norway edition 21

ISSUE NO. 21 2ND QUARTER 2014 THE FOOD & BEVERAGE ISSUE

NORWAY EDITION

Vann via utsøkt design

Tapwell har en enkel forretningsidé: Vi leverer blandebatterier av høy kvalitet med unik italiensk

design til fornuftige priser. Vi er involvert i hele design- og produksjonsprosessen, og de ferdige

produktene leveres direkte til vårt lager, uten fordyrende mellomledd. Blandebatteriene kan du

se i vårt showroom i Nydalen i Oslo, eller hos utvalgte forhandlere over hele Norge.

Se www.tapwell.no for mer info.

Tapwell-helside-BOB08_2013.indd 1 05.07.13 16:32

ANDpå menyen

Det har aldri vært enklere å ha smakfull and på menyen!

Vestfold Fugl er stolte av å kunne tilby storkjøkkenmarkedet kvalitets and fra Vestfold. At anden har god smak og er saftig er viktig for oss. Vi garanterer at

prossessen fra egg til produksjon av leveringsklart produkt er nøye overvåket. Vestfold Fugl gir deg flere valgmuligheter med denne fantastiske råvaren.

Borgeskogen 42 • 3160 Stokke • Tlf.: +47 33 30 58 00 • Epost: [email protected] • www.vestfoldfugl.no

hotelier international.indd 1 05.03.14 16:56

ADVERT3

Vann via utsøkt design

Tapwell har en enkel forretningsidé: Vi leverer blandebatterier av høy kvalitet med unik italiensk

design til fornuftige priser. Vi er involvert i hele design- og produksjonsprosessen, og de ferdige

produktene leveres direkte til vårt lager, uten fordyrende mellomledd. Blandebatteriene kan du

se i vårt showroom i Nydalen i Oslo, eller hos utvalgte forhandlere over hele Norge.

Se www.tapwell.no for mer info.

Tapwell-helside-BOB08_2013.indd 1 05.07.13 16:32

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Please contact DUX Hotel Division for further information at [email protected] or visit dux.com

Our beds should be the world’s greatest place for recovery”

“

Efraim Ljung, founder of DUX 1926

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Please contact DUX Hotel Division for further information at [email protected] or visit dux.com

Our beds should be the world’s greatest place for recovery”

“

Efraim Ljung, founder of DUX 1926

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Se din byggevareforhandler eller www.fibo-trespo.no

Fibo-Trespo er en av de sikreste veggløsningene på markedet - godkjent i henhold til Våtromsnormen og utviklet for å tåle direkte vannpåvirkning.

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HOTELIER INTERNATIONAL LIMITED3RD FLOOR, 207 REGENT STREET

LONDON W1B 3HH, UNITED KINGDOMT.+44(0)2076920947 F.+44(0)2076920948

PUBLISHER: PIERRE F. HAMMOND

EDITOR-IN-CHIEF: SARAH ANDREWSART DIRECTOR: ERIC WITHAM

DESIGNER: ALISTAIR SMITHASSISTANT EDITOR: SIMON HURST

ONLINE EDITOR: KRISTOFFER ROXBERGHWEB MASTER: EDUARDO LUTTNER

INTERNATIONAL LICENSING: KARL-HENRY EDSTRÖM

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TO CONTACT ANY OF OUR STAFF PLEASE EMAIL: [email protected]

CONTRIBUTING WRITERS:ABIGAIL BLASI, BOYD FARROW, RON GLUCKMAN, MIA STAINSBY, SUZANNE WALES

COVER IMAGE: FOUR SEASONS HOTEL, GUANGZHOU, CHINA

The opinions expressed in this magazine are those of the authors and/or persons interviewed and do not necessarily reflect the views of Hotelier International Ltd.

Advertisers or their representatives assume full responsilbility for the content of their advertisements, and for ensuring that this content corresponds with the laws and other

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9

INSIDEISSUE NO.21 2ND QUARTER 2014

VOICE WITH THE EDITOR-IN-CHIEF CONCIERGE A HOTELIER’S HELP DESKBEST ADVICE Known as the Heston Blumenthal of drinks, Ryan Chetiyawardana has been twice named UK bartender of the year

Q&A WITH DAVID THOMPSON Meeting one of the world’s most successful Michelin star Thai chefs

Q&A WITH DONNA STAIN The world of ‘flower management’ and we discuss flower maintenance within the luxury hotel sector

THE BEST:WINE CELLARSDESTINATION RESTAURANTSSHOW KITCHENS

PROFILES:LONDON’S NEW BEAUMONT HOTELAnd now for the main course

BARCELONA’S HOTEL PRAKTIK BAKERYA slice of life: Bringing the ‘affordable luxury’ of freshly baked bread to guests and locals

CHINA’S TALLEST HOTELS- RITZ-CARLTON, Hong Kong- PARK HYATT, Shanghai- FOUR SEASONS HOTEL, Guangzhou- GRAND HYATT, Shanghai

THE EMPEROR’S PALACE Japanese lifestyle at Nobu Cesar’s Palace, Las Vegas

GREEN SPOTLIGHTVancouver’s Forage restaurant at the Listel Hotel

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Perfekt för altanen, fasaden eller båtdäcket!

Du får en ljus, vacker yta som är behaglig att ta på och gå på. Dessutom förhindrar Sioo att alger, mögel och röta får fäste i träet. De blir dessutom mycket lätta att tvätta bort. Är även brand hämmande och träförstärkande. Räkna med smidig applicering och lång håll barhet. Och glöm alla årliga oljningar! Nu �nns även Sioo Marin – för teak-däck! Sioo – det svenska originalet för miljövänlig kiselbehandling av allt trä, nytt som gammalt.

Köp Sioo i färgfackhandeln, K-rauta eller hos våra egna åter försäljare! För köp i Norge kontakta MK-Trading AS, tel. 90058599

Välkommen till www.sioo.se för mer info, exempel, återförsäljare och folder.

– med minimalt underhåll

hygiene og design i perfekt harmoni

*

Undersøkelser viser at besøkende på bedriftens, restaurantens, hotellets toalettrom legger merke til utformingen og ut i fra det danner seg et inntrykk av stedets profil.

Tork tilbyr hygieneløsninger for toalettrommet, spiserommet, vaskestasjoner og produksjonslokalene.

Dispensere hvor hygiene, ergonomi, brukervennlighet og design er i perfekt harmoni.

For mere informasjon, besøk www.tork.no

Lekker design for alle typer toalettrom

Frittstående borddispenser Tork Xpress Multifold Håndtørk

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VI INTRODUSERER: NESTE GENERASJONS ELEKTRONISKE LÅSVingCard’s nyeste familiemedlem, Allure by VingCard1, bringer hotellås løsninger til nye høyder med sitt unike design og fleksible egenskaper. Heretter trenger du ingen kortleser på døren, da Allure er ment for veggmontasje.

Allure er mer enn du kan forestille deg. Den oppfører seg som en gjesteromslås, men ser ikke ut som en. Med sitt sofistikerte og elegante uttrykk i glasslignende paneler, er Allure en juvel i forkledning. La Allure bli en del av interiøret gjennom skreddersydde løsninger for både design og funksjonalitet.

Med det mest avanserte panelet, inkluderer tilleggsfunksjonaliteten; “Do Not Disturb” og “Make Up Room” status, ringeklokke og anledning for eget design på romnummer.2

Allure er kompatibelt med VISIONLINE by VingCard software.

1. Begrenset salg, kontakt din lokale salgsrepresentant for mer informasjon.2. Endringer av spesifikasjoner kan forekomme og spesielle vilkår gjelder.

For mer informasjon:VingCard Elsafe - ASSA ABLOY | P.O. Box 340 | 1402 Ski | Norway Phone: +47 69 24 50 00 | [email protected] | www.vingcardelsafe.comProvider of: VingCard Locks and Systems | Elsafe Safes | Orion EMS | PolarBar Minibars

FOR MANY HOTEL GUESTS, the food and beverage experience is as important as the overnight one. For this issue of Hotelier International, we’ve searched out innovative F&B approaches from around the world. We don’t pretend to offer a comprehensive look at hotel gastronomy; rather, we showcase hotels that are getting it right in areas like breakfasts, in-room snacks, or restaurant parternships.

This issue has taken us around the globe, from Vancouver, where The Listel Hotel has garnered acclaim and new customers thanks to the ultra-local fare at its restaurant, Forage; to China, where the world’s tallest hotels present challenges and solutions that hotels of all sizes can learn from.

It’s clear that F&B excellence isn’t only the domain of Michelin-starred chefs and household-name chains. In Barcelona, the small hotel group Praktik has found a

novel way to enthuse both guests and locals: a full-scale gourmet bakery in the lobby of its new boutique hotel. In Philadelphia, the classic Penn’s View enjoys a reputation as a wine hotspot thanks to a unique wine keeper, the world’s largest.

Big names however aren’t a bad thing, as we learn from Nobu Cesar’s Palace in Las Vegas, the first in a string of soon-to-open Nobu boutique hotels. In London, we talk to famed restaurateurs Chris Corbin and Jeremy King, who are months away from opening their highly anticipated first hotel, The Beaumont, a property driven by its gastronomy.

Intimate or immense, simple or showy, these hotels all have stories to tell about F&B success. We hope their experiences inspire you.

S I N C E R E LY,

SARAH ANDREWS — EDITOR-IN-CHIEF — [email protected]

VOICE

VI INTRODUSERER: NESTE GENERASJONS ELEKTRONISKE LÅSVingCard’s nyeste familiemedlem, Allure by VingCard1, bringer hotellås løsninger til nye høyder med sitt unike design og fleksible egenskaper. Heretter trenger du ingen kortleser på døren, da Allure er ment for veggmontasje.

Allure er mer enn du kan forestille deg. Den oppfører seg som en gjesteromslås, men ser ikke ut som en. Med sitt sofistikerte og elegante uttrykk i glasslignende paneler, er Allure en juvel i forkledning. La Allure bli en del av interiøret gjennom skreddersydde løsninger for både design og funksjonalitet.

Med det mest avanserte panelet, inkluderer tilleggsfunksjonaliteten; “Do Not Disturb” og “Make Up Room” status, ringeklokke og anledning for eget design på romnummer.2

Allure er kompatibelt med VISIONLINE by VingCard software.

1. Begrenset salg, kontakt din lokale salgsrepresentant for mer informasjon.2. Endringer av spesifikasjoner kan forekomme og spesielle vilkår gjelder.

For mer informasjon:VingCard Elsafe - ASSA ABLOY | P.O. Box 340 | 1402 Ski | Norway Phone: +47 69 24 50 00 | [email protected] | www.vingcardelsafe.comProvider of: VingCard Locks and Systems | Elsafe Safes | Orion EMS | PolarBar Minibars

FOR DAILY INDUSTRY NEWS, EVENT CALENDAR, PREFERRED

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VISIT US ONLINE

HOTELIER INTERNATIONAL ISSUE 21WWW.HOTELIERINTERNATIONAL.COM

ISSUE NO. 21 2ND QUARTER 2014 THE FOOD AND DRINK ISSUE

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18

ISSUE NO.21 2ND QUARTER 2014 A HOTELIER’S HELP DESK

CONCIERGEBY SUZANNE WALES

I t is, as they say, the most important meal of the day. It’s also the last impression guests take away with them. Whilst many, many hotels get breakfast r ight, an equal number sti l l don’t get it. According to a recent Tripadvisor survey, free breakfast was top the of the amenit ies l ist for family travel lers, and it’s only trumped by free Wi-Fi in many directed at other guest categories. So how to help cl ients shine after they r ise?

Let’s start with location. Art i f icial ly l i t, window-less breakfast rooms should

WHAT’S FOR BREAKFAST?

be binned along with the Nescafe. The Kimberly Hotel rooftop bar and lounge is where they serve breakfast, with guests enjoying fantastic NYC views with their toast (the space is retractable - glass enclosed - but even open air rooftops could adapt the idea in the summer).

Or take a leaf from the book of the inventive Ace Group, which turned room 215 of their Portland Hotel into a breakfast nook, serving local ly-sourced organic nibbles in a cozy, Northern European-style sett ing.

Dietary considerations such as organic, vegan, gluten and lactose-free are becoming increasingly important at the breakfast table, say some observers. Of course cost is important, yet homemade yoghurt, locally-sourced eggs and stewed fruit livened up with vanilla and other homespun details don’t make a big difference to breakfast budgets.

Room service breakfasts often get a bad rap on Internet travel chatter, with exorbitant prices charged for the ubiquitous ‘Continental Breakfast’. Providing a reasonably priced breakfast in bed could earn hotels some glowing onl ine ink.

Or i f unbridled luxury is what cl ients want (and are prepared to pay for) make it a meal to remember. Yannick Al léno, master chef of the Hotel Le Meurice in Paris, developed a mobile ‘kitchen’ together with the famed French luggage makers Moyant. Cutlery, crockery, ingredients and other essentials of a f ive-star breakfast are del ivered to the room in an exquisite mobile trunk, together with a chef ready to whip up eggs to order.- SW

Kimberly Hotel roof top bar. Image courtesy of mcsaatchi.com

19

ISSUE NO.21 2ND QUARTER 2014 A HOTELIER’S HELP DESK

CONCIERGE

CHEF FOR A DAYBY ABIGAIL BLASI

Hotel-based cookery courses are increasingly diverse and popular. There are many attractions: the urge to learn regional cookery, to discover the secrets of a celebrity chef, for a different kind of hol iday in the low season, family bonding t ime, or a way of keeping the kids busy.

In an astounding hi l l top sett ing overlooking Florence, former monastery Vi l la San Michele (Fiensole, Italy) has bui lt up an outstanding reputation for its cookery courses. The combination of sett ing and high quality lessons gives this place particular cachet. The focus is either seasonal or ingredient-based, for example, special ist pasta packages last four days. They also offer chi ldren’s

courses. Raymond Blanc Cookery School at Le Manoir (Oxfordshire, UK) al lows guests to learn cookery in the recently refurbished, beautiful ly appointed kitchens of a two-Michel in-starred restaurant. Courses range from one to four days and are pitched to appeal to beginners as well as more experienced cooks. They are themed, with special isations such as ‘Fish & Shell f ish’, ‘Chocolate Heaven’, and the appealingly easy-sounding ‘Learn to Cook in One Day’. They offer chi ldren’s courses, as well as an adult and chi ld cookery day.

In Miami, the f ive-star Bi ltmore Hotel is an historic coral-coloured monument set in 150 tropical acres. Like everything else it does, its Culinary Academy is top notch. Lessons led by professional chefs provide hands-on learning in the kitchen, with regularly

changing choices such as a day special ising in chocolate desserts or another in homemade pasta. Culinary ‘boot camps’ are an attractive proposit ion for beginners. They also provide a parent-chi ld cookery class.

Alain Ducasse’s La Bastide de Moustiers is an idyl l ic, supremely comfortable 13-room B&B set in Provençal countryside. Lavender and kitchen gardens set the scene. They only offer cookery courses during the low season, and these are intimate affairs, with only one or two guests at a t ime. Though Ducasse doesn’t teach in person, his associate chefs impart the magic. Guests learn to cook an entire meal in the sunny Provençal kitchen, where gardeners del iver herbs and vegetables freshly picked from outside. - AB

20

CONCIERGE

LOBBY TACTICSBY BOYD FARROW

Five years ago, hotels were giddily turning lobbies into business hubs, with desks, power points and printers, to entice freelancers into creating background buzz whilst buying the occasional latte. Now that our off ices are inside our pockets, hotels are increasing revenues by turning their lobby space into the comfy epicentre of al l their eating and drinking operations.

Lobby guests can order morning coffees a couple of hours before lunch smells start waft ing over. Late afternoon they are further tempted by the t inkle of glasses from the bar. Ian Schrager says that at his mid-price design hotel Public in Chicago — which has a lobby ‘ l ibrary’ with free Wi-Fi, an espresso bar with a food menu and alcohol after 4pm — around 90 percent of the hotel’s daytime food and beverage revenue is from non-guests. Guests meanwhile get to stay somewhere with a genuine

BEYOND THE MINIBAR

Although the whole concept of minibars is under scrutiny, many hotels are using in-room snacks to reinforce their identity. Increasingly, the more local the in-room goodies, the better, as this conveys the message that their establ ishments engage with their communit ies.

So new luxury Boston hotel Fifteen Beacon includes local faves l ike Boston Baked Beans. The Fairmont Pittsburgh includes local beers Penn Pilsner and Yuengling. The Çirağan Palace Kempinski crams its minibars with Turkish del ights, Turkish coffee and even coffee cups from Istanbul’s f ine brand Selamlique. The Four Seasons Florence plays up its grand dame status

buzzy atmosphere, which means they wil l want to l inger in lobbies too rather than retreat to their rooms.

This trend is evidenced by the prol i feration of lobby lounges and open kitchens across every hotel strata, from business chains l ike Hyatt’s Andaz and Starwood’s Aloft to gl itzy scene-setters l ike SLS. When the New York Helmsley Hotel recently reopened as the Westin Grand Central, i ts historic lobby was turned into a 2,600 square-foot Bar & Kitchen, with seating for 40 in the main dining room, 20 in the lounge area, 10 at the bar and 32 in the communal dining area. The concept has been so popular it has been fast-tracked at other Westins.

But perhaps the company that has been most inf luential in shaping new-look lobby l iving is the Ace Hotel chain, which encourages its laid-back guests to order food and drink from whichever sofa, armchair, barstool or communal table they l ike. - BF

by offering El isir di China and El isir di Rosa, l iqueurs by local institution Santa Maria Novel la.

New York’s The Benjamin has recently started putting into al l guest rooms a ‘Snack Box’, a ‘curated’ col lection of complimentary treats from local producers who “incorporate farm-fresh and organic ingredients into their products”. The basket includes Emmy’s Chocolate Orange Macaroons and Justin’s Peanut Butter Cups —both organic, gluten-free and vegan, inevitably — plus a chocolate with sea salt bar and chocolate chip cookies from local heroes Mast Brothers and Tate’s Bake Shop.

The Robert de Niro-owned Greenwich hotel in New York f launts its informality by supplying guests with a complimentary wire basket, replenished dai ly, ful l of cult American junk food, such as Reese’s Pieces and popcorn.

Meanwhile, The Archer, another luxury hotel opening in May in New

York’s Garment Distr ict, plans to go further, by dovetai l ing two pampering staples — the upscale snack and the turndown service. An insider confirms an eight-item rotation of local ly sourced or homemade items wil l include Baked by Melissa cupcakes, Truff les by David Burke and Chocolate Dipped Fancy Fortune Cookies with ‘Archer messages’. Because nothing screams anti-cookie-cutter hospital ity louder than a wonky cookie. - BF

21

CONCIERGE

DITCH THE RESTAURANT

As many hotels expect to bring in more than a f i fth of al l revenues from their food and beverage operations, one might think that opting to ditch the restaurant is r isky. Yet r ising rents and the increase in more immersive travel experiences — a trend turbocharged by social networks — has led to many newer hotels skipping lunch and dinner entirely.

Cit izenM, a design-oriented chain operating in London, Amsterdam, Rotterdam, Glasgow and New York (and opening soon in Paris) puts the emphasis on ‘mobile cit izens’ more interested in free Wi-Fi than food. The chain’s 24-hour ‘canteen’ serves l ight snacks.

QBic, a similarly hip company, sticks to vending machines, free hot drinks and soups in its properties in

Amsterdam’s business distr ict and London’s Shoreditch.

But it is not just business and budget travel lers pooh-poohing starched tablecloths. Elegancia Hotels has ten boutiques in Paris, including the romantic Hidden Hotel and the glamorous Hotel Fel icien, without a restaurant between them.

“There are so many good ones near by,” says Al inde Bittner, general manager of Hidden Hotel. “Guests want to see Paris”.

The latest name to join the hotel-without-restaurant club is The Nadler, which has London properties in Soho and Kensington. Company founder Robert Nadler’s concept is ‘smart luxury’, meaning no ‘unused extras’.

Rooms in his hotels t ick most boutique boxes, but Nadler says “there’s no point in trying to compete with the variety of restaurants” on their doorsteps. Instead, rooms have mini-kitchens hidden in wardrobes.

One US chain has found another way of having its cake and eating it too. Kimpton Hotels has separately

branded restaurants adjacent to al l i ts hotels, and Mark Jennings, who runs the company’s mid-Atlantic operations, says “more than 80 percent of their business is local.” Of course, hotels‘ guests are welcome too. - BF

22

CONCIERGE

SWEET TREATS AS BRAND BUILDERS

Not only did his chocolate sandwich with apricot jam fi l l ing and chocolate icing turn Franz Sacher into a legend in Vienna’s sweet-toothed society, it ensured that the city’s Sacher Hotel — founded in 1876 by his son Eduard — would become one of the world’s most beloved addresses. Astonishingly, this grand hotel st i l l makes more than 360,000 Original Sacher Tortes each year, many now sold onl ine around the world.

Increasingly hotels are rediscovering how branded treats can be used either to reward favoured guests, whip up publicity or create fresh revenue streams. Private-label

goodies sold in Peninsula gift shops, for example, now run to teas, wines and handmade sweets as well as the hotel group’s ‘special-occasion’ gourmet mooncakes.

Another Asian f ive-star, The Ful lerton in Singapore, does a brisk trade with a premium version of Kueh Lapis cake, a tradit ional del icacy, in various f lavours. Meanwhile Parisian hotels recently have stood as one against American cupcake imperial ism, with practical ly every luxe hotel trumpeting their signature macarons. Le Royal Monceau – Raff les Paris recently raised the stakes for romantic packages with a new signature heart pastry by Pierre Hermé.

Several hotels have found branded fare can reinforce their reputations whilst topping up revenues. Zurich’s gl itzy Baur au Lac Hotel, for example, manufactures high-end chocolate bars, while Dublin’s Merrion

BLACK IVORY (ELEPHANT-POO COFFEE)BY RON GLUCKMAN

The world’s most expensive coffee is served in elegant 19th-century decanters in a small group of f ive-star hotels. You just may not want to know where the beans came from.

Actual ly, that’s the part of the thri l l , a sure-f ire top-al l dinner topic. Black Ivory Coffee is tradit ional ly grown, but the beans acquire their unique f lavor as they pass through the bowels of elephants. It’s the world’s only elephant-poo coffee.

Lest it sound off-putt ing, Blake Dinkin, founder of Black Ivory, spent over a decade perfecting his technique, beginning in Afr ica, where he fol lowed the thriving trade in coffee beans excreted by civet cats. Although long the rage in high-priced coffee, he was put off by how wild cats are caged and force-fed coffee beans. The high prices

also prompted widespread fraud, he says, with beans being rubbed in animal feces.

Dinkin not only wanted greater control of his qual ity and supply but inf luence over the impact to animals, the environment and the people involved. After great study, he chose a northern Thai land elephant sanctuary. Rescued elephants munch happily

Hotel has spun its popular afternoon teas into a l ine of preserves.

Ritz-Carlton however aims to raise the bar higher with The Cake, a chocolate-orange confection, which wil l soon be avai lable at al l the hotel’s gift shops. This sl iceable log wil l be presented in an elaborate r ibboned box, which the chain’s corporate chef Rainer Zinngrebe says one day could be “as recognisable as a T iffany box”.

I f only F. Scott Fitzgerald had written ‘A Chocolate Cake As Big As The Ritz’. - BF

on nutrit ious feed mixed with Thai coffee berries, which locals col lect for processing.

The coffee isn’t cheap. A ki lo costs US$1500, or $50 per cup in hotels in Thai land and the Maldives, but a portion of the proceeds goes to the Golden Triangle Elephant Foundation. www.blackivorycoffee.com - RG

23

CONCIERGE

IT’S A KEEPER I f a wine bar can be measured

by the variety of wines it serves, I l Bar, part of the Panorama Restaurant at Penn’s View Hotel in Phi ladelphia, is the world’s largest. It’s not that it has an overly large f loor space or cel lar. I l Bar’s claim to fame, which is recognised by the Guinness Book of World Records, is thanks to a custom-made wine dispensing system that keeps 150 de-corked bottles in optimum condit ion by pressurising each with inert nitrogen gas.

Penn View’s mammoth wine keeper (or ‘cruvinet’) al lows for an endlessly changing wine l ist that spans f ine reserves to young, market wines, dessert wines and sparkl ing, al l of which are offered to customers by the glass or as part of a wide range of f l ights.

“The bottom l ine is, the wine keeper helps us have a more f lexible wine l ist,” says Wil l iam Eccleston, Penn

View’s head sommelier. “It opens up a lot of possibi l i t ies l ike buying wines that are good value and small production. We serve many wines where under 30 cases were produced.”

I l Bar’s wine l ist is changed weekly, along with the 30-odd f l ights, which are organised around themes; regions, style, fruity, off the beaten path and so on.

“We serve hundreds of these a week“ continues Eccleston. “As well as countless wines by the glass.”

“It needs steady maintenance,” answers Eccleston when asked how it affects his dai ly routine. “It has to be taken apart and the valves cleaned. We can keep wines for days or up to a couple of weeks. They are constantly being poured so we keep an eye on them. Of course some wines get better after a few days; they open up.”

The idea for Penn View’s 7.6-by-2.5-metre wine keeper came from the hotel’s owner, who has a background in restaurants. “He wanted to do something different, then tr ipled it,” laughs Eccleston. Has the investment

paid off? “It has definitely made us a wine destination and has helped shape the hotel’s identity. And on a personal level it has made my job a whole lot more interesting!” - SW

2424

BEST ADVICETwice named UK bartender of the year, Ryan Chetiyawardana has been involved

with several of the UK’s most successful bars, including 69 Colebrooke Row and The Whistl ing Shop, for more than a decade. Chetiyawardana is also known as the Heston Blumenthal of drinks — few bars include a sous vide circulator and rotary evaporator

among their kit, for instance — and he has given talks in the US, Norway, Sweden, Germany, Azerbai jan, Sri Lanka and Russia on his innovative practices. He can now

be found at the White Lyan, which he co-owns in London’s Shoreditch — the world’s f irst cocktai l bar to not use ice or any perishable items — and at Henry, a Liquor Bar

at the recently refurbished Hudson Hotel in New York.

THE BEST CAREER ADVICE, ACCORDING TO MIXOLOGIST RYAN CHETIYAWARDANAAS TOLD TO BOYD FARROW

CONCIERGE

25

I think I have been successful because I am curious in whatever I do — I’m always keen to learn from everyone around me and also from my surroundings. I love working in New York because the people have a great appreciation of the whole cocktai l bar culture, and they are not shy about giving me advice. But London is sti l l the creative hub of the world

— it l i teral ly is a cocktai l . Because the city has embraced mult icultural ism so enthusiastical ly it is easy to soak up knowledge from so many places. But just as important, London is a place that actively encourages people to create new things by mixing up a huge variety of inf luences. London has always emboldened people to fuse arts and sciences, involving lots of different discipl ines, for instance, so I feel that this city — where you can ask questions and chal lenge conventions — has shaped who I am and taught me a lot.

Much as I love studying and was torn between total ly different directions career-wise, as soon as I set foot inside a bar I knew it was going to be part of my l i fe. My parents have always told me I could do whatever I wanted to do, as long as it made me happy, and they never wavered. They never put more value on some pursuits than others, part ly because they knew I would always involve myself in a different way, and they expected me to do something interesting in whatever I did. I was encouraged to express myself and experiment, and I wasn’t made to feel that bar work was just a stopgap. My parents have always encouraged me to travel as much as possible to broaden my inf luences and recognise and harness real passion.

In the food and drinks industry there a lot of people with genuine passion—people l ike the Austral ian Iain Griff i ths, who I met at the Bramble bar in Edinburgh, and who is my partner at White Lyan, and Bramble’s owners Mike and Jas. The three of them have taught me, and keep reminding me that you can never stop trying to improve and to innovate, but that it is equally important to be respectful of tradit ions, whether with the ingredients, the ambience of the bar, or service — customers are always guests, not just customers. The wonderful thing about food and drink it that is so local, and it is real ly excit ing to share, which fosters innovation.

You can never stop learning. I’m currently interested in reading about heir loom varieties of fruits and vegetables in the US, for example, and seeing how I can apply certain things. You can do that without being disrespectful of history

but rather trying to create something new, ult imately a modern classic. I’ve only met Heston Blumenthal once, brief ly. Its lovely to be compared to him as he is such an inspiration in his idea that food and drink can be about both art and science, that preparation should stimulate discussions and people can aspire to reach new levels. There are lots of f lavours that don’t always cross over when you’re working on something but they can tr igger new ones. That is a good l i fe lesson too.

Everything’s got to be done with honesty. The world of food and drink is not a simple one; it is very hard or it is not worth doing, and you have to f ind your own niche. There is no point in forcing a circle into a square. You have to put your own stamp on what you’re working on. I think overal l my biggest inf luence is probably my sister Natasha [co-founder of an innovation consultancy, Bow & Arrow, and also a partner in White Lyan], who has an incredible perspective on l i fe. Her best advice to me is to not just look at things with an artistic view when you’re being creative, but with a ful ly rounded view.

CONCIERGE

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28

Q&A DAVID THOMPSON

Q&A WITH

DAVID THOMPSON

THAI TO D IE FORAN INTERVIEW BY: RON GLUCKMAN

30

Q&A DAVID THOMPSON

Meeting one of the world’s most successful Thai chefs can be slightly shocking. David Thompson’s skin is pale, his face dotted with stubble, and despite his fondness for Thai food, culture and history, there is no mistaking the obvious: he’s not Thai. Yet this Australian has had a lifelong association with Thai food, beginning with his own Darley Street Thai and Sailors Thai restaurants in Sydney in the 1990s.

Later, he earned the first Michelin star ever awarded to a Thai restaurant at his Nahm in London. Nowadays, he’s immersed in the ‘delicious environment’ of Bangkok, where for four years he’s run his acclaimed Nahm at COMO’s Metropolitan Hotel. A scholarly chef, he’s also authored two landmark books, ‘Arharn Thai’ (Thai Food), an authoritative study on the origins and history of Thai cuisine, and Thai Street Food,

focusing on the simple recipes that are his passion. In February, Nahm was not only honoured as Asia’s best Thai restaurant, but took Number 1 overall at Asia’s 50 Best Restaurants Awards in Singapore. We meet this celebrated chef to discuss why Thai food is so delicious, his success, and his new Long Chim restaurant concept.

COMO’s Metropolitan Hotel

31

Q&A DAVID THOMPSON

Hotelier International: What was your reaction to being named the top restaurant in Asia’s 50 Best? What has been the impact?David Thompson: Astonished, really. I honestly bet against myself. I just never expected it. So much of these things are a mix of luck, the number of judges and the location. Since it was in Singapore, with so many wonderful, deserving restaurants there, I had every belief that one of them, or another equally deserving, would win.I was surprised at the awards last year (Nahm took third in the Asia’s 50 Best, but also ranked 32 in the World’s 50 Best awards), but of course, it’s no surprise that Thai food is getting this recognition. This is

truly one of the great foods in the world. This award is great for Thailand, and great for Thai food.HI: You have spent years cooking within a hotel environment. We came from an era and cultures that did not associate fine cuisine with hotels. Are hotels the best places to be for ambitious chefs?DT: Being in a hotel can be a double-edged sword. There are both constraints and benefits. Of paramount importance is the slowness of decisions made by committee, which can take weeks. When you are on your own, it’s like this (snaps finger).On the other side, you have the financial aspect, where you have departments that analyze figures and provide data that is

essential. I always say running a restaurant is a business, the happy and delicious synthesis of hospitality, cooking and business.In the old days, I’d never eat in a hotel. But things have changed. Hotels realise they are good at renting rooms, but perhaps not so much at running restaurants. Good restaurants need bite, decisiveness, a personality. With the case of [Metropolitan Hotel owner] Christina Ong, who brought me to London, and here at the Metropolitan in Bangkok, she knew this early on. She brought Nobu to London before it was famous. She’s been astute like that.”HI: In Bangkok, we are seeing more signature restaurants associated with

COMO’s Metropolitan Hotel

32

Q&A DAVID THOMPSONQ&A DAVID THOMPSON

33


RUNNING A RESTAURANT IS A BUSINESS, THE HAPPY AND DELICIOUS

SYNTHESIS OF HOSPITALITY, COOKING AND BUSINESS

34


GOOD RESTAURANTS NEED BITE, DECISIVENESS, A PERSONALITY

35

Q&A DAVID THOMPSON

hotels, often as showcases of established chefs. This is common in cities around the world but seems a new trend here. Your take?DT: I think it’s great to see so many restaurants focused on cuisine and authenticity, like Apia, which is a true Roman trattoria. We’ve seen a lot of Italian pasta and pizza places in the past. What is happening is that Bangkok is becoming a center of action, as seen previously in Singapore, London and New York. That kind of focus of activity, and excitement, is now happening in Bangkok. It’s like a zeitgeist, so many things happening at once, the affluence here, and all the people coming. I’ve been a few places like this where it happened, in Sydney in the 1990s, in London in the 2000s, and now Bangkok.Bangkok has always been a wonderful city, a large city filled with lovely people and great

food and history, but now it’s becoming a truly great city, soulful, so cosmopolitan with so much to do and enjoy. It’s attracting people from all over, it’s really world-class. And there is so much local talent here ready for the opportunities, plus Thais with world-class talent from overseas are coming back. It’s a great time.HI: What about your next project, the Long Chim restaurant in Singapore? What’s the concept? And it’s another hotel restaurant?DT: The name means ‘Come and taste’, something like that. It’s Thai food, but street food, a restaurant and concept I’ve been thinking about for a long time. I really felt, after Nahm in London, I couldn’t cook this kind of food again outside of Asia. We are very concerned about flavor and the quality of ingredients, and it is just too hard to get some things outside of Asia.

Street food is more transportable. It’s not as dependent on the ingredients as more conventional food. Some recipes have only three ingredients; here at Nahm, dishes may have 20. But it’s wonderful food. I love Thai street food. It’s really the kind of food that most people think of when they think of Thai food.

The restaurant really isn’t in a hotel; it’s part of the Marina Bay Sands, but within the shopping complex. It’s big, maybe 150-160 seats plus a bar; we had 70 seats here in the original Nahm (plus private seating). It should open by October, and this is just the first one. It’s a concept I’ve had in mind for a long time, but now have the right partners. I’m really excited. We are thinking Hong Kong next, and then other Asian cities.

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38

Q&A DONNA STAIN

DONNA STAINHOTELS IN BLOOM. TALKING WITH FLORAL DESIGNER DONNA STAIN

BY: SUZANNE WALES

38

Q&A DONNA STAIN

Q&A WITH

39

Q&A DONNA STAIN

39

Q&A DONNA STAIN

40

Q&A DONNA STAIN

Donna Stain describes herself as a ‘flower manager’. Born in Adelaide, Australia, she was appointed by Barcelona’s Hotel Arts (The Ritz Carlton Group) in 2004, when the 44-storey, 415-room property was well established in the top sphere of the city’s luxury hotels. On a blissful day that beckons spring, the Hotel Arts’ spacious lobby is bursting with yellow tulips and forsythias. Donna appears in designer black, correcting any unruly leaves and droopy buds in her path.

Hotelier International: What’s your daily routine? Donna Stain: My typical day involves making sure that the flowers on display are on their best behaviour.

HI: In what sense? DS: Well obviously this is a 24-hour business – it’s a hotel! So the flowers have to be on show 24/7. The fist thing I do in the morning is to make sure they are all in optimum condition. Their water has to be nice. Then I look at the glass vases in the same way a sommelier would look at a wine glass, making sure that there are no prints or marks. Maintenance is a huge part of the seven-day flower cycle, which, along with my team, is my responsibility.

41

Q&A DONNA STAIN

HI: Is it normal for a hotel of this size to have such a big budget for flowers? DS: It depends on what management wants their guests to take away with them. In the case of the Ritz Carlton Group, it’s an important part of their philosophy. Flowers can evoke so many things. In a hotel, they should help guests remember the hotel experience. But of course every hotel manager is going to have a different vision of what they want their guests to take away with them. So yes, here there is a big investment in the flowers, but I think if that’s what you remember about the hotel then it pays off.

HI: What would you suggest to a hotel that perhaps doesn’t have the budget? DS: A lot of my designs have developed through ways of being economical but still having maximum impact. So I would look at

floral designs that accentuate space but are not ostentatious. In the Hotel Arts we display a lot of flowers, but they are not in every corner. I really look at each space and ask, what is necessary? What is going to give it a bit more oomph? Flowers don’t need to overtake, they need to accentuate.

HI: What advice can you give on creating ambiance with flowers? DS: You know how hotel corridors can be a little dark? I think the best advice I can give is to brighten them up. I created a vase that hooks onto the wall outside every door. We fill it with a single green monstera leaf. It looks like a little ‘wave’ into your room and adds a bit of life. And unless a particular space has a signature flower or colour, I think it’s important to use the same flowers in all areas. This way guests won’t feel cheated, as if somehow the more expensive varieties were used in the suites.

42

Q&A DONNA STAIN

HI: Where do you buy? DS: I buy all my stock from Holland. I buy online and two or three days later they are in the hotel. There are local suppliers, but with the quantity I am ordering, buying online is easier. And a blessing – now I don’t have to go to the market at 4am in the morning!

HI: How would you define your style? DS: I don’t think flowers need to be complicated. I love repetition and I think they look beautiful on their own. I love flowers floating in a vase. I love what goes on under the water line as much as above, I love beautiful vases; I love all these aesthetics – not just the flowers, but working out how to present them.

I LOOK AT THE GLASS VASES IN THE SAME WAY A SOMMELIER

WOULD LOOK AT A WINE GLASS

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Skreddersyddeintegrasjoner

Kanskje vi kan hjelpe DERE til økt lønnsomhet?Vår visjon er å bedre lønnsomheten for hoteller og restauranter.Vårt mål er å skape trygghet, trivsel og lønnsomhet gjennom pålitelige og skreddersydde dri� s- og ledelsesverktøy for hoteller og restauranter. Vi har gode produkter, dyktige medarbeidere, utviklingskompetanse og et genuint ønske om å hjelpe kundene.Disse faktorene har bidra� til betydelige resultatforbedringer for mange kunder. Og med rø� er tilbake til 70-tallet mener vi å ha en viss erfaring å slå i bordet med.

SystemPartner International as • Postboks 166 Kjelsås • 0411 Oslo Norge • Telefon: +47 22 18 58 00 • Faks: + • www.spi.no

Vår verktøykasse til økt kundelønnsomhet:

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Ovidusan tenimus quassimus aborum is dolum alique eaque sunt reicabo rioremque plibus nonsequi nimagniet quiduciis saesto et res magnamus as vit est qui nobis et occat fugias asserum consequam et faccupt

Komple verktøykasse for hotell og restaurantdri�!

SystemPartner International as • Postboks 166 Kjelsås • 0411 Oslo Norge • Telefon: +47 22 18 58 00 • Faks: +47 22 18 58 01 • www.spi.no

Skreddersydd ledelsesinformasjon

Medarbeidere med kunnskap og engasjement

De mest fornøydehotell kundene

Det mest kompleerestaurant systemet

Skreddersyddeintegrasjoner

Kanskje vi kan hjelpe DERE til økt lønnsomhet?Vår visjon er å bedre lønnsomheten for hoteller og restauranter.Vårt mål er å skape trygghet, trivsel og lønnsomhet gjennom pålitelige og skreddersydde dri� s- og ledelsesverktøy for hoteller og restauranter. Vi har gode produkter, dyktige medarbeidere, utviklingskompetanse og et genuint ønske om å hjelpe kundene.Disse faktorene har bidra� til betydelige resultatforbedringer for mange kunder. Og med rø� er tilbake til 70-tallet mener vi å ha en viss erfaring å slå i bordet med.

SystemPartner International as • Postboks 166 Kjelsås • 0411 Oslo Norge • Telefon: +47 22 18 58 00 • Faks: + • www.spi.no

Vår verktøykasse til økt kundelønnsomhet:

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NORSK

SOM

ME

LIERUTDA

NNELSE

Ønsker du å utdanne deg til

Vinkelner?OSLO, BERGEN OG TRONDHEIMNeste kurs starter mandag 5. januar 2015, opptak pågår nå.

Se våre nettsider: www.vinkelneren.no.

MELD DEG PÅ INNEN 1. MAI OG FÅ TIL GAMMEL PRIS, kr. 39.500,-.NY PRIS kr. 42.500,-

Ken Engebretsen, tlf. 901 36 883, [email protected]

Norsk Sommelier Utdannelsedriver en av Norges beste utdannelser av Vinkelnere. Vi utdanner Vinkelnere som har blant landets beste kompetanse på vin,brennevin, mat og drikke kombinasjoner, service og en rekke andre temaer.

Hva får du som bedriftsleder? en medarbeider som kan hjelpe til med

importøravtaler

en kunnskapsrik medarbeider som øker omsetningen av alle drikkevarer

en medarbeider som skaper flere stamgjester og øker omsetningen per gjest

en medarbeider som kan lære andre ansatte om drikkevarer og service/salg

en medarbeider som tar hånd om inn- kjøp, vinkart, salg av vin og brennevin

en medarbeider som kan etablere en vinprofil på ditt sted

en medarbeider som knyttes sterkere til bedriften

Hva får du som skal gå på skolen? solid basiskunnskap i alle drikkerelaterte

emner

etablert nettverk innen fagmiljøet

solid dybdekunnskap i de viktigste land/ områder og service/ vinsalg

tung kompetanse i et krevende arbeids- marked

en av europas beste utdannelser innen vinkelnerfaget

Våre fordeler er kurs på mandager og tirsdager fra 09.30 til 17.30

foreleserne er alle erfarne vinkelnere fra hotell- og restaurantbransjen og under- viser innenfor sitt spesialfelt

sentral beliggenhet

svært bransjerettet utdannelse

stort fokus på å utdanne vinkelnere som skal jobbe med mennesker og være til det beste for bedriften

fantastisk studietur

4545

“WINE MAKES EVERY MEAL AN OCCASION, EVERY TABLE MORE ELEGANT, EVERY DAY MORE

CIVILIZED,” WROTE THE FAMED WINE WRITER ANDRÉ SIMON. SO WHY HIDE IT AWAY? THERE

ARE A NUMBER OF WAYS TO SHOW OFF ONE OF THE HOTEL’S MOST VALUABLE ASSETS AND MAKE

IT PART OF ITS CULTURE AND IDENTITY. NOT EVERY HOTEL WILL HAVE A DESIGNATED CELLAR

OF COURSE, BUT WINE WALLS, KEEPERS AND TOWERS LET CUSTOMERS KNOW THAT WINE

IS TAKEN SERIOUSLY.

BY: SUZANNE WALES

THE BEST: WINE CELLARS

THE BEST WINE CELLARS


LA CAVA, ROSEWOOD ABU DHABI, UAE

www.rosewoodhotels.com

As luxurious and sophisticated as they can be, hotels in the UAE are not generally famed for their

extensive selections of wine. An exception is La Cava at the waterfront Rosewood Abu Dhabi.

Guests descend a circular wooden staircase to a sophisticated, warm space where wines stand

out in the form of wall-to-wall cabinets storing 1,500 premium labels. With seating for only 12

people and a sommelier on duty to guide and pour, this is not a ‘wine bar’ in the traditional sense,

but rather attracts wine aficionados and those thirsty to know more. A closed off cigar room

and The Private Reserve – a specially allocated domain for one-of-a-kind wines (and clients)

completes the gentlemanly, privileged picture.

THE BEST AIRPORT HOTELS

HOTEL MARQÉS DE RISCALLA RIOJA, SPAIN

www.hotel-marquesderiscal.com

In 2006, a glittering pink and gold behemoth landed in El Ciego, a small town in the midst of La

Rioja’s famed wine country. The hotel Marqués de Riscal is the second work of Canadian architect

Frank Gehry in Northern Spain, and it is only slightly trumped by the Guggenheim Museum in

nearby Bilbao. The hotel forms part of the Marqués de Riscal estate, or ‘City of Wine’ as its called.

Adjacent to Gehry’s dazzling work are the oldest cellars in the Riscal domain, which are open

to tourists but take on greater significance for hotel guests. Vintage years can be retrieved for

special occasions such as birthdays and anniversaries, whilst top reserves are offered in the

hotel’s Michelin-starred restaurant and lounge. On a subliminal level, wine is abundantly (but not

overly) referenced throughout the building; from the titanic ribbons that encase it (whose colours

were inspired by the wine bottle and cap) to the ruby red furniture in the wobbly-walled rooms and

vinotherapy treatments in a luxury spa with views over the vineyards.


50


RADISSON BLUSTANSTED, UK

www.radissonblu.com

Unless you’re a keen collector or connoisseur, traditional wine cellars don’t hold a lot of

visual interest. Placing it centre stage and adding some acrobatic high jinks is one way to

add some razzle-dazzle. Inspired by the original ‘Wine Tower’ at the Mandalay Bay Hotel

in Las Vegas, Radisson Blu Stansted’s version (which is also present in the group’s Zurich

hotel) is a 13-metre glass-enclosed tower in the lobby. Holding 4,000 bottles of wines at

controlled temperatures (for both reds and whites), a wine ‘angel’ is hoisted up retrieve

orders, whilst another stays on the ground operating the computerised mechanical winches.

Showtime starts every evening at 7pm and continues to 9pm. “We keep a wine store for

bottles that are out of reach when the angels are not working,” says the Radisson Blu’s

Director of Sales Katie Hutchins. “We also have been known to send up the operations

manager when one of the exclusive wines at the top has been ordered.”

515151


52



ENO, THE RITZ CARLTONHALF MOON BAY, US

Look at any photo of this gracious shingled hotel and you would swear it’s on the coast of

Scotland, not perched 30 miles south of San Francisco overlooking the Pacific. The Ritz Carlton

Half Moon Bay houses a branch of ENO, a micro, Bay Area wine bar group that specialises in

vino, cheese and - in an imaginative new world twist - chocolate. The Ritz Carlton’s ENO carries

through with the hotel’s refined, gentlemanly vibe with a cut silk décor and well-stocked wine wall

(ENO offers over 5,000 bottles of local and domestic wines). Flights of wines, farmhouse cheeses

and handmade chocolates are served by butlers who encourage guests to try new wines and

experimental pairings – with the ultimate goal of appeasing the senses. The same service is offered

in-room, where guests can enjoy the ENO experience with a splendid sea view.

54


GEORGE VPARIS, FRANCE

www.fourseasons.com

Home to the legendary Le Cinq restaurant, the luscious George V has a history as rich as its

grand marble and gilt décor. At 14 metres underground, the hotel’s wine cellar is located in

a quarry that was once used to extract stone for the Arc de Triomphe. When the hotel was

taken over by the Four Seasons Group in 1999, only 50 bottles were stored on its dusty

shelves. There are now more than 5,000 encompassing 2,800 references. The oldest is a

bottle of Madeira dating from 1750 and one the most valuable a magnum of 1961 Petrus.

These, and other fascinating facts, come rolling off the eloquent tongue of Eric Beaumard,

director of Le Cinq and award-winning sommelier. Once a month he guides guests to the

George V’s cava, where he leads flights of reds, whites and champagne accompanied by

pastries, cheese and candlelight illuminating decades worth of wine history.

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Friele har levert kvalitetska� e siden 1799, og vi kan hjelpe deg med “alt” innen ka� e. Vi tilbyr blant annet fl ere typer sertifi sert ka� e, og helhetlige konsept for e� ektiv ka� eservering. Men vårt storkjøkkensortiment omfatter også sterke konsepter for servering av kvalitetsprodukter innen varm sjokolade, juice og iste. Blant våre nyeste produkter er frisk og god Rauch-juice i glassfl asker. Prøv dem!

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Sertifi serte produkterVi tilbyr en rekke varianter av ka� e som er sertifi sert av Fairtrade eller UTZ Certifi ed, og også en Fairtrade-sertifi sert appelsinjuice.

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Vi har en rekke spennende ka� evarianter fra hele verden som hele bønner.

Cafi tesseCafi tesse er det perfekte konsept ved konferanser og andre anledninger hvor mange mennesker skal serveres ka� e på kort tid. Du låner lynraske dispensere av oss, og all service er gratis. Vi tilbyr fl ere velsmakende ka� eblandinger, bl.a. to som er UTZ-sertifi serte

Friele Frokostka� eFriele Frokostka� e har vært trofast tilstede i det norske markedet siden 1938, og er i dag Norges største ka� emerke.

Rauch premium isteFørsteklasses iste fra østerriske Rauch, i bestselgervariantene Peach og Lemon. Tilbys i halvliters PET-fl asker.

illyItalienske illy blir av mange regnet som verdens beste espresso, og er anerkjent over hele verden for sin smak og kvalitet.

Zengo juice og isteZengo Express juice og iste er laget av førsteklasses frukt som blir presset, konsentrert, frosset og pakket like etter innhøsting. Smart dispenserkonsept som gir stor variasjon på lite plass.

Friele Varm SjokoladeVår deilige, varme sjokolade faller i smak hos både unge og gamle, og har den gode, ”hjemmelagde” smaken vi nordmenn liker. I vårt brede sortiment fi nnes fl ytende sjokolade og pulver til dispensere, og porsjonspakninger med sjokoladepulver. Kom i gang med et lønnsomt og populært produkt.

Ta kontakt med din lokale Friele-representant, så fi nner vi den beste

løsningen tilpasset ditt behov - se www.friele.no, eller skann QR-koden

Tlf. 55 92 66 00fi [email protected]

Rauch premium juiceSvært velsmakende juice og nektar i 0,2-liters glassfl asker. Vi tilbyr fem spennende smaker, bl.a. mango, appelsin og tranebær.

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SOME COFFEESARE FOR WAKING UPOTHERS FOR DAYDREAMING

Den unike espressomaskinen fra illy er utviklet for å gi deg muligheten til å lage en absolutt perfekt espresso hjemme på ditt eget kjøkken. illy kapslene gir deg en aromatisk og fyldig espresso, toppet med en fløyelsmyk, tykk og langvarig crema.

En kapsel, en maskin, et trykk på knappen; så enkelt er det å tilberede dinegen, perfekte espresso!

Velg mellom flere maskinvarianter og farger på www.frieleshop.no

OUTSTANDING LOCATION, FOOD, AMBIANCE AND SERVICE ARE GENERALLY CONSIDERED TO BE

THE ESSENTIAL ELEMENTS OF AN EXCEPTIONAL RESTAURANT. WHEN IT FORMS PART OF A HOTEL, THE CHALLENGE IS EVEN GREATER, AS IDENTITY AND HISTORY COMES INTO PLAY. HERE ARE FIVE

THAT SOMEHOW EXTEND THEIR LOCATION’S ETHOS, AND SHOULD FORM PART OF A ‘MUST DO’ LIST FOR

THE DISCERNING CULINARY TRAVELLER.

BY: SUZANNE WALES

THE BEST:DESTINATION

RESTAURANTS

57

SOME COFFEESARE FOR WAKING UPOTHERS FOR DAYDREAMING

Den unike espressomaskinen fra illy er utviklet for å gi deg muligheten til å lage en absolutt perfekt espresso hjemme på ditt eget kjøkken. illy kapslene gir deg en aromatisk og fyldig espresso, toppet med en fløyelsmyk, tykk og langvarig crema.

En kapsel, en maskin, et trykk på knappen; så enkelt er det å tilberede dinegen, perfekte espresso!

Velg mellom flere maskinvarianter og farger på www.frieleshop.no

THE BEST DESTINATION RESTAURANTS

www.nimb.dk

Urban history and herrings is the soul of Nimb, a luxury boutique hotel and cluster of

restaurants at Tivoli Gardens, Copenhagen’s famous amusement and pleasure park (which

appeals as much to adults as it does to children). The story goes back to 1909 when this

fairytale-esque Moorish Palace opened as an arts and crafts bazaar. At the same time, the

Nimb family was entertaining the city’s upper classes at Divan, a restaurant, also in Tivoli

Gardens, that is credited with popularising the ubiquitous ‘open’ sandwich. The palace and the

Nimbs joined hands, and in doing so started a famous Copenhagen culinary chapter. Today

the Nimb accommodates three restaurants – Brasserie, Terrasse and Bar n’ Grill, along with

a Bar and Vinotec. Spoilt for choice, customers can breakfast on organic eggs and yoghurt in

the Brasserie (Nimb has its own on-site dairy), munch on market ingredients with a haute twist

at the Terrasse, or chow down on steak, seafood and fine wine at the Bar n’ Grill. As far as

destination dining and drinking goes, Nimb is on par with the diverse offering of the park itself.

NIMB COPENHAGEN, DENMARK

www.dorchestercollection.com

Perhaps the most common assumption of ‘destination restaurant’ is that it somehow defines

where you are. With its national dress murals and tartan carpet and textiles, there is no room

for doubt at The Grill, one of The Dorchester’s four restaurants. Redecorated in the mid 2000s,

the makeover caused a minor bristle, with as many clients disliking the Scottish fantasy décor (a

homage to the ancestry of The Dorchester’s original owners) as those who cheered its celebration

of the British Isles. The theme is carried over into the menu, which showcases the best British

ingredients in classic dishes such as Grilled Dover Sole and Black Angus beef chop. Famed for its

friendly yet skillful service, The Grill garners good feedback for its fixed price lunch, which treats

tourists and locals to a five-star, blue blood British experience at a mid-range price.

THE GRILLTHE DORCHESTER, LONDON



www.rosewoodhotels.com

The Café Carlyle is the sort of neighbourhood joint of your dreams - that is if your turf happens to be

the well-heeled Upper East Side. Part of the art deco, landmark Carlyle Hotel, old-school Manhattan

hip was made and played inside its swelligant surrounds of starched white tablecloths, polished

wood and high bentwood chairs. The whimsical murals by costume designer Marcel Vertes have

acted as backdrop for Eartha Kitt, Judy Collins, Steve Tyrell, Elaine Stitch and yes, Woody Allen, who

still holds sway with the New Orleans Jazz Band, most Monday evenings (when he is not on set). The

Café Carlyle’s menu brims in classic New York chow – Maine Lobster Bisque, East Coast Oysters and

Chicken Hash. And for starters, supper and show can be preceded by the best martinis in town at

Bemelman’s, the Carlyle’s iconic cocktail bar and favourite haunt of Upper East Siders.

CAFÉ CARLYLE, THE HOTEL CARLYLE

NYC, USA

www.jumeirah.com

Biggest, highest, best…Dubai’s iconic Burj al Arab is nothing if not superlative. The hotel has come to

represent the wealth, excess and bravura of Dubai. At 321 metres high, it is the world’s third-highest

hotel and its sail-shaped silhouette has become the city’s absolute landmark as well as a monument

to the triumph of engineering and Dubai’s rapid progress. The crowning glory of the Burj al Arab is

the hotel’s own heli-pad, which juts out beyond the building’s upper-most reach and is as much an

architectural feature of the building as its soaring, slender ‘mast’. Guests (up to four at time) can choose

to arrive at the hotel in an Augusta 109 Executive Helicopter in a spectacular journey that departs from

the VIP Lounge at Dubai Airport (cost: 14.500 dirham, or approx. US$4,000 for four people). Whilst this

service won’t suit everyone, the Burj al Arab’s helipad has provided a stage for some spectacular media-

savvy stunts, from Tiger Woods teeing off to Andre Agassi and Roger Federer playing a friendly match.

BURJ AL ARABDUBAI, UAE

THE BEST HOTEL ROOFTOPS

www.mandarinoriental.com

Even top chefs will agree that naming the world’s best restaurants is an impossible,

highly subjective task. That said, the annual S. Pellegrino ‘50 Best Restaurant’ Awards

certainly throw a few into the spotlight. Amber, a fine dining destination on the 7th

floor of the Landmark Mandarin Oriental Hong Kong, scored fourth place in the 2014

Asia category, adding an extra feather to its two-Michelin starred cap. Amber is led by

Dutchman Richard Ekkbus, who cut his teeth under award-winning chefs in both his

native country and in France. With a solid background in haute cuisine, his ingredient

providence is as wide as the Asia-Pacific region itself, from Tokyo to Tasmania. Amber’s

décor was conceived by the acclaimed hotel and restaurant designer Adam Tihany. The

dining room’s uniquely dramatic chandelier consists of 4,320 bronze rods, adding a

sense of drama to Ekkbus’s daring dishes.

AMBER, LANDMARK MANDARIN ORIENTAL

HONG KONG


66

www.fasano.com.br

The Fasano name has been synonymous with fine dining in Brazil ever since Vitorio Fasano, an

Italian immigrant, brought Old Continent atmosphere to Sao Paulo with his popular Brasserie

Paulista. A century later, the Fasano Group is run by the same family that bares its name and has

grown to four hotels and a number of restaurants, all brimming in faultless taste and Italian class.

The Fasano Hotel in Rio de Janeiro is located in the heart of Ipanema and enjoys breathtaking vistas

that sweep from the sea to the peaks of Morro Dois Irmãos. Inside, the Philippe Starck-designed

Fasano Al Mare encapsulates the glamour and elegance of the Bosanova era, with its bursting

Murano chandeliers, private dining areas (discreetly concealed by white curtains) and views onto

the famous Ipanema sidewalks. As the name says, the focus is on seafood. The restaurant is lead

by Paolo Lavezzini, formerly of the three-Michelin starred Enoteca Pinchiorri in Florence.

FASANO AL MARERIO DE JAINERO, BRAZIL


Vi har levert gulv til mer enn 5000 prosjekter i Norge og markedsfører vår egen gulvkolleksjon

NG70 i tre- og steinmønstre.Stor slitestyrke, lett renhold, hurtig legging.

Lav trinnlyd ved gangtrafikk. Omgående levering.Meget konkurransedyktige priser.

Se forøvrig vår hjemmeside www.nordanger.no

VI HAR 50 000 M2 GULV FOR HOTELL,RESTAURANT, BUTIKK, KONTOR M.M. PÅLAGER I OSLO FOR OMGÅENDE LEVERING

Nordanger Gulv AS • Lilleakerveien 31, 0283 Oslo • Tlf: 22 73 10 00 • e-post: [email protected]

designgulv

1-1sAnn-2705_Layout 1 05.04.11 10.38 Side 1

ADVERT67

Vi har levert gulv til mer enn 5000 prosjekter i Norge og markedsfører vår egen gulvkolleksjon

NG70 i tre- og steinmønstre.Stor slitestyrke, lett renhold, hurtig legging.

Lav trinnlyd ved gangtrafikk. Omgående levering.Meget konkurransedyktige priser.

Se forøvrig vår hjemmeside www.nordanger.no

VI HAR 50 000 M2 GULV FOR HOTELL,RESTAURANT, BUTIKK, KONTOR M.M. PÅLAGER I OSLO FOR OMGÅENDE LEVERING

Nordanger Gulv AS • Lilleakerveien 31, 0283 Oslo • Tlf: 22 73 10 00 • e-post: [email protected]

designgulv

1-1sAnn-2705_Layout 1 05.04.11 10.38 Side 1

ADVERT68

The only intelligent cooking system worldwide that senses, recognises, predicts, learns from you and even communicates with you to create perfect results for you.

Gives a lot. Demands little. The perfect assistant.

The new

99 % of our customers are extremely satisfied.

TNS Infratest, 2013 customer satisfaction analysis. A company of the WPP Group.

Cook with us.

www.rational-online.co.uk

A SHOW (OR ‘DISPLAY’) KITCHEN HAS MULTI-FACETED APPEAL. IT GIVES GUESTS A GUARANTEE OF FRESHNESS AND HYGIENE AS WELL AS ENTERTAINMENT WHILST THEY ARE WAITING FOR THEIR MEALS. MORE COMMON IN ASIAN HOTELS (THINK SUSHI BARS AND WOK STATIONS), SHOW KITCHENS ARE BECOMING

A STANDARD FEATURE IN ‘DESIGN HOTEL’ RESTAURANTS AND, ON SOME LEVEL, CAN OFTEN BE INCORPORATED INTO EXISTING LAYOUTS. SO DIM THE LIGHTS, FIRE UP THE JETS

AND LET THE SHOW BEGIN.

BY: SUZANNE WALES

THE BEST:SHOW

KITCHENS

70

THE BEST SHOW KITCHENS


www.grand.hyatt.com

‘Out of the pan, off the grill and out of the wok’ is the philosophy of Fifty Five East, one of the four

restaurants at the Grand Hyatt Mumbai. Its dishes leave few of the major culinary traditions of the

near and far East untouched, with Thai, sushi, Lebanese meze, and local Indian curries all on offer.

In Fifty Five East, three gleaming show kitchens replace the dreary queues and clumsy trays that

are a feature of ‘buffet restaurants’. Instead, chefs prepare to order, ensuring a lá minute freshness

and a good deal of customer interaction. Seating arrangements range from intimate corners to an

eight-seat semi-private dining room in a space of muted tones and bold feature walls of colourful

laser cut wood created by the Tokyo-based design studio Super Potato. The unusual lighting

effects are inspired by sunlight passing through branches in a forest.

FIFTY FIVE EASTGRAND HYATT, MUMBAI


www.andaz.com

Andaz is a group of boutique hotels that aims to reflect the style of surrounding neighbourhoods

and create local experiences. The Andaz 5th Avenue, near New York City’s renowned designer

shopping district, does this through sleek loft-style bedrooms with floor-to-ceiling views onto the

city’s most famous avenue, service staff that are passionate about New York, and The Shop – a

restaurant that sources from state farmers and small producers. The Shop’s chefs can be booked

for private dinners and parties in Apartment 2E, where a designer open kitchen forms part of the

show. The culinary team preps, cooks and serves right there (there’s no back-of-house or prep

kitchen), and in doing so, also become part of the entertainment. Guests are left to interact, nibble

or even pitch in if they feel so inclined, just as if they were staying with a friend.

THE SHOP RESTAURANT AND APARTMENT 2E

ANDAZ 5TH AVENUE, NYC


www.gracehotels.com

The superb boutique hotel Grace Santorini is virtually carved into a cliff face 300 metres above the

Greek Island’s volcanic caldera. Conceived by the London- and Athens-based Diversity Architects,

and nominated for many awards when it opened in 2011, the design of the hotel has taken

inspiration from Santorini’s white-washed cave-like dwellings, with organic forms and domed roofs

excavated into the rock face. On top, it has the dreamiest infinity pool to be found anywhere in

the Aegean. The hotel’s restaurant is next to the pool and offers both outdoor and indoor seating.

Whilst the latter doesn’t enjoy sea views, the architects have created a visually arresting space

whose bold colours contrast with the aquatic and neutral tones found in the rest of the hotel. A

discreet open kitchen is placed behind a curved feature wall, where the hotel’s chefs prepare

Greek dishes with a modern Mediterranean twist.

THE GRACE HOTELSANTORINI, GREECE

76

www.holidayinn.com

The popular Tandoor restaurant at the Holiday Inn Orchard City Centre has just received

a major makeover, and the cooking process of its star dishes has been pushed into the

spotlight. A pair of custom-made tandoor ovens were placed behind a floor-to-ceiling

glass window, where uniformed chefs can be viewed preparing kebabs and Indian breads.

The custom-made copper and clay ovens are fired by coal (many commercially used

tandoor ovens run on electricity), infusing the naans, parathas and rotis with an authentic,

smoky flavour. Chefs treat the guests to culinary theatrics as they knead the dough before

throwing the flattened pieces onto the oven’s clay interior shell to make it stick and cook.

TANDOOR, THE HOLIDAY INN ORCHARD CITY CENTRE, SINGAPORE


77

www.grand.hyatt.com

Plenty of open space and captivating 360-degree views define THIRTY8, a lounge-bar-restaurant

that occupies the 38th floor of the Grand Hyatt Hotel in Kuala Lumpur. High-rise city vistas, including

the landmark Petronas Towers, are afforded from every angle and every area. With seating for

368 people, and open for breakfast, lunch and dinner, THIRTY8 needs to cater for a wide variety

of tastes. Three gleaming show kitchens anchor the restaurant and feature satay grills, tandoor

ovens, roti hot plates and wok stations manned and ready for freshly prepared a lá carte. Culinary

techniques are grouped together within each station: sushi with cold kitchen, pastry with Western-

style roasts and so on. The open kitchen concept of THIRTY8 encourages interaction and constant

movement, echoing the frenetic buzz of Kuala Lumpur itself.

THIRTY8, GRAND HYATTKUALA LUMPUR, MALAYSIA


ADVERT78

SMARTE LØSNINGER FOR BEDRE HOTELLDRIFT

NORGES BILLIGSTE INFOKANALVi leverer Norges billigste infokanal løsning, til kun 1€ per skjerm per dag! Det er også markedets mest brukervennlige løsning, installert på over 400 hotell over hele Europa.

ETT INTERAKTIVT SYSTEM FOR ALLE PLATFORMEROtrum Enterprise er vårt fantastiske interaktive gjestesystem for Smart TV (ingen”set-top-box”). Tjenestene og informasjonen i systemet gjøres også tilgjengelig på gjestenes nettbrett og smarttelefon, uten at de må laste ned en egen applikasjon.

GJESTEINTERNETTVi leverer gjesteinternett til små og store hoteller. Med mulighet for god inntjening, høy kvalitet, konkurransedyktige priser og markedets mest brukervennlige login side med støtte for alle platformer og skjermstørrelser.

Besøk oss på otrum.com for mye mer informasjon, interaktive demoer av produktene du kan prøve rett i nettleseren din, samt video-referanser fra kunder!

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HOTEL PROFILES

LONDON’S BEAUMONT,PRAKTIK BAKERY,

CHINA’S TALL HOTELS; FOUR SEASONS RITZ CARLTONPARK HYATT

GRAND HYATT

NOBU LAS VEGAS,VANCOUVER’S FORAGE

RESTAURANT AT THE LISTEL

SMARTE LØSNINGER FOR BEDRE HOTELLDRIFT

NORGES BILLIGSTE INFOKANALVi leverer Norges billigste infokanal løsning, til kun 1€ per skjerm per dag! Det er også markedets mest brukervennlige løsning, installert på over 400 hotell over hele Europa.

ETT INTERAKTIVT SYSTEM FOR ALLE PLATFORMEROtrum Enterprise er vårt fantastiske interaktive gjestesystem for Smart TV (ingen”set-top-box”). Tjenestene og informasjonen i systemet gjøres også tilgjengelig på gjestenes nettbrett og smarttelefon, uten at de må laste ned en egen applikasjon.

GJESTEINTERNETTVi leverer gjesteinternett til små og store hoteller. Med mulighet for god inntjening, høy kvalitet, konkurransedyktige priser og markedets mest brukervennlige login side med støtte for alle platformer og skjermstørrelser.

Besøk oss på otrum.com for mye mer informasjon, interaktive demoer av produktene du kan prøve rett i nettleseren din, samt video-referanser fra kunder!

Følg oss også på Facebook / LinkedIn

Eller ring Kristian Elvestad (Salg Norge) på 92834450 for å slå av en prat.

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PROFILES LONDON’S NEW BEAUMONT HOTEL

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AND NOW FOR THE MAIN COURSEBY BOYD FARROW

LONDON’S NEW

BEAUMONT HOTEL


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Luxury hotel openings in London are ten a penny, but when The Beaumont opens in Mayfair in autumn it wil l be front-page news. This is because it wil l be the f irst hotel by Chris Corbin and Jeremy King, the legendary duo who have for three decades owned and managed some of London’s most famous restaurants, including Le Caprice, J Sheekey, the Ivy and The Wolseley on Piccadil ly, recently voted Restaurant of the Decade by popular vote at Taste of London.

The Beaumont, housed in the shel l of a mult i-storey garage featured in the 1927 RIBA Exhibit ion of Modern Architecture, has been extensively reconfigured at a cost of £40 mil l ion to evoke the elegance and personalised hospital ity of pre-war Mayfair. With 73 rooms, including 22 suites, the property is grand in style and yet has an intimate air, very much l ike Corbin and King themselves. The two entrepreneurs say that they have long harboured the desire

to open a hotel but it has taken them years to f ind the perfect bui lding in the r ight location.

The interiors, inspired by the bui lding, have been designed by Richmond International, the f irm responsible for several unique hotels including the Four Seasons in Budapest and Sandy Lane in Barbados. The design has been augmented by a very personal selection of period antiques and a huge col lection of paintings and artworks amassed by Corbin & King specif ical ly for the hotel.

“Too many of London’s hotels have become homogenised, chain driven, luxury bed factories lacking in character, individual ity or indeed charm,” says King. “Our entire phi losophy revolves around the quality of the visitor experience. Our vision is determined by the desire to provide excel lence in service, value for money and quality of accommodation.”

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This phi losophy has long served Corbin and King well as restaurateurs. The Ivy is famous for being somewhere where you can turn up wearing jeans and order a hamburger or a pinstr iped suit and order Dover Sole. In both cases, you would be treated in exactly the same way — as a valued guest. It is precisely this relaxed approach that Corbin & King Hotels wants to bring to London’s luxe hotel circuit.

“Everyone wil l be made to feel comfortable at the Beaumont. Just l ike our restaurants, informality wil l be the key. You can have the whole ful l-blown caviar thing if you want but you can also wear jeans”, explains Martine de Geus, Corbin & King’s communications chief. “It wi l l not al l be about the food — it wil l about raising everything else in the hotel to the high standards we have set in the restaurants.”

Of course food wil l be an important component.

Emphasising its democratic ambit ions, The Beaumont’s main restaurant wil l be a 100-seat classic New York-style restaurant, the sort of place that wil l serve perfect Eggs Benedict for breakfast and a perfect steak, or indeed hamburger late at night. It wi l l be open from 7am to midnight, seven days a week. There wil l also be an old-style American Bar with the same long opening t imes. But there wil l also be a cosy private residents’ bar and lounge, open between 6am and midnight, so guests — whose body clocks could sti l l be in a different t ime zone — can relax away if the public rooms get too crowded with a trendy local crowd.

Residents wil l also get access to their own old-style gym open 24 hours a day and a tradit ional hammam featuring dry heat, steam and various therapy rooms. The comfort levels wil l be ratcheted up with the addit ion of valet

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parking avai lable, expected to be popular with visitors using the hotel’s boardroom and private dining room, and also the use of a chauffeur-driven car for residents. Wi-Fi wil l be free in al l rooms, and the hotel wil l offer ful l room service, while minibars wil l be stocked with complimentary soft drinks. De Geus says the hotel is st i l l deciding on its in-room snacks.

Yet despite their unrival led food and drink pedigree, Corbin and King have come up with a surefire way of making sure that when the hotel opens not al l the attention wil l be on its kitchens. Sitt ing on an extension to the hotel façade wil l be a gigantic sculpture by leading Brit ish art ist Anthony Gormley of a man squatting with his arms crossed across his chest. Inside the artwork, which is composed of rectangular forms resembling stacked boxes and clad in stainless steel sheets, wil l be a two-floor suite.

According to King, the incorporation of this “inhabitable” artwork into the function of the hotel ref lects the exceptional standards set by The Beaumont as well as its uniqueness. “We bel ieve that the art element wil l be symbiotic with the scheme rather than purely a decorative addit ion,” he says.

One way or another, this autumn Mayfair wil l be gett ing a new landmark.

ABOUT THE AUTHOR: Boyd Farrow is a business writer and editor who divides his time between London and Berlin. Farrow has written about the hospitality sector for various international publications, including CNBC Business, the monthly magazine he edited until 2012, and he reviews hotels for several magazines in the US and Europe.

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THE BEAUMONT

Address: Brown Hart Gardens, Mayfair, London Phone: +44 207 499 1001

Web: www.thebeaumont.comRooms: 51 rooms and 22 suites

Manager: Paul BrackleyRooms Rates: From £395 for a standard double

Absorbenter – for kjøtt og fiskeindustrien Torus Pak – det komplette måltid

Torus Pak, vinner av The Packaging innovation Award, en av syv kategorier i Packaging Industry Awards 2011. Torus Pak blir nå lansert i Norge.

Dette er Torus Pak: Neste generasjons system for ferdigmat som gjør det enkelt å servere porsjons matretter på en tallerken. Dette fordi Torus Pak åpnes ved å dra bunnen av formen.

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PROFILES BARCELONA’S HOTEL PRAKTIK BAKERY

BARCELONA’S HOTEL PRAKTIK

BAKERYSLICE OF LIFE: BRINGING THE ‘AFFORDABLE LUXURY’ OF

FRESHLY BAKED BREAD TO GUESTS AND LOCALS

BY: SUZANNE WALES

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Hotel lobbies can be sophisticated showcases for art col lecions, careful ly orchestrated meeting areas, hip cafés, or high-tech work spaces. But for pure sensorial pleasure, it’s hard to beat a lobby that is also a working gourmet bakery. With its novel marriage of boutique hotel and local bakery (the successful Forn Baluard), the new Praktik Bakery Hotel has created an enticing space that appeals to guests and passersby al ike.

Praktik is a mini-group of smart, mid-range hotels that have three establishments in Barcelona and one in Madrid. The interiors of al l four were designed by Rosa Lazaro Violán, the Barcelona-based interiorista de jour whose work is typif ied by combining modern and antique elements into sophisticated sett ings that pay homage to late- and mid-19th century European styles.

Situated in a converted cl inic in the 19th-century Eixample neighborhood, where works of Gaudí and other

modernista architects were bui lt on the distr ict’s distinctive chamfered sidewalks, Praktik Bakery’s design was inspired by Northern Europe. The 74 bedrooms, although on the small side, have received an optimum treatment of space. Guests actual ly enter through the industrial, art-deco-inspired bathrooms, and the sleeping areas have been simply adorned with white cotton texti les, painted brickwork and bright yel low feature walls. As lovely and practical as they are, it’s the bakery-lobby of the hotel that holds the most interest.

Barcelona’s dai ly bread has done a 360-degree turn over the past few years. Before then, it was diff icult to get anything beyond the ubiquitous Spanish barra (baguette). Recently, art isan bread shops have prol i ferated, offering breads and pastries using organic f lours, seeds, fruit and other ingredients that are more associated with the heavy, hearty bread tradit ions of Scandinavia. Some observers

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attr ibute the success of upmarket bread as being an ‘affordable luxury’ in Spain’s cash-strapped times.

Run by second-generation bread maker Anna Bellsolà, Forn Baluard has its only other outlet in the working-class seaside distr ict of Barceloneta. The bakery quickly garnered a foodie cult fol lowing. One of Praktik’s co-owners was a fan, and he invited Bellsolà to open a branch of Forn Baluard in his new hotel.

“When he approached me with the idea, I thought, well this is something different, so why not!” says Bellsolà.

Forn Baluard at the Praktik Bakery is not a mere ‘hotel shop’. A large swathe of the public area has been f itted out with a ful l working kitchen – storage vats, mixing machines, trol leys and an enormous wood–fired oven custom made in Barcelona by one of the few art isans who sti l l make them (mainly for bakeries in France and Belgium). The kitchen activity, manned by four bakers, is in ful l view from behind a sound-proofed, glass partit ion in the lobby and behind the glass-fronted lower façade. With a front row seat of the

oven, passersby wil l be able to see the loaves and pastries coming out directly from its cast iron door.

Back inside, the lobby-café, which brims with Scandinavian style peppered with soft Mediterranean texti les and ti les, is adjacent to the kitchen. The space wil l be the exclusive domain of the hotel’s guests during breakfast service (7.30-10.30am), after which it wil l be open to the public and wholly managed by Forn Baluard. The front entrance serves as the retai l outlet and is dominated by a long display counter for the breads and pastries. Guests check in in a small section on the far end.

This layout ful ly integrates the bakery into the realm of the hotel (and vice versa) and makes it clear to guests and customers al ike that Forn Baluard is an integral part of its offering and identity.

It also guarantees a constant f low of people in the lobby and focuses the space as the heart and soul of the hotel. Not only wil l i t be constantly f i l led with the invit ing aroma of freshly baked bread, but it wi l l provide cul inary

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theatrics from the display kitchen and act as an informal café for locals and travel lers. Natural ly, guests wil l be able to sit down and have a coffee or something to eat whilst they are wait ing for check in to be f inal ised or a taxi to the airport.

There is no reason to think that this concept wouldn’t work between partnerships of large chains, yet perhaps the most unique and appealing aspect of Praktik Bakery is the happy marriage of two small, local businesses with similar phi losophies.

“The f irst t ime I put a sl ice of Forn Baluard’s bread in my mouth I thought, ‘Can bread sti l l taste l ike this?’ It brought back memories of my chi ldhood.” says Magaly Jul ien, the Praktik Bakery’s hotel director. “Baluard knows how to spoil their customers, and they take a lot of pride in their product – it’s not a fast food service. This is exactly what we want to do in the hotel, we want our customers to feel l ike they are in their family home.”

FOR PURE SENSORIAL PLEASURE, IT’S HARD TO

BEAT A LOBBY THAT IS ALSO A WORKING GOURMET BAKERY.

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HOTEL PRAKTIK BAKERY

Address: Carrer Provença, 279, 08037 Barcelona, SpainPhone: (+34) 93 488 00 61

Web: www.hotelpraktikbakery.comRooms: 74

Manager: Magaly Jul ienRack Rate for a Standard Room: Rates Begin at €90

ABOUT THE AUTHOR: Suzanne Wales is an Australian writer, consultant and media professional based in Barcelona. Specialised in the luxury travel and lifestyle sector, her writing appears in publications like Wallpaper*, Vogue, Concierge.com and The Australian Newspaper. She is also the author of a plethora of first-edition travel and design books on Barcelona.

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men även genom vårt koncept för hotell som vill ge sina gäster en natt de aldrig

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PROFILES - CHINA’S TALLEST HOTELS

CHINA’S TALLEST HOTELS

SKYSCRAPERS DELIVER HEAVENLY VIEWS -

AND EXTREME CHALLENGES

BY: RON GLUCKMAN

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Hotels have grown enormously over the years, not only in stature and sophistication, but in sheer size. Every few years, another skyscraper supplants the last as the world’s tal lest, often with a lavish new hotel coddling guests on its upper f loors. Skyscraper hotels take guests a few steps closer to heaven. But for hotel iers, they can be headaches.

“The logistics are extremely complicated,” concedes Nicolas Senes, assistant director of Food & Beverage at Four Seasons Hotel Guangzhou, in the top f loors of the 103-story Guangzhou International Finance Centre, among the world’s 10 tal lest towers. “You real ly have to plan ahead, and plan well. That’s the crit ical thing.”

Senes detai ls scores of considerations in moving staff, food and supplies up the nearly 440-metre-tal l bui lding. But the main factor?

“We’re completely dependent on l i fts. There are 18 dedicated to the hotel, for guests and back house”, he says, “but gett ing everything up and down is a constant chal lenge.”

Nobody knows this better than Juan Samso, manager of the Ritz-Carlton, Hong Kong, the world’s highest hotel. On the 118th f loor is the aptly-named Ozone, highest bar on the planet. Views are l i teral ly out of this world, drawing scores of hotel guests and visitors. An estimated 90 percent of customers come from outside, highl ighting the huge importance of these iconic properties. On a typical day, the Ritz’s outlets serve 600-700 people. Last New Year’s Eve, the Ritz was rocking, with nearly 1,700 people packing Ozone alone. Such success can be overwhelming.

“Everything in a bui lding l ike this requires crit ical planning. In a normal hotel, everyone has a different agenda,” he explains. “Movement is spread out. But here at the Ritz, everyone has the same agenda, to get up, or down.”

Even with 80 high-speed elevators serving the mixed-use bui lding and l ightning-fast computer controls, accommodating everyone becomes a balancing act. The l i fts are so crit ical to the bui lding’s operation that elevator maintenance workers are on site 24-7 says Samso, who adds, “I’ve become a master of the elevator!”

Skyscrapers have enjoyed renewed vital ity over the last two decades, particularly in Asia and the Middle East, home to 17 of the world’s 20 tal lest bui ldings, according to the Council for Tal l Bui ldings and Urban Habitat (CTBUH). As l ighter, stronger construction materials propel bui ldings to ever greater heights, l i ft technology has evolved rapidly to keep pace.

Just a decade ago, double-decker l i fts were commonplace, serving pairs of f loors simultaneously. Staging areas al lowed guests to shuttle between l i fts dedicated to different sections of a bui lding, often uti l is ing the same shaft. Nowadays, express l i fts race longer distances, without stops, as bui ldings are sectioned for use. In the Ritz, for instance, you zip straight up to the lobby on the 103rd f loor, l ike on a space l i ft.

Yet technology cannot el iminate the physical gap confronting supplies and services. As towers grow dramatical ly tal ler, the gap broadens. Consider a skyscraper

The Ritz-Carlton, Hong Kong

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RITZ - CARLTON, HONG KONG

Web: www.ritzcarlton.com/hongkongAddress: International Commerce Centre, 1 Austin Road West, Kowloon, Hong Kong

Phone: +852 2263 2263Manager: Mr Pierre Perusset

Owner Company: Sun Hung Kai PropertiesNumber of Rooms: 312

Rack Rate from: HKD 7,400 + 10% service charge

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hotel as two distinct parts: an orbit ing pod dependent on ground-level services. What guests experience is up top. But the essentials are down below, in a kind of base station.

Typical ly, most food storage is at ground level, along with most supplies. Pastries are prepared and breads baked in basement levels. Linen is washed below, since energy is saved by not moving supplies or water skyward unless necessary. Sti l l , outlets above must be stocked and serviced regularly. Making it al l work requires mil i tary-l ike precision.

“You develop systems,” says Marco Avitabi le, Hyatt’s regional vice president of Food and Beverage for the Asia Pacif ic Region. He oversees f ive dozen hotels, many of them skyscrapers, including two in Shanghai that were, for a t ime, both the world’s highest. The Grand Hyatt earned that honour in 1999, when it opened in the 421-metre Jim Mao, sti l l considered one of the grandest new skyscrapers of modern t imes. In 2008, the Park Hyatt opened in the 492-metre World Financial Centre, r ight next door.

You develop skyscraper common sense. Employees take uniforms with them as they depart the high f loors, leaving them down below in the laundry room, where they are cleaned, and picked up the next day by staff arr iving for the journey skyward.

Like other super-tal l hotels, the Hyatt stocks staples and does some food preparation at entry f loors. But al l

restaurants have their own kitchens high above. “You need to have production of food as close to the guest as possible,” he explains.

Behind the scenes, everything moves l ike clockwork. Cleaning crews refresh the venues each night, while food ordered for the next day begins moving skyward each morning, in t ime for breakfast. “You learn to be very well prepared,” he says. “You need to have everything organised. Every minute counts.”

Improvisation and innovation is crit ical at such heights. “You have to be creative and work as a team,” says Senes. Four Seasons staff uses WeChat and other message services. “If you need something, l ike a steak, we message that, and someone coming up can bring it. Otherwise, it could take 20 minutes if you send someone down.”

But it’s al l worth it, he says, when he sees the look on the faces of guests. “It gets harder and harder to wow customers these days. They seem to travel everywhere. But when they come up in the elevators, get out, you see that look, the wow factor.”

Park Hyatt

ABOUT THE AUTHOR: Ron Gluckman is a journalist with a keen interest in skyscrapers; he’s visited all the world’s highest hotels. Based in Asia for two decades, he contributes to Time, Travel & Leisure, Forbes, the Wall Street Journal, New York Times, Discovery, Town and Country and CondeNast Traveler.

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PARK HYATT

Web: www.shanghai.park.hyatt.com/en/hotel/home.htmlAddress: 100 Century Avenue, Pudong District,

Shanghai, China, 200121Phone: 4000-220-888

Manager: Etienne DalanconOwner Company: Mori Building Company

Number of Rooms: 174Rack Rate: 2,500.00 CHINA RMB

+ Tax, Fees & Service Charges 15.00%

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FOUR SEASONS HOTEL GUANGZHOU

Web: www.fourseasons.com/guangzhouAddress: 5 Zhujiang West Road, Pearl River New City,

Tianhe District, Guangzhou, ChinaPhone: 86 20 8883 3888Manager: Bahram Sepahi

Owner Company: Yuexiu Real Estate Investment Trading Company Limited

Number of Rooms: 344 ( including 42 suites)Rack Rate for a Standard Room: CNY 1780 per night room

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GRAND HYATT

Web: shanghai.grand.hyatt.com/en/hotel/home.htmlAddress: Jin Mao Tower, 88 Century Avenue,

Pudong, Shanghai, China, 200121Phone: +86 21 5049 1234Manager: Richard Greaves

Owner Company: China Jin Mao Group Co. LtdNumber of Rooms: 555

Rack Rate: 2,000.00 CHINA RMB + Additional Tax, Fees 15.00%

www.wee-marine.no | Tlf.: 982 18 155 | E-post: [email protected]

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www.wee-marine.no | Tlf.: 982 18 155 | E-post: [email protected]

Led lysplater - Plexiglas® Endlighten.Systemet kan leveres med hvitt lys som eneste farge, eller som et RGB system hvor man kan styre fargene selv. Lys og lys-styring leveres av Osram.Platene bygger maksimalt 20mm ut fra vegg/himling.Platene kan også trykkes med motiv.Leveres i størrelser opp til 3x2meter.

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• Laveste driftskostnader – beste kvalitet og vaskeresultat!

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JAPANESE LIFESTYLE AT NOBU CESAR’S PALACE, LAS VEGAS

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• Laveste driftskostnader – beste kvalitet og vaskeresultat!

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PROFILES NOBU LAS VEGAS

When Nobu, the exclusive restaurant chain created around chef Nobuyuki “Nobu” Matsuhisa, f irst announced it would open a boutique hotel inside Caesar’s Palace —the brash 4,000-room megaresort in Las Vegas — many restaurateurs and hotel iers were incredulous.

Yet the 181-room hotel has just celebrated its f irst anniversary by winning a slew of prestigious industry awards, with some accolades more dizzying than its occupancy levels. The hotel is marking the occasion by opening the 10,300-square-foot Nobu Vi l la on the top f loor — a project overseen by David Rockwell, the star designer of the overal l hotel — which is l ikely to be the most tasteful suite in Vegas.

But Nobu is not just bui lding upwards, it is rol l ing onwards, readying a Miami Beach hotel transformation in the former Eden Roc and sett ing a June opening date for a Nobu

Hotel in Riyadh. Other hotels in Manila (the f irst Nobu Hotel in Asia), Bahrain, London and Chicago are in the pipel ine.

Which is precisely why Stuart McKenzie, CEO of Nobu Hospital ity, says it is important that the company got Vegas absolutely r ight.

“This is the f irst food-and-beverage-led hotel brand anywhere in the world,” he explains. “While we had an advantage in terms of recognit ion going in, we took nothing for granted and made a huge effort to ensure that the whole Nobu experience was an extension of the food experience — the best designed suites, the best bed l inens, perfect mattress, the best 65-inch TV, the perfect shower. Every single thing has been designed to ref lect the perfectionism that people associate with the restaurants. Every l ight switch and socket had to be in the r ight place.”

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PROFILES NOBU LAS VEGASPROFILES NOBU LAS VEGAS

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EVERY SINGLE THING HAS BEEN DESIGNED TO REFLECT THE PERFECTIONISM THAT PEOPLE

ASSOCIATE WITH THE RESTAURANTS.


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The most important hal lmark to repl icate, McKenzie says, is the service. “Chef Nobu insti ls passion-of-heart service into every aspect of the hotel, which means it is run l ike a family business. Across our restaurants, the average t ime managers and chefs have been here is 14 years. When people work l ike a family, guests get a higher level of dedication and care. It speaks volumes that we’re gett ing high-cal ibre people coming here from Mandarin Oriental or Shangri-La.” He adds that because the staff is trained internal ly, the culture is ingrained.

The company has embraced the Japanese way of running a business, from the top down. Matsuhisa has his cadre of trusted l ieutenants to ensure quality is adhered to in an almost spir itual way, while Hiro Tehara, the director of global operations, is r igid about maintaining the levels of comfort and service.

“Above everything we have created a trusted brand.

If you look at the hotel it is not led by design statements. There is a t imelessness, a sol idity. Everything is designed to be simple to use,” McKenzie says.

This extends to the hotel’s elevator security system: optical scanners read your key before lett ing you cal l an elevator, and you select your f loor before entering. The elevators have no buttons inside except open, close and help, and there is no way to get to the various f loors without a key.

McKenzie says that the company’s decision to expand into hotels was a no-brainer. “Japanese hospital ity standards are legendari ly high, yet there isn’t a single luxury hotel chain with Japanese inf luences. There isn’t one other hotel that has Japanese breakfasts, Japanese salts in the showers, Japanese baths in the spa. We don’t view Nobu as a restaurant brand, we view it as a l i festyle brand.”

Nobu Caesar’s Palace is marinated in Japanese

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inf luences. Carpets and walls depict cherry blossoms and seascapes, walls have art by emerging Japanese art ists; bathrooms have stone t i les and teak bathing stools.

Guests can order Nobu classics l ike yel lowtai l sashimi with jalapeño or black cod with miso on the room service menu. There are breakfast bento boxes containing tradit ional Japanese morning items such as miso soup and tamago or salmon sashimi served on an ‘everything bagel’. Straight after check in, a complimentary tea service is del ivered to rooms with green tea and a r ice cracker from Matsuhisa’s hometown in Japan. The minibar includes Nobu’s signature sake, Pocky sticks, Genmai-cha brown rice green tea and Japanese beer.

Meanwhile, brand expansion runs from a ‘signature’ sleep oi l and china and teapots of Nobu’s design, to memory-foam mattresses on low platforms — the ult imate luxury futon.

“I think it’s very easy for people to bel ieve their own PR — especial ly in the hospital ity business — but while we know we are powerful and very good at what we do, we never think there is such a thing as an easy project, never a slam dunk. Everything we do, we do methodical ly, without arrogance. We truly look at each project and break down each area.”

Despite such del iberation, McKenzie says he has been both surprised at the high revpar of Nobu Caesar’s Palace in its f irst 12 months and incredibly proud of the guest comments, and now the industry awards. “The chal lenge going forward is to not al low the hotels to become formulaic while sticking to our winning formula.”

Spoken l ike any successful Vegas player.

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NOBU CAESAR’S PALACE

Address: 3570 Las Vegas Boulevard South, Las Vegas, NV 89109

Phone: +1 702 785-6677 Web: www.nobucaesarspalace.com

162 rooms and 19 suites Manager: Gigi Vega

Room Rates: From $149 for a standard double

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GREEN SPOTLIGHT - VANCOUVER’S FORAGE RESTAURANT AT THE LISTEL HOTEL

VANCOUVER’S FORAGE RESTAURANT AT THE

LISTEL HOTELGOING LOCAL AT FORAGE RESTAURANT

IN VANCOUVER’S LISTEL HOTEL

BY: MIA STAINSBY

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Two years ago, Vancouver’s Listel Hotel, on fashionable Robson Street, embarked on a $1.24 mil l ion restaurant renovation, rebranding and showcasing itself as a leader in sustainable practices.

The hotel restaurant shed its former self – O’Doul’s, where in latter years the l ive jazz ecl ipsed the food – and became Forage. Now, hyper-regional food is the main draw. After the radical changes, Forage and its chef became players in the city’s vibrant cul inary scene. ‘Local and sustainable’ is the mantra for many restaurants, but for a 129-room hotel with in-house and outside catering responsibi l i t ies, it represents a chal lenge. Business, however, has blossomed with the rebranding.

Chef Chris Whittaker l ikes to buy direct from farms and producers, even planning crops with some farmers. And true to the restaurant name, he uses foraged ingredients.

He took beef off the menu because bison and elk could be sourced closer. “I try to commit to 90 percent from the region in summer and 75 percent in winter,” says Whittaker. Good relationships with producers are crucial, he says.

Canned goods are banished from his kitchen, except for the problem tomatoes. He needs canned tomatoes for the 2.3 tonnes of ketchup the kitchen goes through every year. A social enterprise business pickles and cans seasonal produce for him, and a second walk-in cooler offers more latitude to optimise seasonal ingredients. Wines are al l regional and

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eight are served on tap, el iminating bottles. Sustainable food is costly but profits are up.

“We’re up 15 per cent in revenues from last year and after this year, probably quite a bit more,” says Whittaker. But there has been some attr it ion of ‘older loyal ists’ who aren’t keen on dishes l ike wild mushrooms and stinging nett le gnocchi with pickled wild onion and brown butter, he says.

He’s even reduced menu price points. “I use different cuts of meat. Instead of bison short r ibs, we’l l do bison tongue. Instead of an 8-ounce salmon, we’re doing 5 or 6 ounces. And the grazing style menu helps,” he says. “People are choosing us because we use local products. I’ve even had vegetarians try non-vegetarian items because they know where the meat and f ish are coming from.”

Less obvious to guests, the restaurant, l ike the hotel, fol lows a zero waste policy. Absolutely nothing goes to landfi l l ; non-recyclables go to a faci l i ty that produces fuel pel lets.

The kitchen, with its gargantuan energy appetite, reduced gas and electricity use by 26 per cent with a $30,000 venti lat ion system that operates on demand, tr iggered by heat and smoke sensors. “It’s amazing. You can hear it shutt ing down after service while we’re cleaning up,” says Whittaker. The old exhaust system ran from 4:30 am to 1.00 pm.

Six years earl ier, the hotel instal led a waste heat recapture system (assisted by solar energy) to recycle heat from equipment l ike boi lers and air condit ioning to preheat the hotel water, a huge energy saver. (Whittaker would l ike a rooftop garden, but the solar panels have claimed the space.)

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On the cookery side, an induction griddle dramatical ly reduces preheat t ime from 45 minutes to 5 minutes. A convection steamer Combi oven outperforms the standard six-pan steamer. High eff iciency Turbo Pots cut boi l t ime by half. And a fryer with a bui lt- in f i l ter saves 25 l itres of oi l per week. Also unbeknownst to diners, the dining room is eco-fr iendly from its compostable felt walls to the woods, furniture and tableware.

The costly renovation was worth it, says general manager Jim Mockford. “The restaurant is far less expensive to operate now. The menu is more eff icient and is used for catering and room service as well. This isn’t just feel-good. The bottom l ine is, we’re saving money.”

The hotel’s earl ier $300,000 investment in the solar-assisted heat recovery system is a good example, he says. “With capital investments, we expect a return in seven years but in that case, it was only f ive years. We have fourteen

years of reduced energy and savings for the l i fe of the system,” says Mockford.

And, he says, the eco-philosophy attracts and helps retain excel lent employees. “Guests appreciate it, too, and tel l us at our nightly wine reception that it’s why they chose the hotel. It differentiates us from our competitors,” he says. “I don’t understand why more hotels aren’t jumping on this.”

ABOUT THE AUTHOR: Mia Stainsby is a food writer and restaurant critic for The Vancouver Sun newspaper. She has contributed to Gourmet, Town and Country, L.A. Times and National Geographic Traveler magazines. Follow her @miastainsby and on her blog, Word of Mouth.

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THE LISTEL HOTEL

Address: 1300 Robson Street, Vancouver, B.C.Phone: +1 604 684 8461

Web: www.thelistelhotel.comNumber of rooms: 129

Manager: Jim MockfordRack rate for standard room: $149

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PRESENTS ISSUE NO.22 3RD QUARTER 2014

THE OUTDOOR

ISSUE

130

LAST LOOKCATCH CHAMPAGNE BAR & LOUNGE, ANDAZ LIVERPOOL STREET

BY: ABIGAIL BLASI

In 2013, Andaz Liverpool Street opened the Catch Champagne Bar & Lounge, a bold move in the midst of the recession. The hotel, housed in a character-r ich bui lding in East London, has seven other food and beverage choices, from an English pub to a sushi bar, but this space t icks a new box. It has been a roaring success.

T im Flodin, general manager says, “Catch at the Andaz Liverpool Street was developed as a result of guest feedback and designed in a way that ref lects the heart of our brand… to del iver personalised, uncomplicated service. It provides a unique Andaz environment that f i l ls a void in the local East London market. I think the success of the bar ref lects the way people want to relate together, in a more informal sett ing.”

The bar replaced the former Catch f ish restaurant. Flodin explains, “It was a lovely restaurant, but clearly you need to continue to evolve.”

In typical Andaz style, the barriers are broken down here; communal tables for up to six ref lect the convivial ethos. There’s a variety of seating, from bar stools to sofas. It’s the kind of place you can have a business meeting or meet up for a date. It’s also used for private dining and as an event space, for both small gatherings and larger parties.

The atmosphere of the lounge bar changes during the day, as does the menu. Breakfast is l ight and continental, while lunch and dinner are laidback feasts, with platters of seafood, cheese, charcuterie (served from a vintage Berkel sl icer), and so on. Later in the evening, the vibe becomes higher energy, and there are, of course, f ive or six different types of champagne to try. As Flodin says, “Who doesn’t love a glass of champagne now and again?”

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