Unsurprisingly, Calabrese’s experience of what
alongside the bar team. “A great menu is one in which
really matters in mixology has made him something
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of a go-to figure for hospitality professionals looking
has served everyone from Mick Jagger and Maurizio
to improve their beverage offering. Besides Donovan
Gucci to Stevie Wonder and the Queen.
Bar, he has also consulted on a host of other venues
The 64-year-old’s achievements feel all the more
down the years, including Mixology 101 in LA, Bound
impressive if you consider quite how far he has come
by Salvatore at The Cromwell Hotel in Las Vegas and
since first learning the ropes in the Swinging Sixties,
Salvatore at Maison Eight in Hong Kong. “One of the
though perhaps one can still see glimpses even today
things I focus on a lot as a consultant is how to make
of the same attention to detail that served him so well
people feel special,” he reveals. “Customers won’t
on the bread station five decades ago. A prime example
come to a bar if it’s just about the drinks. Beverages
of this comes when Palermo and Pavan unveil Not
are one element of what we provide, but we must also
Shaken, Not Stirred, their tribute to The Maestro, at
offer good service and really care for our guests.”
the end of our tasting; it is fascinating to see Calabrese
Calabrese, a former President of the UK Bartenders
instantly single out what would make the cocktail
Guild, is certainly no stranger to sharing his passion for
even better. He has noticed the homemade ‘coffee
the art of mixology with the world. The irrepressible
caviar’ is clumping together after being dropped into
Italian has written no fewer than 13 drinks-related
the glass, and so quietly, understatedly and with the
tomes to date – his first book, Classic Cocktails, sold
bare minimum of fuss, he urges them to gently stir
over 1.5 million copies – and developed a range of
the drink in future, ensuring this modern take on the
barware carrying his name in collaboration with Urban
Martini looks every bit as good as it tastes. A small
Bar. As if that wasn’t enough, he also fronts his own
detail, perhaps, but one that neatly illustrates how this
bartending competition, The Maestro Challenge, in his
living legend’s relentless focus on achieving perfection
hometown of Maiori, has his own lemon liqueur, and
remains undiminished even after all these years.
Madam Loren references Italian actress Sophia Loren’s love of spaghetti al pomodoro
© Lateef Photography
038
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© Haydon Perrior
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High Standards Three of the key players behind The Standard’s innovative F&B programme discuss the reality of bringing bold new concepts to life. Words: Richard Frost
F
ew brands have done more to change the perception of boutique hotels than The Standard, whose five US properties have built their reputation on embracing cuttingedge youth culture, attracting a diverse mix of artists, musicians and trendsetters
by offering hip social events and stylish design at a relatively accessible price point. Now, parent company Standard International has set its sights on rolling out this winning formula overseas, starting with London. Developed in partnership with Crosstree Real Estate Partners, its first property outside the States is certainly a sizeable statement of intent, boasting 266 guestrooms and a prime location in the former Camden Town Hall Annex, a 1974 Brutalist structure opposite the spectacular St. Pancras station. One of The Standard’s key calling cards has long been its dynamic F&B offering, and the new London outpost continues this trend with a vibrant programme designed to appeal to millennials and younger demographics in particular. On the ground floor, guests can choose between Isla, a seasonally focused all-day restaurant with a predominantly natural wine list; Double Standard, a boisterous bar specialising in classic cocktails and food
The Panel (left to right): Helenka Fletcher, Executive Director of F&B Adam Rawson, Executive Chef Peter Sanchez-Iglesias, Signature Chef
© John Scott Blackwell
inspired by British pubs and New York diners; and Library Lounge, a laid-back space for ordering hot drinks and snacks. And on the top floor, destination restaurant Decimo will offer Spanish and Mexican cuisine, while a standalone bar will serve high-quality cocktails – both are scheduled to open in October 2019.
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© Charlie McKay
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In this exclusive interview at the property, Supper explored the realities of delivering this ambitious food-and-drink offering with Helenka Fletcher, Executive Director of F&B; Executive Chef Adam Rawson, who oversees Isla, Double Standard, Library Lounge, breakfast and room service; and Michelin-starred Signature Chef Peter Sanchez-Iglesias, who will run Decimo. The Standard enjoys strong brand recognition in the States, but is less well-known overseas. What is the overall concept behind your F&B offering in London?
“It’s about getting quality, of course, but also finding suppliers that will go the extra mile for us... Working with suppliers that will really hustle to get things done is key.” HELENKA FLETCHER
duo Casamia and Paco Tapas], using exactly the same recipe. We’ve tried a million different versions, but it just works best the way it is. Any large hospitality development depends on a network of suppliers delivering products and services in a timely fashion, and The Standard is no different. In terms of dinnerware, for instance, Isla features custom plates from London-based Sofia Ceramics, while Decimo relies on handmade items by The Village Pottery in Bristol; throughout the hotel, meanwhile, the property uses David Mellor Design drinks trays in The Standard’s iconic red colour, as well as specially shaped paring knives and
Helenka Fletcher: We have five established
cutting boards from the same company for
businesses over in the US, but this is our first
its in-room cocktail stations. How do you go
international opening, so it’s really important
about picking the right suppliers to fit in with
to us as a brand. We have some fantastic F&B
your vision?
venues in the States; for London, we wanted to offer something to the local market, but also
having Shawn as the designer. Normally chefs
HF: It’s about getting quality, of course, but
something for international guests who already
have to be very conscious of how a restaurant’s
also finding suppliers that will go the extra
have certain expectations of The Standard as
going to look, but knowing Shawn is involved
mile for us. Even with the best planning in
F&B is such an important part of our brand, it’s
is massively reassuring because we can just let
the world, you get to the end of a project and
50/50 with the rooms.
him do his thing.
you’re running around trying to find things on
The Standard, and each of its F&B venues,
Adam Rawson: The briefs were already in place
has been designed by long-time collaborator
when I came on board. There was a clear idea
Shawn Hausman in partnership with the
of what these outlets needed, but it was my
In an unusual move, the Library Lounge
hotel’s in-house team. Rawson and Sanchez-
responsibility to come up with the menus.
includes its very own broadcast recording
a deadline, so working with suppliers that will really hustle to get things done is key.
venue called Sounds Studio, capable of hosting
Iglesias, who both joined in mid-2018, have also been encouraged to get involved in the
Isla’s culinary offering revolves around
DJ sets, live shows and podcasts. This clearly
development process. To what extent has all
seasonal British produce and light proteins,
ties in with The Standard’s aim to develop a
this influenced the final design?
including lots of healthy options designed for
distinct, location-specific musical identity
sharing, while Decimo focuses on live-fire
for each of its properties globally, from jazz
HF: This project’s been four years in the making.
cooking, with grilled meat and fish given pride
in New York to stripped-down folk and rock
We’ve known for some time what Double
of place on the menu. What do you consider to
‘n’ roll in Hollywood. Does Sounds Studio have
Standard’s concept would be, for example, so
be each restaurant’s signature dish?
any impact on the hotel’s F&B programme?
talent like Adam to come in and realise our
AR: Isla has a rotating menu so things will
HF: Yes, definitely. The Library Lounge is a
vision. Shawn has such a history with the brand
evolve quite a bit over time. But I think the
space for us to showcase all those things that
as well. He’s designed all of our properties
ceviche served with fresh lettuce and herbs will
are important to our brand’s DNA – music, art,
globally – he really understands the brief, and
always be there in some shape or form.
fashion and culture. That impacts on the F&B
we’ve focused on creating a platform for local
offering not just in an obvious transactional
knows exactly what we’re looking for, what’s important to us. Peter Sanchez-Iglesias: We’re really fortunate
PSI: For Decimo, I’d say the jamón croquetas.
way, but also in terms of drawing a demographic
It’s one of the things we’re bringing down
to the space that understands and appreciates
from Bristol [where he runs Michelin-starred
what we’re about.
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Š David Cleveland
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© David Cleveland
With this hotel, there’s really no reason why you’d have to leave at all if you didn’t want to. You could easily stay here for 24 hours and have a brilliant time.” PETER SANCHEZ-IGLESIAS
Besides London, The Standard also has hotels
things, along with working to deadlines and
in New York’s East Village and Meatpacking
coping with the logistics of Peter being down
District, Downtown LA, West Hollywood and
in Bristol. Also, you can plan things as much as
Miami Beach. To what extent does the F&B
you want on paper, but until you open the doors
programme here rely on tried-and-tested
and see how people behave within a space, you
concepts imported from the States?
never quite know what’s going to work, and what needs to change really quickly. But that’s
HF: We never copy-and-paste ideas. It would’ve
all part of the fun and the excitement.
been a really easy fix for us to say the bar at the top of our High Line hotel [in New York’s
And finally, London has witnessed an explosion
Meatpacking District] works so let’s just bring
in the number of boutique hotels in recent
that here, but that’s not what we do as a brand.
years, meaning any newcomer must work even
All of our properties are unique.
harder to stand out from its competitors. What do you think makes The Standard different?
PSI: Put it this way, nobody’s said to me ‘this is what we do in the States, so this is what we
PSI: With this hotel, there’s really no reason
should do in London’. It never gets mentioned.
why you’d have to leave at all if you didn’t want to. You could easily stay here for 24 hours and
The process of turning ideas on a drawing
have a brilliant time.
board into a successful hotel F&B programme is rarely straightforward. What has been the
HF: That’s what already happens a lot in New
biggest challenge in bringing The Standard’s
York, isn’t it? In London, it’s not in people’s
various different concepts to life?
nature to hang out in hotels, simply because there aren’t any like The Standard. Until now.
HF: Probably having to juggle so many different
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Rib Pestana Plaza Mayor MADRID
Words: Agnish Ray Photography: © Felipe Scheffel Bell
IN A BITE Covers: 80 Owner: Global Mandalay Operator: Pestana Architecture: Grupo SanJose Interior Design: Estudio B76 Uniform Design: The Labo, 33 Huellas Signature Chef: Rui Martins Head Chef: Borja Veguillas F&B Manager: Cristina Mos Head Bartender: Carlos Marqués Head Sommelier: Patricia Larios www.pestanacollection.com
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P
ortuguese hospitality group Pestana has
by cobbled stone flooring, Indian laurel trees
sunk its teeth into a tasty piece of Spanish
and potted plants.
real estate, opening the first ever hotel
Spanish interior design practice Estudio
to sit on Madrid’s Plaza Mayor. Over the 17th
B76 looked to keep the hotel and restaurant’s
and 18th centuries, this site was the casa de la
aesthetics true to the building’s history. Original
carnicería – the establishment responsible for
wooden doors have been preserved, lacquered
supplying meat to the markets of the capital and
in black and used to line various walls, while
its surroundings. Now, in the hands of chef Rui
the hallways approaching Rib display lace
Martins, Pestana’s restaurant Rib is a succulent
embroidery, Andalusian tiles and Moorish door
homage to the building’s heritage.
frames. This contrasts with the modern décor
Hefty cuts of beef take prize place on Rib’s
inside, which includes bespoke furniture items
menu, from sirloin and ribeye to entrecôte
by the studio, where the mustard and turquoise
and chuletón. The tartare and carpaccio bring
of the leather seating rests easily against bold
a raw touch to the experience, while the leg-
materials like oak and brass.
and-nose stew epitomises Spain’s snout-to-
Elsewhere, a colourful floral pattern
tail approach to meat. Fish and seafood make
reminiscent of Madrid’s folkloric fiestas is
stellar appearances too, like the shrimp with
splashed across the walls of the cocktail bar
beef marrow, served in the bone.
next door, which serves mixes inspired by the
The restaurant sits in a courtyard area and
Portuguese empire. Completing the hotel’s F&B
the glass ceiling overhead, dappled with ivy,
experience is its bar and café, whose seating
lets sunlight pour in all day, while narrow,
spreads out onto the Plaza Mayor itself. Here,
cylindrical brass lighting pieces hang down,
guests can admire the colours and patterns of
illuminating the venue come nightfall. The
the square’s pavements and facades – many of
outdoor feel of the conservatory is completed
them echoed inside this stylish new property.
THE ART OF SERVICE
www.hepp.de Sequence – The revolution of modular buffet systems SEQUENCE is a sight to behold and a taste to savour. The unique trapezoidal shape is impressive, highly individual and easy to handle in daily use. There are no limits to the creative design of the tables and platters – whether arranged together, individually staged or combined with other HEPP buffet solutions.
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Lucky Cat London Marriott Hotel Grosvenor Square LONDON
Words: Donna Salek Photography: © Sim Photography
IN A BITE Covers: 144 Private Dining Rooms: 3 Owner: Gordon Ramsay Restaurants Interior Design: Afroditi Krassa Executive Head Chef: Ben Orpwood www.marriott.co.uk
048
G
ordon Ramsay’s new venture, Lucky
The cuisine is characterised by dishes such as
Cat, is every bit as playful as the name
crunchy prawn toast with sesame and kimchi,
suggests. Designed by Afroditi Krassa,
smoked short rib bao with yuzu mustard, and
the concept draws inspiration from 1930s
Burmese crab masala with coconut shavings
Tokyo’s Kissa clubs, renowned for offering great
and roti, while the drinks menu features Lucky
food, drink and jazz. Urban-cool details from
Cat’s extensive Japanese whisky selection,
this era are present throughout, alongside fun
complemented by signature cocktails such as
elements such as kitten tiles, feline tail hooks
Ureshii (Haku vodka, sake, lychee, rose and
and a Maneki Nejo feature wall made up of 300
smoked sea salt) and Eastern Promise (Bombay
handmade ceramic cats, the beckoning figurines
Sapphire gin, plum wine and yuzu mist).
believed to bring good luck.
“The scale and ambition of this project is
Intricately curved brass screens, antique
what has excited us from the very start,” says
mirrors and distressed leather provide opulent
Afroditi Krassa, founder and Creative Director
flourishes across the restaurant, while the
of the eponymous design studio. “Working
Asian theme is reinforced by the inclusion of
very closely with Gordon and his team, we have
a cast brass bamboo bar front, rare Japanese
successfully curated something that is relevant
knife displays, layered linen screens, geometric
but not formal, vibrant but not overbearing, and
patterns and indigo-dyed fabrics. The kitchen is
predominantly, allows the food and drinks to
overlooked by two chef’s tables, allowing guests
take the centre stage.” Ramsay adds: “Ensuring
to enjoy the spectacle of food being prepared
we got the interior design right was imperative
up close; meanwhile, at the raw bar, guests
for Lucky Cat. Afroditi Krassa understood our
can sample exquisite sushi and sashimi in a
vision from the start, their attention to detail
luxurious setting; and there are three private
and passion for perfection is what has made this
dining rooms, Sora, Tochi and Uni.
a successful partnership.”
BY APPOINTMENT TO HRH THE PRINCE OF WALES SUPPLIER OF CRYSTAL GLASS JOHN JENKINS & SONS LTD T/A WILLIAM YEOWARD CRYSTAL HAMPSHIRE ENGLAND
JOHN JENKINS established 1901
the perfect cocktail… the perfect glass
NYEWOOD, ROGATE, PETERSFIELD, HAMPSHIRE GU31 5HZ Tel: 01730 821811 Email: office@johnjenkins.co.uk NEW YORK SHOWROOM, 41 MADISON AVENUE, 13TH FLOOR, NEW YORK, NY 10010 Tel: 1-800-818-8484
www.johnjenkins.co.uk
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Traymore by Michael Schwartz Como Metropolitan MIAMI BEACH
Words: Matt Turner Photography: © Ken Hayden
IN A BITE Covers: 90 Owner / Operator: Como Hotels & Resorts Interior Design: Marcela Lombana F&B Consultant: The Genuine Hospitality Group Graphic Design: Hotcakes Head Chef: Michael Schwartz Executive Chef: Jorge Negron F&B Director: Raul Duran Head Bartender: Heriberto Oliva Head Sommelier: Alexis Sanchez www.comohotels.com
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M
ichael Schwartz is a doyen of the Miami
At the raw bar, seafood dishes such as royal
culinary scene, best known for his
red shrimp marinated in coconut milk and
flagship restaurant, Michael’s Genuine
lime, or king crab with miso mustard sauce
Food and Drink. So when Como Hotels & Resorts
are showcased. And plant-based dishes take
sought to reinvigorate the dining offer at its
centre stage on the market table: broccolini
Miami Beach property, it brought in the James
is given texture with Thai peanut sauce, while
Beard Award-winning chef, not just for the
cucumbers are smashed and enhanced with
hotel’s main restaurant, but also to oversee
Japanese flavours of shichimi togarashi and
room service, poolside dining and the bar.
nori. Elsewhere, the fusion of local and oriental
Traymore by Michael Schwartz combines
influences continues apace: steamed snapper
fresh, clean Floridian flavours with South-
comes with a shiitake and ginger broth; beef
East Asian influences, reflecting Como’s roots.
carpaccio sits alongside a salad of palm heart,
Seasonal, local ingredients with a healthy twist
kohlrabi, peanut, and burnt lime vinaigrette;
are at the heart of a menu celebrating the
and wok-charred wild salmon is adorned with
eastern philosophy of balance, in which “the
sprouts, toasted pumpkin seeds and soy.
dishes are light, yet grounded by the earthier tastes of umami”.
Breakfast and in-room dining menus both take their lead from Como’s signature Shambhala
The restaurant occupies a 1930s building
Cuisine concept, where organic, local produce
by architect Albert Anis in the heart of the
is sourced from land and sea, working with
city’s Art Deco district. Interiors – originally
ingredients rich in living enzymes, vitamins and
completed by Paola Navone when the hotel was
minerals. Even the cocktail list, by mixologist
first launched – have been refreshed by designer
Maria Pottage, has a health-conscious and
Marcela Lombana, working with Como’s in-
exotic twist, with libations that promise to
house team.
‘Align My Chakras’ or ‘Hail to the Sun’.
www.pordamsa.com @pordamsadesignforchefs
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Capiz Lounge Renaissance Boston Waterfront Hotel BOSTON
Words: Donna Salek Photography: Š Sean Litchfield
I
nspired by Boston’s nautical and academic
attention and creates a more residential feel
heritage, Capiz Lounge sits within the newly
thanks to includes custom-designed wooden
reopened Renaissance Boston Waterfront
shelving, a vintage-inspired map of Boston
Hotel. The 3,100ft2 space spans two areas,
and a gas fireplace. Meanwhile, the banquette
the bar and the library, and Jeffrey Beers
is upholstered in a rich green velvet and dining
International uses several design elements that
chairs come in brown leather, while table-
recur throughout, including warm materials
tops are crafted from distressed wood and
such as emerald-green fireclay tiles, brass
the bottoms use bronze to create a vintage
detailing and oak millwork.
ambiance. Completing the overall effect,
During the day, large-format windows allow natural light to flood the lounge, while in the
IN A BITE Covers: 105 Operator: Renaissance Hotels Architecture: LDa Architecture & Interiors Interior Design: Jeffrey Beers International Procurement: Hilton Supply Management Art Consultant: Kalisher, Ellis Adams Group Graphic Design: Koegelenberg Head Chef: Marya Moore F&B Manager: Michael Sutton Dinnerware: Steelite www.renaissance-hotels.marriott.com
052
integrated table lamps line the back of the banquette and illuminate the library space.
evening, they frame the eye-catching oversized
The two areas are visually unified through
bar and dining scene. Acting as a beacon for the
the inclusion of consistent design features
venue as a whole, a wicker bottle display crafted
such as artwork by Kalisher, black-and-white-
from bronze metal mesh and oak forms the bar
striped porcelain-tiled flooring, a ceiling
centrepiece; and Edison bulb light pendants
painted uniformly in dark grey, and column
hang from the ceiling in a spiral, further
detailing showcasing a wood base trim and inset
animating the space and drawing attention to its
wallcovering. A similar amount of thought has
focal point. The design also incorporates rich-
been put into developing an exciting beverage
brown leather bar chairs and stools, distressed
programme built around a mix of cocktails,
wooden bar tables, grey leather lounge chairs
local craft beers and wine. Rounding out the
and a navy velvet banquette.
F&B offering, customers can also choose from a
Upon moving through into the library, the feature wall immediately captures the
range of signature dishes, bar snacks and small plates created by the onsite culinary team.
C R E AT I V E D E S I G N L U X U RY H O S P I TA L I T Y horeca.lsa-international.com
Supper Magazine-Rum.indd 1
28/02/2019 12:08:29
August ANTWERP Set in a former convent, August boasts a restaurant led by Michelin-starred chef Nick Bril and a spectacular bar. Words: Alia Akkam • Photography: © Robert Rieger
C
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elebrated chef Nick Bril’s restaurant
Now, the 44-room August combines Bril’s
at August, the new Antwerp hotel set
considerable talents with those of Mouche Van
in a one-time convent, fittingly feels
Hool, whose beloved Hotel Julien in the city
like sacred territory. Housed in the corridor
centre represents a stylish reinterpretation of
surrounding the Augustinian convent’s original
two 16th-century townhouses. “Nick is a very
chapel, it is dominated by an oak floor and brick
well-known chef and I love his style of cooking,
walls, and is brightened by a bevy of plants,
it pleases a lot of people,” says Van Hool. “Two
conjuring an atmosphere that is at once both
years after The Jane opened, I told him I was
hushed and inviting.
going to launch a hotel. He asked if I had a chef
August is located in the Green Quarter, a
already and spontaneously presented himself,
pedestrianised luxury development on the site
as he had always dreamed of offering some
of a former military hospital complex dating
rooms to his guests after dinner.”
from the 19th century. Barely 50 metres away is
At the time of this conversation, Bril admits
The Jane, where Bril presides over the kitchen
he was “ready for a new challenge”, and
to widespread acclaim. Often considered the
was furthermore compelled by the idea of
city’s finest restaurant and proud holder of
“having a beautiful hotel situated so close to
two Michelin stars, The Jane opened in 2014
the restaurant”, envisioning guests checking
in the old chapel on the grounds, and one of
in, savouring an apéritif at August’s bar,
the highlights of this monastic yet glamorous
then heading over to his Michelin-starred
dining room, courtesy of Dutch designer Piet
establishment. “Both The Jane and August
Boon, is the open kitchen; enveloped in glass,
are modern, but their histories are written in
it is a minimalist present-day shrine to the
them,” he says. “I love running restaurants that
building’s religious past.
combine aspects of both the old and the new.”
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August’s unforgettable bar is housed in a former chapel
Departing from his menus at The Jane and the accompanying Upper Room Bar, Bril was keen to translate the allure of his hard-to-get-in flagship into something more accessible for August, a place where breakfast could organically flow into lunch and dinner day after day. This meshed perfectly with Van Hool’s own vision. In a nutshell, Van Hool wanted a “contemporary brasserie menu, a no-nonsense kitchen, and a restaurant emphasising quality ingredients”. Bril’s response revolves around a frequently changing menu embracing produce grown on the rooftop of Pakt, an adjacent industrial site now brimming with creative entrepreneurs working out of warehouses – where Bril also operates The Jane Table, a private-dining retreat. Fresh-from-the-garden herbs and vegetables make their way into such dishes as mackerel with eggplant, fish sauce, sesame and lime, as well as Bresse chicken with young carrot, malvasia and roasted jus. Desserts, like apricot cheesecake amped with carrot, elderflower and yogurt ice cream are also a compelling reason for customers to linger on the stylish banquettes. Interestingly, August is the first hotel project for local designer Vincent Van Duysen, who respected the building’s original bones during the restoration by mixing a muted palette with graceful furniture arrangements, and the restaurant follows suit in impressive fashion. Not only did he design the chairs and tables in collaboration with Molteni&C, he partnered with Flos for the pendant lighting, and his tableware was developed with Serax. In total, the restaurant seats just 52 patrons, which Bril reckons is the perfect size because a larger room might alienate locals; as it happens,
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many have already made repeat visits to this
components that have been introduced
intimate space. “August is not only designed
selectively to distinguish the contemporary
with resident guests in mind, but to draw in the
from the classic”. For Bril, meanwhile, the
general public,” adds Van Duysen.
bar provides yet another opportunity for him
Locals also like coming to the high-ceilinged
to showcase his versatility behind the stoves.
bar, housed in a glorious former chapel. Ideal
“It’s nice for a chef to be able to create things
for guests who check in late and want a quick
on different levels with different budgets,” he
round of oysters dressed with merlot vinegar
explains. “At the bar, I can serve a Caesar salad
or an eight-week-matured Holstein steak
and a burger.”
with béarnaise sauce and garlic, it also serves
As guests walk to and from their rooms
appealing drinks like a Genever Old Fashioned
at August, they must first pass through the
or a refreshing concoction blending rhubarb
central bar, taking in the sound of a bartender
and Hierbas de las Dunas, a made-in-the-
vigorously shaking a drink and, along the way,
Netherlands liqueur relying on wild herbs from
catching glimpses of diners laughing mid-meal.
the North Sea dunes. “Having a cocktail at the
At another property, this short yet very public
bar of a hotel didn’t exist in Antwerp, I love
journey to the lift might be an awkward one.
that idea,” says Van Hool, who wants to foster
However, the connection feels natural here,
a vibrant community at August.
the prominent visibility of the restaurant and
More elaborate than the rest of the hotel, the
bar attesting to how important these two social
bar “keeps in mind its original purpose, it is
spaces are in shaping the hotel’s identity. “The
the epicentre of the entire hotel”, according
goal,” as Van Duysen puts it, “is for hotel guests
to Van Duysen, while white mouldings and
to feel completely welcome and at ease in a
hand-painted tiles are amplified by “black
pleasant, hospitable environment.”
IN A BITE Covers: 52 Owner: Mouche Van Hool Interior Design: Vincent Van Duysen Signature Chef: Nick Bril Tableware: Serax www.august-antwerp.com
OUT OF THE ORDINARY
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8—10 SEPTEMBER 2019 OLYMPIA LONDON
Mandarin Oriental Jumeira DUBAI A strong F&B programme lies at the heart of Mandarin Oriental’s eagerly anticipated debut in the Middle East. Words: Devina Divecha • Photography: © Silverfox Studios / Nacasa & Partners Inc.
W
hile it’s not uncommon to see multiple
charcoal, and Netsu is the first of its kind in
hotels debut in Dubai every year, it’s
Dubai. The restaurant is helmed by Australian-
rare to witness a property opening up
born Ross Shonhan, formerly Head Chef at
on the natural beachfront of the city – simply
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Zuma and Nobu Dallas.
because the available spots are already taken.
The brief given to Silverfox Studios for this
For its Middle Eastern debut, Mandarin Oriental
ambitious steakhouse featured a robatayaki
snagged a prime location on the highly coveted
grill, sushi bar and lounge with standalone bar
Jumeirah Beach Road; designed by Jeffrey
and cocktail facility. “The architect’s drawings
Wilkes, the property features spacious and
showed a dramatic double-height volume,
elegant guestrooms, most with private balconies
from which we discussed a split-level theatre
and terraces, offering views of the Arabian Gulf
concept,” recalls Patrick Waring, Partner at
or the city skyline. The arrival experience is
Silverfox Studios. The Japanese traditional
particularly memorable, framed by a canopy of
kabuki theatre was the inspiration behind the
14 bronze metal trees that line the hotel’s lobby,
rest of the concept creation and planning;
all the way to the oceanfront.
Waring adds: “The front-of-house kitchen
Mandarin Oriental Jumeira’s dynamic
location, size and circulation pathways reflect
F&B programme has been created by interior
this kabuki design philosophy, which places the
architectural design business Silverfox Studios,
stage in the centre of the room, away from the
and a host of top companies are supplying this
main back-of-house kitchen.”
landmark project, including Siom Orfevres
Moreover, the carefully curated beverage
and Studio 1765. Indeed, the hotel boasts a
offering continues this focus on celebrating
dazzling array of restaurants and bars, each
one of Asia’s most distinctive cultures. F&B
with their own standout elements – an essential
Director Ben Ackhurst says: “Netsu offers the
consideration in a city where venues open and
opportunity to discover the stories behind
close with alarming regularity.
Japan’s finest sake varieties with a dedicated
On the ground floor, just off to the left of
sake sommelier, Sourav Dutta, taking guests
the lobby, is Netsu, a Warayaki-style Japanese
on a journey through Japan, while uncovering
steakhouse. Warayaki involves finishing grilled
distinct notes, flavours and pairings during
foods in flames from a straw stack, rather than
their dining experience.”
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The second signature restaurant is Portuguese concept Tasca, located on the sixth floor. Tasca is the creation of José Avillez, who is also behind double-Michelin-starred Belcanto in Lisbon, and this outpost represents his 18th site in total. Avillez was in attendance for the official opening party, and emphasised his desire to deliver an authentic Portuguese experience to the city. In line with his ethos of providing authenticity, the name of the outlet relates to small family-run eateries, where drinks and small plates are served from a bar area or kitchen. “Our brief was to maintain the unique qualities associated with the origins of the tasca culture, embracing the casual, friendly nature of these family eateries, while adding this outlet as a chic, sophisticated and edgy component to the hotel’s F&B mix,” says Susan Heng, Partner of Silverfox Studios. Space constraints have directly influenced the design – with an open kitchen on an island sharing the same space as the cocktail and mixology stations. Meanwhile, seating has been placed around the
Australian-born chef Ross Shonhan is behind Warayaki-style Japanese steakhouse Netsu
island, forming part of the overall experience, in which chef and guest interaction is key. The dishes showcase modern takes on Portuguese classics from both the sea and the land, such as giant red shrimp, bacalhau à Gomes de Sá, piri piri chicken with smoked avocado cream, and a surf-and-turf platter with blue Portuguese lobster. Complementing the culinary offering is an extensive wine list. “From port and vinho verde to Mateus rosé and Douro reds, Tasca offers the largest selection of Portuguese wines in the UAE,” says Ackhurst. Further bolstering its credentials in this regard is the presence of Head Sommelier Nuno Oliveira, a real connoisseur with an extensive knowledge of Portuguese vineyards and wineries. Other concepts at the hotel include The Bay, a brasseriestyle ground-floor restaurant with show kitchens and family-friendly menus. The Bay’s brief called for several components to be included into the three-meal concept, and Silverfox introduced zoning between different sections of the restaurant with its clever use of space. From tall greenhouse garden trellises and ceiling details through to sliding folding
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screens, a number of design elements have
homage to the City of Gold, one of its signature
been woven in, allowing for both flexibility of
dishes features 24-karat Gold Almas caviar
operation and variety in F&B offering.
topped with 24-karat gold flakes.
Located in the lobby under the metal trees,
Another exclusive element is the Club Lounge,
meanwhile, the Noor Lounge offers guests hot
which is accessible to guests staying in the
drinks and light refreshments with a focus on
hotel’s Club Rooms and Suites – also designed
the ‘Tea Voyage’ afternoon-tea experience,
by Silverfox Studios. The hotel viewed this
courtesy of Executive Pastry Chef Gregory
area as a residence when providing the design
Chrismant. Elsewhere, The Mandarin Cake
brief, wanting guests to enjoy the facilities as
Shop provides a selection of delectable treats,
if they were an extension to their rooms. From
not least authentic Arabic sweets in a nod to the
small private lounge work pods to a walk-in
wider region. And situated in the heart of the
kitchen and table, as well as a breakout room,
resort, the Sun Vibe Pool Bar serves refreshing,
there are multiple elements within the lounge
handcrafted cocktails alongside an extensive
that provide a sense of belonging and casual
range of poolside dishes, including healthy bites
exclusivity to users.
and classic favourites.
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There is plenty of F&B competition in
Also worthy of note is Beluga by Gourmet
Dubai, particularly along Jumeirah Beach Road
House Caviar, which lends an extra touch of
where the hotel is located. But with signature
luxury to the hotel with its dishes prepared
restaurants looking to provide a touch of
using ingredients by sturgeon breeders boasting
authenticity not seen elsewhere in the city,
50 years’ expertise. The menu has a selection
and luxury options for elite travellers passing
of sturgeon caviar including Huso, Acipenser
through, Mandarin Oriental Jumeira’s F&B
Baerii, Russian Oscietra and Servuga and, in
programme is truly one to watch.
IN A BITE Operator: Mandarin Oriental Interior Design: Silverfox Studios Signature Chef: Ross Shonhan (Netsu), José Avillez (Tasca) Executive Pastry Chef: Gregory Chrismant F&B Director: Ben Ackhurst Serveware and Catering Equipment: Siom Orfevres Wine Coolers: Studio 1765 www.mandarinoriental.com
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Marquee Marina Bay Sands SINGAPORE Tao Group makes its debut in Asia, enlisting iCrave to help shape the future of Singapore’s entertainment landscape. Words: Catherine Martin • Photography: © Marc Tan
W
hen it comes to nightlife, few companies can boast the level of global success achieved by Tao Group. A developer, owner and operator with a varied
portfolio of restaurants, bars, lounges and clubs, the group has been creating crowd-pleasing hospitality concepts for almost two decades, building on the fame and fortune of Marquee, which made its debut in New York City in 2003. Since then, the group has flourished; its venues regularly rank amongst the best in the world, its restaurants are some of the highest grossing in the States, and in 2017, it was the subject of a US$181 million cash injection courtesy of The Madison Square Garden Company, paving the way for future growth. Having already developed a strong presence in North America with brands such as Avenue, Beauty & Essex and Tao Asian Bistro, the group has set its sights on global expansion, looking to Asia’s most cosmopolitan city for its next venture. “Singapore has proven to be the robust heart and soul of Asia for us at Tao Group,” explains co-founder Noah Tepperberg. “We are excited and humbled to play a part in shaping the future of its entertainment and dining landscape, and to bring about a thrilling integration of concepts.” Central to Tao Group’s success over the years has been its alliance with a few choice hotel brands: it operates all the F&B outlets for Dream hotels in LA and New York, for example, as well as venues at Royalton Park Avenue, Moxy Downtown and Moxy Chelsea. Singapore was no different, with the group continuing a well-established partnership with Las Vegas Sands Corporation, the company behind
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Marquee’s centrepiece is a towering Ferris wheel spanning 40m in diameter and offering those who dare a unique vantage point over the space below
the 2,560-key integrated resort Marina Bay Sands.
In bringing the concepts to life, Tao Group turned
“Tao Group has a longstanding relationship with Las
to New York-based studio iCrave, having collaborated
Vegas Sands Corporation with the opening of Tao at
with the team on a number of its venues. “Our goal
The Venetian and Lavo at The Palazzo, both located
was to create the best nightclub in the world, and to
in Las Vegas,” confirms Tepperberg. “Following the
do that we couldn’t just focus on nightclubs,” explains
successful launch of Lavo Italian Restaurant & Rooftop
Gregory Merkel, Design Director at iCrave. “Music
Bar atop the iconic Sands SkyPark at Marina Bay
festivals and immersive art experiences are now major
Sands in January last year, we further strengthened
competition for clubs, so we wanted to draw on the
our relationship to introduce our famed Marquee and
best of both worlds.”
Avenue brands to Asia.”
The influences are palpable from the off, with
Taking over an existing theatre with soaring
state-of-the-art technology and immersive features
ceilings, Marquee opened in April this year, closely
coming together to create a truly memorable night,
followed by Avenue, a speakeasy-style cocktail lounge
even after too many cocktails. At 2,300m2, it’s the
tucked beneath. “The venues allowed us to create a
largest nightclub in Singapore, and for both operator
very unique and dynamic setting for guests, offering
and designer, it was imperative they make an impact.
a one-of-a-kind nightlife experience,” continues
“Singapore is an incredibly vibrant and modern
Tepperberg. “At Marquee, we wanted to give club-
international city – one that doesn’t shy away from
goers an experience never seen before in the world,
big visionary architecture,” notes Merkel. “Because
and to capture the energy one would experience at
of this, we wanted to ‘go big or go home’. The spaces
large-scale music festivals, with the carnival-esque
have the same basic DNA of their sister locations
atmosphere of adult amusement parks. At Avenue, we
across the world, but we hopped up everything on
wanted to create a sophisticated hideout for relaxed
steroids; we created a playground for adults, designing
drinks before a big night out, or as a respite from the
with a nod to the carnival, infused with over-the-top
rousing atmosphere of the nightclub.”
disco nightlife.” The central dance floor, balcony seating and multiple bars are to be expected, as is the wellequipped DJ booth playing host to a stellar line-up of internationally acclaimed stars, but iCrave really had fun in bringing high energy to the space. “While the overall layout takes its inspiration from the theatre that was renovated to house Marquee, the space is set up as a series of ‘follies’ acting as focal points throughout,” Merkel explains. “We installed massive, 8K-resolution LED displays to allow for a complete change in tone and texture just by swapping the content, resulting in an interlaced experience of visual art and music. Also, the iconic Marquee caged disco balls are bigger
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and there are more of them, and there are
takes inspiration from the venue’s American
double-twisting slides where you can race your
roots and Asian home, with original inventions
friends.”
alongside renditions of modern classics; Just
Marquee’s centrepiece, however, is a towering
Another Sling, for example, is a twist on the
Ferris wheel inspired by visits to renowned
famed Singapore Sling, served here with the
music festivals such as Coachella and Electric
addition of gula melaka, a local palm sugar.
Daisy Carnival. The fully-functioning ride spans
Tao Group has spared no expense in making
40m in diameter, and offers those who dare a
its debut in Asia, and with the opening of three
unique vantage point over the space below.
distinct dining and entertainment experiences
Naturally, it’s become an Instagram sensation
under one roof, Tepperberg and his team have
– a memorable moment that Tao Group strives
secured a strong foothold in the market. And
for in all of its projects.
there’s more to come. Tao Group’s newest
For the less adventurous, Avenue offers the
concept, Japanese restaurant and sushi bar
same level of entertainment, only without the
Koma, will open at Marina Bay Sands in the
fear factor. Decked in wood panelling with
coming weeks with a bold interior design
gilded metal accents, the subterranean lounge
scheme by Rockwell Group. Add to that the
features a variety of games and experiences,
news that Marina Bay Sands is set to open a
including a mini bowling alley, a pool table
brand new 1,000-key all-suite hotel tower as
and vintage arcade games such as pinball
part of a US$3.3 billion expansion plan, and this
and skee-ball. There are intimate corners for
could just be only the beginning for Tao Group
those seeking a more refined setting too, such
in Singapore.
as the shimmering gold room with its own personal bar. The cocktail menu, meanwhile,
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IN A BITE Owner: Marina Bay Sands Operator: Marina Bay Sands and Tao Group Interior Design: iCrave www.marinabaysands.com
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Mr Porter Sir Victor BARCELONA Building on its successful Dutch debut, modern fine-dining steakhouse Mr Porter goes international with a prominent site at Sir Victor in Barcelona. Words: Heleri Rande Photography: Courtesy of The Entourage Group
L
ocated in the iconic Eixample district of Barcelona, next to the upscale shopping area of Paseo de Gracia, the newly opened Sir Victor is the sixth property in Sir
Hotels’ expanding portfolio, occupying a prominent building that was formerly home to Hotel Omm. Below Sir Victor’s 91 rooms and suites, premium spa and stunning rooftop pool and bar, sits the first international outpost of modern fine-dining steakhouse concept Mr Porter, which has already enjoyed great success in Amsterdam on the rooftop of the renowned W Hotel since its inception in 2015. Created by high-end hospitality company The Entourage Group, the dynamic brand certainly has plenty of potential, and all eyes are on Catalonia right now to see how it adapts to this highly competitive market. The owners and founders of The Entourage Group, Yossi Eliyahoo and Liran Wizman, along with CEO Stephanie Eliyahoo, were excited to bring the original concept to a new level of class and elegance in southern Europe. “In Barcelona, which has plenty of Spanish tapas, traditional European brasseries, Asian restaurants and high-end Michelin-level venues, a sophisticated steakhouse like Mr Porter would, we thought, fit in perfectly with the national and international crowd,” remarks Yossi Eliyahoo. “And the outcome is exactly in tune with that ethos and thinking.” The journey from the hotel lobby to the building’s rear where guests will find the restaurant, designed by long-time collaborator Baranowitz + Kronenberg, is one characterised
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by intrigue and intimacy. Striking, large circular ceiling lights and crescent-shaped banquettes are sure to capture the eye, while materials like black leather, copper and engraved oak wood further enhance the overall language of the space. “With the design, we never wanted to copyand-paste what we did in Amsterdam,” reveals Eliyahoo. “We kept the DNA of Mr Porter with the open kitchen, the signature 360-degree island bar and the log-fired oven.” Despite being a steakhouse at heart, the venue provides a surprising array of vegetable-based dishes on its varied all-day menu. Each meal starts with a complimentary helping of focaccia, which comes from the signature woodburning oven, and is served with a tahini, yogurt and chilli dip. In terms of steaks, the selection is extensive, ranging from lady mignon and sirloin to, of course, the Mr or Mrs Porter signature bone-in fillet. “We adapted the original menu together with Executive Chef Hari Shetty, but only slightly as that is what people will expect of our concept,” explains Eliyahoo. “Being in Barcelona, we added top-quality Iberian ham and seafood options.” The pescatarians of this world, meanwhile, can choose between such delicacies as king crab Catalan, sea bream in spicy tomato casserole and grilled lobster. A similar approach applies to the cocktail menu, which complements the exquisite island bar, an eye-catching feature of the space that will have many aficionados dreaming of staying to sample the entire repertoire. “We took the base of what we did in Amsterdam, the spine of the cocktail list so to speak,” says Eliyahoo. “We looked at the signature ones, and the bestsellers, then adapted that to the Barcelona scene through multiple tastings and refinements.” One of the results is the Silver Fox – a blend of Mr Porter’s celery seed-infused Ocho tequila, pineapple, lemon and a touch of pink peppercorn. The wine list is equally impressive, with many Spanish classics and newcomers making it onto the drinks section. The choice of Barcelona as Mr Porter’s second home was by no means accidental. Having frequented Catalonia repeatedly over the last ten years, Eliyahoo has actually had his eye on opening in its largest city for some time now. “I feel I know Barcelona after having spent so much time here,” he reflects. “As a restaurateur, I need to check the local market and see
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what others are doing. Market research is the
some of its Amsterdam-based employees to the
basis for me. I will not replicate what already
new outpost, ensuring both front- and back-
works well in a place, I want to innovate and do
of-house teams had prior experience of the
something new.”
concept, and giving longstanding colleagues
Entering Catalonia by launching a restaurant
an opportunity to live and work in Spain.
within a hotel rather than a standalone venue
Furthermore, recruiting locally also proved to
was certainly not a problem for Eliyahoo,
be much easier than the group had anticipated
who openly admits having had to overcome
– very different to some of its other openings
challenges around creating The Entourage
across Europe.
Group’s F&B venues at W Hotel in Amsterdam
Looking ahead to the future, Eliyahoo is
a few years back, and so was able to apply the
not shying away from the prospect of further
lessons learnt to this new site in Barcelona. “We
expanding the Mr Porter concept to other
run and operate the place as restaurateurs,”
markets, either independently or as part of a
stresses Eliyahoo. “We have a clear concept
hotel. With the right location and partners, one
and DNA – the hotel just happens to be the
senses that anything might be possible, but the
location. And I think that overall, slowly, the
key to success for Eliyahoo is actually quite
hotel restaurant’s image is improving.”
simple: to be able to allocate sufficient time
Whilst most hospitality businesses struggle
and attention to each opportunity that comes
with the logistics of hiring lots of seasonal staff,
up. For now, this modern steakhouse brand is
and recruitment can be a real headache across
evidently finding its feet in Barcelona’s vibrant
the sector, management at The Entourage Group
culinary scene, and winning over customers
have been able to build a strong opening team
looking to discover a Catalan destination rich
here. In a smart move, the company relocated
in culture, design, and entertainment.
IN A B Covers Liran W Group Private • Arch Barano Hari Sh • F&B www.m
IN A BITE Covers: 138 Owner: Yossi Eliyahoo, Liran Wizman Operator: The Entourage Group Investor: European Hotels Private Collection, The Entourage Group Architecture and Interior Design: Baranowitz + Kronenberg Executive Chef: Hari Shetty Development Chef: Ori Geller F&B Manager: Sergi Agorreta www.mrportersteakhouse.com
England Hospitality unfolds in space. Limitless opportunities open up. HoReCa at the world’s most important consumer goods trade fair is expanding. What’s more, from 2020 Hall 6.0 will offer a showcase for international innovations, a venue for a discourse of inventive gastronomy concepts and an exchange of trends.
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DU: 50.08.2019
2. . 1 1 — O 7. — 2O2S K O LO OD GO
70146-003_AM_HoReCa_Supper_242x281 • FOGRA 39 • CMYK • bs: 30.07.2019
the show
Mosaico Hotel de la Ville ROME Mosaico, the signature restaurant at Rocco Forte Hotels’ new property, explores the culinary heritage of the Roman Empire. Words: Neena Dhillon • Photography: © Hotel Photography
here’s an irresistible spirit running through the
T
This attitude has clearly been applied to the F&B
new Hotel de la Ville. Stylish Romans congregate
offering too, overseen by RFH’s Creative Director of
on the sun-soaked, multi-level terraces,
Food, Fulvio Pierangelini. Under his wing, over the
sampling cocktails, conversing and grazing on Italian
past five years, Lydia Forte has driven the development
dim sum. It’s a cliché but wholly apt: with its second
of restaurant and bar concepts across the collection as
property in the city, Rocco Forte Hotels (RFH) has
Group Director of Food & Beverage. She has described
created the perfect setting for ‘la dolce vita’.
Pierangelini as her culinary hero, and considers his
Situated at the top of the Spanish Steps, this site
food unbeatable when it comes to imparting magic to
is well-known to locals, having served as a hotel for
the simplest ingredients, but the relationship works
almost 100 years. Following a three-year, top-to-toe
both ways, as Pierangelini reveals: “What I’ve come to
renovation, led by designer and architect Tommaso
understand from Lydia is what the young generation
Ziffer in collaboration with RFH’s Director of Design
want, the balance of good food with a lighter touch,
Olga Polizzi, it has now emerged anew with a heavy
dishes that are easy to digest.”
emphasis on F&B, conceived to appeal to Romans as well as international guests.
078
For Hotel de la Ville, Pierangelini and Forte have conceived several distinct F&B experiences. However,
The hotel’s design narrative, one that Ziffer
trying to pigeonhole the food at signature restaurant
describes as “purposefully created poetic chaos”,
Mosaico earns a sharp rap on the knuckles from chef,
takes its cue from Rome’s role in ‘The Grand Tour’
who isn’t interested in coming up with stories for
– a tradition spanning the 17th to 19th centuries in
journalists. “What is Roman cooking?” Pierangelini
which English nobles travelled abroad to learn about
muses. “We’ve had people travelling here for
art, architecture and civilisation. It was a period of
2,000 years, bringing their influences, spices and
deep cultural exchange and one that ties nicely into
ingredients. When it comes to hotel kitchens, there’s
a more contemporary yearning, as Ziffer explains: “I
a global aspect wherever you go. As a chef, I’m led by
think there’s a hunger among the young generation
ingredients, seasons, feelings.”
for culture, even for the historical, but it’s all quite
The concept at Mosaico centres on sharing plates,
fantastical. Think about the shape of sleeves in fashion.
and ingredients sourced from garden, sea and farm,
Here at Hotel de la Ville, the decorative mood is quite
as well as dishes with stone-baked bread at their
fantastical. Everything breathes history, there’s a
heart. His newest toy is a customised red Pastaline
classical vocabulary, but we’ve broken the rules.”
oven, which takes pride of place in the semi-open
MAIN COURSE
Crudo of tuna and watermelon
079
MAIN COURSE
Mosaico celebrates the different cuisines of the Roman Empire
kitchen, and around which everything functions like
outside under red-and-cream-striped parasols in the
a totem. Chef will have to forgive me for spinning a
George Carter-designed courtyard, or inside where
story, but the idea does strike a chord with the hotel’s
marble-clad columns, brass detailing and customised
overall homage to cultural exchange, and specifically
Maison Gatti chairs create the impression of a café in
Mosaico’s celebration of the mosaic of cuisines that
the grand European tradition.
made up the Roman Empire.
080
“Simple cooking, with the highest respect for
And so to the food itself, presented on harmonious,
ingredients, is the most complicated because it
classically inspired tableware from Villeroy & Boch’s
demands absolute accuracy,” explains Pierangelini.
Stella Hotel collection. The cooking here is gloriously
“When I’m teaching chefs across our hotels, I show
balanced, intriguingly spiced. There’s pan-Italian,
how you need the perfect sequence of steps to get a
southern Mediterranean, Arabic, even oriental
dish right. Cut the tomatoes in the wrong way for
flourishes. A duo of watermelon and tuna sings of
one of my sauces and it will be ruined. There’s no
summer, whereas caponata hints of the east; from the
room for mistakes, it takes courage.” Chef has the
oven, baked tomatoes form the basis of a spaghetti
freedom to source fresh and natural produce from
dish complemented by salted ricotta; pizza bases come
around the world, but some of his favourites remain
dressed with ruffled layers of mortadella and truffle
Italian, including organic chickpeas from Tuscany and
shavings; while crusted suckling pig, cooked in a clay
beautiful beetroot and herbs from the countryside
dish, benefits enormously from the use of fragrant
just outside Rome. Until ten years ago – when he had
myrtle leaves.
just closed his double-Michelin-starred restaurant
Service is friendly but not casual – this is still
Gambero Rosso in Tuscany and begun consulting for
elegant dining, albeit also a journey of discovery, of
Rocco Forte – he’d never stepped on a plane. Today, as
sampling multiple dishes, and of comparing notes with
the director of all things culinary across the growing
neighbours. It makes you feel carefree whether seated
portfolio of hotels, necessity dictates regular air travel,
Creating Hospitality
Mix your star collection The Rock & Copper Glow
Villeroy & Boch S.à .r.l. Hospitality 330, rue de Rollingergrund 2441 Luxembourg Tel.: + (352) 46 82 11 ¡ Fax: + (352) 46 90 22 E-mail: info.hr@villeroy-boch.com www.villeroy-boch.com/hospitality
Anzeige_Supper.indd 1
host Milano October 18 - 22, 2019 Fieramilano Pav. 9, Stand E11 F12
See short terrific video on youtube https://villeroyboch.com/therock
27.08.19 10:58
MAIN COURSE
and he’s become accustomed to hopping on
& Zardi wall tapestries, Dedar fabric-enclosed
planes with little more than his own signature
banquettes, black-mirrored tabletops and
olive oil in his suitcase.
antiquated statues catch the eye.
Following a recent visit to Shanghai, where
While Da Sistina has its own intimate lounge
the group is preparing to open its first Chinese
in which to relax, there is one more opulent
hotel, Pierangelini encountered a dim sum
space in which to indulge in handcrafted
expert. She’s since been commandeered to
cocktails. Amid Julep Bar’s backdrop of peacock-
produce dim sum casings for chef in Rome, each
hued brocades, artworks digitally printed
morsel stuffed with his own Italian filling, and
onto display walls, Sicilian acorn lamps and
served at Cielo, the glamorous rooftop terrace
needlepoint rugs, guests are invited to explore
bar and restaurant where ‘In Vino Veritas’
a store of spices, herbs and liqueurs as the basis
cocktails blend wine and champagne with
of drinks infusions tailored to individual tastes.
Roman ingredients such as honey, rose, lemon
Inspired by the 13th-century spice route, Julep’s
leaves and myrrh. This is one of his signature
interactive approach is designed to engage and
moves; every RFH property now has a raviolo
excite visitors, with the F&B team aiming for
filling to reflect the place in which it is served,
the venue to make the World’s 50 Best Bars list
from eggplant and tomato in Sicily to sprout and
in the future.
shrimp in Brussels.
082
RFH clearly has big ambitions for its new
Hotel de la Ville’s other restaurant, Da
property. And the early signs are certainly
Sistina, beckons passers-by from its street-
promising, suggesting that Hotel de la Ville
facing setting, the menu a reassuring mix of
is well on its way to becoming a year-round
Roman trattoria favourites, naturally with a
destination in which to eat, drink and generally
Pierangelini twist. Alluring interiors of Zardi
pursue ‘la dolce vita’.
IN A BITE Covers: 65 (inside), 75 (outside) Private Dining Rooms: 1 Owner: Reale Group Operator: Rocco Forte Hotels Interior Design: Tomasso Ziffer Courtyard Design: George Carter Creative Director of Food: Fulvio Pierangelini Executive Chef: Alessandro Stefoni Group Director of F&B: Lydia Forte Head Sommelier: Antonio Festa Tableware: Villeroy & Boch Porcelain: Geminiano Cozzi Cutlery: Broggi Glassware: Luigi Bormioli, Schott Zwiesel Table Linen: Pedersoli www.roccofortehotels.com
Vector H Series ÂŽ
Multi-Cook Oven
Ovens unlike any other.
VENT LESS COOKING MAXIMIZE PRODUCTION. REDUCE COSTS. Kitchen spaces are shrinking, and in some operations, nonexistent. As costs continue to rise, operators now have to do more with less, working to save money on building costs, monthly rent, labor and overhead. With up to four ovens in one, ventless countertop models are ideal where space is at a premium and operators require quality, high-volume food production in a small space.
SIGNATURE
King Scallops Dakota Grill Dakota MANCHESTER
Created by Head Chef Sam Karle and his team
quality of the ingredients on show. And the
at Dakota Grill, this bestselling starter features
generous portion size fits in neatly with
beautifully caramelised king scallops, crunchy
Dakota’s focus on providing luxury and elegance
pork crackling, and sticky ribs topped with
in every detail, an ethos that also extends across
sesame seeds and a sweet Asian-inspired sauce. It
its destination cocktail bar, intimate champagne
forms part of a varied à la carte menu at the 120-
room and external cigar terrace.
seat all-day brasserie, whose other highlights
Dakota is a partnership between Malmaison
include Caprese salad with burrata, tomato and
founder Ken McCulloch and Evans Property
aged balsamic; halibut with cep mushrooms and
Group. A £30m canal-side development in
cauliflower; and pork belly with soft-shell crab,
the trendy Ancoats area of the city, Dakota
girolles, celeriac and broad beans.
Manchester represents the brand’s fifth UK
The dish is served on a stylish oval-shaped plate by RAK Porcelain, accompanied by weighty Arcoroc cutlery, which really underlines the
property after Edinburgh, Eurocentral, Glasgow and Leeds.
Photo: F. Hamel
From the artistry of traditional tea ceremonies to the invention of a new culinary experience, blending poetry and technical prowess, the Pekoë tea set – the fruit of a collaboration between Revol and Lucas Frank - an emerging French design star – brings together two creative worlds as rich as they are complementary.
PEKOË c o lle ct i on AP Supper Magazine_236x275mm_Mars19.indd 1
WWW.REVOL-PRO.COM
19/03/2019 14:59:23
SIGNATURE
Nuea Kim Sot The Plantation Club The Pavilions Phuket THAILAND
The Plantation Club, a gourmet Thai restaurant
baked in an oven until browned, before being
at The Pavilions Phuket, has launched its new
transferred to a charcoal grill for a smoky
locally and ethically sourced menus following
barbecue finish. The meat is placed alongside
a year of careful planning, which involved the
the bone and topped with a salad featuring
luxury resort creating its own organic garden
toasted peanut, red shallot, spring onion and
and building relationships with neighbouring
assorted herbs, while a dressing of lime juice,
food producers. Guests can choose to dine à la
palm sugar and fish sauce adds further depth
carte, order four- or six-course taster menus,
of flavour. Reductions of coconut milk and fish
or embark upon the Plantation Journey, a
sauce complete the ensemble, which is served
signature nine-course menu that explores the
on stylish blue-and-white plates from a local
country’s rich culinary culture.
ceramic supplier.
Nuea Kim Sot celebrates the classic Thai
“The dish has been well-received by guests,”
pairing of beef and coconut, and is made by
says its creator Rey Ardonia, Culinary Director
marinating beef short rib overnight in coconut
and Executive Chef. “They enjoy the flavour
milk, fish sauce, light soy sauce and palm sugar,
combinations, with caramelised richness as well
then braising over a low heat for several hours.
as the tenderness of the beef from the long and
Next, the flesh is separated from the bone and
slow cooking techniques.”
International representative: HD Sheldon & Co., Inc Tel: 212-924-6920 E-Mail: sales@hdsheldon.com Web: www.hdsheldon.com
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SIPPING xxx
Compiling the Wine Lis t
Selling more wine can have a real impact on a hotel’s bottom line, but how can buyers ensure they put the right bottles on their list in the first place?
Words: Nina Caplan
090
SIPPING
H
aving a superb wine list is a
and Sébastien Cassagnol, our Executive Chef,
great asset for any hotel, but
feels that one should always have some ‘wow
assembling a really good one
effect’ wines,” notes Richard. Cassagnol is
is far from easy. On the one
well-placed to help with these, given that he
hand, every property, whether
has a personal wine cellar of over 150 Grand
boutique or part of a chain,
Cru references. Richard also points out that
wants a unique list; on the other, the world only
Switzerland is at the crossroads of Europe, so
contains so many top references, and few want
ranging across the continent’s vineyards in
a selection so esoteric it features none of them.
search of stellar additions is relatively easy. The
Providing something suitable for every palate
geographical situation is certainly very different
is what matters here, and good sommeliers and
for The Louise in Australia, “but we list some
F&B managers are always up for the challenge:
exciting international wines for our curious
this is, after all, a way for them to make a telling
local guests”, says Hunt. Balance is vital and so,
contribution to where they work.
sometimes, is the economy of scale that often
On the surface, at least, the task would seem
comes with bigger producers or distributors.
to be significantly easier if their property is
All of this means that the sommelier or F&B
actually located in a wine region. “We have
manager in charge of the list needs to taste as
lots of international guests, so we do tend to
widely as possible and constantly build links
skew towards local wines,” says Geoffrey Hunt,
with importers, distributors and producers. “I
Director of Beverages at boutique hotel The
attend almost every tasting I am invited to –
Louise in Australia’s Barossa Valley. Meanwhile,
training and educating the palate never ends,”
of the 350 wine references at Royal Savoy Hotel
says Jill Spoor, Wine Director of Fairmont
& Spa in Switzerland, 60% are Swiss, and 70%
Pacific Rim in Vancouver. “I also take as many
of those are local AOCs in Vaud. “We decided to
meetings as possible from agencies, so that
have a higher percentage of Swiss wines because
I find exactly what I am looking for. For me,
they are rarely exported, and our clients love
that is the best possible use of my time. This
to discover them,” explains Director of F&B
business is all about your relationships.” James
Lionel Richard. He adds that these are especially
Christie, Sommelier of the new Amara hotel
important for their many local customers, who
in Cyprus, also reads extensively in order to
include a number of wine producers. The team
keep himself updated on the business side of
has also noticed some guests are concerned
the industry since, as he puts it, “every bit of
about reducing their carbon footprint – another
knowledge helps”.
reason to stock wines that are as local as
Meanwhile, back in Switzerland, Royal
possible, even if the hotel isn’t in a wine region.
Savoy’s Richard and Catia Pires attend as many
Nevertheless, going local can only get buyers
tastings as they can, albeit not as many as they’d
so far in most places, so which bottles from
like; additionally, they disclose that Cassagnol
further afield are worth putting on the list
is very involved on the wine side, which makes
too? “Any self-respecting top-tier hotel is
sense given these bottles will mostly be served
expected to carry certain known wine labels
with food. “I couldn’t fathom not getting the
091
SIPPING
chef’s opinion,” agrees Hunt. “The wine can
challenges of choosing wines by the glass are
have such a significant effect on the way the
often overlooked. “It’s a careful balance: you
food is perceived. That’s especially true with
want to provide enough variety that there’s
regards to matchings, where the whole purpose
something for everyone, and change it up
of the exercise is to heighten appreciation of
frequently so there are always interesting
both food and wine.”
options for regulars, but at the same time ensure
As a rule, offering a variety of grapes and
you’re moving through stock fast enough that
styles by the glass helps sommeliers make
you’re not pouring tired, oxidised wines,” he
better pairing suggestions. “Given the current
says. “That’s a horrible feeling for a guest,
wine-preservation technology available, such as
having to send a glass back because the bottle
Coravin and Zzysh, I like to have quite a large
has been open too long.”
selection of wines by the glass, with a good mix
In Switzerland, Richard points out, there’s
of entry-level and premium,” says Christie.
also a cultural aspect to the selection process.
“This gives diners the opportunity to choose
“Here, most people will opt for a glass of wine
different wines with different courses, or taste
rather than a beer or a cocktail,” he reflects. A
a premium wine without breaking the bank.”
large choice, with plenty of premium options,
It also provides scope to change the list more
is essential, although the final decision on
frequently – for example, offering lighter rosés
which wines make the cut partly depends on
during summer – and to introduce a few really
how much vendors can supply – certainly an
unusual wines without too much risk.
important consideration when volumes are
However, Hunt feels that the specific
092
relatively high. “Choice is the ultimate luxury,
“I attend almost every tasting I am invited to – training and educating the palate never ends.” JILL SPOOR
The Botanist at Fairmont Pacific Rim serves a variety of Canadian wines
SIPPING
“A list isn’t about the sommelier who writes it, it’s about the guests who are drinking from it.” GEOFFREY HUNT
so it makes sense in a five-star hotel,” he adds. If choice is viewed as the ultimate luxury,
sommelier who writes it, it’s about the guests who are drinking from it.”
then where do high-end hotels stand on the
In Switzerland, the logistics of including
controversial idea of letting loyal customers
visitor requests are easier, and a guest
add their own favourite wines to the list? “The
recommendation from Napa Valley has already
difficulty with listing guests’ recommendations
become a firm favourite with diners. Moreover,
is often simply finding the wine,” explains
this is one area where the clout of a bigger
Hunt; this may be especially true in Australia,
operation is useful – Spoor can use Fairmont’s
where “most guests are unlikely to know who
large network of suppliers, and does. She believes
the distributor is and, if it’s an international
that listing customer choices is “a great way to
wine, it might not even be in the country”. He
build loyalty”, adding: “I love discovering what
still loves to solicit visitors’ opinions whenever
my guests drink, so it’s a pleasure to honour
possible, though: “If I had some sample bottles,
that relationship. I want the wine experience I
I’d definitely be inclined to pour tastes for
am providing to feel very inclusive.”
guests and ask their thoughts. You can’t just
Bigger hotel groups may have larger supply
rely on your own palate. A list isn’t about the
networks, but they also have more guests. Ultimately, it is vital to get to know the clientele, then focus on exceeding their expectations; this involves gaining the trust of customers, and suppliers too. “It’s particularly important to maintain a good working relationship with everyone you deal with, and to always engage in an understanding and respectful way,” says Hunt. “If you’ve under-ordered a fast-moving product and you wait until midday Saturday to contact your rep to place an order, don’t expect immediate delivery, and don’t take it out on them if it’s not possible.” Relationships, efficiency (both in terms of which wines get chosen and how their supply is managed) and an appreciation of guest needs seem to be the key to compiling a great list – other than having a talented sommelier with a wonderful palate, of course. Because in the end, providing a great hotel F&B experience is as much about finding the right people as it is serving quality product. “It’s vital that staff know the hidden gem of an anecdote behind the wine, and can share it with guests,” says Richard. Over in Vancouver, Spoor has recently hired an all-female sommelier team at Fairmont Pacific Rim’s restaurant, The Botanist; as for Cyprus, Christie relishes being given free rein to put unusual local wines on the list by Amara’s Group Wine Director in London. For Hunt, meanwhile, offering a top-tier service means avoiding taking it all too seriously. “If you encourage your staff and guests to have fun with wine, not to be intimidated by complex-sounding appellations and esoteric conversations about soil pH levels and vintages, you’ll end up with more engaged staff and happier guests,” he says. “You want your guests to enjoy themselves, not feel stupid for knowing less than you do about grape juice.”
094
Wine of the Times Demand for low-and no-ABV drinks is soaring, but hotels need to think carefully about stocking the right products for their customers. Words: Richard Frost
T
he meteoric rise of the low- and no-
sense stocking up on standalone drinks in F&B venues
alcohol movement is one of the biggest
where most consumers order long drinks or mocktails.
trends in the global beverage market, with
Instead, properties need to focus on procuring the
the US, the UK and several countries in
right spread of low- and no-alcohol beer, spirits,
continental Europe reporting significant
mixers, and juices for their individual needs.
falls in consumption, particularly among
Once a hotel has identified what is required, attention
younger demographics. Customers who choose
should then turn to evaluating specific products to
not to drink for religious or medical reasons are
ascertain if they are a good fit. Of course, the unit cost
increasingly being joined by those who have made a
of each drink needs to be taken into consideration,
conscious lifestyle choice to either reduce their intake
as does the price that it can command at the point of
or eliminate alcohol entirely for all sorts of reasons,
sale. Another important point is whether the product
from concerns about potential health implications
in question is appropriate for its setting, as a cheap-
to a desire to avoid embarrassing photos on social
looking bottle with an underwhelming taste profile
media. The drinks industry is responding accordingly;
will inevitably jar with customers expecting a premium
Diageo has just acquired a majority stake in non-
beverage in a luxury or boutique environment. There
alcoholic spirits brand Seedlip; Pernod Ricard has
are plenty of other points to think about too, like how
struck a deal to exclusively distribute alcohol-free
the product should be stored prior to serving, what its
gin Ceder’s across the UK; AB InBev and Heineken are
shelf-life might be, and whether or not empties can
going head to head in the alcohol-free beer category;
be easily recycled.
and countless smaller players are racing to bring new products to market.
Drinks designed for teetotallers have been around for years, yet consumer demand for them has never
For any hotel wishing to tap into this seismic shift
been stronger, and today’s hotels can choose from
by stocking more options suitable for abstainers, the
a remarkable array of options that would have been
key lies in correctly calculating the property’s exact
unimaginable just a generation ago. Moreover, it
requirements. For starters, high-volume products that
seems clear that rising levels of abstinence globally
are perfect for minibars or room-service operations,
are no passing fad, so establishments need to act
where guests often stick to familiar categories and
now by stocking premium products that can propel
brands, may not be deemed adventurous enough for
their low- and no-alcohol beverage programmes to
signature cocktail bars or fine-dining restaurants. It is
dazzling new heights.
also important to consider the types of drinks that an establishment’s patrons generally order, as there is no
SIPPING xxx
SIPPING
1.
2.
3.
4.
098
1. The Original Tonic Magnifique Brands
2. Low Tide Shipyard
3. Drinks Range Peter Spanton
4. No.18 Nine Elms
Combining British character with Mediterranean warmth, The Original Tonic has now reformulated its products and launched several new varieties. The brand encompasses a range of premium mixers, with finer bubbles and subtle flavours designed to bring out the finer points of a host of different spirits or juices. Besides Classic and sugar-free variation Classic Zero, there are Citrus, Yuzu, Mint, Acai and Ginger, Cherry and Berries tonic waters to choose from – the latter two are also available in sugar-free formats – as well as a spicy ginger beer. www.theoriginaltonic.com
Shipyard has introduced a 0.5% ABV pale ale, Low Tide, in direct response to growing customer demand for quality low-alcohol alternatives. Generous quantities of hops are added throughout the brewing process to create a full, rounded flavour of ripe tropical fruits, accompanied by subtle notes of citrus and blueberry. To coincide with the launch, the craft-beer specialist has refreshed the brand identity of its entire range – which also includes a 4.5% ABV pale ale and a 5% American IPA – using artwork inspired by shipyard docks. www.shipyardbeer.co.uk
Sold in hotels and F&B venues around the world, Peter Spanton’s range is equally suited to drinking straight or as a mixer alongside high-quality spirits. Its eponymous founder, the former owner of the Vic Naylor bar next to London’s Smithfield market, has created a variety of contemporary and unexpected flavour combinations designed to appeal to adult palates. The brand’s expansive portfolio encompasses tonic waters London Tonic, Chocolate, Lemongrass and Cardamom; soda waters London Soda and Salted Paloma; and ginger ale Dry Ginger. www.peterspanton.com
Presented in a striking 750ml bottle, No.18 is a new alcohol-free drink whose complexity pairs well with premium food offerings. It is made by blending the juice of four types of berry and the botanical infusions of 20 flowers, herbs and spices, delivering a serve with pleasant acidity, mouthwatering tannins and a long finish. Already sold in the likes of The Standard and Michelin-starred restaurant The Clove Club in London, this distinctive drink is designed to be offered to diners as a straight pour, but also works wonderfully in cocktails. www.nineelmsdrinks.com
DRINKS
PREMIUM QUALITY TONICS AND MIXERS CREATED TO SATISFY THE MORE DISCERNING ADULT PALATE
DISCOVER A Nยบ- OF REASONS TO CELEBRATE GOOD TASTE +44 (0) 20 3763 5665 | sales@peterspanton.com | www.peterspanton.com
COCKTAIL LV 1854 The Library Radisson Blu Edwardian MANCHESTER
Manchester’s Radisson Blu Edwardian, a 263-room property in a historic Grade II*-listed building, has opened a new bar in partnership with luxury book publisher Assouline. The Library boasts cocktails created by a team of mixologists to represent the iconic brand’s most popular titles, alongside a crowd-pleasing food menu drawing inspiration from its Parisian roots. LV 1854 takes cues from a tome celebrating memorable storefronts by Louis Vuitton, the French fashion house founded in 1854. It features hibiscus vodka, grapefruit juice, St-Germain, lemon juice, egg white, elderflower cordial, sugar syrup and 1/3 bar spoon of activated charcoal, which undergo a wet shake together for eight seconds before being strained and subjected to a dry shake in a whipping motion. The rich and creamy mixture is then strained into a frosted coupette, ready for garnishing with dehydrated raspberry dust that ensures patrons enjoy sweet and fruity aromas with every sip. The indulgent LV 1854 is joined on the menu by A View From 5th Ave (Gin Mare, apple juice, lemon juice, blue curaçao, a rosemary sprig and a pinch of black pepper), a tribute to Tiffany & Co.’s flagship store in Manhattan, and The Perfect Cellar (sancerre rosé, RinQuinQuin, Monkey 47, Aperol, lemon juice, two raspberries and one strawberry), honouring sommelier Enrico Bernardo.
AWAKEN YOUR INNER POET
GET INSPIRED BY JULIUS MEINL’S PREMIUM COFFEE AND TEA
Established in Vienna in 1862, Julius Meinl is proud to be the ambassador
MEET US AT
of Viennese coffeehouse culture all over the world.
MILAN – HOST MILANO 2019 International Hospitality Exhibition October 18th to 22nd, fieramilano Booth G30 H29, Pavilion 14
Coffee and tea inspire the brain and sharpen all senses, sparking creativity. Therefore, Vienna’s coffee houses have always been a meeting point for writers, painters, musicians, and philosophers. To this day coffee house culture is an intrinsic part of everyday life, as people seek comfortable and public spaces to connect over a cup of quality coffee or tea. Julius Meinl was one of the first coffee roasters to pre-empt the need for the blend of premium coffee and creativity. The family business is the market leader in Austria, the Adriatics, Central Eastern Europe, and Russia, with a focus on the premium HoReCa industry. With a presence in over 70 countries and 50,000 customers, Julius Meinl is perfect for those seeking innovation for premium products, long-term relationships and poetic inspiration. Get in touch and find out how Julius Meinl can upgrade the coffee and tea experience for your guests!
VIENNA – COFFEE FESTIVAL 2020 January 10th – 12th, Ottakringer Brauerei RIMINI – SIGEP 2020 International Trade Show of Artisan Gelato, Pastry, Bakery & the Coffee World January 18th – 22nd, Fiera di Rimini / Expo Centre WARSAW – WORLD OF COFFEE 2020 June 18th – 20th, Ptak Expo Centre
OR GET IN TOUCH WITH US: WWW.MEINLCOFFEE.COM
COCKTAIL
Fire/Ice Lobby Bar Ace Hotel London SHOREDITCH
The Lobby Bar at Ace Hotel London Shoreditch
Fire/Ice, a refreshing blend of pineapple,
has launched the third volume of its popular
coconut, lime, ginger beer and ice, is one of
cocktail menu, Notes from a Hotel Bar: A
the new additions; it is completely alcohol-free,
Compendium of Art and Spirits. Bar Manager
although guests can ask the bartender to add
Chris Green oversaw recipe development,
aromatic bitters for a more complex flavour
employing techniques like fat-washing and
profile. “This cocktail was born out of an
distilling, and the use of homemade cordials
accident,” Green admits. “I was trying to make
and infusions to stand out in a competitive
a Pina Colada, but instead of coconut syrup,
local market. Moreover, responding to the fact
accidentally poured in ginger syrup, and created
many of his customers are trying to lower their
this crazy umami flavour.” The innovative drink
alcohol intake, Green has decided to include no
is served in a smart Libbey DuraTuff glass, and
fewer than nine low- and-no serves.
finished with a tropical pineapple-leaf garnish. Other highlights from the endlessly creative menu include Bangers and Daq’s, a savoury take on the daiquiri featuring Bacardí Carta Blanca, salami wash, red-wine reduction and lime, and Bourbon-bon-bon, a chocolate-driven cocktail built around Woodford Reserve bourbon, bourbon biscuits and lemon bon bons.
The oldest Wine House in Champagne: Aÿ 1584 SUPPER_GOSSET GRO GROS PLAN_28082019.indd 1
28/08/2019 10:10
DRINKS
Les Célébrissimes Gosset
Multimillésime No.7 Cognac Frapin
For the first time, Champagne Gosset has unveiled a classic vintage from its Les Célébrissimes collection, made from a delicate blend of 54% pinot noir and 46% chardonnay. Spending almost a decade on the lees 18 metres below ground, the wine has been able to age gracefully, acquiring real balance in the mouth, revealing new flavours, tightening the structure and diffusing its minerality. After disgorgement, the cuvée was sealed by cork and left to mature for a further decade off the lees to develop its unique character. The resulting aromas offer hints of pineapple, mango and rhubarb, while in the mouth, precise saline notes and a harmonious mineral tension are layered beneath flavours of ripe fruit and star anise.
A quite exceptional spirit, Multimillésime No.7 is the newest release from Cognac Frapin’s Trésors du Château collection. It combines three vintages, 1989, 1991 and 1993, chosen for their sensory potential and complementary characteristics. The cognac boasts a bright colour with warm golden highlights, while its bouquet initially presents floral qualities, followed by lime aromas, then fuller, more gourmet notes of fruit such as orange, citrus and dried fig. On the palate, this aromatic depth is brought to life by the delicious candied flavours of orange, apricot and vanilla, which gradually melt into a subtlety and complexity typical of a Grande Champagne cognac distilled over the lees, before concluding with a long and persistent finish.
www.champagne-gosset.com
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www.cognac-frapin.com
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DRINKS
Con Limone Malfy Gin
The Original Tonic Magnifique Brands
Distilled in the northern Italian region of Moncalieri, superpremium brand Malfy Gin looks south towards the Amalfi Coast for its inspiration. To create Malfy Gin Con Limone, the spirit is infused with Italian juniper and five other botanicals including anise and coriander, but it is the addition of the finest lemons – some of which are sourced directly from the Amalfi – that really distinguishes the drink from its peers. These sensational citrus fruits inject the spirit with their fresh, zesty characteristics, creating a unique flavour profile quite unlike traditional, juniper-heavy gins. Established in 1906, Malfy Gin’s distillery is run by the Vergano family, while the Pernod Ricard-owned brand’s beverages are overseen by Master Distillers Beppe Ronco and Denis Muni.
The Original Tonic has reinvented its concept, reformulated the brand’s tonic waters and launched several exciting new varieties. This revamped range is characterised by fine bubbles and subtle flavours, which perfectly complement high-quality spirits while respecting their nuances, and effortlessly mixes British sophistication with Mediterranean warmth. The expansive portfolio starts with Classic, whose subtle citrus notes of orange and lemon deliver a hint of spiciness to a host of different serves, and sugar-free counterpart Classic Zero. There are also Cherry, Mint, Yuzu, Açai and Ginger, Berries and Citrus tonic waters – the latter pair are available in sugar-free versions too – and the series is rounded off by a pleasingly refreshing ginger beer.
www.malfygin.com
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www.theoriginaltonic.com
Romano The fusion of style, technology & contemporary design.
R
Beauty, we appreciate, is in the eye of the beholder. Craftsmanship, we sense, is in the hand of the maker. Perfection, we experience, is in the Fracino bespoke studio. British pedigree in every detail – even to the choice of colour finish and trim.
www.fracino.com | sales@fracino.com | 0121 328 5757
DRINKS
© Paul Dawson
Raffles 1915 Gin Sipsmith To commemorate the 100th anniversary of the Singapore Sling – the iconic cocktail first created in the Long Bar at Raffles Singapore by bartender Ngiam Tong Boon – Raffles has teamed up with London-based distillery Sipsmith to produce a bespoke gin for its portfolio of hotels. Crafted by Master Distiller Jared Brown, Raffles 1915 Gin brings together exotic ingredients like jasmine flowers, fresh pomelo peel, lemongrass, Kaffir lime leaf, nutmeg and cardamom with classic botanicals found in Sipsmith’s London Dry Gin, including juniper, coriander and orris root. The resulting spirit, rated five-star-plus by Difford’s Guide, boasts a smooth full-bodied taste, coupling the warmth of sweet orange spice with an elegant and balanced finish. The collaboration is also rooted in history and serendipity, with Sipsmith’s co-founder Sam Galsworthy being the great, great, great nephew of Sir Stamford Raffles, founder of Singapore from, whom the Raffles flagship takes its name.
www.sipsmith.com
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A Rudin Family Building
See what we bring to the table. Upcoming Show Oct 29 – Nov 1, 2019 Future Dates March 31 – April 3, 2020 10 Strawberry Street Alessi Anchor Hocking Annieglass Arc International Artland Bauscher Hepp, Inc. B.I.A. Cordon Bleu Bormioli Rocco Glass Cambridge Silversmiths Canvas Home Certified International Christofle Circle Glass Crystal House Intl. Crystalite Bohemia Inc. Darbie Angell Daum Degrenne Paris Denby USA Deshoulières DeVine Corp. Euro Ceramica, Inc. FIESTA® Fisher Home Products Gibson Overseas Gien
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41Madison.com
EVENTS DIARY
6-10 SEP
8-10 SEP
16
SEP
17-19 SEP
Maison & Objet Paris www.maison-objet.com
Top Drawer London www.topdrawer.co.uk
Top Hotel World Tour Dubai www.thpworldtour.com
The Hotel Show Dubai www.thehotelshow.com
7-9 OCT
18-22 OCT
29-1
OCT/NOV
10-11 NOV
Bar Convent Berlin Berlin www.barconvent.com
Host Milan www.host.fieramilano.it
Forty-One Madison New York www.41madison.com
HX New York www.thehotelexperience.com
12
NOV
13
NOV
18
NOV
19-20 NOV
Top Hotel World Tour New York www.thpworldtour.com
AHEAD MEA Dubai www.aheadawards.com
AHEAD Europe London www.aheadawards.com
Sleep & Eat London www.sleepandeatevent.com
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EVENTS
P(our) Symposium 24 June 2019 LONDON
Words: Richard Frost • Photography: © Addie Chin
P(our) Symposium, the annual not-for-
very much a live issue, generating an
profit conference exploring the drinks
estimated US$150 billion for traffickers
industry’s biggest issues, moved to a
each year, and urged those in the
new home at Village Underground in
drinks trade to avoid anything that
London for its 2019 edition. Bartenders,
might encourage the practice, saying
chefs, journalists, scientists and
“knowledge is power, but knowledge
activists were among an eclectic group
without action is useless”.
of experts speaking at the sold-out
Another highlight came courtesy of
event in June, while delegates were
Lars Williams, co-founder of Empirical
also invited to taste specially prepared
Spirits and an alumnus of trail-blazing
collaborations by the likes of Square
kitchens The Fat Duck and Noma,
Mile Coffee, Agua de Madre, Everleaf,
who encouraged delegates to try
Jarr Kombucha and Partizan Brewing
using fermentation to create exciting
throughout the day.
new flavour combinations. That was
The symposium’s organisers, Alex
followed by an engaging talk from
Kratena, Monica Berg, Simone Caporale,
Lisa Abend, the Copenhagen-based
Ryan Chetiyawardana, Jim Meehan,
journalist who penned non-fiction
Joerg Meyer and Xavier Padovani, chose
book The Sorcerer’s Apprentices after
‘Understanding’ as the theme of this
spending time behind the scenes at
year’s event, reflecting their desire to
Ferran Adrià’s iconic restaurant El
help build confidence and awareness
Bulli in Catalonia, considering how
among the next generation of talent.
mixologists are increasingly making a
The topic also highlighted their belief
name for themselves on platforms like
that those working in the drinks sector
Instagram and YouTube.
need to be able to look at subjects from
Clockwise from top left: Alex Kratena, Monica Berg, Ryan Chetiyawardana, Joerg Meyer, Xavier Padovani, Jim Meehan, Simone Caporale
112
Last
but
not
least,
Jeffrey
different perspectives and understand
Morgenthaler, Bar Manager of Clyde
another’s point of view since, as Kratena
Common and Pépé Le Moko at Ace Hotel
explained in his welcome address, “it
Portland, looked back on the changes
has never been more important for
he has witnessed since first becoming
bartenders to bring people together”.
a bartender in 1996, taking in the rise
The need to understand others was
of craft beer, creative cocktails and
certainly a key message in diplomat
social media influencers along the way.
Bryony Mathew’s talk, in which she
He also revealed how he first fell into
considered how a sound grasp of
blogging and writing books, driven first
neuroscience helps her influence
and foremost by a desire to share new
people at work, while endurance athlete
ideas and techniques with his peers,
Laura Try delivered an inspirational
before passionately urging them to
speech sharing the lessons learnt from
keep doing what they love rather than
rowing 3,000 miles across the Atlantic
becoming full-time brand ambassadors
in challenging conditions. Attendees
or celebrity mixologists, proclaiming
were also gripped by a hard-hitting
“we need you behind the bar” to
presentation from Narit Gessler, of campaign group Free The Slaves; who highlighted that slavery is still
thunderous applause.
www.pourdrink.org
The Hotel Show 17-19 September 2019
PARIS
DUBAI
More than 75,000 visitors, of which 50% come from overseas, are
The Hotel Show, part of Middle East Design & Hospitality Week, will
expected to descend on Paris in September for the next edition of
celebrate its 20th anniversary when it returns to Dubai World Trade
Maison & Objet, where 3,000 exhibitors will present collections
Centre in September.
spanning tableware, cutlery, crockery and glassware.
Hundreds of exhibitors will showcase products across sectors such
The five-day show invites café owners, hoteliers and restaurateurs
as horeca and food services, hospitality franchises, and operating
to cast their eye over the latest products from global brands like De
equipment and supplies. Tableware, crockery, cutlery, buffetware,
Buyer, Revol, Gien and Serax, as well as smaller scale craftsmen,
kitchen equipment, minibars and staff uniforms will all be exhibited at
artisans and emerging talents.
this year’s show, with key brands taking part including Siom Orfèvres,
In addition, the Cook & Share zone will give attendees the lowdown
1765 Gemini, WNK Hospitality, Dometic and Dutch Lab.
on the latest eating trends, while Designer of the Year Laura Gonzalez,
Another central feature of the event is the Middle East Hospitality
an architect known for her work on top hotels and restaurants in
Leadership Forum, a series of panel discussions developed in close
the French capital like Relais Christine, 86Champs and Lapérouse, is
consultation with the UAE’s leading hotel general managers, which
creating a stylish café especially for the event.
will address the key strategic opportunities and challenges shaping
Meanwhile, a series of conference sessions will consider how
the regional sector as it gears up for Expo 2020.
interior design is impacting hospitality, with triple-Michelin-starred
There will also be engaging installations, workshops and
chef Frédéric Anton taking to the stage alongside architect Aline Asmar
competitions such as The Chef’s Table, in which 12 of the best hotel
D’Amman to chat about the concept behind prestigious Eiffel Tower-
chefs from across the UAE take part in a timed cooking contest and
based restaurant, Le Jules Verne.
are then ranked by a panel of expert judges.
www.maison-objet.com
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© Sagarbovalkar
© Jérôme Galland
Maison & Objet 6-10 September 2019
www.thehotelshow.com
EVENTS
Top Drawer 8-10 September 2019 LONDON
Top Drawer, one of the UK’s leading lifestyle
talent, makes for the perfect complement to
and interiors trade shows, will return to
our existing offering,” explains Alejandra
Olympia London in September to showcase the
Campos, Top Drawer Show Director. “With
latest innovations from table and kitchenware
the amalgamation of the two shows, visitors
exhibitors alongside over 1,000 carefully curated
will have the ability to explore the largest
brands from the fashion, gift, stationary,
presentation of commercially-ready emerging
wellbeing and retail sectors.
brands and design, as well as the industry’s
A dedicated food emporium featuring edible
bigger, more established names.”
artisan creations and confectionery alongside
Running parallel, the show’s Design Talks
seasonal treats, condiments, preserves, drinks
programme will comprise panels and seminars
and beverages will bring together exhibitors
for interior professionals and design-savvy
including Kin Coffee, Letterbox Hamper,
retailers, offering specialist advice and trend
Mindful Bites and Burren Balsamics, amongst
analysis around topics including the changing
others, whilst tableware brands set to appear
face of F&B, in-vogue colour schemes and the
include established names like Alessi, Amara,
rise of destination dining. Think Hospitality’s
Barton Croft and Clayspoon.
James Hacon will explore new concepts and
This year’s show will also mark the first to
culinary trends as part of the Future Food
be co-located with Pulse, an event dedicated
session, whilst Hannah Carter Owers, Director,
to celebrating up-and-coming stars and new
Universal Design Studio, will present several
names. “Top Drawer has always been at the
case studies of the firm’s work, including
forefront of industry trends and cutting-edge
Stockholm’s At Six and Fortnum & Mason at
content, and the co-location with Pulse, which is known for presenting the next wave of design
The Royal Exchange.
www.topdrawer.co.uk
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EVENTS
© Paolo Valentini
© Gili Shani
Bar Convent Berlin 7-9 October 2019
Host 18-22 October 2019
BERLIN
MILAN
Back for the 12th consecutive year, Bar Convent Berlin will bring together
Host has revealed fresh details for its 41st edition, taking place at
14,000 bar owners, bartenders, distributors and manufacturers from
Fiera Milano from 18-22 October. Immersing delegates in five days
80 countries in October.
of intense networking, the event will explore the latest trends and
For the 2019 edition, Kühlhaus Berlin will be transformed into
An established meeting point for international firms in the catering
Burrell, giving delegates the chance to compare spirits from a host
and hospitality sectors, the show will connect nearly 2,000 exhibitors
of different producers and regions. There will also be a particular
from 54 countries, while more than 1,500 hosted buyers and decision-
focus on Mauritius, the show’s official partner country, featuring
makers from around the world are also expected to attend.
presentations by the likes of Distillerie de Labourdonnais, House of Lords Beverages, Stirling Export House and Litchquor. Though rum will enjoy top billing at this year’s trade fair, a total of 1,200 brands are presenting new products and variations in Berlin,
Across its stands and halls, the trade fair will offer a lively menu of over 500 events spanning workshops, demonstrations, tasting sessions and roundtables, with award-winning chefs, bakers, baristas and bartenders amongst those participating.
ranging from gin, liqueur and tequila to bitters, whiskey and vermouth.
Also on the agenda is a talks programme featuring in-depth analysis
Furthermore, a programme of talks, tastings and masterclasses
and seminars on the hottest topics of the day, including the need to
curated by the event’s Director of Education Angus Winchester, will
train up-and-coming talent entering the industry, the competition
offer visitors fresh insight into the latest trends and industry topics,
between top professionals internationally, the sustainability of
with world-renowned bartenders Salvatore Calabrese, Kirsten Holm
processes and layouts, communication and sales techniques, and the
and Steve Schneider among those taking part.
innovation of dining formats.
www.barconvent.com
116
developments in the hospitality catering world.
the House of Rum, in partnership with Global Rum Ambassador Ian
www.host.fieramilano.it
THINK DIFFERENTLY Clever Solutions For Many Occasions
BRAIN FOOD BOX
www.frilich.de
118
SPOTLIGHT
Sharing Plates Steelite is often asked to supply Instagrammable tabletop solutions and its new range, Vesuvius, caters to establishments seeking to stand out on social media. Words: Richard Frost • Photography: © BurkleHagen
T
he rise of social media has transformed
approach better than Steelite’s new Vesuvius
ceramics and wood to metal and melamine –
F&B, with millions of consumers now
range, part of its Performance collection of smart,
and its international customer base includes
routinely photographing every eye-
functional and affordable tableware. Vesuvius
the likes of The Evelyn Hotel in New York, The
catching dish they come across to share on
comprises a series of plates, bowls and platters
DogHouse in Columbus and Four Seasons Hotel
Instagram, Twitter and Facebook. A quick search
made from strong and durable alumina vitrified
Kuala Lumpur.
on Instagram, for example, shows #food is one
clay bodies, and comes in three bold colours that
Across the globe, social media is changing
of the site’s most popular hashtags, mentioned
recall some of nature’s most valuable materials:
consumers’ dining habits, and so those working
by a staggering 353 million posts, while the likes
amber, lapiz and burnt emerald. “The jewel-
in hotel F&B from the Big Apple to the Far East
of #foodporn (206 million), #instafood (153
like colours imbue a sense of preciousness and
had better get used to the idea that dishes need
million) and #dinner (94 million) follow closely
homeliness, as if each piece should be cherished
to look as good as they taste. “We live in an
behind. Having a strong presence on social
and celebrated,” reflects Klimecki.
Instagram and Facebook world, where many
media can deliver significant financial rewards
In this way, Vesuvius appeals to the current
things are judged via a small handheld screen,”
for any restaurant, and yet the truth is countless
fashion for tableware boasting vibrant hues as
concludes Klimecki. “It has therefore becoming
venues still struggle to get noticed in the digital
opposed to just plain white, but its use of reactive
increasingly important to restaurants that
space; of course, serving great cuisine helps, but
glazing also tallies with the trend towards
what they do is social media-friendly. This is
just as important is presenting that food in a
ensuring no two items are alike. “Reactive
especially true of food and how it is presented.”
way that stands out visually.
glazes are very sensitive to the thickness of the
Nowadays, choosing the right tableware to
“We are often asked for suggestions for
applied glaze, the temperature of the kiln, the
display the kitchen’s latest culinary creation in
tabletop solutions that are Instagrammable,”
atmosphere in the kiln, and even the shape of
all its glory is vital for anyone looking to serve
admits Andrew Klimecki, Vice President of
the piece they are applied to,” he explains. “This
Design at hospitality tableware manufacturer
means that each piece is individual and unique.”
Steelite. His response is to focus on creating
Steelite, which is headquartered at Stoke-
trendsetting products, ones that appeal to the
on-Trent in the heart of the Potteries, has
social-media generation, but crucially steer
a long track record of making trendsetting
clear of ‘novelty value’ items that quickly date
tableware for the hospitality sector. Formed in
and become tiresome in real-world settings.
1983 following the purchase of Royal Doulton’s
“Tableware has a critical influence on how a
hotelware division, the company now exports
dish looks and says a lot about the food, and
to over 140 countries, operates showrooms
the overall ambience, personality and level of
in the UK, North America and Australia, and
attention to detail of the restaurant it is used
has more than 1,000 employees. Its offering
in,” he adds. “This in turn drives traffic to the
has grown to encompass not just tableware
restaurant, and therefore profit.”
but also glassware, cutlery, buffetware and
Nothing exemplifies this market-driven
plates worth sharing online.
www.steelite.com
accessories – spanning materials ranging from
119
2 MEGA EVENTS. 2 DATES.
3 6 MARCH TO
2020 SINGAPORE EXPO
www.fhaHoReCa.com
31 MAR TO 03 APR
2020 SINGAPORE EXPO www.fhaFnB.com
TWICE THE EXPERIENCE. EXHIBIT PROFILE FOR FHA-HORECA:
EXHIBIT PROFILE FOR FHA-FOOD & BEVERAGE:
> Bakery, Pastry & Gelato > Foodservice & Hospitality Equipment > Hospitality Style > Hospitality Technology > Speciality Coffee & Tea
> Food & Beverage > Food Ingredients > Food Processing & Packaging Technology > Wine & Spirits co-located with ProWine Asia (Singapore)
Pre-register your visit at www.foodnhotelasia.com from September 2019 Organiser
Join us on Food&HotelAsia #FHA
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26/8/19 4:54 PM
PETITS FOURS
Isabella American Metalcraft American Metalcraft has launched the Isabella collection, comprising five elegant designs that create a welcoming atmosphere on the table. Featuring traditional floral designs and nostalgic touches, the tableware is inspired by classic china and suitable for serving entrÊes, hors d’oeuvres or desserts. Thanks to its use of BPA-free, NSF-approved melamine, chefs can also deliver tasteful culinary presentations night after night without concerns over safety or durability.
www.amnow.com
1.
2.
3.
122
4.
1. Envisio Bonna
2. Gamme Java WNK
3. Baguette Stonewashed WMF Professional
4. Urban Smoke Steelite International
Inspired by the blending of technological trends and traditional design styles, Envisio is the newest family of products from Turkish tableware manufacturer Bonna. Created for busy dining environments to help chefs deliver vibrant food presentations, the porcelain collection has been designed to give optimum balance between durability and lightness, marrying amicably with interior decors while bringing a new identity and authenticity to the table using a customisable design offer. www.bonna.com.tr
WNK’s Gamme Java collection has been designed by fine porcelain specialists Alain and Dominique Vavro, and takes inspiration from the rounded lines of Baguette – a classic flatware range used by the brand for over a century. Made from polished 18/10 stainless steel with a mirror finish, the series comprises 22 elegantly shaped pieces including table and dessert cutlery, while a gourmet spoon, fish knife and fish fork extend the offer, alongside serving items such as a soup ladle and cake server. www.wnk-hk.com
Joining WMF’s popular Baguette collection, the new stonewashed edition retains its predecessor’s distinctive notches and raised surface lines while bringing unique characteristics of its own. The machine treatment used to create the cutlery, in which a mixture of grinding tools apply a special solution, mean that no two pieces are the same, and as a result combine well with rustic or vintage porcelain and glassware. All items from the wider Baguette range are available from stock in a stonewashed finish. www.wmf-professional.com
Emulating the look of concrete, the Urban Smoke collection by Steelite International takes its inspiration from the aesthetics associated with cooking. Subtle and nuanced tones of grey contrast with darker reactive elements to mirror the effect of browning and searing, creating a connection between food and plate. Manufactured in Stoke-on-Trent, the range comes with a lifetime edge-chip warranty for added assurance that its durable design will withstand the rigours of a commercial kitchen. www.steelite.com
PETITS FOURS
Tabletop Elia International Made from 18/10 stainless steel, Elia International’s table-mountable wine cooler comes with a two-tone wine bucket and complements its Motive crystalware and Essence fine bone china on the table. The collection joins a series of stands, ice pails and cocktail accessories within the brand’s barware range, together with a wider offer of cutlery, beverageware and glassware – all of which are designed with a focus on ergonomic design and elegant craftsmanship. Based in London, Elia supplies to luxury hotels around the world, equipping a variety of venues from all-day dining spaces to high-end brasseries.
www.elia.co.uk
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1.
2.
3.
124
4.
1. Rocket Studio 1765
2. Bradford Alan All Book Covers
3. Champagne Bucket Siom Orfevres
4. Edge Rona
Designed by Amilios Grohmann in collaboration with Martin A. Koebke, Studio 1765’s Rocket collection comprises wine and champagne coolers in a range of finishes including copper, stainless steel and black. Combining cutting-edge design with functionality, practicality and style, the stackable coolers are available in floor-standing and tabletop versions with removable drip tray, catering to a variety of different hospitality environments and interior decors. www.studio1765.com
Creating menu designs, packaging and decorative volumes for hospitality projects, All Book Covers’ service takes into consideration the existing identity of spaces and schemes to generate relevant and visually compelling ephemera in a variety of styles. Having previously collaborated with Jean-Georges Steakhouse and Art Basel, All Book Covers offers stylish options including blind deboss on urethane, three-colour embroidery and gloss UV silk screens. www.abc-portfolio.com
Siom Orfevres’ new champagne bucket and stand have been created with refinement in mind to showcase the finest Grand Cru. The delicate curves on the egg-shaped bucket complement the form of any bottle when keeping it chilled, while the stand appears to make wines float when on display. Both items can be manufactured in silver-plated or stainlesssteel finishes, delivering a smooth, polished surface that sets the standard for modern dining environments. www.siomorfevres.com
Characterised by a slanted profile and produced using one-piece construction with laser treatment to the rims, Rona’s Edge collection features lightweight, angular and defined glasses with tapered bowls and long slender stems that accentuate a contemporary style. Crafted from barium crystalline, the Slovakian glassmaker’s latest range comprises a champagne flute, burgundy and bordeaux models, and a carafe that allows wines to breathe properly. www.rona.sk
PETITS FOURS
T-Collection Riser Tiger Following the launch of the T-Collection Riser in 2017, Tiger has expanded the range with a new vintage-style buffet riser, finished with a copper-like PVD coating on stainless-steel frames. The series comes with an upgraded cold display, while its convenient dome cover remains compatible with all of the brand’s existing wooden and acrylic trays. The riser can be used as a bread, fruit or dessert station with a mix and match of different materials.
www.tigerhotel.co.kr
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PETITS FOURS
1.
2.
3.
126
4.
1. Pro Series Juicer Sunkist Growers
2. Experience Stölzle Lausitz
3. Temptaste Tafelstern
4. Swell Revol
The Pro Series Juicer from Sunkist Growers features a small footprint at just 28cm tall and 20cm in diameter, but is engineered to extract ten gallons of juice per hour using a high torque direct-drive motor. Manufactured in the US, the juicer offers quick and easy cleaning with three lift-off, dishwasher-safe parts. Launched alongside the Pro Series Juicer, Sunkist’s Sectionizer Jr can be used for wedging, slicing, coring or halving fruits and vegetables into uniform pieces thanks to its six-wedge sectioniser. www.sunkistequipment.com
Crafted from clear led-free crystal, Stölzle Lausitz’s Experience range combines elegant profiles with jointless machine-pulled stems to achieve even greater durability and performance. The seven models within the collection, complemented by a champagne glass and five tumblers, have been designed to provide connoisseurs with a heightened aroma and flavourful drinking experience across a whole host of different wine types, from strong and dry reds to smooth or fruity whites. www.stoelzle-lausitz.com
Tafelstern has expanded its Temptaste collection with the launch of Season, a series of plates characterised by an understated, concrete aesthetic. Decorated with patterns of leaves in either metallic copper or metallic gold, the tableware marries well with urban dining settings and modern country styles alike. It can also be combined with various terracotta items from Tafelstern’s existing Playground range, as well as the brand’s new industrial-style Delight cups and black clay Stella plates. www.tafelstern.com
Revol’s Swell collection is a hymn to the sea and its culinary richness. Delicately created by hand, the tableware is enamelled with grooves that evoke a shoreline marked by the back and forth of the tide, while its black-sand, whitesand and brown-sand versions – offered in curved, flat, round and rectangular options – bring to the dining table sleek and glossy solutions that can be easily mixed and matched, whether employed in a gourmet restaurant or a bistroinspired establishment. www.revol-pro.com
PETITS FOURS
Mirazur Nude Nude has collaborated with Mauro Colagreco to supply tableware and glassware to Mirazur, his triple-Michelinstarred restaurant in the resort town of Menton on the French Riviera. Renowned for creating extraordinary flavour combinations from some of the Mediterranean’s finest produce, the Italian-American chef guided Mirazur to the coveted title of World’s Best Restaurant by The World’s 50 Best Restaurants 2019 organisation. On why he favours Nude’s collections, Colagreco explains: “Quality is the result of passion, dedication and attention to detail. This quality is what drives my pure love for Nude’s products, from the Stem Zero wine glasses to decorative designs, tableware and lighting, all of which are manufactured with expertise. Nude is simple, beautiful and stylish.”
www.nudeglass.com
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PETITS FOURS
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2.
3.
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4.
1. NTE Dometic
2. Whatcom Rotisserie Wood Stone Corporation
3. Vector H Alto-Shaam
4. 5000 S+ WMF
Dometic has upgraded two of its 20-litre class minibars with a new noiseless thermoelectric cooling unit (NTE). The models boast significantly reduced electricity costs, consuming around three times less energy than absorption minibars of the same capacity. Users can choose between a solid door version with an A++ energy efficiency index or a glass door model with an A+ rating, with both retaining sensor-controlled LED interior lighting and a cut-out shelf for champagne bottles. www.dometic.com
Using its ten spit locations, Wood Stone’s Whatcom Gas Vertical Rotisserie can cook a large variety of foods including ribs, fish and vegetables simultaneously, without the risk of exchanging flavours and cross-contamination. The rotisserie comes as standard with a tempered glass front door, enabling the cooking process to be fully visible to chefs and customers alike, while a constant-drip water bath helps prevent grease flare-ups. It is also available with an optional rear-access glass door or as a countertop unit. www.woodstone-corp.com
Alto-Shaam’s Vector H multi-cook ovens are designed to produce a large volume and variety of different foods, with each compact and ventless rotisserie featuring up to four independent chambers. Operators can control the temperature, fan speed and cooking time of the chambers, allowing them to cook numerous items simultaneously with no flavour transfer, while the brand’s Structured Air Technology also delivers optimised, focused heat to help achieve greater consistency and food quality. www.alto-shaam.com
WMF’s new 5000 S+ coffee machine couples an elegant look with user-friendly operation, future-proof digital connectivity and improved performance with greater configuration and customisation options. Its two grinders, two possible milk variants and optional Syrup Station allow for a range of beverage choices, while the addition of WMF´s Fresh Filtered Coffee technology means users can serve both filtered coffee and coffee specialties from a single machine, offering maximum flexibility with a minimal footprint. www.wmf-coffeemachines.com
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PETITS FOURS
1.
2.
3.
4.
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1. Cold Brew Julius Meinl
2. Drift Coffee Pots Robert Welch
3. Medusa Zieher
4. Buffet Tina Frey
The Cold Brew package from Julius Meinl comprises a cold brewer, a unique Cold Brew blend made of 100% arabica beans and a set of glasses with wood pallet coasters, as well as a tabletop display with recipe cards for Cold Brew cocktails. The new collection allows users to prepare brews overnight with ease, ensuring that their drinks remain optimally cool and can be portioned directly into the glass by tap, or alternatively offered as a grab-and-go version. www.meinlcoffee.com
Made from 18/10 stainless steel with a mirror finish, Robert Welch’s Drift Coffee Pots are classically portioned with flowing shapes and handles. Available in oneand two-litre capacities, the containers boast a non-drip pouring action and keep coffee above 70°C for 45 minutes. To complement the series, Robert Welch has also launched the Drift Canape stand, a miniaturised version of the Drift Afternoon Tea stand that presents a different shape when viewed at various angles. www.robertwelch.com
The new Medusa bowls by Zieher are characterised by an organic shape and hammered finish. Crafted from 18/10 stainless steel, they take aesthetic inspiration from creatures of the sea, boasting tentacle-like legs with the appearance of filigree, but which nevertheless provide a safe base for presenting a range of cuisines, from seafood dishes to desserts. The bowls join a wider collection of ocean-inspired lines like Reef and Splash. www.zieher.com
Tina Frey’s Buffet collection consists of risers, serving boards and cake stands in different heights and sizes, providing chefs with maximum flexibility when plating up their culinary creations. Inspired by the idea of modern simplicity, the pieces in the range can be easily disassembled for flat storage and transport when not in use, while the addition of several colour options enables the buffetware to meet the aesthetic requirements of various dining settings. www.tf.design
17 - 19 September 2019 Dubai World Trade Centre
THE SHAPE OF THINGS TO COME.
Where the Middle East’s hospitality community meets to shape the future of hospitality. Meet the most important brands from the hospitality and design communities. Part of
Register to attend for free:
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PETITS FOURS
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2.
3.
4.
1. Atica Pordamsa
2. Crate Walco
3. Rum LSA International
4. Marlène Zwiesel 1872
Spanish porcelain manufacturer Pordamsa has introduced Atica, an organic tableware collection combining style and functionality, which offers chefs a chance to explore playful food presentations on its concave surfaces. Taking inspiration from Ancient Greece, the series is handcrafted in coloured glass paste and boasts a smooth feel with excellent scratch resistance, making it ideally suited to use in professional kitchens and high-flow environments. www.pordamsa.com
Walco’s Crate warming towers and accessory pieces allow food to be presented directly on grill tops, as well as in casserole dishes and pans. Designed in a traditional carry-crate style using stainless steel with black accents, the collection is completed by chafers in two rectangular sizes – four quart and eight quart. The chafers feature a lift-off lid and can be transformed into a grill using a stainless-steel grill option, or a cooktop with the brand’s griddle model. www.walcostainless.com
The Rum series by LSA International comprises of mouthblown glasses with thick, conical stems and rounded bowls that enhance the aroma of the spirit. The barware collection spans an assortment of shapes suitable for all kinds of cocktails, from the classic mojito and daiquiri to colourful rum punches, as well as a tasting glass for observing the colour and clarity of each fine quality serve, and a cigar ashtray inspired by the traditional rum bars of Havana. www.lsa-international.com
Developed in collaboration with bartender and author Charles Schumann, Zwiesel 1872’s Marlène – Hommage Aux Femmes glassware range combines grace and refinement with high functionality. The nine-piece bar collection, handcrafted from fine crystal glass, also expresses an appreciation for femininity, balancing lightness and elegance. Across its Zwiesel 1872 and Schott Zwiesel brands, Zwiesel Kristallglas offers branding, glassware and a worldwide distribution network. www.zwiesel-1872.com
BETTER BY DESIGN
Clients tell us we probably have the best collection of the world’s most innovative tableware under one roof. That’s because we are not afraid to be bold in our choices of brands and producers we work with. And if a product that we want doesn’t yet exist, we will have it made. Our aim is to help hospitality market leaders keep ahead of the competition by interpreting emerging trends through products and concepts. If you are a leader not a follower and you have a project which demands something
Call: 0844 334 5232 Shop: www.goodf.co.uk Email: sales@goodf.co.uk
extraordinary, whether in the U.K. or beyond; give us the challenge.
VISIT OUR LONDON SHOWROOM First Floor, 20 Little Portland Street, London W1W 8BS
PETITS FOURS
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1. Fino Toyo-Sasaki
2. Romano Fracino
3. Oxido Fine2Dine
4. Bella John Jenkins
Combining traditional Japanese craftsmanship with cutting-edge design, the Fino series by Toyo-Sasaki comprises a stackable glass that makes use of platinum hard strong tempered glass across its surface to achieve maximum durability. Intended for use in a variety of modern dining scenes, the elegant and light-in-the-hand glass features a thin and smooth top, as well as a large but simple mouth design, allowing bartenders to pour drinks with ease. www.toyo.sasaki.co.jp
Fracino’s Romano espresso machine integrates cutting-edge technology for precise temperature control and timing, while its coffee-making group heads each have their own electronically controlled Proportional Integral Derivative (PID) mechanism, with hot water and steam provided by a large 14- or 20-litre boiler. Available with two or three group heads, the stylish system can be controlled intuitively using a digital display mounted on the front panel. www.fracino.com
Fine2Dine has expanded its range of dinnerware with Oxido, a new collection that stands out thanks to its metallic look and reactive glazes. The series combines rusty red tones with glimpses of gold, while its robust design and round shapes accentuate durability and provide a handsome contrast for culinary creations. Developed to help chefs mix and match food presentation ideas across multiple settings, the Oxido range is available in both rusty and black finishes. www.fine2dine.com
Developed in collaboration with bar and mixology professionals, the new Bella collection from John Jenkins is made in two different colours – Bella Bianca in white and Bella Blue in blue. Handmade by European craftsmen, the series features spiral trails of white and blue, both of which reference the skies of spring and summer. Each glass boasts its own unique style, enabling top bartenders to create beatiful classic cocktails and bespoke martinis. www.johnjenkins.co.uk
JOIN THE BCB FAMILY, GET YOUR TICKET NOW! International Bar and Beverage Trade Show 7 – 9 October 2019 Station Berlin & Kühlhaus Berlin WWW.BARCONVENT.COM/SU
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ISSUE 2 OUT NOW From the publishers of Sleeper and Supper, Starboard is a new publication focusing on the design and development of mobile forms of hospitality such as cruise ships, river boats, sleeper trains, aeroplanes and space shuttles.
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ADVERTISING INDEX ISSUE 16
Absolut Elyx
008-009
Robert Welch
002
Aerts NV
005
Rona
140
Alto Shaam
083
Siom
031
Ambiente
077
Starboard
136
American Metalcraft
017
Steelite
Bar Convent Berlin
135
Stรถlzle
010-011
Bonna
037
Sunkist
087 023
006-007
Bradford Alan
113
Tafelstern
Champagne Gosset
103
The Hotel Show Dubai
Cognac Frapin
093
The Uniform Studio
063
Dometic
105
Tiger
018
Elia
071
Tina Frey
FHA
120
To The Table Europe
065
Forty-One Madison
110
To The Table MEA
129
Fracino
107
Top Drawer
059
Frilich
117
Toyo Sasaki
014
131
012-013
Gemini 1765
021
Villeroy & Boch
081
Goodfellows
133
WMF Coffee
029
Hepp
047
WNK
109
John Jenkins
049
Woodstone Corporation
039
Zieher
027
Julius Meinl
101
LSA
053
Magnifique Brands
095
Nude
139
Peter Spanton
099
Pordamsa
051
Revol
085
137
WASHING-UP
Bamboo Bonanza
Stickman Tribe creates an elevated bamboo canopy palace for Waldorf Astoria Maldives Ithaafushi’s signature restaurant Terra.
138
Though underwater dining appears to be all the
Champagne, hand-selected by the Maldives’ very
rage – think Ithaa at Conrad Maldives Rangali
own Krug ambassador.
Island, or the aptly-named Under in Norway –
The experience sees guests escorted across
the canopy remains largely unconquered, the
stepping stones on a reflection pool and up the
birds untroubled. Perhaps not for long, however.
feature staircase to their refuge, where Stickman
A new concept at Waldorf Astoria Maldives
Tribe’s design – created in partnership with a
Ithaafushi – designed by Stickman Tribe –
bamboo specialist and landscape consultant –
transports guests to the treetops for an elevated
utilises the wood as both a decorative skin and
dining experience. Taking the form of a
structural presence, minimising the need for
treehouse-inspired F&B venue with a series of
any manmade components. The columns have
bamboo cocoons nestled amongst the foliage,
further been treated with an architectural mesh,
Terra’s private pods are connected by platforms
allowing the foliage to naturally climb.
and walkways offering expansive island views
Let’s hope the resort’s avian denizens are
across the dense bamboo forest. Billed as the
happy to share the spectacular setting – a few
resort’s signature restaurant, the project serves
wagyu scraps each evening should keep them
up a menu featuring Miyazake wagyu beef
sufficiently distracted.
and Alba white truffle alongside an extensive collection of wines and beverages, including Krug
For the first time a line of glasses designed by somebody who uses them first-hand and expects a perfect performance. Maurizio Filippi - Best Italian Sommelier AIS 2016 - used all his expertise as a sommelier and restaurateur to create the soft and “human� lines of these wine glasses, without neglecting to take into account practical aspects that are important for potential buyers. Only six wine glasses and two water glasses to meet the needs of all professionals in the sector and of all wines produced in the world. Pure sensations translated into an elegant philosophy: this what you will find in the small booklet detailing his thinking and, most of all, the correct use of this natural line full of elegance and beauty. .