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Hilton Molino Stucky Venice appoints Valentina Mircea as first female Bar Manager for Skyline
Rooftop Bar
The New Menu by Skyline’s Award-Winning Bar
Manager Features
Repurposed Ingredients & Interactive Elements
Hilton Molino Stucky Venice, the five-star hotel and former flour mill on Giudecca island, is delighted to announce the appointment of Valentina Mircea as Bar Manager at its iconic Skyline Rooftop Bar.
Valentina, an award-winning hospitality professional, is the first female bar manager for Skyline Rooftop Bar, and one of the few across the city of Venice. Fondly dubbed the ‘Sky Queen’ of Skyline bar, she brings with her many years of experience, having been with Hilton since the age of just 19. Valentina has introduced a brand-new cocktail menu with her dedicated team at Skyline Rooftop Bar, which celebrates the timeless spirit of Venice featuring sustainable and repurposed elements in every cocktail in an effort to reduce waste whilst still offering delicious innovative cocktails.
The talented team at Skyline Rooftop Bar is committed to a sustainable mixology method spearheaded by Valentina and educating patrons that each cocktail is created especially breathing new life into used ingredients that would otherwise be discarded. This includes the new tangy tropical fruit cocktail Umami, which features refreshing mango foam and mango juice from the whole fruit to ensure nothing is wasted. By incorporating both the pulp and the juice of the entire mango, the full elixir of the fruit is extracted for a vibrant and bright mixture blended with oriental spices creating a taste that transports guests to the tropics.
A truly immersive experience, the menu features a QR code to allow guests to watch the mixology team create their cocktail virtually before it is served to them. The interactive new menu provides guests the opportunity to learn more about each cocktail and to experience backstage behind the bar as patrons select their tipple of choice.
Stand-out beverages from the new menu include Stucky Bloom, a twist on the iconic Gimlet evoking the botanical wonders of the city using the hotel’s own Stucky 1985Venice Gardens Gin. Guests can choose an underlining savoury or sweet taste by choosing a garnish to accompany the Stucky Bloom, where the earthy essence of dehydrated artichoke mingles with the
fragrant notes of chamomile. A powerful and exotic blend of Martell, pineapple and coconut, The Golden Serenissima is adorned with edible pineapple gold sand to create a perfect fusion of Venice meets the Far East. One of Valentina’s personal creations is the Negroni Delight, a new take on the classic Italian beverage that distils the essence of Venice at night with elegant Mediterranean fragrances of juniper, house vermouth, savoury Salicornia finished with sparkling Campari pearls. This tipple includes a repurposed house Vermouth – one of the key ingredients of the new Negroni Delight – crafted using recycled flat champagne and prosecco.
The rooftop bar at Hilton Molino Stucky Venice is a true Venice institution and is the highest bar in the city, loved by hotel guests and locals alike. With awe-inspiring views across the city of canals and the lagoon below, there’s nowhere quite like Skyline to kick back and watch the sunset, aperitivo in hand.
Born in Romania and trained in London, Valentina Mircea is an award-winning bar manager with over six years of experience working with Hilton. She began her career in hospitality at London’s iconic Hilton Park Lane, where she was Conference and Events Manager, and joins Hilton Molino Stucky Venice following several years as Destination Bar Manager at DoubleTree by Hilton Brighton.
Nightly rates at Hilton Molino Stucky Venice begin at €240 per night based on double occupancy with breakfast included. Molino Suites start from €590 per night.
For more information or to book visit: www.hilton.com/en/hotels/vcehihihilton-molino-stucky-venice/
Introducing The Albion, Isle of Wight: Rediscovering elegance and legacy
The Albion Hotel, is delighted to unveil a major £6m complete refurbishment. Offering spectacular views across Freshwater Bay, this beautiful 40 bedroom boutique hotel has been fully transformed, restored and modernised, whilst still paying homage to its Victorian origins, which date back to the middle of the 1700’s
The Albion has a long history of welcoming visitors to the West Wight and is delighted to have reopened its doors this summer, offering some of the most luxurious hotel accommodation on the island.
SLEEP
Every aspect of the Albion’s refurb has been elegantly designed with comfort in mind, offering a cosy retreat where you can unwind and savour the uncomplicated pleasures of life. 36 of the 40 bedrooms boast a beach or coastal view, with a balcony or shared terrace to sit out on and enjoy the sound of the waves lapping against the shore.
All of the rooms have been decorated in a calming Victorian chic style, using coastal colours in keeping with its surroundings. It is also the first hotel on the island to be fully air conditioned throughout.
DINE
The hotel now boasts a brand new 120 seat restaurant called The Rock; a public coastal style bar; a residents private lounge and a private dining room for small groups. Under the culinary direction of head chef Adam Wells, who trained with Marco Pierre White and Tom Kerridge, the Albion offers a menu that celebrates simplicity and local tastes.
Chef Wells, known for his innovative use of fresh, local produce, including lobsters he picks himself, ensures that every dish is full of flavour. The menu, rich with over 90% of ingredients from the Isle of Wight’s finest food producers like the Garlic Farm and IOW tomatoes, caters to all, and guests can enjoy a Sunday lunch, dinner, a treat, or simply a casual meal. And with the farreaching views from the terrace, it’s the perfect spot to while away some time.
THE REFURBISHMENT
The refurbishment itself involved 18,500 man-days by local tradesmen, and all of those who started the project finished together, which ensured the utmost quality and consistency in the build. The hotel’s ethos is to truly get to know its guests, making them feel like part of the Albion family, and with 60 island-based staff, the hotel will significantly boost the local economy.
ABOUT THE ALBION
Purchased 18 months ago by David and Liz Walker at A2K Leisure, the hotel is managed in tandem by directors Mark and Gayle from award-winning hotel Sentry Mead, showcasing their hospitality expertise and putting The Albion back on the map. Spearheading the architecture is MODH, while Vivus is predominantly responsible for the beautiful interior design.
Over the years, many of the historic details had faded, but this project has revived them, offering guests a poignant connection to the past. It is believed that the Albion Hotel once welcomed a young Queen Victoria, adding a regal touch to its storied past, and the two luxury suites are named after Albert and Victoria.
This project aims to serve as a catalyst for the regeneration of Freshwater Bay, enhancing its appeal and contributing positively to the community, as well as providing a new and exciting Isle of Wight destination for visitors and locals alike.
Rooms start from £234 per night based on two sharing on a B&B Basis
For more information please visit: www.albionhotel.co.uk
Introducing Ellen Kensington: Luxury Boutique Hotel opens this September
Ellen Kensington, an elegant, boutique hotel in the heart of Kensington, is excited to announce that it will be officially opening in September. A new pan-Asian restaurant with an expansive terrace and theatrical dining options will also open
Ellen Kensington comprises of 105 thoughtfully designed guestrooms rooms and suites set across five interconnected Victorian period townhouses. More than half of the rooms overlook the historic Barkston Gardens, while the interiors feature a juxtaposition of classic English design with subtle Chinoiserie touches.
A number of the property’s original features have been carefully restored through the refurbishment process, including period bannisters, wrought iron gate rails, and the reinstatement of the property’s iconic high ceilings and bay box sash windows.
There is a curated range of beautiful bedrooms, from single rooms for solo travellers to a luxurious top suite, all with topend amenities, rain showers and thoughtful touches including anti-fog heated bathroom mirrors.
Exceptional drink and dining options will open with the hotel, including a destination bar and cigar lounge. The Lacquer Room will be a beautiful pan-Asian restaurant with its own orangery and elegant private terrace. Lunch specialties include bento boxes, Asian specialties and light bites, whilst dinner is an immersive affair with Shabu Shabu experiences and countertop dining. An Asian inspired Afternoon Tea will be on offer daily, with theatrically plated dishes and whole leaf tea.
Guests will enjoy around the clock service and in-room dining, plus luxurious facilities including a gym and six Ryokan Spa Suites with Asian inspired treatments.
Ellen Kensington’s name graciously pays homage to the building’s storied past. It is
inspired by the iconic British stage actress Dame Ellen Terry, who was considered one of the most famous leading ladies of the Victorian Era. At the height of her stage career, Dame Ellen lived at 22 Barkston Gardens, which is now marked by an English Heritage Blue Plaque.
Ellen Kensington’s distinguished location offers easy access to London’s iconic landmarks and cultural institutions, including the Natural History Museum, Science Museum, Victoria and Albert Museum, and the Royal Albert Hall. Just a two-minute walk from Earl’s Court underground station, the hotel is well-connected by road links (A4/M4) and offers convenient access to Heathrow Airport.
Ellen Kensington is the second property in the UK market to be operated by KOP Group’s Montigo Resorts hospitality brand, following the 2023 opening of the Grade II listed, 28-room English country house Montigo Resorts Somerset at Charlton House.
Rates start at £260 per room per night based on double occupancy.
Early-bird rates for the pre-opening period are also available from £190 per room, per night based on double occupancy.
For more information or to make a reservation, visit: www.ellenkensington.com
Follow us on social media: @ellenkensingtonlondon
A Memorable Autumn Escape in the Kentish Countryside at Leeds Castle’s Lakeside Lodges
Experience an enchanting autumn break in a Lakeside Lodge, Leeds Castle’s newest accommodation, located near Maidstone, Kent
Set within the picturesque grounds of the historic Grade I listed castle, the Lakeside Lodges are accessed via a private walkway that meanders through the captivating Lady Baillie Mediterranean Garden Terraces.
Experience the Kentish countryside in the autumn as it comes alive with crisp mornings, falling leaves, and a breath-taking display of seasonal colours. Nestled amidst nature, guests can cosy up on the private deck of their Lakeside Lodge while enjoying glimpses of robins, woodpeckers, and nuthatches flitting among the trees, and swans, ducks, and wildfowl gliding along the misty Great Water. It’s the perfect scene to enjoy a soak in the luxurious outdoor bathtub — making it a truly idyllic autumn escape.
Equipped with binoculars, the Lakeside Lodges feature a floor-to-ceiling window so guests can observe the vibrant wildlife in their natural habitat and watch the sun rise over the stunning autumn landscape. As night falls, guests can admire the stars through the stargazing rooflight directly above their bed.
Each Lodge is equipped with all the necessary luxuries for a cosy break including fluffy robes and slippers, Noble Isle toiletries and a hairdryer as well as complimentary snacks, tea and coffee making facilities. The lodges also have all life’s mod cons, including a TV and free Wi-Fi for those moments when Netflix calls or you wish to connect with the wider world.
All stays include access to Leeds Castle, including access to the grounds including
after the castle is closed to the public. Guests can enjoy a scenic autumn walk through the Oriental Garden. Inspired by Chinese and Japanese influences, this garden offers a serene space adorned with extraordinary colours and stunning magnolia in full bloom, or take time out to explore the Dog Collar Museum which offers a fascinating five-century collection of rare, valuable canine collars, and visit the Falconry Arena to watch the shows and meet the birds, including hawks, falcons and owls.
Guests can challenge themselves with the Maze and underground Grotto. The Maze is set in a square and consists of 2,400 yew trees but when seen from the mound or the air, the pattern is circular which adds to the difficulty in solving it. Jump on The Black Swan Ferry Boat which takes passengers across the Great Water from the Boathouse Cafe to the maze. For those visiting during Bonfire Night week, the Leeds Castle Fireworks Spectacular will take place on 9th and 10 November.
Stays at the Lakeside Lodges are priced from £245 per night for two adults on a bed and breakfast basis.
For more information, please visit: https://leeds-castle.com/stay/lakesidelodges/
call 01622 765 400 or email enquiries @leeds-castle.co.uk.
Instagram: @LeedsCastleUK
X: @LeedsCastleUK
Facebook: Leeds Castle, Kent
InterContinental London Park Lane appoints new Director of Sales and Marketing
One of London’s most prestigious luxury hotels and global flagship of InterContinental Hotels & Resorts, InterContinental London Park Lane, has appointed Sarah Borges de Sousa as its new Director of Sales and Marketing
Previously Director of Global Sales and Trade Marketing at the Doyle Hotel Collection, Sarah brings a wealth of knowledge and expertise to the hotel, amassed from over 24 years’ experience working within leading luxury hotels.
An accomplished director with an impressive track record, Sarah took her first steps into hospitality in her hometown of Cape Town at the Belmond’s Mount Nelson Hotel, before moving to the UK wherein she rose through the ranks of the Marriott Hotel Group, reaching the position of Director of Sales and Marketing at London Marriott Hotel Park Lane in 2012. Sarah then went onto hold the title of Director of Sales and Marketing at top hotels including Nobu Hotel London and South Place Hotel.
Joining the InterContinental’s senior team, Sarah will be leading on strategic sales plans and creative initiatives to help maximise the hotel’s performance in the summer period and beyond.
On her appointment, Sarah Borges de Sousa comments “I am honoured to be joining the InterContinental London Park Lane team and look forward to contributing to its continued success. Located at No.1 Park Lane,
the hotel strives for excellence at every turn, and I aim to continue to drive growth by supporting the team with innovative initiatives that maximise the hotel’s performance as we hit the busy holiday period and further ahead to autumn and festive campaigns.”
Sholto Crawford-Smith, General Manager at InterContinental London Park Lane comments “I am delighted to welcome Sarah to the team at the hotel and look forward to working alongside her as she drives our sales strategy forward whilst continuing to deliver exceptional experiences for our guests.”
Situated at one of the capital’s most sought-after addresses and overlooking Hyde Park, InterContinental London Park Lane presents modern luxury in the heart of Mayfair. With 449 rooms including 71 suites, the hotel is also home to a range of dining outlets, including chef Theo Randall’s namesake restaurant, alongside a spa, Club InterContinental Lounge and selection of meeting and event spaces.
To know more about the hotel, please visit: parklane.intercontinental.com
Virgin Hotels opens its newest Hotel in London
Virgin Hotels
London-Shoreditch, the newest hotel from the luxury lifestyle hospitality brand, has officially opened and is poised to bring an unparalleled blend of heartfelt service, innovation, and personalised experiences to one of London’s most dynamic and eclectic neighbourhoods
In celebration of the opening, Virgin Hotels is offering those who join its loyalty and preferences programme, The Know, as well as existing members, the chance to earn double Virgin Points on stays during September to December 2024 (Check-out date must be on or before 31st December 2024 to earn double Virgin Points) when they link their account to Virgin’s rewards club, Virgin Red. Members will earn 14 Virgin Points for every £1 spent on nightly room rates, and soon will also be able to redeem their points for future stays at Virgin Hotels London-Shoreditch.
Guests who book a stay before 1st December 2024, can also experience the hotel’s diverse food and beverage offering with an extra perk. By taking advantage of its Grand Opening offer they will receive a £75 dine and drink credit per stay to use at either Marlin’s On The Roof, BiBo by Dani Garcia, In-Room Dining or the lobby lounge.
Sir Richard Branson, Founder of the Virgin Group, commented: “I’m so thrilled to see Virgin Hotels London-Shoreditch has swung its doors wide open. The UK is where the Virgin story all began, so it’s incredibly exciting to have another foothold in the city. Virgin Hotels was created to do things differently, and Virgin Hotels LondonShoreditch is no exception.”
Today also marks the start of a phased transformation of the 120-bedroom hotel, located at 45 Curtain Road, to bring iconic features of the Virgin Hotels brand to the space, including Sir Richard’s flat, its customdesigned and patented hybrid beds and the innovative Lucy app offering members of The Know a personalised experience.
The transformation will also see the hotel’s street-level lobby lounge and café become a pop-up Commons Club - Virgin Hotels’ flagship food and beverage concept where work and play intermingle - before being transformed into an exciting new space later in the year.
James Bermingham, CEO of Virgin Hotels Collection, commented: “We are absolutely delighted to be opening our first London hotel today – our 17th property in the Virgin Hotels Collection. This is the beginning of an exciting journey to bring our Virgin Hotels brand to life in this spectacular building and we can’t wait to share it with our guests and create some Virgin magic in Shoreditch.
“We already have some incredible experiences to showcase alongside the
highly personalised service that Virgin Hotels is known for, and there’s even more to come.”
Virgin Hotels London-Shoreditch’s offering is further elevated by the array of existing elements and amenities available, including the vibrant Spanish restaurant BiBo by renowned chef Dani Garcia. Hotel guests will also benefit from complimentary access to the rooftop bar, swimming pool, Marlin’s Mediterranean restaurant, gym, and treatment rooms that form a sophisticated private members’ club sanctuary run by Blue Marlin Ibiza.
To book a stay at Virgin Hotels LondonShoreditch visit: virginhotels.com/london-shoreditch
email:
reservations.londonshoreditch@ virginhotels.com
or call: +448009176278 with rates starting from £300 per room per night.
For more information about the Virgin Hotels portfolio, visit: www.virginhotels.com
Noci Pasta opens on Richmond Hill
Serving seasonal, quality, fresh pasta dishes and Sicilian street-food inspired snacks and cocktails
Richmond has a new ‘favourite local’ when modern pasta restaurant, Noci, recently opened its doors.
Bringing fresh, seasonal pasta dishes, Sicilian-street food-inspired snacks, and cocktails to one of SW London’s buzziest neighbourhoods, Noci’s laid-back design, quality pasta and affordability make it a great spot to have on your doorstep.
Dishes are made with ingredients from producers and artisans across Europe and the chefs have taken inspiration from their heritage and travels throughout Italy to design a menu of classics, with a focus on seasonality that comes through in the fresh pasta and small plates.
Signature dishes include the silk handkerchiefs, a Noci staple that gets a seasonal twist, and the veal and pork Genovese ragu with Monks’ head cheese, which is served tableside. Noci’s signature brown butter cacio e pepe ziti, a foodie’s favourite, sits alongside dishes like the Tiger prawn gnochetti with roasted red peppers, orange and tarragon.
A great meal at Noci always starts with
snacks and a spritz for the table. Focaccia is baked in the kitchen daily, perfect for nibbling on while choosing from small dishes like ‘Nduja arancini with Parmesan foam - a team and guest favourite - before the main event of the pasta. Noci’s dessert selection rounds off a relaxed meal, with options including the palette-cleansing lemon and yoghurt bodino, or rich, plantbased chocolate mousse with olive oil, Maldon sea salt and Marcona almonds.
To complete the experience, Noci’s drinks menu offers a range of Italian wines and seasonal spritzes. Classic cocktails include Tommy’s Margarita, house Negroni and a summery Grapefruit & Elderflower Spritz.
The popular weekday lunch menu offers the perfect reason to step away from the screen and includes a drink, focaccia and pasta for just £15.
Parties and groups, up to 18 people, can celebrate in style with a £40 a head, threecourse (plus snacks) sharing menu featuring nine different dishes.
Ben Shanks Pepper, General Manager of
Noci Richmond, comments, “As a long-term resident of Richmond I’m excited to throw open the doors to the local community, who I hope will soon become regulars and friends. The restaurant landscape of Richmond is really changing this year and we’re excited to be part of that and to share our menu with the pasta-lovers.”
Open from lunchtime and right throughout the day, Noci Richmond is just a short walk from the river on Richmond Hill. The perfectly crafted menu makes it a top choice for couples, families, groups, and even four-legged friends.
For more information and bookings, please visit: www.nocirestaurant.co.uk
Instagram: @nocipasta
Facebook: @NociPasta
15-17 Hill Rise, Richmond TW10 6UQ
British rum tastes are changing with drinkers looking for smoother, more drinkable, luxurious
varieties
According to multi award-winning British Chocolate rum producer Lucela’s, rum is continuing to enjoy a surge in popularity. Tastes have been shifting since the pandemic with consumers demanding rums that are more drinkable, small batch and luxurious, with providence
Evidence for this trend can be seen in the fact that Lucela’s, which produces a Premium Chocolate and Rum Spirit Drink, is continuing to see sustained growth in company size, revenue and market share since they sold their first bottle in 2022.
Lucela’s was founded by two friends, Phil Fairclough and Andrew Green. Since 2017 they’ve been making and perfecting their own unique take on rum. During the Covid-19 lockdowns, they decided to make it commercially as they struggled to find a rum that had the balance of strength, smoothness and sweetness that they were looking for.
“People are tiring of gin and vodka, and are now searching for something new and different, there has been a clear shift towards rum – However, we couldn’t find the perfect rum” explains co-founder, Phil. “Many of them were simply too strong, too sweet, or even too creamy. We wanted something that could be drunk neat and that we could get creative with. And, more importantly, have more than one of.
“We were overwhelmed with the response. The rich, warming rum and silkiness of the chocolate worked together in harmony. It was our secret drink that we shared with friends and family. We quickly couldn’t keep up with demand from them so we decided to share it with everybody,” says Andrew.
A year after selling their first bottle of Chocolate and Rum Spirit Drink, it was
named the World’s Best Chocolate Liqueur at the World Drinks Awards.
“Customers aren’t just buying it once; they’re ordering it again and again. Like ourselves, people are after a different rum drinking experience. They want something smooth and drinkable, but they also want it to feel like it’s a special moment. Mass produced drinks are feeling out of favour and making way for hand blended, luxurious grown-up treats.”
The TikTok phenomenon in lockdown gave a rise in home mixology and a preference for interesting, decadent flavours which is also giving artisan rum in the UK a boost.
Since the first bottle was sold in 2022, Lucela’s, which is located just outside Blackpool, has introduced several new products to the range, including an indulgent gift set containing the Lucela’s Chocolate and Rum Spirit Drink and dark/ milk chocolate shot cups handmade by a 3rd generation local chocolatier. They also make a very grown-up chocolate rum and raisin chocolate bar.
The Chocolate and Rum Spirit Drink is available in several sizes, from 50ml to a litre. RRP for a 700ml bottle is £30.
For more information about Lucela’s and to buy the Lucela’s Chocolate and Rum Spirit Drink, visit: www.lucelas.co.uk
Spring into the sunshine with refreshing cocktail recipes
Welcome the good weather with juicy and refreshing cocktail recipes, perfect for a garden party or a picnic in the sunshine! Create delicious, thirst-quenching cocktails in minutes to celebrate the warmer months ahead
June Summer Crush
40ml June Watermelon Gin
40ml Cranberry juice
20ml Fresh lime juice
To garnish: Thin slice of watermelon
METHOD:
1. Fill a highball glass with ice cubes.
2. Add June Watermelon, fresh lime juice and cranberry juice
3. Stir gently to combine the ingredients before topping with lemonade
4. Garnish with a thin slice of watermelon.
65ml Heaven’s Door Tennessee Straight
Bourbon
10 mint leaves
12.5ml sugar syrup
To garnish:
1 large mint sprig
METHOD:
1. Combine the Heaven’s Door Bourbon, mint leaves and sugar syrup in a shaker with ice
2. Shake for 10 seconds
3. Strain over a highball glass or julep tin filled with crushed ice
4. Churn gently with a long-handled spoon and top with more crushed ice
Spring Spritz
50ml Licor 43 Original 150ml soda water Sparkling wine (optional) A dash of tonic (optional)
To garnish:
2 slices of orange
METHOD:
1. Add ice to a wine glass
2. Add the Licor 43 and soda water
3. If using Sparkling wine, then add after Licor 43 and then a dash of tonic.
4. Stir slowly
5. Garnish with orange slices.
Mint Julep
50ml Zubrowka Bison Grass vodka
100ml cloudy apple juice
Squeeze of lime
To garnish:
Dried apple slice
METHOD:
1. Add Zubrowka Bison Grass vodka, cloudy apple juice, and a squeeze of lime to a cocktail shaker
2. Shake well until foam appears on top
3. Strain over into martini glass using a strainer
4. Garnish with dried apple slice
40ml June Watermelon gin
25ml Fresh lemon juice
10ml Sugar syrup
Top with soda water
To garnish:
Thin slice of watermelon
Lemon twist
METHOD:
1. Combine June Watermelon, lemon juice and sugar syrup in a shaker with ice
2. Shake for 10 seconds, before straining over a tumbler glass containing ice
3. Top with soda water
4. Garnish with a thin slice of watermelon and a lemon twist
Miller G&T with dehydrated orange
50ml Martin Miller’s Original Gin
200ml premium tonic water
To garnish: Dehydrated orange wheels
Lemon twists
METHOD:
1. Chill glass with ice before emptying any residue water from the melted ice
2. Pour Martin Miller’s Original Gin over the ice
3. Pour the tonic water gently to preserve the bubbles
4. Stir lightly
5. Garnish with a dehydrated orange wheel.
40ml June Watermelon Gin
20ml fresh lime juice
120ml lemonade
To garnish: Thin slice of watermelon
METHOD:
1. Fill a highball glass with ice cubes
2. Add June Watermelon, fresh lime juice and lemonade
3. Stir gently to combine flavours
4. Garnish with a thin slice of watermelon
Apple Zu
Fizzy Fizzy June
Martin
June Lemonade
Riverside East - East London’s freshest dining & social space
Riverside East, a unique and dynamic destination for dining and events, has opened its doors.
Boasting an inclusive and exciting programme of activities and activations whilst collaborating with local and independent businesses, Riverside East is set to become the place to be this year
Located in the heart of the leafy Queen Elizabeth Olympic Park, Riverside East’s 300-cover Café will cater for all. With a menu designed by Lulu Cox, (formerly of Rochelle Canteen, Bocca di Lupo and St. John), dishes will align with the venue’s overriding principles of sustainability and wellness, supported with low-waste suppliers such as Wildfarmed, and Sitopia, Greenwich’s urban social enterprise farm.
In the morning, visitors can grab a cup of freshly brewed coffee as produced by Allpress Espresso, specialty coffee roasters, alongside delicious grab-and-go options. Choices vary from breakfast pots and toasties to artisan pastries and bites as made by The Snapery Bakery which will use Wildfarmed’s sustainable regenerative flour with options including the Caramelised Onion, Lemon & Halloumi Slice. The ethos of the new venue - focusing on being plantforward, low-waste, low-carbon and hyperseasonal – continues through plates such as Smoked Trout with Hashbrowns, Beetroot Salad with Goat Curd and Smoked Almonds and Wild Mushroom and Lentil Burger; by
night, the Café will offer dinner options with a variety of delicious flatbreads to choose from. From June, the venue will also be launching the Riverside Weekend Brunch. Heading up the kitchen will be Jamie Duvale, former ex-Head Chef at The Ramsay Group with over 16 years of experience in the industry, who will be bringing his flavourpacked dishes to the menu.
Those looking for a sweet treat will be suitably delighted as Riverside East is partnering with two much-loved local dessert brands; Happy Endings for delicious ice cream sandwiches and Hackney Gelato who will be serving tubs of scrumptious flavours. Alongside the Café, guests can enjoy The Terrace, due to become the perfect summer drinks spot with panoramic views of East London. Using Gozney ovens, a menu of pizza and flatbreads will be available to accompany delicious craft beers from local breweries, alongside a curated wine list highlighting low-intervention grapes and a variety of cocktails.
The Yard, a 1000-cover outdoor area, will
be the perfect spot for spending long summer days. A carefully curated collection of London’s best independent street food and artisanal traders will be appearing through rotating pop-ups, as well as playing host to independent markets and outdoor screenings of all the exciting sporting events summer 2024 has to offer.
The venue will be offering a programme of events for all; locals, families, foodies and students, encompassing art, music and sport, working with local businesses wherever possible. A space in collaboration with popular brand Slow Motion Wellness, will also open in the coming months; offering visitors a form of escapism through a variety of classes and a wild sauna. Riverside
East will also be flexing its late license; with evenings packed full of back-to-back DJ sets and energetic events, into the night.
To further support the venue’s ethos of sustainability, Riverside East will be fitted out using sustainable materials and practices. The design will feature tables made from recycled and natural woods, lighting from natural straw pendants and greenery threaded through inside and outside. The Terrace will also have a roof garden that will see seasonal herbs planted and sown to be used within the food menu.
The venue will also see a restaurant opening in autumn 2024; more details to follow closer to the time.
Reaching a new wave of adventurous drinkers with innovative menu creation
Aoife Taylor, head of bars at Rockwater, comments on changing consumer behaviour
The CGA’s latest Mixed Drinks Report revealed that consumers are increasing their experimentation in cocktails, creating an opportunity for bars to work with lesserknown flavours.
Aoife Taylor, head of bars at Rockwater, shares her insights into how the fast-growing coastal hospitality brand is responding to consumer trends by continually innovating new cocktails. Additionally, Aoife comments on how a bar team can ensure its cocktail menu is suited to a more discerning consumer.
Understand what customers want from their drinking experience
“Consumer confidence to try and buy serves with unfamiliar flavours is incredibly freeing for a mixologist. Being creative in research and development is critical to delivering a drinks menu that continues to excite an experimental customer. However, inspired development must be complemented with a deep understanding of the target consumer.
“We track drink sales each week across both our Rockwater sites. This enables us
to understand which cocktails are most popular and assess the flavour profiles and ingredients that perform the best. In doing so, we’ve been able to create more cocktails that are unique to Rockwater, in confidence they’ll appeal to our guests.”
Think beyond flavour profile
“Although consumers are broadening their flavour horizons, a discerning customer is now looking for more than just great taste in their cocktail. The construction of the drink; its depth and mouthfeel, are as important to the overall drinking experience as the flavour itself.
“Fat washing is a method we’ve been using a lot and is proving popular. Putting spirits through this process allows us to adapt the viscosity of a drink creating unique twists on customer favourites.
“For example, the key flavours in our ‘Pump Up The Jam’ cocktail are recognisable to anyone who enjoys a Negroni. We’ve adapted this classic to create a distinctive drinking experience by adding sweet vanilla butter to our vermouth and gin, and infusing
strawberry into Campari.
“Being innovative with what’s available to you in the bar is a great way to reduce waste too. For example, creating unique sugar syrups from left over champagne is another way I bring an edge to our drinks.”
Give love to your 0% options
“No-and-low-alcohol-options are becoming increasingly important to our customers. Alcohol free options are here to stay, and so it’s critical that the spirit of innovation carries over into the 0% menu.
“Customers still want to enjoy stand-out flavours, without the booze. We’ve worked hard to perfect our ‘Cherry Bomb’ mocktail to create a traditional sour experience without the alcohol. Consumers expect the same look, feel, and ultimately taste from a non-alcoholic cocktail.
For further information about Rockwater, please visit: www.rockwater.uk
Sopwell London Dry Gin awarded silver at IWSC 2024
Sopwell London Dry Gin has been awarded Silver at the prestigious 2024 International Wine and Spirit Competition (IWSC)
Competing against over 4,000 gins, including top global producers worldwide, this year’s event was noted for its exceptionally high standards, making the judging process incredibly rigorous.
Sopwell London Dry Gin has been created by Hawkridge Distillers in partnership with luxury country hotel and spa, Sopwell House. It features locally sourced, handforaged botanicals from the property’s Hertfordshire estate and has hints of juniper and citrus for depth of flavour whilst the finish is lengthy, dry, well-balanced and robust.
David Petitt, Director of Marketing at Sopwell House, comments: “We are immensely proud to have secured
Silver at this year’s IWSC Awards, especially given the increased quality of entries. The gin was inspired by the botanicals found in our very own gardens and the surrounding countryside. This recognition highlights the excellent craftsmanship behind the spirit.”
Priced at £65 for a 70cl bottle and £25 for a small 20cl bottle, Sopwell London Dry Gin is now available to purchase at Sopwell House’s reception, is complimentary (20cl bottle) for guests staying the Mews and Corner suites, as well as being stocked and used in some of the outstanding cocktails at the hotel’s Octagon Bar.
For more information, please visit: www.sopwellhouse.co.uk
Longbow Bars & Restaurants celebrates awards success & calls for greater recognition of hospitality talent
Longbow Bars & Restaurants has called for greater recognition for talented individuals within the hospitality industry as the business celebrates multiple award successes
Rob Hattersley, owner of the independent hospitality business, which runs The George Hathersage, The Maynard, and The Ashford Arms in the Peak District, has shared his pride at the raft of award wins this year.
These include:
- Being named in The Sunday Times Best Places to Work Awards 2024.
- Winning two categories in the 2024 Generation Next Awards, run by the East Midlands Chamber of Commerce, with Operations Director, Steve Atkinson, winning Entrepreneur of the Year and Longbow winning the award for Investing in Young Talent.
- Winning Team of the Year Award (for The George Hathersage) at the 2024 Visit Peak District Tourism Awards
Longbow has also been shortlisted in the 2024 East Midlands Chamber of Commerce Enterprising Women in Business Awards.
Alice Houghton, General Manager at The George in Hathersage has been shortlisted in the Emerging Leader category and Charlotte Barker, General Manager at The Maynard in Grindleford has been shortlisted in the Best Female Employee category. The Maynard has also been shortlisted in the Female Management Team of the Year section. The results will be announced in September 2024.
While welcoming news of the awards success, Rob has taken the opportunity to highlight the breadth of talent within the hospitality industry who are not necessarily
always recognised by award nominations.
Rob said: “We are delighted and incredibly proud that our employees and Longbow itself have been recognised in these annual awards. It is such a great achievement for our individual winners and finalists, Steve, Alice, and Charlotte. But, as we welcome news of their success, it’s important to also recognise that award winners aren’t the only talent in the business.”
“Whilst we are celebrating with them, there are lots of people in our business who have been with us for many years, have great knowledge, and are also integral to our success. There are numerous unsung heroes, both at Longbow and across the hospitality industry, who enable individuals to shine because of the great supportive team that are around them and nurturing them.”
Longbow’s three successful venues have an extensive and dedicated team of housekeepers, event and wedding coordinators, hosts, waiting staff, chefs of all levels and specialties, bar staff, and more. In total, 214 staff work for the business.
Rob added: “Industry-wide, even more could be done to shine a spotlight on the breadth of talent that work within hospitality. Often it is the companies that are recognised and not the individuals whose vital work is why the business is receiving recognition and accolades.
“It is something that we pay a lot of attention to. We recently launched our Longbow
Long-Service Awards, for example, which is just one way of celebrating our employees and their hard work over the years.”
Since it was established, Longbow has been committed to employee support and development. They have a people over profits philosophy with a clear career progression ladder and investment in training. Longbow also operates, on average, with a 44% higher labour allowance than industry standard.
In August 2023, the business further bolstered its people approach with the appointment of its first Talent and Succession Manager, Jack Arksy. Jack is responsible for implementing employee welfare initiatives, along with attracting talent, identifying talent within the business, providing coaching and mentoring, developing career paths and managing training.
“The most important thing for me when I founded Longbow was to take care of the people. I was fed up of working for PLCs, where often it is about the profits over everything else,” explained Rob.
“People who are happy and feel seen and respected provide the best customer service. Then, the profits look after themselves. There are still some irresponsible hospitality operators out there but there are also companies, like Longbow, that are trying to break the mould with good career pathways and well-paid jobs. Taking action and sharing our stories is the only way to change negative perceptions of the industry.”
This people-centred approach has led to a number of rising stars progressing through the business. These include Josh Butler whose journey has taken him from being a kitchen runner to General Manager of The Ashford Arms. Also, Chris Parker, who moved from his Senior Sous Chef role at The George to become Head Chef of The Ashford Arms.
For more information on Longbow’s people approach, visit: longbowvenues.com/people
Lolly continues its rapid expansion
Hospitality software house sees remarkable growth
Lolly, the hospitality technology specialist, is excited to announce that due to the company’s remarkable growth over the last year, the team has further expanded.
Jane Pople has joined as marketing manager, where she will be responsible for running all marketing programmes across the business, working closely alongside the sales and account management teams. With previous roles including head of content for a global ecommerce brand to PR account management across the tech space, Jane brings over a decade of digital marketing experience to the team.
She comments: “Lolly is an exciting business with so much to offer, and it’s great to be working on some really interesting projects focused on driving business efficiencies in the hospitality sector.”
Harriet Gribble has taken on the position of product manager, supporting the future development of the Lolly app and bringing data insights further into the heart of the business – to help shape future direction. Harriet was previously head of product for a global homeware brand, with over 18 years’ experience working in ecommerce.
She adds: “I’m delighted to have joined
Lolly at such an exciting time in our growth journey as we reach new markets and innovate to stay ahead.”
Gordon Atkins has been appointed account manager, responsible for looking after Lolly customers – to ensure strong client relationships, account growth and retention. With over 25 years’ experience in POS, he brings a wealth of knowledge and understanding of the marketplace.
He adds: “I choose to work for Lolly, because it is a market leader in hospitality software, payments and solutions with an already strong customer base.”
Rachel Wicks joins as data entry & systems administrator. This role involves actioning ticket requests from sites to update products, menus and POS changes on LollyHQ. She has 19 years’ experience as a data analyst within the civil enforcement industry.
She comments: “It will be excellent to work in and learn about a new industry within a growing organisation.”
Thomas Clarke also joins as a data entry and systems administrator. His last role was data entry and system administration in the freight
forwarding industry.
He adds: “It’s great to join the business during an exciting time. I am enjoying working with a fantastic group of people who are supportive and make the culture of Lolly so great.”
Danny Goodacre takes on the role of IT Network & Security Officer, focusing on IT, networks and security and working closely with the IT infrastructure team. Before joining Lolly, he worked in hospitality covering networks and devices, focusing on cloud architecture and certifying in AWS.
He comments: “I believe I can relay some of my experience across the company’s infrastructure and we can do more great things with an already awesome product.”
Peter Moore, CEO of Lolly, said: “I’d like to welcome all our recent new starters as we continue our rapid expansion in these exciting times. It’s also great to read all their positive comments, because our success is reliant on the strength of our team, and their expectations as we continue to evolve and deliver to our customers.”
For more information, please visit: www.itslolly.com
The Key to Intelligent Integration and Control in Hotels
In the fast evolving hotel design industry, the implementation of automation systems has brought a revolution in the way we interact with spaces and services
The quest for efficient intelligent integration and control has led to the emergence of the KNX standard as a fundamental element in this domain. This article delves deeper into how Zennio, a leading provider of automation solutions, exploits the power of the KNX standard to enable seamless communication between different systems and devices within a hotel building. By offering a centralized and integrated control system known as the Guest Room Management System (GRMS), Zennio transforms the way hotels manage and control their operations.
The KNX standard serves as a communication protocol that seamlessly connects various elements within a hotel, including lighting, HVAC (Heating, Ventilation, and Air Conditioning), access control, energy management, and more. Zennio’s expertise focuses on managing and integrating these diverse systems into a single, centrally controlled GRMS. By doing so, they empower hotels to adopt a great approach to managing and controlling their operations, eliminating the need for separate control interfaces for each
system. This consolidation simplifies the overall management process and enhances efficiency.
One of the standout advantages of the KNX standard is its exceptional ability to achieve interoperability between different systems. In practical terms, this means that devices from various manufacturers can intercommunicate and work seamlessly together, irrespective of their individual specifications. This level of interoperability provides hotel owners and operators with the freedom to select devices and systems that best suit their unique needs, without being locked into a specific vendor or technology. And Zennio ensures compatibility, promoting flexibility and choice for hotels.
Flexibility and adaptability are further reinforced by the KNX standard’s scalability. Zennio’s automation solution is specifically designed to accommodate expansion and adaptation over time. As hotels evolve and their needs change, new devices and functionalities can be easily added to the existing system. This scalability ensures that the automation system can grow alongside
the establishment, catering to the evolving requirements of the hotel. Owners and operators can customize and tailor the functionality of the system to match the specific needs of each project, allowing for optimal performance and efficiency.
By connecting all systems and devices in a hotel to a centralized management and control platform, Zennio empowers owners and operators with complete control over every aspect of room or área automation within the building. Through a user-friendly interface, authorized personnel can easily monitor and manage these systems, ensuring optimal guest experiences, operational efficiency, and sustainability. The ability to have a comprehensive view and control of the entire hotel automation system enhances decision-making and improves overall operational performance.
In addition to centralized control, Zennio’s automation system leverages sensors and actuators to collect realtime data and automatically adjust environmental parameters such as lighting and temperature. This intelligent control capability optimizes guest comfort and energy efficiency, further enhancing the overall guest experience. For example, the system can detect occupancy in a room and adjust the lighting and temperature accordingly, creating a personalized and comfortable environment for guests. This level of automation reduces the need for manual intervention, streamlines operations, and improves resource management.
Moreover, the owner can use de GRMS data to improve his operation. They are now able to read their efficiency attending the “Make up room” demands from guests, knowing when the guests make their request and when this request is attended by the cleaning service. Or they can know if average guest temperture setpoint in the rooms is lower or higher than expected, so the hotel can reduce the energy waste in the engine room lowering the consumption.
In conclusion, the Zennio hospitality solution, built on the foundation of the KNX standard, emerges as the key to achieving efficient intelligent integration and control in hotels. The interoperability and flexibility afforded by the KNX standard enable the seamless integration of diverse devices and systems into a centralized platform. Zennio’s focus on intelligent control and adaptability empowers owners and operators to create customized, efficient, and secure environments that attend to the unique requirements of each hotel. By embracing the power of automation and intelligent integration, hotels can elevate the guest experience, drive operational efficiency, and contribute to a sustainable future.
Cosy sophistication at Kendal Street Kitchen
Kendal Street Kitchen: A Mediterranean Retreat in Marble Arch
The latest project from interior design agency, Design Command, Kendal Street Kitchen is a new Mediterranean-inspired restaurant in the heart of Connaught Village in Marble Arch.
The brief was to create a space that felt like a cosy residential retreat, which seamlessly blended comfort and sophistication, for a timeless and welcoming space to unwind in. The designers focused on midcentury detailing with the dark walnut tables and chairs, set alongside colourful artwork, tactile fabrics via the built-in banquette sofas and natural finishes –including flooring from Havwoods.
Havwoods’ textured and on-trend Bergen Herringbone planks from the Henley collection have been used throughout the restaurant, creating a cohesive scheme between the different spaces. The darkness and knotting of the wood are the perfect addition to complement the darker furniture.
To create a natural border which helps to zone the different areas, the matching Bergen 1-strip boards have been installed as a sophisticated border alongside the herringbone which runs around the edge of the restaurant. The wood flooring has been paired with terrazzo tiles which add a welcome contrast, resulting in dedicated areas and clear walkways as part of the design.
Transform the outside space of your pub, restaurant, or hotel - Choose Broadview Shading Solutions
When the owners of the hugely popular Old Inn pub in Wimborne, Dorset wanted to transform the front of their pub into an all-weather outside space they didn’t hesitate to contact Broadview – a company they knew and trusted
They wanted their new installation to protect customers from the rain, and provide a warm, cosy area where they could enjoy their meal in comfort. Being at the front of the property, the new outside space would need to bring curb appeal, so Broadview came up with a striking solution.
Having provided outdoor cover solutions for the likes of Rick Stein Restaurants, The Sandbanks Hotel, and Dorset brewery pub chain Hall and Woodhouse, the team at Broadview drew upon all of its experience to propose an innovative, unique, fully weather adaptable outside covered area.
The solution? Two large parasols that would provide enough outside space so the number of tables would be financially viable,
finished in a vibrant turquoise, to bring a splash of stylish colour to the front of the pub. To accompany the parasols, Broadview suggested vertical guillotine glass by Habitat Win to serve as a wind and rain barrier. The staff at The Old Inn would also be able to lower or raise the glass to suit the changing weather conditions.
Completing the outside space, heating and lighting would be built into the parasol structures. Customers would be able to turn on the heating as and when they required it. The parasols would also remain fully collapsible, so they could repurpose the space if they wanted to. The result was a stylish, fully adaptable outside space that would appeal to people looking to share a delicious meal in a warm, comfortable environment.
If you’d like to discuss the idea of transforming the outside space of your pub, restaurant, or hotel, don’t hesitate to get in touch with the team at Broadview. With over 55 years of experience in the industry and a 5 star ‘Excellent’ Trust Pilot rating as well as an accredited ‘Somfy Expert’ status, you can be sure that you’re in good hands from the initial survey right through to the final installation. Broadview can turn your dream into a reality - talk to the experts for your free consultation and see how your business can benefit with our outdoor lifestyle solutions.
Call 01202 679012 or visit their website: www.outdoor-shading.co.uk
Sustainability Expert Shares 5 Ways to Eliminate Single-Use Hotel Plastics
Hotels send more than 200 million small toiletries in plastic packaging to landfill every year
In the modern era of sustainability, where we know the impact of single-use plastics, finding better alternatives should be a focus for the hospitality industry. To help hotels make greener switches, sustainability expert Mark Hall from BusinessWaste.co.uk, has shared 5 strategies to reduce single-use plastic toiletries in hotels that aligns with both regulatory requirements and consumer expectations.
1. Bring in Bulk Dispensers
One of the most effective solutions is to transition from single-use plastic bottles to bulk dispensers for shampoo, shower gel, and soap in bathrooms. Bulk dispensers are often mounted on bathroom walls and are easily refilled with high-quality products. This approach cuts down on the number of plastic containers used, making it a far greener option. It has no impact on the customer experience, and should save hotels money in the long-term.
2. Switch to Solid Toiletries
Another great way to remove single-use plastics is with solid toiletries instead of liquid ones. Solid shampoo, conditioner, and soap bars often have minimal or no packaging, which significantly cuts down on plastic waste. These products can be presented in reusable or recyclable containers, or even directly on soap dishes in hotel bathrooms. Solid toiletries are very eco-friendly as well as
cost-effective - they tend to last longer than their liquid counterparts.
3. Offer Toiletries on Request
Rather than automatically placing toiletries in every room, hotels can reduce single-use plastic waste by offering them on request. A simple notice or sign in the bathroom would be enough to inform guests that toiletries are available upon request at the front desk or through room service. Hotels can cut down on unnecessary single-use plastics significantly by only providing toiletries when required as some guests may bring their own products, so they might not need any at all.
4. Partner with a Recycling Program for Plastic Waste
For hotels that still use plastic toiletries, partnering with specialised recycling companies can help manage plastic waste more effectively. For example, companies like Business Waste offers solutions for hard-to-recycle items, including plastic toiletry bottles and any other type of waste. Working with trusted businesses that ensure all waste is recycled is a good way to deal with single-use plastic waste if it truly cannot be avoided.
5. Source Eco-Friendly Alternatives
When providing single-use items is unavoidable, research what other sustainable prod-
ucts exist. Hotels should look for suppliers that provide biodegradable or compostable packaging for toiletries made from materials like paper, cornstarch, or bamboo. Products themselves can also be made more sustainable by using natural, organic, or cruelty-free ingredients. Opting for these alternatives means hotels can reduce their environmental footprint and appeal to eco-conscious guests.
Mark Hall adds: “Moving towards more sustainable hotel practices is a necessity more so than a way to make a hotel chain look ‘green’. Single-use plastics are extremely harmful for the environment and all industries are turning away from them as much as possible, so it’s high time the hotel industry takes action too!”
“There are already places like California where in 2023 hotels were banned from providing small plastic bottles of personal care products. It’s only a matter of time until more countries adopt similar laws, so it’s easier to make the switch as early as possible.”
More stats on hotel waste can be found here: https://www.businesswaste.co.uk/ sectors/hotel-waste-management/hotel-waste-statistics/
WIESERGUT in Austria to open new gym, 3-bedroom Mountain Villa with private pool, and Mountain Suite for idyllic winter escapes
One of the most prestigious design hotels in Austria, WIESERGUT, in the pretty village of Saalbach-Hinterglemm, is to open a 3-bedroom Mountain Villa with private pool, Mountain Suite and an expansive gym on 6th December 2024
The new mountain escape building features high, light-filled rooms, abundant wood and glass, and green roofs – spectacularly nestled into the mountainside, and opposite the main hotel but connected by a corridor.
The BergLoft 3-bedroom Mountain Villa is on the top floor of the building with stunning views of the mountains. With its own separate entrance and lift, it extends over an incredible 350 square metres with a modern-minimalist look using natural materials. In addition to the three bedrooms and three bathrooms it has a spacious living area centred around a light-filled atrium, and an exquisite pantry with a wine store area. For the ultimate wellness experience there’s a private 15-metre heated outdoor pool with a terrace, fitness area, private sauna, ski room and a bike station with washing area, so you can ski or bike in and out. An unforgettable stay awaits up to 6 guests, with all the amenities of a hotel, yet with 100 % privacy and luxury, down to the smallest detail.
The BergSuite is on the ground floor and offers over 90 square metres of living space for a couple or family to enjoy complete seclusion. In addition to the master bedroom there’s an adjoining relaxation room with a daybed that can be used as a second sleeping area for children. The vast ceiling height creates the ‘wow’ factor, while the atrium and its plants extend the living space to the outdoors, where there is a private bathing cabin with its own sauna.
The BergGym is also on the ground floor, and offers a state-of-the-art fitness centre available to all WIESERGUT guests.
Spanning 167 square metres the gym features the latest strength and cardio equipment. Floor-to-ceiling windows provide uninterrupted views of the landscape beyond, while inside subtle lighting creates an enigmatic ambience within this space.
Owners Martina and Sepp Kröll said; “For us, the three new areas signify a consistent further development of our vision for WIESERGUT. The architecture and design exactly correspond to our thoughts and values. We want to give the traditional and the elemental a stage again, to enable our guests to enjoy a feeling of 100 % authenticity.”
In addition to the new BergLoft and BergSuite there are 24 other rooms to choose from, including Manor Suites, Garden Suites, and Hideaway Suites. In Winter you can ski in and out of the hotel and go hiking or tobogganing, and in Summer it’s the perfect place for hiking, biking and running. Or simply relax in the spa with its heated indoor and outdoor pools, sauna, steam room and relaxation beds all yearround.
BergLoft - from € 3,990 per night for 4 people
BergSuite - from € 1,890 per night for 2 people
Prices include breakfast and a 4-course slow food menu in the evening
Minimum stay of 3 nights, or 7 nights at Christmas, New Year or February Half Term Winter season starts from 6 December 2024 to 22 April 2025
Indulge in Luxurious Greek Wellness Escapes at the Exclusive Collection by Louis Hotels
Experience sumptuous wellness offerings at the Exclusive Collection by Louis Hotels, and enjoy an intimate escape for the mind, body and soul
The collection of hotels comprises Mykonos Theoxenia and Once In Mykonos, Asterion Suites & Spa in Crete, and the newly opened King Jason Zante. These four divine properties embody serenity, offering world-class amenities, sparkling sea views, and authentic Greek hospitality. Indulge in total bliss with an impressive selection of wellness experiences for the ultimate holistic wellbeing retreat.
State of the Art Wellness at Once In Mykonos
Designed for Adults Once In Mykonos overlooking the sparkling Ornos Bay, offers 5- star accommodation, Infinity view dining, and state-of-the-art wellness facilities. The Tablet member hotel has partnered with several luxury beauty brands, including Natura Bisse, a natural skincare brand based in Barcelona, and Carol Joy, London-based revolutionary hair and beauty brand, to enhance its wellness offerings. The So Spa! is powered by Gharieni, the world’s leading spa equipment provider, to provide a relaxing symphony between nature, technology, and science.
There are several Gharieni experiences available at the spa, from the Welnamis touchless treatments and anti-jet lag massage, to the mineral cleanse treatment and plasma light therapy. So Spa! at Once In Mykonos has a wide array of face and body treatments to select from, inviting guests to embrace rejuvenation and enhanced natural radiance.
Authentic Greek Wellness Mykonos Theoxenia
The renowned Mykonos Theoxenia is ideally situated nearby the island’s iconic windmills with sea view suites, private pools, a Design Hotels heritage and Table Hotels affiliation. The Michelin starred chefs prepare vegan dishes at the one site Apanemi restaurant, while tranquillity reigns with seafront views and lush garden surroundings.
The So Spa! at Mykonos Theoxenia offers a sublime combination of Greek heritage with contemporary health and beauty trends, ensuring that the wellness offering is both ancient and modern. Guests can choose
from a range of body treatments targeted to different needs, from a ‘Summer Hydration & Massage’ and ‘The Body Sculptor’, to specialised ‘Mothers to Be’ and ‘Healthy Legs’ treatments. Mykonos Theoxenia also offers a unique experience with VOYA ‘Wellness Bathing’, specially curated to harness the benefits of natural, organic, and sustainable seaweed-based products. An ice bath treatment is also available for guests, offering an invigorating and rejuvenating recovery experience.
Cretan Wellbeing at Asterion Suites & Spa
Asterion Suites & Spa, a spectacular beachfront property on the island’s west coast, celebrates its mythological roots, with its authentically stunning design weaving traditional craftsmanship with 5-star, designed for adults, accommodation. Indulge in lifestyleall-in dining and local experiences at this wellness-centric hotel, as the Aegean Sea glistens in the foreground.
This Serandipians member hotel, houses the Orion Spa, where guests are pampered with a selection of luxury treatments infused with Cretan olive oil, aromatic herbs and aloe vera. There is the option to unwind with a bespoke spa treatment under a seaside gazebo, selecting from the spa’s extensive menu. Outdoor yoga with sea views offers a great start to the day. From vigorous deep tissue massages to revitalising facials, the spa’s array of services and authentic Cretan hospitality and offerings, caters to all wellness needs.
The Art of Slow Living at King Jason Zante
The recently opened King Jason Zante on Zakynthos island embraces the art of slow living, incorporating this philosophy into 5-star, designed for adults, lifestyle-all-in wellness offerings, from guided morning meditations to deep tissue massages. A Slowness Coach works with guests to develop their ‘slower’ pace, allowing them to enhance their personalised wellness routines extending beyond their stay at the hotel.
The Purai Spa features an array of therapies and services designed for rejuvenation, as well as mindful olive leaf-picking and tea rituals to soothe the mind. From local oil-infused deep tissue massages to morning stretching, this gorgeous Ionian property, a member of Mr and Mrs Smith and XO Private is the ideal setting for a transformative escape.
For more information on these locations, or to book at one of the hotels, please visit: www.louishotels.com/en/exclusivecollection.html
Experience ‘Vulture Culture’ at Victoria Falls Safari Lodge
Saturday 7th September 2024 is International Vulture Awareness Day, which was established to help people understand these wonderful and important birds, many species of which are threatened or endangered
Victoria Falls Safari Lodge in Zimbabwe, is renowned for its innovative ‘Vulture Culture Experience’, that allows guests to get up close and personal with various species of vulture every day on the estate.
With conservation and sustainability at the heart of the project, the hotel’s restaurants offer up leftover meat scraps and bones for this educational activity, providing an ideal opportunity for guests to spot white headed vultures, hooded vultures, lappet faced vultures and white back vultures.
This supplementary feeding programme aids the survival of these remarkable but endangered birds. The activity is free and open to all guests at 1pm daily, beginning with a briefing about the ecological importance of the birds and the plight they are facing in the region, before taking a walk down the bush path to the vulture hide.
Vulture populations are dwindling due to a variety of human-created issues, such as electrocution by power lines, loss of availa-
ble and safe food supply, direct and indirect poisoning and use of their parts for traditional medicine.
The Victoria Falls Safari Lodge also supports many other sustainability and conservation initiatives, including the Victoria Falls Anti-Poaching Unit, the Wildlife Conservation Coalition and the Victoria Falls Recycling project, to ensure that the beauty of Victoria Falls is preserved.
Voted Best Resort Hotel in Zimbabwe for 25 years in succession by the Association of Zimbabwe Travel Agents, Victoria Falls Safari Lodge is the perfect setting to immerse yourself in a truly authentic wildlife experience. Resembling a vast, open plan tree house, the hotel features the award-winning MaKuwa-Kuwa Restaurant, the famous Buffalo Bar, a two-tiered swimming pool and a fitness centre which offer breath-taking views of the African bush and game-filled waterhole.
Alongside the Vulture Culture Experience, guests can visit the Siduli Hide, located on
the edge of the onsite waterhole which attracts a variety of wildlife including elephant, buffalo, kudu, waterbuck and a large number of bird species. Sitting in the Siduli Hide, designed to look like a termite mound, guests will be completely concealed, making it the ideal game viewing spot for keen photographers and wildlife enthusiasts.
Victoria Falls Safari Lodge is the flagship property of Zimbabwean hospitality group, Africa Albida Tourism. Other properties in the group’s portfolio include Victoria Falls Safari Club, Victoria Falls Safari Suites, Lokuthula Lodges, Victoria Falls Safari Spa and The Boma – Dinner & Drum Show, all located on the Victoria Falls Safari Lodge estate, 4km from the Victoria Falls.
Prices at Victoria Falls Safari Lodge start from US$255 per person per night BB for a Lodge Standard Room
For further information or to book visit: www.victoria-falls-safari-lodge.com
As per usual we will be running our monthly editorial features on hotel openings, industry news, advice articles & travel locations.
If you would like to send us editorial content to be considered for submission then please send information to carol@warmwelcomemagazine.com
The closing deadline for the next issue is 24th September 2024.
