Hotelier & Hospitality Design
Legen-dairy: South African rugby squad get a taste for Jersey wellness remedies at L’Horizon
JANUARY 2025
GOLD IS THE COLOUR!
AMERICAN CRAFT BEER WINS AT INTERNATIONAL BEER COMPETITIONS
The Brewers Association’s Export Development Programme (EDP) is excited to announce the success of its American craft brewery members in three prestigious international beer competitions the Brussels Beer Challenge, European Beer Star Awards and the Japan International Beer Cup.
the global competitions –Cup. COMPETITIONS
Brussels Beer Challenge
The 13th edition of the Brussels Beer Challenge took place in the historic city of Ghent in Belgium over three days in November 2024 where 1,705 beers from 39 countries were evaluated by 72 international beer judges. The participating beers were divided into categories based on origin, specificity, and style and were carefully judged accordingly.
Congratulations to American craft breweries who won 19 medals between them including five gold, seven silver and seven bronze. Special mention to River North Brewing Co’s Uptown Squirrel Porter which won Best American Beer in the competition.
European Beer Star
One of the most recognized beer competitions in the world, the European Beer Star Awards, is committed to the traditional European art of brewing. It recognizes high quality, authentic beers that are genuine and distinctive, and is limited to beer categories that originate in Europe.
This year’s competition took place for the 21st time in September 2024 in Nuremburg, Germany and attracted 2,360 entries from over 550 breweries across 50 different countries. Of these entries, 68% were from overseas. The competition was judged by 140 judges from 32 different countries. Congratulations to the EDP member breweries who won 32 medals in total, eight more than last year, including 13 x gold, 10 x silver and nine bronze.
View winners to both Brussels Beer Challenge and European Beer Star here
Japan International Beer Cup
Hosted by Japan’s Craft Beer Association, the International Beer Cup is Japan’s largest international beer competition and was established in 1996. It provides a valuable opportunity for members of the EDP to compete and gain awareness in a leading export market for American craft beer. This year’s competition received 1,423 entries from 370 breweries across 20 countries. It was judged by 90 judges, 53 of whom were from overseas. The competition took place in Sapporo city, Hokkaido over three days in October.
Congratulations to the American craft brewers who won 33 medals in the 2024 competition, including 12 x gold, nine x silver, and 12 x bronze. Two EDP Members were recognised as Category Champion Winners in their respective categories: Breakside Brewery’s La Maison du Bang! in the Aged & Strong category and Sketchbook Brewing Co’s Grodiskie in the Historical beer category. Congratulations to them. View winners here
Lotte Peplow, Brewers Association American craft beer ambassador for Europe, comments: “It’s truly remarkable to see American craft beer consistently winning top honours at these three prestigious international beer competitions year after year. This ongoing success highlights the dedication of American craft brewers to quality, innovation, and brewing excellence, reinforcing their reputation as trailblazers in the brewing world. In today’s competitive beer market, gaining recognition on the global stage is an important point of difference, and I couldn’t be prouder of each and every one of them.”
Success at international beer competitions helps raise awareness for American craft beer abroad and assists EDP member breweries with generating publicity for their brands in overseas markets. As part of its programming, the EDP helps facilitate U.S. brewery participation and performance in select competitions by covering entry fees and consolidated airfreight shipment to judging sites.
Congratulations to all the award-winning breweries.
www.brewersassociation.org
AI: BEYOND AUTOMATION TO COLLABORATION
As we close out a transformative year, Peter Moore, CEO and founder of Lolly, shares his thoughts on 2024’s key trends and innovations while looking ahead to the opportunities and challenges that 2025 will bring.
Reflecting on 2024
In 2024, the hospitality sector took significant steps forward in leveraging big data for commercial gain. Historically, managing and interpreting data has been a challenge for the industry, but the rise of AI tools enabled businesses to make data-driven decisions with greater efficiency. This year marked a turning point, with machine learning algorithms driving meaningful change and generative AI gaining traction across sectors.
While the advancements are remarkable, they represent only the beginning of a much larger journey. AI’s rapid evolution is challenging the boundaries of Moore’s Law - named after Intel co-founder Gordon Moore, which states that the number of transistors on a microchip doubles approximately every two years, making technology faster and more efficient. Now with innovation outpacing human adaptability, it is suggested that Moore’s Law is no longer applicable in the modern era. Creating a need for new approaches to how we think, work, and collaborate is more evident than ever.
AI: beyond automation to collaboration
2025 will see the emergence of transformative AI-powered technologies designed to enhance efficiency and profitability. Businesses will need to embrace this change—both by adopting new tools and rethinking traditional working practices.
AI’s capabilities will continue to evolve, enabling businesses to predict consumer requirements with precision. By leveraging historical and real-time data, companies can create personalised upselling opportunities and influence purchasing decisions more effectively. This marks a shift from automation to a deeper collaboration between humans and AI.
Cybersecurity advances: the importance of staying one step ahead
As AI tools become increasingly mainstream, they also bring heightened cybersecurity risks. Businesses must address concerns around data privacy and potential vulnerabilities posed by these readily available technologies.
Proactive measures are critical to staying ahead of evolving security challenges in the industry. Implementing robust protocols and adopting open development frameworks allows businesses to confidently embrace the latest innovations while maintaining data integrity and operational security.
Sustainability and the changing landscape
Sustainability continues to be a critical focus, with Gen Z and Gen Alpha driving heightened expectations. For these generations, sustainability starts at the point of purchase, with real-time data playing a key role in promoting transparency and accountability.
Hospitality businesses must ensure that their operations reflect these values, from minimising waste to maintaining CSR-conscious policies. As 2025 unfolds, keeping sustainability practices current will be crucial to meeting consumer demands and regulatory requirements alike.
The Metaverse, AR, and VR: creating enhanced experiences
While still emerging, the metaverse, augmented reality (AR), and virtual reality (VR) offer vast potential for hospitality. These technologies can deliver dynamic, immersive customer experiences, providing opportunities to engage future consumers like Generation Alpha, who will soon enter the purchasing cycle.
The challenge lies in adopting a forward-thinking mindset, with businesses preparing now for what will likely become a defining trend in the medium to long term.
As we move into 2025, it is vitally important for businesses to continue navigating the possibilities of AI and beyond, ensuring they see real return on investment. Innovation is no longer just about automation—it’s about collaboration and creating tools that truly make a difference.
www.itslolly.com
Peter Moore, CEO and founder of Lolly
NEW 2025 MODELS
UPHOLSTERED LOUNGE FURNITURE - NEW 2025
EDEN FURNITURE offer a wide range of upholstered chairs, armchairs, sofas and footstools for lounge, dining and bedroom areas.
Traditional made furniture with solid beech frames finished in a choice of frame colours and any fabric for upholstery.
Wobbly tables can be a thing of the past thanks to the patented StableTable technology.
STABLETABLE is a unique patented fully automated solution which is hidden with the pillar of the table base allowing the legs to adjust to uneven surfaces.
Available for both indoor and outdoor use in a range of heights, shapes and sizes. Can be supplied as base only or complete with a stylish OnTop 12mm Compact Laminate top.
Rosalind
Oberon Arm
Romeo Falstaff
Ophelia
VViola
Legen-dairy: South African Jersey wellness remedies at
Strengthening bones with Jersey milk and aiding the immune system with sea swimming were part of the island experience for the South African national rugby squad, during their trip to Jersey last week. Amidst a packed itinerary, the team were invited to consider their mental and physical wellbeing by sampling Jersey produce and swimming in the island’s beautiful bays.
The 20-strong team followed in the footsteps of England rugby player and advocate for Jersey milk Joe Marler in enjoying the superfood’s natural benefits1. While staying at L’Horizon Beach Hotel & Spa, each member was given a bottle a day, alongside a fact sheet about the white wonder drink, highlighting the benefits of its high-calcium composition, containing 20% more than ‘average’ milk2
Speaking about their recovery process, the team highlighted ice baths, aqua therapy, and massages as key. They also noted how important a robust nutrition plan is, validating how Jersey milk can play its part. The daily dairy surprise also gave them a taste of home as Jersey cows are prevalent throughout South Africa.
All members of the team were also provided with a bespoke dry robe and urged to try out sea swimming in some of
Jersey’s stunning bays. They were reminded of its positive impact on performance, particularly in maintaining cardiovascular fitness and promoting muscle and bone density3. The team noted that three hours per day are spent training, with each member consuming up to 6,000 calories per day. Their venture into local waters therefore provided a scenic moment of relaxation amidst their rigorous training routine.
Thomas Burford, General Manager of L’Horizon Beach Hotel & Spa said: “We all know how lucky we are to have such incredible sea swimming and high-calcium, locally produced milk on our doorstep. Promoting the produce that makes Jersey special,
Tel: 01534 743101
1 https://www.independent.co.uk/sport/rugby/rugby-union/international/joe-marler-broken-leg-six-nations-recovery-milk-a7559656.html
2 https://jerseycattlesociety.uk/why-jersey/#:~:text=Jersey%20milk%20is%20unique%20in,to%20many%20other%20dairy%20breeds
3 https://www.brighton.ac.uk/news/2023/is-open-water-swimming-good-for-you
rugby squad get a taste for at L’Horizon
from grass to sea, is important to us and we wanted to give the team the local wellness experience. Mental and physical wellbeing are both vital for peak performance, and I’m glad our hotel could play a small part within the team’s island experience.”
Players Cheslin Kolbe and Jesse Kriel said: “Waking up with the ocean in the background has been just amazing. Jersey’s been unbelievable and the facilities have been equally unbelievable.”
The team’s Athletic Performance Andy Edwards said: “The team regularly drink milk as part of their nutritional plan due to its highprotein content. It’s a really vital part of their nutrition plan and great for their hydration plan too.”
L-R: Jessie Kriel, Cheslin Kolbe, Andy Edwards
Driving the future Why EV availability
is a must for UK
charging
UK hotels
EV charging is essential for UK hotels, with nearly half of the UK’s EV drivers choosing not to stay at a hotel without EV charging facilities1
The adoption of electric vehicles (EVs) in the UK has surged more than five-fold since 2020, with over 1.3 million fully electric cars on the road as of November 20242. This rapid growth is fuelled by the government’s Zero Emission Vehicle (ZEV) mandate which sets out the percentage of new zero emission cars that manufacturers will be required to produce. In 2024 the requirement was 22 per cent of sales, rising to 80 per cent by 2030 and then 100 per cent by 20353. As the UK accelerates towards an electric future, the nation’s charging infrastructure is evolving to meet the demand.
A time and place to recharge
Whilst hotels offer the perfect location for guests to recharge, the same can’t be said for their cars. In 2024, the UK hotel occupancy rate was over 80 per cent4, however only a fraction of the UK’s public charging points are currently located at hotels, highlighting a significant opportunity for the hospitality industry. Offering EV charging is no longer just a convenience; it’s an essential investment to future-proof operations, drive revenue growth as well as attract and retain guests by making the most of their time.
Beyond being a value-added amenity, it enhances guest satisfaction, supports corporate client retention, whilst strengthening a hotel’s competitive edge and sustainability initiatives in a rapidly changing market.
Giving guests what they want
Recent reports underscore the importance of EV charging for hotels. Nine out of 14 major travel sites now feature EV charging as a filter5, reflecting the growing demand.
Hotels that embrace EV charging today will position themselves as leaders in sustainability, secure new and repeat clients and contribute to a greener future.
Right to roam
Roam, a leader in destination charging solutions, has become a trusted partner in the hospitality sector, working with over 14 national hotel groups including QHotels and Macdonald Hotels & Resorts. From consultation to installation, Roam delivers fully funded EV charging solutions where EV chargers are supplied, installed, and managed with no initial investment, creating a new revenue stream whilst adding value for your guests.
Learn More
To discover how Roam can help your hotel unlock the benefits of EV charging, visit Roam’s website to find out more www.roamcharging.com
1 https://www.smsenergy.com/insights/48-percent-of-ev-drivers-would-not-stay-at-a-hotel-without-onsite-ev-charging-sms-report/#:~:text=As%20a%20result%2C%20over%20two,hotel%20without%20onsite%20EV%20chargepoints
2 https://www.zap-map.com/ev-stats/ev-market
3 https://www.evaengland.org.uk/our-work/zev-mandate/
4 https://www.statista.com/statistics/1339099/hotels-occupancy-rate-by-month-in-the-uk/#:~:text=What%20is%20the%20hotel%20 occupancy%20rate%20in%20the,March%202024%2C%20the%20figure%20was%20over%2070%20percent
5 https://evadoption.com/9-of-14-major-travel-booking-sites-include-a-search-filter-for-ev-charging/#:~:text=February%206%2C%20 2022-,9%20of%2014%20Major%20Travel%20Booking%20Sites%20Include%20a%20Search,in%20their%20amenity%20search%20 filter
ABDA Design launches five free food trend guides designed to inspire hospitality businesses.
ABDA Design has unveiled a series of downloadable guides designed to help hospitality businesses learn more about key industry food trends. These guides are available for free on the ABDA Design website at www.abdadesign. co.uk. Each guide offers inspiration and practical advice for hospitality professionals who are looking to learn more about the latest food and drink trends and discover creative ways to drive sales.
The team at ABDA Design teamed up with consumer psychologist, Karen Winter, who shared her thoughts on the science behind these five food trends in each of the guides.
The guides at a glance
• Exploring omakase - The first guide in this new series explores the world of omakase dining. This trend has taken off around the world with many restaurants and chefs offering their own take on it. The guide delves deeper into omakase looking at what’s driving the change, where it’s heading and how chefs and operators can embrace it.
• Life in colour - Diners are increasingly drawn to the appeal of naturally colourful cuisine, seeking out dishes that are as eye-catching as they are flavourful. By embracing the power of colour and showcasing the versatility of plant-based ingredients, hospitality businesses can tap into a growing market and create memorable culinary experiences.
• A twist on retro - ‘Newstalgia’ is all about blending the retro and the nostalgic with the new and contemporary. In this guide, readers can see how this trend is impacting menus across the UK and in different sectors.
• Flames and flavour- Cooking over fire goes back to ancient times, but thanks to the much-loved smoky flavour that it brings to food, it’s enjoying a resurgence. Traditionally thought of for cooking meat, it’s no longer just flame grilled steaks on the menu. Chefs can learn more about the trend for flame cooking by accessing this guide.
• Tableside flair - While food and flavour should always be the star of the show, some fun and theatre at the tableside can really enhance a diner’s visit. Whether it’s cooking, carving, or finishing a dish in front of guests, or letting them be part of the experience with a tableside trolley of options, there are a lot of benefits to bringing a little showmanship and interactivity to the tableside.
Claire Smith, director, at ABDA Design said: “Our team is regularly researching the latest food trends, whether that’s attending trade shows, reading books, articles and industry press, joining webinars or getting out and about into the industry. Understanding the latest hospitality and design trends ensures our work reflects what today’s consumers are looking for. We know they are seeking unique and memorable experiences, and the design of a venue plays an important part in creating those special memories. These new food trends guides are designed to inspire creativity, generate new ideas and to help hospitality businesses meet the needs of their customers.”
For more information and to download these food trend guides visit www.abdadesign.co.uk/inspiration.
Fitzroy of London Celebrates Achievements in 2024 and Unveils Plans for 2025
2024 has been a transformative year for Fitzroy of London with 2025 set to be even bigger. Bradley Culmer, Business Development Director at Fitzroy of London looks back on the achievements of the past year whilst unveiling some of their ambitious plans for 2025.
“The rebrand itself was a major milestone, uniting the legacy of NYMAS with the premium quality associated with Fitzroy of London, whilst another highlight was the launch of three new ranges - PRO, STYLE and SIGNATURE. The decision to rebrand as Fitzroy of London was driven by our commitment to deliver exceptional quality and service to our customers.
By consolidating the two brands we wanted to unify our identity under one name, to streamline our operations and focus, simplify our messaging, and position ourselves as a single, cohesive brand that speaks directly to our core values of inspirational design, meticulous quality and exemplary service. This move allows us to leverage Fitzroy’s established reputation while setting a clear path for growth and innovation going into 2025.”
“Whilst the existing products have remained the same, 2024 has seen them being carefully curated into new ranges, PRO, STYLE and SIGNATURE, which have been designed with specific customer needs in mind. Combined, the three ranges reflect Fitzroy of London’s commitment to providing solutions for every customer, from interior designers and local authorities to building and plumbing merchants and OEM customers.”
“The PRO range, which is focused on high-performance solutions, has been tailored for commercial and assisted living settings, where durability and compliance are key. The STYLE range combines functionality with beautiful design, offering solutions that are as visually appealing as they are practical. The most premium product range available, SIGNATURE, is all about bespoke luxury and attention to detail, catering to those who want truly unique and high-end bathroom solutions. The range is customisable and available in a wide variety of high-spec finishes, making it perfect for 5 star hospitality and commercial projects.”
Three New Ranges 2025 And Beyond
“2024 has been a year of laying the foundations in order to prepare for an exciting 2025 and beyond. The main goal for 2025 is to solidify Fitzroy of London’s position as the go-to brand for accessible bathroom solutions across all sectors. To achieve this, the company will be expanding their market presence, enhancing the digital and customer service capabilities and continuing to innovate with their product ranges. Several new additions will be introduced to their portfolio, including an expansion of the bespoke SIGNATURE range to incorporate accessories and innovations in water controls.”
The Crown Estate Transforms Four Retail Stores Into New Dining Outlets And Welcomes Six New Hospitality Customers In London’s West End
The Crown Estate, the landowner and custodian of buildings along Regent Street and across St James’s, is repurposing over 16,000 sq ft of retail space to hospitality use, diversifying the West End’s dining scene. This follows the news that The Crown Estate welcomed a new collection of flagship retailers to the West End last month, as it continues to bolster the area’s credentials as a global lifestyle destination.
Jul’s will bring a new contemporary style to an iconic listed West End building, with 8,685 sq ft at 11Waterloo Place, which was formerly a bank. It is expected to open at the end of 2024.
carpo – the world-renowned premium handpicked nuts, handcrafted chocolate and aromatic coffee brand has announced the opening of its flagship store in central London this November. Located at 10 Glasshouse Street, the new 3,656 sq ft site marks a significant milestone as carpo celebrates its10th anniversary in the capital.
Alongside these dine-in options, The Crown Estate is also enhancing the area’s grab and go offer. Farmer J will open its largest West End flagship restaurant at 210 Piccadilly from Autumn 2023. The3,024 sq ft site will offer freshly prepared food options using mindfully sourced ingredients.A further grab and go option, OshPaz, will bring Uzbek cuisine to the central London portfolio. The900 sq ft space at 7 Regent Street will open in Autumn 2023, with initiatives in place to support refugees and asylum seekers. This will be the restaurant’s first permanent site following successful pop ups and food
stalls at Mercato Metropolitano, Kerb and Seven Dials Market, as The Crown Estate seeks to nurture young restaurant brands, building a platform for them to grow within the central London portfolio.
Opportunities for al fresco dining are currently being explored across the four sites, which would further amplify the vibrant and social atmosphere in London’s West End.
Additionally, Ziggy Green (part of The Daisy Green Collection) will relocate and upsize from 1 Heddon Street to 4 Heddon Street, as they continue to thrive in the emerging dining hub off Regent Street.
The Australian-inspired destination will be set across 2,435 sq ft of space, with an attractive terrace wrapping around the corner site.
Opening in Autumn 2023, the restaurant will complement the existing and evolving mix of restaurants on Heddon Street with an accessible and all-day dining offer, including breakfast.
These new signings follow the news that the owners of the critically acclaimed restaurant Fallow St James’s are today opening a new site in The Crown Estate’s portfolio. FOWL promises to be a ‘chicken shop like no other’, open all-day for walk-ins only and serving an interpretation of classic chicken dishes.
Sarah McLaren, Customer Partnership Manager, Lifestyle at The Crown Estate said: “These diverse additions perfectly encapsulate our desire to amplify and evolve London’s lifestyle scene; providing new experiences to our visitors and partnering with our customers to find the best spaces that will allow them to thrive.
Farmer J at 210 Piccadilly
“In this case, transforming a significant amount of traditional retail and commercial space into exciting dining options will provide greater choice, while complementing our world-famous retail offer – including the four new flagships. Together with our partners, we are solidifying the West End’s reputation as an enticing culinary destination and a welcoming place that people want to spend extended time in, from day to night.”
Jem Akyuz, Co-Founder and Business Development at Jul’s, said: “Following the ongoing success of Jul’s in Ibiza, we are delighted to bring our Greek-inspired cuisine to London – one of the world’s greatest hubs for exciting new restaurants. Being in the heart of the West End will allow us to bring our modern fine dining culinary experience to a wide range of passionate customers.”
Muzaffar Sadykov, Founder of OshPaz, said: “It’s always been a dream to bring Uzbek food to the West End, it’s the perfect place for our first standalone site. Our journey in the UK has gone fromstrength to strength, and we can’t wait to showcase OshPaz’s food and unique flavours to everyone.”
The existing Ziggy Green at 1 Heddon Street
How to make your more attractive to
Attracting new guests to your B&B business is no easy task.
Hospitality businesses now face rising prices and lower consumer confidence. The latest European Hospitality Industry Outlook by Deloitte found that financial pressures pose the biggest risk to the industry. In October 2022, only 32% of consumers intended to spend money on hotel bookings, with many making compromises to cut costs.
No matter whether you’re a relative newcomer or have been in the industry for decades, it’s always worth knowing a thing or two about attracting new visitors to your guesthouse.
Customer retention in hospitality: Why is it so important?
In any business, building consumer trust is essential. First impressions count – but providing a positive experience at every stage of your customers’ interactions with your company is the only way to foster a brilliant reputation.
Marketing strategies help to amplify your presence and visibility, though you’ll need more for long-term success. Building an established business in hospitality relies on word of mouth – especially in challenging economic times.
Brits have changed the way they travel to save money. By October 2022, over half of holidaymakers intended to book cheaper trips or travel outside of peak periods. While this could be welcome news for off-season stays on remote resorts, the typical peaks and troughs may be harder to predict.
And there’s another challenge to face, too: how can you keep guests interested despite rising prices? We’ve covered the most important steps below.
Three ways to make your B&B more attractive to guests
Provide tailored experiences
Personalised guest experiences create memorable visits. Before your guests arrive, it’s a good idea to find out as much as you can about their preferences. Accommodate special requests wherever possible and leave thoughtful touches, like complimentary toiletries or snacks, in the guest suites. If you offer additional spa services, you could offer one-off promotions on treatments.
your B&B to guests
Make it unique
From the décor in guest suites to the atmosphere in the welcome lobby, it’s essential to create a unique and visually attractive setting. Never underestimate just how much ambience matters when it comes to providing an experience that your guests wish to repeat. To help safeguard the ornaments that define your style and décor, seeking bed & breakfast insurance could be a useful layer of protection
Provide exceptional customer service
Your team should always strive to provide a customer experience
that stands out. This is key to attracting and retaining guests through positive reviews and personal recommendations. To help guarantee this in every area, train your staff to provide an attentive, thorough and warm service. Encourage the team to learn local history and knowledge, which could help you to provide suitable touristic recommendations to guests.
There are so many ways to enhance your customer experience if you own a bed & breakfast business – or host guests regularly. This should be your priority: when guests leave your property with exceeded expectations, you can rest assured that word of mouth will be the most powerful tool in promoting your business.
SAOTA’s Noom Hotel a new landmark in Abidjan
In the evolving landscape of African hospitality, the Noom Hotel Abidjan Plateau emerges as a defining landmark—both for the city of Abidjan and for the broader ambitions of the Mangalis Hotel Group. As the fourth addition to the Noom portfolio, this project represents a new generation of designforward. These African-centric destinations celebrate their unique contexts and establish a global benchmark for luxury and service.
SAOTA, with its deep-rooted relationship with Teyliom Hospitality, whom SAOTA had previously designed the Dakar Radisson Blu for, is the parent company behind both the operator, Mangalis—was the natural choice to bring this vision to life. Having already designed three hotels under the Noom brand, SAOTA’s intimate understanding of the brand’s ethos and the client’s broader objectives provided the foundation for a project that seeks to redefine hospitality in West Africa.
The heart of this vision is creating destinations that resonate on multiple levels. Noom’s hotels are not just places to stay; they are vibrant hubs that draw international visitors and residents, blending the cosmopolitan and culturally
rooted. The Noom Hotel Abidjan Plateau, situated on a prime site overlooking the Ébrié Lagoon in the Plateau region of Abidjan, Côte d’Ivoire, encapsulates this duality. It is a modern urban resort synthesising local inspiration and global standards.
In Abidjan, a city with a rich architectural heritage that spans from colonial-era buildings to the modernist structures of the post-independence period, the challenge for SAOTA was to create a design that would both stand out and fit in. The Plateau region’s mix of commercial and residential blocks offered a context that demanded sensitivity and innovation. The brief was ambitious: to transform a five-storey low-rise concept into a 22-storey tower on a constrained urban site.
The resulting design is a testament to SAOTA’s ability to balance form and function to create iconic and practical buildings. The tower’s striking silhouette is not just a response to the site’s physical constraints but also a deliberate effort to establish a new landmark within the urban fabric of Abidjan. Its height and design command attention, making it a focal point in the city’s skyline.
However, the Noom Hotel Abidjan Plateau is more than just a tall building. It is a carefully crafted space to embody the client’s goal of creating hotels deeply rooted in their cultural and design contexts. The façade, with its dynamic interplay of materials and forms, draws on local craft traditions—textiles, ceramics, and other artisanal practices—while integrating them into a contemporary architectural language with universal appeal.
The hotel offers a layered experience that unfolds as guests move through the space. The dramatic triple-volume entry sets the tone, leading to a multi-purpose conference podium and an entertainment area with expansive foodand-beverage spaces, a terrace, and a world-class pool. The accommodation—rooms, suites, and apartments—is housed within the compact tower, each designed to offer comfort and a sense of place.
One of the design’s most distinctive features is the restaurant’s strategic placement on the 7th and 22nd floors. This decision was not merely functional but also symbolic,
and the
together, revealing the true essence of the Noom Hotel Abidjan Plateau.
For developers, operators, and owners in the hospitality sector, the Noom Hotel Abidjan Plateau offers a compelling case study on the power of design to elevate brand identity and guest experience. SAOTA’s work on this project demonstrates a deep understanding of how architecture can shape not just a building but the very identity of a place. In a region where few truly five-star, design-driven hospitality brands exist, the Noom Hotel sets a new standard that is as much about celebrating local culture as it is about competing on a global stage.
As SAOTA releases this story, accompanied by photographs that capture the hotel’s unique presence in Abidjan’s skyline, it is clear that the Noom Hotel Abidjan Plateau is more than just another project. It is a statement of intent—a signal to the world that West Africa is ready to redefine the parameters of luxury and design in hospitality. Through this work, SAOTA positions itself not just as an architectural practice but as a trusted partner for those looking to create spaces that resonate locally and globally.
www.noomhotels.com
maximising the hotel’s vantage points onto the lagoon and offering guests unparalleled views as they dine or relax by the pool. In these moments, the architecture
landscape come
LOVE FOR OATMILK GROWS FROM SWEDEN, UK, EUROPE TO PENETRATING CHINA…
Oatly, the Swedish oat milk brand, have managed to expand all the way from UK, Europe and the HQ in Sweden to the Chinese market. Pioneering a new plant-based category within a span of merely five years. Oatly China has unveiled to Campaign Asia more details on Oatly’s evolution in the Chinese market, as well as how the brand built itself as an endorser of fashion, health, and sustainability.
Oatly has consistently been committed to practising business for good in the UK. This ethos is also reflected in its campaigns in China. Initiated in 2020, the Oatly Silent Barista project was officially introduced to assist young individuals with hearing impairments. This was achieved through vocational training for baristas, professional certification, and career guidance. Over the past few years, this initiative has made steady progress. Oatly transitioned from providing individual funding to offering systematic support for those with hearing impairments. The goal is to foster a healthy, self-assured, and self-sufficient environment for those in need, enabling more silent baristas to seize opportunities for selffulfilment, aiming to promote an eco-friendly lifestyle in every possible way.
Oatly entered China and invented the ‘Three Ones’ strategy, targeting one city (Shanghai), one market (coffee) and one product (Barista). The ‘Three Ones’ strategy was implemented following extensive market research, insight, and practical application. At the time of Oatly’s initial entry into the Chinese market, there was no existing category for plantbased protein products. The concept of oat milk was unfamiliar to consumers, leading to numerous challenges for our brand. After careful consideration and exploration, Oatly decided to debut in the market through specialty cafes. Back then, Shanghai was home to numerous independent specialty cafes, where most customers were environmentally conscious and had a passion for fashion and coffee. These unique characteristics of the customers and cafes aligned perfectly with what Oatly was seeking.
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NEW OPENING: Singapore’s CÉ LA VI rooftop restaurant to launch in London in 2025
Summer 2025 will see the launch of CÉ LA VI London – the iconic rooftop bar-restaurant with successful landmark locations already established in Singapore, Dubai, Taipei, and Tokyo. Renowned for its modern and contemporary Asian cuisine, it will be the brand’s first European outpost, located atop the Renzo Piano Building Workshop – designed Paddington Square.
Opening in West London’s newest shopping and dining destination Paddington Square, the highly anticipated launch represents a milestone in CÉ LA VI’s expansion, with successful landmark locations already established in Singapore, Dubai, Taipei, and Tokyo. Soon-to-be the highest rooftop restaurant in West London, CÉ LA VI London—boasting an impressive square footage of 17,000 (1,580 square metres) over two luxurious floors (levels 17 and 18)—will offer unique and striking views across the city.
Guests will be transported skywards via two high-speed scenic lifts and welcomed into CÉLA VI London’s rooftop oasis. The space will open up to an indoor bar before leading through to an upper lounge dining area, indoor restaurant, and spacious outdoor dining area. Situated one level up will be a private dining room, lively indoor lounge area, and cocktail bar. The indoor and outdoor restaurant on level 17 seats 180 whilst the bar and lounge accommodates 124, with level 18 seating 121. With a total capacity of 425, diners will have an uninterrupted view of the cityscape.
The launch of CÉLA VI London invites Londoners to immerse themselves in a world where exceptional modern Asian flavours blend fearless innovation with breath taking views and vibrant ambiance.
Sanjay Nandi, CEO of ADMO, states, “We’re excited to bring CÉLA VI, a rooftop dining & nightlife brand born in Southeast Asia, to London. The opening will mark a milestone for ADMO, signifying the group’s rising prominence within the hospitality industry and growing presence in London’s phenomenal restaurant scene.”
With an impressive portfolio of globally recognised brands—including CLAP London and Nammos—ADMO’s ambitious growth plans for London’s high-stakes F&B sector and luxury hospitality scene are set to redefine the global dining and entertainment landscape.
Social Media
Website: www.celavi.com
Instagram: @celavisingapore @celavidubai
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