ISSUE 15

Olivier Elzer Super Lyan The Times Square Edition

The award-winning chef discusses the journey that Ryan Chetiyawardana lifts the lid on the challenge Ian Schrager confounds expectation with a
has brought him to The St. Regis Hong Kong of opening his first bar outside London dazzling F&B programme in the Big Apple
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Setting
Entrée 013
Journey Beyond
Appetisers 018
Trends and concepts impacting the world of
global hotel F&B
SERVICE
Sushi, Boutiques and Movies 026
Chef Nobu Matsuhisa and his fellow
stakeholders lift the lid on growing the Nobu
brand from a single restaurant into a global
hospitality empire.
Hong Kong’s Star Chef 034
A passionate exponent of modern French fine
dining, Olivier Elzer is rising to the challenge
of his demanding role as Culinary Director of
the new St. Regis Hong Kong.
Cover: Coffee cremeux and caramelised
pecan nuts with mascarpone ice cream at L’Envol
INSIDE SUPPER
SPECIALS SIPPING
Starters The Port Report 092
• The Fleur Room 042 In-Room Oenology 098
Moxy Chelsea, New York City Cocktails 102
• Heimat 044 Drinks 104
25hours Hotel Hafencity, Hamburg
• Louix Louis 046
The St. Regis Toronto
• Idlewild 048
InterContinental Singapore EVENTS
• Torno Subito 050
W Dubai – The Palm
To The Table Europe 110
Main Courses To The Table MEA 112
• The Times Square Edition 052 NRA Show 113
New York City Tiger: The Future of All-Day Dining 114
• Super Lyan 058
Kimpton de Witt, Amsterdam
• The Legacy House 062
Rosewood Hong Kong
• Vintry & Mercer 068 SIDES
London
• Tramonto 072
Hotel Ottilia, Copenhagen Hepp: Elemental Force 120
Petits Fours 123
Head of the Table 129
The Washing Up 138
SWEETS
Pick Your Own Dinner 078
Cooking On Gas 082
Signatures 086
003
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 ENTRée
Journey Beyond
W
hen we launched Supper back
in 2016, we did so because of a
palpable change in the approach to
hotel dining. Previously a necessary
service that was, in many cases, little more than
an unappetising meal served in a somewhat drab
dining room, the hotel restaurant has become a
place that both guests and locals actively seek
out, in which creative cuisine and an inventive
cocktail list marry with the interior design scheme
to produce a captivating experience.
In issue 1’s entrée, we talked about the
remarkable journey of hotel F&B, and the way in
which owners, operators, designers, chefs and
bartenders are increasingly collaborating, not
only at the luxury end of the market, but across
all segments, from hostels and budget hotels to
boutique and lifestyle properties.
More recently, that journey has taken on a more
literal meaning, with many of those involved in
hotel F&B broadening their remit to encompass
other forms of hospitality such as cruise ships,
river boats, sleeper trains and aeroplanes. Thomas
Keller – who heads up a restaurant at Four Seasons
Hotel at The Surf Club, Miami – partnered with
luxury cruise line Seabourn to bring his classic
American cuisine to the seas, serving updated
versions of iconic dishes at The Grill, designed
by Adam Tihany. Elsewhere, Daniel Boulud –
whose seasonal French fare can be sampled at
Mandarin Oriental Hyde Park in London – has
recently signed with Celebrity Cruises in a new
culinary adventure, and David Thomson, having
worked with Como Hotels & Resorts for almost
two decades, is currently hosting voyages with
Aqua Expeditions along the Mekong. Meanwhile,
Como has joined forces with Singapore Airlines
to bring its culinary programme to the skies in a
move that will not only extend the group’s reach,
but raise the bar for in-flight dining.
Such ventures essentially mean that
travellers can experience quality F&B and
design throughout their entire journey, not
only at their destination. This is also the idea
behind Supper’s sister publication, Starboard,
born out of the increasingly close relationship
between hospitality and transportation, and
the idea that travel experiences extend beyond
the realms of a traditional hotel. We’ve recently
published issue 2 of Starboard, which features
reviews of newly launched vessels, previews of
forthcoming concepts, and notably, a number
of new F&B ventures. London Stanstead Airport
has collaborated with top scientists to make
the Sky High Sandwich, specifically designed to
taste good at high altitude; Oceania Cruises has
introduced a plant-based menu; and Silversea
has announced plans for an innovative culinary
programme tailored according to the region
sailed, incorporating immersive experiences both
onboard and ashore. These ventures demonstrate
an increased focus on F&B across all aspects of
travel, making the journey as much a part of the
experience as the destination.
To receive a copy of Starboard, you can register
online at www.starboardmagazine.com, or if you
would like to get involved in the next issue, please
don’t hesitate to get in touch.
Catherine Martin | Managing Editor
013
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 Setting

Trends and developments

in the global F&B sector

“Compiling the menus

collaboratively is extremely
important, it instils a sense of
comradery and engagement.”
Cédric Bourassin, Head Chef, Le Berceau des Sens,
École Hôtelière de Lausanne

An educational restaurant in Switzerland enters the history
books by winning one of gastronomy’s highest accolades.
The culinary world was well and truly turned on its
head recently when a Michelin star, that benchmark of
gastronomic achievement, was awarded to an educational
restaurant in Switzerland for the very first time. While most
top establishments rely on assembling a settled team of
experienced industry professionals in order to reach such
dizzy heights, Le Berceau des Sens (literally ‘Cradle of the
Senses’) at École Hôtelière de Lausanne adopts a totally
different approach, with the hospitality management school’s
students taking turns to complete two-week shifts in the
restaurant, albeit under the watchful eye of Head Chef Cédric
Bourassin, who has been at the helm since 2017. The 50-
seat venue, which had already obtained the highest rating by
Gault & Millau for an educational restaurant, is open to the
public for lunch and dinner during weekdays, but its primary
purpose is to immerse students in both front-of-house and
back-of-house operations, paving the way for them to hit the
ground running in their subsequent careers.
“It was not an objective to get a Michelin star, we are
training future managers not future cooks,” explains
Bourassin, whose CV includes stints working with the
likes of Anne-Sophie Pic and the Bras family, as well as an
extensive period in Japan. “But it means that the system we
implemented is working – the students are switching sections
every day and we are changing the team every week. It is all
about organisation and precision.”
The dishes change every two weeks, matching the students’
schedule for service, and seasonality has a big impact on the
018
APPETISERS
Star Training
menu. Bourassin, who passionately believes in using as many
Swiss products as possible, is keen for the whole team to
contribute to the creative process. As he puts it: “Compiling
the menus collaboratively is extremely important, it instils
a sense of comradery and engagement.” Current culinary
highlights include snow crab tart with a jolt of yuzu and
celery; bestseller ‘umami’ duck foie gras in dashi broth; and
Vaudois pork, braised celery shoots and roasted vegetables
on toast. Away from the kitchen, students working front-
of-house are also given regular critiques by experts, helping
them develop and ensuring customer needs are always placed
front and centre during every service.
While understandably proud to have won a Michelin star,
Bourassin is determined that Le Berceau will keep improving,
and not stray from its key aim – training the managers of
tomorrow. The excitement on campus when the news first
broke was palpable, he recalls, and he is acutely aware that
the award could deliver longer-term benefits for graduates
too, noting: “The students were incredibly happy and proud,
and they celebrated with us, with some even being clever
enough to note that now they can put work experience at a
Michelin-starred restaurant on their resumes.”
There is no doubt that Le Berceau’s recognition in the
Michelin Guide, whose inspectors paid tribute to the ‘great
finesse’ shown in every dish as well as the ‘impressive
service’, underlines how the hospitality management school’s
restaurant is going from strength to strength, which can only
be good news for the industry as a whole.
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APPETISERS
From pop-up bars to partnerships with renowned mixologists,
top hotels are working hard to up their beverage game.
The global F&B sector has witnessed a significant shake-up
in recent times, moving from an industry of imitation to one
characterised by innovation. When it comes to beverages, for
example, today’s hotels are tapping into the experience-led
economy by introducing elevated drinks concepts.
Naturally, the rise in the popularity of craft beer and spirits
has led some hotels to prioritise the fact they have onsite
breweries and distilleries in their marketing. Cavalier Hotel
in Virginia Beach includes a bourbon, rye and vodka distillery,
while BrewDog recently announced plans to open a second
DogHouse property at Ellon in Aberdeenshire – complete
with in-room beer taps – after launching the concept in
Ohio last year. Likewise, The Swan in Suffolk offers guests
the chance to sample beers and spirits at Adnams’ very own
production facility, while gin-themed boutique The Distillery
on London’s coveted Portobello Road hosts regular tasting
experiences in its basement unit – billed as The Ginstitute.
Others have partnered with alcohol brands – Raffles Hotels
recently collaborated with Sipsmith to create a signature gin –
while temporary pop-ups have also come to the fore as a way
of testing the market. This includes Marriott International,
which launched Canvas, an F&B incubator project in 2014,
established to make better use of under-utilised space in its
European hotels; the rooftop at Marriott Park Lane in London
was transformed into a rustic summer garden by former
Restaurant & Bar Manager Ashley Dawes, while hot on its
heels came MI+ME, an urban cheese-and-charcuterie bar
within St. Pancras Renaissance Hotel.
020
Raising the Bar
As for programming, Bulgari Hotels & Resorts has
introduced the Symposia Mixology Event, a series of two-
night shows bringing six top bartenders – as named by The
World’s 50 Best Bars – to Bulgari venues in Beijing, Shanghai,
Tokyo, Dubai, Bali and Milan. Created by Dario Schiavoni,
Bar Director of Bulgari Hotel Beijing, the initiative sees guest
bartenders share six cocktail and mocktail recipes, each one
inspired by a particular Bulgari hotel. Shanghai held the first
event in March, kicking off with Nick Wu and Hidetsugu Ueno
from Tokyo’s Bar High Five and Bangkok’s Locker Room,
while José Luis Léon Martinez of Mexico City’s Licorería
Limantour presented the Beijing edition in May, and Kris Du
from Shanghai’s Speak Low hosted the Milan programme in
June. Later this year, Bulgari Resort Bali will welcome Jad
Ballout, owner of Beirut’s Central Station Bar, while in Dubai,
the guest bartender will be Luca Cinalli from London’s Oriole
Bar. The last instalment will take place in Tokyo in October,
with Cyprus’ Dinos Constantinides taking the creative reins.
Elsewhere, InterContinental Bali Resort has teamed up with
mixologist Grétar Matthiasson – named 2018 International
Bartenders Association Short Drink World Champion – to
create the exclusive Sunset Cocktails Collection, reinvigorating
the drinks offer at its Sunset Beach Bar & Grill.
From onsite breweries and distilleries to pop-ups and
collaborations, the world’s top hotels are clearly responding
to the growing customer demand for brilliant beverages,
delivering forward-looking programmes that really tickle
the taste buds of consumers.
APPETISERS
Hotels can no longer afford to ignore the growing impact of
the Third Wave Coffee movement on guest expectations.
Wherever you look these days, there are signs that forward-
thinking hotels are finally waking up to the power of good
coffee. Recently, Yotel partnered with Workshop Coffee in a
move that will see the pair develop a bespoke single-origin
coffee for the global hotel group, while no fewer than four Ace
Hotels across the US now have Stumptown Coffee Roasters
cafés on-site. Meanwhile, at the launch of Super Lyan, the
ambitious new bar at Kimpton de Witt in Amsterdam, Ryan
Chetiyawardana emphasised that his house blend was not
simply an afterthought, but instead a carefully considered
mix of Brazilian and Nicaraguan beans, supplied by local
roaster Lot Sixty One.
All of this can be seen as emblematic of the Third Wave
Coffee movement, which positions coffee as an artisanal
foodstuff across all stages of production and consumption
(like say wine), rather than a mere commodity. Its supporters
argue that changing different parts of the coffee-making
process can have a radical impact on the end result with, for
example, harvesting the beans later potentially producing a
fruitier brew, or extracting them via a French press delivering
a more full-bodied texture than an AeroPress.
Hotels, of course, typically provide coffee at various times
throughout the day – breakfast, drinks breaks, afternoon
tea and post-meal – and yet far too many properties still
rely on offering the same off-the-shelf blends as in years
gone by, seemingly unaware of how consumer tastes have
evolved in the meantime. “Hotels are really missing out on
the possibilities of coffee,” says Kevin Burrows, who founded
022
Riding the Wave
UK-based coffee-roasting business Iron & Fire in 2014 after
a decade working in one of the world’s Third Wave hotspots,
Melbourne. “For example, hotel restaurants put so much
effort into creating a meal, only to let customers down with
the last experience they provide, the coffee, which is often
made using cheap beans and equipment.”
To tease out the individual flavours of different beans, Iron
& Fire prepares coffee at its own roastery, but it also has a
coffee-machine showroom and a barista training centre that
educates those responsible for serving customers. “With
a little bit of work, you can get your staff making a good
cup of coffee even if they’re not skilled baristas,” explains
Burrows. “From a hotel’s perspective, people will pay for a
quality coffee, and most of that is pure profit. Quite apart from
the fact that properties will enjoy higher levels of customer
satisfaction by serving a high-quality product, they’ll also
make more money.”
Of course, hotels looking to tap into the money-spinning
potential of Third Wave Coffee must first develop a distinctive
offering that reflects what guests will be drinking in future.
“I think consumers will increasingly get into acidic coffees
and nuanced flavours in the coming years, similar to how the
wine market has evolved,” predicts Burrows. “Also, people
will start to look more for unusual coffees with strawberry
undertones, lemony acidity and so on.” This makes perfect
sense when you think about it; after all, nobody expects every
glass of wine to taste the same, so why should a cup of coffee
be any different?
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Something great is going
to happen this year.

Stay tuned...
 SERVICE

Profiling leading figures with

a fresh take on hotel F&B

“My philosophy is that I like

to see customers eating with
a smile and laughing. So I get
to know what people like, and
what makes them smile.”
Nobu Matsuhisa
 SERVICE

Sushi,
Boutiques
and Movies
Chef Nobu Matsuhisa and his fellow
stakeholders lift the lid on growing the
Nobu brand from a single restaurant
into a global hospitality empire.

Words: Chrissy Iley

I
’ve been rushing people off the phone all week with the line
“got to go – Robert De Niro’s waiting.” And he is. I’ve flown
to Las Vegas to meet the Oscar-winning actor, celebrity
chef Nobu Matsuhisa and entrepreneur Meir Teper. They
are the founders of Nobu Restaurants, which now has dozens
of sites around the world, and the rapidly growing Nobu Hotel
chain. Nobu Hotel at Caesars Palace was the first, and I’m here
for its fifth birthday.
The Nobu story began about 30 years ago when De Niro
discovered a small but cool eatery in LA called Matsuhisa,
whose Chef-Patron was one Nobu Matsuhisa. It was the
Japanese sushi chef’s first restaurant in Tinseltown, having
previously honed his craft in Alaska and South America.
De Niro became a regular and decided he’d like a similar
restaurant in New York, so he brought in his friend Meir
Teper, a fashion impresario and film producer, to help make
the dream a reality. “We were friends first,” says Teper,
recalling the origins of his relationship with the Hollywood
star. “I worked with him on movies a couple of times, but I
met Bob through another producer. We became friends and
 ”Japanese cuisine is very strong these
days in New York, and maybe one of
the reasons is Nobu. I think we really
started something.”
Robert de Niro
started travelling together. If he was going out on the road for
promo or location scouting, he liked me to join him.”
Teper is elegant and smells impeccably laundered. You see
their commonality: they like analysing details from food and
bed linen to places and cultures. They can go on forever about
these things, and they can also be quiet with one another.
De Niro, Teper and Matsuhisa call themselves the
stakeholders – it’s almost a movie title. That says it all.
They’re not controllers or CEOs. Stakeholders is where it’s
at. They’ve put in the money, the time, the skill. Teper
remembers: “Bob brought me to Matsuhisa, saying: ‘I’ve
found a nice Japanese restaurant, we should have dinner
there.’” Accepting the invitation, Teper found himself in a
small establishment where the chef not only cooked for his
customers, but chatted to them too, and the trio soon built
up a good rapport. But it would be a few more years before
Matsuhisa finally agreed to team up with them professionally;
the first Nobu restaurant opened in New York in 1994.
“After New York, we were so successful, people started
saying, ‘can we have Nobu London? Can we have Nobu Vegas?’
but Nobu’s a chef and Robert’s an actor,” Teper continues. “I
was the only businessperson in the group, I understood how
to negotiate, how to make the deal.” Gradually, his interests
in film and fashion disappeared: “I’m so busy with Nobu and
I put so much time into it, everything else has gone away.”
At the party later on, De Niro, Matsuhisa, Teper and Trevor
Horwell, CEO of Nobu Hospitality, sit together in the rooftop
penthouse suite. Chefs dressed in white are making sushi.
Servers are topping up champagne and lychee martinis.
Teper and De Niro watch everything as if it’s on a screen, as
if they’re in a movie of their own.
The party is filled with casino high-rollers, those who have
won and lost millions, and deserve a bit of caviar on their
sushi. There is no VIP area, no silver cord, yet the stakeholders
keep to themselves. De Niro looks content, approachable, but
no-one does approach him.
We go to a different suite for our interview and he is
extremely courteous, accommodating even. Where would I
like him to sit? Opposite or beside? Sofa or chair? If he was a
Nobu dish, I ask, what would he be? “I might be the artichoke
salad,” he replies. I was rather hoping to be the artichoke
028
salad myself, I joke – soft and creamy on the inside, crispy
on the outside. “Ok,” he says without a fight. “I guess I’d be
a big fish. The cod.” The black cod with the sweet miso on the
side that you don’t discover straight away? “Yeah.”
Of course, it’s hard to overstate the impact of Nobu’s clever
fusion of Japanese and Peruvian gastronomy on the culinary
world. “Japanese cuisine is very strong these days in New
York, and maybe one of the reasons is Nobu,” ponders De
Niro. “I think we really started something. If somebody’s been
in the door once and it’s no good, they don’t come back, but
with Nobu, they come back.”
De Niro discovered Matsuhisa, so to speak. From
restaurants, they graduated to hotels. It wasn’t a plan, it
just sort of happened. “I thought we owed it to ourselves,”
explains De Niro. “Let’s do our own thing. It felt good to open
a hotel – a Nobu hotel with a Nobu restaurant in it. It all
happened simultaneously. Meir started seriously thinking of
doing the Nobu hotel here in Caesars Palace. He came in on
the Tribeca Grill [another of De Niro’s restaurants in New
York] – when I needed partners for Nobu, he was the only
one that I had.”
Today, Nobu Hotels has grown to encompass sites around
the world, including Malibu, Miami Beach, Los Cabos in
Mexico, Shoreditch in London, Marbella, Ibiza Bay and Manila
in the Philippines, with further properties planned in the likes
of Chicago, Atlanta, São Paolo, Warsaw, Riyadh and Tel Aviv.
Last year, the brand reported it was on track to have 20 hotels
by 2020.
All of which begs the question, how does De Niro balance
the demands of Nobu’s rapid expansion with his acting
career? How does he compartmentalise? “I’m not doing
what they do,” he answers. “I’m here when they need me.
We always ask each other for their input, and I’m front and
centre when needed.”
De Niro doesn’t do the deals like Meir does, he’s the
metaphor for the brand. In the olden days, he threw himself
into roles very intensely, and there was not much space for
anything else. “These days, we have meetings on set if it’s
not a tough day,” he reveals. “Sometimes I’m waiting around
a lot, so we sit in my camper. You need to get your mind off
things, it’s a welcome distraction.”
 SERVICE

Miso black cod at Nobu Hotel Ibiza Bay

Photography: © Steven Freeman

Nobu Hotel Marbella in southern Spain Photography: © Charly Simon

029
SERVICE
Yellowtail sashimi with jalapeno
at Nobu Hotel Ibiza Bay
”I was the only businessperson in the group, I
understoood how to negotiate, how to make the deal.”
Meir Teper
Incidentally, De Niro has worked out I have trouble saying
Nobu’s last name. I’m not really sure how he spotted this, but
I find it endearing. We all like to be known. He tries to teach it
to me over and over again as if I’m a baby learning to speak.
When he’s satisfied, I tell him the first time I went to
Matsuhisa, Kelly Osbourne took me. She said it was a family
restaurant that she’d grown up in. I can’t remember what
I ate; he responds, “I had the cod and that told me right
away, this guy is really special.” Is he good at making instant
assessments of people? He nods. “I like him,” he adds. “He’s
low-key and I knew that there is no way this restaurant
wouldn’t work in New York.”
Speaking of which, Matsuhisa is waiting for me, and De
Niro asks if he can stay while we talk about the fusion cuisine
that has helped make him a household name. The film star’s
030
Photography: © Henry Hargreaves
charmingly concerned for my jetlag, whereas the chef thinks
I’ve just had one too many cocktails.
When I ask Matsuhisa to tell me how he invented his
signature dish of miso black cod, he shrugs. “It’s a very old
Japanese style, but I made it in a different way,” he says. “In
the beginning, I was looking for a nice but cheap product. I
found frozen black cod at 25 cents a pound, though I couldn’t
serve it as sashimi because it’s frozen. And I blended the
traditional miso sauce with a sugar marinade because I like
sweet sauces.”
In every Nobu restaurant, waiters are imbued with an
uncanny ability to assess diners, and suggest exactly what
they might want to order. “My philosophy is that I like to
see customers eating with a smile and laughing,” Matsuhisa
explains. “So I get to know what people like, and what makes
them smile. Hotels are the same concept, but the operation is
much bigger. People come because they want to eat good food
and enjoy good service, have a good bed and feel comfortable.”
Horwell, the British CEO, is last to join us; a vibrant
personality, he previously worked for the likes of Hard Rock
International, Como Group and Hyatt Hotels Corporation.
SERVICE
Nobu Hotel Los Cabos in Mexico
“When we thought about going into hotels eight years
ago, we were apprehensive because we already had a great
business, which was running incredible numbers,” he says,
recalling the discussions they had about branching out into
accommodation. “Some of the restaurants would do 200,000
covers a year, and each cheque was about US$120. If you have
these numbers, you think, why go into hotels?
”I don’t ever want to cook without heart, without
passion. It’s about making people happy.”
Nobu Matsuhisa
“It was really because we didn’t want to put a restaurant
in every city of the world, which commoditises the brand. If
you go into a secondary city, you might not get the volume,
you might be spending too much on the ones that aren’t
doing well. We didn’t want to go into secondary cities, so we
thought about doing hotels. We also had a lot of customers,
three million going through the doors of Nobu, so why not
get them to stay? For instance, there was a Nobu restaurant
in Malibu before there was a hotel.”
032
Robert de Niro joined forces with
Nobu Matsuhisa in 1994
Photography: © Jeffrey Mosier Photography
Nobu Ryokan Malibu may well be the most beautiful hotel
on the planet; with only sixteen rooms, it’s the place for the
celebrity staycation. “The Nobu restaurant in that hotel is still
doing the same numbers, in fact better, than 20 years ago,”
remarks Horwell. “That’s longevity. To me, that’s timeless.”
But aren’t they worried about diluting the brand? “We don’t
like to be predictable,” he says. “We have different designers,
the one in Shoreditch has won major design awards. The
menus have some things that are the same, but each chef
has created local specialities.”
Now Matsuhisa rejoins the conversation, and it soon
becomes apparent that he doesn’t really get me, and certainly
doesn’t get my jokes. De Niro is curious to watch this play out.
The tension builds further as Matsuhisa gets more and more
frustrated that I can’t follow his recipe for miso black cod.
“Why does everyone like their mother’s food?” he asks.
“Because the mother cooks for the kids with heart. I’m a chef
now, but I don’t ever want to cook without heart, without
passion. It’s about making people happy.” Was his mother a
good cook? “Oh yes. She would always be asking what I’d want
to eat tonight, tomorrow. Always with heart.”
I wonder if this is his big secret. Was Matsuhisa inspired
to create a successful hospitality empire because he had a
mother who cooked from the heart? I ask De Niro if his mother
was a cook. “Not great.” He sees where this is going, more
possible conflict with Nobu. “Get some sleep.”
 Fine porcelain from Limoges
Color table, white table, table accessoiries

raynaud.fr
contact@raynaud.fr

AP_SUPPER_236X275.indd 1 25/06/2019 16:45

Hong Kong’s
Star Chef
A passionate exponent of modern French fine dining, Olivier Elzer is
rising to the challenge of his demanding role as Culinary Director
of the new St. Regis Hong Kong.
Words: Neena Dhillon
T
all, purposeful and commanding, Olivier Elzer
strides around the understated sophistication
of his dining room with an air of efficiency
and discipline. He is checking that everything
is as it should be during this lunchtime service at
L’Envol, occasionally pulling aside members of his
team to ensure nothing falls short of his own exacting
standards, while choreographing the delivery of plates
and presiding over adjustments.
This, I am to learn, is Elzer’s German side, a part of
his personality that means he thrives on the precision
required of fine dining here in Hong Kong, as well as
the hierarchical nature of Michelin establishments the
world over. Yet as he stops and talks to guests savouring
his dishes, his warm charm and deep knowledge of food
prove irresistibly engaging, leaving hard-to-impress
Hong Kong folk hanging off his every word. Suddenly
he is French through and through, from inside out, the
heart and soul of the kitchen. Not a split but a dual
personality, a chef who leaves fusion to others, but
who thrives on contrasts, on complementing forces,
the very idea of two worlds coming together.
Born in Germany but raised in France, Elzer credits
his mother with introducing him to the simplest yet
finest ingredients his home country had to offer,
where the ideas of seasonality, nature, variety and
quality clearly struck a chord. While working at the
family restaurant in the south of France, he stepped
in when the resident sous-chef took ill, and “fell in
love instantly”, as he puts it. “The job only called for
a low level of skill but I had my first taste of pressure,
execution and pace. I knew then that you couldn’t learn
good cooking by studying alone; it happens on the
battlefield, working 18, 19 hours if necessary, absorbing
lessons from other chefs like a sponge. It was a totally
painful but pleasurable process of learning.”
While Elzer did attend a hotel industry-recognised
school in Cannes, it was his good fortune to also visit
some of France’s foremost epicurean establishments
during his formative years, his growing passion for
food recognised and supported by a close family
friend, giving him the opportunity to sample Michelin-
starred cuisine first hand. After gaining his diploma, a
succession of jobs ensued in Michelin kitchens across
France, including the illustrious La Pyramide in Vienne,
until his appointment as Head Chef of Abbaye de la
Bussière in Burgundy before his 30th birthday. A first
Michelin star soon followed, and he was named among
France’s Best Young Chefs by gastronomic guide Gault
& Millau shortly after.
Meeting him now at the newly opened St. Regis Hong
Kong – where he is both Culinary Director and Head
 SERVICE

Photography: © Moses Ng
 Red prawn ‘carabineros’ at L’Envol
Chef of its graceful contemporary French restaurant L’Envol
– seems fitting. He is celebrating not just a 40th birthday, but
also a decade working in Hong Kong. Here again is that theme
of duality. Perhaps Elzer could have sailed through more
prestigious hotel kitchens on familiar turf back in France. But
where would be the challenge in that? Instead it was an offer
from culinary legend Pierre Gagnaire, who Elzer first met in
Paris, which lured the chef out to Hong Kong.
“I’m ashamed to say it now, but my vision of Asia back
then was old Jackie Chan movies,” he admits sheepishly.
“As soon as I arrived, I knew this city was made for me – I
couldn’t believe the energy, the dynamic pace, the incredible
buildings. As a foreigner to Hong Kong, you need two to three
years to understand the market and the palate. Then there’s
the efficiency. When you have a city with maybe 60,000
restaurants, you can lose a customer instantly if your flavour,
technique or menu is not right. The competition is intense so
you have to hit just the right spot to make it work out here.
You need momentum to capture people.”
Listening to the chef talk about his time in what is arguably
Asia’s hottest dining scene reveals how it has instilled in him
a keen commercial sense, as well as a greater understanding
of ingredient sourcing on a global scale, and the need to adapt
to different customer expectations. Culminating in his latest
role, Elzer has made a name for himself by taking his long-
held passion for reinventing and redefining French cuisine
036
direct to the demanding clientele of Hong Kong, all while
refining a creative, emotive experience that totally knocks the
stuffiness out of what you might traditionally expect to find
in a fine-dining restaurant. For him, it is about comfort over
conformity, intimacy over austerity, mood over manners, and
quality above all else.
Over the past ten years, the chef has seen up close how the
tastes of Hong Kong’s gourmands have changed. “They have
matured quickly to understand the specialities and nuances of
French cuisine, with interest in oysters from Brittany, wines
from the Rhône valley and strong cheeses from Bordeaux,” he
notes. “They have a strong memory for food, so you need to
keep moving, updating menus, responding with techniques,
flavours and presentation. Seasonality is key – I have three
deliveries from France and Belgium arriving every week,
with other ingredients coming from Australia, Japan and the
Philippines. We can source from anywhere in the world but we
have to pay 30% to 40% extra for shipping and duties, and at
the same time our customers want to pay less.”
It’s a tricky conundrum, exacerbated by factors such as
exorbitantly high real-estate costs. One of Elver’s solutions
has been to vary the offering at L’Envol, with guests able to
enjoy a speedy three-course gastronomic affair for HK$588
(£59) at lunchtime, contrasting with more of an emphasis on
the signature seven-course tasting menu and à la carte dishes
to linger over in the evening.

L’Envol at The St. Regis Hong Kong
Elzer’s career in Hong Kong began at Mandarin Oriental’s
Pierre, where he maintained two Michelin stars during his
tenure, followed by a three-year run as Executive Chef at
the triple-Michelin-starred L’Atelier de Joël Robuchon. Of
course, the eponymous chef behind L’Atelier passed away
last year, and Elzer is keen to pay tribute to his charismatic
mentor. “Mr Robuchon was a man of a thousand layers who
taught me so much about respecting ingredients, and showed
such kindness,” he recalls. “He had restaurants around the
world, so had to work hard to protect his privacy. I will always
remember the big kiss I had from him after being invited to
his tasting menu in Singapore. He was incredibly generous. If
there was any chef I could work with again, I would wish for
the impossible, and select my mentor.”
Experience gleaned from these two kitchens opened up an
opportunity for Elzer to strike out on his own with a French
restaurant called Seasons in trendy Causeway Bay, a venture
that initially gave him a sense of freedom and expression he’d
not encountered before. Although the establishment earned
a Michelin star in its first year of trading, the chef soon felt
constrained when he differed with his partner on wanting to
elevate the business proposition from casual to fine dining.
Fortuitously, and for a second time in his life, the sickness of
a sous-chef meant he was in the right place at the right time.
Working in Seasons on his day off, Elzer noticed a table of
po-faced businessmen who he suspected were inspectors. “I
SERVICE
Photography: © Michael Weber Photography
introduced my dishes to them and then they asked me to sit
down for a private talk,” he remembers, laughing. “Turned
out it was the management of The St. Regis Hong Kong, and
they were looking for a Michelin chef to take the helm of their
new F&B operations.” Promised the opportunity to come in
and run things the way he saw fit, and perhaps buoyed by
the backing and prospect of security offered by owner China
Resources, Elzer accepted the challenge. “Hong Kong had
been waiting for an ambitious luxury hotel opening of this
level,” he says. “Coming in early, I knew straight away that
I wanted to change back-of-house while altering the kitchen
layout in L’Envol, adding a section for pastry, creating a
cheese cellar and introducing more capacity for wine.”
The chef admits to rubbing up architects the wrong way
in the past (“the ones with big egos can be very sensitive”),
but here he established a good rapport with André Fu, the
Hong Kong-based designer whose curated mansion concept
permeates the hotel, reflecting both the brand’s stately
residential legacy and Hong Kong’s distinctive architectural
silhouettes and rich culture. As a setting for the haute cuisine
of L’Envol, Fu has been stylistically guided by Coco Chanel’s
spirit, seeking to create a contemporary yet timeless union of
wood, stone, quartz and brushed bronze, the feminine tonal
scheme understated in white, beige and gold. Table linens
are handmade with motifs that mimic champagne bubbles,
while dinnerware has been selected from Bernardaud. Elzer
037
SERVICE
also reveals that he liked the idea of an open kitchen, but
understood that some clients would want privacy, so asked
Fu to artfully divide the space in two.
Without doubt, Elzer clearly has a keen eye for design.
“When it comes to colours, lighting, accessories, I think
you need to work with the real look of a restaurant, not 3D
pictures,” he argues. “When I saw the texture of our crystal
quartz chandeliers, I liked the idea of the contrast between the
fine finish at the top and the raw edges.” The menu mirrors
this aesthetic with thick papyrus sheets – which can be
updated in-house to reflect seasonal updates – encased in a
finer stock and silk finish wrapping. In its entirety, it serves as
an attractive memento of a guest’s visit, one to keep, an idea
that harks back to his days of visiting Michelin restaurants
and getting chefs to sign their menus.
There’s that romantic French side again, the one that
wants to evoke emotions and memories, not least through
stunning signature dishes that hold firm to the soul of French
gastronomy, yet sing with verve, invention and originality.
Dedicated fans won’t be disappointed – his signature five-
spices grilled tuna makes an appearance, while other superb
starters elevate humble ingredients such as cauliflower, white
asparagus and red prawn to dazzling heights. High-quality
produce abounds, spanning everything from Brittany blue
lobster, John Dory and abalone – an obsession of Chinese
diners – to pork shoulder, pigeon and milk-fed veal fillet.
038
Coffee cremeux and caramelised pecan nuts with
mascarpone ice cream at L’Envol
There are Asian twists along the way too – a hint of wasabi
here, an injection of sea urchin there. And as expected,
desserts are pretty as a picture, feminine, indulgent, airy
and delicate.
Having brought a trusted team with him – about 60% of
L’Envol’s team have worked for Elzer before – everything
seems to be in place for this ambitious chef to embark upon yet
another Michelin-star run. Moreover, he seems comfortable
with the responsibilities of his second role as the hotel’s
Culinary Director, confiding that he recently pulled up the
mixologists over at The St. Regis Bar after a guest reported
having to wait too long for his cocktail to appear; Elzer
smoothed things over by entertaining said guest with a glass
of champagne and instantly putting things right. I ask why
he isn’t Executive Chef – “too much paperwork” is his canny
response. Anyway, in Executive Sous-Chef Vincent Leroux,
he has a trusted comrade with whom he talks daily, while
stylish Cantonese restaurant Rùn is already in the safe hands
of culinary master Hung Chi-Kwong.
For now though, there are hands to shake and guests to
send off with kind words and a smile as L’Envol finishes its
lunch service. Then, once the kitchen has been made spotless
and everything returned to its allocated place, he can swap his
natty uniform for an equally natty Adidas top, and set off for
a break on the streets of Hong Kong, before service resumes
all over again later this evening.
STAR

F OLLOW US

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

Exploring the concepts behind

new hotel F&B venues

“Far too often, design is

shoehorned in during the later
stages of a project, so you don’t
get an opportunity for it to
become one with the concept.”
Ryan Chetiyawardana aka Mr Lyan
STARTERS

Photography: © Michael Kleinberg

The Fleur Room

Moxy Chelsea, New York City

Crowning the newly built Moxy Chelsea in Manhattan’s blossoming Flower
District – and named Best Bar at AHEAD Americas 2019 – the Rockwell
Group-designed Fleur Room is accessed from street level via a mysterious
vestibule staircase, before enveloping guests in a vibrant scheme inspired
by the botanicals of the streets below.
Taking the form of an intimate rooftop bar on the 35th floor with both
indoor and outdoor elements, the elevation and positioning of the space
offer sweeping views over the city. Characterised by its floral theme and
large botanical prints, The Fleur Room further incorporates a textured
palette of materials, including rough concrete and polished bronze, for a
subtly industrial undertone. And a sleek copper-clad bar is offset by the
rounded silhouettes of water drop chandeliers, whilst subdued indirect
lighting creates an intimate atmosphere and emphasises the view.
Florals are further referenced across fabrics, colourful arrangements
on tables and inverted resin pyramids that glow with embedded petals.
Meanwhile, a distinctively shaped disco ball, salvaged from Los Angeles’
infamous Vertigo nightclub, hangs above guests to add a sense of decadent
glamour, and at the touch of a button the space’s wraparound glass walls
can be retracted to transform it into an open-air veranda.
Developed in collaboration with Tao Group and Angelo Bianchi, Principal
of AB Hospitality Consulting, the bar serves a menu of gourmet bites and
bespoke cocktails curated by Executive Chef Jason Hall, with highlights
including black truffle popcorn, king crab salad, and signature drink
Fleur of the Valley, combining Grey Goose, prosecco, fresh strawberries
and basil. The Fleur Room is joined within the hotel by an Italian fusion
restaurant, café and bar trio conceptualised by Tao Group with Francesco
Panella of Antica Pesa – rounding out an F&B programme that has the city
flocking to experience it.
www.moxy-hotels.marriott.com

IN A BITE Owner: Tao Group, Lightstone Group • Operator: Tao Group • Developer: Lightstone Group • Interior Design: Rockwell Group • Architect: Stonehill
Taylor • F&B Consultant: Next Step Design • Procurement: Purchasing Associates • Lighting Design: Focus Lighting • Art Consultant: Rare Culture • Head Chef: Jason
Hall • Beverage Director: Nikki McCutcheon • Director of Operations: Michael Marinoff • Menu and Graphic Design: QNY • Uniform Design: Kimmie Kakes

042
STARTERS

Photography: © Stephan Lemke

Heimat
25hours Hotel Hafencity, Hamburg

The restaurant was closed on Supper’s last visit to 25hours Hafencity,
though finding somewhere to hang out only required a two-minute walk to
sister hotel Altes Hafenamt, where Boilerman Bar and Neni were packed. A
year later, both venues are as popular as ever, but no more so than Heimat.
Hamburg is the hometown of 25hours (the original hotel, now
appropriately known as ‘Number One’, is on the other side of town) and,
judging by Heimat’s success, the company clearly knows what locals want.
Here, the brand has collaborated with host Dominik Kirchhoff, sommelier
Lars Mahlmann and chef Kolin Krüger-Heyden to create a concept offering
the best regional cuisine from Germany, Austria and Switzerland.
Above the bar, glasses of soil from local vineyards add an olfactory
element to the oenological activity below. Designer Conni Kotte has
reinvented the space with dark earthy tones, cabernet-hued curtains,
inky-black tables and velvet seats to provide a cosy, wine-cellar ambience.
Meanwhile, the menu is structured around dishes from any two of a variety
of wine-growing regions, alongside classics spanning a vast geographical
range from the North Sea to the Alps. Dishes, and the viticultural regions
which shape them, change quarterly in line with the seasons.
At the heart of the offering is a centrepiece sharing platter, or ‘herzstück’,
around which side dishes are served in brimming copper tureens. A joint of
Husum-bred beef comes with bean ragout and potato gratin, and a whole
turbot arrives with riesling sauce alongside pea and lettuce salad.
Heimat translates roughly as ‘homeland’ in English but for German-
speaking nations it is one of those words, like the Danish ‘hygge’, with
deeper meaning, encompassing notions such as childhood memory,
nostalgia and belonging. Or as Krüger-Heyden puts it: “Heimat means
dining in a relaxed atmosphere. Heimat means sharing and lots of different
pots on the table. And of course, great wines as well.”
www.heimatrestaurant.com

IN A BITE Covers: 85 • Private Dining Rooms: 1 • Owner: 25hours Hotel Company • Interior Design: Conni Kotte • Head Chef: Kolin Krüger-Heyden • F&B Manager:
Lars Mählmann • Sommelier: Dominik Kirchhoff • Dinnerware: Serax, Steelite • Cutlery: Solex • Glassware: Chef & Sommelier, La Rochère • Buffetware: Emile Henry
• Table Linen: Libeco • Menu Design: Nørd design • Uniform Design: Saat / Merz beim Schwanen

044
 The soul of stylish vintage combined with old-world charm.

www.tigerhotel.co.kr

Adv_w168xh210mm_ES.indd 1 14/06/2019 15:32:39

STARTERS

Photography: © Brandon Barré

Louix Louis
The St. Regis Toronto

Inspired by Toronto’s whisky-producing heritage, Louix Louis spans
3,720ft2 on the 31st floor of St. Regis’ first Canadian property. The
restaurant’s interiors by DesignAgency, which is also behind the ground-
floor lobby and Astor Lounge, make full use of warm amber tones, giving
guests the impression of dining in a cut-crystal glass filled with whisky.
The epicurean experience begins with visitors entering an impressive
gilded mosaic lobby. Here, a host station combines burled walnut and
burgundy leather with bronze detailing, while champagne-coloured tiles
are ignited by golden light from a geometric chandelier overhead.
Upon moving into the main restaurant, the eye is drawn to a 30ft bar
of book-matched cognac marble with a lacquered-oak countertop, which
sits below sculpted-bronze and antique-smoked mirrored shelving rising
18ft. Another hero feature is the immense handpainted ceiling mural by
local artist Madison Van Rijn, an abstract combination of metallics, browns
and golds reminiscent of whisky swirling in a tumbler, while three glass
chandeliers cast soft light over a space filled with leather armchairs, curved
elongated sofas, scalloped banquettes and comfy bar stools. Meanwhile,
a raised mezzanine hosts a 24-seat private dining room, showcasing a
darker palette of burgundy leathers, charcoal velvets, marbles and stained-
oak finishes.
Louix Louis’ culinary concept, overseen by Head Chef Guillaume Robin
and Chef de Cuisine Mahesh Bhambure, allies contemporary American
cooking with classical French technique; typical dishes include whole
truffle chicken, Dover sole meuniére and pastrami short rib. Guests can
also choose from an extensive cocktail menu or more than 500 dark spirits,
selecting from one of the largest collections in North America.
www.louixlouis.com

IN A BITE Covers: 130 • Owner: InnVest Hotels • Operator: Marriott International • Architecture: Zeidler • Interior Design: DesignAgency • F&B Consultant: Chris
Hart Consulting, Icon Legacy • Procurement: Sue Dulmage & Associates • Head Chef: Guillaume Robin • Chef de Cuisine: Mahesh Bhambure • F&B General
Manager: Dominik Ociesa • Head Sommelier: Myles Harrison • Dinnerware: Dudson, Playground • Cutlery: Fortessa • Glassware: Schott Zwiesel • Table Linen: My
Drap, Casa Rovea • Menu, Graphic and Uniform Design: Icon Legacy

046
 BY APPOINTMENT TO
HRH THE PRINCE OF WALES
SUPPLIER OF CRYSTAL GLASS
JOHN JENKINS & SONS LTD
T/A WILLIAM YEOWARD CRYSTAL
HAMPSHIRE ENGLAND

JOHN JENKINS established 1901

the perfect cocktail… the perfect glass

NYEWOOD, ROGATE, PETERSFIELD, HAMPSHIRE GU31 5HZ Tel: 01730 821811 Email: office@johnjenkins.co.uk
NEW YORK SHOWROOM, 41 MADISON AVENUE, 13TH FLOOR, NEW YORK, NY 10010 Tel: 1-800-818-8484

www.johnjenkins.co.uk
STARTERS
Idlewild
InterContinental Singapore
Named after JFK Airport’s original moniker, Idlewild harks back to
the golden age of air travel, with Hassell Studio setting out to create a
journey “full of discovery and delight”. The bar is located at one of central
Singapore’s most prominent sites, the InterContinental at Bugis Junction,
yet is discreetly tucked away – a speakeasy in the very heart of the city.
The design is hooked around an imaginary couple, as Paul Semple of
Hassell explains: “Albert moved from the US to Hong Kong in 1925 in
search of adventure. An engineer by training, he found himself working
as a producer in the film industry with Run Run Shaw and later Cathay in
Singapore. May, a Cantonese beauty and actor, met Albert in 1930, moving
to Singapore in 1935. Idlewild was a gift from him to her.”
Guests arrive through a dusky pink velvet reveal to find themselves in
an intimate parlour with rich blue walls, adorned with photographs and
travel memorabilia. And a ‘Cabinet of Curiosities’ houses a rare and exotic
selection of liqueurs and spirits, curated by Proof & Company.
IN A BITE Covers: 89 – 105 • Owner: BCH Hotel Investments • Operator: InterContinental Singapore • Interior Design: Hassell Studio • Drinks Consultant: Proof &
Company • Lighting Design: DJCoalition • Executive Chef: Eric Neo • Head of Operations and Creative: Andy Griffiths • Glassware and Barware: Proof & Company
• Buffetware: Zieher • Menu and Graphic Design: Manic Design
048
Photography: © E.K. Yap
A sweeping split-level bar guides visitors through the space, decorated
with smoky mirrors, hand-glazed tiles and plush counter stools. The
main salon and performance area is lined with booth seating, wrapped in
embossed velvets within mirrored niches, and accented with rich mother-
of-pearl tabletops and patterned panelling framed in pink stained timber.
The focus is on the stage, where live music is performed nightly; behind
the embossed velvet curtain backdrop is a secret VIP entrance, ensuring
performers can enjoy a smooth arrival and departure.
The drinks offer, overseen by New Zealander Andy Griffiths, also takes
its inspiration from the jet-set era. Idlewild Airport was where the first
transatlantic flight took to the air, and the cocktail menu takes this as
its jumping-off point, with drinks classified under airport codes – and
libations based on travel hubs such as Lima, Havana, London and Paris.
www.idlewild.sg
Thanks La Réserve Paris © Safran Paris

Ta b l e w a r e , B u f f e t Te a - t i m e , S u i t e

L E T ’ S C R E A T E T O G E T H E R
W W W. S A F R A N P A R I S . C O M
STARTERS
Torno Subito
W Dubai – The Palm
Massimo Bottura’s first restaurant outside Italy, Torno Subito at W Dubai
– The Palm is a deeply personal project, which takes guests on a journey
through the triple-Michelin-starred chef’s childhood, and celebrates the
stylish coastal playground of Rimini in the 1960s. Translating as ‘I’ll be
back soon’, a nod to the signs Italian shopkeepers hang on the door during
their afternoon break, Torno Subito is all about having fun, with Bottura’s
bold vision brought to life by local interior design firm Bishop Design.
Both the main restaurant and adjoining beachside terrace present a
veritable riot of colour; the walls, ceilings and furniture are filled with
striking green, blue and pink shades as well as softer pastel hues, all neatly
offset by floors showcasing 3D agitated sand and black-and-white-striped
patterns. Bottura’s love of the seaside is writ large in details such as the
custom-made beach ball-style lights illuminating the dolce counter and
the life-sized images of sunbathers on the walls, while guests can take
their very own Polaroid in a photobooth at the entrance, which will then
go on display within a suspended ceiling feature.
IN A BITE Operator: Marriott International • Interior Design: Bishop Design • Signature Chef: Massimo Bottura • Chef de Cuisine: Bernardo Paladini • Tableware:
Zieher • Buffetware: Zieher • Furniture: Paola Lenti
050
Photography: © Alex Jeffries
The Italian restaurant’s kitchen, led by Bottura’s protégé Bernardo
Paladini, is open for lunch and dinner daily, and serves a selection of their
favourite recipes on colourful tableware, spanning everything from beef
tartare and tagliatelle al ragù to grilled octopus and robiola cheese and
truffle pizza. Afterwards, guests can treat themselves to an ice cream from
the roving gelato cart, or enjoy a signature cocktail from the bar.
Torno Subito is one of six F&B venues at W Dubai – The Palm, the 350-
key luxury hotel that opened its doors earlier this year. The property’s
other options are Akira Back, a Japanese-Korean fusion restaurant that
represents the eponymous chef’s first foray into the Middle East; SoBe,
an adult’s-only rooftop bar inspired by the spirit of Miami; LIV, an
international all-day dining venue; WET Deck, offering a fresh menu of
poolside bites and beverages; and W Lounge, a lobby space where visitors
can order small plates, hot drinks and cocktails.
www.tornosubitodubai.com
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 The Times Square
Edition
New York City

Words: Kristofer Thomas • Photography: © Nikolas Koenig (unless stated)

T
here is a sentiment among a subsection of New York natives
that Times Square isn’t actually in New York – not anymore
anyway. Like Vatican City isn’t technically in Rome, and
Monaco borders France but keeps its procedural distance,
the gleaming billboards and monolith flagships of Times Square are
enjoyed by the intersection’s tourist class, and closer to tolerated or
humoured by locals.
It wasn’t always like this though; the area’s place in New York lore
as a proving ground for stars and criminals alike through the 20th
century remains, but with its modern-day positioning as heart of
the city for everyone but locals came creeping sterility, and a loss of
any discernible character untethered from heavyweight commerce.
In business terms, there is a tried and tested formula for hospitality
success in today’s Times Square, and if you have the money to build
it then they will most likely come. So why take risks?
Ian Schrager – hotelier, developer and New York veteran – knows
a thing or two about risks. He took one back in 1977 when crafting

052
MAIN COURSE

053

the decadent Studio 54 a few blocks away, and revolutionised nightlife
culture in the process. Then another came in the eighties when he
stripped back the traditional hotel model under the Morgans Hotel
Group banner to find something more intimate and stylish, introducing
the world to the boutique sector.
Whilst his latest venture in the Marriott International-partnered
Edition Hotels sees the risks less pronounced – toned down in favour of
a lifestyle offer in line with more comfortable times – in returning to his
old stomping ground with The Times Square Edition in tow, Schrager
demonstrates by way of its three distinct F&B spaces that he still has
a few tricks up his sleeves for guests, and surprises for New Yorkers –
just passing through or otherwise. Reunited following their work on the
brand’s stately London outpost, Schrager, Edition and designers Yabu
Pushelberg have sought to counteract the chains and nondescript cast of
venues below with notes of drama, history and the natural world.
“The F&B spaces go hand-in-hand with the hotel’s overall direction,”
says Glenn Pushelberg, the eponymous studio’s co-founder. “When
we thought about how we wanted to approach the project, we asked
ourselves what would be an unexpected move for Times Square. We
were inspired by Ian’s first venture in hospitality, the Morgans Hotel
with Andree Putman, but added a modern, Yabu Pushelberg twist. The
outcome is a complete counterpoint to the area.”
054
© Liz Clayman
The surprises begin as early as the Lobby Bar, where, with delicate
beige drapes closed, guests are cocooned within a residential-style space
and immediate respite from the neon chaos beyond the window. All-
white accent furnishings, custom bleached leather armchairs and ivory
hand-tufted silk area rugs make for a suitably elegant scene for elevated
bar fare including shiitake, sweet potato and hoisin glaze skewers
and homemade croissants, generating something closer to a living
room than a bar at the western world’s busiest intersection. A darker
counterpoint adjacent sets a circular brass table amongst a pack of black
leather armchairs and matching wood panels, lampshades and carpet
– the gold hue of the table echoed by the orange and gold of a fireplace
and flanking candles.
This refined styling carries through to 701West, the hotel’s signature
fine-dining option, with pops of colour brought into the fold by way
of chartreuse and electric blue velvet banquettes – the space’s white
marble mosaic floors and amber mahogany wood panels hinting at the
old-world glamour of its wine list.
Meanwhile, a cocktail programme curated by Bar Director Salvatore
Tafuri features avant-garde mixtures and presentations, including
Bali Ha’i – a rum punch made with mango noodles – alongside an Old
Fashioned with shiitake-infused bourbon and a truffled peach garnish.
“We wanted to repackage the liveliness Times Square has to offer in a

© Liz Clayman
subtle, pared-back way,” says Pushelberg. “The F&B environments do
just that, we take the kinetic energy from below to act as a parallel to the
way wining, dining and entertainment can be done. The hotel challenges
what the area can be, and to us, that is invigorating.”
George Yabu, the studio’s other co-founder, agrees completely: “Each
F&B space is an extension of the hotel’s vision. We used public spaces to
explore how Times Square can be experienced in a new, contemporary
way. To counteract the surroundings, we incorporated lush greenery,
serene outdoor terraces, and created a genuine respite to a location that
has historically embodied everything The Times Square Edition is not.
Each of the venues tells this story through their different offerings and
sense of place.”
Stepping out at the 9th floor, guests are ushered into the programme’s
next serving – a leafy oasis with the line between outdoor terrace and
indoor restaurant blurred by a canopy of plant life flowing throughout.
Inspired by the French brasseries and American chophouses Executive
Chef John Fraser once worked at – Fraser oversees the hotel’s entire
F&B programme for a coherent progression of culinary drama and
experimentation – Yabu Pushelberg’s ensemble cast of potted trees,
hanging ferns and climbing ivy not only give the space its breezy,
refreshing ambience, but smartly divide it into sections, echo the wall of
greenery behind the reception desk, and transport guests far away from
MAIN COURSE
their Times Square location if they so desire – the bustle and traffic
only visible if you stand to look over the terrace’s walls, and the glow of
billboards faded from this vantage point.
Where designers often draw inspiration from their surroundings, it is
almost as if the space is designed as an antithesis to the Times Square
experience, a natural remedy for the acceleration and perpetual motion
of the scene below. A menu of natural ingredients – think tuna crudo
with pickled kohlrabi and Fresno chillies, and an entire section dedicated
to lettuces – sees the loose theme translated into the culinary realm.
“Of all the things Times Square is known for, nature is not one of
them,” Pushelberg laughs. “We used greenery as a mechanism to
contrast the hotel from the neighbourhood by creating a botanical
boundary between the two environments.”
“Botanicals allowed us to transport guests into a calm, tranquil
environment, away from the lights and intersections below,” Yabu adds.
“Greenery also brought other aspects of the design to life, such as light
oak wood finishes and charcoal and cream walls.”
Tying an elaborate red bow atop the hotel’s F&B offer is Paradise,
the most dramatic of The Times Square Edition’s venues, marrying the
decadence of Schrager’s Studio 54 with the visual styling of burlesque
and cabaret. Chaotic, high energy and risqué, the concept is a hybrid
performance-gastronomy experience, which sees productions by
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Brooklyn collective House of Yes unfold alongside complementary
menus of imaginative dishes linked with the show’s narrative.
Provocative and uncompromising in its vision, the deep red palette
spreads across flared banquettes, a roof of programmable LEDs, a
boudoir-like glow behind the bar, and the scene of a Renaissance-styled
mural depicting hedonism the likes of which has not been seen in Times
Square for a long while.
Supper was in the Paradise audience for The Devouring; a 360-degree
performance that saw ariel acrobatics, ballet and breakdancing paired
with a menu of ‘Drowning Octopus’, caviar and red eggs, and ‘Asparagus
in Bondage’, the latter requiring diners to crack into a not-so-allegorical
runny egg with not-so-metaphorical vegetable spears. Programming
throughout the hotel is being overseen by Schrager, with the venue set
to introduce a variety of shows and paired menus once word spreads.
“When designing the Paradise Club, we put ourselves in the shoes of
the guest, thinking about how they would experience the stimulation of
IN A BITE Owner: Maefield Development; Mark Siffin • Operator: Marriott International • Interior Design: Yabu Pushelberg, ISC Design Studio • Architecture:
PBDW Architects • Project Manager: Ian Schrager • Head Chef: John Fraser • Head Bartender: Salvatore Tafuri • Head Sommelier: Amy Racine • Lighting Design:
Isometrix • Glassware: Schott Zwiesel
056
flavour, sights, and sounds in one place through the progression of an
evening,” Yabu explains. “This is our fifth collaboration with Ian and the
fourth Edition hotel we’ve designed,” Pushelberg adds. “We understand
Ian and the brand’s story, and knew the fusion of food, performance,
and style was bound to merge within the Times Square Edition.”
Whilst risk-taking and breaking the mould sits somewhere towards
the bottom of most operators’ Times Square check lists – F&B
industry or otherwise – the efforts of Schrager and Yabu Pushelberg to
differentiate the property within several blocks of others playing it safe
are rooted in both a close reading of the current landscape – and how
best to counter it – as well as Schrager’s intimate knowledge of the city
and its guests.
Times Square might never again have the edge, infamy or place in
the hearts of New Yorkers it once did, but for those seeking a vision of
the neighbourhood beyond tourist traps and fast-food flagships, Times
Square Edition is a welcome anomaly.
058
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Super Lyan
Kimpton de Witt
Amsterdam

Words: Richard Frost

N
obody could accuse Ryan Chetiyawardana, better known as
Mr Lyan, of playing it safe. After seeing Dandelyan at Sea
Containers London (formerly Mondrian London) top the
World’s 50 Best Bars list in 2018 – a year after being named
World’s Best Cocktail Bar at Tales of the Cocktail in 2017 – he promptly
closed it down to make way for a new concept, Lyaness, which opened
earlier this year. At the exact same time, he decided to relocate another
cocktail den, Super Lyan, from a small basement in Hoxton to a far
larger space in the centre of Amsterdam, despite having never run a bar
outside London before.
For Chetiyawardana, the lure of the Dutch capital was impossible to
resist after he “totally fell in love with Amsterdam” upon visiting the
Netherlands, with the 35-year-old fascinated by the city’s UNESCO-
listed canal district and beautiful Golden Age mansions as well as its
residents’ famously progressive values. As luck would have it, the
274-room Kimpton de Witt – an imaginative fusion of three Golden Age
buildings and two 20th-century counterparts that forms part of Lore
Group’s expanding portfolio – was keen to ramp up its F&B offering,
and the master mixologist was invited to replace its existing House Bar
with something befitting its historic setting.
Not for the first time, Chetiyawardana turned to Jacu Strauss, Creative
Director at Lore Group and founder of its in-house design practice
Lore Studio, to help realise his vision. The bartender and designer
originally teamed up on Dandelyan, back when Strauss worked at Tom

059

Dixon’s Design Research Studio, and also collaborated on its successor,
Lyaness. “The constant communication between me and Jacu, as well
as our rapport, is what enables us to fully integrate how we work,” says
Chetiyawardana, explaining why he jumped at the chance to join forces
with Strauss again. “Far too often, design is shoehorned in during the
later stages of a project, so you don’t get an opportunity for it to become
one with the concept.” This is certainly not an accusation you could level
at Super Lyan, where, as Strauss points out, “the bar’s offering is really
ingrained in the interior design, and vice versa”.
Super Lyan’s concept revolves around the idea of playful nostalgia,
with an all-day neighbourhood cocktail bar celebrating the optimism
of the 1950s. The venue actually comprises three distinct parts: an
atmospheric main bar with a retro American-diner vibe and bold neon
lighting, a cosy lounge area reminiscent of a private living room from
the mid-20th century, and a casual indoor courtyard where the newly
installed skylight introduces a palpable sense of space. The first two
only open in the evenings, and utilise hero pieces such as a spectacular
curving bar counter (“it’s almost like a spaceship from The Jetsons”,
jokes Strauss) and an authentic vintage minibar, accompanied by
brightly coloured banquettes and stools; by contrast, the latter operates
right through from 7am till midnight daily, and employs a classic
blue-and-white colour palette to evoke a calm, welcoming atmosphere
whatever the hour.
060
Photography: © Dishtales
Strauss freely admits that the project was not without its challenges,
from the radical overhaul required to deliver an “all-day mini-
Super Lyan experience” in the courtyard, which was previously just
a thoroughfare between the hotel’s lobby and its American-inspired
restaurant, Wyers, to the transformation of the lounge. “The living
room was the space I was most nervous about because it’s isolated from
everything else, but it’s turned out to be really special,” he reflects.
“I’m proud of how we’ve managed to turn a dead space into something
people want to experience.”
Of course, stylish interiors can only take a bar so far – the quality of
the drinks offering is the key to ensuring customers return again and
again. To ensure service never dips below his own impeccable standards,
Chetiyawardana is putting his faith in trusted lieutenant Alex Lawrence,
former Head Bartender of Dandelyan and now Head of Bars for the Mr
Lyan group, alongside Bar Manager Thomas Datema (co-founder of
local cocktail bar Rosalia’s Menagerie) and Head Bartender Dan Garnell,
another Dandelyan alumnus.
They will oversee a constantly changing drinks menu that caters to
drop-ins as much as connoisseurs. “Super Lyan’s a democratic bar – we
want to make cocktails that appeal to everybody across all times of day,”
explains Chetiyawardana. To this end, customers can order a selection
of breakfast cocktails like the Lyan Mary (Ketel One Botanical vodka,
miso, tomato, passata and lemon), alcohol-free creations, and signature
 MAIN COURSE

serve Panacea (Johnnie Walker Black Label, lavender and honey shrub,
lemon and sage dust), which comes on draught. They could also sip tea
and coffee in the courtyard, or splash out on vegan shakes such as the
aromatic Halo Hi Ball Float (Karma Cola and orange blossom coconut
‘cream’), which can be turned into a hardshake by adding Bacardí
Quatro and Angostura bitters for a €2 supplement. “Shakes help us
reflect the garden feel and fit into the fifties theme,” he adds. “Most
shakes tend to be heavy, but we’ve done a lot of R&D to develop rich
flavours without using dairy.”
Chetiyawardana’s training as a chef (lest we forget, he also heads
up London’s Cub restaurant) is evident, meanwhile, in the unusually
adventurous bar snacks menu. Among its highlights are the Amsterdam-
inspired trio of fresh stroopwafel (waffles with a sweet caramel syrup
filling), beef bitterballen (fried balls of beef ragout) with beer mustard,
and fries with deep-fried mayo, while the more-ish vegan donuts
(raspberry with miso caramel, almond butter with banana, or dark
chocolate with speculaas) are perfect for those with a sweet tooth.
Billed as the playful sibling in the Mr Lyan group, Super Lyan’s fun
approach will undoubtedly shake up Amsterdam’s traditional cocktail
scene, and feels a world away from the high-concept ethos of Lyaness
(where guests choose from a list of ingredients instead of a drinks
menu) and Cub (which champions sustainable eating). Later this
year, Chetiyawardana also plans to open another bar, Silver Lyan, in
Washington D.C., although the details of this particular venture are still
being kept firmly under wraps.
For now though, Chetiyawardana can bask in the positive reception
for Super Lyan, a venue that amply demonstrates the London-
based bartender has what it takes to succeed outside of his home
city. Far from playing it safe, the brains behind the World’s Best Bar
is clearly seizing his time in the spotlight, and his proven flair for
mixology looks set to win over a whole new legion of fans, both in the
Netherlands and beyond.
www.superlyan.com

IN A BITE Covers: 65 (main bar and lounge), 45 (indoor courtyard) • Investor: Lore Group • Interior Design: Lore Studio • F&B Consultant: Mr Lyan • F&B Director:
Jos van Hunen • Interim Head Chef: Bas Verheul • Bar Manager: Thomas Datema • Head Bartender: Dan Garnell • Head Waiter: Laurens Keg • Dinnerware:
Tovari, Villeroy & Boch • Cutlery: APS • Glassware: Tovari, APS • Barware: APS, Cocktail Kingdom • Buffetware: Tovari • Menu and Graphic Design: Magpie Studio
• Uniform Design: Pakkend

061
 The Legacy House
Rosewood Hong Kong

Words: Heleri Rande

O
n the site of the former Holt’s Wharf on the shores of
Victoria Harbour stands new ultra-luxury property
Rosewood Hong Kong. Rosewood Hotels & Resorts certainly
has high hopes for the development, describing the opening
as ‘a defining milestone for the group, solidifying its stature as one of
the world’s most dynamic hotel brands’.
No expense has been spared on the Tony Chi-designed hotel, which
boasts 413 keys, 33,880ft2 of meetings and events space, artworks
by Damien Hirst and Henry Moore, room amenities by Zieher, and
a plethora of F&B outlets. Currently, visitors can enjoy the local and
international menu at all-day dining restaurant Holt’s Café, try the
artfully created delicacies in the Butterfly Patisserie and Butterfly Room,
experience ancient flavours in the adjacent Tea Conservatory, indulge in
a nightcap at the DarkSide bar, and take in the views of Victoria Harbour
in The Legacy House, the property’s signature restaurant.
To honour Dr Cheng Yu-Tung, grandfather of Rosewood Hotel Group
CEO Sonia Cheng, The Legacy House focuses on the cuisine of Shunde
in Guangdong Province, regarded by many as the basis of Cantonese
gastronomy. “With The Legacy House, we wanted to do something
different,” explains Sandro Gamba, Director of Culinary Operation at
Rosewood Hong Kong. “Most five-star hotels in Hong Kong have fine-

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Photography: © Callaghan Walsh

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dining Cantonese restaurants, a lot of them awarded Michelin stars. That
is not our goal. The main dining room part is very casual and accessible,
while the seven private dining rooms offer excellent customised service
and a truly tailored experience.”
The kitchen at The Legacy House is overseen by Chinese Executive
Chef Li Chi Wai, whose passion for Cantonese cuisine was previously
showcased in the hotel spaces at MGM Macau and MGM Cotai. “I was
inspired by my mother when I was a boy – observing and learning
from her, as she cooked for us every day, was the start of my journey,”
recounts Wai. “Under the tutelage of a few chefs who originated from
Shunde, I mastered my cooking skills after working in various traditional
Cantonese restaurants in Hong Kong, prior to then honing my skills in
some of the best Cantonese restaurants in Macau for over ten years.”
The eye-catching interiors of The Legacy House have been designed
by Melbourne’s Bar Studio. In the main restaurant, rustic and refined
materials such as dark wood, tiles, metal and glass have been used to
evoke a sense of warmth and nostalgia, while the seven private dining
rooms are meant to feel like rooms in a house, a clever way of blurring
the transition between hotel spaces. In addition to sculptures from the
064
Photography: © Edmon Leong
Cheng family’s private collection, special commissions include romantic
portrait murals from Melbourne street artist Rone.
Interestingly, the relationship between Bar Studio and Rosewood is
not a new one. “They really know how to design Chinese restaurants
that are both modern and classic at the same time,” says Romain Gissot,
F&B Director at Rosewood Hong Kong. “Their work with our brand in
Beijing, Phuket and Phnom Penh is a testament to their skill.”
Shunde cuisine is not perhaps a particularly well-known part of
Chinese culinary heritage, but having almost disappeared about 20
years ago, its dishes and techniques are now being brought back to life.
“Shunde is the region of China not far from Hong Kong, on the side of
Macau; people there loved to use fish that came from the river but ended
up in the ocean, a place where the fish had both lives and was therefore
much more flavourful,” explains Gamba. Some of the traditional Shunde
dishes on the menu include pan-fried fish head with ginger and spring
onion, minced fish soup, fungus and tangerine peel and stir-fried fish
noodles with bean sprout, mushroom and dried sole, but speciality
dishes such as suckling pig and Peking duck also appear, and are crafted
to perfection. “Our CEO is very particular about the dishes and is always
 export@tafelstern.com · www.tafelstern.com

TAF-19-017-AnzSupper-236x275_3mm_RZ.indd 1 04.03.19 12:39

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challenging the team,” reveals Gamba. “She is not a chef, but I am
convinced that she knows more about food than I do.”
On the drinks side, the wines are carefully overseen by Nicolas
Deneux, Area Wine Director for Asia at Rosewood Hotel Group; the
elegant cocktails are crafted by Arkadiusz Rybak, Director of Bars at
Rosewood Hong Kong; and everything related to tea is sourced from
Hong Kong’s renowned purveyor Tak Cheung. “We collaborate with
a local tea house, a place that knows the market and can assist us in
creating truly memorable experiences,” notes Gissot. “This is a unique
offering in a hotel in Hong Kong.”
From The Legacy House’s interiors to its menu, the level of detail on
display here is spectacular. Most of the dinnerware has been custom-
made by Gaya Ceramic in Bali, whilst sculptural lighting by New York
studio Apparatus and glass pendants by Melbourne-based designer
Mark Douglass add craftmanship. “Artisanal touches and creating a
sense of place are very important to us,” says Gamba. Moreover, each of
the seven private dining rooms boast their own unique interiors, each
modelled after a different landmark moment in Dr Cheng Yu-Tung’s
life. “On the door, there is a logo and date marking a moment in the
evolution of the company that the grandfather built,” adds Gissot.
This focus on getting every element right also extends to sourcing
the finest produce around. “The beauty of working in Hong Kong is the
amount of fresh products available,” explains Gamba. “It is not difficult
to reproduce a dish from anywhere as shipments come in so frequently.”
Following The Legacy House’s launch, Rosewood Hong Kong can now
turn its attention to opening further hotel restaurants and bars onsite,
helping it compete in the city’s impressive gastronomic scene. And with
such a dedicated team at the helm, there is every reason to suspect that
this landmark property will become just as well-known for its food and
drink as for its wonderful location in the years to come.
www.rosewoodhotels.com

IN A BITE Covers: 132 • Private Dining Rooms: 7 • Owner: Rosewood Hotels & Resorts • Interior Design: Bar Studio • Head Chef: Li Chi Wai • F&B Director: Romain
Gissot • Area Wine Director for Asia: Nicolas Deneux • Director of Bars: Arkadiusz Rybak • Operations Manager: Roy Chang • Dinnerware: Gaya Ceramic •
Serveware: Sambonet • Cutlery: Robbe & Berking Silber • Glassware: Schott Zwiesel, Riedel • Catering Equipment: M Style • Table Decoration: Assouline, Blooms
& Blossoms • Menu Design: Bing Design Company • Uniform Design: Jourden

066
 Vintry & Mercer
London
Words: Ben Thomas • Photography: © Amy Murrell
L
ocated on Garlick Hill, between the architectural triumphs of Sir
Christopher Wren and Mansion House tube station, Vintry & Mercer
is firmly rooted in the rich historic influences of London’s past,
taking inspiration from the merchant guilds that once traded fine
wines and silks in the warren of narrow streets that line the Thames.
The 92-room property is the second hotel from owner Anton Fedun,
who opened The Ampersand in South Kensington in 2012. The hotelier
once again turned to London-based multidisciplinary studio Dexter
Moren Associates (DMA) to devise the interior scheme, which brings
together age-old references and contemporary touches across an all-day
restaurant, rooftop brasserie and bar, decadent underground speakeasy
and three private dining spaces.
“The client wanted to create a bolthole away from the city,
transporting guests into another space and time entirely,” says Lindsey
Bean-Pearce, Partner at DMA. “The interiors are eclectic and combine
the contemporary character of the city with its inspirational history,
marrying the old-world charm of vintage-inspired furniture and joinery
with clean, modern detailing.”
To chronicle the heritage of the Vintry and Mercer guilds – Vintry was
the centre for London wine merchants, while Mercer were noble textile
sellers who specialised in fine silks and damasks – the designers used
specialist joinery finishes including metal meshes on doors, leather-
wrapped niches and stud detailing. Bespoke fabrics and curated artwork
decorate the guestrooms, hallways and dining spaces, while digitally
068
printed wallcoverings featuring hand-drawn graphic sketches merge the
old city with the new.
“When we first got involved in the project, the hotel plans
incorporated 74 guestrooms focused around a small internal courtyard,”
Bean-Pearce continues. “We developed the design, creating 92 rooms
and three F&B spaces that utilise the surrounding views. However, the
challenging shape of the site led to the creation of a cobbled vestibule
from the street into the main lobby, positioning the reception to the
right of the entrance.”
Beyond a dramatic light sculpture in the lobby, 60-cover restaurant
Vintry Kitchen is inspired by the Far East trading routes used for
transporting goods over the centuries. The space is decorated with
geometric-tiled flooring, marble-topped tables and luxurious leather
banquette seating, while plantation shutters and delicate wire-framed
mirrors ensure natural illumination from the rooflight above, and a
partially-open prep kitchen, bar seating and overhead storage maximise
the space. The menu incorporates the flavours of Asia, from the salty
tang of miso and the fiery kick of kimchi to the freshness of yuzu
and gentle heat of wasabi, while ingredients that once arrived on the
shores of the Thames like wine, honey, saffron, garlic and cinnamon
– honoured in nearby street names – feature throughout. Tapas-style
dishes include an octopus okonomi-yaki izakaya plate with siracha
mayonnaise, a pork meatball tonkatsu steamed bun, and a tempura
shrimp with iceberg lettuce and smoked chilli relish. Naturally, wine
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069
 is central to the approach, with a gantry of barrels at the foot of the
restaurant – referencing the sailors and merchants of the Vintry guild –
serving a selection of tipples straight from the tap.
Up on the seventh level, Mercer Roof Terrace captures London’s
skyline in one sweep, taking in the dome of St Paul’s Cathedral and the
glass tip of The Shard. Based on a countryside orangery, the brasserie
is brought to life through a palette of weathered timbers, muted sage
green and grey upholstery, while rich details are introduced in the form
of brass detailing, with honeycomb-patterned tiles on the walls and
Versailles parquet timber flooring. Plants are also dotted throughout to
cement the English garden-feel, while a large potted olive tree becomes
a focal point on the terrace alongside clear glazed balustrades, which
allow for the planting of small trees and hedges to create natural privacy
and shelter. Dark green metro tiles, woven wicker patterned wallpaper
and enamel bucket sinks continue the theme in the bathrooms.
The kitchen is overseen by Executive Chef Chris Golding, who
launched Apero at sister hotel The Ampersand before a stint at The
Norman in Tel Aviv. Golding has based the menu on modern British
cooking, showcasing sustainably sourced meat and fish from the British
Isles, as well as inventive cocktails made from house-infused spirits and
displayed in colourful carafes on the bar. Starters include British oysters,
spiced beetroot cured trout and hay-smoked beef tartare, while mains
showcase the kitchen’s charcoal oven with grilled tomahawk steaks,
070
pork cutlets and Norfolk white free-range chicken glazed with honey
and lavender. Those with a sweeter tooth can choose from classic British
puddings including steamed treacle sponge and custard and Cambridge
burnt cream, as well as playful additions like chocolate mousse with
vanilla ice cream and stout.
Occupying the basement, meanwhile, underground speakeasy Do
Not Disturb takes cues from the clandestine venues of 1920s New York.
Having discovered the client’s love of speakeasy bars, Bean-Pearce says
the vision was to transform the basement level into an opulent cocktail
bar. Upon entering through a gated and copper-leafed atrium off the
adjacent Minerva Place, guests are greeted by hand-beaded images of
Ziegfeld Follies girls that line the walls, lounge banquettes and plush
velvet chairs with deep buttons and fringing. Ceilings feature decorative
mouldings and trims painted in dark claret, while loose lay vintage
Persian rugs complement a marble bar and brass, fan-detailed frontage
designed to tarnish over time. Two cosy booths decked with azure blue
subway tiles, hemmed ottomans and full-length velvet curtains can also
be sectioned off to create a more intimate setting.
Heralding the street’s merchant history, speciality barrel-aged and
house cocktails curated by Head Bartender Cosmin Tigroso come in the
form of The Sulpture, which mixes Bloomsbury peated barley vodka,
Belsazar dry vermouth and Xeco fino sherry; and Lift Yourself, fusing
Ocho Blanco tequila, asparagus, coconut water and vinegar. A menu
 MAIN COURSE

of small plates, tacos and sliders inspired by The Big Apple includes
signature dishes such as monkfish taco with smoked chilli mayo and
pickled red cabbage, and a beef patty burrata garnished with beetroot
mayonnaise and pancetta.
Complementing the offer, three meeting and events spaces – The
Music Room, The Library and The Drawing Room – are named after the
entertaining venues found in traditional Georgian houses. In honour of
its roots, The Library features patchwork Persian rugs and trading maps
that decorate the ceiling, while antique mirrors reflect natural daylight
from an integrated clerestory. Designed as private dining rooms, the
spaces range in capacity from 10-35 covers, with The Library and The
Drawing Room interconnected to cater for up to 55 guests.
Guestrooms range from intimate doubles to suites with glass-
panelled balconies overlooking the South Bank skyline. The materiality
and palette of each room type reflect the colours of items exchanged
by the guilds, from claret to honey, while their design focuses on the
composition and scale of traditional patterns and furniture forms. Palm
wallcoverings nod to ancient shipping routes, while herringbone carpets
pay homage to merchant tailors, and oversized headboards featuring
bespoke damask and velvet upholstery house room controls, reading
lights and USB plugs. Elsewhere, carriage-style mirrors evoke the golden
age of train travel, and dressing areas are a play on a deconstructed
travel trunk with scraped timber veneer and brass mesh panels.
While Vintry & Mercer is inspired by historic traditions, the property
also has one eye on the future, running on renewable electricity sourced
from wind, solar and biomass generators to ensure the environmental
impact is kept to a bare minimum.
For Bean-Pearce, the hotel is a true bolthole. “As with any new
project, the hardest thing is to balance the impact of design and the
ability for that design to remain timeless,” she concludes. “That’s
why it is so important to immerse the motif in the neighbourhood
story, and thereby create a hotel unique to its location, which guests
can understand and engage with. In this instance, we believe we have
created something truly special.”
www.vintryandmercer.com

IN A BITE Covers: 36 (Mercer Roof Terrace), 60 (Vintry Kitchen), 60 (Do Not Disturb), 10 (The Music Room), 25 (The Drawing Room), 35 (The Library) • Owner:
Anton Fedun • Architecture and Interior Design: Dexter Moren Associates (DMA) • Executive Chef: Chris Golding • F&B Manager: Thomas Decan • Head Bartender:
Cosmin Tigroso • Art Consultant: Hotel Artefacts • Procurement: Blue Moon Procurement

071
 Fried scallop, cream of celeriac, fried
artichoke, bottarga and salmon roe

072
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Tramonto
Hotel Ottilia, Copenhagen

Words: Heleri Rande • Photography: Courtesy of Tramonto

L
ocated in the iconic old Carlsberg brewery, Brøchner Hotels’
new 155-room property, Hotel Ottilia, sits in a small area
of Vesterbro west of Copenhagen’s central station that has
undergone tremendous change over the last few years. Once
regarded as the seedy part of town, the place is now buzzing with
characterful cafés and designer shops, while the brewery itself is
being turned into an exciting new neighbourhood with its very own
postcode. It is easy to see why this ongoing redevelopment, which
reflects Denmark’s cultural heritage whilst simultaneously looking
to the future, was an instant draw for Søren Brøchner-Mortensen,
Brøchner Hotels’ owner and Director of Business Development.
Tramonto occupies the upper floor of the hotel, and boasts
360-degree views over the city. The venue, whose name means
sunset in Italian, aims to bring warm southern vibes to the Danish
capital. It is a concept that has been brought to life by owners
Jerry and Jonna Kadriev, who are already well-known in the local
restaurant scene as a result of 18 years running the La Rocca eatery in
the city centre, although the Danish-Italian duo’s F&B ventures also
include the Pintxos tapas bar and a wine-trading company.

073
 This 300-seat restaurant, which comprises both an indoor seating
area and a 150-cover external terrace, is headed by Executive Chef
Giacomo Russo, a 26-year-old Italian who has long enjoyed working in
sizeable à la carte restaurants. He attributes much of his career success
to his time in the kitchen with friend and mentor Christian Paradisi,
Executive Chef at the Radisson Collection Royal Hotel in Copenhagen.
“Working with Chris was a transformative experience for me,” he
admits. “I learned so much about hôtellerie and how to operate in big
restaurant spaces. That is when I grew to love these large dining rooms
and managing during busy hours of the day.”
Originally from Rome but with family roots in Sardinia and Naples,
Russo’s southern Italian food influences are clearly evident on the menu.
Together with his sous chef, who also hails from Sardinia, they have
been steadily working on improving the menu ever since the restaurant
first opened its doors. “The identity of Tramonto is not Sardinian,
but it definitely has a more southern style, and we will move in that
direction,” he muses. “For example, we are now adding dishes with
bottarga to the menu, as salted and cured fish roe is very typical to that
part of the world.”
Some items on the current menu are probably more sophisticated
074
than the venue’s aspiration to be a casual Italian joint with a laid-back
Scandi touch might first suggest. The half-moon-shaped beef carpaccio
drizzled with citronette dressing, truffle and herbs, and the homemade
tagliolini pasta served with Norwegian lobster and prawn bisque, could
be seen as moving it up into more fine-dining territory. However, the
young kitchen team is busy at work shaping the identity of the place,
whilst collaborating on everything with Jerry Kadriev, who has spent
ample time behind the stove himself. “Jerry gets involved in the kitchen,
which is great for working together, as he has a lot of experience and
offers valuable suggestions,” says Russo. “But he is also letting us be
creative to test our own ideas.”
The restaurant’s Italian influences are readily apparent when it comes
to sourcing both ingredients and drinks. Key items like cheeses and
cured meats come from Italy, while the wine selection is directed by the
owners and Sergio Custodio, Tramonto’s F&B Manager. “We collaborate
with Sergio on the wine pairings and use a lot of wine reduction in the
sauces,” notes Russo. “Currently, we have a cabernet sauce and a white
wine sauce for the tagliolini, but we are working on many more.”
The bar programme is still being developed at the time of writing,
although the venue is already starting to attract more cocktail
 MAIN COURSE

Homemade torchietti, broccoli,

stracciatella, chilli and anchovy

aficionados as the weather improves. There are also plans to brew its
own beer at a local brewery. “We try to incorporate old history and
make it interesting again,” explains Ulla Farlov, Event Coordinator at
Tramonto. “From the restaurant terrace, guests can see the Carlsberg
tower with the statues of brewmaster Carl Jacobsen and his wife Ottilia.
She was born in Scotland and her favourite flower was the thistle; inside
our restaurant, you can see this motif reflected in the design elements.”
As part of Tramonto’s relationship with the wider property, breakfast
is served here by the hotel team, who use clearly designated areas and
fridges, whilst conference catering and room service are executed by the
restaurant staff. “We manage the restaurant for the hotel, but this is
not a hotel restaurant,” says Russo. “It has its own identity and feel. We
report to the owners and Lene Larsen, General Manager of the hotel, but
we feel we are working in a restaurant.”
Indeed, Tramonto’s kitchen exudes a strong sense of camaraderie and
shared purpose, with Russo successfully managing to keep his core team
close, while simultaneously recruiting ambitious new chefs to drive
everyone forwards. “It is not easy to find the right people, but my aim
is to have people younger than myself here,” he reflects. “It is easier as
they have not been conditioned in any way, and are more open to new
ideas. Currently, we have two couples working in the kitchen, we really
are like an Italian family.”
All in all, the early signs for Tramonto are very promising. The
Danes, and everyone else for that matter, can rest assured that this
development was worth the wait, and perhaps raise a glass to the team
who managed to keep F&B at the heart of the old Carlsberg brewery.
www.tramonto.dk

IN A BITE Covers: 150 (indoor), 150 (outdoor) • Owner: Jerry and Jonna Kadriev • Developer: Brøchner Hotels • Investor: Carlsberg Byen, Brøchner Hotels •
Architecture: Brøchner Hotels, Arkitema • Interior Design: Brøchner Hotels, Mette Fredskild, Morten Hedegaard • Executive Chef: Giacomo Russo • F&B Manager:
Sergio Custodio • Event Coordinator: Ulla Farlov • Dinnerware, Cutlery, Glassware and Barware: Brønnum • Table Linen: DFD • Lighting: Rubn Lighting • Menu
Design: Bookvideo

075
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 SWEETS

Trends and insight into the

global foodservice sector

“Chefs and cooks are able to

boost customer interaction by
revitalising the art of serving
food, bringing the dining room
to the people instead of the
people to the dining room”
Yariv Kadosh, co-founder and CEO, Mogogo
 Dashi onion at The Forest Side

078
 SIDES

Pick Your
Own Dinner
Forward-thinking UK hotels are looking to stand
out from the crowd by organising immersive
hunter-gatherer events for guests.

Words: Lucy Lovell

R
estaurants around the globe are experiencing a renewed interest in
local, artisan products, and the UK is no exception. Farm-to-fork
and foraged menus are cropping up thick and fast, but some hotels
are taking it to the next level; from picking your own vegetables to
catching your own fish, properties are adding an eclectic range of events
to the menu, enabling guests to get closer to their food than ever before.
At The Forest Side, for example, is an establishment perfectly placed to
offer immersive experiences to food-lovers. Set in the mountains of the
Lake District, the 20-room luxury hotel and restaurant boasts a Michelin-
starred menu that’s peppered with foraged and home-grown ingredients.
Collecting wood sorrel, or picking pink purslane flowers, has long been a
daily job for the chefs, and they’ve recently started inviting guests to forage
alongside them. “People are gobsmacked by it – they’re doing it because
they don’t understand it,” says Head Chef Kevin Tickle.
A born and bred Cumbrian, spotting edible plants is second nature to
Tickle, who honed his foraging skills during nine years at L’Enclume, Simon
Rogan’s iconic restaurant-with-rooms in Cartmel. “Prior to that, I knew
what a lot of it was, but I didn’t know what was edible,” remembers Tickle.
It was at L’Enclume that Tickle first saw the price tag on the plants that

079

he’d been surrounded by during his childhood. Even back then, suppliers
were already cottoning onto the foraging trend, offering to deliver wild
ingredients to busy chefs, but Tickle had other ideas. “A lot of them were
quite expensive to buy,” he recalls. “You’re paying £10 for 100g of wood
sorrel, but you’ve got a wood behind the restaurant. Just go and pick it
yourself and save £100.”
Tickle admits that chefs growing and foraging their own produce isn’t a
novel concept, but what is new, he says, is guests’ interest in it. For him,
it’s partly due to the rise of the chef as a celebrity – something that he still
finds a little baffling. “Back in the day, you only ever went into the kitchen
to meet chefs like Raymond Blanc and Michel Roux,” he reflects. “Now,
every night I’ll have someone up at the pass talking to me, I just don’t get
it. They even want me to sign their menus.” The modest chef might not
completely understand all of the attention from starstruck guests, but he
is hearing them out, and tweaking his offering to suit a new kind of diner:
one that’s engaged, informed, and wants to emulate their idols.
Across the UK, the rise of the foodie is perhaps demonstrated by the
huge ratings garnered by some of its most popular TV shows, with the
likes of The Great British Bake Off and MasterChef putting amateur cooks
centre stage. According to chef James Payne, the blurred line between
professional and home cooking encourages guests to learn more through
immersive experiences. “People see all these TV programmes, and learn
080
Photography: © White Feather & Co
from watching them,” he explains. “Guests now like to interact and talk,
and they’re all growing vegetables and cooking at home.”
Payne heads up the kitchen at the Michelin-starred Fischer’s Baslow
Hall, which is set in a picturesque corner of the Peak District surrounded by
gardens, lakes and woodland. Here, Payne and his team try to teach guests
about the flora and fauna of Derbyshire; the luxury hotel and restaurant
organises a range of events including fly-fishing lessons and foraging
courses in collaboration with Totally Wild UK.
Unlike Tickle at The Forest Side – who prefers to take a maximum of
four guests on his trips – Fischer’s works together with a local foraging
company, which can accommodate up to 18 guests per guide. This takes
some of the pressure off the kitchen team, and also gives Payne time to
prepare a luxurious lunch using wild ingredients when the group returns
to the hotel. “The forager will come into the kitchen in the morning, and
he’ll tell us what they expect to find around the area, so that can give us
ideas for what to cook,” says Payne. “When they come back, we’ll use those
ingredients for their three-course meal.”
The events at Fischer’s Baslow Hall give the guest something unique
and long-lasting to take away with them: knowledge. Payne adds: “Guests
really like the fact that they could go out for a walk with their dog the
following week, and say, ‘that’s wood sorrel, I can pick that and have that
with my tea’. You’ve not just come and had a lovely meal, you’ve been out

Plating up at Glenapp Castle
in the morning, seen where we get the ingredients, what we do with them,
and eaten them. It gives them ideas for when they go home.”
Ayrshire’s dining destination Glenapp Castle has also noticed an increase
in demand for immersive experiences, and has added the likes of eagle
fishing, deer stalking and pheasant shooting to its offering. The hotel’s
newest package, the Hebridean Sea Safari, takes guests onto a private boat
to tour some remote islands. En route, they can enjoy a spot of fishing –
with the option of being joined by Ripley the sea eagle – before having the
catch prepared and cooked by the hotel’s chefs.
In addition to enhancing guests’ overall experience, Executive Chef
David Alexander says these events are a way of introducing them to more
sustainable produce. “This year, I’m doing a cooking demonstration to
promote fish that are less well-known,” explains Alexander. “People now
have more of an interest in what they’re putting in their bodies, and a
greater understanding of seasonality.”
Working to raise the profile of less familiar ingredients in this way helps
encourage guests to choose them on the menu, which can only be a good
thing for the local economy and the environment, but there is also an added
incentive for hoteliers. As Alexander puts it: “From a business point of
view, it’s cheaper to use produce that’s in season and on your doorstep.”
Another hotel showcasing Scotland’s natural larder is Kinloch Lodge
on the Isle of Skye. As well as foraging and fishing, the family-run retreat
SIDES
offers deer-stalking experiences, which are wildly popular. Setting off at
daybreak, the four-hour trip goes either through the forests in the north of
the island, or across the Cullin mountains. “We arrange a packed breakfast
for around 5am – smoked-salmon sandwiches and lots of delicious cakes
to keep energy levels high,” says owner Isabella Macdonald.
The game is then butchered and hung, before being used in the Kinloch
kitchen. This lengthy process means guests won’t eat the exact deer
they’ve hunted, but the insight provided can enhance their respect and
enjoyment of the food, says Macdonald. “I think foraging or hunting for
your own food makes it even better; you know exactly where that food
has come from and you’ve had the thrill of finding it,” she notes. Giving
diners the opportunity to learn more about the food on their plate can
have a big impact on future buying habits too. Macdonald sums up: “We
all love educating ourselves, and we never stop learning. If we’re educated
a little bit in it – be it food, wine or whisky – we begin to notice it more
and appreciate it.”
Whether it’s learning about sustainable ingredients, reconnecting with
the environment, or gaining a better understanding of chefs’ daily lives,
one thing is clear: guests want to lift the lid on the traditional restaurant
set-up. Today’s properties increasingly need to ensure they can cater to
the kind of customer who, rather than being waited on hand and foot, can’t
wait to get their hands dirty.
081
Cooking on Gas
As the experience-led economy grows stronger, hotels across
the globe are turning to live cooking stations to add an extra
dimension to their F&B offering.
Words: Ben Thomas
I
n an age where Instagrammable décor and experience-
led concepts dominate, hotels around the world are
on the lookout for culinary programmes that add an
extra dimension to their F&B offering. One of the latest
developments to come to the fore is live cooking, an eye-
catching format that involves chefs preparing dishes right in
front of the guest.
From carveries and barbecues to sushi bars and
teppanyaki grills, live cooking can drive interaction
between chefs and guests across a variety of cuisines; pasta,
noodles and fried rice are just some of the items that lend
themselves particularly well to the concept. Often, diners
are also invited to choose from a selection of sauces and
garnishes, enabling them to really personalise their plate.
“Live cooking stations transform back-of-house cooking
into a front-of-house spectacle for guests,” says Yariv
Kadosh, co-founder and CEO of F&B furniture solutions
brand Mogogo. “Chefs and cooks are able to boost customer
interaction by revitalising the art of serving food, bringing
the dining room to the people instead of the people to the
dining room.”
Working with the likes of Hilton, Marriott and Westin,
as well as venturing into the world of aviation with Delta
Airlines, Mogogo aims to bring people together through food
– the name of the brand itself derives from a traditional
communal oven used in Ethiopia. “Our stations focus more
on presentation than technicalities,” Kadosh continues.
“They are not a direct replacement of the back-of-house
kitchen, but rather a way of putting on a show and driving
consumer interaction.”
Balancing functionality, durability and mobility, the
firm’s Modular System enables restaurants to use the same
components to develop multiple dining configurations
within a single space. Deployed at the Hilton Americas
Leadership Conference in Orlando, where over 2,000 of the
hotel chain’s general managers gathered to enrich their
knowledge in the art of station styling, food presentation
and cooking, the Modular Banquet Stations line comprises
two ranges: Classic, a series of units and shelves that fit
together seamlessly, functioning as building blocks with a
sleek linear design that is adaptable to both traditional and
modern interiors; and Creative, a curved design concept that
offers bespoke features based on Mogogo’s experience in
mass foodservice operations.
Recently, Mogogo entered into a landmark distribution
agreement with Steelite to distribute its F&B furniture
solutions to the UK hospitality market; the move couples its
premium buffet stations with Steelite’s extensive tabletop
collections, giving hotel F&B venues more flexibility
than ever before when it comes to presenting their F&B
offering to guests. According to Kadosh, creating the right
environment goes far beyond merely having a talented chef
who can put on a show: “For live food demonstrations to
be a success, there needs to be a good cooking induction,
a cooling plate, storage space for kitchen utilities, shelves
for ingredients and finished dishes, but ultimately a
comfortable working space for the chef. Our add-ons like the
arch of hanging pots, pans and blackboards, as well as meats
and sausages, transform stations into mobile kitchens with
a sense of personality.”
SWEETS
SWEETS
Parallel in its approach, Sico’s Mosaic modular buffet system has been
designed in consultation with celebrated chefs from around the world,
and creates a versatile dining experience for a range of events. The
intuitive, lightweight design can be set up and transported easily, with its
17 drop-in modules all collapsible to the same cube shape. With minimal
staff and no tools required thanks to the Transport & Storage Caddy, the
system provides chefs with a flexible workspace that suits their needs,
whilst also giving guests the best view possible.
“From an intimate chef-prepared lunch for a small meeting to hot
appetisers alongside live music in a hotel lobby or a large ballroom
gathering, live cooking provides F&B venues with the ability to create
flexible, engaging events,” says Heidi Niesen of Sico. “Modular action
stations create an element of entertainment by allowing guests to
customise their food choices, while encouraging interaction with the
chef. They should complement an interior décor and provide an element
of versatility, using interchangeable modules like induction cookers,
a plancha grill and pasta stations. Most importantly, all action station
components must transport and store compactly.”
Meanwhile, Washington State-based manufacturer Wood Stone
recently introduced the Whatcom Gas Vertical Rotisserie, enabling chefs
084
Mogogo’s Modular System
and diners alike to share the cooking process in its entirety. Building
on the reputation of the brand’s original stone hearth ovens – the
popularity of which has surged thanks to increasing demand for wood-
fired pizza – the new rotisserie features a tempered glass front door and
optional rear access glass door that offers guests a sneak-peek at its ten
spit locations, where a variety of foods can be cooked simultaneously
without the risk of cross-contamination.
Live cooking undoubtedly makes dining more interactive, creating
an immersive environment that keeps hungry diners coming back for
seconds. And though mobile stations require hotels to carefully consider
how plates are prepared, they also pose an opportunity for F&B venues
to showcase fresh and local ingredients, ensuring guests know exactly
what they are being served – particularly resonant at a time when food
transparency is such a hot topic.
Looking ahead, Niesen believes that creating culinary experiences will
go beyond the menu: “As venues look for unique ways to differentiate
and interact with guests, food preparation and presentation will be given
greater consideration. Interactive show cooking will continue to evolve,
and so too will the demand for flexible, modular equipment that is
designed to look like furniture and function like a professional kitchen.”
mosaic
modular buffet system
Create. Engage. Experience.
Bring the excitement and theatre of the k
­ itchen to
the Front of the House using interchangeable chef
inspired drop-in modules for maximum flexibility.

THE AMERICAS | EUROPE | ASIA | AUSTRALIA | MIDDLE EAST

Optimizing Spaces with Innovative Product Solutions

sales@sicoinc.com | www.sicoinc.com | 1.952.941.1700

SIGNATURE

Crispy Fried Bean Curd Sheet Roll

Yun Jin
Grand Hyatt Taipei

Grand Hyatt Taipei has expanded its range of meat-free options to make ginger, and sprinkled with white sesame seeds, accompanied by a helping
dining out easier for vegetarian guests. As part of the initiative, many of the of fresh broccoli. The meat-free meal is presented to diners on plates made
property’s nine restaurants are introducing plant-based pork alternative by a ceramic shop in Yingge District, featuring a bold pattern of radiating
Omnipork to their menus. The new culinary creations include double- lines that draw the eye towards the centre.
boiled mushroom soup, steamed black truffle dumplings and crispy Besides Yun Jin, Grand Hyatt Taipei’s extensive F&B offering also
shredded vegetarian puffs. includes continental European grill Bel Air, Cantonese restaurant Pearl
Another notable addition is this Crispy Fried Bean Curd Sheet Roll Liang and Italian eatery Ziga Zaga.
served at Yun Jin, a fine-dining restaurant offering delicacies from
Beijing, Sichuan, Hunan, Shanghai, Hangzhou and Taiwan. Created by Chef www.hyatt.com
de Cuisine Ben Hsieh, the dish is made by mixing together Omnipork,
mushroom, celery, tapioca starch, salt, pepper, Chinese five-spice powder
and black sesame oil; this is wrapped with burdock in a bean curd sheet and
steamed for around eight minutes, then fried until golden brown. Next, the
roll is dipped in a sauce packed with traditional Taiwanese sweet-and-sour
flavours, fashioned from black sesame oil, black rice vinegar, sugar and
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SIGNATURE
Tomato Tatin
Barristers Restaurant
The Courthouse, Cheshire
This Tomato Tatin forms part of the new menu at Barristers
Restaurant, which enjoys a spectacular setting inside Knutsford’s
Sessions House, a Grade II*-listed building dating back to 1818
that now houses The Courthouse, a luxurious boutique by Flat
Cap Hotels. The venue’s design cleverly references its past by
incorporating courtroom furniture, legal props and framed
pictures of figures who famously had run-ins with the law, while
the menu playfully continues the theme by splitting creations into
‘Opening Statements’, ‘Proceedings’ and ‘Main Evidence’.
The dish is made by blistering cherry tomatoes in a smoking-hot
pan, before adding garlic, thyme and Maldon sea salt, then quickly
removing from the heat and spooning alongside buffalo mozzarella
onto a puff-pastry case. These vibrant flavours are paired with an
umami hit in the form of a halved banana shallot, cooked in a hot
pan with balsamic vinegar of Modena, red wine, garlic and thyme
until the sauce has reduced to a syrup-like consistency. Black-
garlic purée and basil crisps add further depth of flavour, and the
various components are served with black onion seeds, pumpkin
seeds, wild rocket and a balsamic dressing on a white Portland
Academy plate, accompanied by weighty Chef & Sommelier cutlery.
“The concept for the dish was to create something that was both
light and fresh in flavour and eating,” explains Head Chef Jake
Rossington, who developed the Tomato Tatin with Junior Sous
Chef Jack Teasdale. “It uses a variety of different heritage tomatoes
that all bring their own flavour profile and marry together to create
a nice balance.”
www.thecourthousecheshire.com
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 SIPPING

Trends and insight into the

global drinks trade

“By offering a comprehensive

range of complimentary beverages
for our guests, customising
specific items to their particular
tastes, and placing them in their
minibars, we ensure that their
every need is met.”
Dave Slater, Cellar Master, Matetsi Victoria Falls
 The Port Report
Port has long been steeped in tradition, but
a new generation of hotel bartenders across
Porto are showing how it can also produce
characterful cocktails.

Words: Lucy Lovell

W
hen it comes to fashionable drinks, port might not be the
first thing that springs to mind. This fortified wine hailing
from Portugal’s Douro Valley is better known as an after-
dinner nightcap than an afternoon livener, but now its
reputation is changing, and nowhere is this more evident than in Porto. It
is here that innovative bartenders are shaking off outdated preconceptions,
and serving their local tipple in exciting new ways.
In order to understand where port may be going in future, it helps to
understand its past. Records of wine production in the Douro Valley go
back as far as the Roman Empire, but it really took off in the 17th century.
The boom was sparked by a trade agreement signed in 1703, which made it
cheaper for Portugal to export wine to England; the result was a mad dash
for land by many English and Scottish merchants, who set up vineyards
on the banks of the River Douro. The story goes that after finding wine
barrels were spoilt when they arrived in England, merchants in Portugal
were inspired by local monks to add a small amount of brandy to their
barrels. This increased the product’s ability to travel long distances, and
preserved its natural sweetness.
But it’s not just the addition of spirit that gives port its distinctive
flavour, the unique terroir of the Douro Valley plays a vital part too. There’s
no irrigation, the schist soil doesn’t hold water, and temperatures can
reach a sweltering 50°C. Such a dry environment creates concentrated
grapes with a thick skin, which in turn make a robust wine high in tannins.

092
 SIPPING

The Aurélia de Sousa cocktail at

Torel Avantgarde uses rosé port Photography: © Luís Ferraz

093
SIPPING
Port tasting at The Yeatman Hotel
”We always wanted to demystify the traditional
concept of port, so we created cocktails with a port
base. We keep creating new cocktails that will reach
a different, younger target audience; the same
consumers who like gin.”
Roberto Neves, Bar Manager at The Yeatman Hotel
This strong, flavourful wine is perfect for ageing and
fortifying, and the end results are incredibly varied. In Porto,
types of port generally fall into four categories. Ruby, tawny
and white are well-established. Ruby is aged for a shorter
time in large barrels to prevent oxidisation; tawny is aged
in small barrels to allow the wine to oxidise; and white port,
made with white grapes, is usually aged briefly to produce a
crisp, refreshing drink. The fourth type is rosé – a fairly recent
phenomenon. Started by Croft in 2005, rosé port has a blush
pink colour, and boasts a slightly higher alcohol percentage.
Innovations like Croft Pink might be one of the key factors
helping to underpin rising international demand for port.
According to recent figures by the Portuguese Ministry of
Agriculture, just over 1 million nine-litre cases of port were
exported to the UK alone in 2017, up by nearly 6% since 2010.
It’s a promising start, but there could be more growth on
094
the horizon as a new generation of adventurous bartenders
rediscover this most versatile of drinks.
In Porto, this frequently manifests itself in the form of
cocktails, which are now at the heart of many drinks menus
across the city. PortoBay Hotel Teatro’s bar Plateia is a prime
example, with a selection of unusual and complex drinks on
offer. According to Plateia Bartender Ana Olivaira, one of the
best types of port to use in mixology is a ruby. “It’s a nice
port to make cocktails with, because you have the flavours of
red fruits and chocolate,” she explains. “Sweet and intense,
it brings in some powerful flavours.”
Among the hotel’s many creations is Red October, a short
drink which revolves around one measure of Dows Finest
Reserve Port – a full-bodied and fruity ruby. To this, Olivaira
adds two measures of Beluga Vodka, a dash of sugar syrup,
and lemon juice, before finishing with a twist of orange peel.
The end result is a complex drink, full of dark-fruit flavours
and a hint of chocolate orange.
There’s myriad different serves on offer in Porto currently,
but one particular cocktail is gaining so much traction it
threatens to overthrow the mighty G&T. “Port tonic is our
most famous port cocktail,” explains Rúben Nito, Head
Bartender at one of Porto’s newest luxury hotels, Torel
Avantgarde. Here, they make port tonics with white or rosé
versions – Nito prefers to use a Taylors Chip Dry, with a
garnish of orange zest.
SIPPING
Despite its growing fanbase, the cocktail is relatively new.
According to Nito, no-one knows exactly when port tonic was
invented, but it has only taken off in Portugal fairly recently.
“It has become famous in the last five years, very famous,”
he adds. “We have the fashion of gin-and-tonic, which people
have already seen, and now they want port tonic.”
When it comes to reinventing drinks, perhaps the biggest
challenge is educating customers – something that The
Yeatman Hotel has ample experience of. Positioned next to
the River Douro, the hotel is one of Porto’s most iconic resorts
and renowned for its extensive cellars, but not so well-known
for port cocktails, despite them featuring on the menu since
its opening. “We always wanted to demystify the traditional
concept of port, so we created cocktails with a port base,”
explains Roberto Neves, Bar Manager at The Yeatman Hotel.
“We keep creating new cocktails that will reach a different,
younger target audience; the same consumers who like gin.”
Neves believes that taking an holistic approach can help make
port more fashionable, and his approach includes providing
port-related information in all of his drinks experiences. He
continues: “For the new generation, it is becoming an all-day
drink – it’s not just a classic and traditional Christmas routine
anymore. We are elucidating this idea in our wine tastings,
when talking about port, teaching port mixology and giving
recipes for port cocktails.”
096
Vogue Café at Infante Sagres
Photography: © Numo
For José Luis, Manager at Infante Sagres’ stylish new Vogue
Café – one of only four around the world – cocktails are the
perfect way to introduce port to new customers. “Some come
here, look at our menus and think, ‘I don’t really like port, but
maybe we can try port wine cocktails, it could be different’,”
he says. “From here, people start liking and enjoying port,
and thinking, ‘let’s try it on its own’.”
And no wonder new customers are drawn in – if there
were any lingering misconceptions around port, Vogue Café
would easily dispel them. Porto Sour is lip-puckeringly tart,
and comes served in a glossy white-and-gold martini glass.
Inside, ingredients like yuzu and grapefruit zest bring out the
citrus flavours of the Taylors Chip Dry, while local honey gives
it a touch of sweetness. The flawless creamy head, created
using egg white, makes it look like a monochrome work of art.
Despite the minimal exterior, there’s depth to Luis’ cocktails;
he uses surprisingly wholesome ingredients like his mother’s
homemade quince jelly. “Our DNA should be the same, but
with a nice modern twist,” he explains. “Our food has a lot of
tradition, and I would like to see it stay that way.”
For Luis, and for many bartenders, it’s vital that innovations
are rooted in history. There will always be a place for serving
port neat but, for those willing to push the boundaries of
cocktail-making, there’s also a whole world of flavour
combinations just waiting to be unlocked.
 In-Room
Oenology
Innovative hotels are developing clever ways
to showcase their wine offering to guests who
choose to stay in their rooms.

Words: Nina Caplan

M
any hotels pride themselves on providing an excellent wine
list for customers in their bars and restaurants, but all too
often the standard of their in-room offering simply does
not match up. The Hong Kong Hilton, now defunct, claimed
to have invented that mainstay of most in-room wine programmes, the
minibar, in 1974 after F&B Director Robert Arnold was offered small bottles
of spirits and mixers on a flight, and had an epiphany; the popularity of
these self-service fridges led to a 5% rise in profits, and the whole industry
took note – and followed suit. Today, however, the minibar’s reputation
is under threat, and they are no longer seen as a straightforward symbol
of luxury: the indication that a good hotel is like a home-from-home but
better, since most homes don’t have an array of snacks and beverages
right beside the bed.
To tell the truth, in many places minibars merely became a repository
The wine vault at The Vineyard
for ill-considered amenities, even as the wider hotels in which they sit

098
SIPPING

099
 Singita Sasakwa Lodge offers a
varied F&B programme
continue to innovate, differentiate and rise in the public’s esteem. Some
F&B directors are, like Arnold, spotting an opportunity here, not least
because minibars present unparalleled scope for personalisation - a chance
to impress modern guests who want the very best and want it now.
The new Philippe Starck-designed Brach Hotel in Paris’ 16 th
arrondissement has certainly risen to the challenge by offering an extensive
in-room ‘concept store’, containing everything from drinks and snacks to
headphones and candles, instead of a traditional minibar. Champagne –
Bollinger or Billecart-Salmon – comes as standard, while wine can be
ordered in from their 140-strong list. The emphasis is on individual choice:
nobody tries to tell these guests which brands to drink.
Meanwhile, at Mona Pavilions, the beautiful hotel that’s part of
Tasmania’s eccentric private Museum of Old and New Art (Mona), the
team flips convention on its head by treating the minibar as a wine list,
featuring everything from top Australian labels such as Bindi, Clonakilla
and Paradigm Hill to the best grower champagnes. There’s also a little
self-promotion in the form of ales by Moo Beer, whose original brewery
was located on the Mona site.
Another major advantage behind providing a quality in-room offering
has to do with distance. As luxury comes more and more to be associated
with isolation – albeit, isolation in comfort – a tension grows between
100
the desire to give guests space to enjoy spectacular vistas, wildlife and so
on, and the need to ensure they don’t go hungry, or worse still, thirsty,
at any point.
Here again, the minibar can help, as demonstrated by properties such
as One&Only in Australia’s Wolgan Valley. At this isolated valley resort
in the Blue Mountains, every villa is freestanding, with its own lap pool
as well as incredible views out over the landscape, while guests’ distance
from the main restaurant is offset by the provision of a generous minibar,
which is included in the room price; this minibar features Rowlee Arneis
from nearby Orange in New South Wales, Oakridge pinot noir from Victoria,
and even its own Wolgan Valley gin, made with the valley’s botanicals.
In Zimbabwe, Matetsi Victoria Falls has similarly turned the distance
from the restaurant into an F&B selling point, with guests invited to
personalise their minibars on arrival. Staff note visitors’ preferences, then
offer an individualised menu of wines and cocktails – there are plenty
of options given the 3,000-strong cellar, including 15 house wines – all
delivered via a private ‘Butler Hatch’. “At Matetsi Victoria Falls, we believe
that personalisation is pivotal in creating the ultimate guest experience,”
says Dave Slater, Matetsi’s Cellar Master. “By offering a comprehensive
range of complimentary beverages for our guests, customising specific
items to their particular tastes, and placing them in their minibars, we

Grape-flavoured bath-bombs
at Vista Collina Resort
Photography: © Joanna Salazar
ensure that their every need is met. Our butlers are also on-hand to make
recommendations and give guidance to those who have never had a chance
to sample South African wines before.”
Elsewhere, guests of luxury conservation company Singita are
encouraged to choose the make-up of their minibars from labels that can
include wines from Stellenbosch or Franschhoek, or from a selection of
pinotage, the famed South African grape, that the brand claims is the
world’s largest. As a result, staff can trumpet the exclusivity and top-end
isolation of the Hillside Suite at Singita Sasakwa Lodge in Tanzania, while
also promising an exceptional wine experience.
Other properties have devised what might loosely be called a more
whimsical in-room wine offering. The Vineyard in Berkshire is a country
hotel that, as the name indicates, places a strong emphasis on oenology; as
well as a superb cellar, there is a spa with grape-related treatments and an
excellent restaurant; anything from its impressive list can be summoned
to the room. “Wine is at the heart of what we do,” says General Manager
Paul Shanahan. “It’s an integral part of the guest’s journey. Ultimately,
we want to help our guests create lasting, fond memories of their time
with us.” To do this, it offers a small, curated selection of particularly fine
wines, available by the glass or carafe, that changes monthly. Since its
cellar contains around 30,000 labels in total, guests certainly have plenty
SIPPING
Matetsi Victoria Falls provides a personalised
in-room wine experience
Photography: © Elsa Young
to choose from. There is also a random selection of bottles from the Short
List assigned to each guestroom – these are available to buy, so guests
wanting more than just a glass to slake their thirst in the privacy of their
own accommodation are not obliged to wait for room service or, heaven
forfend, leave their rooms.
And for whimsy, it is hard to beat Vista Collina Resort in Napa Valley,
which opened in 2018. Here, visitors don’t just drink wine, they bathe
in it; guests staying in one of the 39 suites can order a flight from one
of nine wineries attached to the property, along with a grape-flavoured
bath-bomb, so wine-lovers can wallow in sauvignon blanc, chardonnay or
pinot noir, while sipping on the same. “We thought this in-bath ‘wine-ing’
package would give guests the best of both worlds, while also elevating
our in-room amenities,” says General Manager Dave Elcon. He also points
out that the bath-bomb makers, Napa Soap Company, are local, so this is
another route to supporting the community, while giving guests a truly
individualised taste of the destination – although in this case, taste is
probably the wrong word.
Clearly, a well-executed in-room wine offering can enhance the cachet
of a hotel no end, luring luxury-loving oenophiles first to visit, and then to
stay longer. The days of merely providing lacklustre bottles and overpriced
miniatures are long gone – today, individualisation is king.
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COCKTAILS

Lonely Street
The American Bar
The Savoy, London

T
he American Bar at The Savoy has launched a creative
20-strong cocktail menu, The Savoy Songbook, in homage
to the musicians and songwriters who have entertained its
guests down the years. Each serve is named after a memorable
lyric from a song that encapsulates the bar’s unique atmosphere
and, in an industry first, the list is accompanied by a live album
recorded by the venue’s resident pianist Jon Nickoll, which
patrons can stream or buy on Spotify. The menu is the result
of months of work by The American Bar team, led by Head
Bartender Maxim Schulte and Director of Bars Declan McGurk.
The last entry on the menu, Lonely Street, is conceived as
“a whisky sipping drink spiked with some rare mezcal that
reflects the mood of the song Heartbreak Hotel”, according to
Schulte. Created by Senior Bartender Giannis Sitanos, it features
Craigellachie 17 whisky, Pescador mezcal, Discarded Sweet
Cascara vermouth, white port infused with Greek baklava, sugar
syrup, Peychaud’s bitters, Angostura bitters and homemade
coffee oil. The sophisticated drink is poured into an elegant
short glass by John Jenkins, whose weight reinforces the overall
sense of luxury, and served under a cover that is lifted off at the
table to release a cloud of aromatic wood smoke.
Other cocktails on the new menu include the Kings of
Leon-inspired Radio Hurricane (Woodford Reserve Double
Oaked bourbon, pedro ximénez sherry, salted chestnut
liqueur, Vermouth Dry Cocchi-Savoy, toasted oak bitters and a
refreshing slice of papeda) and Sun Sun Sun (Bombay Sapphire
gin, banana, Tio Pepe fino sherry, Cocchi Americano and Figaro
liqueur), a crowd-pleasing nod to The Beatles’ classic Here
Comes The Sun.

www.thesavoylondon.com
At JING, we believe that single-origin teas deliver the most authentic
drinking experience, capturing true craftsmanship, local culture and
the individuality of each tea garden.

WWW.JINGTEA.COM
 DRINKS

Absolut Elyx
The Absolut Company

The Absolut Company, part of Pernod

Ricard, has unveiled a striking new
bottle design for its luxury vodka Elyx.
Made from over 40% recycled glass,
the new concept celebrates the vintage
copper credentials central to the spirit’s
creation, showcasing a sleeker, lustrous
and more elegant form that really
stands out on the back bar.
Available in more than 70 markets
worldwide, Elyx is made from the
finest winter wheat grown on a single
estate in the south of Sweden allied to
pristine water from the distillery’s own
natural aquifer, while the distillation
process makes extensive use of copper
to remove impurities and shape the
vodka’s unique taste. Every part of the
production process, from seed to bottle,
takes place within a 15-mile radius of
the brand’s home, enabling Master
Distiller Krister Asplund and his team to
keep a close eye on quality throughout.
On the nose, Elyx presents bready
aromas with notes of white chocolate
and light cereal. On the palate,
it displays a full-bodied and silky
mouthfeel with waves of rich macadamia
nuts and creamed cereal accompanied
by buttery overtones, before finishing
with a rounded mellow spiciness. The
vodka, which comes in at 42.3% ABV, is
perfectly suited to serving either on the
rocks or in cocktails.

www.absolutelyx.com
Photography: © Laurence Hudghton Photography

104

15 Years XO
Cognac Frapin
Successfully marrying terroir and house spirit, Cognac Frapin’s 15 Years
XO has emerged from the brand’s 240-hectare Grande Champagne
vineyard to present connoisseurs with bold notes of wood, vanilla and
spiced tea. An irresistible golden hue, the new recipe serves as a natural
conclusion to the Trésors du Château series, contrasting nostalgia for
traditional distillery practices with a contemporary flavour profile –
the choice to eschew the cold filtering process resulting in aromatic
richness and a delicately balanced finish. Lively, charming and brilliant,
it passes directly from barrel to bottle at 45.3% without any loss of
potency or flavour.
www.cognac-frapin.com
DRINKS
Photography: © Sofia Gomez Fonzo
No1 Rosemary Water – Sparkling
No1 Botanicals
Made from organic rosemary extract and eucalyptol, No1 Rosemary
Water is not only alcohol-free, but also contains no sugar, salt,
preservatives or allergens. The pioneering botanical drink is inspired by
the age-defying dietary habits of the small Italian village of Acciaroli,
where approximately one in ten residents live beyond the age of 100,
with many also managing to steer clear of common illnesses such as
dementia in their later years. This gently sparkling variety comes in
a range of formats suitable for stocking behind the bar, including a
200ml soda serve, 330ml single serve and 750ml table serve, while a
still version is available too.
www.rosemarywater.com
105

Colombian Jazz Speciality Blend
Iron & Fire
The crowd-pleasing Colombian Jazz Speciality Blend brings together
the best coffee from the Eje Cafetero region of the country, an area
known for its volcanic soil, high altitude, ample rainfall and abundant
rainforest, where farmers still use traditional methods to produce their
exceptional harvests. Iron & Fire carefully roasts the beans to deliver a
full-bodied mouthfeel on the palate, with rich chocolate and caramel
undertones allied to a bright cherry acidity. A complex roast that
rewards careful extraction, it is also a highly versatile coffee that helps
baristas achieve excellent results across a range of serves, from punchy
espresso to milky latte.
www.ironandfire.co.uk
106
Photography: © Justin Gardner
Local Heroes No.3
Portobello Road Gin
Created by Portobello Road Gin in partnership with rock legend Mark
Knopfler, Local Heroes No.3 is a bold special-edition gin combining the
nine botanicals found in its signature blend with lime zest, cucumber
peel and olive oil. The label design is inspired by Knopfler’s love of
guitars, while each bottle features a miniature version of his iconic
sweatband in a playful reference to the star’s legendary live shows.
The Local Heroes collection celebrates individuals who embody the
spirit of London’s Portobello Road, with the former Dire Straits frontman
following in the footsteps of The Ledbury’s Chef-Patron Brett Graham
and MasterChef Italia judge Carlo Cracco.
www.portobelloroadgin.com

Organic Darjeeling Tea First Flush
Jing Tea
Hailing from the renowned Seeyok Tea Estate in the
Mirik Valley area of Darjeeling, this exceptional
loose-leaf tea is supremely fragrant, combining
complex floral aromas with fruity and honeyed
notes. On the palate, it is pleasingly crisp and
light upfront, before giving way to a rounded and
quenching finish.
This best-in-class beverage is the 2019
winner of the Excellence at Origin Competition,
launched by Jing founder Ed Eisler to celebrate
the quality of Darjeeling tea, promote authentic
craftmanship and encourage the retention of skills
locally. Darjeeling’s climate is unlike any other
tea-producing region; its relatively cool and dry
atmosphere affects how plants grow, resulting in
DRINKS
Photography: © Kris Piotrowski Photography
a delicate flavour that is highly prized overseas.
No fewer than 17 teas entered the contest, which
set out to find the first-flush tea that best expresses
the region’s unique characteristics, and each
submission was subjected to rigorous judging by a
panel of experts.
Established in 2004, Jing now supplies tea to
various Michelin-starred restaurants and five-
star hotels around the world. Underlining its
gastronomic credentials, the brand has also
partnered with a host of top chefs down the years,
including Heston Blumenthal, Joël Robuchon,
Richard Ekkebus and Pierre Gagnaire.
www.jingtea.com
107
 EVENTS
Key events in the global hotel F&B calendar

Imbibe Live Bar Convent Berlin HX

1-2 July 2019 7-9 October 2019 10-11 November 2019
London Berlin New York

Tales of the Cocktail The Annual Hotel Conference AHEAD MEA

16-21 July 2019 9-10 October 2019 13 November 2019
New Orleans Manchester Dubai

Maison & Objet Host AHEAD Europe

6-10 September 2019 18-22 October 2019 18 November 2019
Paris Milan London

The Hotel Show Forty One Madison Sleep + Eat

17-19 September 2019 29 October-1 November 2019 19-20 November 2019
Dubai New York London

109
 To The Table Europe
9-11 April 2019
Monaco
Words: Heleri Rande • Photography: © Richard Pereira
To The Table Europe took place at Monaco’s Le Méridien
Beach Plaza in April, with 120 suppliers and buyers from the
F&B industry mingling and conducting business over the
course of two productive days in the Mediterranean. A positive
atmosphere of collaboration and camaraderie was evident
throughout the packed programme of one-to-one business
meetings, seminars, networking sessions and meals, although
the culinary and scenic highlight undoubtedly came at the
end of the first day, as attendees headed to the rooftop of the
Monaco Yacht Club to snap photos of the sunset and sip rosé
by the beautiful coastline.
For many delegates, the success of any event series is
directly related to its ability to attract newcomers while
simultaneously keeping veterans engaged year after year, and
110
To The Table’s organisers certainly managed to achieve that
vital sense of freshness, with more than two-thirds of buyers
and nearly half of suppliers attending for the first time. From
the buyer side, the newcomer list was impressive and included
companies such as Radisson Hotel Group, Belmond, Pestana
Group and Silversea Cruises, while manufacturers like AACo
from Australia, Fredman Perfect Kitchen Oy from Finland and
MEC2 from Germany were all inaugural participants at the
supplier tables.
The four one-hour seminar sessions that broke up the
programme of pre-arranged meetings were chaired and
moderated by Supper’s Consulting Editor Heleri Rande. The
first panel included Ben Webb, co-founder of 3Stories, and
Craig Milne, Vice President of Global Design for Europe at

Marriott International, who debated where hotel restaurant
design is heading in the future. Webb was keen to highlight
the importance of brand-building from the start, a process
that he believes should run simultaneously with the design
element. “Define who you are and why you do it before
jumping into the physical appearance of the identity and
space,” he said. “The brand should drive all aspects of the
design from your website through to the knives and forks you
use on the tables.”
The afternoon discussion, meanwhile, explored how
operators such as AccorHotels and Marriott International
are responding to the changes in consumer behaviour; the
session began with a top-trends overview, drawing the
audience’s attention to topics like the rise of the healthy-
eating and free-from movements, the impact that food
delivery and dark kitchens are having on hotel restaurants,
and how competitive socialising is becoming the new norm
in entertainment. Panellists Gustaf Pilebjer, Director of Food
& Beverage for Europe at Marriott International, and Martin
Jones, Vice President of Food & Beverage for Luxury Hotels
Europe at AccorHotels, both agreed that the shift in customer
expectations is putting additional pressure on brands to think
more strategically about their food and drink efforts. “The
F&B offers at our hotels need to stay true to branding, we
focus a lot more on behavioural trends than ever before,”
explained Pilebjer.
The morning keynote of day two had the audience participate
in multisensory experiments as Jozef Youssef, founder and
EVENTS
Chef-Patron of Kitchen Theory, kept participants’ attention
with his confident delivery and research-based exploration
of this oft-overlooked aspect of eating out. Working on
gastrophysics alongside Professor Charles Spence from the
University of Oxford, Youssef has been able to use the data
gathered to help create curated dining concepts. He also
looked at how F&B professionals must meet the expectations
of diners seeking out fresh experiences, saying: “If you don’t
produce meaningful content as part of the experience then all
the effort will be worthless for the end user.”
The seminar part of the conference closed by discussing
a topic that is more pressing than ever in the hospitality
sector, how to attract, retain and develop talent, with
insightful contributions from three distinguished panellists.
“In training, we teach staff the what and the how, but in
educating, we teach them the why – this must be understood
by the industry,” advised Marc Stierand, Associate Professor
of Service Management and Director of the Institute of
Business Creativity at École Hôtelière de Lausanne in
Switzerland. And Ramjan Bhugeloo, Regional Vice President
of Human Resources at Hyatt International EAME, and
David Singleton, Area Vice President of Franchise Operations
and Development for AMEA and South Asia at Hard Rock
International, concluded that whilst recruiting for personality
is key, the geographical differences in properties play a huge
role in how this approach manifests itself on the ground.
www.tothetableeurope.com
111

To The Table MEA
29 April-1 May 2019
Abu Dhabi
Rosewood Abu Dhabi welcomed 120 senior F&B buyers and suppliers for
the 2019 edition of To The Table MEA, with attendees enjoying three
days of meetings, seminars and networking sessions. This year, 50% of
suppliers were new, including William Edwards, Rational and J.J. Darboven,
while the buyer side – of which 75% were first-time attendees – featured
AccorHotels, Hilton Worldwide, Hyatt Hotels Corporation, Kempinski,
Marriott International and Rotana Hotels.
The seminar programme, hosted by Devina Divecha, opened by focusing
on the power of a brand; Gorgeous Group founder Robbie Bargh and Candice
D’Cruz, Vice President of Luxury Brand Marketing and Management in the
MEA at Marriott International, agreed that good storytelling was of utmost
importance while Bargh concluded: “It’s not what the restaurant looks
like, it’s what it makes the audience feel like.”
There was also an overview of the Middle East’s F&B landscape
courtesy of Christian Abell, Vice President Food & Beverage MEA, Marriott
International; Christian Gradnitzer, Senior Director of Food & Beverage
Operations MEA, Hilton Worldwide; and Russell Scott, Vice President
112
Photography: © Richard Pereira
of Food & Beverage for AccorHotel’s Luxury Brands in the Middle East.
They argued that it was time to re-focus following the over-supply of
large-cover restaurants. The next morning saw Samer Hamadeh, founder
of Aegis Hospitality; Colin Clague, Executive Chef of Rüya; and Parolio,
Creative Director and founder of Parolio and Euphoria Lab, discuss the
need to buck trends. Everyone present agreed that the main factor standing
in the way of success was fear – whether on the part of restaurateurs or
landlords. The final session focused on talent retention, with Sunjeh Rajah,
CEO of the International Centre for Culinary Arts in Dubai; Mahmoud
Abulwafa, Area Director of Human Resources, Abu Dhabi and Al Ain hotels,
Marriott International; and Richard Vivian, Head of Centre of Excellence,
Transguard Group on the panel. Rajah noted: “The industry is growing, it
is more discerning and looking for ‘plug-and-play’ candidates.”
The next To The Table MEA will take place at The St. Regis Abu Dhabi
from 30 March-1 April 2020.
www.tothetablemea.com

NRA Show
18-21 May 2019
Chicago
The National Restaurant Association Show celebrated its 100th anniversary
at Chicago’s McCormick Place in May 2019. For the fifth year running,
organisers achieved record exhibit space sales, while the registration
figure also exceeded last year’s total, coming in at more than 65,500.
“The centennial show was a success by every measure,” says Mary Pat
Heftman, President of the Restaurant Show Group at Winsight. “Besides
the record exhibit sales and strong attendance growth, the energy on the
floor was palpable.”
For many, the highlight of the show’s lively education programme was
the annual Signature session, bringing together senior leaders from across
the foodservice sector to discuss the future of dining. Moderated by Dawn
Sweeney, President and CEO of the National Restaurant Association, a
panel boasting Cooper’s Hawk Winery & Restaurants founder and CEO
Tim McEnery, and Applebee’s Bar & Grill President John Cywinski, shared
their insight into how consumer habits are rapidly evolving. The event also
welcomed a host of new features; the Sysco Culinary Experience Center,
where delegates learnt the latest applied trends and techniques, was joined
EVENTS
by the Technomic Ask The Expert sessions, exploring common business
challenges and opportunities, and the Digital Media Slam, examining how
innovative brands are using digital tools to achieve their goals.
Meanwhile, the show’s centenary was celebrated in style, with Eli’s
Cheesecake creating a spectacular birthday cake rising 23ft-high, which
was then shared out among attendees. Tao Chicago also hosted a special
100th anniversary party on the Monday, held in conjunction with the Star
of the Bar mixology competition finals.
More than 100 countries were represented at the event, along with all
50 US states; among those attending were Marriott International, Hilton
Worldwide and Hyatt Hotels Corporation; contract management specialists
Compass Group, Sodexo and Aramak; and dealer-distributors US Foods,
TriMark and Edward Don & Company. In response to strong demand,
organisers are planning to expand into a fourth exhibit hall for the next
instalment, which will run from 16-19 May 2020.
www.nationalrestaurantshow.com
113
114
 EVENTs

The Future of All-Day Dining

Supper in Partnership with Tiger

Words: Heleri Rande • Photography: © Picture One Studio

The Vision About Tiger

For this special event, Supper teamed up with Tiger to discuss the future of all-day dining, Tiger is a leading manufacturer of high-
and consider how changing guest expectations are influencing product and spatial design quality buffetware and multipurpose trolleys.
in hotel F&B venues worldwide. A panel of experts shared their insights with an invited Headquartered in South Korea, it has production
audience of leading figures from Asia’s hospitality scene at the new Rosewood Hong Kong. sites in Seoul and Tianjin.

The Speakers The Menu The Co-Hosts

Heleri Rande Cold Canapés MY Chang

Consulting Editor, Supper Prime Beef Tartar, Wonton Shell Chairman, Tiger
Tuna Tartare, Spicy Mayonnaise Tartlet
Anurag Bali Brie Cheese Tortilla SJ She
Assistant Vice President of F&B President, Tiger
(North Asia, Philippines and Hot Canapés
Pacific), Shangri-La Hotels & Barbecued Goose with Pancake Miyoun Chang
Resorts Roast Tandoori Salmon Fillet with Lime Executive Director, Tiger
Onion and Leek Quiche
Karen Hay Black Truffle & Mushroom Vol-au-Vent Tyler Chang
Founder & Creative Director Director, Tiger
INdulge Cocktail ‘40 Sq Feet’
Plantation Original Dark rum, Campari, Jiyoun Chang
Eelco Bohtlingk Mancino Rosso, plum, bitter chocolate Co-ordinator, Tiger
Director, Design Development
Operations, Marriott International Mocktail ‘Silver of Sun’ David Dong
Strawberry vinegar, jasmine kombucha, China Sales Manager, Tiger
pepper tinctures

115
 The Guests

Gregory Philippe
Executive Assistant Manager
Island Shangri-La Hong Kong

Limi Chan
Senior Group Director of Chinese
Cuisine, Langham Hospitality Group

Paul Lenz
Executive Chef
Kowloon Shangri-La Hong Kong

Ed Ng
Co-Founder, AB Concept

Mariana Foley
Senior Designer, Joyce Wang Design

Dirk Dalichau
Managing Director, Eaton HK

Federico Masin
Partner, HBA

Gloria Lui
Founding Partner & Director
In Situ & Partners

Julian Darisse
Resident Manager \Island Shangri-
La Hong Kong

Ella Bridgland
Interior Designer
Joyce Wang Design

Gavin Au
Design Manager, INdulge

Yvonne Cheung
Director of Restaurants & Bars
The Upper House

Clément Larre
Manager, Design Development
Operations, Asia-Pacific
Marriott International

Jenayne Chua
Assistant General Manager
Cornerstone International Philippines

Raymond Chan
General Manager, Anglo Swiss
Trading Company (Hong Kong)

Amy Cheong
Operations Manager, Anglo Swiss
Trading Company (Hong Kong)

Ryuichiro Saji
General Manager, DAC Corp

Kayuza Takesaw
Manager, DAC Corp

Julius Simon Aritonang

General Manager
Arsi Labora Utama

Colin Yin
General Manager
Shenzhen Maizi Hotel Supplies Co.

Ben Lin
General Manager
Shanghai MinDao Hotel Equipment
and Accessories Co.

116

The Chat
Anurag Bali: When developing a hotel’s F&B offering, it is possible to
service every mealtime throughout the day from one venue, as long as
you always have a clear concept in mind. The secret is to look at an outlet
from two angles – functionality and, more importantly, core purpose.
First, design the space by taking into account the market, local client and
demographics, and only then work backwards to see how you can make it
functional for breakfast.
Karen Hay: Start out by thinking what the values of the concept are –
whether you are focusing on the sustainability, provenance or health
aspects, make sure that this becomes the centre of your concept. Do not
design the restaurant for a mealtime, but with a proper concept in mind,
and then make mealtimes work around that. For breakfast, you can always
use another venue to increase seat count.
Eelco Bohtlingk: Marriott International is such a big company now, so we
have to work with many concepts. The key is to get the right partners; for a
Thai concept, we get a Thai chef, and so on. We only think about breakfast
afterwards, and whatever route we choose has to be convenient because
that is what travellers want.
KH: There are lots of clever ways to make F&B spaces modular. For
example, a barista counter in the morning can easily be transformed into
a back bar in the evening – switching the focus from cups to bottles. And
lighting is the biggest game-changer in any transformation, it is your
number one trump card.
AB: Shangri-La has 25-year-old restaurants in our portfolio, and not all
can be refreshed, but what we are able to do is organise collaborations
and pop-ups. That really lifts the existing offering, and gives you an
opportunity to create moments that are new for guests and exciting for
your team.
EB: When it comes to perfecting a hotel’s F&B offering, renovations are
always more complex than newbuilds as you have less control over the
decision-making process, but the way we convince owners to change is by
sharing case studies. The Bangkok Marriott Marquis Queen’s Park is a great
example – its all-day dining space Goji Kitchen + Bar was a real game-
changer for the property because it transformed into different concepts
throughout the day.
KH: Tableware and buffetware need to complement the food and tabletop
as well, you must have eye candy. These days, all aspects of an F&B venue
can be photographed, so everything you touch and feel has to sit within
the story of the entire place. I am very glad to see new chafing dishes that
EVENTS
don’t look like chafing dishes come to market for example – I applaud
Tiger for making a big step in that direction.
AB: Tiger is doing a great job by focusing so much on the design of their
products. At Shangri-La, I have a wish-list when it comes to the design of
any products used in our restaurants. Wireless devices, like toasters and
induction units, are great, as is the ability to work with vendors to retail
items such as plates and glassware, because you never know when guests
might see something they like as part of their dining experience. On the
technology front, meanwhile, I am really looking forward to automated
email reports to facilitate easier processes for management.
EB: With buffet design, flexibility is key, and customisation is increasing in
importance. However, sustainability and environmental impact also need
to be taken into consideration.
AB: Hotels need to be smart about what they include on buffets too – we
are moving to what I call ‘one-dish wonders’. This means we produce one
dish that is world-class for our buffet stations, and make this the anchor,
rather than trying to create a variety of items catering to different tastes.
KH: One of my favourite all-day dining spaces is Prego in Fairmont
Singapore, which might be old and under renovation, but always had a
fantastic breakfast buffet with amazing homemade pastries, pressed juices
and coffee. When breakfast finished, it then seamlessly became an Italian
restaurant for lunch and dinner guests.
AB: We completely changed the fundamentals at the Kerry Hotel in Hong
Kong, building the first all-day food hall with a big focus on technology.
We have eight different brands in there and host live music nights – it has
been a huge success across a range of demographics.
EB: I’d recommend La Mercerie, an independent restaurant in New York,
as a great learning experience – chef Marie-Aude Rose has extended her
concept to breakfast, creating a truly all-day dining experience. If guests
are presented with the right concept, they’ll be just as adventurous at
breakfast as they are at lunch and dinner. We just need to trust them more.
The event concluded with attendees networking over a mouth-watering
selection of cocktails and canapés. Each guest also received a special gift
from Tiger in the form of a traditional Korean gift box containing stylish
chopsticks and cutlery.
If you’d like to find out more about Tiger’s extensive range of products,
please visit www.tigerhotel.co.kr
117
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 SIDES

Showcasing the products and services

bringing F&B venues to life

“The development of a multi-

part collection places very
special demands on design and
construction because, after all,
each part should work alone
but also together.”
Susanne Schmidt, Head of Marketing and Product
Management, proHeq
120

Elemental Force
Hepp famously invented ‘hotel silver’ in the 19th century
but its latest range, Elements, shows how innovation
remains the company’s guiding principle to this day.
Words: Richard Frost
T
he hospitality world is full of companies that boast an impressive
track record of supplying hotels down the years, but few can claim
to have truly transformed the sector in that time, blazing a trail
that countless others would ultimately follow. Hepp, founded by
brothers Carl and Otto Hepp in 1863, is one such business.
In 1871, Carl developed a process to apply a thick layer of silver to a
base metal, an innovation that paved the way for Hepp to create a host
of attractive products capable of withstanding the rigours of the catering
industry. Gebrüder Hepp 90, also known as ‘hotel silver’, quickly gained
a loyal following as luxury properties around the world seized on the
opportunity to diversify away from products made from ‘pure silver’;
business boomed, and the success of this pioneering German company
spawned a host of imitators.
Fast-forward to the present and Hepp, which now forms part of proHeq,
a subsidiary of the WMF Group, remains at the forefront of innovation,
as demonstrated by the successful launch at foodservice and hospitality
trade fair Internorga of its bold new tabletop range. Elements is a modular
27-piece collection made from 18/10 stainless steel, concrete, porcelain,
glass and melamine; two elegant stands provide the base elements, each
of which can be combined with three clips to extend the available surface
area onto different levels. Users can then add a plethora of accessories
like dishes, bowls, trays, salt-and-pepper mills, toothpick stands, oil-
and-vinegar bottles, pastry stands, sauce jugs and bottle coolers as
circumstances require.
This flexibility is what sets the collection apart from the competition,
since it can be easily adapted to cater for a variety of hotel F&B settings, from
coffee in the lounge to lunch or dinner in the signature restaurant. “Hepp
Elements offers an extremely high degree of modularity and versatility,”
explains Susanne Schmidt, Head of Marketing and Product Management
at proHeq, “so our customers have almost unlimited possibilities when it
comes to both design and function.” A perfect case in point is the flower
vase, which can be quickly converted into a candlestick holder by means
of a special nozzle adapter.
SIDES
For Schmidt, the launch of Elements represents the culmination of
untold hours of hard work behind the scenes. “We started the project in
2016 with a comprehensive market research campaign,” she recalls. “The
development of a multi-part collection places very special demands on
design and construction because, after all, each part should work alone but
also together.” Fortunately, the team already had experience of bringing
challenging ideas to market, having previously created the award-
winning Sequence modular buffet range. Elements effectively translates
the Sequence concept to the laid table, and the two series have even been
designed so that they can be deployed together as well as separately.
Like Sequence, Elements showcases a futuristic design aesthetic, while
tapping into the trend for hotel procurement teams to try and emulate the
ambience of private homes in their F&B spaces, rather than the overtly
corporate look popular in years gone by. Buyers can also tailor the collection
to their surroundings by requesting surface treatments like stone washing,
glass bead blasting or PVD colour coating, as well as adding customised
features on individual items, such as engraving a company logo onto the
bottle coolers; a full repair service is provided, moreover, to fix any dents
or polish items whose lustre has faded over time. “Hepp Elements is aimed
at hoteliers with the courage to try something extraordinary, who want to
set themselves apart from the crowd,” says Schmidt.
Hepp has clearly come a long way since that fateful moment 150 years
ago when its founders invented ‘hotel silver’, yet the company is clearly
not resting on its laurels. Instead, the business has managed to walk the
fine line between tradition and modernity, maintaining its longstanding
commitment towards producing quality products, while also responding
to the fact that hotels are increasingly looking for ways to cut costs across
their F&B operations. One wonders what the Hepp brothers would make of
it all if they were around today. Schmidt concludes: “We strongly believe
that the founders of the brand would be proud of what we have achieved
– and that the basic DNA of Hepp is still alive and well.”
www.hepp.de
121
A DEDICATED TRENDS THE BEST
HOTEL & AND NEW IN DESIGN,
RESTAURANT SOURCES OF DECORATION
ITINERARY INSPIRATION AND LIFESTYLE

MAISON&OBJET #MO19
06 — 10 SEPT. 2019
PARIS
 PETITS FOURS

I Meravigliosi
Artis

Translating as marvellous in Italian, the I Meravigliosi collection by Artis features ten subtly
different shapes of bowl, each designed by Luigi Bormioli to capture the intense aroma of
numerous grape varieties, bringing out the best in different wine types. Light and balanced
in the hand, while at once robust and flexible thanks to a titanium reinforced Sonhyx
manufacturing process, the range is completed by a coupe and a stemless model.

www.artis-uk.com

123
 Aether
Libbey

Libbey’s Aether range interprets the textures found

in raw materials such as rock, wood and water,
as well as the natural phenomenon of cracked
dry soil in an arid terrain. The collection’s bold
and distinctive design builds on a simple plunger
pattern to create a sense of tranquillity, while
the cut-glass and exterior rings pay homage to
Libbey’s heritage. The glasses are also available
in a clear version.

www.libbey.com

124

Muffin & More
Tiger
The Muffin & More stand from Tiger is a swivel display unit on which chefs
can place cupcakes and other sweets. Manufactured in stainless steel,
the stand features a series of rings as well as double-walled borosilicated
cups, allowing for several desserts to be presented at once. The display
joins the Korean supplier’s range of modular buffet systems, carving
stations and heating lamps, induction chafing dishes, urns and dispensers,
trolleys and hollowware.
www.tigerhotel.co.kr
LaCimbali M100 Attiva
Gruppo Cimbali
The new M100 Attiva model features improvements in its design, thermal
system, ergonomics and interface – the latter featuring electromechanical
keys and an OLED display. The integrated system is intended to make
coffee-making operations more user-friendly; the buttons enable users to
instantly give commands, while the OLED display allows for the control of
various parameters, such as the number of seconds to dispense the drink,
the water temperature in the boiler and the desired pressure.
www.cimbali.com
PETITS FOURS
Pro Bar Station
Mogogo
Mogogo’s Pro Bar Station is highly adaptable for a wide range of
events, from classic wine tastings to curated mixology programmes and
cocktail receptions. Combining a sleek design with functional elements,
the stainless-steel working space features an ice bin, speed rail and
shelf space for storing equipment. As the flagship product in Mogogo’s
barware collection, the unit comes in multiple finishes, including black
marble, grey slate and mango wood.
www.mogogo-buffet.com
Redefining Modern Uniforms
Lady and Butler
Translating the architecture and interior design of properties into modern,
sophisticated vestments for hospitality staff, Lady and Butler is dedicated
to bridging the gap between form and function. Founded by Barcelona-
born fashion designer Eli Caner, the company crafts uniforms to
complement the creative direction of restaurants and hotels, with recent
projects including The Standard in Miami, The Hollywood Roosevelt in LA
and a collaboration with Pierre Hermé Paris.
www.ladyandbutler.com
125
PETITS FOURS

Rocket
Studio 1765

Designed by Amilios Grohmann in collaboration with Martin A Koebke, Studio 1765’s

Rocket collection comprises wine and champagne coolers in a range of finishes including
copper, stainless steel and black. Combining cutting-edge design with functionality,
practicality and style, the stackable coolers are available in floor-standing and tabletop
versions with removable drip tray, and cater to a variety of different hospitality
environments.

www.studio1765.com

126
MEA 2020 Supper ad.qxp_Layout 1 31/05/2019 15:41 Page 1

30 March – 1 April 2020

St Regis Abu Dhabi, UAE
TO THE TABLE MEA is the most effective way
for leading restaurant and OS&E suppliers to
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makers in F&B, restaurants and bars from the most
prestigious hotel operators, restaurant groups,
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stay at the forefront of this dynamic industry.

For details on all TO THE TABLE events, please see:

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BETTER BY DESIGN

Clients tell us we probably have the best collection of the world’s most innovative
tableware under one roof. That’s because we are not afraid to be bold in our choices
of brands and producers we work with. And if a product that we want doesn’t yet
exist, we will have it made.

Our aim is to help hospitality market leaders keep ahead of the competition by
interpreting emerging trends through products and concepts.

If you are a leader not a follower and you have a project which demands something
extraordinary, whether in the U.K. or beyond; give us the challenge.
Call: 0844 334 5232
Shop: www.goodf.co.uk VISIT OUR LONDON SHOWROOM
Email: sales@goodf.co.uk First Floor, 20 Little Portland Street, London W1W 8BS
HEAD
OF THE
TABLE
Our tableware buyer’s resource helps link
decision-makers with the best suppliers on the
market, giving brands an opportunity to highlight
need-to-know facts such as key product ranges,
hotel projects, trade shows and sales contacts.

000
 Asianera Bonna
Product Categories: Tableware, living accesories, giftware • Projects: Product Categories: Tableware • Projects: The Ritz-Carlton, Crowne
Raffles Hotel Singapore, The PuLi Hotel & Spa Shanghai, Jumeirah Plaza Abu Dhabi, Sheraton New Delhi • Trade Shows: Ambiente, Host
Nanjing • Trade Shows: Maison & Objet, Ambiente, To The Table • Milano • Contact: Reha Tavil, Commercial Director,
Contact: Grace Liu, Managing Director, graceliu@asianera.biz Reha.tavil@bonna.com.tr
www.asianera.biz www.bonna.com.tr

Founded in 1995 with the belief that distinctive fine bone porcelain Based at Kocaeli in Turkey, where Europe meets Asia, Bonna Premium
could be designed and produced in China – the place that originally Porcelain is a specialist in providing porcelain products to the Horeca
invented and defined it centuries ago – Asianera is renowned for its market. Established in 1981, the hospitality supplier believes that
east-meets-west style, with the brand’s constantly evolving collections gastronomy is a total experience and the value of presentation and
acting as unique interpretations of influences from different cultures and ambience is as important as the food and service. With a team of 400
nature. Rather than emulating traditional forms, the Shanghai-based employees, Bonna’s aim is to craft striking table settings for busy dining
company set its mind on developing a specific design style and product environments, using its strategic location to deliver collections quickly across
lines that reflect an Asian vernacular within a contemporary context, and the globe. Joining a family of ten designs in the Envisio series, the brand’s
as a result its hand-painted organic Vago tableware
designs are characterised eschews traditional round
by artistry and elegance. and square dining sets to
Asianera’s products can embrace elements of casual
be found throughout luxury dining. Created specifically
hotels and restaurants for the contract sector, the
around the world, while porcelain range forms part
the manufacturer also of Bonna’s wider ivory white
partners with hoteliers, collection and is offered
restaurateurs and F&B with various personalisation
managers to custom-design details, while its free form
both patterns and shapes to yet stackable plates marry
meet the requirements of amicably with vibrant
specific projects. interior decors.

Chef & Sommelier David Mellor

Product Categories: Glassware, dinnerware, flatware • Projects: Andaz
Vienna Am Belvedere, Hôtel de Berri Paris, Trump Turnberry • Trade
Shows: Ambiente, EquipHotel, NRA Show • Contact: Chris Ward, EMEA
Hotel Business Director, chris.ward@arc-intl.com
www.chefsommelier.com
Collections: Pride, Chelsea, Provençal • Projects: Claridge’s, Ace Hotel,
Waldorf Astoria Beverly Hills • Trade Shows: Ambiente • Contact: James
Lawless, Cutlery Accounts Manager, trade@davidmellordesign.co.uk
www.davidmellordesign.co.uk

Chef & Sommelier is part of the Arc group, a tableware manufacturer with Over 60 years, David Mellor has become a byword for elegant
a history dating back more than 190 years. With production facilities on modern design. Established in 1953 by British designer David Mellor,
every continent, including in France, Russia, the US, UAE and China, the the eponymous manufacturer supplies modern cutlery to luxury hotels
company engineers over five million pieces per day. Chef & Sommelier and restaurants across the globe, and is well-known for the purity of its
is an upscale and fine dining brand that reflects France’s gastronomic design, attention to detail and high quality of manufacture. Each of David
heritage, focusing on cutting-edge design and material performance with Mellor’s cutlery ranges is clearly defined, allowing them to cater for a
a blemish-free finish. The firm uses Krysta Extra Strong Crystal – a new whole variety of hospitality clients, from global hotel chains to smaller
glass material that is 30% stronger than sodalime glass – to guarantee design-led restaurants. Producing its goods from a factory near Sheffield
increased scratch resistance, – the historic centre for
zero degrading after up cutlery manufacture – the
to 2,000 industrial wash company believes its duty is
cycles and perfect clarity. to build on this inheritance
The innovative material of traditional craftsmanship
also promises up to 60% while utilising evolving new
less breakages when technologies. Produced in
compared with standard stainless steel, silver plate
crystalline. Targeted at or sterling silver to special
luxury restaurants and order, the brand’s unique
bars, the firm’s barware cutlery designs can be
and flatware helps hotels supplied with special finishes
express their creativity and and markings or tailored to
awaken guests’ senses. client’s specifications.

130
 HEAD OF THE TABLE

Elia International Furstenberg

Product Categories: Cutlery, chinaware, barware • Trade Shows: Product Categories: Tableware • Projects: The St. Regis Amman, Hôtel
Ambiente, Hotel, Restaurant & Catering Show, Exclusively Housewares • & Restaurant Lalique, Mandarin Oriental Paris • Trade Shows: Maison
Contact: Adam Walker, Sales Manager, & Objet, Salone del Mobile • Contact: Florian Marquardt, Director
adam@elia.co.uk International Sales, f.marquardt@fuerstenberg-porzellan.com
www.elia.co.uk www.fuerstenberg-porzellan.com

With a principal focus on product development, Elia offers innovative Founded in 1747, Porzellanmanufaktur Fürstenberg is Germany’s second
yet highly functional products from striking cutlery and bone china to oldest porcelain manufacturer. The company has produced fine porcelain
lead-free crystal glassware, stylish barware and beverageware items in southern Lower Saxony, Germany, for almost 270 years, with the majority
– each luxurious piece is crafted without compromising on durability. of its manufacturing done by hand, meaning every cup passes through
Based in London, the manufacturer works in-house and in collaboration 100 hands. The use of traditional craftsmanship enables Fürstenberg to
with internationally renowned designers to generate original ideas that create small intricacies such as double-walled vessels and paper-thin
help evolve its product collections. Elia supplies boutique hotels around inner and outer walls, while the porcelain it designs also reflects the
the world, equipping a broad variety of venues including all-day dining time in which it is created – the spirit, attitude of life and aesthetics,
spaces and high-end as well as the manual
brasseries, while for and technical possibilities.
domestic clients in the hotel, Amongst its tableware,
restaurant and hospitality giftware and individual
industry, the brand’s designer pieces is Fleun,
portfolio is available a collection developed in
through a national network collaboration with Swiss
of catering wholesalers. designer Alfredo Häberli
Its new 18-piece Glacier that combines deeply
range is classical yet rooted traditions with a
contemporary, the cutlery’s contemporary innovative
generously curved simple spirit, enabling it to adapt
design making it suitable for to a variety of modern
any modern table setting. dining environments.

Goodfellow & Goodfellow John Jenkins

Product Categories: Tableware, buffetware, chef equipment • Projects:
The Goring Hotel, Gleneagles, The Grove Hotel • Contact: Valda
Goodfellow, Managing Director, Valda.Goodfellow@goodf.co.uk
www.goodf.co.uk
Product Categories: Glassware, barware • Projects: Rosewood
London, Hôtel de Crillon Paris, Firmdale Hotels • Trade Shows: Forty
One Madison, NY Now, AmericasMart Atlanta • Contact: Harry Jenkins,
General Manager, harry.jenkins@johnjenkins.co.uk
www.johnjenkins.co.uk

The brainchild of husband-and-wife duo Paul and Valda Goodfellow, this John Jenkins specialises in supplying the hospitality industry with handmade
creative design and distribution company provides innovative, stylish and glassware for the table and bar. Founded in London in 1901, the company
functional solutions for hotels, restaurants and contract caterers around the is now based in a rural setting to the south west of the capital, where
world. The distributor’s website gives those working in the industry a variety its in-house design department is able to develop exclusive solutions for
of ideas, advice and guidance, while its Concept Design team in London clients around the world. John Jenkins also has a showroom at Forty One
– which offers a hands-on service for both newbuild and refurbishment Madison in New York, and the US market is served by its distribution
projects – collaborates with chefs, designers, restaurant owners and F&B centre in New Jersey. Its glassware can be found at luxury hotels and
managers to supply branded tableware, kitchen equipment and chef’s restaurants in the UK, as well as China, Hong Kong and Singapore in Asia,
clothing to establishments Saudi Arabia and Dubai in
across the UK, Europe, the Middle East, and the
the Middle East and Asia. US and the Caribbean in
Goodfellow & Goodfellow the Americas. Responding
works with all sizes of to a demand for more
venue or catering project, specialised glasses, the
delivering anything from group’s William Yeoward
an individual plate to Crystal brand supplies
a complete restaurant to the likes of Rosewood,
concept, while the British Mandarin Oriental, Ritz-
firm also collaborates with Carlton and Four Seasons,
a variety of craft producers with the Atlantic and
to commission bespoke Bella collections proving
tableware products. particularly popular.

131
 LSA International
Collections: Serve, Ivalo, Gio • Projects: Raffles Europejski Warsaw, Párisi
Udvar Hotel Budapest, Bulgari Resort Dubai • Trade Shows: Host Milano,
Ambiente, Hotelex • Contact: Claudia Caldarola, Head of Horeca,
claudia.caldarola@lsa-international.com
www.lsa-international.com
Nikko
Product Categories: Tableware, buffetware, chef equipment • Projects:
Bellagio Las Vegas, Waldorf Astoria Dubai Palm Jumeirah, Burj Al Arab
• Trade Shows: Host Milano, Hofex, NRA Show • Contact: Hiroto Nitta,
General Manager, table@nikko-company.co.jp
www.nikkoceramics.com

LSA International is a contemporary design brand specialising in Committed to innovation, Japanese firm Nikko is continuously introducing
handmade glass. Established in London in the 1960s, the company new materials, techniques and concepts to its collections. The Kanazawa-
collaborates with interior designers, stylists, restaurateurs, sommeliers and based manufacturer, founded in 1908, utilises around 50% bone ash
mixologists to supply decorative accessories, tableware and barware. when producing its fine bone china, creating strong and luminous
Combining a deep understanding of the qualities of raw materials and a dinnerware with a unique whiteness. Nikko’s designs are all made under
unique affinity with artisan dexterity, LSA transforms designs into finished one roof in Japan, where everything from mixing ingredients to firing and
products that capture the essence of simplicity in their form and function. shipping is controlled meticulously. The factory also delivers high-quality
Over 50 years’ experience in the hospitality market has earned the brand decal techniques and boasts a number of highly skilled painters for hand-
recognition with many of painted products. Currently
the world’s luxury hotels, exporting to 30 countries,
restaurants and resorts, where its tableware is
including the likes of Raffles distributed to luxury clients
Hotels and Bulgari Resorts, throughout the hospitality
where it has delivered sector, Nikko’s aim is for
statement pieces alongside its fine bone china ranges
original, contemporary lines to continue to be valued
including Rum – a collection for its whiteness, unique
comprising mouth-blown shapes and durability;
glasses featuring thick, attributes that enhance
conical stems and rounded the presentation of food
bowls that enhance the to create more immersive
aroma of the spirit. dining experiences.

Nude Peetal New York

Product Categories: Glassware • Projects: Maze by Gordon Ramsay,
Soho House, The Ritz London • Trade Shows: Ambiente, Host Milano,
Maison & Objet • Contact: Doğan Dündar, Global Horeca Sales
Manager, DDUNDAR@sisecam.com
www.nudeglass.com
Product Categories: Serveware, tabletop accessories • Projects:
Marriott Dubai Hotels, The Venetian Las Vegas • Trade Shows: NY Now,
High Point Market • Contact: Reema Kohli, Owner,
reema@peetalnewyork.com
www.peetalnewyork.com

Established in 1935 by Mustafa Kemal Atatürk – former President of Turkey Founded by Reema Kohli, a British-born Wall Street banker-turned-
– the Şişecam Group has since created its own contemporary design product designer based in New York, Peetal is inspired by skilled
brand, Nude, dedicated to producing glassware for modern living. craftsmen in India, who handmake brass bowls and other décor accents
With an ethos of ‘Simple is Beautiful’, the Istanbul-based firm benefits using ancient techniques of sand casting, etching and hammering. The
from more than 85 years of tradition and expertise, marrying form with name Peetal itself, translating to brass in Hindi, is an ancient alloy made
function through crafted decorative objects, statement tableware and from a combination of copper and zinc, which the manufacturer fuses
softly shaped lighting. Designed by a worldwide selection of artists and together with a variety of materials such as aluminium, stainless steel and
designers, Nude’s portfolio of handmade glassware is formed entirely from semi-precious stones to create a collection of decorative yet utilitarian
pure crystalline glass, be tableware, with part of the
the pieces blown, pressed profits given back to the
or press-blown. The key artisans who produce each
feature of lead-free crystal piece. Taking cues from
glass is that the minerals the elegance of the Lotus
it contains strengthen the Flower, the Lotus collection
material, making it possible features a sparkling gold
to produce highly durable flower cast out of brass, as
yet refined and gossamer- well as faceted brass stems
thin glassware that delivers that illustrate the stem of the
clarity and resonance to plant and real lotus leaves,
bring out the full colours which were hand-picked to
and textures of wine, create the fine textures on
champagne and liquors. the metal.

132
 HEAD OF THE TABLE

Pordamsa Raynaud
Product Categories: Tableware, cutlery • Projects: Rosewood Hong Product Categories: Dinnerware • Projects: Four Seasons Hotel George
Kong, Four Seasons Philadelphia, W Ibiza • Trade Shows: Host Milano, V, The St. Regis Hong Kong, Pierre Gagnaire Paris • Trade Shows: Salone
Ambiente, Sirha • Contact: Gerard Crous, Sales Manager, Del Mobile, Maison & Objet, Sirha • Contact: Isabelle Ferrer, Sales
gcrous@pordamsa.org Director Hospitality and Business Gifts, i.ferrer@ercuis-raynaud.com
www.pordamsa.com www.raynaud.fr

Combining inspiration, creativity and technique, Pordamsa aims to enrich For over a century, French manufacturer Raynaud has created porcelain
the dining experience at the table. Founded in 1975 in La Bisbal d’Empordà, with poetic charm, elegance and generosity as governing principles.
close to the Catalan city of Girona, the family-run business has a history Since 1911, the firm has followed the ethos of ‘poetry as a guide, colour
of reinvention, which has allowed it to keep up with changing trends in as a signature’, drawing inspiration from art, gastronomy, travel and
the global market. With a main focus of adding value to the presentation history to create expressive pieces with narrative richness. Poetic vision
of food, the porcelain manufacturer has evolved its pieces over the last guides are present at every stage of production, and coupled with
forty years, introducing new techniques and materials such as glass and meticulous quality standards. One of the latest additions to the Raynaud
wood. One of its latest organic tableware collections, Atica, combines dinnerware family is Jean Cocteau, a series of plates, bowls and saucers
style and functionality while that take cues from the work
offering chefs the possibility of the eponymous French
of exploring playful food poet, illustrator, playwright
presentations on its concave and film-maker. Offered
surfaces. Taking inspiration in shades of blue, green,
from Ancient Greece, the rose and noir, the Limoges
series is handcrafted in porcelain range combines
coloured glass paste and matte pastel backgrounds
features a smooth feel with with subtle hues, while the
high scratch resistance, plates depict mythological
making it suitable for characters such as Orpheus,
professional kitchens and Eurydice, Proteus and
high-flow environments Antinous – emblematic of
where durability is key. Cocteau’s work.

Revol Robert Welch Designs

Collections: Caractere, Pekoë, Swell • Projects: InterContinental Lyon -
Hotel Dieu, Hyatt Regency Algiers, Swissôtel Jakarta PIK Avenue • Trade
Shows: Host Milano, Ambiente, Food & Hotel Asia • Contact: Louis Ribet,
Sales Manager, louis.ribet@revol-porcelaine.fr
www.revol1768.com
Collections: Radford, Drift, Kingham • Projects: Shangri-La Hotels,
Jumeirah Beach, Raffles Europejski Warsaw • Trade Shows: Ambiente,
Host Milano, NRA Show • Contact: Sarah Egan, Head of Hospitality,
segan@robertwelch.com
www.robertwelch.com

Revol has been a manufacturer of professional kitchenware, tabletop Robert Welch Designs was founded in 1955 by Robert Welch, a graduate
and buffetware solutions since 1768. Based in the south of France, the of the Royal College of Art, who pioneered the introduction of stainless
ninth-generation family business challenges the trends of the industry steel and tableware to the UK. From his studio and workshop, Welch was
with innovatively designed and high-performance porcelain collections driven to design highly functional, affordable products that possessed
dedicated to chefs and foodservice professionals. From its Basalt black a timeless yet elegant beauty. He steadily gained a reputation for both
ceramic clayware, finishes of Solstice and wood grains of Arborescence his design and manufacture, leading to a stream of commissions from
to the monobloc handles of Belle Cuisine, black cast-iron finish of Eclipse, five-star hotels and luxury restaurants worldwide. Today, still based in
and tones of the Equinoxe range – and not forgetting the Revolution Chipping Campden in the Cotswold Hills, the company is jointly run by
Induction – the brand’s Welch’s children, Alice and
exclusive creations are Rupert. For the last twenty
all handmade by over years, the business has
250 porcelain workers in expanded to supply a
a factory in Saint-Uze at host of retailers, hotels,
the heart of Drôme. Revol restaurants, cruise lines and
is motivated by a single airlines with dining, kitchen
ambition – to provide luxury and living collections,
hotels and restaurants with including the recently
unmatched quality and launched Drift Coffee
originality, helping chefs series, the latest addition
transform dining tables and to its Drift hollowware
elevate signature dishes for range comprising bar and
the pleasure of their guests. afternoon tea pieces.

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 Rona
Product Categories: Glassware • Projects: Marriott International,
InterContinental Hotels & Resorts, Hilton International • Trade Shows:
Ambiente, Host Milano, NRA Show • Contact: Stepan Konicek, Sales
Manager, konicek@rona.cz
www.rona.sk
Safran Paris
Product Categories: Tableware, buffetware, amenities • Projects:
Cheval Blanc, Le Bristol Paris, Raffles Hotel Singapore • Trade Shows:
Sirha • Contact: Denis Reichrath, CEO, dr@safranparis.com
www.safranparis.com

Slovakian glassware manufacturer Rona was established by the Schreiber Born from a desire to deliver exclusive tableware and unique products to
family in Lednické Rovne, a region where the production of glass luxury hotels, Safran Paris focuses on creativity and the pursuit of aesthetic
traditionally flourished thanks to a combination of a forested landscape harmony. Founded in 1999, the brand manufactures its product lines in
and the availability of silica sand and firewood clay. With a history France, where its workshops champion high-quality craftsmanship and
dating back to 1892, the company is known for introducing technological innovative design. Combining shapes, colours and materials, Safran
improvements that have aided the development of the glassware industry. Paris has one primary objective: to guarantee a strong visual effect
Rona was the first to launch the production of pressed glass back in 1893, and to create emotion across all areas of a hotel, from tableware to
while it also implemented pantograph decoration technology three years the buffet, suites and bar. The company supplies buffet solutions to
later. In 1956, the firm also luxury hotel brands such
became the first factory as Peninsula, Ritz-Carlton,
worldwide to implement the Four Seasons, Sofitel,
commercial production of Groupe Lucien Barrière,
handmade stemware using Fairmont and Raffles, while
the pulled stem process, it also develops tailor-made
and in 2001 furthered this solutions for the biggest
with the development of names in French gastronomy
machine-made ‘blow- including Yannick Alleno,
blow technology’ pulled Eric Frechon, Emmanuel
stemware, which together Renaut, Christian Le Squer,
with laser treatment on the Sylvestre Wahid, Gaël
rims of glasses has taken Orieux, Eric Guerin, Fabrice
production to a new level. Vulin and Jérôme Banctel.

Siom Orfèvres Steelite International

Product Categories: Flatware, hollowware • Projects: Rosewood Hong
Kong, Caesars Bluewaters Dubai, Bulgari Resort Dubai • Trade Shows:
The Hotel Show Dubai, To The Table Europe, To The Table MEA • Contact:
Antoine Baroud, Managing Partner, antoine.baroud@siomorfevres.com
www.siomorfevres.com
Collections: Craft, Willow, Potters • Projects: Gaylord Rockies Resort
Colorado, Waldorf Astoria Beverly Hills, St. Pancras Renaissance Hotel
London • Trade Shows: Ambiente, Host Milano, NRA Show • Contact:
Joshua Aitken, Marketing Co-ordinator, jaitken@steelite.com
www.steelite.com

Established in the Hamra district of Beirut over 50 years ago, Siom Steelite International has a history of over a century on its current site,
Orfèvres is one of the largest producers of silverware in the Middle East. where it produces more than 500,000 tabletop and buffet pieces per
The manufacturer supplies high-quality stainless steel and silverware to week – 140,000 of which are cups. Founded in Stoke-on-Trent in 1983,
five-star hotels and restaurants throughout the international hospitality the company has over 1,000 employees worldwide and distributes to
sector – with clients including major industry players such as Marriott 140 countries, supplying to luxury hotels and restaurants throughout the
International, Kempinski, AccorHotels, Hilton, Jumeirah and Rosewood hospitality industry. Responding to its consumer feedback over the years,
Hotels – as well as to the luxury retail market. Working closely with its Steelite has developed a vast array of innovative collections in ceramic,
clients to provide tailor-made solutions, Siom’s design department has metal, wood, glass and melamine, providing complete tabletop solutions
the advantage of choosing for all dining environments.
from a product range made Continued reinvestment
up of nearly 4,000 ISO in the company is at the
9001-certified items from forefront of its growth
flatware, hollowware and strategy, helping to create
chafing dishes to trolleys, an innovative approach
banqueting items and to business, while it is
tableware. Siom Orfèvres as committed to UK
also develops bespoke manufacturing as it is to
collections and concepts developing partnerships
to meet the precise needs worldwide, mirroring its
and specifications of hotels, values while developing a
restaurants and catering deeper brand story and
venues around the world. global position.

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 HEAD OF THE TABLE

Stölzle Lausitz Tafelstern

Collections: Quatrophil, Experience, Power • Projects: Marriott
International, AccorHotels, Starwood • Trade Shows: Ambiente, NRA
Show, The Hotel Show Dubai • Contact: Jan Zschiesche, Export Manager,
zschiesche@stoelzle-lausitz.de
www.stoelzle-lausitz.com
Collections: Delight, Coffee Tasting, Playground • Trade Shows:
Ambiente, Host Milano, NRA Show • Contact: Taner Selcik, Director
International Sales, selcik.t@tafelstern.de
www.tafelstern.com

The availability and quality of glass sand, wood, limestone and clay The creative porcelain collections from Tafelstern provide culinary
spearheaded the development of the first local glassworks in Lausitz over directors with an eclectic foundation for the refined presentation of their
570 years ago. Today, Stölzle Lausitz continues to export around 40 million gastronomic dishes. The elegant design of each piece ensures that the
glasses every year, with 400 employees producing, decorating and display of fine foods takes centre stage, while the innovative brand’s
packing a comprehensive range of stem glasses, tumblers, decanters, flexible modular system solution allows for a pick-and-mix approach
carafes and gift items such as vases. Stölzle stands for innovation and across its collections. The Playground series, for example, comprises
quality, championing lead-free crystalline glass, high breakage and bowls in a selection of shades, shapes and patterns, including the Black
dishwasher resistance, as well as a positive price-to-quality ratio. Amber model; a piece of stoneware that features a sprinkling of gold
The manufacturer is also metallic hints. Crafted from
one of a handful to have fine noble china, the coupe
mastered the production plates, pourers and bowls
of a one-piece stem and create subtle accents
bowl, resulting in more against dark backgrounds
durable pieces that mimic and can be coupled
the features and elegance with the Eatery series – a
of mouth-blown glassware. minimalist range featuring
The design of the Stölzle Gaiwan and Ramen bowls
collections guarantees that provide alternatives
optimum performance, to classic plates – as well
meaning consumers can as the new industrial-style
appreciate each beverage Delight cups and black clay
in the right glass. Stella plates.

Toyo-Sasaki William Edwards

Product Categories: Tableware, glassware, tabletop • Projects: Burj Al
Arab Jumeirah, Grand Lisboa, Wynn Palace • Trade Shows: Ambiente,
Hofex, The Hotel Show Dubai • Contact: Fumiya Ueno, Sales,
fumiya_ueno@toyo.sasaki.co.jp
www.toyo.sasaki.co.jp
Product Categories: Tableware, chinaware • Projects: Atlantis The Palm,
Caprice Holdings, British Airways • Trade Shows: To The Table • Contact:
William Edwards, Managing Director, william@williamedwards.co.uk
www.williamedwards.co.uk

Toyo-Sasaki is one of the oldest glassware manufacturers in Japan, with Based in Stoke-on-Trent, William Edwards supplies fine bone china to the
more than 110 years’ history to its name. Amongst its 470-strong workforce, hospitality sector worldwide. With an in-house design department and
hundreds of craftsmen produce the brand’s collections in a factory printing facilities, as well as factory in Korea, the British manufacturer
just outside of Tokyo, combining handmade techniques with machine produces collections for all areas of hotel establishments from royal
production under one roof. The result is glassware defined by simplicity suites to banqueting venues, highlighting the whiteness and durability
and technical refinement; Toyo-Sasaki’s designs are featherweight yet of china throughout signature collections like Snipe Frost, Burnished
functional and durable, bringing subtle elegance to modern tabletop Platinum and Sultan’s Garden. The firm’s recent hotel projects include
settings. One of its latest additions, Fino, is a stackable collection that Atlantis The Palm in Dubai, where it designed a bespoke all-day dining
uses platinum Hard Strong range for the refurbished
tempered glass across its Plato’s coffee and tea
surface to achieve maximum lounge. Led by newly
durability. Intended for use appointed Global Design
across a whole variety of Manager Tracy Hollins, the
dining scenes, the elegant studio took inspiration from
and light-in-the-hand the vaulted ceilings and
glass features a thin and geometric patterning within
smooth top, as well as a of the space, incorporating
large but simple mouth gold mica decorations into
design, allowing users to the china’s elegant shapes
arrange and pour drinks to enhance the overall
comfortably, as well as aesthetic while retaining a
wash it with ease. focus on function.

135
HEAD OF THE TABLE

WMF Professional WNK

Product Categories: Cutlery, hollowware, glassware • Projects: Swissôtel
Jakarta PIK Avenue, Mövenpick Hotel Stuttgart, The St. Regis Amman •
Trade Shows: Internorga, NRA Show, Host Milano • Contact: Felix M.
Brunet, Export Manager, felix.brunet@wmf-professional.de
www.wmf-professional.com
Collections: Cutlery, buffetware, tabletop • Projects: Hyatt Regency
Seragaki Island Okinawa, Rosewood Hong Kong, InterContinental
Jakarta Pondok Indah • Trade Shows: Ambiente, Hotelex Shanghai,
Hofex Hong Kong • Contact: info@wnk-hk.com
www.wnk-hk.com

Part of the proHeq group based in southern Germany’s Birkenfeld region, Founded in 1955, WNK has over 60 years of manufacturing experience
WMF Professional is a supplier of professional catering and hotel equipment. in silverware and tableware. Having grown to become an international
The main focus of the brand is its innovative, high-quality craftsmanship supplier in the foodservice industry, distributing products worldwide via
and stylish solutions for preparing and serving food and beverages. From a an extensive support network, the Hong Kong-headquartered company
diverse range of cutlery, glassware, serving utensils and table decorations marries a unique blend of family business traditions with use of the latest
to flexible modular systems for buffets, WMF’s product range covers the production methods at its two modern factories – spanning 20,000m2 of
complete tabletop requirements of all dining environments, and has been production space and employing 800 dedicated staff. Promising both
supplied to luxury hotel brands such as Mövenpick and St. Regis. Joining caterers and end users a better experience in buffet service, WNK’s
French consortium Groupe induction chafing dishes
SEB in 2016, the company range is compatible with
has expanded to offer a burners, electric heaters
range of services in the and induction cookers. With
furnishing of living areas, reliability at their core, the
kitchens and bathrooms, dishes feature a stable and
from cutlery to glassware. durable hinge design that
In addition, it has recently allows the lid to be placed
launched the integrated in different stationary
One-Stop-Shop concept, in positions to minimise heat
which all processes relating loss, while its innovative
to planning, procurement, water-return system – built
ordering and service come into the edge of the lid –
from a single source. prevents any drips on food.

Zieher Zwiesel Kristallglass

Product Categories: Tableware, buffet systems, glassware • Projects:
Rosewood Hong Kong, InterContinental Singapore, W Dubai – The Palm
• Trade Shows: Ambiente, Equiphotel, Food & Hotel Asia • Contact:
Steven Röppnack, Head of Sales, s.roeppnack@zieher.com
www.zieher.com
Product Categories: Glassware • Projects: InterContinental London
Park Lane, Galvin at Windows - Hilton Park Lane, The Ritz London •
Trade Shows: Ambiente, EquipHotel, Host Milano • Contact: Ian Bailey,
Director, sales@aditrading.com
www.zwiesel-kristallglas.com

Starting life as an international trading firm in 1986, the company has Zwiesel Kristallglas has championed high-quality crystal products,
since become a manufacturer and creator of luxury design products, innovation and sustainability in equal measure for over 145 years. Founded
with founders Christa and Manfred Zieher releasing the first collection of in 1872, the German company offers exclusive ranges for tabletop and
items designed by Zieher in 2006. Fast forward to 2010 and the brand bar spaces, as well as decorative accessories for interiors. The group is also
developed Skyline, the first buffet system with an extremely high grade home to two design-led brands: Zwiesel 1872, heralding craftsmanship
of flexibility, which initiated the trend towards such equipment. Today, through handmade glassware collections that draw on the knowledge of
Zieher is active in 90 countries and stands for innovative design in both the company’s skilled workforce; and Schott Zwiesel, a driver of timeless
the tabletop and buffet markets, with worldwide clients including five- yet modern design that partners with luxury hotels and restaurants
star hotels and restaurants, worldwide, delivering an
as well as the luxury retail extensive range of wine
market and professional and drinking glasses.
chefs looking to create Developed in collaboration
innovative concepts. with bartender and author
The firm’s products are Charles Schumann, Zwiesel
crafted using a number 1872’s latest collection,
of materials such as glass, the nine-piece Marlène
stainless steel, slate and – Hommage aux Femmes
porcelain; the combination series, combines refinement
of these forge high-quality with high functionality,
modern tableware and expressing an appreciation
buffet systems that marry for femininity by balancing
functionality and style. lightness and elegance.

136
 ADVERTISING INDEX

Alto Shaam 118 Raynaud Ercuis 033

Asianera 012 Robert Welch 140

Bonna 031 Rona 024

Cognac Frapin 97 Rosemary Water 095

Dometic 051 Safran Paris 049

Elia 087 Sico 085

Gemini 1765 021 Siom 043

Goodfellows 128 Steelite 004-005

Gruppo Cimbali 067 Stölzle 057

Iron & Fire 023 Tafelstern 065

Jing Tea 103 Tiger 045

John Jenkins 047 To The Table - Europe 076

Lady & Butler 040 To The Table - MEA 127

LSA 010-011 Toyo Sasaki 090

Maison Objet 122 William Edwards 139

Mogogo 008-009 WMF 089

Nikko Company 015 WNK 108

Nude 019 Zieher 039

Perrier Jouet 006-007 Zwiesel Kristallglas 002

Pordamsa 016

137
THE WASHING UP
Keys to the Cellar
These labyrinthine wine cellars
play a key role underpinning
the revamped F&B offering at
Hôtel de Paris Monte-Carlo.
138
Photography: © Philippe Fitte
Back to its best after a four-year renovations, the iconic Hôtel de Paris
Monte-Carlo is rightly lauded for its outstanding F&B offering, with the
Michelin-starred delights of Le Louis XV-Alain Ducasse and Le Grill pairing
nicely with new Mediterranean brasserie Ômer and glamorous cocktail den
Le Bar Américain. But the property’s secret weapon actually lies far beneath
guests’ feet: Les Caves de l’Hôtel de Paris.
Reputedly the world’s largest hotel wine cellar, this remarkable maze of
galleries was laboriously hewn out of the rock by a 100-strong team in the
1870s; it spans 1.5km2 and holds around 450,000 bottles, including countless
sought-after rarities from Bordeaux, Burgundy and Champagne. Today,
the sprawling underground complex supplies an array of establishments
overseen by Monte-Carlo Société des Bains de Mers, the casino and hotel
operator owned by the state of Monaco.
Alas, the cellars are not generally open to the public, although they can be
hired out for special events, and connoisseurs can still partake in a piece of
oneological history by treating themselves to a bottle or two in the hotel’s
restaurants and bars. Amid all the excitement about Hotel de Paris’ recent
transformation, it is a sobering thought to reflect that these well-stocked
cellars, which date back to the late 19th century, remain key to its success.
 DESIGNED TO LAST A LIFETIME

For more information or samples contact us.

Email: hospitality@robertwelch.com
Telephone: +44 (0) 1386 840880

robertwelch.com/hospitality

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