Supper - Issue 18

HOTEL FOOD & DRINK

WALDORF ASTORIA DIFC • HESTON BLUMENTHAL • FOUR SEASONS PHILADELPHIA

C R E AT I V E D E S I G N LU X U RY H O S P I TA L I T Y horeca.lsa-international.com

CONTENTS ISSUE 18 068

STARTERS

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© Jamie McGregor Smith

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Bull & Bear

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The Chamberlain Hotel

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Waldorf Astoria DIFC Dubai

London

Baur’s 042 Baur au Lac Zurich

The Berkeley Bar & Terrace 044 The Berkeley London

Manhattan © Martin Morrell

Fairmont Chengdu

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MAIN COURSES Four Seasons Hotel at Comcast Center Philadelphia

048

Oscuro 056 The Arts Club London

Flat Stanley

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Cathédrale 068 Moxy East Village New York

© Christian Horan

Alila Seminyak Bali

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CONTENTS ISSUE 18 SERVICE

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In Search of Perfection

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Labour of Love

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British chef Heston Blumenthal talks about the importance of making meaningful connections, surmounting our fears and perfecting that most fundamental of ingredients, water.

Three of the key players behind Cyprus’ newest gourmet hotspot discuss their roles in putting a strong F&B programme at the heart of Amara.

DINING From Restaurateur to Hotelier

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Haute cuisine’s leading lights are coming out from behind the stoves to launch sophisticated hotels in which the F&B offering is very much star of the show.

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076

SIPPING Cutting Down

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Mixing It Up

092

Many customers try to moderate their alcohol consumption after the festive period, but what does this mean for those in charge of the drinks? © Gaudenz Danuser

© Max Lacome

MARKET INSIGHT

REGULARS Entrée 015

Events 109

Appetisers 019

Spotlight 114

Signatures

Petits Fours

083

Cocktails 097 Drinks 101

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Trying to procure the right barware can be tricky, but suppliers are rising to the challenge with premium products that are both functional and stylish.

123

Washing-Up 138

Maximising the Opportunity in the US Hospitality Market

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In the first of a new series of features, Supper delves into a new research report from Nielsen CGA to offer insight into the hotel guest and their dining and imbibing behaviour.

Visit Bauscher at the following trade shows: Ambiente Frankfurt, 07.02. – 11.02.2020, hall 6, stand B20 Internorga Hamburg, 13.03. – 17.03.2020, hall B7, stand 410

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11.12.19 12:13

ENTRÉE

ON THE COVER The Big Apple at Bull & Bear, Waldorf Astoria DIFC, Dubai

Crossing Cultures

F

rom rainbow-coloured bread to pickle-flavoured

Cantonese Chinese and Peruvian (or Chifa) taking over, while

popcorn, there are certain trends that no matter how

others have highlighted the growing popularity of Itameshi –

much of an impact they make on social media, are

the melding of Japanese and Italian cuisines.

nothing more than a flash in the pan.

The Future Laboratory meanwhile also pointed to cross-

As we enter a new year, everyone from influencers to

cultural fusions in its Future Forecast 2020, stating that food

industry experts are having their say on the trends set to come

and drink will be as varied as ever, as brands and consumers

to the fore in 2020. Glitter-infused wine and over-the-top

seek new experiences, flavours and products.

desserts are amongst the more photogenic creations filling

So what’s driving this shift? It could be due to an increased

our news feeds, while healthy fare and superfoods continue

desire for choice. Consumers are spoilt for choice when it

to prove popular. In its annual Pinterest 100 report, which

comes to retail and entertainment, so why should dining be

tracks search volumes as an indicator of cultural shifts and

any different. After all, home delivery services mean that you

changes in consumer behaviour, the platform measured a 99%

can feast on a korma from the local curry house with a side

rise in the number of searches for ‘cucumber juice benefits’

order of fries from your favourite fast-food outlet.

for example, while chicory root is also proving popular; a steaming mug of chicory coffee anyone?

Cross-cultural fusions however are much more about local ingredients and flavours as well as borrowing skills and

One particular movement that seems to be gaining

techniques from other cuisines. It may at first seem blinkered

momentum, having spoken to a number of chefs, restaurateurs,

to go to an Italian restaurant while travelling in China, but

F&B directors and specialist consultants in recent months,

an Asian spin on an old favourite can bring an altogether new

is cross-cultural fusions. In issue 14, we reported on the

taste sensation. And in an age where dining out is becoming

success of Peter Street Kitchen at The Edwardian Manchester,

immersive, a form of entertainment or an escape from the

A Radisson Collection Hotel, where contemporary Japanese

every day, how better to experience a variety of world cultures

cuisine fuses with Mexican small plates, resulting in

than through food.

unexpected flavour combinations. And this issue we feature Flat Stanley at Alila Seminyak in Bali, where the carefree spirit of California marries with fresh Indonesian ingredients for a creative menu of pizzas and cocktails.

In its Annual Culinary & Cocktail Trends Report – uncovered through a survey of more than 130 chefs, sommeliers, general managers and bartenders – Kimpton Hotels & Resorts identified unlikely mash-ups as one of its key trends too, with Mexican and Southeast Asian, French and Scandinavian and

Catherine Martin • Managing Editor

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APPETISERS

O

ver the past decade, the F&B landscape

As consumers look to embrace more

has changed beyond all recognition,

sustainable, health-focused culinary choices,

driven by the onset of a new generation

the alcohol-free movement is also anticipated

of food-fluent travellers and health-conscious

to gather pace. In particular, botanical-infused

consumers who love posting about their latest

sparking drinks and 0% ABV spirits are expected

experiences on social media. Avocado on

to gain credibility, with 42% of bartenders

toast has become a regular fixture on many

reporting that they are excited about embracing

restaurants’ menus, while the growth in the

the no-alcohol culture as part of their overall

numbers of guests following gluten-and dairy-

bar programmes. Meanwhile, alcoholic beverages

free diets has required kitchens to become more

tipped to make a mark include spiked seltzers,

creative with their offerings. Craft cocktails

tequila-based tipples like the Paloma and

have also enjoyed a rise in popularity, and oft-

Mediterranean spritzes – the latter representing

overlooked fermented beverages like kombucha

the latest evolution of the Spanish gin and tonic,

are increasingly entering the mainstream.

which took off in many bars a few years ago.

According to Kimpton Hotels & Restaurants’

Elsewhere, with diners becoming more globally

Annual Culinary & Cocktails Trends Forecast

connected and mindful of their consumption

The Next Big Thing From plant-based foods to Mediterranean spritzes, Kimpton’s annual forecast identifies the dining trends to look out for in 2020.

for 2020, some emerging trends are definitely

habits, chefs and bartenders are expected to

here to stay, while others may merely have been

engender a culture of transparency around the

a flash in the pan. Now in its sixth year, the

ingredients they use and the methods they adopt.

research paper compiles the thoughts of more

While the inclusion of more unusual spices and

than 130 seasoned bartenders, sommeliers, chefs

cuisines from around the world, like makrut lime

and general managers from across the group,

leaves, lotus and water lily seeds, is expected to

and focuses on identifying the concepts likely to

be particularly on-trend, a more fundamental

feature prominently in the year ahead.

shift will see restaurant and bars across the

One of the main themes this year is the growing

sector seeking out innovative ways to reduce the

importance of collaboration. From cross-cultural

impact of their processes. Whether it be using

food fusions, like French with Scandinavian,

zero-waste techniques or working to eliminate

and restaurants partnering with local producers

single-use plastics, eco-friendly approaches are

in order to offer guests greater traceability, to

expected to take centrestage in the year ahead,

bartenders leveraging culinary techniques, these

with more customers choosing to frequent

carefully considered connections could well open

establishments run along sustainable principles.

up exciting new growth opportunities. Wellness

Of course, it is always hard to predict what

will also make its presence felt in the coming

the future holds, and nobody can say with total

months; 51% of respondents predict that plant-

confidence which ingredients, flavours and

based meat alternatives will become even more

concepts will take off this year, but, Kimpton

popular, and the soaring popularity of free-from

Hotels & Restaurants’ report should offer plenty

ingredients will see products like almond flour

of inspiration for those who want to stay ahead

and hemp milks being used more regularly.

of the curve in 2020.

019

A

decade ago, the mere thought of legalising

in Miami Beach, and Hotel Saint Cecilia in Austin,

cannabis was deemed by many to be an

Texas – the latter being part of sister company

unrealistic, unpopular and perhaps even

Bunkhouse Group. The resulting sweets, inspired

undesirable idea. In recent years however,

by sun-drenched Californian blood oranges, are

worldwide debate has challenged the stigma that

distinctively tangy, sweet and bright with a citrus

surrounds hemp and marijuana and has catalysed

zest finish, and each contain 20mg of broad-

it being made lawful in some places, and at least

spectrum, hemp-derived CBD, presented in a

a subject for serious discussion in others. More

custom-made red box.

and more studies are revealing the potential

CBD is also gaining momentum in the beverage

health benefits of CBD (cannabidiol) – a non-

market. Sharing similar qualities to probiotic

intoxicating, naturally sourced ingredient from

swills such as kombucha – which recently had

cannabis plants, isolated from the psychoactive

its own meteoric rise in popularity – beverages

component THC (tetrahydrocannabinol). As

featuring the compound are considered in some

a result, it is being touted by many industry

places to be a wellness product with significant

observers as a potentially lucrative growth area

anti-inflammatory properties, while the

for restaurants and bars.

relatively restrained flavour profile means that it

CBD Meets F&B As studies reveal the potential health benefits of CBD, hotels are looking to incorporate the controversial compound into their F&B offerings.

On its list of the top ten dining trends for

can unobtrusively be added to many drinks. The

2020, Benchmark Global Hospitality awarded

Nickel at Hotel Teatro, Colorado, for example,

CBD the number one spot, highlighting its appeal

has partnered with hemp supplier Supergood

to “customers interested in trying new, eco-

to offer customers the option of adding a shot

friendly, plant-based ingredients”. In terms of

of CBD-rich turmeric-infused oil to a host of

hotels, the naturally occurring compound may

handcrafted cocktails. Several new soft drinks,

particularly appeal to certain types of guests,

mixers, teas and alcoholic beverages built

those who want to soothe the aches, pains,

around the substance have also hit the market

anxieties and sleep-deprivation often associated

recently, paving the way for the creation of lots

with travelling.

of innovative mixological masterpieces.

In places where it is legal, especially in

With lots of discussions being held globally

parts of the United States, hotels have already

around the topic of legalising cannabis, alongside

started incorporating CBD into their food and

the potential health benefits of CBD, the situation

drink offerings, highlighting the potential

on the ground is changing fast. A growing number

crossover between high-quality CBD products

of studies are helping to dispel the mystery

and hotel F&B. Notably, Standard International

surrounding this controversial compound, and

announced last year that it would partner with

hotels are increasingly looking to tap into this

Los Angeles-based luxury cannabis company

fast-emerging trend, which is swiftly finding its

Lord Jones to produce CBD-infused snacks for

way onto food and drink menus across the globe.

guestroom minibars across a selection of its properties, including The Standard High Line and East Village in New York, The Standard Spa

020

PASSION FOR BUFFET

Our expertise for your luxury buffet presentation

www.tigerhotel.co.kr

In Search of Perfection British chef Heston Blumenthal talks about the importance of making meaningful connections, surmounting our fears and perfecting that most fundamental of ingredients, water.

Words: Heleri Rande

B

y

Heston

two old friends catching up, talking about the

Blumenthal is one of the best

common

consent,

human mind, connection, imagination, shared

and most influential chefs of

belief systems and, above all else, water; the

his generation. Known first and

latter subject well on the way to becoming the

foremost for his triple-Michelin-

next part of his extraordinary culinary legacy.

starred flagship, The Fat Duck

“We are working on water, prebiotics,

in Bray, his impressive empire also includes

nutrigenomics, and plasma to activate water,

double-Michelin-starred Dinner by Heston

which is used to make a drink, or soup, or

Blumenthal at Mandarin Oriental Hyde Park in

another food that can then activate the water

London, another Dinner at Crown Melbourne,

inside the body,” he reveals. What this means

Michelin-starred The Hinds Head in Bray,

for the future is that, alongside a team of

and The Perfectionists’ Café in Terminal 2 of

collaborators and chefs, Blumenthal will

Heathrow Airport. If the above list does not

focus on ways to activate water and change

sufficiently dazzle, there are countless more

its structure with electromagnetic energy.

achievements to mention, such as his multiple

His interest lies in seeing how this affects the

TV series, doctorates from UK universities,

human body, and how the body receives it in

and an OBE. from the Queen for his services to

the first place.

gastronomy, awarded in 2006.

“People’s relationship with food and drink

But despite all of his accomplishments,

is deteriorating,” the chef warns. “In order to

Blumenthal’s ego is far from that of a typical

improve it, we need to have a better relationship

celebrity, or what I presume a celebrity to

with ourselves through a better understanding

possess. Having spent a few days travelling

of the science of water.” Highlighting the fact

with him in Estonia, I was amazed by how

that breathing is a crucial element to life, after

approachable, compassionate and down-to-

which comes the relationship with the food

earth he was. At times, I had to remind myself

we eat and water we drink, he is adamant that

who I was with, as it seemed we were just

people do not pay enough attention to these

SERVICE

© Alisa Connan

© Ashley Palmer-Watts

SERVICE

xxx

“At The Fat Duck, we now focus on personalisation, with the aim of giving each diner a unique emotional trigger in the dining room.”

essentials, and this in turn has created an

the restaurant was refurbished in 2015, during

imbalance in society. “In order to understand

which Melbourne provided a temporary home

how this works, it is important to understand

for the concept, the team was retrained, and a

how the human body has evolved to where it is

new era of sensory dining began in Bray. “At

today,” he adds.

The Fat Duck, we now focus on personalisation,

Currently residing in the picturesque Alpilles

with the aim of giving each diner a unique

region of Provence, Blumenthal is on a mission

emotional trigger in the dining room,” continues

to study water in exhaustive detail. Surrounded

Blumenthal. “New science is emerging on the

by clear air, bauxite-filled limestone hills and

structure of water being affected by emotion,

gamma rays in the south of France, he is just

and also on its health benefits in other areas,

about to complete work on a combined kitchen

which is the next big adventure for the team.”

and lab, where chefs from his multiple ventures

Back in 2015, when The Fat Duck relaunched

will be flying out to experiment, challenge each

in its original home after receiving a facelift,

other and study the topic. “When asked what is

Australia was not forgotten. Instead, an

the most important ingredient in the kitchen, I

outpost of Dinner opened shortly after at

say water,” he explains. “People do look at me

Crown Melbourne, a casino and resort complex

funny. But what many of us take for granted and

in Southbank. Later this year, Dinner will also

think is the simplest thing is in fact one of the

be making its Middle Eastern debut at Royal

most complex molecules in the universe, and

Atlantis Resort & Residences in Dubai; all three

we are just beginning to find out how and why

Dinners are overseen by Blumenthal’s long-

it behaves like it does.”

time co-contributor, Chef Director Ashley

The decision to move to southern France did not come about by accident – one suspects

Palmer-Watts, with whom he opened the original site in 2011.

no aspect of Blumenthal’s life is left entirely

While the nostalgic and playful multisensory

to chance. Provence was famously the home

experiences at The Fat Duck have taken a new

of celebrated French authors Frédéric Mistral

direction towards hyper-personalisation, the

and Alphonse Daudet, and a major source of

menus at Dinner have consistently focused on

inspiration for Dutch Post-Impressionist

the tastes and flavours of Britain and its food

painter Vincent Van Gogh; plus, the chef’s

history. Renowned for such iconic creations as

house is only a short drive from L’Oustau de

the meat fruit dish from Tudor times, which

Baumanière, a Michelin-starred restaurant

is actually chicken liver parfait disguised as

that sparked his curiosity for food at the tender

a mandarin, and tipsy cake with spit roast

age of 16. It could even be argued that the

pineapple, a popular Victorian dessert, London’s

smell of lavender and chirping of crickets he

Dinner has held two Michelin stars since 2013.

encountered there represented his first foray

The fire that broke out at Mandarin Oriental

into nostalgic multisensory dining experiences,

Hyde Park shortly after an extensive and

laying the early groundwork for the success of

expensive restoration in June 2018 forced the

The Fat Duck.

restaurant to temporarily close as a safety

“Our emotional state affects our relationship

precaution; however, it also gave the team

with food,” says Blumenthal. “I learnt this

time to work in the development kitchen in

through discoveries in multisensory research,

Bray on several exciting additions to the menu.

and could see the impact the dishes at The Fat

Notable newcomers include dishes such as

Duck were having on people’s emotions.” After

roast marrowbone royale with smoked anchovy,

025

SERVICE

“In order to give people a positive experience, we have researched and explored many areas, and found that a person’s emotional state changes the way they taste food and water.”

Many of The Fat Duck’s dishes have been created to make a strong impression visually, as well as on the palate

snails, radish, mace and lovage; salmon dressed

someone they love, while the flavour profile

in champagne; and almond rice and flesh

becomes more bitter when concentrating on

with veal sweetbreads, smoked eel and crispy

someone with negative associations.

chicken feet.

When the multi-award-winning chef started

There is perhaps a common philosophy

experimenting with savoury ices in the late

running across all of Blumenthal’s creative

1990s, this sort of mind game really came into

endeavours – namely, the desire to make

its own. The idea of contrast, and what that

meaningful connections and produce genuine

means for guest experience, is probably best

emotions. “As human beings, we have an innate

characterised in one of his other famous dishes

need to connect with something,” he ponders.

at The Fat Duck, the bacon and egg ice cream.

“In order to give people a positive experience,

“The vibration of an emotion is reflected into

we have researched and explored many areas,

the food we eat and water we drink,” he says.

and found that a person’s emotional state

“I believe that cooking with love is not simply

changes the way they taste food and water.”

a metaphor, but it is a science.”

On our four-day trip together, the chef

Of course, Blumenthal is also known for

encouraged those around him to try a simple

blurring the lines between food and history,

wine experiment again and again. This involved

and so in many ways it is only fitting to

Blumenthal inviting acquaintances to take a sip

find that he is now collaborating with the

while thinking of a loved one, before repeating

Ashmolean in Oxford. Launching at London’s

the test at the same time as recalling someone

Dinner in January and running until the end

who provokes feelings of irritation or anger.

of March 2020, Blumenthal and Palmer-Watts

The result? Wine tastes sweeter, rounder and

have created a unique culinary event inspired

oftentimes more floral when drinkers focus on

by Last Supper in Pompeii, a major exhibition

© John Blackwell

© Jose Luiz Lopez de Zubiria

026

SERVICE

© John Blackwell

held at the University of Oxford’s museum of art and

career over the last 20 years, and discussing issues

archaeology. Appropriately titled Taste History – Last

far bigger than ourselves. A self-taught chef, relaying

Supper in Pompeii, the experience looks at what role

on his meticulous work ethic, a perpetual sense of

food played in ancient times, and celebrates this rich

curiosity and a relentless need to perfect and please,

culture. Some of the dishes being served include

Blumenthal has achieved a level in gastronomy that

authentic Pompeiian bread, using flour from ancient

most others in the industry can only dream of. What,

grain varieties grown in the region of Naples, and a

one wonders, is the secret of his success? “Most people

modern take on Libum, a dessert based on baked fresh

are driven by fear, and usually fear is surpassed by

cheese curds.

belief,” he ponders. “But when belief becomes

Blumenthal’s collaborative work does not end with museums either. As a curious mind that constantly

Bohemian cake at London’s Dinner features chocolate, yuzu mousse and honey ice cream

028

stronger than fear, we will be pulled by belief, and that is a game-changer.”

yearns to be developed and challenged, he has taken

Serendipitously, at The Hinds Head, his gastropub

a deep interest in the education sector, building upon

operating out of a lovingly restored 15th-century

his work on the evolution of our bodies and minds.

building in Bray, there is a fireplace above which sits

In the UK, for example, he is currently contributing

a proverb in gold leaf: “Fear knocked at the door.

to OCR’s GCSE in Food Preparation and Nutrition,

Faith answered. And lo, no-one was there.” A sign

the Activate Learning qualifications in Professional

that Blumenthal has passed by probably a thousand

Cooking and Hospitality, and the Reading University

times, but did not notice until about a year ago. In

course A History of Royal Food and Feasting.

a subconscious way, perhaps, it has always been his

As the evenings in the pre-winter Nordic hemisphere

guiding principle, hiding itself from the limelight,

turned darker and darker, our conversations delved

but being constantly present in everything that this

into more existentialist questions, looking at his

supremely talented chef does.

KENTAUR IS GREAT QUALITY AND WELL-BEING IN THE KITCHEN! Juan Amador, Michelin Restaurant AMADOR, Vienna, Austria

Workwear designed in collaboration with chefs within gastronomy and service.

Visit us and find lots of inspiration at WWW.KENTAUR.COM

Labour of Love Three of the key players behind Cyprus’ newest gourmet hotspot discuss their roles in putting a strong F&B programme at the heart of Amara.

Words: Richard Frost

C

yprus holds a special place in Greek mythology as the birthplace of Aphrodite, the goddess of love, who was supposedly born just off its coastline before being brought to shore naked on a giant seashell – an iconic origin story immortalised by

Renaissance painter Botticelli among others. In recent years, however, the so-called Island of Love has become better known among British and Russian holidaymakers in particular for its cheap package holidays, combining sun, sea and sand in the daytime with hedonistic parties after dark in the many clubs of Ayia Napa and Paphos.

Now, Cypriot hospitality group Stademos Hotels is looking to attract a very different clientele with the launch of its new ultra-luxe resort Amara.

As the third property within the group – founded by Managing Director Demos Demosthenous to develop, own and operate hotels in 1989, with help from his father Stavros – the SB Architects-designed Amara raises the bar considerably. Located on a prime beachfront plot just outside the city of Limassol, all 207 well-appointed rooms offer spectacular views over the turquoise waters of the Mediterranean. The newbuild property’s lavish grand opening ceremony, meanwhile, was attended by a host of dignitaries, including the country’s president Nicos Anastasiades, and featured a live set from America’s Got Talent finalist Glennis Grace.

A similar level of ambition is evident in the F&B programme. According to Demos Demosthenous, the plan from the outset was always to “find restaurants

030

The Panel (left to right): Nobu Matsuhisa, Giorgio Locatelli, Mark Sopp

SERVICE

© Phil Sharp

SERVICE

Group-designed venue next to the pool deck,

“Amara is the family’s interpretation of what modern Cypriot hospitality should be – very comfortable and with lots of different ways to appreciate it.”

while Ristorante Locatelli delivers hearty

MARK SOPP

with a face”, ones fronted by high-profile chefs capable of serving consistently excellent food; it was also important that the hotel could offer a variety of cuisines. The result is that Amara boasts no fewer than five dining venues, including signature restaurants by renowned chefs Nobu Matsuhisa and Giorgio Locatelli, as well as four main bars. Matsuhisa Limassol offers fusion cuisine combining Japanese and Peruvian influences in an elegant Rockwell

Italian cooking in a restaurant created by the

many local craftsmen and materials such as limestone and wood throughout while, in its F&B outlets, tableware suppliers include the likes of Degrenne, Jasper Conran at Wedgwood, Riedel, Sambonet, Stölzle Lausitz and Vista Alegre. How would you describe the overall vision behind Amara?

MS: Amara is the family’s interpretation of what modern Cypriot hospitality should be – very comfortable and with lots of different ways to appreciate it. Plus, the materials used all feel very natural, reflecting a softer palette. It’s very much of its place.

Michelin-starred chef’s wife Plaxy and Wilson Associates, which enjoys a raised vantage point

Matsuhisa Limassol seats 70 diners inside

near the beach.

During our visit, Supper spoke with Matsuhisa,

with room for a further 100 outside next to

Locatelli and Mark Sopp, SB Architects Senior

the pool deck, while Ristorante Locatelli can

Vice President and Vice Principal, to find out

accommodate 60 guests indoors and another 60 on its external terrace. What’s the concept

more about the property’s striking F&B offering. projects around the world. What was it that As

Stademos

Hotels’

most

ambitious

underpinning Amara’s restaurants?

attracted you to Amara?

MS: When SB Architects started work, we didn’t

development to-date, Amara has been many years in the planning. How did you first get

MS: Hearing the owner’s vision for the site was

know who the operators were going to be, so our

involved?

key. They had a strong desire to do something

focus was on creating different opportunities to

contemporary and try to capture the essence

enjoy the hotel’s position. Matsuhisa Limassol

Mark Sopp: SB Architects has been working in

of the place in a very modern aesthetic, which

has a private address on the beach road, meaning

Cyprus since the early 2000s. During that time,

appealed to us.

guests can come and go without entering the hotel, and it has a really nice relationship with

we were introduced to Demos and Stavros who had acquired some land here, and wanted to

NM: Demos recommended that I come to Cyprus

the property’s primary public space, the pool

build an urban resort.

because it’s a beautiful location, and he was

deck. By contrast, Ristorante Locatelli benefits

building a brand new hotel. I trusted him and

from having an elevated position, offering

Nobu Matsuhisa: I met Demos five years ago in

he supported me, so it was easy to rise to the

270-degree views of the sea.

Matsuhisa Athens. The first time I met him face

challenge of opening a restaurant here.

NM: For me, working with David Rockwell

to face, I felt my sixth sense tingling, and knew GL: I liked the fact that we wouldn’t be dealing

[founder of Rockwell Group] is very comfortable

with a hotel management team. If I have a

because he designed the first Nobu in New

Giorgio Locatelli: Demos came to London and

problem, I can just pick up the phone and call

York – we have a relationship going back more

was introduced to me by a very old friend,

Demos to sort it out, which is very important

than 20 years. He understands the concept,

Des McDonald [founder of the eponymous

for me. You’re not talking to someone who’ll

the kitchen, the sushi bar and the connections

hospitality consultancy]. I sat down with Demos

tell someone else and so on – you know where

between them. Here, we’ve created a beautiful

and we hit it off straight away. So I decided to

you stand.

restaurant, with a nice mix of indoor and

we could trust each other.

outdoor spaces.

come to Cyprus to take a look – work hadn’t even started at that point, it was just a piece

Any large hospitality development relies on a

of land.

varied network of experts supplying products

GL: We wanted the restaurant to feel really

and services, and Amara is no different.

fresh and cool because summers are so hot in

The hotel’s design incorporates the work of

Limassol. Inside, we’ve got lots of banquettes

You must get invited to work on all sorts of

033

SERVICE

to accommodate large family groups. At Locanda Locatelli [the Michelin-starred restaurant at Hyatt Regency London – The Churchill], we very rarely get tables of more than six, whereas here it seems to be the other way round, especially where locals are concerned.

Matsuhisa Limassol serves a range of sushi, sashimi, ceviche, tempura, grilled and roasted dishes, including black cod yuzu miso, Chilean seabass with jalapeño dressing, and anticucho Peruvian-style prime rib-eye steak; Locanda Locatelli, on the other hand, offers Italian classics like linguine with lobster, baked fillet of wild sea bass in a salt and herb crust, and tiramisu. How would you describe the restaurants’ culinary offerings?

NM: I’ve brought the standard Matsuhisa concept to Cyprus – all of my signature dishes are here. But now that we’ve started, there’s a lot of potential to use different fish in our menu going forward.

GL: Ristorante Locatelli is a great celebration of Italian culture and a lot of the dishes reflect different parts of the country. We’ve tried to develop a family restaurant based around the idea of conviviality, as well as the joy of being

“We’ve tried to develop a family restaurant based around the idea of conviviality, as well as the joy of being together and sharing a meal.”

GIORGIO LOCATELLI

034

together and sharing a meal.

How challenging is it trying to source top-quality ingredients in Cyprus?

NM: I like to use local ingredients as much as possible. It’s difficult to do that in any restaurant for the first six months to one year. But after that, it becomes easier to communicate with local suppliers, fishermen and other people in order to find excellent produce.

GL: Our cuisine is really based on having quality ingredients.

Obviously, our ability to source ingredients in London is better than what we’ve got here, it has been a learning curve for sure.

SERVICE

© Pascal Reynaud

“Amara marks a new era of hospitality for the city and the country.

This hotel is going to open people’s eyes and make them look at Cyprus in a different way.”

MARK SOPP

Nobu and Giorgio, you both have to juggle

working in this environment that appeals to

running lots of venues around the world,

you?

including at the Royal Atlantis Resort & Residences in Dubai, where each of you

NM: In general, hotels make for the easiest

has a restaurant. Do you ever worry about

projects. When opening a restaurant in a

overstretching yourself?

hotel, both sides have to carefully manage the relationship to support each other. That’s the

NM: Of course, I worry about maintaining the

most important thing.

quality. I’m travelling ten months a year – it’s impossible to control everything myself, but I

GL: I started working with hotels because I

trust my team.

didn’t have the financial strength to open a standalone restaurant. Hotels really help chefs

GL: I don’t think we’re overstretched. One of

with the initial structure involved in launching

the most important things that a restaurant

somewhere new.

produces is talent. But if you only have one site, there’s only one manager and one head

And finally, what do you think Amara will

chef. You get to a point where you’re going to

bring to the eastern Mediterranean?

lose people who have been with you for a while unless you expand. Seeing my boys growing into

MS: I’m very happy for Demos and Stavros;

new roles gives me great joy.

Amara marks a new era of hospitality for the city and the country. This hotel is going to open

036

Nobu and Giorgio, many of your restaurant

people’s eyes and make them look at Cyprus in

projects are linked to hotels. What is it about

a different way.

Pengo Group, with its headquarter in Bassano del Grappa and other two branches in France and Spain dealing with the international markets, is leader in household products, Horeca and baby items distribution and service since 1953. It offers a catalogue of more than 20.000 products and many services dedicated to its customers.

Expertise, reliability, quality and creativity are the main values of a successful company history focused on satisfying the contemporary B2B market needs, with a steady connection to B2C. H&H is one of the main brand owned by Pengo which identifies the kitchen range for the household and Horeca products with important and devoted partnerships: its main characteristics are the quality and versatility of the items, in line with the stylistic market trends and with a particular attention to materials, functionality and a highly competitive quality/price ratio. www.pengogroup.com | www.hh-lifestyle.it

the

POWER 800 988-8103

to

PERFORM bit.ly/GVRchix

STARTER

Bull & Bear Waldorf Astoria DIFC DUBAI

Words: Devina Divecha

IN A BITE Covers: 167 Operator: Waldorf Astoria DIFC Interior Design: LW Design Group Executive Chef: Luigi Vespero Head Chef: Giovanni Paolo Pintore F&B Director: Gonzalo Bueno Beverage Manager: Raven Rudolph Restaurant Manager: Orsolya Klenoczky www.waldorfastoria3.hilton.com

L

ocated in Dubai’s financial district, Waldorf

create interesting shadows and patterns on the

Astoria DIFC occupies the 18th to 55th floors

ceiling,” says Shah-Mulani.

of mixed-use scheme Burj Daman; the

Guests can choose from breakfast items

property’s lead interior design company was

such as smashed avo and eggs, and an açaí

SRSS, while LW Design Group oversaw the two

bowl with coconut flakes, seasonal fruits, chia

main dining venues, Bull & Bear and St Trop.

seeds and cacao nibs. For lunch and dinner,

LW Design Group Associate Pooja Shah-Mulani

signature dishes include a reinvented prawn

and Senior Designer Jenni Wellings worked on

cocktail using locally caught tiger prawns

the project, with the former revealing that Bull

infused with subtle eastern flavours, followed

& Bear’s brief was to create a high-end concept

by main courses built around tender meats, as

that could transition smoothly from day to

well as vegan and seafood alternatives. Sweet

night. The restaurant’s interiors use a rich blue,

endings are delivered by the likes of The Big

gold and black colour palette, and incorporate

Apple, combining refreshing apple notes with

timber, metal and leather materials.

nutty sweet crumble.

Based on the iconic namesake restaurant

The second signature outlet is rooftop lounge

at Waldorf Astoria New York, the stylish F&B

St Trop, designed with foliage screens and

venue has life-sized bull and bear sculptures at

columns alongside contemporary furniture.

the entrance made entirely out of metal mesh,

Influenced by the French resort of Saint-

which took several rounds of prototyping to

Tropez, timber decking reminiscent of luxury

achieve. At first, designers considered creating

yachts offers a natural colour palette with

these in solid brass, much like the Charging

aquatic accents. The Peacock Alley Lounge and

Bull and Fearless Girl sculptures on Wall

Bar completes the trio of dining options, and

Street, but the concept gradually evolved over

boasts a Smiths of Derby custom-made clock

time. “At night, the sculptures are lit up and

featuring stylised peacock feathers.

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The Chamberlain Hotel LONDON

Words: Kristofer Thomas Photography: © Annabel Staff

IN A BITE Covers: 150 Owner-Operator: Fuller, Smith & Turner Interior Design: Sibley Grove Lighting Design: Light Corporation Catering Equipment: Grey Simmonds, Matthew Algie www.thechamberlainhotel.co.uk

040

M

arking the third collaboration in 12

don’t discriminate, they are accessible to

months between Fuller, Smith &

all. Historically, Fuller’s has always created

Turner and Devon-based interiors

welcoming and relaxing destinations.”

studio Sibley Grove, the new F&B spaces at

Joining the pub and restaurant is a new

London’s The Chamberlain Hotel have been

cocktail bar, The Chambers, set within the

created in line with the designer’s ethical,

exposed underbelly of the hotel and bringing

sustainability-focused approach.

together a private meeting room, areas for

Reconfigured to incorporate a ground-

small groups and a layout facilitating an

floor pub and restaurant, the project sees

easy transformation for private events of up

Sibley Grove looking to the company’s storied

to 130 guests. Plush velvet banquettes are

brewing history to place the pub element

complemented by contemporary detailing,

at the heart of the experience. Stripping

whilst a curated art and photography

back existing architecture to at once reveal

programme catalogues a series of local motifs.

industrial inner-workings and create volume

“The Chambers is a luxurious interpretation

and height, the studio has populated the space

of an industrial basement bar – a hideaway

with Cradle-to-Cradle-certified products –

from the busy London streets where you are

ensuring the chic aesthetic is supported by

treated to great service and a bespoke cocktail

an environmentally and socially considerate

menu,” Grove adds.

manufacturing and outfitting process.

Based in Devon’s Dartington Estate and

“Although the ground floor is modern and

headed up by husband-and-wife duo Jeremy

relevant, it was very important to create the

Grove and Kate Sibley, the firm has previously

perfect pub, rather than a generic hotel bar,”

collaborated with Fuller, Smith & Turner to

explains Jeremy Grove, Managing Director

create schemes for The Fox & Goose and The

and Head of Design, Sibley Grove. “Pubs

Counting House, both in London.

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Baur’s Baur au Lac ZURICH

Words: Jenna Campbell Photography: © James McDonald

IN A BITE Owner: Andrea Kracht Architecture and Interior Design: Martin Brudnizki Design Studio Head Chef: Oliver Rais Restaurant Manager: Alessia Koch Bar Manager: Michael Hanke Head Bartender: Alberto Re Dinnerware: Fürstenberg Cutlery: Robbe & Berking Glassware: Riedel, Spiegelau Uniform Design: Field Grey www.baurs-zurich.ch

042

P

erched on the edge of Lake Zurich, Baur

of glamour. Adjacent to the restaurant and bar

au Lac is one of the world’s oldest luxury

is the cigar lounge complete with a state-of-

hotels still in the ownership of its founding

the-art humidor, housing a limited edition 1844

family. The 175-year-old property’s newly

cigar from the year of Baur au Lac’s opening.

launched art-and-design-focused brasserie,

Positioned as a destination in its own right,

Baur’s, aims to bring locals and guests together

the F&B venue has been meticulously thought

in a chic and modern environment, whilst

through to create a memorable experience.

showcasing a distinctively contemporary take

The restaurant serves grill room classics with

on classic dining.

modern twists, including signature dishes like

Comprising an elegant bar, restaurant,

sepia linguine, lobster and Datterini tomatoes,

dining counter and stylish cigar lounge, Martin

and sole meunière. Reflecting modern tastes,

Brudnizki Design Studio has drawn upon the

the menu also offers an array of vegan and

iconography of the venue to usher in a new bolder

vegetarian options, such as ravioli with spinach,

era. Featuring a world-class art collection and

almond ricotta and black truffle.

a warm colour palette of burgundy red and soft

The same attention to detail has been

green, contrasted with timber patterned floors

applied to the drinks selection, which features

and extravagant Murano glass chandeliers, the

internationally inspired cocktails like Bavarian

space has been designed to create a feeling of

Spritz and Rubis Sour, as well as gently twisted

grandeur and intimacy at the same time.

classics and digestifs. Add in the expertise of

Creating a decidedly relaxed ambience,

award-winning Head Sommelier Marc Almert

frosted glass subtly divides tables, and low-

and sister wine trading company Baur au Lac’s

level table lighting enhances the sense of

Vins and the result is a stylishly reimagined

cosiness, while the dining counter – crafted

brasserie that embodies modern hospitality

from marble and antique glass – adds a touch

whilst retaining its historical pedigree.

Designer Uniform Crafted with Passion C O L L E C T I O N : N O B U H O T E L I B I Z A B AY STUDIO-104.COM

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The Berkeley Bar & Terrace The Berkeley

Taking its cue from the snug spaces found in

for its legendary drinking den Blue Bar

public houses, which were commonly reserved

which opened in 2000, has launched a

for women to conduct their secret discussions,

second offering, The Berkeley Bar & Terrace.

the artwork depicts gazing female faces sharing

Channelling old-world glamour, the intimate

a knowing expression, connected by delicate

LONDON

and refined aesthetic has been conceived

lines that portray friendship and connection.

by Irish interior designer Bryan O’Sullivan,

The half-moon marble bar, the centrepiece

Words: Jenna Campbell Photography: © Jamie McGregor Smith

who has incorporated a variety of thoughtful

of the space, showcases an impressive wine list

artisanal touches to bring the hotel’s storied

complemented by a carefully curated selection

history to life.

of spirits from under-the-radar producers,

IN A BITE Owner: Melbourne Group Interior Design: Bryan O’Sullivan Assistant Director of F&B: Alex Pietzsch Head Chef: Shaun Whatling Bar Manager: Raffaele Di Monaco Head Bartender: Giorgio Nisoli Glassware: Nude, John Jenkins, Zalto Barware: Koriko Uniform Design: Jalin Design www.the-berkeley.co.uk

044

T

he Berkeley in Knightsbridge, lauded

Repeat Brutalist-inspired arch forms run

including Japanese whisky creator Ichiro and

throughout, referencing the former home of the

rum maker Trois Rivières, served in beautifully

Grenadiers, an infantry regiment of the British

crafted glassware from the likes of Nude and

Army whose stables were originally located in

John Jenkins. Building upon the historical

the hotel’s grounds. Paying homage to the more

references skilfully dotted throughout, there

recent past, O’Sullivan has used a rich and warm

is also a rare whisky from the year the hotel

walnut wood – hewn from a single 300-year-

relocated to its current home in 1972 – created

old tree felled from the Fullbeck Estate in

in collaboration with Scottish producers Gordon

Lincolnshire – to outfit the walls, cocooning the

& MacPhail. Rounding off the bar menu,

space and offsetting the intricate plasterwork

customers can choose from an ensemble of

and soft colour narrative of pinks, creams and

small plates including Cornish crab and lobster

corals. Set away from the main bar, The Snug

beignets, and Ibérico ham toast with manchego,

provides greater privacy and features a bespoke

apricot and salsa verde, which sit alongside a

mural painted by New York artist TM Davy.

plethora of classic caviar and oyster dishes.

JOHN JENKINS

BY APPOINTMENT TO HRH THE PRINCE OF WALES SUPPLIER OF CRYSTAL GLASS JOHN JENKINS & SONS LTD T/A WILLIAM YEOWARD CRYSTAL HAMPSHIRE ENGLAND

Ada

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 www.williamyeowardcrystal.com

STARTER

Manhattan Fairmont CHENGDU

Words: Donna Salek Photography: © Icy Du YueDan

IN A BITE Covers: 302 Architecture: Hassell Interior Design: INDulge Owner: Chengdu Palm Springs Real Estate Development Co. Operator: Fairmont Lighting: R&R Lighting Design Bar Consultant: The Compound Collective www.fairmont.com

046

I

njecting the glamour and flair of New York

when visitors push the trolley’s brass handle,

City into the capital of China’s Sichuan

they will discover the hidden whisky and cigar

province, Manhattan sits on the 43rd floor

bar Atelier, occupying a space characterised by

of Fairmont Chengdu, with an appealing

edgier interiors, brick walls, neon lights and

offering built around its opulent setting, high-

metal mesh cages. Its back bar, fashioned from

quality F&B and spectacular city views. The

small valises, looks ideally suited to making a

concept, beautifully realised by interior design

rapid getaway – a nod to the Prohibition era in

studio INdulge, draws inspiration from the

which drinkers would quickly make a run for it

lavishness of the 1920s Art Deco era in the US

when police raided the speakeasies.

and the grandiose parties detailed in F. Scott

Meanwhile, the Broadway Room private

Fitzgerald’s famous novel The Great Gatsby.

function space teams high ceilings with

Divided into four separate spaces, the complex

oversized mirrors, gilded mouldings and rich

comprises The Platform, a cocktail bar; Atelier,

blue timber panels, giving it a regal status.

a speakeasy; The Broadway Room, a private

A curved Tiffany-blue glass staircase leads

event space; and Miku, a restaurant.

guests to the mezzanine where Miku sits – the

Enclosing

a

seven-metre-long

bar

first Nikkei restaurant in Chengdu, serving

embellished with brass pipes and metal trusses,

Japanese-Peruvian cuisine. Champagne-

The Platform is a sociable room serving classic

coloured draping screens – inspired by the

cocktails with modern twists, such as Seaweed

signature pearl necklaces of the 1920s – hang

& Scotch – a reinterpretation of the Japanese

above azure leather booths, while two additional

Highball; and Sakura Me – a homemade sakura

private dining sections are decorated with navy

cordial blended with sake. There is also an

leather wall panels, offset by emerald green

internal wall resembling a bellboy’s trolley

seating – all overlooking the breathtaking views

packed with vintage leather cases; however,

across Chengdu.

Four Seasons Hotel at Comcast Center PHILADELPHIA Topping a new 60-storey landmark, an ambitious venture from Four Seasons brings together the culinary talents of Jean-Georges Vongerichten and Greg Vernick with the design expertise of Lord Foster and Adam Tihany – to spectacular effect.

Words: Ayesha Khan Photography: © Christian Horan (unless otherwise stated)

P

hiladelphia could always draw a crowd. It is here that, nearly 250 years ago, the Founding Fathers signed the Declaration of Independence after all. Today, America’s original capital is

still a food capital, and a different crop of Founding Fathers, each a pioneer in their own right, has converged on Philly’s futuristic Comcast Center.

Lord Norman Foster, the famed British architect responsible for London’s City Hall and The Gherkin, oversaw the exterior and interior of the hotel and its glistening rooftop lounge, called JG SkyHigh and named after Jean-Georges Vongerichten, another trailblazer and one of the world’s most celebrated Michelin-starred chefs. Down at ground level, two more pioneers collaborated on Vernick Fish, the second outpost in James Beard Award-winning Greg Vernick’s budding empire; the interiors of this happening eatery were the brainchild of renowned interior designer Adam Tihany. Applying the final touches, a strong roster of top suppliers, including Pordamsa, David Mellor and John Jenkins, are present across the scheme. Quite a rollcall of talent then, certainly one befitting this landmark 60-storey skyscraper.

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049

Glistening rooftop lounge JG SkyHigh boasts 360-degree views and slick, modern architecture

050

Beginning at the top (things are turned on

The beverage menu, meanwhile, becomes

their head at this hotel, which shares its home

increasingly popular around 5pm, when well-

with Comcast, with guests checking in at the

heeled Comcast execs make their way up the

summit and taking an elevator down to their

tower – soaking up the stunning city vistas

rooms), Vongerichten is first to unfurl the

on arrival. “Of course, we have Jean-Georges

culinary offerings that the property has in

signatures like the Cucumber Martini, Ginger

store. Riveted by 360-degree views and slick,

Margherita and Lemon Thyme Vodka, but we

modern architecture capped by a quadruple-

also wanted to feature French spirits,” explains

height ceiling, some customers may need to

Jill Davis, the hotel’s Beverage Director, sliding

fight back vertigo to settle into JG SkyHigh on

a Comme Si signature cocktail – with Pernod

a first-come, first-served basis and enjoy its

Absinthe, honey raspberry, lemon and egg white

light all-day dining menu.

– across the bar.

Within this space, Vongerichten introduces a

Down one level via a chic black marble

little taste of the city’s most iconic dish, the

staircase that looks straight out of Mad Men,

Philly Cheesesteak. “It’s wagyu beef that we

it’s impossible not to mentally thank Lord

rolled with cheddar cheese and wrapped in a

Foster for creating such architectural mastery.

spring roll shell – we cook it a little pink in the

“It just takes your breath away when you go up

middle and serve it with an onion and pepper

there,” Vongerichten says. “They were going to

jam,” he explains, laughing uproariously when

bring someone in to do the interior and I told

asked why Cheez Whiz, an essential ingredient,

Brian Roberts [Comcast Chairman and CEO],

is noticeably absent. “When you close your

‘you must be kidding me – you have one of the

eyes, the flavours are there, but it’s just a

best architects in the world, he should do the

different presentation,” he offers in defence.

interior too’.”

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On level 59, fresh dishes include yellowfin tuna noodles with a snappy ginger and chilli oil

052

On level 59, white tablecloths come on and

has chosen to keep it just as light and fresh as

the mood gets a little more serious as signature

the menu, opting for an assortment from the

dishes that are fresh and unpretentious,

Loire Valley over heavier varieties.

including yellowfin tuna noodles with a snappy

Back at ground level, hometown hero Greg

ginger and chilli oil and a parmesan-crusted

Vernick serves up the freshest fish dishes

chicken (in homage to Philadelphia’s Italian

around, developed over a lifetime in southern

community and, of course, that of the nearby

New Jersey, famed for its iconic Jersey Shore.

Jersey Shore) in a bright lemony-basil sauce,

“I recognised the white space for a seafood

set the tone. What is striking about this menu,

restaurant in Philadelphia and became inspired

and says a lot about the way luxury guests eat

by the fresh seafood offerings along the north-

today, is the abundance of vegetarian options.

east coast and Pacific West,” he explains. The

But then again, what else would one expect

expansive menu of simply prepared raw fish and

from a chef who runs ABCV, one of New York’s

shellfish, sourced mainly from North America,

most successful all-vegetarian restaurants? “I

includes both small- and large-plate seafood

always tell chefs it takes two weeks to grow

dishes, which pay fastidious attention to the

a radish and two years to grow a steak,”

details of flavour and keep it truly elemental.

Vongerichten quips. “I grew up myself with a

Signatures include a heartwarming tuna ricotta

lot of vegetables and I would say the cuisine of

gnocchi, and a fresher-than-fresh octopus

a Jean-Georges restaurant today is 30% plant-

carpaccio bursting with citrus flavours and the

based.” Unmissable dishes include crispy fried

tang of capers.

artichokes in a sweet-tangy blood orange sauce

The perfect counterpoint to the highbrow

and a decidedly Asian-inspired broccoli soup.

Foster-designed affair at the top of the tower,

For the wine pairings here, incidentally, Davis

the interiors of this space come courtesy of Adam

www.pordamsa.com @pordamsadesignforchefs

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© Eric Laignel

Tihany. “Greg was looking to create a modern

include the curiously psychedelic butterfly pea

take on the traditional American oyster bar –

flower tea, which changes colour when milk is

something quintessentially local, that, while

poured over it (peacock green with oat milk,

new and part of the larger operation within the

purple with regular), and a carrot cake pie that is

Four Seasons hotel, would immediately fit as

quickly becoming a Philly icon. “A lot of times,

a cosy, inviting neighbourhood staple,” Tihany

dessert [at a hotel F&B outlet] is that only time

says of the design, which features a marble

that you get to experience the skill and craft of

chipped terrazzo floor and handsome bronze

what we actually do,” reflects Executive Pastry

and brass detailing.

Chef Ryan Schmidt. “So to be able to have that

The culinary journey ends at the lobby of the

on display all day long here at the coffee bar is

Comcast Center, where Vernick and the Four

a lot of fun. There’s a lot of opportunity – every

Seasons team collaborated to create a new take

week, we have something new to try.”

on the classic grab-and-go concept. “Hotels

The Founding Fathers were said to have been

have been known for years to offer the worst

led by Thomas Jefferson. Our modern-day

cup of coffee,” F&B Director Charles Lesvigne

Founding Fathers, each of whom has glowing

jokes. “The idea started as just a kiosk but we

praise for the others, have Comcast’s Brian

thought, ‘let’s do a really elevated version of a

Roberts to thank for bringing them together.

traditional coffee shop’.” The result is a space

Truly a purveyor of good taste, he had the

where guests, Comcast employees and tourists

foresight and vision not only to create one of

visiting the adjacent cinematic experience, The

the world’s most successful entertainment

Universal Sphere, can mingle for a seated lunch

companies, but to handpick several key players

or a cup of artisanal coffee.

capable of bringing to life one of the world’s

Highlights from Vernick Coffee Bar’s offering

054

best-executed hotels.

IN A BITE Owner: Comcast, Liberty Property Trust Operator: Four Seasons Architecture: Foster + Partners Interior Design: Foster + Partners, Tihany Design Signature Chefs: Jean-Georges Vongerichten, Greg Vernick F&B Director: Charles Lasvigne Beverage Director: Jill Davis Dinnerware: Bernardaud, Luesma & Vega, Dibbern, Pordamsa Cutlery: Degrenne, David Mellor, Le Thiers, Paderno Glassware: Riedel, John Jenkins, Schott Zwiesel, Luigi Bormioli, Fortessa, Spiegelau www.fourseasons.com

DM-Supper Ad 2019.indd 2

11/12/2019 08:49

Oscuro The Arts Club LONDON Tailoring its latest hospitality offering to a new generation of London professionals, The Arts Club solidifies its legacy as a hub of creative and cultural activity.

Words: Jenna Campbell • Photography: © Martin Morrrel

D

ating back to the 17th century, London’s private

members’ clubs, although famously difficult to access, have long provided a point of refuge for the

city’s most influential personalities. Often found in the affluent Mayfair district – their indisputable heartland – these cultural institutions historically served as social spaces where leading diplomats and wealthy businessmen could come together to discuss the most pressing matters of the day. Dignitaries, for example, would typically flock to St. James’s, while politicians could be found brokering a gentleman’s agreement at Reform Club, and those looking for a creative outlet would be most at home within the luxurious surroundings of The Arts Club.

In recent years, as the purpose of members’ clubs has been reconsidered and contemporary interpretations like Soho House, The Wing and The Conduit have entered the fray, longstanding establishments have sought to modernise their offerings. Founded in 1863, The Arts Club, whose past members include luminaries such as Charles Dickens and Wilkie Collins, has retained its original mission – to facilitate social interaction between those connected with art, literature and science – while also evolving with the tastes of its current patrons. Although a world-class art collection remains at its core, The Arts Club has expanded since 2015 to include hotel suites, a cutting-edge health and fitness centre, and now a significantly enhanced F&B offering in the form of two newly designed luxury hospitality spaces.

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Cleverly integrated nooks incorporate stools positioned around a pewter and scallop fronted bar

058

After enlisting acclaimed designer Joyce

fronted bar, along with generous banquettes

Wang and her internationally minded team to

finished with cocooned armchairs – frame

oversee both F&B renovations, The Arts Club’s

the space and provide an element of luxurious

existing Japanese restaurant Kyubi has been

intimacy. “No matter the style, or the era that

upgraded and moved to the third floor, while

it tries to represent and celebrate, there needs

an eclectically designed cigar lounge, Oscuro,

to be a layer and depth to the design,” reflects

now occupies Kyubi’s former footprint on the

Wang, whose previous projects – including

mezzanine level. The latter, which opened in

Mott32 in Las Vegas and Jin Gui in Hamburg –

November 2019, has been fitted with a bespoke

share Oscuro’s cinematic qualities.

humidor crafted by Italian specialist DeART, and

Leading onto the outdoor terrace, which

showcases an unparalleled selection of cigars

showcases a living wall, retractable glass

– sure to be popular with specialist collectors

ceiling and fireplace, guests are able to enjoy

around the world.

this urban oasis all year round, while repeat

Oscuro, which takes its name from the

design features, including foliage-inspired

Spanish word for dark, is inspired by Cuba, a

fabrics and geometric-tiled flooring, help to

concept which is skilfully referenced throughout

establish common threads between the interior

by Wang; her signature use of narrative,

and exterior environments. “We were given the

refined materials and aesthetic flair makes for

terrace which was previously underrepresented,

a sophisticated salon space. Tropical design

and we wanted to start from there and make it

features including bold florals and tobacco-

very green and fresh,” notes Wang. Thoughtful

hued wood create a relaxed ambience, while

details, including quirky limited-edition

cleverly integrated nooks – incorporating stools

Maitland Smith light fixtures and bespoke

positioned around a pewter and scallop leather-

temperature-controlled lockers – for guests to

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store their own cigar collection if they wish –

Meiji-period visuals to create an immersive

further solidify the storied design aesthetic.

interior. The 90-cover restaurant opens up

Central to the concept is the humidor

onto a lively sushi counter where the venue’s

positioned at the heart of the lounge. Displaying

Executive Head Chef Soon Li Ong theatrically

an impressive array of cigars, including

prepares dishes including wagyu beef sirloin

Montecristo, Hoyo de Monterrey and The Arts

served with yuzu kosho ponzu, and grilled bass

Club’s own blend, along with a number of New

with wakame sauce and Madagascan jumbo

World variations, Oscuro’s carefully curated

prawns with shiokji nankoubai ume dressing.

selection marries perfectly with the Cuban-

“Kyubi is not just a Japanese restaurant in

themed hospitality concept.

The Arts Club,” professes Li Ong. “We aspire

Meanwhile, The Arts Club’s F&B options have

to provide the best Japanese restaurant there

been thoughtfully conceptualised. At Oscuro,

is for our members.” Similarly ambitious

the overarching vision was to blend together the

in its endeavour to provide a world-class

food and cigar experience, while encouraging

service, a purpose-built whisky bar featuring a

guests to be as comfortable as possible. Food

handpainted Imari porcelain sake tap – the first

choices focus on light bites including steak

of its kind in the UK – elevates the drinks offer.

sandwiches, truffle scrambled eggs and a

With the same attention to detail shared by

selection of ‘Kyubites’, while the intimate bar

both of The Arts Club’s innovative hospitality

area serves classic cocktails, carefully selected

concepts, the ongoing transformation of this

wines, vintage champagnes and rare spirits.

Mayfair institution promises to uphold the

Upstairs, Kyubi, which reopened in June, has

artistic principles upon which it was founded,

been significantly expanded; the new look fuses

while enabling it to reclaim its place at the heart

Mid-Century contemporary design with opulent

of contemporary cultural life.

IN A BITE Covers: 45 Owner-Operator: The Arts Club Interior Design: Joyce Wang Studio Lighting Design: Firefly Bars Manager: Robert Rodier-Gaggl Head Sommelier: David Vareille Cigar Humidor and Locker Cabinetry: DeART www.theartsclub.co.uk

Flat Stanley Alila Seminyak BALI The Dandy Collection crosses continents to develop a new dining concept for Alila, combining the spirit of California with the flavours of Bali.

Words: Catherine Martin • Photography: © Jon Tadashi Martin (unless otherwise stated)

W

ander along Seminyak’s bustling Jalan Petitenget

Alt Pizza came in as head chef. Together, they created Flat

– a 2km stretch packed with bars, restaurants

Stanley, a hip day-to-night venue that crosses the confines

boutiques and spas – and you’ll find all manner

of restaurant, bar and lounge.

of cuisines to tickle the taste buds. Indonesian fine-dining

The venture is a welcome boost to Alila Seminyak’s

experiences sit alongside streetside sambal stalls, while

dining offer – which includes Seasalt, a sustainable seafood

Mexican taquerias, Japanese sushi bars and healthy Hawaiian

restaurant overlooking the ocean, and a beach bar serving

cafés compete for the dining dollar of some 6 million tourists

international cuisine – and marks the latest in a series of

who flock to Bali every year.

enhancements. Now part of Hyatt, the 240-key property

Standing out from the crowd isn’t easy here, so when

opened on the beachfront in 2015, and went on to add a

Alila was looking to add a new dining venue to its Seminyak

three-bedroom penthouse in 2016, and the Studios at Alila

property, bringing something different to the market was

Seminyak in 2017, the latter a 64-unit extension occupying

crucial. As one of five Alila branded hotels on the island,

a nearby plot.

it was also imperative that the concept be suited to its

Flat Stanley is also housed in an independent building,

specific location – a prime spot in the heart of Seminyak –

and while its introduction serves to cater to Alila’s growing

rather than the rice paddies of Ubud or cliffs of Uluwatu for

number of overnight guests, its location at the junction

example, where two of its sister properties are located. And

of the resort’s main entrance is well positioned to attract

so, Alila turned to The Dandy Collection – an inventive bar

passing trade. A short walk or buggy-ride to the main resort,

and restaurant operator co-founded by Michael Goodman

the 120-seater restaurant sits on Jalan Petitenget, with an

and Rohit Roopchand – having observed the success of Neon

al fresco terrace out front for diners to soak up the street

Pigeon and Fat Prince in Singapore.

buzz. True to Alila’s ‘surprisingly different’ mantra, interiors

After a market analysis to determine the cuisines and concepts missing from the Seminyak strip, Goodman and

062

are indeed different; after all, who would expect a pizza restaurant in Bali to evoke a retro modern California vibe?

Roopchand hit upon the idea of a quality pizza joint, and

The design scheme has been created by Goodman himself

tapped up a few of their best contacts to bring it to life. Harsh

along with his team at EDG, a multi-disciplinary studio

Roopchand, Rohit’s brother and the man behind Hong Kong

headquartered in San Francisco. A former chef, Goodman

hotspot Rummin’ Tings, was brought in for his expertise on

found his true calling in the concept development and design

the bar side, while Matt White, co-founder of Singapore’s

of hospitality spaces, and is now partner and Managing

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Bookcases – beautifully dressed with retro curios and artefacts – cleverly divide the restaurant into more intimate zones

Director of the firm’s Singapore office. With Flat Stanley, the team looked to the Pacific West Coast for inspiration, bringing the California’s 1950s heyday to Southeast Asia.

“We wanted to create a venue that captures the retro spirit of California,” explains Goodman. “The idea was to take diners on a road trip from Los Angeles to Palm Springs so the design is Mid-Century Modern all the way, with fun vintage touches and a carefree attitude.”

Despite pizza getting top billing, Goodman points out that Flat Stanly is not an Italian restaurant. “It’s critical we communicate that from the outset, so we really wanted to drive home the California vibe,” he notes. “We made sure the concept touched every element, from the accessories to the playlist, which features almost entirely California artists.”

Medium grain woods mix with warm sunset tones while iconic pendant lighting and the clean lines of the furniture pay homage to the Mid-Century Modern aesthetic. Even the restaurant’s name bears relevance to the era, with Flat Stanley being a fictional character from the 1964 book in which a boy makes the best of his flattened form and travels to California by being mailed in an envelope.

Bookcases – beautifully dressed with retro curios and artefacts – cleverly divide the restaurant into more intimate zones, yet the open shelving means that it works equally well for large groups. There’s variety in the seating options too, with traditional dining tables interspersed with booths for social occasions and sofas for more leisurely dining. There’s also a bar, which serves as an extension to the restaurant, or can be used for private parties or special events; a recent pop-up saw Neon Pigeon bring its signature cocktails and © Moonrise Studio

bar snacks over from Singapore for the festive season.

If you’re wondering where the Balinese flavour comes into the equation, it’s quite literally in the flavour. Every

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ingredient (bar the tomatoes from California) is

‘nduja and jalapeno, chorizo and broccolini and short-

sourced locally from Bali and its surrounding islands,

rib meatballs. There’s plenty of options for vegetarians

with White spending months searching for the right

too – including truffle, roasted eggplant and kale and

flour and testing fermentation conditions to perfect

pumpkin – with half of the menu being meat-free, and

his pizzas. The self-proclaimed ‘dough-head’ is in

the option to replace cheese with vegan mozzarella.

fact a classically-trained French chef, having studied

Crispy on the outside, yet soft and fluffy on the

at Le Cordon Bleu College of Culinary Arts in Las Vegas

inside, Flat Stanley’s pizzas have already won a legion

before stints with Wolfgang Puck and Michael Mina.

of fans, which White believes is due to his tried-and-

But a passion for dough led him to Singapore to open

tested 48-hour sourdough fermentation process, as

Extra Virgin Pizza for The Lo & Behold Group, and

well as the cooking method – an environmentally-

it was here that he met Goodman, a regular diner

friendly electric deck oven by PizzaMaster, which

with his office nearby. The pair hit it off, so when

produces the same results as a wood-fired oven but

the opportunity for Flat Stanley came along, Goodman

without burning tonnes of solid fuel.

knew White was the man for the job.

066

The cocktail menu meanwhile makes a return to

Involved from the outset, White was able to design

California, with Venice Beach Roller, Rodeo Drive

the kitchen as well as develop the menu, which features

Moscow Mule and Hollywood Martini featuring

a selection of small sharing plates such as roasted

alongside East LA Mojito and Big Sur Daiquiri, with

cauliflower with tahini and romesco; grilled octopus

local ingredients such as passion fruit, coconut, Kaffir

with garlic confit; Bali clams steamed over champagne

lime and Indonesian Nusa Caña Rum once again

butter; and salt-roasted beets accompanied by whipped

bringing a Balinese flavour. And while Bali-meets-

feta, sorrel and heirloom radish. Naturally though,

Cali may seem an unlikely combination, cross-cultural

the sourdough pizzas are the main attraction, with

fusions are tipped to be a big trend for 2020; Flat

the classics joining more inventive toppings such as

Stanley may well have hit the spot.

IN A BITE Covers: 90 Owner / Operator: The Dandy Collection and Harsh Roopchand Interior Design: EDG Procurement: Hemispheres Head Chef: Matt White www.flatstanleypizza.com

VISION

Visit us: A mbiente FFM 07.02.-11.02.2020 Professional 6.0 B98 Ret ail 4.1 D 4 0

W W W . Z I E H E R . C O M

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Cathédrale Moxy East Village NEW YORK Lightstone and Tao Group Hospitality revive the irreverent spirit of ‘The Cathedral of Rock & Roll’ to create an underground eatery with a secret bar.

Words: Ayesha Khan • Photography: Courtesy of Moxy Hotels (unless otherwise stated)

A

t 11pm on any given Saturday night

have now graduated to playing stadiums.

in late-60s New York, Filmore

But the irreverent spirit that filled the

East – lovingly referred to as

air on those Saturday nights has been

‘The Cathedral of Rock & Roll’ – would

revived by New York developer Lightstone

be packed to the rafters showcasing

at Moxy East Village. “There’s so much

headline performances from the likes

history here,” explains Lightstone Group

of Jimi Hendrix, Janis Joplin or The

President Mitchell Hochberg. “The first

Grateful Dead. Outside on the gritty

settlers were in the East Village; Rock ‘n’

streets of East Village, students from

Roll began here; the LGBT community

New York University would be counting

started in the East Village; and so many

their quarters in hope of scoring a seat (or

important artists like Basquiat flourished

standing room) while the area’s dive bars

from these streets. We looked at all of this

would brace themselves for the after-

history and created a vertical timeline

concert crowd.

with different floors representing

Today, things have cleaned up in East

different eras.”

Village. Filmore East has long since closed,

In typical East Village fashion, the

dive bars have been replaced by trendy

hotel’s anchor F&B venue quite literally

gluten-free, plant-based, fusion ethnic

takes things underground – it occupies

eateries and many of the musical greats

a massive double-storey volume in the © Mikey Boyle 069

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071

Menu highlights include roasted Maine lobster and bouillabaisse Tetou

072

building’s cellar level. New York-based restaurant

on bespoke leather and bronze banquettes and noshes

design behemoth Rockwell Group helped craft the

on hearth oven-baked dates stuffed with Roquefort

narrative of the venue, aptly named Cathédrale for the

and Marcona almonds and indulges in house-made epi

aforementioned nickname of Filmore East, to which

baguette dipped in generously salted drippings from the

it pays homage. “The volume of space lends itself to

rotisserie. Mains range from a classic bouillabaisse to

the idea of a grand hall,” Rockwell Group Partner Greg

a hearty rotisserie chicken and, of course, the expected

Keffer explains. “We had an idea of creating a ghost of a

steak frites. For all the vegan East Village dwellers (and

building – a memory of what used to be, with plastered

there are many), chefs can throw an enticing array of

walls that may cover old show posters.” Presiding

vegetables on the spit too. An extensive cocktail menu,

over the space is Filmore, a massive undulating metal

meanwhile, features classics with a French twist, such

mesh art installation by Italian abstract artist Edoardo

as a Fitzgerald made with herbes de provence. Or there’s

Tresoldi that hints at the sweeping vaulted ceilings of

Beverage Manager Eric Walters’ personal favourite,

Filmore East and makes an almost ghostly reference to

Lemmy Caution, made with tobacco nectar (Walters is

the site, while cobalt-blue curtains recall the venue’s

happy to brag that his is the first bar in the country

stage and lead the eye down to the action and floor level.

to use this ingredient), house barrel-aged Dickel Rye

The culinary layer placed upon the irreverent

Whiskey, Xocolatl Mole and orange bitters. Perfect for a

underground punk-rock music venue-turned-

rainy East Village evening, he says. Cathédrale’s formula

restaurant is somewhat counterintuitive. One may

of high-low cuisine plays perfectly into what the East

expect some sort of take on New American, but French-

Village has become – a once-gritty, now gentrified

Mediterranean hardly comes to mind. “We want to raise

hodgepodge of high-end and low-tech.

the level from just being a burger and steak joint, which is

After hours at Moxy East Village are spent at the sub-

what may be expected of the East Village,” says Chef and

cellar Little Sister bar, where a select few are invited into

Partner Ralph Scamardella. At Cathédrale, one perches

what Keffer describes as a root cellar. “There is beauty

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in imperfection,” he explains. Vaulted ceilings are

memorabilia like cassette players and VHS tapes.

made from cork while the bar features a series of

The cocktail menu, arranged in alphabetical order

cut-crystal decanters illuminated with an evocative

of course, features goodies like The Pineapple,

bronze light, creating a chandelier of sorts. Intimate

made with Real McCoy rum, caramelised pineapple,

seating niches feature custom-commissioned murals

cinnamon and a touch of pine. The food here defies

that layer bucolic scenes of the East Village’s origins

most hotel grab-n-gos by offering fully house-

as a farming community with Ramones show posters

made snacks. “People usually phone that stuff

and drippings of gold paint as well as a jewel-toned

in,” muses the hotel’s Executive Chef Jason Hall,

banquette adding an air of sophistication. Here, an

“but we wanted to make all our own croissants and

extensive cocktail menu pays homage to famous

breads.” Highlights include Parisian café flatbreads,

song titles – there’s Bowie’s Berlin Trilogy, a Martini

three varieties of croque monsieur, an assortment of

featuring blue-cheese-stuffed olives, and Mules on

sandwiches on pretzel buns and your heart’s content

Parade (a nod to an iconic Rage Against the Machine

of freshly baked cookies.

song), which turns the Moscow Mule on its head.

074

This spring, a rooftop bar will round out the wide-

Back up at street level, the hotel’s lobby bar and

ranging F&B offering at Moxy East Village. Rather

lounge is named for the East Village’s most eclectic

than taking its guests back in time like Little Sister,

hub, Alphabet City. Here, modular seating sits atop

Cathédrale and Alphabet Bar & Café do, this yet-to-

a colourful carpet inspired by the remnants of an

be-named venue is placed firmly in the here and

old street-art installation, the likes of which can

now. Although details are still under wraps, there

still be found in Tompkins Square Park, Alphabet

is talk of stadium-style seating, a communal beer

City’s bohemian epicentre. A montage of vintage

pong table and a backbar installation made from

mirrors has been tagged by San Francisco-based

milk crates – just the type of whimsy one would

graffiti artist Apex while a bookshelf enshrines 80s

expect from the East Village.

IN A BITE Owner / Developer: Lightstone Group Operator: Tao Group Hospitality Architecture: Stonehill Taylor Interior Design: Rockwell Group Procurement: HPG Executive Chef: Jason Hall Chef and Partner: Ralph Scamardella Beverage Manager: Eric Walters www.marriott.com

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From Restaurateur to Hotelier Haute cuisine’s leading lights are coming out from behind the stoves to launch sophisticated hotels in which the F&B offering is very much star of the show.

Words: Emilee Tombs

DINING

T

op chefs have long gravitated towards luxury and boutique hotels, but an increasing number are now going a step further by launching their own properties – redefining the traditional experience and attracting an international clientele by putting high-quality gastronomy, sustainability and provenance at the heart of their offering.

“Hotel restaurants used to be very formal and predictable with

international menus that were meant to satisfy everyone, but were ultimately not enjoyable for the guests,” says Lara Gilmore, co-owner of Casa Maria Luigia, a 12-bedroom country-house hotel close to Modena that she runs with chef-husband Massimo Bottura. Bottura, of course, is the man behind nearby Osteria Francescana, which holds three Michelin stars and was crowned World’s Best Restaurant in 2016 and 2018. “Lately, that perception has been changing, and hotel restaurants can now have their own personality. People choose them to have a special dining experience, not only a hospitality one.”

At Casa Maria Luigia, which Bottura and Gilmore purchased in 2017, guests have an opportunity to savour an experience akin to Osteria Francescana, without the months-long waiting list. Its nine-course tasting menu is priced at €450 per person, and replicates signature dishes from the original restaurant, including Five Ages of Parmigiano Reggiano, The Crunchy Part of the Lasagne and Oops! I Dropped the Lemon Tart. In this more intimate setting, guests can watch their meal being prepared in the open family-style kitchen, and enjoy it from one of three communal tables, much like eating at the home of an old friend. Once dinner is over, they can then retire happily to their room for the night.

“We were not thinking about opening a hotel,” says Gilmore. “It just happened. At first, we were looking for a house in the country to plant a garden and have a weekend destination for family and friends, but as we began renovations in the summer of 2017, we realised that we really wanted to share that beauty with guests who visit Modena from all over the world. We wanted them to live a true Emilian experience and discover the landscape, flavours and feeling of the area. We’re always searching for inspirations and ideas to turn into new projects – Casa Maria Luigia is the expansion of our approach to hospitality.”

A lot of consideration has been put into the look and feel of the guest house, which sits on several acres of land in the Emilia-Romagna countryside, and is surrounded by olive trees and a large kitchen garden.

Colourful vintage wallpaper by Gucci lines the bathrooms, and on the walls hang contemporary, iconoclastic artworks from the couple’s own collection, such as Black Flag by David Lungar. The in-room welcome offering meanwhile, features a glass of local Lambrusco and chunks of aged Parmesan cheese.

At a time when travellers and restaurateurs are increasingly thinking about provenance, sustainability and the farm- or sea-to-table approach to dining, it makes sense that restaurateurs are considering their own

DINING

“We’re always searching for inspirations and ideas to turn into new projects – Casa Maria Luigia is the expansion of our approach to hospitality.”

LARA GILMORE

Casa Caminada’s culinary exploration centre brings chefs and enthusiasts together to debate and share knowledge about Bündner food culture

footprint and legacy. What Bottura and Gilmore

There is also an organic bakery onsite, in

have created in Modena is much like the concept

which the “wood oven contains the expertise

of a nose-to-tail meal, in that guests will sleep,

of 300 years of craftsmanship”, says Caminada,

eat and experience everything in one place.

who employed a seventh-generation oven

Bottura isn’t alone in this pursuit. Top

builder from the German Rhineland to create

chef Andreas Caminada – best known for his

it. Thanks to the bakery, the smell of fresh

triple-Michelin-starred Schloss Schauenstein

bread rises up to the highest floor of the inn

in Fürstenau, Switzerland – opened his second

early in the morning. “An irresistible wake-up

restaurant-cum-guest house, the ten-room

call for breakfast,” promises the chef, who is

Casa Caminada, in a converted stable building

pleased that the bakery has also proven popular

directly opposite the castle in October 2018. Like

with the local village. In addition, the site is

Bottura and Gilmore, his aim seems to be to

home to a culinary exploration centre below the

offer an all-inclusive experience when it comes

restaurant, where he invites chefs and culinary

to feeding guests. “What we harvest, preserve

enthusiasts from all over the world to debate and

or dry in the castle garden fills our pantry for

share knowledge about Bündner food culture.

months,” boasts the Casa Caminada website,

Another noteworthy project is the one being

where in winter a well-stocked cellar forms

fronted by Brazilian chef Alex Atala, whose

the basis of the restaurant’s menu. “Potatoes

gargantuan 35-floor D.O.M. Hotel is slated

and apples, which grow particularly well in the

for opening in São Paulo’s scenic Jardins

Domleschg area, are stored in our pantry. We

neighbourhood next year. Taking its name from

pay tribute to the cheese trade with a cheese

his celebrated fine-dining temple, which has

cellar and honour the art of butchery with own

two Michelin stars, the hotel will be home to

salsiz department.”

several restaurants. “The intention is to offer

© Gaudenz Danuser

078

Photo by Zhu Hai

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DINING

© Ricardo D’Angelo

an idea of ‘necessary luxury,’” says Atala. “A concept

chocolate factory and hotel in Girona. The project is

that combines luxury and comfort. Brazilianness will

the brainchild of Jordi Roca, a pastry chef by trade,

prevail in the architecture of the building.”

who has been travelling across Central and South

For Atala, it seems that D.O.M. Hotel is also about creating a legacy. A huge advocate for eating more

In terms of the overall vision, it is envisaged that the

to his customers, cuts that may otherwise go to waste

ground floor will feature a chocolate workshop where

in Brazil; in the same vein, he plates up ingredients

visitors can taste the various cocoa beans in the form

that are found in abundance in the Amazon but have

of hot and cold drinks. There will also be a shop, with

fallen out of favour across the country, and organises

all packaging made from recycled cacao fibres, and

food conferences exploring key issues surrounding the

above this a 15-room boutique hotel.

further again.

080

order to better understand the chocolate industry.

sustainably, Atala often serves less popular cuts of meat

industry he loves. With D.O.M. Hotel, he aims to go

D.O.M. Hotel is committed to following sustainable practices, sourcing its ingredients directly from the Amazon in Brazil

America alongside former mentor Damian Allsop in

What is abundantly clear, is that chefs around the world are adopting radically different approaches in

“The future of food is asking people not to buy, eat

order to achieve a common goal – to develop hotels

or serve products that don’t meet their ethical beliefs,”

where the F&B offering can really shine. While

Atala was once quoted as saying. “If we don’t buy

Bottura and Gilmore plan to use produce from their

products that aren’t produced in a healthy way or a

own kitchen garden, Caminada is working seasonally

way that is correct for the planet, if we don’t consume

and preserving what is found naturally around his

those products and say ‘no’ when they are offered to

property, and Atala and the Roca brothers are trying to

us, then we will create a new demand and the market

change the very way their guests think about food. It

will adjust to it.”

may seem from a distance like just another way to get

Another exciting development currently in the

customers through the door, but look in more detail

works is being overseen by the Roca brothers, of

and it quickly becomes apparent that by doing things

triple-Michelin-starred restaurant El Celler de

on a much smaller scale, these enterprising pioneers

Can Roca, who are planning to open a bean-to-bar

are actually trying to change the game entirely.

Where form and function combine perfectly and quality is paramount. At Elia, innovation is second nature.

Elia. Serving Professionals.

Elia International Ltd. 10 Aintree Road Perivale, Middlesex UB6 7LA United Kingdom Tel +44 (0)20 8998 2100 Fax +44 (0)20 8997 5596 sales@elia.co.uk www.elia.co.uk

Visit us at Ambiente 2020, Messe Frankfurt. 7-11 February 2020. Hall 4.1 Stand A74.

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13/12/2019 13:21

SIGNATURE

Thunder & Lightning Tart Gidleigh Park DARTMOOR

Bringing his produce-led ethos to the picturesque

and saffron jelly, the decoration adds texture and a point of

surroundings of Gidleigh Park in Dartmoor, chef Chris Eden’s

contrast. Positioned in the centre of a crisp white Montgolfier

newly launched menus are a seasonal assortment of refined

plate and accompanied by elegant Studio William cutlery,

plates, showcasing his flair for adventure. Featuring on both

the juxtaposition of vibrant colours against the minimalist

the à la carte and seven-course tasting menu, this dessert

crockery is particularly striking.

– a reimagining of a British teatime treat – draws upon the

Taking their cue from Gidleigh Park’s seasonal produce,

distinct and bold flavours of ginger beer while delivering a

the menus – which also include garden salad with cress

contemporary and playful spin on a classic sweet.

and frozen lemon verbena; mushroom risotto with girolles,

Presented as a beautifully cut slice of tart, the dish is

barbecue grelot onions and truffle; and a cheese course

created using custard enriched with clotted cream and

served alongside gooseberry chutney and honeycomb from

ginger beer sorbet. Topped with Italian meringue, raisin

the hotel grounds – are a nod to tradition and the quality of

purée, golden syrup gel crumble pieces, red-veined sorrel

locally sourced ingredients.

SIGNATURE

Beef Tartare Le Beaulieu Sofitel Legend Metropole HANOI

Having honed his craft in some of France’s

of spices are mixed together with the meat, and

most celebrated Michelin-starred restaurants,

neatly assembled into a ring, before the pan-

Executive Sous Chef Raphael Kinimo brings his

seared quail egg is placed on top; the ring is

flair for fine dining to Le Beaulieu at Sofitel

then carefully removed in a feat of gastronomic

Legend Metropole Hotel, overseeing a new à

precision. A dash of cognac is added to finish,

la carte menu filled with innovative, light and

along with a colourful garnish of cress, edible

refreshing dishes.

flowers and sliced pink radish.

Embodying this culinary approach is the

“Beef Tartare is known to be a classic

Beef Tartare, an ensemble of 15 ingredients,

French dish,” says Kinimo. “There is a certain

combining to balance out the different flavours

expectation of how it should taste. I am proud to

and showcase the quality of the hand-sliced beef

say that the flavours we bring to the table have

fillet. Served upon a deep Narumi plate, chopped

been very well-received by our guests, and it’s

onions, shallots, capers, parsley and a number

one of our most popular starters.”

Cutting Down Many customers try to moderate their alcohol consumption after the festive period, but what does this mean for those in charge of the drinks?

Words: Nina Caplan

A

luxury hotel is a place apart: a zone of

it’s growing. According to recent research, 52% of non-

calm and privilege, where the mundane

teetotal adults in the US are either trying to reduce their

tasks of daily life are whisked away out

alcohol intake now or have done so in the past. These

of view, every bed is freshly made, all

days, most of the northern hemisphere sees the new

surfaces shine with cleanliness, and

year as a good excuse to exert more self-discipline.

any gastronomic whim can be rapidly

So, how are hotels responding? As always, when

fulfilled by a team of talented F&B professionals. That,

fashion throws a spanner in the corporate hospitality

at any rate, is what every top property wants to offer,

works, the answer is both varied and creative. In the

although January presents a special set of challenges.

US city of Boston, several properties – including Boston

After all, this is when excuses for excessive behaviour

Harbor Hotel and The Envoy Hotel, part of Marriott

evaporate, and the idea that whatever guests desire can

International’s Autograph Collection – stock Twisted

be instantly obtained becomes more of a burden than a

Tea. This Cincinatti-based brand is a clever alternative

blessing for some.

to a soft drink; for one thing, it contains malt liquor.

Partly, the solution is tact. No right-thinking

But the ABV is just 5%, less than half that of most

bartender is going to offer to ply guests with Martinis

wines, while the marketing – the name, plus a label

without some signal from customers that they are

that refers to the contents as ‘hard iced tea’ – appeals

actually looking for a 30% ABV beverage. For starters,

to the subversive instincts of younger drinkers, as well

more people now choose to sign up for a Dry January;

as those among their elders who grew up feeling that

and that’s fine, since no-alcohol options have been

low- or no-alcohol beverages were somehow ‘soft’.

getting more interesting over recent years. But what

Meanwhile, The Hoxton in trendy Williamsburg,

about guests who don’t necessarily want to deprive

Brooklyn carries Special Effects by Brooklyn Brewery,

themselves entirely? This is not a small market – and

a lager with an ABV of 0.4%, brewed using a specially

SIPPING

Guests can learn how to make shrubs-and-tonics at Six Senses Douro Valley

SIPPING

Upside-Down Fizz at The Lanesborough’s Library Bar is designed to be light and refreshing

developed fermentation method that is intended to retain

This is very clever, as it can be tricky for some spirits

flavour while losing most of the alcohol. The UK Hoxtons

to offer much sense of terroir. A fruit, on the other hand,

will soon be listing it too.

if lovingly and organically grown, cannot help but do so.

Even parts of the world that are known for having

Potfer is a fan of Japanese bartender Gen Yamamoto, who

relatively relaxed attitudes towards drinking are

likes to turn the spotlight onto a single ingredient; he also

embracing early-season low-alcohol initiatives.

admires the taste-matching approach of René Redzepi

Experimental Group, started by three childhood friends

at Copenhagen’s iconic restaurant Noma. Creating

as a craft cocktail venue in Paris, now has more than

low-alcohol cocktails, he says, requires another way of

a dozen venues across two continents, yet its passion

thinking: alcohol is no longer a main ingredient, but one

for mixology no longer necessarily means an emphasis

among many. The result is an influx of homemade syrups

on strong drinks – especially not at this point in the

and tinctures that use everything from wasabi and agave

year. At Hotel des Grands Boulevards, which opened in

to lapsang souchong and muscovado to provide a very

2018, the ground-floor Shell Bar has a three-tier system

different sort of pizzazz. No guest in search of a low-ABV

of cocktails, with ‘no shell’ being alcohol-free and ‘two

drink is likely to feel deprived here.

shells’ signalling a full-strength concoction. In the ‘one

In southern Spain, too, one of the country’s most

shell’ category, bartender Maxime Potfer has taken on

exclusive properties is extending a sympathetic helping

the challenge of creating flavourful, inventive drinks that

hand to those trying to be abstemious – at least a little.

don’t suffer for the lack of kick – on the contrary, they

Finca Cortesin, a 215-hectare resort with a 67-suite

benefit from it. “We wanted to emphasise the healthy

hotel and an 18-hole golf course, is the kind of place

side of drinking,” he says, and so seasonal fruits and

that always tries to anticipate guests’ needs before they

vegetables are given priority, in a clear attempt to emulate

are even aware of them, and the Jasmine Sour it has

the French wine world’s emphasis on terroir, the soil and

introduced for January is a prime example. The serve

ambience in which a given ingredient was grown.

features St-Germain, the 20% ABV elderflower liqueur,

© Dominic James

088

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SIPPING

© Dominic James

The Lanesborough’s Library Bar offers sophisticated cocktails in elegant surroundings

090

judiciously combined with orange blossom water, lime

garnishes. A new initiative for January, it will run all the

juice, sugar and egg white. “It’s a twist on a classic

way through until April.

cocktail, perfect for a slightly less boozy January tipple,” says Finca Cortesin’s PR representative.

Adopting a more flexible approach towards drinks programming may also involve recognising that giving

Across the border and north, in Portugal’s Douro Valley,

customers choice is the essence of good service. Six Senses

the Six Senses hotel there is making creative use of a

Douro Valley, for instance, offers an afternoon tea where

lesser known incarnation of the region’s most famous

guests can learn to make shrubs-and-tonics – and adding

beverage, port. “White port has always been regarded as

alcohol to their creations is optional. Meanwhile, The

the ‘poor cousin’ of the full-bodied, more traditional red

Lanesborough in London has formed a partnership with

port,” says Wine Director Acácio Peixoto. “However, it

Seedlip, the alcohol-free spirit, for January – but without

has a lower alcohol content – 16.5% instead of the usual

making any assumptions about visitors’ inclinations. “We

19-22% in red ports – making it a popular and interesting

have prepared a new, more inclusive menu to allow guests

option for those wanting to enjoy a slightly less alcoholic

the opportunity to enjoy their favourite cocktails with or

port treat this January.” The less forceful style also works

without alcohol,” says Mickael Perron, Manager of The

very well in cocktails.

Lanesborough’s Library Bar. He understands that the key

It is, however, feasible to use stronger ingredients to

is to offer complex flavours that don’t necessarily involve

make lower-ABV serves. One Aldwych in London, newly

alcohol – and then leave the decisions about including

reopened after a major refurbishment last year, has

alcohol up to the drinker.

partnered with Mediterranean-influenced Gin Mare to

Across the board, strong drinks aren’t necessarily going

offer a wellbeing package that includes a spa treatment,

out of fashion, but strict rules may well be. Bartenders

lower-alcohol gin cocktails featuring herbs and juices,

have been playing with traditional recipes for years: now

and a living wall from which guests can pick their own

it’s the turn of the drinker.

TOKYO | SINGAPORE

The new beauty of Japan to the world “HULS Gallery ” features and sells craft products curated from Japan including tableware such as ceramics and lacquerware.

HULS Gallery Tokyo

2F, Akasaka ZEN Building 6-4-10, Akasaka,

HULS Gallery Singapore

Minato-ku, Tokyo, 107-0052, JAPAN hulsgallery_tokyo

Tel +65-6225-6331

Tel +81-3-6280-8387 E-mail info@hulsgallerytokyo.com URL hulsgallerytokyo.com

24 Duxton Hill, Singapore, 089607 E-mail info@huls.com.sg

hulsgallerysg

URL huls.com.sg

Artis has launched a beautiful gold-plated barware range

SIPPING

Mixing It Up Trying to procure the right barware can be tricky, but suppliers are rising to the challenge with premium products that are both functional and stylish.

Words: Richard Frost

I

n order to make most classic cocktails or

counterparts. From the perspective of those

signature serves, bartenders need to master

behind the bar, high-quality items typically

an array of techniques from muddling and

allow for greater precision, last longer and

straining to stirring and shaking, which

are more pleasurable to work with – while for

inevitably means using specific tools and

customers, they generally look and sound better

gadgets along the way. A shaker helps

when called into action, reassuring patrons that

produce that all-important frothy head on a

the resulting drink will live up to its price tag

Pisco Sour, while a strainer ensures Martinis

and be worth sharing on social media.

come out with that irresistibly smooth texture.

Another important consideration is the fact

But this is not to say that all barware is

that first-rate cocktail-making equipment

created equal; on the contrary, premium tools

is quite simply more efficient, boosting

offer several benefits over more conventional

productivity and decreasing the likelihood of a bar’s clientele enduring lengthy waits between drinks; this is by no means a given in many establishments. “How many times have you had to wait 20 minutes to get served in a bar because everything is so complex,” says master mixologist Salvatore Calabrese, while showcasing his latest cocktail menu at Donovan Bar, part of Brown’s Hotel in London.

“I want you to have your drink in five minutes.”

Calabrese certainly knows the market better than most – a former President of the UK Bartenders

000

SIPPING

The Bonzer Barware Roll can carry up to 24 pieces of equipment

Guild, he has written no fewer than 13 drinksrelated tomes, and consulted on a host of venues down the years, including Mixology 101 in LA, Bound by Salvatore at The Cromwell Hotel in Las Vegas and Salvatore at Maison Eight in Hong Kong. The Maestro, as he is known, has also developed a barware range carrying his name in collaboration with Urban Bar. Founded in 1980, Urban Bar produces cocktail-making equipment that can be found in Brown’s Hotel, of course, as well as highprofile properties associated with the likes of Marriott International, AccorHotels, Hyatt Hotels Corporation, Four Seasons Hotels and Resorts, Jumeirah Group and Rosewood Hotel Group. The barware and glassware supplier is also notable for offering a high degree of customisation – bartenders can present a more

Urban Bar’s Tattoo 5-Piece Cocktail Set includes a weighted tin-on-tin shaker

professional image by getting their names engraved on Boston shakers, for example, while hotels can elevate their beverage offering by adding logos to their spirit measures.

A perfect illustration of how the business is willing to go the extra mile can be found in its 75cl Tattoo Weighted Tin on Tin Cocktail

steel, copper and nickel, but the brand has now

with input from top bartenders. Available in

Shaker. Made from premium 18/8 Japanese

also introduced a gold-plated range that really

leather or waxed canvas, this travel-friendly

steel for greater corrosion resistance, each

stands out from the competition.

kit bag features a combination of pockets and

tin has a sturdy weighted base and is durable

The stylish collection encompasses a shaker,

elasticated tool fastenings capable of carrying

enough to go straight in the dishwasher, but

a trio of strainers, 25ml and 50ml jiggers, and

up to 24 pieces of equipment, along with a fully

also boasts eye-catching tattoo patterns etched

three bar spoons of varying lengths, each of

adjustable leather strap. It also makes a strong

with food-safe ink. “It is a great example of

which has been gold plated over stainless steel.

impression visually thanks to the use of sleek

how the practicality of an essential piece of

The result is a smart set of tools that can only

contrast stitching throughout and a stylish

cocktail-making equipment doesn’t have to be

help to enhance the visual appeal of the backbar,

version of the instantly recognisable Bonzer

compromised to make it visually appealing,”

adding significantly to the overall sense of

stamp, produced in gold foil with a subtle

explains Nick Andrews, Managing Director of

theatre inherent in making high-end cocktails.

distressed finish.

Urban Bar. “The characterful engraving adds a

Elsewhere, Bonzer is a name that has long

Ultimately, there is no point wasting time

premium aesthetic that stands out and instantly

been associated with tools that are every bit

and money procuring substandard barware.

creates a talking point for patrons.”

as practical as they are attractive. Although

“It is easy to fill a bar with good-looking

Artis, a business committed to innovation,

well-known among F&B professionals in its

equipment that is too costly or simply will not

design, quality and service across the board, is

own right, it is actually a Mitchell & Cooper

function correctly in a particular environment,”

another barware supplier whose products have

(M&C) brand; M&C started life as an engraver

reflects Andrews. “All too often, products are

consistently proved popular among hotels, bars

and silversmith in London in 1879, and today it

chosen simply for the look, without thinking

and restaurants. Founded by Jack Artis in 1950,

designs, manufactures and distributes catering

of longevity or functionality.” In popular

the company’s portfolio has grown enormously

equipment used by an impressive portfolio of

hotels, bartenders may be expected to serve

over the last seven decades; its cocktail-

hospitality clients.

up hundreds of cocktails on busy nights, and

making equipment, for instance, makes use

One of Bonzer’s most sought-after products

so investing in high-quality tools and gadgets

of a variety of materials, including stainless

is its Barman’s Roll, which has been developed

generally pays off handsomely in the long run.

095

COCKTAIL

Flying Dutchman St James Bar Sofitel London St. James LONDON

Taking guests on a journey to far-flung corners of the world, the new Passport cocktail menu at St. James Bar in Sofitel London St. James is an invitation to explore inspirational flavour profiles from across the globe. Resembling a real passport, the list showcases unusual and indigenous spirits from different countries, and is detailed with stamps from showcased nations.

The Flying Dutchman – a warming blend of juniper, lemon, curaçao and gin, finished with a dash of cardamom and topped with a red wine float around the surface of the glass – is a darkly exotic concoction, originating from the Golden Age of the Dutch East India Company. Recounting the ghostly legend of the doomed captain of a ship, who supposedly exchanged his own blood for a speedy crossing, the bittersweet blend of ingredients from the sailor’s cargo comes together to create an unexpectedly bold profile with citrus notes taking centrestage.

Other highlights of the innovative menu include Shodo, a tribute to the famous blossoms of Japan, infusing delicate flavours of black cherry, green tea and apricot with Japanese Roku Gin, lemon and egg white; and 5-to-7, a refreshing Italian spritz combining Campari-infused coffee, Amaro Montenegro, pink grapefruit and soda.

© Ming Tang-Evans

COCKTAIL

Sunset to the Moon The Slow Kitchen & Bar The Slow BALI

Conjuring up thoughts of paradise, the new cocktail collection at The Slow Bar & Kitchen in Bali combines the hotel’s sustainability driven ethos with diverse Indonesian flavour profiles.

The menu has been created in collaboration with mixologist Antonello Arzedi, who brings his passion for exploring native ingredients to the contemporary and relaxed beach town of Canggu. “The new drinks list takes inspiration from the beautiful colours and natural landscape of Indonesia,” says Arzedi. “We also designed some of the drinks around the memories a tourist might have of Bali, like banana bread.”

Whittled down to eight drinks, the menu pays homage to the idyllic island setting through an assortment of locally inspired flavours, and includes tropical twists on classic concoctions.

Sunset to the Moon brings together prosecco, soda, vodka and soursop, and is completed with a storied garnish of exotic pandan leaf – representing the sun on one side and the moon on the other. To enhance the nutty and sweet taste, the drink is served in a slimline glass without a straw, ensuring that the subtleties of this thirst-quenching beverage can be fully appreciated.

© Tommaso Riva

DRINKS

DRINKS

Altos Tequila Plata Olmeca Made from 100% blue agave, Olmeca Altos Tequila Plata is produced at the Destilería Colonial de Jalisco in Los Altos, Mexico.

After growing for seven to eight years, the finest Blue Weber agave is handpicked, slow cooked in a brick oven for up to three days and then rested to ensure all the sweet juice makes it into the tequila. Shredded using a roller mill, the agave is then fermented for an average of 36 hours, distilled in copper stills and aged for six to eight months in old whiskey barrels – a step which lends subtle vanilla and woody notes to the spirit.

Serving Suggestion To enjoy the tequila in traditional Mexican style, the brand has fashioned its own delicious Altos Crafted Paloma cocktail.

To create the concoction, first frost the rim of a glass with salt and crushed pink peppercorns, before pouring in two-parts Altos Plata, one-part lemon juice, half-part agave syrup and a pinch of salt. Mix the blend using a molinillo to fully dissolve the syrup, and finish by adding ice, two-parts fresh pink grapefruit juice and garnish, of course, with a half-slice of the citrus itself.

www.altostequila.com

© Ariette Armella

DRINKS

Limited Leaves Collection Althaus Tea Collectively boasting over 60 years of experience, Althaus’ team of specialists draw on their knowledge of longstanding tea cultures and traditions from around the world to develop exciting, contemporary concepts for the brand. Characterised by flavour notes typical of their specific provenances and vintages, the Limited Leaves Collection offers rare, single-origin teas for those that appreciate a high-grade selection.

The exclusivity of the range is due to the small harvest volumes at certified organic tea gardens – lending the collection its ‘limited’ title.

To present these premium infusions, the brand also offers its premium porcelain line LIV, comprising a tea pot, tea jar, tea bag holder, milk jug, cup and saucer. Marrying modern Scandinavian design with Japanese tradition, each item is characterised by a silky-matt surface and classic shape – the perfect way to serve Althaus’ beautiful teas.

www.althausglobal.com

102

Concept Bars & Modo Commercial Kitchen Design Concept are acknowledged as leading pure bar specialists. We have nearly thirty years of trading experience and are the company behind many of the UK’s most iconic bars. Our reputation for quality has led us to work for some of the best architects, designers and operators across the hospitality platform, in hotels, pubs, clubs and restaurants. Sometimes as bar consultants, more often as specialist suppliers and installers and occasionally as full fit-out contractors for entire bars.Concept can supply all the equipment needed to complete a working bar and have been long associated with the world’s leading brands. They are also specialists in building bespoke bar refrigeration cabinets, wine displays, wine cabinets and wine tasting rooms.

Modo CKD is the Sister Company of Concept Bars A commercial kitchen design house and distributor. The company was formed nine years ago to compliment the offer from Concept giving a full front and back of house solution to the hospitality industry. Working with leading brands in the catering equipment market Modo work with an eclectic mix of clients including National Businesses like Center Parcs, Radisson Edwardian Hotels, Deltic Group and a variety independent companies and start-ups.

DRINKS

© Nicolas Villion

Craftmatch-Chefs & Bartenders Camus

Single Variety Grape Juice Collection Alain Milliat

Born out of an original idea by family-run cognac house Camus, the Craftmatch-Chefs & Bartenders programme seeks to bring together the arts of cooking and mixology. Despite the differences between the two – with professional kitchens typically demanding almost military levels of discipline, and bars generally being much more relaxed environments – chefs and mixologists often share similar skillsets. As part of the most recent instalment, Michelin-starred Clément Bouvier was matched with Thierry Malikian of Parisian drinking den Le Calbar, and the duo were tasked with creating a pairing using Camus’ VSOP Cognac. Distinguished by the high level of terpinols, this VSOP features some of the best eaux-de-vie from the Borderies Cru; on the nose, it balances tannins and fresh notes, while on the palate, it showcases fruity flavours accompanied by subtle hints of vanilla and spice. For his part, Bouvier marinated fish fillets in VSOP to create a recipe for Lavaret en Gravlax, while Malikian crafted the Smoky Igloo – a cocktail combining the cognac with homemade gingerbread syrup, dried betel leaf and ice cubes to deliver a smoky and spicy winter warmth with a freshness that complements the dish to perfection.

Alain Milliat’s premium ranges of authentic juices and nectars have been created to bring experience and pleasure, enabling bartenders to conduct versatile drinks offerings. Founded in Valence, France over 20 years ago and using only the freshest fruits, these luxury liquids can be enjoyed as an elevated soft option, with a mixer or incorporated as part of an innovative cocktail menu.

Working with winemakers to offer a range of drinks options including flavoursome and aromatic non-alcoholic alternatives, quality, taste and experience remains at the core of Alain Milliat’s philosophy. Striking a balance between science and nature, the single variety grape juices are extracted from single fruit varieties using a wine press and are selected at the optimum point of harvest to ensure the right amount of sugar and acidity.

The Single Variety Grape Collection spans five varieties including Sauvignon White, Chardonnay White, Cabernet Rosé, Merlot Red and Gamay Red. The freshness of each grape variety brings with it a unique addition to any beverage or cocktail.

www.camus.fr

104

www.alain-milliat.com

Maximising the Opportunity in the US Hotel Market In the first of a new series of features, Supper delves into a research report from Nielsen CGA, to offer insight into the hotel guest and their dining and imbibing behaviour.

Alcohol has long been embedded in American culture, from the bar to the brewpub and beyond. Despite today’s fragmented landscape, the bedrock for travellers is the hotel, where opportunities are plentiful for the alcohol industry. According to Nielsen TDLinx, hotels account for almost 21,000 drinking outlets across the USA, and the sector is

growing faster than traditional on-premise establishments.

Nielsen CGA has conducted an online survey with a nationally representative sample of 5,000 consumers to glean key insights into the sector. Revealing why, what, when and where hotel guests chose to drink, the report touches on several key areas including

profiling the hotel consumer, the services being utilised, consumption behaviour and experience. Armed with this understanding, the report enables retailers, distributors, suppliers and hoteliers to make strategic, data-driven decisions as they expand into new areas of the hospitality industry.

EAT OUT WEEKLY

FREQUENCY OF HOTEL VISITS IN THE US

THE US HOTEL CONSUMER GENDER

50%

50%

68% DRINK OUT WEEKLY

4% 3%

7%

30%

30%

25%

AGE

29% 21-34yrs

106

36%

35%

35-54yrs

55+yrs

AVERAGE MONTHLY SPEND ON EATING AND DRINKING

US$138.80

31%

Weekly

Once every 2-3 months

Once every 2 weeks

Once every 6 months

Once every month

Once in the last 12 months

MARKET INSIGHT

REASONS FOR VISITING A HOTEL BAR Wind down / chillout

Catch up with friends

Nightlife

Treat

Regular / everyday drink

Celebration

Romantic drink

Before / after event

To watch sporting event

After work drink

Business meeting

45%

35%

29%

27%

25%

25%

24%

23%

21%

20%

14%

CONSUMPTION The range of drinks on offer is important for the majority of consumers so making sure the menu offering fits with what consumers want is key:

consumers said the range of drinks on offer was important when staying at or visiting hotels

Nielsen CGA’s hotel data shows that people actually drink more alcoholic drinks at a hotel than a regular drinking occasion at a traditional non-hotel bar. In fact, 46% of consumers surveyed drink beer during a regular drinking occasion, while 52% do the same at a hotel. % HAVING A DRINKING OCCASION AT HAPPY HOUR

The hotel restaurant and bar play a key role for consumers and as alcohol consumption is higher versus general on-premise occasions, there are clear opportunities to leverage spend: Overall, BEER consumption is particularly high amongst hotel consumers, playing a major role for those drinking at lunch time

COCKTAILS are key later in the day, for both drinking and eating occasions WINE dominates the eating occasion through the earlier parts of the day Happy hour is a key consumption occasion for hotel visitors, with cocktails winning in this occasion

HOTELS

GENERAL ON-PREMISE

Cocktails are the top drink of choice during Happy Hour, meaning hotels have the opportunity to get creative with their offerings and deals.

These pages feature extracts from Nielsen CGA’s report, Maximising the Opportunity in the US Hotel Market, published in April 2019. To learn more, email hello@nielsencga.com and quote SUPPERHOTEL2019 for an exclusive discount. www.cga.co.uk

107

MAISON&OBJET 17 — 21 JAN. 2020 PARIS

HORECA

PROFESSIONALS

THE ART OF HOSPITALITY WELCOME HOME

PMP FURNITURE © FILLIOUX&FILLIOUX

EVENTS DIARY

12-14 JAN

17-21 JAN

7-11 FEB

11-13 FEB

Top Drawer London www.topdrawer.co.uk

Maison & Objet Paris www.maison-objet.com

Ambiente Frankfurt www.ambiente.messefrankfurt.com

GRIF Amsterdam www.grif.com

3-5

MAR

3-6

MAR

12

MAR

13-17 MAR

HRC London www.hrc.co.uk

FHA-Horeca Singapore www.fhahoreca.com

AHEAD Asia Singapore www.aheadawards.com

Internorga Hamburg www.internorga.com

15-17 MAR

29-1

MAR-APR

30-1

MAR-APR

31-3

MAR-APR

ProWein Düsseldorf www.prowein.com

Hotelex Shanghai www.en.hotelex.cn

To The Table MEA Abu Dhabi www.tothetablemea.com

Forty-One Madison New York www.41madison.com

109

© Jonathan Jacob

Top Drawer 12-14 January 2020 LONDON

Top Drawer, one of the UK’s leading lifestyle

products can elevate hotel F&B experiences to

and interiors trade shows, returns to Olympia

the next level.

London in January to showcase the latest

In 2020, the show is expanding considerably

design-led insights from table and kitchenware

with the introduction of more networking

exhibitors, alongside over 1,000 carefully

opportunities, providing the chance for enriched

curated brands from across the fashion, gift,

interactions. And building on a successful

wellbeing and retail sectors. For 2020, Top

inaugural year in 2019, the show’s Design Talk

Drawer will look to focus on its Live Design

programme will make another appearance,

campaign, highlighting the elements that make

offering visitors a chance to hear in-depth

the show much more than just a buying and

discussions between top hospitality operators.

selling platform.

says: “The 2020 Live Design campaign captures

established itself as an invaluable meeting place

both the individuality and togetherness of this

for hospitality specialists, interior professionals

design community and celebrates its love and

and creative retailers who share a passion for

passion for innovation and creativity. As we

design; becoming a hub for both emerging

open the international calendar, Top Drawer

talent and innovative product launches. Among

SS20 is the destination for creative buyers to

the brands taking part this time around will

source the newest products from the very best

be Broste Copenhagen, Eva Solo, Fürstenberg,

design-led brands and new names – and to

Seletti and Zaim Design Studio. Meanwhile, the

discover the latest trends and be inspired with

Hospitality Trail aims to help delegates forge meaningful connections with exhibitors whose

110

Alejandra Campos, Top Drawer Show Director,

Over the years, the three-day event has firmly

our unique show content and features.”

www.topdrawer.co.uk

EVENTS

© Petra Welzel

© Anne-Emmanuelle Thion

Maison & Objet 17-21 January 2020

Ambiente 7-11 February 2020

PARIS

FRANKFURT

Returning to Paris from 17-21 January under a guiding theme of (Re)

Organisers offered a taste of what to expect when Ambiente – the

Generation, Maison & Objet will celebrate its 25th anniversary with

trendsetting consumer goods show covering tableware, kitchenware,

a look to the future. Spotlighting emergent design trends driven by

leisure and interior design – returns in February during a special

generations Y and Z, the 2020 edition will welcome 3,000 brands and

preview held at Nobu Hotel London Shoreditch. Presented by Show

85,000 visitors seeking to understand the desires and expectations of

Director of Living and Giving Yvonne Engelmann, the event highlighted

this newly engaged demographic.

a number of new additions, particularly within the dining sector which

“Today’s 20- and 30-somethings are keen to pull together to change

is being significantly expanded.

the world,” explains Vincent Grégoire, trend hunter at NellyRodi,

Last year’s show welcomed over 136,000 visitors from 167 countries

the style and innovation consultancy overseeing the theme. “It is

– of which 57% came from outside Germany – and 4,460 exhibitors

a generation that is deeply concerned about making a meaningful

from across the dining, living and giving sectors. Confirmed 2020

difference, which is in itself injecting new values into everyone’s way

exhibitors across the dining section include the likes of Asianera, BHS

of living.”

Tabletop, Degrenne, Dibbern, Elia, RAK Porcelain, Picard & Wielpütz,

Running alongside the exhibition strand, the conference will be

Rosenthal, Steelite, Vista Alere and Zwiesel Kristallglas.

guided by similarly innovative ideas, and feature a presentation from

Continuing to grow its presence in the hospitality sphere, this year

Designer of the Year Michael Anastassiades. Meanwhile, the Rising

will also see a special focus on Horeca with the launch of a dedicated

Talents Award, judged by a distinguished panel of six French experts

hall level featuring extra product ranges. Meanwhile, the first edition

including 2017 Designer of the Year Pierre Charpin, will shine a spotlight

of the Horeca Academy will showcase a varied selection of talks, tours

on the accomplishments of up-and-coming industry trailblazers.

and insights from industry leaders.

www.maison-objet.com

www.ambiente.messefrankfurt.com

111

© Joni Isreali

GRIF 11-13 February 2020

FHA-Horeca 3-6 March 2020

AMSTERDAM

SINGAPORE

The seventh edition of the flagship Global Restaurant Investment Forum

Food & Hotel Asia (FHA), one of the leading exhibitions covering the

(GRIF) conference takes place in Amsterdam this February, providing

culinary and hospitality markets, returns to Singapore Expo in 2020,

hospitality investors, owners and operators with the opportunity to

this time as two distinct but related shows, offering a more personalised

discover the latest dining concepts and hear the thoughts of an array

experience and reflecting the greater level of diversification across the

of expert speakers from across the F&B industry.

industry in recent years.

Taking place over three days and welcoming attendees from more

FHA-Horeca will take place at the beginning of March, followed by

than 40 countries, the knowledge-sharing platform – comprising

FHA-Food & Beverage in early April. The 2018 instalment played host

roundtables, panel discussions, culinary tours and senior-level

to 3,500 exhibitors and 72 international group pavilions, attracting

networking opportunities – is one of the largest international

82,000 attendees, and it is hoped that the division will enable exhibitors

restaurant investment events on the calendar. In recent years, it has

to more effectively target relevant companies and individuals alike.

extended into a number of satellite events in locations like Dubai, London and Riyadh.

This year’s theme of ‘evolve’ will take a closer look at the

across five key areas including Bakery, Pastry and Gelato; Foodservice

advancements that have taken place within the sector, from innovation

and Equipment; and Speciality Coffee & Tea. Meanwhile, the new

to business functionality. Industry leaders including chef Nuno

Hospitality 4.0 feature area will provide guests with the opportunity

Mendes, restaurant critic Grace Dent, and TriSpan Operating Partner

to learn about how robotics and 3D printing could help streamline

Robin Rowland will also discuss emerging trends in hospitality.

operations and lower costs.

www.grif.com

112

Spanning four packed days, FHA-Horeca will see hotel and restaurant suppliers come together to showcase the latest product innovations

www.fhahoreca.com

EVENTS

© Chris Watt

HRC 3-5 March 2020 LONDON

Dedicated to showcasing the latest innovations

industry trailblazers and digital influencers, will

in hospitality and foodservice, leading trade

act as the backdrop for a number of dedicated

show Hotel, Restaurant & Catering (HRC) –

panel discussions. This year’s agenda will see

formerly Hotelympia – returns to ExCeL London

speakers discuss themes such as wellbeing;

from 3-5 March. Established over 85 years

the growth of experiential health-led schemes

ago, HRC continues to build upon its strong

in hotels; the future of restaurant design;

reputation for providing up-to-date insights

the British drinks movement, exploring the

on the issues and trends shaping the sector.

expansion in the range of beverages coming

The exhibition, which is split into four separate

but

complementary

shows

–

Foodservice, Professional Kitchen, Interiors and Tabletop, and Hospitality Tech – is expected to

from the UK; and sustainability and waste management, discussing how restaurants can incorporate plastic-free initiatives.

Other

highlights

include

the

highly

welcome more than 20,000 visitors and bring

anticipated Salon Culinaire, one of the largest

together 600 global suppliers, showcasing a

chef competitions of its kind, and The Staff

range of cutting-edge products. Cementing its

Canteen Live, which will host a number of

status as one of the top events for providing

culinary greats. Confirmed appearances include

hospitality insights, guests will also have access

Tom Kerridge, Tom de Keyser and Jamie May

to an impressive programme of talks, chef-led

from The Hand and Flowers and The Coach;

demonstrations and cooking competitions.

Michel Roux Jr. from Le Gavroche; and Toby

Gathering the thoughts and perspectives of hoteliers, restaurateurs and catering professionals, the Vision Stage, fronted by

Burrowes and Phil Howard from Michelinstarred restaurant Elystan Street.

www.hrc.co.uk

113

Š Stefanie Calleja-Gera

114

SPOTLIGHT

The Robert Welch Way For more than six decades Robert Welch has been pushing the boundaries of silverware design, creating innovative collections that possess a timeless elegance and beauty.

Words: Jenna Campbell • Photography: © Jake Eastham (unless otherwise stated)

I

t is often said that the greatest ideas are the

Buckets, for example, are made from a single

range, used at the DiverXO restaurant in Madrid,

simplest. Equally, the most revered designers

piece of steel. With the curves and undulations,

versatility and ingenuity in design ensures that

are typically the ones who remain true to their

it wasn’t thought possible to produce, but our

there is a solution for every setting.

founding principles – never deviating from

design and manufacturing teams came up with

Looking ahead, Robert Welch plans to launch

the core beliefs that originally set them apart

a very innovative set of solutions. That quest for

a variety of contemporary cutlery patterns this

from their peers. For Robert Welch, pioneers

ideas in innovation plays a central role for us.”

year, offering a blend of comfort, heritage and

in stainless steel, the company’s ability to

Creating highly functional, affordable

luxury. The Contour Noir range features black

resist the allure of passing trends in favour of

products that possess a timeless beauty, Robert

and satin stainless steel, offering a dramatic

a strong and consistent approach – built upon

Welch’s designs span categories such as cutlery,

addition to customers’ dining experience, while

innovation, functionality and elegance – has

tableware, barware, kitchenware, cookware

Bergen – a legacy statement of Scandinavian

earned it pride of place as one Britain’s most

and accessories across both commercial

Modernism – reflects the importance of the

prestigious brands.

settings and private homes, including the

company’s roots in design. Meanwhile, Skye has

Founded by Royal College of Art graduate

multi-award-winning Signature kitchen knife

a slim and elegant profile, with a textured finish

and silversmith Robert Welch in 1955, the

range. Every collection undergoes a meticulous

to the handles inspired by a silversmithing

business quickly made a name for itself by

planning process, sometimes requiring years of

technique, and Quinton makes a bold statement,

creating a variety of practical yet effortlessly

development and testing before finally coming

helped by the addition of soft pointed handles.

stylish products, all from an unassuming space

to market. “I suppose it’s that attention to detail

Robert Welch has come a long way since its

within a former silk mill in the heart of the

and the constant refinement that means that by

founder hit upon the idea of producing his own

English Cotswolds. Fast-forward more than six

the time we’re ready to release a product into

collections way back in 1955, but the company’s

decades and the company, whose designs are

the world, it’s as good as it possibly can be,”

commitment to developing innovative products

often inspired by nature, still operates out of its

reflects Alice, who adds that her father “had

that stand the test of time remains undiminished

original Chipping Camden location to this day.

a strong interest in sculpture and architecture

after all these years, and the business certainly

Imbued with a resolve to build upon an

which gave him a tacit understanding of the

seems in capable hands with his children now

negative space around a product”.

at the helm.

iconic design legacy – which includes royal commissions, bespoke collections for world-

This commitment to quality, allied to Robert

class cruise liners and special ranges for luxury

Welch’s strong standing in hospitality circles,

hotel groups – Robert Welch’s children Alice and

perhaps helps to explain why the company has

Rupert continue to emulate their late father’s

been entrusted with producing ranges for an

passion for finding out exactly what a material

impressive array of hotels like Burj Al Arab

can do. “Dad always looked to challenge or

in Dubai, Waldorf Astoria Beverley Hills and

push the boundaries of what could be achieved

Bellagio Las Vegas over the years. Whether it be

with stainless steel, and today we’re still doing

the Baguette Vintage cutlery collection, popular

just that,” notes Alice. “Our Drift Champagne

with many new hotels in America, or the Bud

www.robertwelch.com

115

The Finishing Touches For hoteliers and restaurateurs seeking to deliver an outstanding dining experience, procuring the right cutlery can make all the difference.

Words: Jenna Campbell

W

hen it comes to hospitality, the recurring

require a design with a timeless elegance, such as

theme – at least in the realm of

an 18/10 lustrous stainless steel, while conference

procurement – is to focus attention on

and banqueting functions might benefit from

big-picture components, while the finer details

using a contemporary range of coloured or matte-

like carefully selected cutlery can be all too easily

finished items, featuring bright golds and copper

overlooked. And yet, it is becoming increasingly

two-tone contrasts. In recent years, the shift away

evident that high-quality flatware makes all

from more ornate collections, towards adventurous

the difference when it comes to delivering an

iridescent palettes, alternative materials such as

outstanding culinary journey. Done well, it adds to

bamboo, or sculptured finishes using techniques

the ambience, complements the surroundings, and

such as sandblasting and planishing demonstrates

enhances the overall response to the dining concept.

the level of innovation and artistry that cutlery

Playing an intrinsic role in how food is experienced,

brands are employing in order to cater for modern

cutlery is often one of the first elements that a diner

tastes and discerning diners who covet experiences

comes into contact with, setting the tone for the

above all else.

experience ahead. However, there are a number of

While the Scandi-inspired minimalist designs

important considerations when selecting suitable

popular with Nordic-style establishments are still

flatware, from style and weight to durability

in vogue, top cutlery designers are always looking

and price point. Equally, haptic qualities – how

for new ways to push the boundaries, incorporating

that knife and fork feel in the hand – can affect

materials such as wood and brass into their ranges,

impressions of taste and quality. A study published

alongside cutting-edge methods of engineering to

in the Flavour Journal for example, found that

create quality-driven collections that can stand the

the brain makes judgements on food before it is

test of time.

consumed, to the extent that when the cutlery’s

In what is an increasingly dynamic and

weight corresponds to expectations, guests are

forward-thinking sector, just as demand for

more convinced of a dish’s quality; similarly, the

versatile flatware options increases, so too does

size, shape and colour can impact on perceptions

the variety of designs and styles on offer. In the

of flavour and value for money.

following pages, we showcase some of our favourite

Beyond the multisensory factors, those in charge of procuring cutlery will most likely want to select a range befitting the cuisine and style of dining on show. Venues specialising in fine dining may

cutlery brands, whose latest flatware collections effortlessly combine style and substance.

SPOTLIGHT

SPOTLIGHT

1.

3.

2.

118

1. Serenade and Pearls Siom Orfèvres

2. Skye Robert Welch

3. Sitello WMF Professional

Designed with elegance, utility and practicality in mind, Siom Orfèvres – the largest producer of silverware in the Middle East – caters to all tastes and lifestyles, supplying premium restaurants, five-star hotels and luxury markets around the world. Two of their most coveted flatware ranges, Serenade and Pearls, are perfect examples of the brand’s excellent craftmanship and innovative design solutions. Both comprising 42 pieces, the former is silver-plated to create a mirrored finish, while the latter is engineered using stainless steel and caters to a broad variety of hospitality offerings. www.siomorfevres.com

Building on more than 6o years of expertise, Robert Welch’s latest collection draws inspiration from the traditional silversmithing technique of long-handled planishing. Boasting a slim and elegant profile, the textured finish of Skye gently fades away towards the tapering neck or blade, while smooth handling faces ensure additional comfort during use.

The new range will be launched in February as part of the brand’s presence at international hospitality trade show Ambiente, and will sit alongside an exciting selection of other products, all of which feature a thoughtfully designed textured look. www.robertwelch.com

The eye-catching new Sitello cutlery collection represents WMF Professional’s first design featuring a hammered finish, providing the ideal accompaniment for a host of culinary experiences. Comprising 21 pieces, restaurateurs can choose between highly polished 18/10 stainless steel or silver-plated items, both offering longevity due to the quality and thickness of the materials used. The delicately worked accents give each piece its own character without disrupting the balanced lines of the traditional rounded handles, while the gentle feathering of the contemporary finish establishes a connection between spoon and blade. www.wmf-professional.com

JUS DE DEGUSTATION www.alain-milliat.com/en

SPOTLIGHT

4.

5.

6.

120

4. Mulberry Studio William

5. Pride David Mellor

6. Aquila Elia

Inspired by the Asian tradition of using leaves as a tool for eating, the unique shapes and textures of Studio William’s latest Mulberry spoons add a new dimension to the diner’s culinary journey, allowing for greater experimentation.

Now available in PVD finishes of champagne, gold and copper, the Leaf spoons collection challenges traditional cutlery design, with different shaped heads offering a variety of alternative uses and possibilities. Highlights include the Palm design, which has been crafted for drainage, whilst the Cocoa spoon has a special left bowl edge for spreading and rocking to cut. www.studiowilliam.com

Pride was first crafted in 1953 and has been in continuous production ever since. Widely acknowledged as a modern classic, it can be found in numerous F&B venues around the world, and is heralded as a prime example of 20th-century Modernist design. Renowned for both the simplicity of its form and flawless finish, the gently tapered hollow knife handles, delicate curves and refined proportions give Pride its exceptional beauty and understated elegance. Selected for many prestigious restaurants and hotels, the collection has been significantly expanded and is now also available in stainless steel and sterling silver. www.davidmellordesign.co.uk

A carefully considered addition to Elia’s dynamic flatware offering, the Aquila range – much like the brand’s numerous other high-quality cutlery collections – has been crafted to elevate the dining experience. Well-balanced and tapering gently from a robust triangular base to a defined curve, this range is crafted and manufactured to the highest exacting standards using premium-quality 18/10 stainless steel. A stylish and characterful addition to any table setting, every item which bears the Elia stamp has been thoughtfully designed and attentively produced, with the latest range being no exception to this rule. www.elia.co.uk

DID YOU KNOW

THAT THE

WEIGHT OF

YOUR CUTLERY CAN INCREASE A

CUSTOMERS’ CU PERECEIVED

VALUE

OF THE FOOD

ON THEIR PLATE?

HELLO@STUDIOWILLIAM.COM

MEET 350+ RESTAURANT OWNERS, INVESTORS AND INNOVATORS FROM AROUND THE GLOBE

REGISTER AT GRIF.COM

90+ SPEAKERS, INCLUDING:

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Grace Dent Restaurant Critic The Guardian

Henry McGovern Founder & Former CEO AmRest

Lydia Forte Group F&B Director Rocco Forte Hotels

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PETITS FOURS

Calif Bonna Inspired by the colours of the Mediterranean, the Calif collection from Turkish tableware manufacturer Bonna 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. The series forms part of the brand’s wider Envisio range, a family of products that take cues from the blending of technological trends and traditional design styles, helping chefs deliver vibrant food presentations.

www.bonna.com.tr

2.

1.

3.

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4.

1. Plano Costa Nova

2. Mixology & Spirits Vidivi Vetri delle Venezie

3. A Collection Kentaur

4. Moon Medri

Sourced from the surplus of its own factory production, the Plano collection

by Costa Nova has been produced with reusability and a respect for nature in mind, showcasing how tableware can be crafted from entirely eco-friendly, recycled materials while at once remaining elegant and functional. The unique pieces, reminiscent of old handturned studio pottery, feature a distinctive organic shape that combines rawness with clean aesthetics, helping to curate striking tabletop presentations. www.costa-nova.com

Vidivi has launched Mixology & Spirits, a new glassware collection comprising a 33cl Old Fashioned tumbler and a 35cl highball tumbler. Each comes in four original vintage-style patterns: Burano, characterised by the seamless interweaving of arabesques; Prisma, which recalls the play of prisms animating the glass of new, singular glows; Venezia, reminiscent of Venetian glass and rich in faceted details; and Verona, which evokes the orthogonal intersection of the streets of Roman Verona. www.vetridellevenezie.com

Created by Japanese designer Masaaki Minamishima as part of a collaboration with a famous head chef in Denmark, the latest outfits from Kentaur are minimalistic and Japanese-inspired, featuring characteristics such as stand-up collars and narrow sleeves with a patented pullup function for enhanced performance.

Minamishima, who has a history within the fashion industry, also fitted the sleeves with an integrated pen pocket for tools and equipped the aprons with hidden press buttons for ease of use. www.kentaur.com

The Moon collection by Medri comes in various different shapes and sizes, with a stylish design that enhances chef’s culinary creations through a shining bright and darker side. The range joins a wider product catalogue of tableware, glassware and buffetware, which the Italian brand has developed over its 40 years in the Horeca industry. Placing great importance on its familiarity with the market, Medri studies industry demands and tests its products at international trade fairs and procurement centres. www.medri.it

PETITS FOURS

Glaciar Pordamsa Spanish porcelain manufacturer Pordamsa has introduced a new concept of gastronomic experience in the form of its Glaciar plates. The unique mouth-blown borosilicate pieces feature a liquid solution that brings freezing textures to culinary creations, offering a new way of dialogue between the chef and the diner that goes beyond just presentation.

Balancing striking aesthetics and functionality, the Glaciar collection is perfectly suited for use in professional kitchens and high-flow environments.

www.pordamsa.com

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PETITS FOURS

Borough LSA International LSA International’s Borough collection comprises modern, shock-resistant barware and tabletop glasses created for beer, wine and cocktails. The 17-piece range features distinctive shapes and refined silhouettes in the form of fine stems and carefully proportioned bowls, while two carafes and a board set made from FSC-certified ash for serving or bar preparation further complement the dishwasher-safe drinkware.

www.lsa-international.com

PETITS FOURS

Istanbul Asianera Inspired by decorative patterns from Asia Anatolia, as well as Turkey’s history as the crossroads of Western and Asian cultures, the new Istanbul collection by Asianera brings a richly gilt Byzantine motif into contemporary context, combining classic and modern shapes to create an elegant afternoon tea experience. The dinnerware can also be customised for hotel and restaurant projects, with bespoke patterns showcasing the fine bone china manufacturer’s ability to combine traditional craft with contemporary design sensibility.

www.asianera.biz

128

PETITS FOURS

1.

2.

3.

130

4.

1. Flower Tree Zieher

2. Edge Rona

3. Sake No Hana Studio 104

4. Rocket Studio 1765

Zieher’s Flower Tree stands enable restaurants to showcase finger food, petit fours and other delicacies on a variety of different levels. The shape of the leaves is based on the brand’s existing plateau plates and Flower-Tower etageres, which can be coupled with the stands and allow operators to create a range of different buffet installations. The trees themselves are manufactured in stainless steel and carefully polished to a high finish, while the 8mm foot creates a solid base and guarantees a firm stand. www.zieher.com

Characterised by laser treatment to the rims, the Edge collection features lightweight, angular and defined glasses with tapered bowls and slender long stems that accentuate a contemporary style. The Slovakian glassmaker’s latest range is crafted from barium crystalline and comprises a champagne flute, burgundy and bordeaux models, as well as a stylish carafe designed to allow a variety of wines to breathe properly, helping to bring out their unique aroma and flavour characteristics. www.rona.sk

Studio 104 has collaborated with Sake No Hana, a luxury restaurant in Mayfair developed by the Hakkasan Group, to create a uniform that complements its Japanese origins, F&B offerings and interiors by acclaimed architect Kengo Kuma. The studio took inspiration from Kuma’s scheme when selecting the uniform fabric – a bespoke weave with surface interest such as linear and lattice formations – as well as elements from the Obi sash traditionally used in Japanese dress and part of the Kimono outfit. www.studio-104.com

Designed by Amilios Grohmann in collaboration with Martin A. Koebke, the Rocket collection by Studio 1765 comprises wine and champagne coolers in a selection 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 trays, enabling users to cater for a variety of different hospitality environments and interior decors. www.studio1765.com

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JOIN YOUR COMPETITORS AT THE UK’S LARGEST AND MOST PRESTIGIOUS HOSPITALITY AND FOODSERVICE EVENT Register your place at hrc.co.uk

1.

2.

3.

132

4.

1. Ada John Jenkins

2. Vienna XVI Blend Julius Meinl

3. Crackle H&H

4. Roll’n Service Carts Mogogo

Taking its name from Ada Coleman – a renowned female bartender of the 1920s – the new Ada collection by John Jenkins celebrates its namesakes’ 23-year run as Head Bartender at The American Bar in London’s Savoy Hotel, as well as her prestige as a legendary inventor of new cocktail; she created the famous Hanky Panky cocktail, which remains a popular concoction almost 100 years on. The series comprises a goblet, a cocktail and lowball tumbler, and cocktail, Bellini, Martini, tall coupe and wine glasses. www.johnjenkins.co.uk

The Originals Vienna XVI Blend by Julius Meinl is a 100% Arabica blend with a classic, delicate Viennese taste.

With a traditional Viennese roast, the flavours of different origins – including Nicaragua, Guatemala, India and Brazil – are combined to bring strength and richness to the mix, creating floral aromas and notes of hazelnut that fuse with chocolaty sweetness. The blend is handroasted in small portions by the brand’s roast master, who signs every pack to personally guarantee its quality. www.meinlcoffee.com

H&H, one of the main brands owned by Pengo Group, has launched Crackle – a stoneware collection comprising four cups of different colours and a bicolour table line made up of a plate, bottom, fruit dish, two rectangular plates and a cup. The range is crafted from stoneware, a compact and resistant ceramic that stands out for its irregular shapes and contrasting cracked effect. Founded in 1953, Pengo Group is headquartered in Italy’s Veneto region and has a catalogue of more than 20,000 products. www.hh-lifestyle.it

The Roll’n Service Cart collection by Mogogo features three core elements: high-density BHP panels, heavy-duty casters and a slick leather-covered handle for easy and comfortable navigation. Thanks to its sleek design and compact unit on wheels, the elegant yet functional cart can be used in a range of dining environments and comes with a series of add-ons, enabling restaurants to transform it into tableside solutions including a cheese serving trolley, cocktail making cart and more. www.mogogo-buffet.com

PETITS FOURS

1.

2.

3.

1. Nude x Remy Savage Nude

2. Pedestal Tina Frey Designs

3. Robert Gordon Platform Steelite International

Nude has unveiled six new cocktail glasses designed in collaboration with famed mixologist Remy Savage: the Coupe, a glass with a shallow bowl for drinks with egg white and ice balls; the Coupetini, a blend between a classic martini glass and a modern Coupette; the Pony, taller and smaller in volume than the traditional style with a rounded base and long, thin stem; the Low and Highball, both subtly flared to avoid chipping; and the Water, with a rounded design that emulates the shape of liquor glasses. www.eu.nudeglass.com

The Pedestal collection by Tina Frey Designs comprises a large champagne bowl – which doubles as a large vase – three additional sizes of vases, a goblet, egg cups and an ice cream bowl. Billed as a modern interpretation of classic forms of footed bowls and vessels found throughout history in different cultures, the range is available in a new Fog colourway as well as the brand’s classic white shade, with all the original designs sculpted in clay before being moulded, cast and hand-finished in small batches. www.tf.design.com

Created with chefs in mind, the new Platform collection by Robert Gordon comprises an assortment of stacking pieces, three plates and bowl in two unique colours: Pier and Storm. Blending heritage with innovation, the shades feature a distinct finish, with Pier encompassing a neutral taupe and Storm using an intense deep blue. Ideal for stacking back-of-house, or serving shared platters to tables, the straight-sided round trays make the most of the plating surface and elevate culinary presentations. www.steelite.com

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Utopia Vista Alegre The Utopia collection by Vista Alegre displays a construction of different reliefs inspired by Japanese geometries, which adapt to the shapes of the dinnerware and elevate each piece. The reliefs also take cues from ruffles applied to origami – the secular Japanese art of paper folding – to create fluid and elegant curves.

Crafted from fine-quality porcelain in Portugal, the 48-piece range radiates tradition with its noble white finish while channelling a contemporary aesthetic through the use of geometric patterns.

www.hotelware.vistaalegre.com

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PETITS FOURS

1.

2.

3.

4.

1. Insulated Cooler Elia

2. Whatcom Rotisserie Wood Stone Corporation

3. LED Menu Tag Tiger

4. Commercial Juicer Sunkist

Catering to events, gatherings and small parties, the Double Wall Insulated Cooler by Elia can hold up to four bottles of wine, three bottles of champagne, eight bottles of beer or up to nine cans.

Combining simplicity and durability, the cooler is manufactured in 18/10 stainless steel and finished in a contemporary and stylish satin, while its double wall ensures a condensation-free experience.

Meanwhile, it is accompanied by an extralarge version that can hold up to eight wine bottles at once. www.elia.co.uk

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

Korean manufacturer Tiger has launched a new battery-operated LED Menu Tag, which can last a total of 30 hours in service following just six hours of charge.

Available in seven colour options to meet the needs of various dining environments, the tags allow operators to write and erase the day’s menu easily using a neon pen. The product joins Tiger’s growing portfolio of buffetware, which includes modular systems, carving stations and heating lamps, chafing dishes, trolleys and presentation stands. www.tigerhotel.co.kr

The Sunkist Sectionizer and Sectionizer Jr. can be used for wedging, slicing, coring or halving fruits and vegetables into uniform pieces, thanks to its sixwedge sectioniser. Launched alongside the sectioniser is the Sunkist Commercial Juicer, which is equipped with a unique, oscillating metal strainer and three extracting bulbs that allow operators to produce between 15-20 gallons of juice per hour using pre-cut citrus. Meanwhile, the Pro Series Juicer is engineered to extract ten gallons of juice per hour. www.sunkistequipment.com

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Issue 3 available 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.

Contact to advertise or subscribe: starboard@mondiale.co.uk • tel: +44(0)161 476 5580 • www.starboardmagazine.com

ADVERTISING INDEX ISSUE 18

Aerts NV (Chic)

082

Mogogo 010-011

Alain Milliat

119

Nude 099

Althaus Tea

018

Pernod

008-009

Asianera 079

Pordamsa 053

Bauscher 005

Robert Welch

Bonna 041

Rona 139

Concept Bars

103

Siom 035

Costa Nova

014

Starboard 136

David Mellor

055

Steelite 006-007

Elia 081

Stozle 085

Gemini 1765

Studio 104

047

140

043

Goodfellows 105

Studio William

GRIF 122

Sunkist 059

H&H by Pengo

Tiger 021

037

121

Hepp 075

Tina Frey

HRC 131

To The Table Europe

100

HULS Gallery

091

To The Table MEA

129

John Jenkins

045

Urban Bar

096

Julius Meinl

089

Vetrerie Riunite

027

Kentaur 029

Vista Alegre

017

LSA 002

Wood Stone

038

Maison & Objet

Zieher 067

108

012-013

Medri 061

137

WASHING-UP

The Golden Ticket

Taking guests on a magical culinary tour, Parisian institution Le Bristol unveils its new chocolate factory.

138

In recent years, the gastronomic experience

to Paris’s City of Love moniker, moreover,

in hotels has evolved beyond all recognition.

visitors can purchase boxes of marshmallow

Wrapped confectionary treats placed on

hearts wrapped in velvety ganache, and sample

guestroom pillowcases – once a reliable indicator

delicately sculpted chocolates flavoured with

of an aspirational establishment – are now de

spice, citron and roasted vanilla.

rigueur everywhere from Dublin to Doha. But in a

Proving that you can’t rush perfection, “each

feat of pure imagination, the iconic Le Bristol has

chocolate might be remade ten times before it is

well and truly pushed through the glass ceiling by

perfected for its place on the marble”, according

launching its very own chocolate factory.

to Giacchetti. Guests in residence will also be

At the helm of this edible endeavour sit Pastry

invited to go on a behind-the-scenes tour of

Chef Julien Alvarez and Chef Chocolatier Johan

where the magic happens, and can even try

Giachetti, under the guidance of triple-Michelin-

making their own. Beyond the factory walls

starred maestro Eric Frechon. Naturally, it uses

meanwhile, a bespoke selection of chocolates

only the very best exotic grands crus cocoas,

will be served at the Michelin-starred tables of

including Ecuadorian Jivara, Madagascan Manjari

Epicure and 114 Faubourg, and aficionados of

and Caribbean Bahibé, while Piémont hazelnuts

pillow chocolates will doubtless be pleased to

are magically transformed into praline to adorn

learn that the delightful delicacies will also make

traditional French mendiants. In homage

a welcome appearance in-room.

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. .