Press Coverage Report for June 2015 by The Savoy London

June 2015 Press Coverage

Country: UK Publication: Country Life Fairmont hotel: The Savoy, a Fairmont Managed Hotel

Fairmont | Press Coverage Report

Date: 24 June 2015 Circulation: 39,132 AVE (ÂŁ): 2,723

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Country Life {Main}

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Keyword:

Savoy

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Arabian Business {Main}

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Savoy

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Hospitality {Main}

Keyword:

Savoy

UK Monday 1, June 2015 28,29,30 1105 sq. cm Pub Stmt 8000 Quarterly page rate ÂŁ2,250.00, scc rate ÂŁ0.00 0208 661 4915

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THE HOTEL MOGEL BY LARRY MOGELONSKY LARRY MOGELONSKY, FOUNDER, LMA COMMUNICATIONS INC., TORONTO

London’s finest

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(The views and opinions expressed in this blog are strictly those of the author.) Let’s talk ultra-luxury — in this case, the upper echelon of this class in the city of London. When one thinks of The Savoy in London, one recalls high tea, formality and maybe even an episode of Masterpiece Theatre’s famous series, “Downton Abbey.” Serving as a bastion of society and refinement for 125 years, The Savoy remains a landmark of British heritage as well as world-class hospitality. Relying on the prestige of the past isn’t the hotel’s only card. Far from it — managers are forging the way towards a modern interpretation of classic British service concepts. The Savoy was acquired by Fairmont more than five years ago. Closed for more than two years, the property underwent an amazing transformation. While protecting the structure and many of the fixtures, all of the workings (heat, air, electrics, plumbing, electronics) were totally replaced. Presiding over the hotel’s team is Managing Director Kiaran MacDonald, coming by way of Fairmont’s Waterfront (Vancouver) and Scottsdale properties. Fully steeped in North American luxury, he now holds the reins of one of the properties recognized as a world leader in service. Thus my meeting with him was to learn more about the influences the “new world” has made on the “old” and what he sees as the differences.

THE HOTEL MOGEL BY LARRY MOGELONSKY LARRY MOGELONSKY, FOUNDER, LMA COMMUNICATIONS INC., TORON

London’s finest

Facebook Tweet LinkedIn Email ShareThis Comment Email Print Larry Mogelonsky: I always thought of The Savoy as formal, unbending to theBlog times, the last bastion of the Empire. (The views and opinions expressed in this blog are strictly those of the author.)

Kiaran MacDonald: The Savoy has been part of the fabric of London for 125 years, but whilst we are incredibly proud of Let’s ultra-luxury — instrive thistocase, the upper of this class in the city of London. Wh our rich history and talk heritage we consciously stay relevant andechelon forward-thinking. We continue to respect tradition, which can be seen in colleagues’ uniforms, for example — our team dresses a bit more formally than in North American one thinks of The Savoy in London, one recalls high tea, formality and maybe even an episode properties, perhaps — but this sense of tradition shouldn’t be mistaken for rigidity. Our team recognizes that many of the old customs onlyMasterpiece create roadblocks in service delivery, and we“Downton are also veryAbbey.” aware that our typical if there is such a and Theatre’s famous series, Serving as aguest, bastion of society definition, is savvy to the ways of the world and is probably more comfortable around a smartphone than a dinner plate refinement for of 125 years, The Savoy remains a landmark of British heritage as well as world-cl surrounded by a dozen pieces flatware.

hospitality.

LM: Give me a demonstration of the new Savoy, and contrast it to The Savoy of old.

Relying on the prestige of the past isn’t the hotel’s only card. Far from it — managers are forg

KM: Our Kaspar’s Seafood Bar and Grill restaurant offers an informal setting in response to the changing expectations of the way towards a modern interpretation of classic British service concepts. London diners, yet still retains our traditions of the highest-quality ingredients and service. Our monthly dinner dance gives an opportunity to blend and new.by Our Americanmore Bar combines with many classics while theyears, The Savoy wasold acquired Fairmont than fivemodern years cocktails ago. Closed for more than two Beaufort Bar, open since our restoration in 2010, offers an entirely new and unique cocktail offering while paying tribute underwent transformation. While protecting the are structure and many to the Art Decoproperty roots of The Savoy andan its amazing past links to theater and music. Our rooms and suites totally redone with of th modern technology, yet many of the to our plumbing, heritage. fixtures, all of thedecorative workingstouches (heat,hark air, back electrics, electronics) were totally replaced

Presiding as over the hotel’sto team is Managing Director Kiaran MacDonald, coming by way of LM: Do you see technology a replacement service?

Fairmont’s Waterfront (Vancouver) and Scottsdale properties. Fully steeped in North America

KM: To the contrary, technology can aid traditional service. Whereas I do not see an iPad or other tablet device taking the place of our luxury, concierge, seeholds tablet devices as aofmeans our ability to provide withleader information on a T heI do now the reins one of enhancing the properties recognized asguests a world in service. faster or more efficient basis. With mobile capabilities, our team can synchronize their efforts and provide a more seamless myHowever, meetingunder withnohim was to learn the influences thebetween “new our world” has our made on th guest experience. circumstances willmore we let about technology form a barrier staff and guests.

“old” and what he sees as the differences.

LM: The irrefutable knowledge base of the Savoy butler: fact or fiction?

KM: We do indeed offer 24-hour butler service for our suites. While our butlers are extremely knowledgeable, exceptionally trained and seasoned in the art, they are not infallible. New skills are added all the time. While they are still adept at finding last-minute seats for the latest West End show or fitting a tuxedo at the last minute, they have added new skills, such as linking a new computer to Wi-Fi. In particular, our butlers are trained in the art of knowing when it is appropriate to extend the services of a more traditional butler versus behaving as more of a personal assistant to our guests. LM: What can every hotelier learn from The Savoy? KM: Our team is continuously searching for ways to further enhance the guest experience. To the hotelier, true service means continually staying just one step ahead of the guest, anticipating their needs and demonstrating how we can be of support to their needs. We want their stay, regardless of type — leisure, business, group or social event — to be the best it can be. The Savoy is the destination and the conduit by which great memories have been, are being and will be made. Find your balance. Learn what you can from the old and translate this into a new way of meeting guest needs.

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Imbibe (UK) {Main}

Keyword:

Savoy

Wednesday 1, July 2015 120,121,122,124.... 1650 sq. cm ABC 15416 page rate ÂŁ3,134.00, scc rate ÂŁ0.00 020 7840 6268

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IN London {Main}

Keyword:

Savoy

UK Wednesday 1, July 2015 84,85 901 sq. cm 0 75000 Quarterly page rate ÂŁ3,720.00, scc rate ÂŁ0.00 020 7611 4669

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Keyword:

Savoy

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7/6/2015 RECENT NEWS

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Bar news | The Savoy creates cocktails with longgone vintage Pimm's Cups Operators invest in beer training to meet consumer trends

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The Savoy creates cocktails with long-gone vintage Pimm’s Cups BY BAR TEAM ONJUNE 25, 2015

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APP, MIXOLOGY

Vintage bottles dating back 40 years have been opened for a new cocktail menu at The Savoy’s American Bar that uses di��erent releases of Pimm’s from the past. Tying in with the start of the Wimbledon tennis tournament on June 29, an “extremely limited” number of drinks have been created with the Pimm’s expressions by head bartender Erik Lorincz.

HIRING NOW

It is the ��rst time that The Savoy has opened bottles in its 40-year-old collection of Pimm’s which includes long-gone versions made with scotch whisky, brandy, rum and rye whiskey. They were sourced with supplier Speciality Drinks. Today, the core Pimm’s No 1 is made with gin while, in May, brand owner Diageo brought back Pimm’s No 6 Vodka Cup which was originally introduced in 1964. The vintage cocktails, costing £45 each and served in vintage glassware, all contain homemade lemonade and three to four drops of tinctures that Erik has created to draw out the unique avours of the spirit base. The tinctures all use calamus – a plant commonly known as sweet ag that can be found in bitters and herbal medicines. The gin-based Pimm’s No 1 Cup is combined with Tincture No 1, made of Roman camomile and juniper. For the whisky-based Pimm’s No 2 Cup, Tincture No 2 is peppermint and cinnamon.

LATEST EDITION

Pimm’s No 3 Cup has a Brandy Sling base which is combined with Tincture No 3 of Japanese green tea sencha and star anise. The rum-based Pimm’s No 4 Cup comes with Tincture No 4 of cinnamon and co��ee. Pimm’s No 5 Cup, with a Rye Sling base, is mixed with Tincture No 5 of peppermint and cinnamon.

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Mayfair Magazine, The {Main}

Keyword:

Savoy

UK Monday 1, June 2015 96 509 sq. cm 50000 Monthly page rate ÂŁ6,995.00, scc rate ÂŁ0.00 020 7987 4320

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Country: UK Publication: MSN.co.uk Fairmont hotel: The Savoy, a Fairmont Managed Hotel

Fairmont | Press Coverage Report

Date: 23 June 2015 MUU: 23,000,000 AVE (ÂŁ): 5,000

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Country: UK Date: June 2015 Publication: PA Life Circulation: 12,000 Fairmont hotel: The Savoy, a Fairmont Managed Hotel AVE (ÂŁ): 1,825

Fairmont | Press Coverage Report

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PA Life {Main}

Keyword:

Savoy

Friday 1, May 2015 11 189 sq. cm 10000 page rate ÂŁ2,250.00, scc rate ÂŁ0.00 0208 8746 9383

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Pride Magazine {Main}

Keyword:

Savoy

UK Monday 1, June 2015 139 123 sq. cm Pub Stmt 34722 Monthly page rate ÂŁ1,900.00, scc rate ÂŁ22.50 020 7228 3110

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Scottish Daily Mail {Main}

Keyword:

Savoy

UK Friday 26, June 2015 47 90 sq. cm 90121 Daily page rate £5,040.00, scc rate £20.00

Teardrop ice cubes? How cool WHISKY aficionados have for years debated the merits of putting ice in their glass. Purists argue that ice dilutes the liquor and spoils the taste. But it turns out they’ve been having the wrong debate. What matters is the shape of the ice. Forget ice cubes, what you want is an ice teardrop. The Italian design firm Pininfarina, known for its sleek sports cars, has come up with a high-pressure, elec tric ice press that makes teardrop-shaped ice blocks that are as tall as a whisky glass. A single teardrop sits without wobbling on the base of the glass to cool the drink. There isn’t the clinking you get with ordinary ice cubes — how vulgar — and a teardrop has a far smaller surface area than a cube, so it takes longer to melt, which keeps the whisky from tasting watered down. However, perfection does not come cheap. The ice press will set you back £275 (from www. chivas.com) or you can order a whisky with an ice teardrop at the bars of the London Savoy and Connaught Hotels. Cheers!

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Country: UK Publication: Sheerluxe Fairmont hotel: The Savoy, a Fairmont Managed Hotel

Fairmont | Press Coverage Report

Date: 29 May 2015 MUU: 185,000 AVE (ÂŁ): 3,000

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Social & Personal {Main}

Keyword:

Savoy

Republic of Ireland Monday 1, June 2015 107 465 sq. cm ABC 20693 Monthly page rate ÂŁ2,420.28, scc rate 00 353 1 633 3993

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Country: UK Date: Summer 2015 Publication: Sphere Circulation: 74,036 Fairmont hotel: The Savoy, a Fairmont Managed Hotel AVE (ÂŁ): 2,383

Fairmont | Press Coverage Report

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Spirits Business, The {Main}

Keyword:

Savoy

UK Monday 1, June 2015 94,95 931 sq. cm Pub Stmt 13000 page rate ÂŁ3,450.00, scc rate ÂŁ360.00 0207 803 2420

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Square Meal Lifestyle {Weddings}

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Savoy

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Country: UK Publication: Stylist online Fairmont hotel: The Savoy, a Fairmont Managed Hotel

Fairmont | Press Coverage Report

Date: 11 June 2015 MUU: 1,00,000 AVE (ÂŁ): 5,000

Page 1

Country: UK Publication: Tea Time in Wonderland Fairmont hotel: The Savoy, a Fairmont Managed Hotel

Fairmont | Press Coverage Report

Date: 24 May 2015 MUU: 26,000 AVE (ÂŁ): 2,500

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Caterer, The {Main}

Keyword:

Savoy

UK Friday 19, June 2015 38,39,40,41,42.... 2562 sq. cm ABC 7657 Weekly page rate ÂŁ3,975.00, scc rate ÂŁ30.00 020 7881 4802

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The Guardian {G2}

Keyword:

Savoy

UK Thursday 4, June 2015 16 389 sq. cm ABC 176157 Daily page rate £11,400.00, scc rate £42.00 020 3353 2000

The perfect omelette Arnold Bennett This smoked ﬁsh dish is so good, the Savoy can’t take it oﬀ the menu

By Felicity Cloake

his rich, smoky breakfast dish has been on the menu at the Savoy since the 1920s, inspired by the novelist Arnold Bennett.

The eggs

Hugh Fearnley-Whittingstall and Nick Fisher’s River Cottage Fish Book instructs readers to cook the eggs “just as you would any omelette”. Most other recipes simply pour in the egg and leave it to set, but I find it is easy to undercook the top if you don’t stir. Marcus Wareing goes for two layers of softly set scrambled eggs instead, but these get lost in the other ingredients.

The ﬁsh

It was originally made with smoked haddock, as River Cottage observes, though it works with almost any smoked, firm white fish. That fish should be poached very gently indeed, so it remains soft and juicy. Adding aromatics, as Tom Kerridge does, will give a better-flavoured sauce later.

The sauces

According to Simon Hopkinson and Lindsey Bareham’s book The Prawn Cocktail Years, the original recipe is

topped with a mixture of hollandaise and bechamel sauces and whipped cream. The results are so rich and thick that we struggle to finish one between two of us. Wareing also uses a hollandaise, mixed with double cream – it is outrageously moreish but quite thin. Kerridge and River Cottage use the poaching milk to make a sauce, the former a bechamel with egg yolks and the latter a custard; the velvety texture of the first feels truer to the original dish. Seb Emina’s Breakfast Bible gives a “cheat’s recipe” that simply mixes the flaked fish with seasoned double cream. Easy, and remarkably good.

Cheese and onions

I try Wareing’s cheddar and Emina’s gruyere, but the salty piquancy of the original parmesan works best. River Cottage’s chopped spring onions look great, but taste too strong; chives offer a subtler, more complementary flavour. Put the milk and 100ml of the cream in a small pan with the onion, bay leaf, peppercorns and a grating of nutmeg. Bring to a simmer, then take off the heat and leave to infuse for 30 minutes. Strain the infused milk, discarding the solids, and return to the pan. Bring to a simmer, then add the fish. Take off the heat and leave to cook, removing it once it flakes easily (about five minutes). Remove the skin, if necessary, and flake into large chunks. Melt 25g butter in a small pan over a medium-low heat, then whisk in the flour. Cook for a couple of minutes,

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Bar Magazine {Main}

Keyword:

Savoy

UK Monday 1, June 2015 46 130 sq. cm Pub Stmt 12500 Monthly page rate ÂŁ2,250.00, scc rate ÂŁ0.00 01795 509101

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The Times {Main}

Keyword:

Savoy

UK Saturday 13, June 2015 48 253 sq. cm ABC 397171 Daily page rate ÂŁ16,645.00, scc rate ÂŁ75.00 020 7782 5000

Raffles looking for new management Dominic Walsh

Two of the worldâ&#x20AC;&#x2122;s best-known hotel companies, with properties under management including Raffles in Singapore and the Savoy in London, have been put up for sale. The Times understands that the owners of Fairmont Raffles Hotels International and MĂśvenpick Hotels & Resorts have appointed investment banks to canvass interest in the businesses with a view to an outright sale. Prince Alwaleed bin Talal, the Saudi billionaire, owns about a third of each company, although they are being sold separately. It is understood that Morgan Stanley and Deustche Bank are advising on Fairmont Raffles, with Deutsche Bank acting on MĂśvenpick. The auctions are likely to attract interest from trade and financial bidders, with both expected to fetch hundreds of millions of dollars. Fairmont Raffles, which is 63 per cent owned by the Qatari government, does not own any properties but operates about 130 hotels under the Fairmont, Raffles and SwissĂ´tel brands through management contracts. These include The Plaza in New York, the Fairmont Hotel in San Francisco, Le ChĂ˘teau Frontenac in Quebec and the Peace Hotel in Shanghai. MĂśvenpick, which is based in Switzerland, is solely a management company, running 74 hotels, resorts and luxury Nile cruisers, with another 30 under construction. The company, founded in 1948, is 67 per cent owned by MĂśvenpick Holding, controlled by the von Finck family, of Germany, with Prince Alwaleedâ&#x20AC;&#x2122;s Kingdom Holding Company owning the balance. News of the auctions comes after the announcement in April by Starwood Hotels & Resorts Worldwide that it planned to â&#x20AC;&#x153;explore a full range of strategic and financial alternatives to increase shareholder valueâ&#x20AC;?. Starwood said that â&#x20AC;&#x153;no option is off the tableâ&#x20AC;?, with analysts suggesting that ll id i l i ld

as well as considering a sale it could make a significant acquisition to boost its flagging fortunes. None of the parties involved would comment.

Raffles in Singapore, established in 1887, is one of the worldâ&#x20AC;&#x2122;s most famous hotels

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