Warm Welcome Magazine - March Issue

March Issue The business event for hospitality and foodservice professionals returns

Designs for a Cleaner, Safer & More Sustainable Environment

Maintaining washrooms is more than a checklist

Pages 22-25

Pages 38-39

Pages 54-55

warmwelcomemagazine.com

Contents 4

Hotels

10

NRB Show Preview

22

HRC Show Preview

34

Outdoor Solutions

44

Contract Beds & Bedding

50

Housekeeping & Laundry Equipment

54

Commercial Bathrooms

58

Travel

To feature in an upcoming issue or to discuss advertising opportunities please contact a member of the Warm Welcome team; Publication Manager Dean Little - 01227 314 324 dean@warmwelcomemagazine.com Sales & Marketing Manager Michael Amor - 01227 314 324 michael@warmwelcomemagazine.com Editorial Assistant Carol Jean - 01227 314 324 carol@warmwelcomemagazine.com

Red Deer design a new hotel brand with a uniquely Mancunian soul, incorporating values of experimentation, realness and constant improvement International architecture and interiors practice Red Deer have designed The Alan Hotel in Manchester focused on experimentation, realness, and constant improvement while rejecting the pretentious and cradling the imaginative.

The Alan was borne from a vision of wanting to do things differently. Something experimental, fresh and with an emphasis on partnerships between artists, chefs, designers, and forward-thinkers. Situated opposite the Manchester Art Gallery, in the heart of the city, next to the vibrancy of Chinatown and the bustle of the central shopping district, The Alan is a unique six-storey building with a pop-up mixed-use space, ground floor restaurant/cafe/bar, and 137 bedrooms.

“The Alan started life with an open forum between all the key stakeholders of the project including branding, interiors and the client,” says Red Deer lead designer Ciarán O’Brien. “We were interested in finding value where it was lost, being playful with form and providing an offering that was unexpected and new in the Manchester scene.”

4

By exposing the building’s modest beginnings - the historic brickwork, the pitted stonework and honest craftsmen marks - they have been able to pay homage to the building’s rich heritage and bring the interior back to life. The original plasterboard and lowered ceilings, which had made the whole building disproportional, were removed, revealing the true tall dimensions of the rooms and unlocking the potential for stunning sculptural additions in both communal areas and guestrooms. Red Deer worked with makers and craftsmen Robin Grasby, Mika Kaski and Int Marble to transform the former cotton warehouse.

“The guest suite vanity units are a feat of engineering in their marriage of the impossible joints of a shower and bedroom,” says O’Brien. “They fulfil so many functions, from wardrobe to sink, mirror to partition, all whilst being a sculptural art piece in their own right, helping to anchor the room against its vast size.”

The ‘living’ functions of the guest rooms were accentuated through the use of a long terrazzo shelf, made by Robin Grasby, and light fittings crafted around waste materials

Hotels

with a kinetic playfulness, made by Mika Kaski. “We worked with Mika Kaski on light fittings for the Ground Floor public areas and the swivel and alabaster lights for the bedrooms,” says O’Brien. “They are lively, balanced lights that respond to touch and the transfer of energy of the room’s inhabitants.”

As with all Red Deer projects, a sensitive approach was taken to reuse as much of the original materials as possible, repairing and refreshing existing parts of the building and engaging in disrupted waste streams. The ground floor terrazzo collage of fragmented and discarded marble pieces, crafted in collaboration with Int. Marble, is a perfect example of this circular design approach.

“I had always been acutely aware of how wasteful the construction industry is,” says O’Brien, “and decided to celebrate the inherent value still found in these marble pieces, despite typically being considered as offcuts or ‘defective’. When viewed individually they seem to be useless fragments, but make sense in the space when they flow together as one. Subtly this refers to how we’re all made up of a collage of our

personal stories - some good, some bad but all have a part in who we are.”

Red Deer are renowned for creating spaces and objects with feeling. Their concept for The Alan was driven by purpose rather than style, to ensure the space connected and resonated with people on an emotive level and, in turn, created a lasting feeling. As a practice they feel a connection to travel and nature is fundamental to a fresh and authentic perspective for all of their projects. Red Deer understand that projects of the nature and scale of hotels require an international framework, agility and a global team effort.

This is evident in their design of The Alan.

Additional quotes from lead designer, Ciarán O’Brien: - “We are the first designers to operate in an era where we have a whole new generation of materials to play with made from recycled content. Sustainability should no longer be a skin-deep greenwashing, but integral to the principles of the project. At The Alan we haven’t been perfect, but we have taken many steps forward in that direction to the sensitive reuse of materials, the repair and refreshment of existing areas in the building and engaging with disrupted waste streams as noted above as a founding idea of the design.”

- “I advocate for disrupting waste streams in materials and energy on every project I work on. Consumers are becoming increasingly selective in aligning themselves with brands that have the same values, and I want Red Deer to be at the architectural forefront of showcasing how interiors can reassign ‘value’ and be transformed into beautiful spaces without a huge cost to the earth.”

- “Red Deer want to challenge conventions.

The hotel industry is saturated with ‘brand guidelines’ - many of which are over the top or antiquated. True luxury to our generation is space and quiet and considered pieces that inspire or make someone smile. We believe the hotel brand book needs to be rewritten to incorporate courage to do things differently, in a world where we’ve all seen everything before.”

- “Art always inspires me in every project I take on - I seek to make usable art pieces that are interacted with and help people rethink their relationship with the spaces around them.”

Hotels

5

The Cottage in the Wood Malvern completes £2 million refurbishment Malvern-based The Cottage in the Wood Malvern has completed a five-year, £2million refurbishment programme, resulting in the complete redesign of the entire hotel and restaurant transformed

by Nelson Design.

A £105,000 brand new kitchen is the latest addition to the hotel’s new look, allowing head chef Rob Mason and his team to create an ever-changing seasonal menu bursting with flavours in the 2AA+ Rosette 1919 restaurant, lounge bar and newly built 25seat covered terrace.

The hotel’s 32 bedrooms across three separate buildings have been individually designed with distinctive features and quirky art to reflect the hotel’s elegance and history, with olive and sage interiors mirroring the

6

hotel’s peaceful surroundings and dramatic views. Free standing bathtubs, vintage pieces and king-sized beds are combined with natural Bramley toiletries, fresh cookies on arrival and vintage record players with an eclectic mix of vinyl records in selected rooms.

The Main House, which includes the restaurant, lounge bar, reception and hallway, honours the hotel’s history and heritage with bold colours, attention grabbing murals and iconic works of art and the 1919 restaurant, with its sweeping views of the Severn Valley, has nature-themed wallpaper designed by Timorous Beasties to create much talked about feature walls.

Nick Davies, owner of The Cottage in the Wood Malvern, said: “When acquiring The

Hotels

Cottage in the Wood Malvern in 2015, we immediately began our refurbishment programme with one goal in mind - to create a space where guests want to return time and time again for good food, deep natural sleep and dramatic views.

Despite the challenging time for the hospitality industry, we have continued to strive ahead with our development programme, and we are excited to welcome guests to the completed hotel in 2022.”

Bed and Breakfast accommodation at the The Cottage in the Wood Malvern starts from £119 per room per night.

For more information, please visit www.cottageinthewood.co.uk or call 01684 588860

Hotels

7

Introducing The Lund Collection Launching in the Cotswolds for Spring 2022 Bergman Design House, the awardwinning studio founded by Marie Soliman and Albin Berglund, is delighted to unveil The Lund Collection, launching in the Cotswolds in Spring 2022.

The design-led, one-bedroom private cottage is located just a stone’s throw from Chipping Norton and Great Tew and provides an oasis of calm for couples, friends and solo travellers alike.

The Lund Collection is exquisitely decorated by the husband-and-wife design duo and features a carefully-curated collection of original artwork and vintage treasures alongside new bespoke furniture from the studio’s Black Berg Collection. From 17th century Chinese ceramics and an 18th-century marriage armoire turned showstopping drinks cabinet to a modern and luxurious deep-soaking bathtub, design lovers will marvel at the wonders on display.

“What’s been so enjoyable about this project has been the ‘treasure hunt’ for the

8

most incredible antique and vintage finds, all of which tell their own unique story while highlighting the beauty of the newer items next to them,” said Marie Soliman, Founder and Creative Director of Bergman Design House, on the process of creating The Lund Collection. “It’s an approach I like to call ‘organised chaos’; the creation of a space that is both functional and timeless, with a playful hint of surprise or whimsical energy.”

Inspired by the beauty of the Cotswolds, the property features a colour palette that reflects all four seasons, from the vibrant green of Summer to the russet-oranges of Autumn. In combination with the work of some of the most distinguished furniture and textile artisans in the UK, including Upholstory, Robert Kime, Tori Murphy and de Le Cuona, the result is nothing short of spectacular.

The Lund Collection is Bergman Design House’s foray into a new line of luxury individual accommodations in the UK,

Hotels

providing the utmost privacy while offering the ultimate guest experience. Featuring a fully stocked bar, hand-curated welcome hamper and a state-of-the-art Swedish Moccamaster coffee machine, guests will arrive, immediately relax and feel at home.

Creating and designing the property has been a passion project for Marie and Albin, and they hope it will be a sanctuary for future guests seeking zen and an escape in the countryside. “We fell in love with this cottage and the absolutely stunning countryside. We are so thrilled to share it with our guests. It is intended to be a sanctuary for all who visit we want our guests to come here and truly switch off, connect with nature and feel at home,” said Marie.

Nightly rates at The Lund Collection start from £595 per night including a welcome hamper with wines personally curated by Albin. www.thelundcollection.com

Hotels

9

BRINGING HOSPITALITY TOGETHER

15-16 MARCH 2022 MANCHESTER CENTRAL

Book tickets

northernrestaurantandbar.co.uk

Record number of Michelin starred chefs join next generation of talent at NRB22, as North surfs unprecedented gastronomic wave Once again Northern Restaurant & Bar, sponsored by Uber Eats, will bring some of the industry’s most highly regarded chefs to its Chef Live stage, sponsored

by Lightspeed. Demonstrating signature dishes and ground-breaking techniques, Chef Live is designed to inspire an audience of ambitious Northern chefs, restaurateurs and operators, with ideas and innovation to take back to their own kitchens.

This year three new Northern restaurants gained Michelin stars, and two of those chefs, Cal Byerley from Pine, in Northumberland, and Nathan Cornwell from The Barn at Moor Hall in Lancashire, will be cooking in their first industry appearances since the awards were announced. Also in the theatre will be some of the region’s biggest names, well known from both their award-winning restaurants and their TV appearances, Lisa GoodwinAllen from Northcote, Lancashire, and Tommy Banks from The Black Swan at Oldstead in North Yorkshire.

Elsewhere in the line up are Paul Leonard from the Michelin-starred Forest Side in Cumbria, and Alex Nietosvuori from the Michelin-starred Hjem in Northumbria – bringing the number of Michelin starred chefs to seven – as well as Ellis Barrie of Lerpwl and Great British Menu fame, and Nina Matsunaga from the award-winning Black Bull gastropub in Sedbergh. Exose Grant, who excelled on Masterchef The Professionals 2019, and has recently taken over the kitchen at BLVD Manchester, completes the line up along with Alysia Vasey, better known as The Yorkshire Forager and regular on James Martin Saturday Kitchen.

Thom Hetherington, CEO of NRB, said, “This year we had an unprecedented breadth and depth of cheffing talent to choose from, following an incredible year of culinary acclaim and success for the North.

The region has claimed the first three star restaurant outside of the South East in the entire 49 year history of the UK Michelin

NRB Show Preview

Guide, and this comes after a year when the National Restaurant Awards have declared four of the top five UK restaurants are in the North, and the Top 50 Gastropubs list put four of the top five gastropubs in the North.”

“All of this success, which is replicated across the region’s bars, pubs, hotels and cafes, has been achieved in the teeth of the pandemic, but I honestly think the hospitality industry in the region is only getting started, and will undoubtably hit greater heights from here. It feels like a tipping point has been reached, where hospitality talent is choosing to stay or move North, and the audiences are lapping it up,” continued Thom. “We’re so proud of how the leading lights of the industry have come together for NRB; it is the perfect time to celebrate these achievements, and to help shape the sector for the next twelve months. Levelling up may not have happened across the board, but it’s certainly happening in terms of gastronomy!”

11

Chef Live is sponsored by one stop hospitality platform Lightspeed Lee Saunderson, Country Manager UK at Lightspeed said “The North of England has always had a rich and vibrant bar and restaurant culture that Lightspeed is proud to be part of. For over a decade, we’ve served 1500+ restaurant and bar operators across the UK. Our sponsorship of Chef Live at NRB22 is a token of our ongoing commitment to hospitality SMBs. As Northern cities continue to grow and diversify—breathing new life into high streets from Manchester to Middlesbrough—we are here to empower independent businesses and the communities they help create.”

Get set up fast and save £950 on Lightspeed Restaurant ePOS To support small and medium hospitality businesses in the north of England, Lightspeed is letting NRB attendees in on an exclusive promo. Sign a Lightspeed Restaurant ePOS subscription with Lightspeed Payments, and you’ll receive a free payment terminal and a complimentary Advanced Onboarding service. T&Cs apply. Simply get in touch with a Lightspeed representative and quote “Onboarding Promo” Northern Restaurant & Bar 2022, sponsored by Uber Eats, will be the first major hospitality show of the year, providing a blast of momentum for the industry. Once again NRB will be bringing together operators and suppliers, promoting ideas and inspiration, representing and leading the sector in the North.

The show is the perfect opportunity for hospitality professionals to catch up with colleagues old and new, meet 300 suppliers for everything their business needs, be inspired by live food & drink demos, and be part of the whole industry coming together at NRB22. Taking place 15-16 March 2022 at Manchester Central.

For further information about the exhibition and to get free tickets visit www.northernrestaurantandbar.co.uk Follow us on twitter, facebook & Instagram @NRBManchester

12

NRB Show Preview

NRB Show Preview

13

14

16

sales@biopak.co.uk www.biopak.com/uk

Packaging That Puts

the Planet First Packaging Made From Plants

Responsibly Sourced & Manufactured

There is no planet B. That’s why it’s our mission to produce the most sustainable, environmentally friendly packaging on the market. We create compostable packaging solutions for a circular economy where there is no waste. It starts with responsibly sourced materials, continues with ethical manufacturing processes, and ends with disposal options that see resources reused or regenerated.

Certified Compostable

100% Carbon Neutral

Come and see for yourselves! Visit us at Stand E25 at the Northern Restaurant & Bar Exhibition on 15th & 16th March 2022.

Change is in your hands.

Double Dutch – anything but predictable Born and raised in the Netherlands, the birthplace of gin, twins Joyce and Raissa de Haas grew up alongside a lively world of drinks, delivering constant innovations. They soon realised that whilst the world of alcoholic drinks had become more vibrant and diverse, the world of mixers needed shaking up!

Realising that a flavourful drink relies on the mixer as much as it does the alcohol, the founders took it upon themselves to create a range of versatile mixers with unexpected flavour pairings, leading to them being dubbed ‘The Tonic Twins’ by friends and family. With their original flavours of distinctive Cucumber & Watermelon and Pomegranate & Basil, these creations set fire to their passion.

The founders moved to London to complete a joint masters in entrepreneurship (after a short stint in finance), and there they developed a plan for a mixer business.

Winning the best dissertation in the year then resulted in the seed funding which started the Double Dutch journey!

18

From the very beginning, feedback showed that the founders had more than succeeded with recognition such as the Foodpreneur Award from Richard Branson in 2015 and Best Adult Soft Drink Award at the World Beverage Innovation Awards in 2016. The products have also achieved gold medals across The Spirits Masters and CLASS Bartender’s Brand Awards and the Indian Tonic was voted the ‘Best Tonic Water’ by the Independent’s Indy Best.

Since then Double Dutch has a clear mission - to ensure you never drink dull again with an 11 strong portfolio of flavourful mixers. The belief of the business is that mixers should work with a range of spirits but also be good enough to sip solo. Allowing bartenders to create innovative new flavourled cocktails and consumers to enjoy reliably delicious, never dull, drinks at home. Double Dutch is proudly the house tonic at Soho House globally.

Double Dutch produce bold, new, unexpected flavour combinations that

NRB Show Preview

thrill the palate. Products are the result of a flavour-led approach that uses only the best ingredients, free from artificial flavouring or colouring, and designed with taste in mind.

They are low on sugar, high on flavour and quick to get the party started!

Flavour isn’t enough though. As entrepreneurs, the founders feel a genuine responsibility to ensure they don’t leave the planet in a worse position than they found it, and share their purpose led approach with our community, suppliers and customers.

In January 2022, Double Dutch became carbon neutral as a business and is now pursuing B Corp status.

With Double Dutch, you can say goodbye to the predictable and hello to the unexpected.

Double Dutch is available through all major wholesalers.

To find out more contact sales@doubledutchdrinks.com or visit www.doubledutchdrinks.com

NRB Show Preview

19

ReFood to exhibit at NRB22 ReFood, the UK’s leading food waste recycler, is set to exhibit at this year’s Northern Restaurant & Bar show (NRB22).

Taking place at Manchester Central (15-16 March), the event will bring together more than 300 operators and suppliers from across the hospitality sector, promoting ideas, innovation and inspiration.

On stand B29, ReFood will promote its closed-loop, end-to-end food waste recycling service, which helps hospitality and foodservice organisations reduce their carbon footprint, improve their green credentials and lower their food waste disposal costs by up to 50%.

Safe, secure and dependable, the ReFood solution sees unwanted food waste recycled

20

into renewable energy and sustainable biofertiliser at the company’s three state-ofthe-art anaerobic digestion facilities in Widnes, Doncaster and Dagenham. ReFood also provides customers with a complimentary bin swap service, which sees full bins swapped with clean, sanitised replacements – allowing customers to hygienically use bins in kitchen areas and separate waste at source.

Philip Simpson, commercial director at ReFood, commented: “With food accounting for a high percentage of hospitality and foodservice waste, we’re committed to providing businesses nationwide with an environmentally-friendly alternative to landfill disposal.

“Working in close partnership with each of

NRB Show Preview

our customers, we provide a hassle-free, flexible service to suit exacting requirements.

As the UK market leader, we set the standards in food waste recycling and give complete peace of mind when it comes to biosecurity and traceability.

“We’re looking forward to exhibiting at this year’s NRB show and discussing our food waste recycling solutions with visitors.

The event provides the perfect platform to showcase our capabilities and promote both the financial and environmental benefits of diverting waste away from landfill.”

For more information about ReFood, visit www.refood.co.uk, or meet the team on stand B29 at this year’s NRB22.

PRODUCT TREND TRAILS

Calling all hospitality professionals...

Hotel, Restaurant & Catering (HRC), the UK’s leading business event for hospitality and foodservice professionals is back at ExCeL London from 21-23 March 2022.

Why Visit?

TA L K S & D E M O S

Uncover 1000s of inspiring products for your hospitality & foodservice business Connect and do business with 1,500+ innovative suppliers Gain insights from the experts at 100+ talks, workshops, competitions, and live chef demos Join us for the ultimate showcase of over 1,500 of the finest foodservice, professional kitchen, technology, on-trade and design & décor suppliers in the market!

Reunite with your peers and grow your network

SALON CULINAIRE

Scan here to register your place THE STAFF CANTEEN LIVE

To learn more visit hrc.co.uk HRC 2022 will be co-located with:

The business event for hospitality and foodservice professionals returns Hotel, Restaurant & Catering (HRC) returns to ExCeL London on 21-23 March alongside IFE, International Food & Drink Event, IFE Manufacturing and London Produce Show for the UK’s largest gathering of the food, drink and hospitality sector.

Dedicated to driving innovation and creating profitability within the hotel, restaurant and catering sectors, HRC will showcase exciting global suppliers across catering equipment, foodservice, hospitality tech and design & décor, alongside inspiring talks, chef demonstrations, cooking competitions and a wealth of networking opportunities, making it an unmissable event for all hospitality and foodservice professionals.

In addition to the show’s packed seminar programme, HRC 2022 will also feature two partner conferences, the Better Hospitality Conference from Tried & Suppled and the Hospitality’s Talent

Conundrum conference from Hospitality Jobs UK, covering some of the most urgent challenges and opportunities facing hospitality, with a focus on sustainability, recruitment, and retention.

The show will also be partnering with HOSPA for the Tech Solutions Bar, a chance for hospitality business owners to receive bespoke, confidential and unbiased advice on the tech products best suited to their business from independent industry tech experts.

The Vision Stage, designed by Harp Design The Vision Stage seminar programme has been curated by EXP101 for the 2022 event, with an unparalleled array of top industry figures taking to the stage to discuss the very latest trends and topics impacting on foodservice and hospitality.

Visitors to the event will have the opportunity to hear from brands including Grind, Pizza

Pilgrims, Honest Burgers, Wonderland Restaurants and Market Halls, plus industry leaders including UKHospitality’s Kate Nicholls, Springboard CEO Chris Gamm and HRC’s 2022 Chef Ambassador Michel Roux Jr. Gamm, who will be taking part in a session entitled ‘Tackling the industry’s staffing shortages’ on Monday 21 March, commented: “Staffing is the biggest challenge every hospitality business is facing today, and this session will focus on practical tips and strategic challenges the industry must overcome to ensure there is a sustainable workforce for many years to come.”

The Tech X stage HRC’s Tech X stage will be focussing everything hospitality tech, and in particular how different technologies can improve profits, performance and the experience of customers and staff.

Day One will see a not-to-be-missed case study from QikServe and Wahaca CEO Mark Selby examining the rise in customer adoption of hospitality technology over the past few years, and how the company has effectively adapted to this change.

Day Two will see a focus on tech adoption in pubs & bars led by insight agency KAM, as they unveil new research on the subject and speak with Yummy Pubs Co-Founder Tim Foster and Thorley Taverns Operations Director Philip Thorley.

Day Three will provide hospitality business owners with the chance to gain vital insights into topics such as the effective capture and use of customer data, hospitality marketing strategies and the place that tools like AI voice assistants may hold in the future of the sector.

The Pub Show The Pub Show and HRC will be joining forces for 2022, with a new range of pub & bar-focussed exhibitors and the addition of popular feature The Tap Room, which showcases exciting brewery brands including Siren Craft Brew, Anspach & Hobday, Big Smoke Brew Co, Full Circle Brew Co and Old Street Brewery.

PUB22 will also feature guided ‘Pub Crawls’ by show partner On-Trade Consultancy,

HRC Show Preview

23

covering experiential products to elevate a customer’s night out, drinks brands that reflect 2022 consumer drinking trends and hospitality tech suppliers designed to streamline pub & bar offerings.

International Salon Culinaire Historic chef competition International Salon Culinaire returns for its 120th year, giving some of the UK’s most talented chefs the chance to compete and test their skills. Hosted live at HRC, the Salon Culinaire competitions are open for chefs of all levels from talented young students training at college, to those who are well established on their culinary career journey.

Salon Culinaire offers a platform to highlight the fantastic and exciting gastronomic skills that the industry has to offer and has helped launch the careers of Gordon Ramsey, Nick Vadis, Antony Worrall-Thompson and Glynn Purnell to name but a few.

This year’s edition of the competition will see the introduction of the Apprentice Challenge, the Restaurant Home Meal Kit Challenge and new category Pub Chef of the Year, in addition to returning competitions such as Tilda Chef Team of the Year, Craft Guild of Chefs National Chef Team of the Year and Sodexo Chef of the Year.

The Staff Canteen Live The Staff Canteen Live returns to HRC for 2022, with 12 top UK chefs recreating some of their favourite dishes live on the show floor, sharing their insights and top tips with audiences (not to mention a chance to sample the food). All chefs will be joined by a team member they consider to be ‘one to watch’, giving onlookers the opportunity to meet some of the UK’s rising culinary stars.

Mark Morris, The Staff Canteen Founder, said: “I’m really excited about HRC, as I am every year, but I think this year is going to be exceptional. Hospitality has gone through an absolutely terrible time in the last 24 months, so to be able to have all the team together with some amazing chefs on stage, cooking and showcasing their fantastic skillsets will be a real celebration of hospitality.”

To view the full seminar programme for HRC 2022, discover the exciting suppliers on show at the event and to register to attend, visit www.hrc.co.uk

24

HRC Show Preview

HRC Show Preview

25

Rational showcases how the iVario Pro can be the secret of your success at HRC 2022 Discover the power of the iVario Pro’s advanced bratt pan technology Rational will be highlighting how their cooking systems can benefit your businesses on their stand P405 at the HRC exhibition.

Rational’s stand at HRC includes the complete family of iVario cooking systems and will be divided into areas focussing on how the iVario Pro can bring success to small kitchens like pubs, primary schools, and larger operations including production kitchens. It will allow visitors to discuss how the iVario Pro enables extremely efficient production, helping them to achieve more in less time, without compromising on food quality.

The iVario Pro is like an advanced bratt pan that can replace not only bratt pans but also boiling kettles, deep fryers, large pots and pressure cookers. Visitors to the show will learn how they can boil, braise, fry and deep fry all in one cooking system, up to four times faster and using 40% less energy than conventional equipment.

26

The iVario Pro uses intelligent assistants to support the many varied cooking tasks, staff would normally have to undertake, saving time and increasing productivity helping for example with efficiency, flexibility, and staff shortages. For example, iCookingSuite technology recognises the weight, size and condition of the food and adjusts parameters to ensure the best possible results throughout the cooking process.

Experts from Rational will be in attendance, including the Rational service team to discuss service with customers. As well as learning about the Rational software platform ConnectedCooking, visitors will also get a chance to see the new iCombi Pro along with a selection of Rational accessories.

Rational is the leading provider in hot food preparation cooking systems and, with the iVaro Pro and the iCombi Pro multifunctional cooking system, the company delivers 95% of all conventional cooking applications.

Rational’s Connected Cooking allows

HRC Show Preview

operators to monitor, manage and update their Rational appliances remotely, from a PC, tablet or smartphone. iKitchen is the combination of the iCombi Pro, iVario Pro and ConnectedCooking – iKitchen delivers the best kitchen management and the best cooking solutions. www.rational-online.com 10 minutes that could change your kitchen forever.

Get the full Rational cooking systems experience: View a ten-minute sector specific webinar to see the iVario Pro and iCombi Pro combi-steamer in operation.

Register for your free demonstration www.rational-online.com/en_gb/seefor-yourself/rational-live/ Alternatively call to book on: 01582 480388

iVario Pro.

The new performance class.

Boil, braise, fry and deep fry all in one intelligent cooking system, up to four times faster and using 40% less energy than conventional cooking equipment.

Visit us at Hotel, Restaurant & Catering 2022, on stand P405.

RATIONAL Live online.

Discover how RATIONAL can benefit your operation.

Register for a demonstration. rational-online.com

Eddie and LX610e Pro Turn Treats into Highlights Edible ink printer opens up new profits with the ability to print directly onto the surface of many food items. And their packaging is highlighted with stunning labels.

DTM Print, an international OEM and solution provider for specialty printing systems, offers the perfect tools to first create individual sweets and confectionery and then produce stunning labels in any size and shape for their packaging. Those tools are the direct-to-food printer Eddie and the LX610e Pro Color Label Printer. Both printers will be showcased at the Hotel, Restaurant & Catering (HRC) show in London from 21st to 23rd of March 2022.

DTM Print is located at stand # H259.

Eddie is the world’s first-and-only EU- and FDA-approved edible ink desktop printer for printing directly onto cookies and other food items. Personalised bakery and confectionery products are becoming increasingly popular now. For weddings, corporate hospitality and events at special times of the year, it’s a way of being ‘special’ and standing-out from the crowd. Up until now, bakers and pastry chefs use printed icing sheets, wafer papers and stencils to personalise products today. A method which works well, but is quite labour intensive, and relatively slow.

bakeries and confectionery businesses a lot of time as they no longer have to print on wafer paper or fondant/icing sheets and apply by hand. A highly professional look and great detail are realised, even on curved and uneven surfaces. Eddie turns treats into real eye-catchers and opens up new profits by offering branded and bespoke products.

none as important as for safety. Although edible ink printers have been sold and utilised in commercial applications such as photo cakes for more than a decade, none of them have been approved for this use by recognised, third-party certification organisations, making producer liability a serious concern.

The direct-to-food printer has a small footprint; only 317 x 474 mm in size and weighs about 11 kg. Where space might be limited in a bakery or confectioners, it can easily be relocated. In automatic mode, Eddie can print typically 5-6 items per minute.

It comes with design software for both Windows and MacOS, and is easy to set-up.

Eddie was instead designed from the beginning to meet or exceed all regulatory requirements for the specific purpose as an edible ink digital printer. The edible ink cartridge meets all FDA and EU standards for use as a food additive. The ink cartridge itself meets cGMP standards and the entire manufacturing and cartridge filling processes are FDA-compliant and cGMP certified. In addition, the edible ink is Kosher and Halal certified and suitable for vegans.

DTM Print recently introduced the manual feed option along with custom food trays to make Eddie a very versatile to use food printer. If used with the included carousel feeder Eddie can print on suitable food items with a maximum diameter of 89 mm and 20-25 mm height. The manual mode extends these parameters to a maximum of 120 x 120 mm and allows thicker items with a maximum height of 27 mm. DTM Print designed several different trays including a tray for printing on Macarons. The company also offers the service to produce trays according to customer specifications.

“Personalisation is all the rage in today’s consumer and B2B markets,” said Andreas Hoffmann, Managing Director of DTM Print. “Eddie can produce new profits in commercial settings from bakeries to hotels, tradeshows, gift shops and amusement parks. Applications for personalised baked goods and confectionery include birthday parties, baby showers, anniversaries, Christmas and holiday gifts, trade show giveaways and souvenirs.”

Food Industry Certifications As Eddie prints full-colour photos, logos, designs and text directly onto the surface of baked goods and confectionery, it saves

28

Eddie is unique in the commercial food preparation business for many reasons, but

HRC Show Preview

But the job is not done when the baked goods are produced. The packaging of them is at least as important as the wonderful

and tasty items in it. Labels are a crucial part of the packaging. Labels definitely have a strong impact on the purchasing process of consumers. They first draw attention to a product, e.g. because of a special shape, structure or material, a certain colouring, photo-realistic printing or special metallic highlights. Then labels contain plenty of information (e.g. ingredients and allergens) that can influence consumers to buy a product.

DTM Print offers a range of different label printers. One of them is the LX610e Pro Color Label Printer with the unique feature to print and cut any label shape with just one device in seconds. It combines colour inkjet label printing with a built-in digital die-cutting mechanism. Compared to other similarly priced colour label printers, the LX610e Pro offers outstanding advantages: - Print Quality: colour inkjet printing at up to 4800 dpi without horizontal banding – even on the fastest print speeds.

- Interchangeable Dye or Pigment Inks: with a blink of an eye the ink cartridge is swapped-out to print either with dye-based ink for brilliant, eye-popping colour or with pigment ink for maximum durability against water and UV light.

- Super Low Maintenance with Single Ink SKU: the printer utilises an ultra-high capacity single CMY ink cartridge. Users will only need to replace and keep on-hand one item instead of multiple. In addition they get a brand new printhead each time they change the cartridge, simplifying maintenance and dramatically lowering on-going operating costs for cleaning and service.

- Green Footprint: eco-friendly and sustainable with ultra low energy consumption, ultra low weight by using less material, non-toxic ink supplies as well as 100% recyclable components.

Eddie sells for € 2,695 (MSRP) and the Eddie food trays cost € 29.95 (MSRP) each.

The LX610e Pro is priced at € 2,795 (MSRP).

All DTM Print units within the EU (including EFTA countries) get up to 36 months warranty: 12 months provided with the purchase and the option of extra 24 months for free after registering the product on the company website (register.dtm-print.eu) within the first 6 months of purchase. www.dtm-print.eu

HRC Show Preview

29

Astreea Igloos - the most sought-after dining experience As we approach Spring, outdoor seating becomes the go-to. But we can never rely on the British weather to work with us. As we know all too well, you can make your plans for your outdoor dinner dates, and within seconds, plans are ruined by an unexpected downpour.

The hardest part about providing quality outdoor dining is the weather. You also need to consider setting up and folding down furniture, providing appropriate menus, securing patio umbrellas, and heating up the space on those colder evenings. It can be constant work.

Outdoor dining is usually associated with the warmer months, guests admittedly love dining al fresco, however, what if you could use your outdoor space all year round thus increasing the footprint of a restaurant, lounge, cafe or a rooftop bar and is a great way to add more revenue and gross profit.

With our climate becoming so unpredictable, it’s difficult for restaurant owners to count on the patio seating revenues.

There are many ways to attract more customers to your establishment, but outdoor seating is high up on the list.

The Astreea Igloo can solve your outdoor dining challenges! The Astreea Igloo is a weatherproof bubble protecting your guests from the wind and rain in the colder months.

While in warmer months just swap the weatherproof cover for stylish water-resistant textile covers, The St Tropez and Caribbean covers. These summer alternatives are the perfect combination for providing sunshade and allowing the summer breeze to flow through.

Eating outside is great for business, but for most it is not always so simple.

Take control of your outdoor space with these handy tips:

In fact, providing outdoor dining can increase revenue by 30% on average possibly much more if you cater for roundyear use of an open-air space.

30

HRC Show Preview

1. Turn dining into an experience Turn your investment into profit by charging your customers a premium for the outdoor bubble experience. As well as extra seating for your guests, most would be happy to pay a premium just for the experience, of course you can market it this way to draw more people in! Providing an experience for your guests is a great way to stand out from the rest. Having unique dining pods allows you to elevate your marketing and your guests will leave with a great story to tell!

2. Protect your guests from the elements One of the main features of owning an Igloo is you can protect your guests from all the elements including showers, wind, and the sun!

Astreea Igloos can withstand up to 35 mph winds keeping your guests nice and cosy inside.

3. Cater all year round Stay open all year and utilise your outdoor space. With the Astreea Igloos you can change the cover depending on the

weather, allowing you to cater to your guests all year in your extra outside spaces.

4. Create private spaces for your guests With the Astreea Igloos you can create a nice private space for your guests to enjoy the benefit of eating out without being too close to your other diners.

5. Why choose the Astreea Igloo?

The Astreea Igloo is a weatherproof bubble, designed for outside use, to protect your guests from the winter elements. But it isn’t just any ordinary outdoor cover, made in an European aerospace factory the frame is made entirely from aerospace aluminium, meaning its built to last.

At Astreea we understand that providing customers with outdoor seating is not as simple as a table and chairs, not with our unpredictable British weather. The Astreea igloo gives you somewhere warm and dry for customers to eat outside and will entice visitors to choose your venue over others.

NEW Igloo Pro Astreea have just released a new cover for their igloo frame. The cover is made from polycarbonate panels giving a more permanent and robust structure.

The new Igloo Pro along with its polycarbonate cover includes a sliding door panel with a locking system allowing for easier access. The 360-degree dome allows you an uninterrupted view without having to feel the chill of a late night. Ideal for restaurants, home dining, glamping, outdoor events, or garden igloo.

There are so many uses and possibilities for our outside cover from providing protection from the elements for restaurant diners.

The sliding door panel can also be purchased separately and is designed to retrofit onto the existing igloo frame and Oslo cover. The Igloo Pro is made of aerospace aluminium and weatherproof PVC, transforming your igloo instantly.

Astreea Igloos are already providing hundreds of venues with increased dining options and footfall, and they can help you to achieve the same.

Visit www.astreeuk.co.uk to find out more or call 0330 2200671 to speak to one of our friendly advisors.

Get Social with the Astreea® Igloo on Facebook & Twitter @Astreeauk Instagram @astreea_igloos_uk Astreea UK are exhibting at HRC on stand T704

HRC Show Preview

31

Where does the payment technology road lead?

They have also proved useful in other ways, not just as a method to facilitate easy payment transfer, but also as a link to menus and for web-based ordering.

Some things will get left behind – cash

Peter Moore - CEO Lolly The last two years have shown us it’s impossible to predict exactly how, when and where the payments landscape will move. We can make educated guesses, by analysing emerging technologies, consumer behaviour and payment patterns, but the world will throw its own challenges in the way, altering the path we see ahead, or accelerating it beyond our control.

The pandemic has made us re-evaluate how we manage payments, so what have we learnt over the last two years in hospitality payment technology?

The road is never straight – QR comeback The technology road is not a straight one. One excellent illustration of this is the comeback of QR codes. During their general introduction in 2010, QR codes were seemingly forced upon us as an impractical ‘tool’ that had no distinctly useful purpose, other than for making marketing or advertising seem ‘techy’. They quite rapidly faded out of the mainstream. Then, as social distancing became an established part of society, businesses had to rethink the transfer of information, and QR codes found their place in the technology landscape.

Their re-emergence demonstrated the important role they could play in simplifying the payment process, with ‘scan-to-pay’ QR codes located in many hospitality locations.

The rate at which the payment landscape has shifted to cashless has been irreversibly accelerated by the pandemic. Cash as a percentage of all payments fell from 56% in 2010, to 45% in 2015, and then with a steep decline to 17% in 2020.

We have reached a tipping point where there is no going back, but to move forward we need to ensure we are working with the right payment methods that benefit businesses and consumers.

The fastest route is fantastic…but we need to be cautious – contactless and direct transfers In October 2021 there were 1.3 billion contactless card transactions, which is 34.1% more than October 2020, and 74.5% more than October 2019.[2] Our appetite for speedy, seamless transactions is not reducing. However, as the contactless card limit in the UK rose to £100, there are some reservations from consumers as to whether this will enable overspending, and from retailers with regards to higher cost ‘walkoffs’ – customers leaving the store without realising their payment hasn’t gone through.

Mobile banking, PIN on Glass/PIN transactions and direct transfers (bank to bank), are all emerging technologies that will reduce costs and facilitate fast payments.

Yet, hospitality providers should be aware that it’s likely we will see card schemes and banks begin introducing some other charges for these in order to recoup their profits lost from the reduction in sales of card terminals.

It can be hard to know which way to go – biometric payments and cryptocurrency Biometric payment will almost certainly revolutionise the payment landscape. However, we can’t yet know in which form biometrics will be most widely and effectively implemented in the hospitality landscape. Iris, fingerprint, facial, movement, and voice are all big news in biometric payment technology. ‘Pay by selfie’ or ‘smile to pay’ services have been around for a while, especially in China, but haven’t become widespread in the UK or Europe, so we have yet to see which of these methods will pull ahead.

Before Covid-19 hit, it seemed as though fingerprints might emerge as the foremost biometric payment method, but the emphasis on reducing touchpoints to cut back on the spread of virus has meant facial and iris are becoming more prevalent.

Although it’s possible Amazons’ palm/vein recent launch may be the way forward.

Another uncertainty is whether cryptocurrencies come into play as a method of payment in our day to day lives? Could we be paying for our morning coffee in crypto in the next few years… unlikely, but it’s hard to say never.

Keep moving forward, but there is much to be learnt from the path you’ve travelled To understand the future, we need to look at the past. When it comes to technology, we have to understand how and why changes have happened, by looking at consumer behaviour, reservations and the factors which have influenced their decision to embrace certain technologies. Generational adoption, especially in technology, is a continuous iterative process.

PoS as an independent process doesn’t really exist anymore, instead we have different solutions coming together seamlessly to take customers on a streamlined, personalised journey.

Technology has facilitated us interacting with customers, collecting data and taking payments in the easiest way possible.

Utilising personal data for a better consumer experience, whilst creating a hospitality journey with frictionless processes and transactions, is certainly the future of payments, but the focus should be on security and ensuring data is used responsibly. www.ukfinance.org.uk/sites/default/ files/uploads/SUMMARY-UK-PaymentMarkets-2021-FINAL.pdf www.ukfinance.org.uk/data-andresearch/data/cards/card-spending www.itslolly.com

32

34

STUNNING HANDMADE GARDEN FURNITURE BROUGHT TO YOU

BY UK BASED SOLID OAK HARDWOOD FURNITURE To create perfection we very carefully choose the finest hardwoods.

As a genuine British Manufacturer we take great pride in creating all our products to the highest standards.

Our main timbers are Oak, Teak, Iroko and British Sweet Chestnut.

We employ traditional joinery techniques and use the very finest timbers, all legally certified and in accordance with FSC and PEFC guidelines.

Our products are all environmentally friendly and we take the greatest care not to use harmful chemicals.

These standards are your guarantee of our commitment to sustainability and preservation of the worlds natural resources.

Once our selected timber arrives in our care, we check to ensure the timber is to our exacting standards, grade and store to allow air flow until we are ready to create your furniture.

Our furniture is only available from our factory in Hartlepool.

We deliver across the UK and Europe All our handmade furniture carries a 15 year warranty covering defective workmanship.

SIMPLY CALL US ON So if you are looking for that special something to impress at dinner parties, a curved bench to sit around the patio, an accessible table, or a single chair and side table to sit in peace and admire your garden. Perhaps a massive picnic table to seat over 12 people – we can help. We also create beautiful Memorial Benches which provide a fitting tribute to a lost loved one.

01429 890808

Post: 8a Park View West Industrial Estate, Hartlepool, Cleveland TS25 1PE | Email: sales@solidoakhardwoodfurniture.com @solidoakhardwoodfurniture_

36

@teakandoak

www.solidoakhardwoodfurniture.com

Outdoor Solutions

SolidOakHardwoodFurnitureLimited

karl-barowsky

37

Designs for a Cleaner, Safer & More Sustainable Environment At Glasdon, we have over 60 years’ experience in designing, manufacturing and supplying essential products which can improve spaces, enhance site safety and help to support waste management systems and recycling.

Glasdon UK serves over 50,000 customers throughout the whole of the UK. As a company, we are committed to constantly evolving, to meet the specialised demands of our customers.

Glasdon are passionate about the environment and committed to improving our environmental impact. Dedicated to integrating sustainable and ethical practice into our day-to-day activities, Glasdon aim to be an economically, environmentally, and socially responsible member of the local and global community.

38

New product development has been a defining element throughout our history.

We are continually enhancing our product range and pave the way in the market by introducing unique products. Working together with our innovative design team, we want to provide real world solutions, tailored to meeting our customers’ needs.

We design our products to have a long service life and wherever possible they are made using recycled and recyclable materials. Researching and implementing new sustainable technologies and manufacturing processes allows us to achieve this. The vast majority of our products are proudly manufactured and assembled in the United Kingdom which helps ensure our carbon footprint is kept to a minimum.

Outdoor Solutions

Assisting with implementing practices to help keep areas tidy and litter free, Glasdon have a large selection of indoor and outdoor waste and recycling containers, available in a selection of styles, sizes and colours to suit all requirements.

Create inviting and sustainable outdoor spaces where you need to with seats, benches and picnic tables manufactured from recycled materials. Glasdon Enviropol® material is predominantly produced from post-consumer polyethylene and polypropylene. This means the Enviropol slats on one of our seating products could contain as many as 102,420 recycled bottle caps!

For more information, visit our website www.glasdon.com to view our full product range, or contact our sales team sales@glasdon-uk.co.uk

To view the full range of high quality, durable and sustainable products, visit:

www.glasdon.com

39 43

Sunken fire pits, cosy glass domes and fabulous fondue feasts Unveiling Wintertime at Seaham Hall

Ignite

Seaham Hall invites guests to embrace the great outdoors with the launch of new winter open-air experiences in its glorious grounds.

Wrap up and wander the extensive 37-acre grounds at Seaham Hall, discovering many beautifully illuminated spots. Cosy up with your other half with a pre-dinner drink in one of the new romantic settings.

With many now truly embracing alfresco dining, grabbing an outdoor table has never been so popular… even in sub-zero temperatures!

and to anyone who’d like to join the fun (advance booking is advised).

Steeped in over 200 years of history, the immaculately-restored Georgian country house sits in a striking clifftop position, just steps from the beach and the England Coast Path.

Dining Domes

This season, the luxury five-star hotel on Durham’s Heritage Coast is introducing a variety of outdoor experiences to help banish those post-Christmas blues.

Cuddle up in your own bubble in Seaham Hall’s new snug outdoor pods. Kitted out with Bluetooth speakers for your favourite tunes, enjoy warm and comforting food and drinks – think grilled steaks or fish on a Green Egg and winter-perfect cocktails.

Fire & Feast

Entertain

Set beneath a wooden canopy adorned with twinkling lights, the new sunken fire pit areas feature faux fur blankets, cushions and Alpine touches. Guests are invited to gather around the roaring wood fires, and to savour delicious fondue bites and toasted marshmallows.

From soulful guitar to lively bands, Seaham Hall will welcome talented local musicians throughout the winter period, to entertain and to provide a wonderful atmosphere.

WINTERTIME AT SEAHAM HALL will be available both to guests staying at the hotel,

Dating back to 1791, Seaham Hall’s heritage is fascinating; flamboyant poet Lord Byron was married there in 1815, it was a military hospital in WW1 and a Spey whisky smuggling den during US Prohibition (the tunnel used is visible in the wine cellar to this day).

Under three hours from London and one hour from Edinburgh by train, the hotel offers two restaurants (The Dining Room and pan-Asian Ozone), the 44,000 sq ft Serenity Spa and 21 individually-designed suites, some with private outdoor hot tubs.

Its glamorous Ada Lovelace Suite, honouring Byron’s daughter (the world’s first computer programmer), is a superb split-level suite with two mischievously-placed slipper baths overlooking Seaham Hall’s landscaped gardens.

Stay at Seaham Hall this winter from £295 for one night in a Junior Suite (two sharing), including breakfast and full use of the spa facilities from 12 noon on your day of arrival until 12 noon on your day of departure.

Or why not enjoy one of Seaham Hall’s special getaway offers?

Seaham Hall winter special: Arrive to a chilled bottle of Taittinger Champagne to enjoy in your suite, before wandering along the subterranean walkway to the Serenity Spa for a 60-minute spa treatment each.

Enjoy a three-course dinner on your first night in The Dining Room, with seasonal menus using local ingredients, and a twocourse dinner in the pan-Asian restaurant, Ozone, on your second night. Breakfast each morning is included, served either in The Dining Room or in the comfort of your own suite. This two-night stay in a Junior Suite costs from £468 pp (two sharing £935 total).

For more information about Seaham Hall and its special winter experiences, visit www.seaham-hall.co.uk.

40

Outdoor Solutions

Taylor UK helps Jude Kereama seal up his next great British menu Evox 30 vacuum packer from Orved helps top Cornish restaurant make fresh ideas a reality Cornwall is famous for the quality of its seafood, and as a result has some of the world’s greatest seafood restaurants. Two of them can be found in the fishing village of Porthleven. Kota and Kota Kai are run by chef patron Jude Kereama, whose imaginative takes on classic seafood have garnered him an array of awards including three AA rosettes – Kota is one of only five restaurants in Cornwall to achieve this - along with a Michelin Bib Gourmand and many other prestigious honours. He has also appeared on The Great British Menu four times, and made it through to the final in the 2021 series.

Jude’s menu combines advanced techniques and local produce to create bold, flavourful dishes, and he utilises modern equipment to achieve many of them. Recently he has been using an Orved Evox 30 vacuum packer, supplied by Taylor UK. “I’ve tried a lot of different vacuum packers in my career,” he says. “This one is amazing!”

The Evox 30 is a powerful unit capable of quickly creating a vacuum that allows chefs to prepare food for safe storage or for a range of

42

cooking techniques like sous vide.

Contained within its stainless steel body is a carefully designed vacuum chamber made from strong, flexible polymer. The chamber features rounded corners which make it easy to clean, and a wireless sealing bar that automatically seals bags of food during the vacuum process.

The Evox 30 is controlled via four touch sensitive buttons, and is capable of four different sealing levels with a maximum achievable vacuum of 99.8% (2 millibars). As well as different programs for preparing ingredients for storage and cooking, it also features a cycle designed for use with sealed containers. A powerful sensor automatically shuts off the machine once the desired level is reached, making it simple to use in busy kitchens.

“The Evox 30 is very flexible,” says Jude. “Not only is the vacuum chamber really big, so you can do large amounts of ingredients at once, but you can also vacuum pack larger items outside of the chamber thanks to the hose attachment.”

So far, the Evox 30 is more than able to keep pace with Jude’s imagination. “It’s managed to handle everything we’ve thrown at it so far,” he says. “We’ve been trying out lots of

different things – liquids, and different types of proteins as well as compressing various fruits and vegetables. It’s a very flexible, clever piece of equipment!”

The Evox 30’s compact size (355mm wide x 365mm deep x 184mm high) means it can be installed almost anywhere, allowing kitchens of any size to take advantage of vacuum packing techniques. Two versions of the Evox 30 are available, one with an 8 cbm/h pump, the other with a 12 cbm/h pump if more power is required.

Jude is in no doubt that it’s a powerful addition to his kitchen. “It’s a great design, very clean and modern,” he says. “It’s just brilliant, I can highly recommend it!”

Taylor UK and Hubbard Systems are part of HTG Trading, which has over 40 years’ experience as a foodservice equipment supplier. Hubbard Systems is the UK distributor for the market-leading Scotsman range of icemakers. Taylor UK is the exclusive distributor of the Taylor, Frigomat and Pratica ranges in the UK, and a preferred supplier of ISA, TurboChef and Perfect Fry equipment.

For more information go to www.taylor-company.co.uk

Karl’s focus is putting his team first A focus on putting team members first and implementing lessons learned during the pandemic is Karl Wilson’s aim after taking the post of General Manager of the Delta by Marriott Cheshunt Hotel.

Karl plans to not only put those lessons into place but to also draw on more than 20 years’ experience in the hotel industry to lead the re-launch of the hotel, which is undergoing a multi-million-pound investment.

He said: “It’s not just a case of a hotel being refurbished and redecorated, this is much more like opening a brand-new hotel and starting everything afresh.”

Focus Hotels was awarded the contract to convert and operate Cheshunt Marriott Hotel to join Delta Hotels by Marriott.

Karl has spent the past year working with Focus Hotels, as General Manager of the Oxford Witney Hotel.

His new role at Cheshunt represents something of a homecoming, as he spent the first 12 years of his career at various Marriott hotels. He said he is delighted to be at the forefront of the Marriott brand joining Focus Hotels.

“We have three months to recruit the team across all our departments and will be looking to create around 70 new roles.”

Karl had no particular aspirations to pursue a career in hospitality until, as a teenager, he had an overnight stay at a hotel with his father.

“I absolutely loved it, and that stay inspired me to have a career in the industry. I decided at that point that I wanted to work for Marriott.”

He completed a degree in hospitality at Huddersfield University and then joined a graduate programme at Marriott.

owners, and they provide valuable insights, support and advice.

“This is so much more than a refurbishment; the Delta Marriott Cheshunt will re-open as a brand-new hotel and we are all very excited.”

The hotel has 143-rooms, conferencing and banqueting facilities, bar, restaurant and gym.

Lynn Hood, Chief Operating Officer for Focus Hotels said “We are delighted to welcome Delta Hotels by Marriott to our portfolio, alongside our Hilton and Mercure estate and our independent hotels.

His career has seen him also work with Mercure Hotels, RBH, Sarova Hotels and with independent, family-owned, businesses.

“Karl has two decades of experience in the industry and the fact that he is already very familiar with the Marriott brand will make their introduction to Focus Hotels even easier.”

“I am excited about Marriott and Focus Hotels Management coming together.

Focus employs general managers to operate successful businesses for them and for the

For any enquiries about the Delta by Marriott Cheshunt Hotel, call the hotel directly on 01992 926700 or email info@deltamarriottcheshunt.com

He said: “I am excited to be returning to the Marriott brand again, which is where I developed the early stages of my hotel management career.

“But I am also very much looking forward to having a blank canvas at Delta Marriott Cheshunt, being able to add Focus Hotels’ community-driven culture in order to gain the best for our guests, the team, the company and the owners.

“By effectively opening a new hotel, we are starting afresh with all the opportunities to make the most of what we have learned during the pandemic and bring life and new roles back to the local community.

“One of the absolute key things learned during the pandemic is the value of our teams and ensuring we provide opportunities to expand their skills and experience.

“Hospitality has had to change the way it works in recent years and, having done that, I don’t think it will ever go backwards.

“It is no secret that the hospitality sector has struggled with recruitment over the past few years, and this will undoubtedly be our biggest challenge as we prepare to open our doors later this Spring.

43

44

Leading Supplier of Luxury Mattresses, divans and headboards to the Hospitality Market

Respa Contract Beds Kellett Group, Oldcastle, Co. Meath, Ireland www.respabeds.ie/hospitality +353 49 854 1488

MIAMI CONTRACT.SANDERSONDESIGNGROUP.COM @CLARKE_CLARKE_INTERIORS

47

48

Take Control of Laundry Quality and Costs Take 100% control of turnaround times, stocks and quality of finish by running your own on-premise towel laundry and cut laundry costs by 25-45%.

Girbau works with all types of hotels, spas and leisure facilities, supporting everyone from large hotel groups to small independent operators. It offers energy efficient, high productivity laundry equipment for the ultimate in-house laundry operation.

For a small to medium-sized establishment, a towel laundry may be the best starting point. Girbau’s full range of washers, dryers and ironers ensures you have the right equipment for a truly professional finish for all your towels, bath robes, bed linen, table linen and you can even choose to offer a dedicated laundry service for guests.

Hospitality Expo, taking place at Ascot Racecourse 24-25 April, will see the global trade show premiere of Girbau’s innovative new GENIUS Series Internet-enabled washers with Sapphire software for remote performance and disinfection monitoring.

Additional features include robust chassis design, high water extraction, gentle Care Plus drum and 10-inch colour user interface.

50

Designed to lower water and energy consumption while boosting productivity, Girbau washers feature automatic chemical dosing, high-speed spinning, unmatched durability and a high degree of programmability.

The washers’ high spin speed achieves a market-leading centrifugal spin force of up to 400G throughout the spin cycle to leave laundry with residual moisture levels of less than 50%. This very high water extraction ability offers significant energy and cost savings in the subsequent drying process.

Girbau’s premium ED series dryers ensure all items including delicates are dried safely, uniformly, efficiently and cost-effectively.

Designed to be more energy efficient than any other conventional dryer, ED Series feature Girbau’s Transflow technology. This is a combination of both radial and axial airflow for maximum efficiency, reduced cycle times and lower energy costs. Cabinet insulation and a double-glazed door further optimise energy efficiency.

The highly reliable and accurate humidity control system automatically senses when clothes are dry and activates the cool down process maximising energy efficiency and

assuring textile care. The large drum’s unique Care Touch design and manufacture with no sharp edges prolongs linen life.

The new Sapphire remote-control software from Girbau gives you easy, flexible and versatile control of your on-premise laundry.

You can manage your laundry, analyse data, compile production reports and do everything remotely, in real time, from any device. A smart-alerts system sends a text or email when there is any irregularity in how machines are working. Problems are solved quickly and effectively, optimising time and informing future operational decisions.

Girbau UK’s nationwide service operation has a team of experienced company-trained engineers and direct access to the factory for spare parts, allowing it to respond quickly to any urgent customer calls with high levels of first-time fixes.

Contact us today or on stand 47 at Hospitality Expo on how to take control of supply, quality and costs with your own onpremise laundry.

Tel: 01462 427780 Website: www.girbau.co.uk Email: sales@girbau.co.uk

Housekeeping & Laundry Equipment

SWITCH+SAVE Expected savings of 25% and up to 45% plus • Typical return on investment within 12-18 months* With a Girbau on premise laundry you will make savings, take operational control and improve quality 40p OPL Estimate

30p 20p

Outsource Estimate

10p 0 Bath Sheet 550g

Hand Towel 550g

Bath Mat 750g

*ROI includes additional utility and labour costs

An on premise laundry can quickly pay for itself in almost any hotel.

Desktop Analysis A Girbau desktop laundry analysis will help you to quickly identify savings. We take the data on your current outsourced laundry, convert this to wash weights and loads per day and provide you with a detailed financial breakdown comparing outsourced cost with the savings achievable in-house. We take all factors into account including capital expenditure, utilities and labour.

Sustainability An on premise laundry saves the costs and emissions associated with road transport from outsourcing.

Specialist Advice Our specialist hotel laundry consultants can undertake a comprehensive review of your existing laundry and recommend the best equipment to maximise operational efficiency and flexibility.

Design Service Our laundry design department, can design a customised layout to meet your operational requirements. If space is tight, our experts can offer some innovative solutions.

S saving ee what s your can ac business hieve!

Disinfection Monitoring Package Now more than ever, hotels must ensure the health of guests and staff through best laundering practices. Girbau’s new Disinfection Monitoring Package (DMP) allows you to control and verify that disinfection parameters have been met in each wash cycle.

Girbau INTELI INTELI is the brains behind the modern Girbau washing machine.

Its sophisticated computer controls are easy to operate and allow us to create finely-tuned programs for your hotel. It means you keep a tight control on water, energy and detergent consumption without ever comprising quality. With up to 99 programs, we ensure you have a program for everything you need.

Hotel Laundry Experts Girbau works with leading hoteliers globally and in the UK including: Hilton Worldwide, QHotels Group, Landmark Hotel, Ritz Hotel, St Martins Lane Hotel and many more.

Deal Direct with Manufacturer Girbau is the only company in the UK to manufacture, install, service and maintain a full range of commercial laundry equipment and has more than 60 years’ experience in helping customers to design, set up and operate hotel laundries.

Contact us to request a free no-obligation laundry consultation for your hotel business.

01462 427780

sales@girbau.co.uk

www.girbau.co.uk

51

How to get the best from your commercial washing machine Commercial washing machines. Great when they’re working properly but what happens if things go wrong?

Unexpected costs, the expense and disruption of downtime – the repercussions don’t really bear thinking about. Important then, to ensure your equipment is properly maintained and running efficiently.

Commercial washing machines come in a range of sizes, so be sure to do your research first to find the ideal solution for your setup. You need a model that can accommodate your typical load size to ensure you’re not at risk of regularly over – or under – loading.

get much time off. Constant cycles take their toll, meaning dirt and bacteria can build up.

This is especially true if you tend to wash on cooler cycles.

To combat this, try to find a window to run an empty hot wash, roughly once a week, to keep on top of things.

2. Read the instructions 4. Check for damage

Sounds sensible doesn’t it? But how do you achieve this? Here leading suppliers of commercial laundry equipment, Wolf Laundry, share some of their top tips on how to get the best from your commercial washing machine.

Top tips for peak performance 1. Buy right If you’re going to get the best out for your machine, it’s important to make sure you’re using the right equipment in the first place.

52

It’s a basic one but you’ll be surprised (or maybe you won’t!) by how few people actually take the time to read the instruction manual.

Ideally, your machine will be intuitive and easy to use. But a quick read of the instructions is still worthwhile, helping to ensure you’re not missing anything that could be detrimental to the operation of the machine or affect its lifespan. It may also highlight programmes and useful features you aren’t aware of.

3. Hot wash A commercial washing machine is unlikely to

The inlet and outlet hose are fundamental to a commercial washing machine, so be sure to check them regularly for any signs of damage or wear. Cracks, blisters, or anything that doesn’t look completely normal, should be checked out by a professional service engineer to prevent potential problems.

Likewise, it’s advisable to examine the belt for signs of fraying, so you can arrange a replacement before it snaps and avoid interruption to service.

Housekeeping & Laundry Equipment

5. Leave the door open It’s unavoidable that the inside of a washing machine is a damp environment but if mould starts to grow it will hamper the quality of your wash. So how do you stop damp from becoming a problem?

The trick is to leave the washing machine door ajar when not in use. This allows moisture to escape and the machine’s inners to ventilate and dry.

not use quality detergent as well? All too often people cut corners using substandard soaps, which reduce the quality of wash results.

Be careful about what goes into your machine and use quality detergent and fabric softeners. Important here to also make sure you use the right amount. Too much and you’re wasting money and overloading the machine, too little and you won’t get the clean you’re looking for. For the perfect quantity every wash, it’s worth considering automatic dosing for your machine.

6. Clean 8. Sign up for a service contract A hot wash will clean the depths of the machine, but the door, seals and soap dispenser will also benefit from a thorough clean and wipe round by hand, and it’s essential to make this a regular part of your routine.

With the best will in the world, you’re not a trained engineer, so the best way to maximise the life span and functionality of your commercial washing machine is to sign up for a servicing contract.

7. Choose the right detergent You’ve invested in quality equipment, so why

Not only is this a great way to stay on top of maintenance and to spot potential issues

before they become a problem, but it will give you peace of mind that you will receive fast and efficient help when you need it most. With a pay monthly deal – such as our One Care package – you can relax knowing you’re covered for all breakdowns and servicing within one single monthly payment, making budgeting a breeze.

Talk to Wolf Keen to get the best out of your commercial washing machine? Then talk to the team at Wolf Laundry. As leading suppliers of commercial ware washing equipment, we not only identify and supply the best washing solutions for all sectors, we can also install, maintain and repair, with a comprehensive service built around you.

To find out more about what we do, talk to the team today on 01226 714 515 or fill in our contact form and we’ll be back in touch soon.

Housekeeping & Laundry Equipment

53

Maintaining washrooms is more than a checklist Daniel Took, Head of Professional Product Marketing at Kärcher UK discusses the importance of looking beyond a checklist when it comes to cleaning commercial bathrooms to eliminate harmful bacteria that can build up over time.

Covid-19 has shone the light on germ prone areas, placing a greater emphasis on the cleanliness of commercial bathrooms and washroom facilities and thus demand on facilities managers to tackle dirt, grime, and bacteria build-up. As high frequent areas, commercial bathrooms can be used by hundreds if not thousands of people daily, potentially spreading germs and infection.

High touch-point areas Changing rooms, sanitary areas and public toilets are frequented by many people making them prone to the spread of germs and infection. Moisture and heat in these environments along with organic substances such as flakes of skin and hair aid the growth of microorganisms, creating a breeding ground for unwanted bacteria.

Regular cleaning of high touch point areas in line with facility regulations is a must.

54

Toilet lids and seats should be treated with an all-purpose alcohol based cleaner, as acids can dissolve dye pigments and leave stains. Furniture such as benches and coat racks which come into regular contact with skin should be scrubbed using a light alkaline cleaning agent or everyday cleaner, then rinsed and dried with a cleaning cloth.

Doors, door frames and separating walls should also be cleaned with all-purpose or alcohol-based cleaner using scratchfree pad sponges. Left unmaintained, microorganisms will be allowed to thrive and multiply on these surfaces. It is advised that different colour cloths are used for different areas when cleaning multiple surfaces and spaces to avoid cross-contamination. For instance, a red cloth can be used for the bathroom, blue for general surfaces, green for food, etc.

Fittings When it comes to cleaning taps, shower heads and mixing valves, it is important to use a limescale-dissolving cleaning agent, typically citric acid and/or amidosulphuric acid, that is effective and will not damage the fittings. To help prevent long-term damage, the cleaning agent should be applied to a non-abrasive cleaning cloth or pad sponge

Commercial Bathrooms

(white pad) rather than being sprayed directly onto fittings. This will help to avoid scratches and applies also to cleaning mirrored surfaces. After application, the acidic cleaning agent should also be rinsed thoroughly to prevent permanent damage to the fitting or unwanted physical damage to any of the bathroom’s users.

Tiles Washrooms, in particular, are typically tiled from floor to ceiling and need to be cleaned with an acidic deep cleaner and rinsed with clean water. Wall tiles can be scrubbed with a green manual pad, to assist with the removal of dirt and oils. For a professional finish, the tiles should be wiped with a rubber squeegee after rinsing.

The removal of black mould build-up in crevices and grouting can only be achieved with the use of hydrogen peroxide. To maintain a safe environment for users, after treatment it must be rinsed with plenty of clear water to remove any excess cleaning agent.

For large surfaces, a high-pressure cleaner on cold operation with a foam device attachment is an economical solution for a quicker cleaning time.

During this process, stubborn lime deposits should be treated manually with products containing phosphoric acid using a green manual pad.

Flooring When it comes to highly textured, slip-resistant floor that often features in bathrooms and washrooms, a roller scrubber dryer can be more effective than manual cleaning. Kärcher’s BR 30/4 C BP scrubber dryer uses a highspeed roller brush which has ten times the contact pressure of a conventional mop and is suitable for cleaning structured surfaces and joints. The backwards and forwards motion of the soft rubber squeegees removes moisture resulting in an intensive high-quality clean.

The machine’s light, compact design is also battery powered which means no loose cables creating trip hazards or the need for a power source. The use of battery power helps to keep noise to a minimum allowing it to be used during the day despite traffic from guests. The BR 30/4 C BP can be used with the addition of the acidic Deep Cleaner RM 751 (pH value 0.7, dosage 5-25%)* in the two-step method and then rinsed with clear water for best results.

Disinfect Once surfaces such as tiles, flooring and high touch-point areas have been thoroughly cleaned, it is imperative that they are then disinfected. Using a misting machine will boost productivity by allowing the user to achieve an even coverage as they use a spray gun under pressure. Portable spray misting machines, such as the Kärcher ES 1/7 Bp P allows for the disinfection of hard-to-reach nooks and crannies that cannot be reached easily using a cloth using a manual hand to surface process. The cordless, handheld sprayer has an electrostatic function, specially designed for use with the RM 735 disinfectant that allows for contactless disinfection to keep the user safe whilst maintaining the bathroom for future users.

The cleaning measures detailed here are effective for ensuring that commercial bathrooms, changing rooms, showers, wellness areas and saunas or fitness facilities remain clean and hygienic for users all year round. With health and hygiene so paramount, the cleaning of washrooms requires specialist cleaning techniques to ensure the wellbeing of visitors is protected alongside the reputation of the facility.

Important notes: sanitary cleaners must be used as directed and in accordance with accident prevention guidelines. This means wearing protective gloves and eye protection if necessary. Never mix cleaning agents, pay attention to the prescribed dosage, do not use warm or very hot water and rinse well with clear water. Detergent should be added to water rather than the other way around.

Commercial Bathrooms

55

Wallpaper design award for VitrA Liquid, the recently launched collaboration with Tom Dixon, receives Best Fluid Form accolade Soft, flowing forms, generous shapes, and a radical departure from the current trend for sharp-edged geometric pieces have won prestigious design community recognition for VitrA and leading British designer Tom Dixon.

The annual Wallpaper* Magazine design awards select the best and most innovative new products, and the Best Fluid Forms award was presented to the new Liquid bathroom collection. Liquid was launched at the end of 2021 and is on display at VitrA’s new flagship showroom in Clerkenwell, London.

Contemporary without being of the moment, Liquid is a complete bathroom collection that includes basins, taps, showers, tiles, accessories, and furniture. Inspired by the way water flows, Liquid has soft, curved edges. Pieces can be used together, or single items can be selected as a focal point. Recognising the current consumer interest with slim, reduced designs, VitrA and Tom Dixon have created the opposite, incorporating fatter, softer lines inspired by elements of pop art. While the overall design is reduced, the functionality is intuitive, so users instinctively understand how to operate products such as taps and showers. The curved shapes reduce the number of hidden spaces, so cleaning is quick and easy – vital in a post-pandemic world.

VitrA’s world-renowned manufacturing expertise enabled the design to come to life.

“Ceramic can change shape and size when it is fired – especially with large, chunky pieces, “explains VitrA’s marketing manager for the UK and Europe, Margaret Talbot.

“Our expertise and top-level production facilities allowed us to bring Tom Dixon’s unique concept to life.”

To explore the Liquid collection visit: www.VitrA.co.uk/explore/liquid/

56

Commercial Bathrooms

Unidrain – Bold as Brass Setting the tone in the bathroom Changing trends and styles aren’t just the raison d’etre of the fashion industry - it is also pertinent to the bathroom industry.

Functionality is always top of the leader board when it comes to changing a bathroom wherever it is, from a home through to a five-star hotel. Function is followed by style and then colour and this is not just the tone of the walls and floor tiles.

When creating a perfect room, fixtures, fittings, taps, accessories and drains all work together to the overall picture for the finished bathroom.

The current trend is to move away from chrome and focus on a tonal finish, from black to brushed brass the colour palette has grown.

Unidrain have embrassed the warmer tones and their drains and Reframe Collection accessories are available in the on-trend shades of copper and brass.

These warmer, sun kissed tones add light to a bathroom, showers become statement pieces with bright drains and glowing soap shelves, tones that can both blend or highlight the space.

Commercial Bathrooms

57

Vrbo reveals the international holiday hotspots in 2022, as 80%* of UK travellers are confident they’ll be able to go on holiday this year Despite another challenging year for travel, families in the UK are feeling confident that they will be able to take a long-awaited trip once again in 2022 to some of their favourite sunny, beach destinations.

The latest research from Vrbo®, a global expert in family holiday rentals, has revealed as part of the third edition of its annual Family Holiday Insider report, that many Brits are showing interest in getting back to travelling this year, with 8 in 10 UK families expressing their confidence in their ability to get away, with over a third (36%) already planning a European summer break and over a quarter (28%) an international one.

With almost half (45%) of families surveyed saying they want to head to the beach on their main family holiday this year, it’s hardly a surprise to see the top 10 destinations that have seen the highest interest in searches are made up of popular European beach 58

destinations. The data revealed Brits pent up desire for sun, sea and sand for their holidays this summer, with many looking at resorts along the ‘Mediterranean corridor’ as an option for a beach trip away with the family, with interest in city breaks at just 14% and countryside/rural trips down at 11%.

The Balearic Islands** came in at the top spot for the destination with the highest interest for Brits this summer.

Those looking to head to the sandy beaches of the Algarve in the Faro district, the second destination on the list receiving the highest interest to spend a trip this summer, will be pleased to hear availability of vacation rentals on Vrbo is currently around 55%***, as it is for Dordogne in France, whilst holidaymakers exploring the idea of a family trip to Las Palmas will still be able to search for a perfect holiday escape, from the 65% availability of rentals on Vrbo.

Travel

Data from Vrbo also identified some of the most popular hotspots for international holidays for the summer months in 2022, after seeing searches for some destinations increase by almost four times on average, year on year. Topping the list of newest international hotspot destinations**** is Barcelona in Spain. Keeping to the Mediterranean theme and Brits desire for beach destinations, Malta came in second place, with Dubrovnik, Croatia, known for its stunning Adriatic coastline, coming in third. Also in the top 10 were two US destinations, with the popular family resorts of Orlando and Kissimmee attracting a number of Brits, now that borders have re-opened.

For those looking to take a trip this summer, holidaymakers will be pleased to hear there is still plenty of availability in some of the most searched destinations by Brits.

In Barcelona around 65% of the vacation rentals available on Vrbo are still free in the summer months to book, which is the same

story for port city of Santa Cruz, Tenerife.

With countless beautiful bays, in Istria, Croatia availability is around 55%, so families will be sure to find what they’re looking for when booking a trip away to the Adriatic coast.

clear desire to travel again, particularly to international summer destinations, where British families are familiar with and used to go to, prior to the pandemic”.

Top 10 international destinations with the highest interest for Brits for summer 2022

To help give holidaymakers that extra boost of confidence when packing their bags and dusting off their passports, 4 in 10 families feel that holiday companies and property owners should offer more flexible cancellation policies.

1. Balearic Islands, Spain 2. Faro district, Portugal 3. Malaga province, Spain 4. Alicante province, Spain 5. Ionian Islands, Greece 6. Cyprus 7. Las Palmas, Canary Islands, Spain 8. South Aegean, Greece 9. Dordogne, France 10. Kissimmee, US Marwan Badran, VP of Expedia Group Retail Markets EMEA commented, “With such a high level of confidence to travel again according to the latest searches made by British holidaymakers on Vrbo, there is

Booking with confidence

With almost a third (31%) saying that high vaccination rates in both the UK and abroad would give them added assurance and extra confidence to plan a family holiday in 2022, the demand for travel further afield is reflecting a more confident travel landscape.

Over a quarter (26%) of those surveyed stated that getting a third booster vaccination would make them feel more at ease to travel, whilst 23% of respondents also expressed a desire to have their younger children vaccinated.

23% of Brits claimed they feel used to the ‘new normal’ of travelling during the pandemic and confident to do so in 2022, meaning the ‘newnormal’ is becoming just ‘normal’.

suggests that the staycation is still very much here to stay, with nearly half (47%) of UK families intending to take a summer break in the UK in 2022 and nearly three quarters (72%) of families choosing destinations within driving distance of their home as their first choice.

When looking at the most in demand weeks of the year for summer holiday travel between the end of July and beginning of August, early bird Brits have already been busy booking! Some of the most popular destinations are already booked up, with low availability in popular tourist hotspots such as Cornwall, Norfolk and Gwynedd, Caernarfonshire, where only 40% of Vrbo rentals remain available to book during this period.

Is this the end of the staycation?

Marwan Badran, VP of Expedia Group Retail Markets EMEA says “Holidays have become even more precious during these difficult times. They are not just about the excitement of travelling to new places - they are also valued as an opportunity to spend quality time with family and friends, have a break from everyday life and to strengthen bonds.

And when travelling in Vrbo holiday rentals, who you’re with matters just as much as where you go”.

With more Brits feeling confident about travelling further afield, what does this mean for holidays in the UK? Vrbo’s research

www.vrbo.com/en-gb/holiday-homes/ holiday-news-and-trends/familyholiday-insider

Travel

59

Wilderness Safaris and White Desert introduce latest Africa and Antarctica journeys Wilderness Safaris and White Desert have come together once again, to design two adventure-packed joint itineraries featuring the best of Africa and Antarctica. Through this partnership, the companies’ shared guests will enjoy the most awe-inspiring experiences, hand crafted to highlight the best of Wilderness and White Desert’s offering.

The journeys are set to take place in January 2023.

“We are thrilled to continue our partnership with White Desert and celebrate the launch of its brand-new camp, Echo. Wilderness Safaris is the first luxury safari outfitter to design these unique continent-to-continent itineraries to include Echo, and we will be extending our collaboration with White Desert to further engage adventureseeking guests with dynamic combination conservation experiences”, said Amanda Wilson, Wilderness Safaris Vice President of Partnerships.

Wilderness is a pioneer in conservation tourism, and has built a collective of remote destinations in Africa, each unique and untamed, affording a truly immersive and exclusive adventure for those seeking to discover the wilderness. And in a corner of the world that is characterised by pristine

60

vistas, dramatic mountain ranges and exceptional wildlife encounters, White Desert has taken the hardship out of exploration and transformed the isolated beauty of Antarctica into an exclusive backdrop for adventure, offering luxury accommodation and a host of experiences, including ice climbing, abseiling, rock climbing, and rope walking, as well as the rare highlight of visiting the South Pole.

Protecting Antarctica’s future is fundamental to White Desert’s mission; in addition to supporting scientists performing groundbreaking research on the Antarctic ice shelf, White Desert’s operations leave no waste on the continent, and their camps are built with the lightest environmental footprint, similar to those of Wilderness Safaris, where all elements of their camps can be disassembled, leaving no trace.

The first itinerary, Ice & Fire: Antarctica and Rwanda is a 20-day journey that will take place from 8 January to 28 January 2023, discovering the highlights of Cape Town, Antarctica and Rwanda. After two nights at the exclusive One&Only Cape Town, a maximum of 12 guests will depart on a private jet to White Desert’s brand-new camp, Echo, boasting luxurious Sky Pods with expansive floor-to-ceiling windows and dramatic views over the vast Antarctic

Travel

playground guests will get to explore.

During their eight-night stay, travellers will take a 2.5-hour flight to Atka Bay, where they will experience one of nature’s marvels – exclusive access to observe over 14 000 breeding pairs of penguins and their weeks-old chicks. Additionally, guests will embark on an overnight excursion by plane to the South Pole, which is visited by fewer than 800 people each year. Other activities include trekking through ice waves, exploring crystal caves, fat biking and cross country skiing, accompanied by highly qualified and knowledgeable White Desert guides.

Guests will then return to Cape Town for three nights to regroup and relax while being looked after by a Wilderness Private Journeys guide. The Rwanda leg of their journey will kick off in Kigali where they will experience the bustling cultural and culinary scene of this vibrant city, before taking a short flight to Wilderness Magashi Camp for a classic East African safari. Located in Akagera National Park, Magashi boasts prolific wildlife including elephant, lion, leopard, and black rhino and more. Next, guests will take a scenic helicopter flip to the award-winning Bisate Lodge. Nestled on the slopes of an eroded crater, each of Bisate’s six suites overlooks two enormous

extinct volcanoes, Bisoke and Karisimbi.

During their stay, guests will trek through the rainforests of Volcanoes National Park, for an hour-long encounter with a family of aweinspiring and endangered mountain gorillas.

Other activities include trekking to observe the highly entertaining golden monkey population in the park, planting trees for reforestation and connecting with the local community. Guests will be guided through Rwanda by a private Wilderness specialist photographic guide.

The 18-day second journey, Wild Desert Adventure: Antarctica and Namibia offers two of the most remarkably remote luxury travel experiences in the world, taking guests from the ancient and remote Namib Desert to the southernmost point on Earth. Set to take place from 7-24 January, travellers begin with an overnight stay at Johannesburg’s iconic Saxon Hotel before flying to Namibia to experience the highlights of the Namib Desert.

Here they explore the dramatic landscapes of the world-renowned Sossusvlei dune field, with a stay at Wilderness’s lovely desert retreat, Little Kulala. Guests then fly to Namibia’s remote north-west to experience a transformative stay at Hoanib Skeleton Coast Camp to photograph the unique desert-adapted wildlife of the Hoanib Valley, ending at the surreally beautiful Serra Cafema to visit the unique and culturally rich Himba people. Guests will be guided through Namibia by a private Wilderness specialist photographic guide. After a flight to Cape Town to spend two nights at the One&Only Hotel, guests can rest before departing on a private jet flight for the South Pole to experience a six-night stay at White Desert’s Echo camp. In addition to standing on the bottom of the world, guests will enjoy the same penguin experience and activities as per the above itinerary.

“Like Africa, Antarctica has a profound effect on those who visit; we can’t help but leave deeply changed. It’s fabulous to be partnering again with Wilderness Safaris to show off our diverse landscapes and bring back the joy of mindful travel to our guests”, said Mindy Roberts, White Desert Chief Marketing Officer.

“We are thrilled to be partnering again with White Desert, affording global travellers the unique opportunity to explore some of the Earth’s most breath-taking and remote destinations; to offer them arguably the most unique and intimate nature and wildlife experiences luxury tourism has to offer. In turn, we hope our guests become stewards of conservation tourism in Africa and Antarctica”, Amanda concluded.

For more information visit: www.wilderness-safaris.com/white-desert.

Travel

61

Coming up next month in our April Issue, features on: Beer & Wine • Commercial Cleaning & Hygiene Contract Flooring & Surfaces • Technology

As per usual we will be running our monthly editorial features on hotel openings, industry news, advice articles and 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 April issue is 23rd March.

62

Never miss an issue and SUBSCRIBE for FREE!

63

01422 376436

info@checkmatefire.com www.checkmatefire.com

NATIONWIDE SERVICES FROM OUR REGIONAL OFFICES IN: NORTH WEST, MIDLANDS AND SOUTH EAST