Africa edition 2

ISSUE NO. 2 – THE AFRICA ISSUE

ADVERT2

CONTENTS

LETTER FROM THE PUBLISHER 6

PROFILE: POLES APART – ZANZIBAR ARCHIPELAGO 8

THE BEST:

SHOW KITCHENS 22

WINE CELLARS 32

PROFILE: HOME BREW 44

PROFILE: JOE’S BEERHOUSE 52

AFRICA’S FINEST:

DAVID LIVINGSTONE SAFARI LODGE AND SPA 63

SOUTHERN SUN DAR ES SALAAM 71

EPACHA WILDLIFE AND WELLNESS RESORT 77

HWANGE SAFARI LODGE 85

SUN KARROS DAAN VILJOEN 89

WILDERNESS SAFARIS ECOTOURISM IN FOUR DIMENSIONS 92

Q&A WITH CHRIS BADGER 102

COMFORT CREATIONSBespoke designers and manufacturers of timeless corporate and residential furniture

110

Q&A WITH PAUL HALLEY 114

CONCIERGE A HOTELIER’S HELP DESK 120

BEST ADVICE The Best Career Advice, according to mixologist Ryan Chetiyawardana

128

LAST LOOK 130

PUBLISHER ANDY MARK

PRODUCTION EDITORNICKY MARK

ART DIRECTOR ERIC WITHAMDESIGNERS

ALISTAIR SMITHDAVIDA SMITH

COPY EDITOR GEMMA REDELINGHUYS

CONTRIBUTING WRITERSABIGAIL BLASI, ANTON PRETORIUS, BOYD FARROW,

CHERYL-ANNE STURKEN, JOE BINDLOSS, JOSH NOEL, LIM SIO HUI, MELISSA ANNE WENTZEL, NICK DALL, RON GLUCKMAN, SUZANNE WALES

CONTRIBUTING PHOTOGRAPHERSDANA ALLEN, JESSICA MARX, MARC STICKLER, MIKE MYERS, OLWEN EVANS

ADVERTISING AND SALESTAMRYN COMBRINK | [email protected]

MICHAEL KAUFMANN | [email protected]: +27 (0)21 555 3577

Copyright Hotelier Magazine 2014/2015. All rights reserved.

Opinions expressed in this publication are those of the authors and do not necessarily reflect those of the Publisher, Cosa Communications (Pty) Ltd, COSA Media, and or Hotelier Magazine. The mention of specific products in articles or advertisements does not imply that they are endorsed or recommended by this journal or its publishers in preference to others of a similar nature, which are not mentioned or advertised. While every effort is made to ensure accuracy of editorial content, the publishers do not accept responsibility for omissions, errors or any consequences that may arise therefrom.

Reliance on any information contained in this publication is at your own risk. The publishers make no representations or warranties, express or implied, as to the correctness or suitability of the information contained and/or the products advertised in this publication. The publishers shall not be liable for any damages or loss, howsoever arising, incurred by readers of this publication or any other person/s. The publishers disclaim all responsibility and liability for any damages, including pure economic loss and any consequential damages, resulting from the use of any service or product advertised in this publica-

tion. Readers of this publication indemnify and hold harmless the publishers of this magazine, its officers, employees and servants for any demand, action, application or other proceedings made by any third party and arising out of or in connection with the use of any services and/or products or the reliance of any information contained in this publication.

HOTELIER INTERNATIONAL LIMITED 3RD FLOOR, 207 REGENT STREET

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

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CENTURY CITY, 7441TEL: +27 (0)21 555 3577 FAX: +27 (0)21 555 3569

E-MAIL: [email protected]

HOTELIER AFRICA, SEYCHELLES, MAURITIUS IS PUBLISHED UNDER LICENSE TO HOTELIER INTERNATIONAL LIMITED BY COSA COMMUNICATIONS (PTY) LTD,

T/A COSA MEDIA

Find Black Bottle.

INTRODUCING THE NEWBLACK BOTTLE

www.theblackbar.co.za www.blackbottle.com

To be part of our exclusive future join us on

THE BIRTH OF A LEGENDIt began in 1879. Three Graham brothers – Gordon, Charles and David - left

the rural village of Torphins in Scotland for the booming port of Aberdeen,

with a plan to make their fortune. They quickly made a name for themselves

as tea blenders, but then turned their talents to a very different drink - whisky.

They created a blend which was distinctively rich with a slightly smoky flavour.

Distinctively and delicious, made from the finest grains and single malts.

As a symbol of the bold character of their whisky, it was shrouded in the finest

German-made black glass. It was an inspired choice that shaped a legend.

This bottle perfectly suited the character of the whisky, and reflected the

brave and uncompromising nature of the founders. This in turn lead to the

Graham brothers’ whisky quickly becoming known as ‘Black Bottle’.

Sadly, with the outbreak of World War I in 1914, all trade with Germany

ceased and the Grahams needed to find another source of glass supply for

Black Bottle. A Scottish glass manufacturer was able to replicate the shape of

the bottle, but the nearest they could get to black glass, was dark green. Black

Bottle has been in this dark green packaging for the past 100 years.

THE NEXT CHAPTERNow, a century later, Black Bottle is celebrating its origins with a retro look

and blend. The reimagined Black Bottle marks a return to the Grahams’

original vision, with glass of pure opaque blackness, a distinctive golden label,

and a blend as rich and delicious as the original. And in honour of its roots

and Gordon Graham’s impeccable standards as the original Master Blender,

the bottle still bears his name.

Black Bottle is blended for and enjoyed around the world by those with the

confidence to look beyond the everyday, to see the potential others never will.

It is a whisky blended for people just like the Grahams themselves.

Enjoy neat, with ice or in your favourite whisky cocktail.

Find beauty beyond the obvious.

Not for Sale to Persons Under the Age of 18.

BB ADVERT.indd 1 2014/11/11 1:55 PM

Well that was a blast. An epic 8000-kilometre overland

expedition through Africa from Cape Town to Zanzibar. Our

mission was to visit some of Africa’s most iconic lodges and

hotels and to showcase tourism in the region. We met with some

incredible people and discovered how companies like African

Wildlife Safaris have found balance between their properties,

environment and the needs of the communities in which they

operate. We learned that with just a little ingenuity, the hospitality

industry is an excellent force for good on the continent and

that,with just a little planning, overland adventure tourism is a

safe option for visitors to Africa.

Sharing our journey was chef and SA MasterChef judge,

Reuben Riffel. Reuben’s conversations and interactions with

cooks and chefs from bush kitchens along the way will form part

of a series of future features.

Something else we learned on our travels is that Africa

is definitely open for business. With new properties being

developed by several international hospitality groups in nearly

every country we passed through, it seems the lights are firmly

on in darkest Africa.

Enjoy the read,

Andy Mark - Publisher

LETTER FROM THE PUBLISHER

Not for Sale to Persons Under the Age of 18.

/peronisa @peronisa

LIVE THE LIFE. SO PERONI.

ENJOY THE DISTINCT CRISP TASTE OF PERONI DRAUGHT

Enjoy a Peroni Draught that is brewed fromthe finest spring planted barley malt and

European hops.

PNA Ad 220x285mm.indd 1 2014/11/10 11:01 AM

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POLESAPART

TWO VERY DIFFERENT POLISH ENTREPRENEURS VISITED THE

ZANZIBAR ARCHIPELAGO AND FELL IN LOVE WITH THE TROPICAL

PARADISE. EACH CAME BACK WITH THEIR ENTREPRENEURIAL SPIRIT

ABLAZE AND A PLAN TO BUILD THEIR PLACE IN THE SUN.

BY ANDY MARK AND MELISSA ANNE WENTZEL

9

PROFILE ZANZIBAR ARCHIPELAGO PROFILE ZANZIBAR ARCHIPELAGO

10

PROFILE ZANZIBAR ARCHIPELAGO

ON OPPOSITE SIDES OF THIS IDYLLIC ISLAND LIE TWO LUXURY BOUTIQUE RESORTS, EACH THE REALISATION

OF POLISH ENTREPRENEURS’ INVESTMENT ON THE ISLAND.

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Zanzibar, commonly known as the Spice Islands, can be found off the East Afr ican coast. Prist ine beaches dusted in white sand, fr inged by swaying palm trees and surrounded by the warm Indian Ocean; this exotic cluster of islands is a dream destination for those in search of a l i tt le bit of culture and a lot of paradise.

A rich history spanning spice routes, slave trades, and sultans; Zanzibar’s cultural centre is the famous Stone Town in the island’s capital, Zanzibar City, a UNESCO World Heritage Site. A tour of the town will satiate your wanderlust with sites l ike Beit al Ajaib (House of Wonders), T ippu Tip’s House, Maruhubi Palace and other ruins of former Islamic dynasties.

The archipelago’s main industries are the lucrative agricultural export industry of f ine spices and quality raff ia, and of course tourism, which brings in 80 per cent of Zanzibar’s foreign exchange earnings and accounts for 20 per cent of Gross Domestic Product (GDP).

The influx of visitors to the island has seen a staggering increase since the creation of the Zanzibar Commission for Tourism in the late 1980s and the Zanzibar Investment Promotion Agency to encourage foreign investment in the 1990s. Over 56 000 tourists arrived in 1995 and by the end of 2005 that number had exceeded 100 000 for the first time. In 2011 that figure had doubled and hoteliers along the Zanzibar beaches have been enjoying a l ion’s share of tourists.

Up unti l recently poor infrastructure has hindered the growth of the tourism sector on the islands. Upgrades to the Abeid Amani Karume International Airport, f ive ki lometres south of Zanzibar City, are underway and the 102 200 square metre instal lat ion wil l soon receive larger commercial carriers with an estimated annual capacity of 1.6 mil l ion passengers.

The upgrades wil l attract more tourists and improve the tourism sector’s contribution to the country’s f lourishing economic development. Everyone is anticipating an impending tourism boom and international hotel groups have not been slow off the mark.

While foreign investors are welcome, and there is keen interest in infrastructure development, investment in Zanzibar is not without its pitfal ls and authorit ies do not look favourably on projects that do not conserve the islands’ resources and improve the welfare of the local people.

On opposite sides of this idyl l ic island l ie two luxury boutique resorts, each the real isation of Polish entrepreneurs’ investment on the island. On the east coast, the aptly named White Sand Luxury Vi l las and Spa, is a sl ice of serenity nestled along a crystal clear Indian Ocean. On the west coast, where the sun bids adieu, is Zanzi Resort, one of the most private resorts on the island and the very picture of romance and warmth with secluded private beaches and a personal concierge.

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Marek Bukala is an adventurous soul who has swum with crocodiles and sharks in the

Australian rivers. A romantic, he visited Zanzibar 12 years ago and the island stole his

heart. Inspired by his wife, he set out to create a resort centred on love and privacy:

the perfect honeymoon retreat.

He designed everything himself, from the villas to the furniture, basing everything on

the prior six years he spent living in and out of hotels.

The building took three years to complete and includes drinking water straight from

the taps (somewhat unique when travelling in Africa), innovative Styrofoam ceiling

insulation and specially designed bricks to keep the villas cool in the summer months.

Zanzi Resort has been open for business for the past two years and nearly all the staff

are locals. It is the essence of romance and privacy; ideal for honeymooners, couples,

and celebrities.

ZANZIRESORT

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REVIEW: A warm, intimate atmosphere is created by the rich palette

of earthy hues and African artworks adorning the villa walls. Eclectic

textile prints and artisanal furniture inherent of the African and Arabic

architectural influences decorate the resort. Winner of both the 2013

Traveller’s Choice Award and the 2014 TripAdvisor Excellence Award,

Zanzi Resort’s friendly, engaging staff cater to your every whim and

ensure guests are treated as royalty.

VILLAS: There are only seven lavishly equipped vil las on the resort,

each completely secluded on a six hectare area and each serviced

by a personal concierge. Every vil la is secured by a privacy pebble

and has a bedroom with a beautiful king-size canopy bed and an

en-suite bathroom, a spacious living area, and panoramic views of

the sea. Outside there is a private pool complete with swimming

machine to create resistance, a romantic private gazebo draped in

a flowing canopy, and just down a l itt le path, guests wil l discover

their own secluded patch of the Indian Ocean where skinny dipping

is discreetly encouraged.

CUISINE: Guests may choose to have breakfast, lunch, and dinner in

their private villa, on their secluded beach, or at the beautiful Zanzi Resort

restaurant, seamlessly integrated into the surrounding lush vegetation.

Deo Job Nyika is the restaurant’s 24 year-old bisque chef. Before

coming to Zanzi as a sous chef, he was mentored at Kendwa

Rocks Hotel by a Finnish chef who nurtured his passion for cooking

with lessons and books. He is now the head chef at Zanzi Resort,

mentoring some of the most ambitious, creative culinary talents on the

island who will arouse even the most refined palettes with an exciting

menu of impeccable seafood, fresh vegetables picked from the resort’s

very own ecological plantation, and the famous Zanzibar spices. Nyika

oversees the expert crafting and artful arrangement of every meal

which is complemented by a large selection of imported wines.

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ZANZI RESORT

Activit ies: Special ly created medieval gym with rope and timber equipment; beach vol leybal l and badmington;

Thai massage/yoga retreat; l ibrary; private cooking lessons with a master chef; sea kayaking; snorkel l ing/scuba diving; biking; kitesurf ing; cultural tours and excursions to Stone

Town, Prison Island, and Kizimkazi, to swim with the dolphins.

Services: Daily room service and turndown service; 24/7 concierge service; free Wi-Fi.

Location/Travel: Zanzi Resort is 15 ki lometres from Stone Town – nestled on the cl i f fs of Kama.

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WHITE SAND LUXURYVILLAS AND SPA

Andre Niznik, software entrepreneur and avid kitesurfer, discovered Paje while on a kite

surfing holiday there. Andre quickly recognised a gap in the market for an upmarket boutique

family resort. Niznik had been looking for a family investment, for business and recreation and

brought in daughter Natalia to assist with developing the resort.

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The project was init iated four years ago when the father and daughter team bought an entire Casuarina wood plantation and enl isted the expertise of renowned East Afr ican architect, Nei l Rocher, to create a bui lding that would adapt to the environment.

Rocher designed the whole resort in the sand to blend in with the natural beauty of the sett ing, and accommodated existing palm trees by simply bui lding around them. Andre’s l i fe partner, Katarzyna Kuzminska, drew on the same organic palette indoors for an interior with a natural feel without compromising on high-end luxury and style.

The resort is furnished in top-quality Casuarina and Mango wood, with handcrafted king-size beds that require six men to move, and unique wooden, three-layer rooftops. Al l balustrades are hand-sanded and polished and the resort houses a carpentry workshop, more a factory real ly, that employs and upski l ls the local community. The factory provides much more than just the furniture for the resort. Uti l is ing the services of a top craftsman from Poland who has painstakingly trained local craftsmen, the factory is now ready to take on external business.

Zanzibar’s White Sand Luxury Vi l las and Spa off icial ly opened in June this year and they cater to active famil ies

keen to enjoy the myriad activit ies the island offers.REVIEW: Spacious and serene, the Zanzibar White Sand exper ience is one of utter peace and uncompromising luxury and sty le. An absolute aesthet ic wonder but combined with exot ic act iv i t ies, th is is a tr ip worthy of a s lot on the bucket l ist .VILLAS: There are 11 lavish sea-facing vi l las on the resort: f ive beachfront one-bedroom vi l las, f ive family two-bedroom vi l las, and one presidential f ive-bedroom vi l la; each surrounded by tropical gardens and careful ly-grown vegetation providing guests with absolute intimacy.

Each luxury v i l la is on an extensive plot that spans up to 1 660 square metres and is made up of two units connected by a recreat ional garden with pr ivate plunge pool, pr ivate decking and 200m of beach front for the f i rst l ine of v i l las.

The vi l la is spl it into a stunning, high-cei l ing day area with a dining section and lounge, and a resting area where guests wil l f ind their bedroom, dressing closet, bathroom with rain shower as well as an outdoor bathtub.

Outside guests can enjoy panoramic views of the ocean and surrounds on the rooftop terrace or spend the warm evenings stargazing from the hanging bed.

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ROCHER DESIGNED THE WHOLE RESORT IN THE SAND TO BLEND IN

WITH THE NATURAL BEAUTY OF THE SETTING, AND ACCOMMODATED EXISTING PALM TREES BY SIMPLY

BUILDING AROUND THEM.

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CUISINE: Zanz ibar Wh i te Sand gues ts can t rea t themselves to f ine dining at the resort’s styl ish restaurant overlooking the main pool and vert ical garden. The magnetic cul inary infusion of Asian and Indian inf luences from Thai chef, Somjit Kunkhunthod and Indian chef, Dayasagar, wil l stun and inspire with del icious Indian Ocean seafood and aromatic spices, attracting diners far beyond the resort gates.

Guests may choose to relax with their sundowners at the bar, the pool, or on the rooftop lounge as they witness the breath-taking African sunset.

FACILITIES: Paje is one of the top kitesurf ing spots in the world which is why Zanzibar White Sand Luxury Vi l las and Spa opened their own high-end kitesurf club: Zanzibar Kite Paradise – one of the resort’s main attractions. Located on the resort border, it is accessible yet unobtrusive to guests.

WHITE SAND LUXURY VILLAS AND SPA

Activit ies: Snorkel l ing in the coral reef; f ishing; swimming in open waters with dolphins; stand-up paddling; blo-kart ing; kayaking; the famous

Spice Tour; visits to Stone Town; island-hopping in a tradit ional boat; spa, nestled in the natural landscape and including: tropical seating area

with waterfal l , a steam room, sauna, and couple’s treatment room.

Services: In-room check-in and check-out; twice-a-day room service and turndown service; 24/7

concierge service; butler service; free Wi-Fi.

Location/Travel: Zanzibar White Sand Luxury Vi l las and Spa is located on Paje Beach, a one-hour drive from Stone Town/Airport, located on the east coast

of Zanzibar.

PLAN A TRIP: Two luxury resorts on opposite sides of the Spice Islands, each offering a unique perspective of paradise, how does one choose? Why not indulge your indecisiveness, and spend a week at each. Experience the igniting of your passion sunset-dining and skinny-dipping at Zanzi; then invigorate the senses with an adrenaline-filled kitesurf when you rise with the sun at White Sand.

The two Polish entrepreneurs may well be polar opposites in personality and hospitality ideals, but they share an ethos of philanthropy that has impacted not only the local people they’ve employed but also the wider Zanzibari community. Niznik’s carpentry workshop and Bukala’s school, where the locals learn English, reveal a mutual understanding that when it comes to investing in Africa; the financial reward is great but seeing the impact you make in people’s lives is priceless.

ZANZIBARFACTS

TRAVEL: Abeid Amani Karume International Airport (ZNZ) is the main airport on the island, though many tourists fly into Dar es Salaam (DAR) and take a ferry to the island. Return ticket from Johannesburg (JNB) to Abeid Amani Karume International Airport (ZNZ) one-way will cost about USD 700. JNB to DAR USD 600. Return Paris Charles De Gaulle (CDG) to ZNZ USD 1 300. CDG to DAR USD 1 000. London Heathrow Airport (LHR) to ZNZ USD 1 200. LHR to DAR USD 900.GETTING AROUND: 11+ daily 25-minute flights from Dar es Salaam, Tanzania (DAR) to Zanzibar, Tanzania (ZNZ). Taxi from DAR to ferry docks USD 20. Ferry from Dar es Salaam to Zanzibar USD 35 Economy (lower deck) / USD 40, First class (Upper deck). Charter flight from DAR to ZNZ USD 80+.Roads: Zanzibar has 1 600 kilometres of roads of which 85 per cent are either completely or partially covered with tarmac. The remainder are gravel roads – annually rehabilitated to make them passable throughout the year.WEATHER: Best time to visit is the cool dry season June to October. Rain season from November to May. Temperature: Low: 20°C High 33°C. Water Temp: Low 25°C High 29°C.GENERAL: Time Zone GMT +3. Currency: Tanzanian shilling (TZS). Official Languages: Kiswahili and English. Population according to a census in 2012 1.3 million. Freddie Mercury (born Farrokh Bulsara) of the rock band Queen was born in Stone Town, Zanzibar. Average length of stay – honeymooners: 5-7 nights, younger travellers: 10-14 nights.HEALTH AND SAFETY: Routine vaccinations include vaccines for hepatitis A and B, and typhoid. Yellow fever vaccination 10 days before entry if you plan to stay for a lengthy period. Locals report that malaria is not a concern however preventative measures are still advised. Beware falling coconuts. Unless otherwise stated, local water is not safe to drink. Zanzibar is unaffected by the Ebola outbreak on the west coast of Africa and the DRC.

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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

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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

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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


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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


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“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.


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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 to 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.”

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ENO, THE RITZ CARLTONHALF MOON BAY, US

www.ritzcarlton.com

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 cut silk décor and a 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.

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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 1 750 and one the most valuable, a magnum 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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Bunnahabhain (pronounced Bū-na-havenn), which means “mouth of the river” in Scots Gaelic and refers to the Margadale River that flows close by, lies on the isolated north-eastern tip of the Isle of Islay, off the west coast of

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Colour Golden.Nose Fresh and aromatic with a subtle smoke.Palate Light with fruit and nuts leading to a malty sweetness.Finish Beautifully rich and full-bodied, gently lingering on the tongue for a few moments. Ex-sherry cask influence. Un-chillfiltered. 46.3% alc/vol.

Colour Rich Golden.Nose Honeyed nuts and a slightly sea-induced salty tang, followed by rich toffee and leathery oak aromas.Palate Beautifully balanced, the palate is influenced by mellow sherried nuts and shavings of the finest natural oak.Finish Dry notes interspersed with mixed spices leading into a light salt and sherry finale. Influence of a higher percentage of ex-sherry casks is evident. Un-chillfiltered. 46.3% alc/vol.

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PROFILE HOME BREW

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OVER THE PAST FEW YEARS, BEER HAS TAKEN ON A

NEW BESPOKE IDENT IT Y IN SOUTH AFR ICA –

AND A NEW CL IENTELE.BY MELISSA ANNE WENTZEL

HOMEBREW

THE GROWTH of the South African craft beer industry over the last

few years can be described as nothing short of explosive, with the

demand currently exceeding the supply. Cape Town has become the

unofficial ‘craft capital’ with the biggest names in the industry – Jack

Black, Darling, Brewers & Union, Mitchell’s, Boston and CBC – all

operating in or close to the Cape.

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PROFILE HOME BREW

The Cape Brewing Company (CBC), which launched in Paarl in December 2012, doubled their output from last year. “We’re currently brewing over 10 000 l itres a day. I don’t think there’s a single microbrewery in South Afr ica that is keeping up with the local demand,” says Wolfgang Koedel, master brewer at CBC – the biggest (and greenest) microbrewer in SA at the moment.

Craft beer, which is brewed by a microbrewery, is a beer that’s brewed tradit ional ly, fol lowing Reinheitsgebot – an ancient German purity law that keeps beer away from cheap adjuncts l ike r ice, corn, art i f icial f lavours, colourants, thickeners, or extracts used by some of the monolithic breweries. There are four ingredients: malt, water, hops, and yeast. Craft brewers wil l fol low the Reinheitsgebot but they’l l experiment with f lavours l ike chocolate, coffee or herbs.

“It’s not about the size of the brewery, and you don’t have to be brewing out of buckets to be considered a craft brewer,” says Koedel. “You need to be independent – which means you’re not control led by one of the big industry players, you must use the best avai lable ingredients in the world, and you must have passion for your product.”

Rob Heyns is the CEO of League of Beers, an onl ine store partnered with Yuppie Chef that provides a curated range of local and international craft beers within South Afr ica, and he estimates that the current annual output of craft beer in the country is sitt ing between four and f ive mil l ion l i tres. “Last year it was probably closer to three mil l ion and next year we’re probably looking at eight mil l ion l i tres

in a year,” he says, attr ibuting the increase not only to the expansion of exist ing craft brewers but also to the amount of smaller breweries constantly emerging.

“The growth is massive. It is doubling year on year and the market is completely untapped,” says Dylan Roach, marketing and sales director of the Gauteng division of Mitchel l’s Brewery – the f irst microbrewery to open its doors on SA soi l in 1983.

A BEER SOMMELIERI t’s not just the beer that’s in demand but the plethora

of experiences it has birthed: brewery tours, beer tasting, brewing courses, and beer and food pair ing - the latter having piqued the interest of f ine dining establishments countrywide. Five-star restaurants and hotels al ike have cottoned on to craft beer, with many high-end hotels stocking craft on tap.

“A few years ago, people would go out and they’d want to know what dishes are served in a hotel or what wines, people are now going to places specif ical ly for craft beer,” says Heyns, “Even the Cape Grace’s Bascule Bar, a whiskey bar through and through, has craft beer on tap. Consumers are going to restaurants and saying, ‘This is what I want and if i t’s not here I’m going elsewhere.’”

CBC has received amazing feedback from their f ive-star cl ients. “Nearly al l wel l-known hotels want our beer on tap,” reports Koedel, l ist ing (among others) the Cape Grace, the Mount Nelson, the Taj Cape Town, Winchester Mansion, and Hotel Verde as current stockists.

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PROFILE HOME BREW

“Hotels real ise that good craft beer, l ike their food and wine portfol io, says a lot about their offering,” says Rui Esteves, CEO of Brewers & Union. Esteves, who has been faci l i tat ing successful beer and food pair ings since 2007, acknowledges that there has definitely been an upward trend in the hospital ity industry embracing craft.

“A great product has been created and there’s a lot of creativity and passion, and it’s real ly good, f lavoursome products compared to what’s always been avai lable,” says Heyns, comparing craft beer to the main stream pale lagers which are bland and easier to consume in excess.

Craft beer has another appealing aspect and that is the design of the bottles. “There’s a big design element to our beers – almost as a result of craft having come out of Cape Town, the labels are well designed and edgy,” says Heyns.

“Our aesthet ic is unique because i t is very personal to us. We have always been inf luenced by design. Cape Town is certainly receptive to design, and this seems to have helped us,” says Esteves whose products are quite dist inct in their design.

PALATABLE PINTSBeer is no longer just a bitter beverage, craft beer is

very much an art isanal product brewed in a variety of styles intended for different occasions, foods, and different palates – even the discerning palate of women.

“The vast majority of craft beers are ales, and they

taste completely different – they’ve got amazing aromas and different f lavour profi les – banana, citrus, herbal, etc. – a lot more women would much more easi ly take to craft beer than to lager,” says Heyns.

“Ladies adore our Ninety Shil l ing ale with cinnamon and our Milk and Honey ale with a hint of coriander, and a touch of caramel in our Raven Stout has women reaching for our dark brew as well,” says Laura-Jayne Lloyd, sales and marketing manager at Mitchell’s.

“We see a renaissance of women going for our beer, part icularly our Krystal and Amber Weiss as it’s not as hoppy with a rather fruity and refreshing f lavour profi le,” says Koedel, “From the 90 000 guests we’ve had at our CBC tasting room in the last 18 months, nearly half of them were women.”

Heyns bel ieves a big reason that South Afr ican Breweries, the beer industry giant dominating more than 90 per cent of the market, has been pumping money into the craft beer scene is that they want to get more women into beer. SAB are in complete support of craft beer. Not only does SAB sponsor craft beer festivals and share their brewing expertise, their hops farming division provides hops to more than 140 microbreweries in South Afr ica.

Frieda Dehrmann, consumer science and sensory manager at SAB, says that SAB is not threatened by the rapidly expanding craft beer industry. “It creates more work for everybody,” she says, mentioning former marketing director, Norman Adami, who publicly declared support for craft beer.

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PROFILE HOME BREWPROFILE HOME BREW

NOT ONLY DOES SAB SPONSOR CRAFT BEER FESTIVALS AND SHARE THEIR BREWING

EXPERTISE, THEIR HOPS FARMING DIVISION PROVIDES HOPS TO MORE THAN 140 MICROBREWERIES IN SOUTH AFRICA.

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PROFILE HOME BREWPROFILE HOME BREWPROFILE HOME BREW

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PROFILE HOME BREW

“Craft beer in South Africa would not be where it is today without the support from SAB,” says Koedel.

SAB recognises that the craft beer niche promotes beer in general and they’ve launched their own specialty line of beers, No 3 Fransen Street, in September this year.

This is not the first time that SAB has tried to bring specialty beers onto the market, with previous unsuccessful attempts attributed to SAB being ahead of their time. No 3 Fransen Street, which offers a Cream Ale, an Irish Red Ale, and Krystal Weiss draughts, is only going to be distributed to about 70 outlets in Gauteng where it will be sold for R40. The average microbrewed pint of beer sells for between R25 and R60, so No 3 Fransen Street is quite politely positioned in the middle.

“What I like about No 3 Fransen Street is that they’re openly owned by SAB – in America SABMiller haven’t been so open – and they’re not trying to undercut the market,” says Heyns. “A large scale brewer can put a bottle of beer on a table

in a restaurant for a total cost to them of only R4 whereas a craft brewer will do the same thing and it will cost them four times as much. So there’s big potential to undercut the craft brewers but they’ve opted to make a margin and I can respect that.”

ROOM TO GROWThis rapid growth, although exciting, is unlikely to

continue at this frenzied pace, and the focus is shifting to making craft beer a more sustainable industry.

“We’re at a tipping point and what’s going to be important is what the key players do to make craft beer as sustainable as possible. I firmly believe that this could be a sustainable industry, but I don’t think it’s a given,” says Heyns. “If SAB had to undercut the market, or craft brewers became greedy, or if people like us didn’t spend time on educating consumers on the many aspects of craft beer, the industry could fall apart.”

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PROFILE HOME BREW

“The biggest damage to the sustainability of the industry would be if people started producing mediocre beer and damaging the craft beer brand. If brewers just started looking at numbers consumers would see through that and their support would start to drop,” says Chris Heaton, founder of Emerald Vale Brewing Company, who started brewing from a farm shed as a hobby. “You’ve got to try and create your brewery as a destination, show the passion and do the tours and the tastings.”

“As long as people care about flavour, aroma, and the quality of what they’re drinking, craft beer will boom,” says Esteves.

At the moment, the barrier to entry is much easier for start-up microbreweries with equipment becoming more affordable and Consol Glass having released a standard 440 milli l itre craft beer bottle, but there are other challenges that many of the smaller microbreweries are facing that include

distribution, production capacity, and sourcing ingredients.But microbreweries are quite supportive of each other;

there’s a certain mutualism in the craft beer industry unparalleled anywhere else. CBC, for example, makes four Jack Black beers on contract and Jack Black, in turn, distributes for CBC. “There is great support between the brewers, and it makes me proud to be a part of it,” says Koedel.

“Where the market is r ight now, there’s not one microbrewery to produce enough for the demand,” says Heyns who reports a r idiculous amount of requests for food and beer pair ings alone. “The craft brewing industry is sti l l so small, there’s room for many players. Even SAB’s No 3 Fransen Street wil l be good for craft beer and for everyone’s palates. The more people adjust their palates to blue cheese, or red wine, or f ine whiskeys, the more they don’t want to move back to the cheaper alternatives anymore. They al l need to keep growing.”

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PROFILE JOE’S BEERHOUSEPROFILES ZANZIBAR ARCHIPELAGO

JOE’SBEERHOUSE

A VISUAL AND CULINARY DELIGHT

BY ANTON PRETORIUS

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PROFILE JOE’S BEERHOUSE PROFILES ZANZIBAR ARCHIPELAGO

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PROFILE JOE’S BEERHOUSE

Joe’s Beerhouse, an iconic Windhoek watering hole, is a legendary stopover for Afr ica overlanders and locals al ike, where one can indulge in Oryx sir loins, roasted boar knuckles, seasoned springbok steak, crocodile on a hotplate or a marinated kudu steak or zebra tenderloin – al l the animals you’l l see while on safari in Namibia. Joe’s is also a veritable ‘Raiders of the Lost Arc’ treasure trove of rel ics and African memorabil ia col lected by its founder Joachim Gross – each artefact steeped in his adventures. With seating for nearly 600, and two busy kitchens to boot, Joe’s is as big as its reputation, and managing this colossus is no easy feat. We chat to managing director and part owner, Carol-Jean Rechter to f ind out what it takes to run this institution and maintain its reputation for good food and warm hospital ity.Hotelier Africa: Why did you decide to buy over this legendary restaurant venue?Carol-Jean Rechter: I’ve always been familiar with the legend that is Joe’s Beerhouse. We are also currently the owners of another restaurant in the CBD of Windhoek, called

The Gourmet. We’ve owned that establishment since 1988. My husband, Thomas, is a trained chef from Germany. He did his training in Hamburg at the world-renowned Vier Jahreszeiten hotel in Munich. We met in 1988 and with his sights firmly set on The Gourmet, he asked me to join him. Since then, we’ve been working actively in the restaurant industry and have weathered many a storm. Later, we were approached by the founders of Joe’s Beerhouse, Joachim Gross, and his wife Anette, and asked whether we’d be interested in buying the restaurant from them. After long deliberation and contemplation, we decided to accept the challenge. We are currently three shareholders at Joe’s Beerhouse, namely Manfred Enus as human resources head, my husband Thomas as head chef, and myself as managing director. HA: Joe’s Beerhouse has a reputation for warm Namibian hospitality. Does this make it easier going forward?CR: On one hand, our work is made so much easier because it is such an established and legendary brand – not only in Namibia but al l over the world. However, the number of staff

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(107) and guests (580) can make it a volati le situation on a dai ly basis. To keep up with the high number of guests and managing two kitchens requires constant vigi lance, support, control and motivation. From a management perspective, running Joe’s Beerhouse is chal lenging. Our vision for Joe’s is to continue branding it to the world and maintaining that outstanding level of service standards.HA: Joachim’s original plan was to expand the business into a franchise. Are those plans still on the cards?CR: The idea to franchise is not in our immediate future, although we are regularly approached by other parties to join them in opening Joe’s Beerhouse branches in other areas. HA: What is the secret to running a restaurant like Joe’s Beerhouse?CR: The secret of running Joe’s Beerhouse is mainly being very hands-on with the dai ly operation and with staff. You have to keep both your eyes and ears constantly open, be adaptable and f lexible to change, as well as be able to f ind quick solutions.

JOE’S BEERHOUSE IS KNOWN AS ‘THE MOST FAMOUS BEERHOUSE

ON THE AFRICAN CONTINENT’ BECAUSE OF ITS UNIQUE LAYOUT.

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OUR SPECIALTY DISHES ARE USUALLY A GOOD MIX OF TRADITIONAL GERMAN

FOOD COMBINED WITH SOME LOCAL FLAVOUR.

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HA: Are you involved with developing young chefs or giving back to the local communities?CR: Most of the chefs currently working at Joe’s Beerhouse were employed prior to our take-over and are establ ished staff who received on-the-job training. However, we employ people from underprivi leged communit ies as well as a few physical ly disabled persons. The person who monitors our CCTV cameras and footage is deaf. Once a month, we also

host a ‘car boot sale’ on our premises. This has a dual purpose. Not only does this offer the community an opportunity to buy quality bargains and recover some costs of items not used, but it is also a very good marketing strategy for us.HA: Is the décor in Joe’s Beerhouse a big attraction?CR: Joe’s Beerhouse is known as ‘the most famous beerhouse on the Afr ican cont inent’ because of i ts unique layout. The décor, made up of old rel ics and col lect ions (each with their

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own story) creates a unique ambience, which makes Joe’s quintessent ia l ly Afr ican. The layout reminds one of being in a rust ic kraal. Even the big bonf ire in the boma sect ion wi l l make patrons feel at home. The restaurant is a whir lwind of visual and culinary delights. HA: We were impressed with the food. What’s your speciality and what are some of the more popular items among patrons?CR: Our specialty dishes are usual ly a good mix of tradit ional German food combined with some local f lavour. Specialt ies include Eisbein (gri l led pork knuckle) and lamb shank, in terms of taste and the size of the portions. Our game dishes

are also very popular. We receive international guests on a dai ly basis, and they usual ly opt for the game dishes which are, most of the t ime, unfamil iar to them.HA: Being in Windhoek, do you ever experience problems with food supply?CR: The supply of food in Windhoek is general ly good, but we f ind it is expensive as much of our supply comes from South Afr ica. Vegetables are a good example of that. Fortunately, we make use of some local farmers, but they don’t have a huge variety, so we are compelled to bring in much of our produce from South Afr ica.

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QUICK FACTS ABOUT JOE’S BEERHOUSE

Established in 1991 and moved to 160 Nelson Mandela Avenue in 2001; Joe (Joachim) Gross was born in Germany. He is a master chef who worked al l over the world ( including Germany, France, Asia, the Bahamas and on cruise l iners);

Joe’s inside bar and extension is named Bismarck, after the German chancellor and also the name of schnapps that Joe

enjoys; Joe’s is divided into four sections: inside bar and extension, lapa, boma and garden, and main bar function

room for conferences, special or private events.

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HWANGE SAFARI LODGE ZIMBABWE

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AFRICA’S FINEST

DAVID LIVINGSTONESAFARI LODGE AND SPA,

SOUTHERN SUNDAR ES SALAAM,

EPACHA WILDLIFE AND WELLNESS RESORT,

HWANGE SAFARI LODGE,SUN KARROS

DAAN VILJOENBY MELISSA ANNE WENTZEL

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DAVID LIVINGSTONE SAFARI LODGE AND SPA ZAMBIA

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Z AMBIA

DAVID LIVINGSTONE

SAFARI LODGE AND SPA

A SUB-SAHARAN AFRICAN COUNTRY with a tropical climate,

consisting mostly of high plateaus, and dissected by river valleys,

Zambia is surrounded by eight other African countries. In 2010, it was

named one of the world’s fastest economically reformed countries by

the World Bank.

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“It’s a phenomenally beautiful place, the adventure capital of Afr ica,” says David Vinton, food and beverage manager at the renowned David Livingstone Safari Lodge and Spa, which promotes itself as the best accommodation Victoria Fal ls has to offer. And we’re incl ined to agree.

Victoria Falls, though not the widest or highest, is classified as the largest waterfall in the world; also called Mosi-oa-Tunya in Toka Leya Tonga, which means, the ‘Smoke that Thunders’. It attracts tourists from far and wide and the Victoria Falls Bridge is said to have been the catalyst of tourism in Zambia when it was constructed in 1905, the brainchild of Sir Cecil Rhodes who never l ived to see it completed. With an abundance of adventures on offer including bungee jumping from the bridge, and white water rafting on the Zambezi River, adrenalin junkies are frequent visitors.

In spite of the r ich cultural history and natural attractions of Zambia, the 16 per cent levy on al l leisure activit ies in the country imposed by the Zambian Government earl ier this year has hit the tourism industry hard and Victoria Fal ls has seen a 25 per cent drop off in tourism numbers since its implementation in January this year.

“We do look at solutions around it but, unfortunately, this has hurt our bottom l ine; it’s important for us to manage this r ight,” says Vinton. The levy comes as quite a shock to a country where there was no prior levy at al l .

“The hospital ity industry is not for sissies,” says Vinton, who describes the work as a l i festyle rather than a job. “The hours are long, and the work is t iresome, but it’s what we do. This is why we’re in the industry,” he says, noting that it’s al l worth it in the end, when things go right.

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DON’T BE SCARED TO COME TO ZAMBIA. COME EXPLORE AND

SEE AFRICA FOR WHAT IT IS.

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David Liv ingstone Safar i Lodge and Spa offers 77 exquisi te rooms, al l en-suite, with large, f lowing canopied beds. Most of the rooms over look the Zambezi River, and two rooms cater specif ical ly to comfortably accommodate disabled vis i tors. Every room is luxur iously sty led in a neutral palette with warm, soft l ight ing – the glow and hues reminiscent of an Afr ican safar i sunset.

The activities on offer include bungee jumping, white water rafting, abseil ing (all available close to the lodge), guided tours to the Victoria Falls, sunset cruises on the Zambezi, game drives/walks, elephant-back safaris, walking with l ions, spa facil it ies, and bird watching.

The Liv ingstone restaurants provide true gastronomic experiences at a choice of three venues: Gwemba Terrace – a casual meet ing place on the deck on the r iver; Kalai Restaurant – s i tuated in the main lodge; and aboard the Lady Liv ingstone – a 144-seater, three-deck r iver cruiser that ferr ies guests along the mighty Zambezi. The Uj i j i Bar provides a wide select ion of South Afr ican and internat ional wines and also some contemporary cocktai ls created by ski l led bar but lers.

Darryl Freeman, who originally trained as a mechanic,

is the executive chef. “Being a chef wasn’t my first career choice. I had my heart set on becoming a mechanic where I grew up in the UK; but it was during my days in the boy scouts that I participated in a lot of cooking competitions, and actually won them,” says Freeman, who did his college training to become a chef and passed with distinction.

Freeman started working at the Hol iday Inn and later progressed to cooking in a wealthy pr ivate hospital . “ I t was essent ia l ly l ike a f ive-star hotel for s ick people,” he says. He also worked as a chef on an airplane and later started his own cater ing company cal led In-f l ight Chefs, where they cooked for the l ikes of the Beckhams, Morgan Freeman (of no relat ion), Matt Damon, Cl int Eastwood, and the United States’ f i rst lady, Michel le Obama.

At David Livingstone Safari Lodge and Spa guests are served Afro-Arabian infused dishes and fresh flavoured, aromatic traditional delicacies. “Our à la carte menu changes daily and we do buffets, barbeques, breakfast, snacks and anything else you can think of,” adds Freeman, noting that their medall ion steak fi l let with an Amarula cream sauce is a firm favourite.

Coming to work at the David Livingstone Safari Lodge

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and Spa was an easy decision for Freeman. “It has always had a good reputation for being a leading hotel in a well-known location,” he says.

At David Liv ingstone Safar i Lodge and Spa, there is a strong emphasis on recognising and nurtur ing talent, with a number of success stor ies of indiv iduals r is ing from smal l posit ions to ones of great responsibi l i ty. “We don’t micromanage, we recognise talent and give indiv iduals the freedom to come up with their own ideas,” says Vinton. “We move people in the r ight direct ion.” He mentions that their current supervis ing manager, Andrew Mukwashi, started out as a barman.

“Adson Mate started off with us as a pot washer before he started showing an interest in f l ipping steaks and manning the gr i l l . So we put him up on the gr i l l , and he is now our breakfast chef, serving 70 to 80 people in the mornings,” adds Freeman. He says that the unemployment rate in Zambia is high, and educat ion is quite expensive, which is why they run programmes at the resort to train and mentor young students to become chefs. “Zambian people show a lot of in i t iat ive; we recognise the talent and let them develop i t themselves.”

Motivating staff can sometimes be a challenge, but Vinton reports a ‘pretty good synergy’ between Freeman and himself. “Together we help insti l some energy and fun amongst the staff, and that makes them more relaxed.” They also deal with supply chain issues that they describe as a constant challenge.

He advises anyone consider ing a career in the hospital i ty industry to drain people for information. “Be focused, ask a lot of quest ions, and most important ly: enjoy what you’re doing. I f you don’t enjoy i t , you shouldn’t be doing i t ,” he says.

David Liv ingstone Safar i Lodge and Spa is current ly invest ing heavi ly into upgrading their conference faci l i t ies. “We’re making i t bigger and better due to an increased interest s ince the recent United Nat ions World Tourism Organisat ion conference,” says Vinton, “We’re also host ing several weddings.

Don’t be scared to come to Zambia. Come explore and see Afr ica for what i t is. V ictor ia Fal ls is a hive of fantast ic le isure and adventure act iv i t ies, coupled with unspoi l t wi ldl i fe and some of the best lodgings in the world – i t ’s real ly a no-brainer.”

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SOUTHERN SUN DAR ES SALAAM TANZANIA

THERE’S NO FRILLS OR FUSS AND NOTHING ARTSY;

HERE WE ONLY IMPRESS WITH FLAVOUR.

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TANZ ANIA

SOUTHERN SUN

DAR ES SALAAM

TANZANIA is located on the eastern coast of Africa with an 800

kilometre long Indian Ocean coastline. The country, which borders 10

other African countries, has a rapidly expanding tourism sector that

contributes 15 per cent of Tanzania’s Gross Domestic Product.

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Tanzania is the site of the highest and lowest points in Afr ica – Mount Ki l imanjaro at almost six ki lometres above sea level, and the f loor of Lake Tanganyika at 352 meters below.

On the hot and humid eastern coast is Dar es Salaam, which means ‘Abode of Peace.’ The country’s largest and weal th iest c i ty, i t is a lso the th i rd fastest growing c i ty in Afr ica. Dar es Salaam is Tanzania’s economic hub, wi th the vast major i ty of tour ists accessing Zanzibar f rom th is former capi ta l .

Ross Mackay, food and beverage manager at the Southern Sun Dar es Salaam, reports that Dar es Salaam is currently experiencing a boom in tourism similar to what Nairobi experienced in 2007. “The opportunity for investment here is huge,” he says.

The Southern Sun, which was converted from a Holiday Inn in 2007, caters primari ly to the corporate market, describing itself as a ‘corporate city hotel’ that offers ful l packages and turnkey service.

The hotel hosted part of US President Barack Obama’s group when he vis i ted Tanzania last year; and other noteworthy guests include Ty Pennington of Home

Makeover fame, and local footbal l teams who Mackay says were surpr is ingly wel l behaved.

Mackay, born in Johannesburg, graduated from the International Hotel School in I l lovo. He has been with the Southern Sun group for the past two years and previously held a posit ion in Indigo Bay, Mozambique for three years.

“Tourism is growing at a rapid rate,” he reports, “And so is the competit ion. We’re constantly f ighting for market share and trying to posit ion ourselves as the trendsetters of the industry, but we’re also always ful ly booked.” Mackay says they use every strategy, even consult ing Google Analytics, to become industry leaders.

Mackay has wanted to be in the hospital ity industry since he was 12 years old when his brother completed a hospital ity course at Wits University before attending Cornel l in New York. “I never wanted to be a chef, I think I look better in a suit, so management was the way to go for me,” he quips.

Mackay acknowledges that, despite the rapid growth, tourism is sti l l a chal lenge in Dar as the ski l l and educational levels of the locals are sl ightly worrying.

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The Tanzanian tourism sector currently employs less than two per cent of the country’s labour force, and that includes jobs created indirectly.

Even so, the economy is doing fantastically, and growing investment from the South African First National Bank creates a promising outlook for the sustainabil ity of the sector.

The Southern Sun is highly focused on up-ski l l ing their staff and look to Tsogo Sun Hotel standards as a benchmark. They have recently conducted innovative food and beverage training that captures the essence of Dar. “We looked at different ways of preparing food, going back to Dar es Salaam’s cultural roots. We have to discover what works,” says Mackay, adding that their chef encourages the staff to produce local food and to come up with new ideas.

The city’s internationalised diversity of cuisine is in part due to the growth of the expatriate community that, according to Mackay, is at approximately 30 000 South Africans alone. The demand is growing but not necessarily the suppliers. “It’s not always possible to ‘run to the store’ and access to dry goods isn’t easy. Subsistence farming is a big part of the problem; there are no big farms or suppliers here and the demand is hard for independent farmers,” says Mackay.

Mackay says that the cuisine at the Southern Sun has a strong emphasis on freshness. “We’re on the ocean’s

doorstep so there’s fresh f ish dai ly. We serve ful l , wholesome, and tasty meals. There’s no fr i l ls or fuss and nothing artsy; here we only impress with f lavour,” he adds.

Dar es Salaam offers tourists an abundance of activit ies. Guests can explore the city’s history at two of the museums in Dar that form part of the National Museum of Tanzania consortium: the National Museum and the Vi l lage Museum. There are botanical gardens with tropical plant and tree specimens, dai ly tradit ional music and dance performances, and tr ips to the beaches and nearby islands of the Dar es Salaam Marine Reserve – a popular day tr ip and a favourite spot for sunbathing, swimming and snorkel l ing in the warm Indian Ocean.

Located in close proximity to Zanzibar, Kil imanjaro, the Serengeti, and Selous Park, Dar es Salaam is a hidden gem for business owners and earmarked for growth and expansion by more and more investors. “Dar es Salaam is the gateway to Africa. The property is reliable, and security is not an issue; the culture is friendly and respectful, and there is access to all the amenities and facil it ies you need.

“You just need to know your resources and use them,” advises Mackay. “Network, find out what’s available to you, and util ise the staff and their unique culture. It’s an unforgettable experience working here.”

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NOTEWORTHY RESIDENTS

Some celebrit ies who have l ived in Dar es Salaam: The late Roald Dahl, a famous writer, l ived in Dar es Salaam from 1934 to 1939; Jane Goodall, scientist, and international ly renowned primatologist; Actress,

Marin Hinkle, from Two And A Half Men fame; Actress, Rachell Luttrel l , from Stargate Atlantis, was born in Dar es Salaam; Herieth Paul, fashion model.

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EPACHA WILDLIFE AND WELLNESS RESORT NAMIBIA

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WILDL IFE AND WELLNESSRESORT, NAMIB IA

EPACHA

FURTHER NORTH, amid wide-open grasslands, large camel thorn

and Mopani trees, is Leading Lodges’ Epacha Wildlife and Wellness

Resort – situated on the 21 000 hectare Epacha Wildlife Reserve that

borders the main road to Etosha National Park. Epacha is a mere

60 km from Etosha’s gate, making the lodge the ideal residence for

explorers of this national park.

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Epacha’s distinct décor wil l transport guests back in t ime to experience Africa in the Victorian era. Eighteen luxury chalets stem from the main lodge building and are scattered across the hi l ls. Each air-condit ioned chalet has a spacious bedroom, luxury bathroom with a large bathtub, an indoor and outdoor shower, and a balcony with panoramic views of the reserve.

Guests can experience a range of activit ies on Epacha’s Private Wildl i fe Reserve. Be guided by a professional bush ranger on a morning, afternoon, or night safari, and witness their expertise as they track rare species l ike the black rhino, the Black-faced impala, and the Bat-eared fox. After a day out possibly shooting clay pigeons, guests are privy to a number of treatments on offer at the Mystique Spa.

Epacha organises dai ly tr ips to the Etosha National Park where guests can view prides of l ion, elephants, and more of the greatest animal species in Afr ica.

Etosha, which means ‘place of dry water,’ is also home to the legendary, almost 5 000 square ki lometre saltpan, visible from space. More than 340 bird species have been counted at Etosha and for a few days each year, the rains transform the Etosha pan into a shal low lagoon, stimulating the growth of an algae that attracts a cloud of pink f lamingos.

Head chef, Lasken Maplanga, caters to guests’ f ine dining requirements from the Epacha kitchens. Maplanga began his career as a bui lder, but his intr insic passion for food resulted in him dropping his bui lding tools in favour of kitchen utensi ls when he enrol led at cul inary school to hone his ski l ls.

Pr ior to Epacha, Maplanga secured a posi t ion at Ntwala Lodge, where Is land Afr ica owner, Derek Roger, took h im under h is wing – though i t was through Leading Lodges that he completed h is Level Three in hospi ta l i ty and tour ism.

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Epacha’s kitchen offers a sit- in buffet with f ive different red meats, 10 salads, three types of f ish, and three different veggies. Alternatively, the gourmet kitchen serves a f ive-course à la carte dinner menu. This includes an amuse bouche, leeks and lenti l soup, and a bacon and cheese souff lé. The main course is Epacha’s f inest f i l let steak or hake f i l let served with mash potatoes, vegetables, and a red wine sauce. “We end off the menu with a nice apple strudel and ice-cream,” adds Maplanga.

Epacha serves a lot of game meat, which is, usual ly, quite tough, but Maplanga says the secret is in their marinade. “To make i t n ice and tender, we lay the meat in the marinade for 24 hours pr ior to serving i t . The marinade consists of red wine, soya, lemon juice, salt and pepper, ol ive oi l , and herbs.”

Epacha is largely secluded from the rest of Namibia, situated 425 ki lometres away from Windhoek, so sustainabil i ty is important. They have had to embrace growing their own produce l ike vegetables, herbs and fruit, and they have their own butchery on site where the game meat is processed.

Dry goods, however, have to be transported from Windhoek, which is quite challenging. “We simply cannot afford to make mistakes when ordering stock,” says Maplanga.

Heinrich Diragho, food and beverage manager at Epacha, has been involved with Leading Lodges for quite some time, having worked at seven of their branches throughout Afr ica. Before coming to the Epacha resort, Diragho was a food and beverage assistant at Stephan Brückner’s Wolwedans Hospital ity School where he helped train students on hospital ity infrastructure and knowledge. He has applied that knowledge at Epacha, where the operation of the kitchen and restaurant rests on his shoulders.

Diragho says that Epacha is the perfect destination for those with a particular passion for wildl i fe and nature. “We have world-class faci l i t ies l ike spas, a poolside bar, beautiful rooms, and lavish and exclusive VIP suites – the possibi l i t ies are endless,” says Diragho. He adds that guests can also be set up with picnic baskets and blankets in the reserve.

“We offer an Afr ican experience l ike no other with a good combination of qual ity food, exquisite wildl i fe, and luxury accommodation.” Diragho says their cl ientele are tourists from al l over the world and even f i lmmakers come to shoot movies, advertisements, and documentaries. “Consensus from al l the visitors are the same, they are total ly blown away by the beauty of Epacha. I am sure you wil l notice it as well.”

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EPACHA WILDLIFE AND WELLNESS RESORT NAMIBIAEPACHA WILDLIFE AND WELLNESS RESORT NAMIBIA

EPACHA’S DISTINCT DÉCOR WILL TRANSPORT GUESTS

BACK IN TIME TO EXPERIENCE AFRICA IN THE VICTORIAN ERA.

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IT’S VERYPEACEFUL HERE, A

GREAT CHANGE FROM THE HUSTLE AND BUSTLE

IN BULAWAYO.

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Z IMBABWE

HWANGE SAFARI LODGE

ZIMBABWE is a landlocked Southern African country nestled

between the Zambezi and Limpopo rivers. Situated along the main

road from Bulawayo, the country’s second largest city, en route to

Victoria Falls, and on the very border of the country’s largest national

park, is Hwange Safari Lodge.

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One hundred luxury rooms and suites make up Hwange Safari Lodge. Each en-suite lodging is tasteful ly decorated in uniquely Afr ican texti les and furnishings. Al l rooms are air-condit ioned with views of the waterhole, the savannah bush, or the swimming pool. Guests can choose a double or twin bed sett ing; and a l imited number of rooms house a TV set to ensure guests experience utmost tranquil l i ty.

The conference fac i l i t ies are of internat ional standard, seat ing 100 delegates and prov id ing a l l necessary e lectronic equipment.

Hwange Safari Lodge is strategical ly situated amidst a satisfying number of attractions. Hwange National Park, formerly known as Wankie Game Reserve, is home to the Big Five and over 100 mammal and 400 bird species, which include 19 large herbivores and eight carnivores.

Mildred Du Be Matebwa, acting general manager, recalls an incident when a l ion chased an impala through the

lodge’s reception and into the car park while guests were enjoying their dinner. “It was funny, but scary. The lodge is located within close proximity to game and encounters l ike these happen frequently” she says, noting that guests are often shocked and fascinated to see lions on a daily basis at Hwange.

Other major predators, which can be viewed on a guided night or daytime game drive, include leopard, spotted hyena, cheetah, and one of the larger surviving groups of African wild dogs in Africa. Guests are also treated with a parade of animals accessing the water hole visible from the lodge.

Matebwa, who’s been with Hwange Safari Lodge for the past two years, says that the lodge is also a convenient stopover to the majestic Victoria Fal ls, only an hour’s drive away. “It’s very peaceful here, A great change from the hustle and bustle in Bulawayo.” She observes that the majority of guests are from America, Europe, and South Afr ica.

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The Painted Dog Conservat ion is also close at hand, s i tuated opposite the Hwange National Park Airport, and guests can vis i t the rehabi l i tat ion centre where the Afr ican wi ld dogs are kept from the br ink of ext inct ion. I t is est imated that there are less than 7 000 Afr ican wi ld dogs in the world today; a decreasing number vulnerable to poachers, other carnivores that steal food from the packs, disease, and the l ion who ki l ls both adult and pup.

Hwange has two restaurants, headed by Chef Lloyd Shonhiwa: the Dingani Restaurant, which seats 150, and an open-air pool area (seat ing 200) that serves snacks, l ight meals, lunch, and dinner. The Dingani Restaurant offers an à la carte menu and magnif icent v iews of the surrounding bush through f loor-to-cei l ing glass windows.

Matebwa recommends the bush dinner, where long tables are set up alongside a blazing bonf ire and diners become audience to a performance from tradit ional Afr ican dancers whi le they feast on the bush buffet set out.

Shonhiwa was originally a numbers man who took to the kitchen in 1995 to develop his passion for cooking. He is a skil led butcher, with a diploma in professional cookery from the Bulawayo Hotel School where he attended more than a decade ago. He has been with Hwange since 2003.

Shonhiwa says planning is a chal lenge at Hwange with the amount of walkthroughs they receive. “We work with booked numbers, but we always cater for extra,” he says.

Next to planning, Shonhiwa says cost ing is also problematic as they deal with foreign currencies and a lot of import ing. “Our margins are smal l ,” he adds. Then there’s cooking outdoors where one needs to be wary of elephants in summer and the l ions in winter.

“Our signature dish is Chicken a la shons: spiced and buttered chicken breasts stuffed with herbs and veggies; and then deep fr ied. I t ’s very popular,” says Shonhiwa, who designed the menu himself .

At the restaurants they serve plenty of game meat, beef, and chicken – Shonhiwa boasts that they have the best game meat in the country. Fresh fruit and vegetables are bought at the market s ince the baboons make maintaining a garden near impossible.

Shonhiwa invites people to come and experience something di fferent at Hwange Safar i Lodge. “ I t ’s quite an experience. Come and see the Big Five, or enjoy a moonl i t bush dinner. You can make special recipe requests; I ’m f lexible, and we’re ready to meet your every need.”

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SUN KARROS DAAN VILJOEN NAMIBIA

NAMIBIA, SCARCELY POPULATED, IS HOME TO AN ARRAY OF

STRIKING CONTRASTS IN ITS VARYING LANDSCAPES.

FROM DESERT DUNES SHAPED AND COLOURED BY THE ELEMENTS,

TO ROLLING HILLS AND OPEN GRASSLANDS: THE ENTIRE

COUNTRY IS A SCENIC SPECTACLE.

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GAME RESERVE, NAMIB IA

SUN KARROS DAAN

VILJOEN

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In the hi l ls of the Khomas Hochland, a highland plateau 1700 meters above sea level is the Sun Karros Lodge – a contemporary Afr ican oasis in the midst of the Daan Vi l joen Game reserve. Sun Karros is the modern day explorer’s getaway. The reassuring presence of creature comforts can be found on the one side of your doorway and the wild on the other.

The privately run Sun Karros Lodge has 19 luxury chalets, 12 well-equipped campsites and three tech-fit conference rooms: the Kudu, Gemsbok, and Es. The reception holds a lounge, kiosk and IT station. The boma restaurant and pool area are where guests can indulge in scrumptious meals daily, perfectly equipped for the leisure and the business guest.

Unique, contemporary African chalets are independently placed around the Daan Vil joen dam. Each chalet is air-conditioned, has satell ite TV, a mini-bar fridge, barbeque and breathtaking views from the private patio. For the guest who desires closer proximity to nature, there are 12 fully equipped overnight camping sites found along the Augeigas River.

Daan Vi l joen Game Reserve offers scenic views of the Windhoek val ley; mammals l ike Hartmann’s mountain zebra, eland, springbok, blue wildebeest, giraffe and leopard; and more than 200 species of bird. There are game drives, hiking and mountain bike trai ls.

The essence of any establishment can be found in its cuisine and at Sun Karros, guests can look forward to uniquely Namibian dishes at the Kraal Restaurant headed by chef Naison Chiukira.

Chiukira has been with Sun Karros for the past three years and inherited his passion for food from his mother before his real training began with the Tolman family in Zimbabwe. The Ital ian Tolmans exposed Chiukira to their native cuisine, and he jokes that he’s developed strong ‘pastry muscles’ as a result.

Prior to Sun Karros, Chiukira spent six years in a high-paced, three kitchen environment at Joe’s Beerhouse in Windhoek. Since coming to Sun Karros, he’s been mentored by ski l l ful, experienced chefs and managers. “We’ve continued the tradit ion by mentoring other young chefs and moulding them for the future,” says Chiukira, adding, “I’ve seen some great talent coming through our ranks.”

Terry Jenkinson, food and beverage manager at Sun Karros, started out as an executive chef at the Kalahari Sands Hotel and Casino and the Okapuka Game Lodge outside Windhoek, and his credentials include representing South Afr ica at the World Pastry Championship.

Jenkinson confesses a deep love for the beauty of Namibia and says he grabbed the Sun Karros opportunity with both hands. He describes the progression from chef to manager as quite natural. “As an executive chef you’re involved with several of the managerial decisions. I worked closely with suppliers, produce and staff. I’ve basically had my pulse on

the operation of the restaurant,” he says. “Now, I train and mentor young chefs and take a lot of the responsibil it ies of the lodge on my shoulders.”

Being in such close proximity to Windhoek ensures supply chain management is never an issue and fresh, del ic ious produce is always readi ly avai lable at the restaurant. Jenkinson says the distance makes the Kraal an ideal dinner dest inat ion for Windhoek residents as i t ’s not too far of a dr ive.

They cater to a variety of cl ientele with a mix of local and international diners, and Jenkinson observes the European palette is sl ightly different, normally favouring the crispy battered f ish. He suggests the pork: “We make a real ly good slow braised pork bel ly with ginger, caramel, and sweet chi l l i sauce.” According to Jenkinson, the locals are crazy about their meat. “Namibian meat is some of the best I’ve ever tasted. It’s proper free-range; even Woolworths use Namibian meat in their range,” he adds.

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WILDERNESS SAFARIS

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ECOTOURISM IN FOUR DIMENSIONSBY MELISSA ANNE WENTZEL

WILDERNESS SAFARIS

WILDERNESS SAFARIS, founded in Botswana by Colin Bell

and Chris McIntyre in 1983, have grown to be considered Africa’s

foremost ecotourism operator; distinguished by their emphasis on

conservation, education, and the active socio-economic involvement

of the respective local communities.

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The Wilderness Safaris ethos is anchored in their hol ist ic concept of 'the 4 C’s': conservation, community, culture and commerce. It’s their commitment to the four dimensions of this phi losophy that contributes meaningful ly to the wildl i fe and people of Afr ica.

They bel ieve the real luxury is not the large iconic spaces or even the world class accommodation, but the privi lege of experiencing intact, functioning natural ecosystems and being able to see wildl i fe interact in their natural habitat.

Luxury safari guests expect an unspoilt atmosphere but coupled with the comforts of home, presenting a mammoth effort on the part of some of the Wilderness Safaris lodges which are completely remote.

THE CONSERVATION ‘C’This ethos for conservation at Wilderness Safaris, who

are committed to preserving an unbroken natural landscape,

has never changed and is echoed in each of their more than 50 luxury camps and four guided explorations, spread across eight Afr ican countries: Botswana, the Republic of Congo, Kenya, Namibia, Seychelles, South Afr ica, Zambia, and Zimbabwe.

The conservation ‘C’ of the company's vision deals with Environmental Management Systems, which covers the bui lding and management of their camps in the most eco-fr iendly way; and biodiversity conservation: the understanding, management, and protection of the wildl i fe and ecosystem with which they are involved.

The tented camp at the Kulala Desert Lodge in the red dunes of Sossusvlei, Namibia, for example, is completely removable. The camp can be broken down and leave no trace or impact, al lowing the area to revert to its natural state.

Atisari Munekamba, general manager at Kulala, l ists other conservation efforts of the lodge l ike growing their own

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vegetable garden, recycl ing shower water, and not taking their vehicles off-road. “We respect the sensit ivity of the surrounding environment,” says Munekamba.

The Wilderness Safaris ecotourism model helps conserve three mil l ion hectares of eight of the 11 major biomes in Afr ica, having expanded their footprint into the eighth biome – the tropical rainforest of the Republic of Congo – in 2012.

This commitment to conservation is ingrained in every employee throughout the Wilderness Safaris Family. “Toka Leya (Lodge) and the group in general possess a deep-seated responsibi l i ty toward the environment. We invest a lot of t ime and money into conservation; it’s our number one priority,” says Petros Guwa, GM at Toka Leya Camp which overlooks the Zambezi in the Zambian Mosi-oa-Tunya National Park.

Human activity and habitat fragmentation are kept to a minimum within the Wilderness Safaris ecosystem in an

effort to help protect 1100 bird species, 280 mammals, 190 repti les and 50 amphibians across stark deserts, savannah, woodland and other varied wilderness areas. Forty of these species fal l within the top three threatened categories of the International Union for Conservation of Nature’s ( IUCN) Red List and f ive fal l within the crit ical ly endangered category.

Where relevant, Wilderness Safaris promotes the reintroduction of indigenous species and rehabil i tates natural environments through vegetation management.

Mvuu Camp and Lodge in Malawi act ive ly supports ant i -poaching patro ls by the park staff . In partnership wi th other sponsors l ike the WWF, Mvuu has helped to successfu l ly re- introduce endangered species into the park, inc luding rh ino and sable. The efforts have seen a f ive- fo ld increase in animal numbers in the L iwonde Nat ional Park s ince Wi lderness Safar is won the tender to run the Mvuu Camp in 1994.

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WITHOUT A SUCCESSFUL BUSINESS, IT IS IMPOSSIBLE TO EXACT CHANGE,

CONSERVE WILDLIFE AND EMPOWER LOCAL COMMUNITIES.

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WILDERNESS SAFARISWILDERNESS SAFARIS

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COMMERCE

When it comes to sustainabil ity in the modern world, Wilderness Safaris believes that commerce is perhaps the most critical element.

“We realise that the better we run the business, the greater our commercial success; and the greater our success, the greater is our abil ity to save and expand the wilderness areas in which we ply our trade,” says Chris Badger, former MD at Wilderness Safaris Malawi who has recently taken over full ownership of the Malawi camps and lodges under the new name Central African Wilderness Safaris (CAWS).

“Without a successful business, it is impossible to exact change, conserve wildlife and empower local communities,” reiterates Keith Vincent, CEO of Wilderness Safaris, in a Forbes interview earlier this year.

Wilderness Safaris needs to maintain the intertwined relationship of ‘the 4 C’s’ by striking a delicate balance between ensuring the comfort of guests and maintaining the lightest possible ecological footprint. “It’s an ongoing challenge, both from a monetary and environmental perspective,” says Vincent.

“Whatever we do, it’s with sustainabil ity in mind. We

need to be smart and not put too much pressure on our resources in order to leave behind a legacy for our children,” says Lauren Slater, GM and food and beverage manager at Chelinda Lodge in the Nyika National Park in Malawi, which now falls under CAWS.

Each of the Wilderness Safaris camps faces a multitude of challenges which are not often experienced in first world countries. Supply chain, infrastructure, and the hand of the respective governments all play a role.

“Transport costs more, being remote,” says Richard Chimnala, GM at Mvuu Camp and Lodge in Malawi (which also falls under the CAWS banner), “We need to drive 200 kilometres to find good produce. Our time management and planning has to be perfect.”

“The government understands and values tourism, but they can do more – accessibil ity could be better; we can’t use the roads during the rainy season,” adds Chimnala.

“You can’t afford to screw up in remote locations,” reiterates Slater.

Nick Scheltema, food and beverage manager at Mvuu, reports that every week they have to send three vehicles out

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to three different suppliers, as nobody is wil l ing to travel the distance into the Liwonde National Park.

“It can be challenging working with food supply when the nearest town is almost 300 kilometres away. We simply cannot afford to make mistakes when we order our stock,” says Munekamba. He explains that Kulala usually order stock once a week. “We make sure there are provisions in case of special or unforeseen requirements from guests – or guests who visit unexpectedly.”

Despite the setbacks, Wilderness Safaris manages to provide first-class service, even catering to the ‘glamping’ (luxury camping) trend, with every fine dining requirement provided.

The company believes their single most important achievement to date is to have built a sustainable business model that does not compromise its environmental principles and also provides a realistic alternative to Africa’s challenges.

COMMUNITYWilderness Safaris’ community efforts are split between

the internal community of staff, affectionately referred to

as the Wilderness family; and the external community – the neighbouring rural people who either own the land on which some of the lodges operate or live adjacent to it. Many of the Wilderness Safaris staff are drawn from these rural communities and form a part of both the internal and external communities.

The community ethic cultivates integrous, mutually beneficial relationships with rural community partners, ensuring that all stakeholders receive a meaningful share of the proceeds of responsible ecotourism.

The Wilderness Safaris group has several emerging management programmes, entirely self-funded, set up within the company. They invest in their staff even at the most junior level; identifying and nurturing talent. “Petrus Ntjamba is a local cook who was plucked from the community and put into the kitchen. He can hardly read and write, but he is an insanely talented chef,” says Guwa.

Christine Jutz, lodge manager at Mvuu, says that at Wilderness Safaris it’s all about training people, and she tells of managers who’ve identif ied potentially knowledgeable guides in the kitchen. “We move people to the right places,” says Jutz.

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“We have the mind-set to mentor people; it’s not just about business,” says Chimnala, a f ine example of the benefits of ecotourism to the community. A local Malawian, Chimnala was one of the f irst employees at the Mvuu camp. From barman to highly knowledgeable general manager at the f ive-star establ ishment, it was under the exceptional Wilderness Safaris management that he was encouraged to far exceed his own expectations.

It’s clear to see how utterly entrenched the ethos of ecotourism is in the hearts and minds of the staff. Just ask any employee what makes the company successful, and they wil l l ikely tel l you the same thing: their passion for people and for conservation.

The company recognises that their staff are fundamental to operations. They ensure their staff are fulf i l led and rewarded; and in turn the staff become valued ambassadors of the company. “We try to insti l a sense of purpose in our staff, we get them to share the vision and become ambassadors for our message of conservation,” explains Badger, who sti l l shares the Wilderness Safaris vision.

Al l staff members are required to be passionate about, and dedicated to the environment. They should also have a genuine love for their countries, what they do, and the people they meet. “I meet lots of people on a regular basis, especial ly international guests from everywhere across the world. Their stories and tales fascinate me,” says Munekamba, who’s rubbed shoulders with the l ikes of Angelina Jol ie, Brad Pitt, and Bil l Gates.

Through community-centric employment, joint ventures, education and training, social and health benefits for the internal and external communit ies, Wilderness Safaris has been able to faci l i tate sustainable conservation through leadership development of the next generation of decision-makers: the chi ldren of Afr ica.

Wilderness Safaris run a number of programs l ike the Children In The Wilderness (CITW) that teaches rural chi ldren from the vi l lages about conservation and self-esteem.

“We work closely with chi ldren from a nearby vi l lage and teach them about sustainabil i ty, wildl i fe and the environment, and even several l i fe ski l ls,” says Guwa, who was mentored by the experienced Wilderness Safaris staff. “It’s real ly diff icult to make it in this industry without good mentors and strong leaders,” he says.

Every year, some of the camps are closed to paying guests whi le the company hosts a week-long CITW programme. Around 500 underpr iv i leged chi ldren from neighbouring communit ies come together and learn about wi ldl i fe conservat ion, environmental awareness, and health and educat ion. This helps to foster a greater understanding and appreciat ion of the wi ldl i fe and natural her i tage of Afr ican youth.

Wilderness Safaris also supports the local vi l lages by buying fresh produce from them and encouraging tourists to buy curios handmade by some of the vi l lagers, and to support the local causes.

Ecotourism provides a viable alternative for economic

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development in local communit ies with few other income-generating options; it also increases the level of education and activism among travel lers, creating enthusiastic and effective agents of conservation.

A US guest’s donation back in 2006 init iated Help Malawi, which is an NGO sti l l in operation today. Help Malawi creates schools, l ibraries, and feeding schemes, a far cry from being taught under trees.

Pack for a Purpose , with an emphasis on health and educat ion, encourages guests to prepare meaningful gi f ts by providing them with l ists of appropriate contr ibut ions – according to where guests wi l l be staying – on the Wi lderness Safar is website.

“We also partner with about 19 different rural communit ies, impacting posit ively on some 25 000 to 30 000 community members as a result of employment and the associated mult ipl ier effect,” adds Vincent.

CULTUREWilderness Safaris celebrates the ethnic diversity

within their organisation, inspir ing respect for the culture of al l employees who span 27 ethnic groups, as well as remote rural communit ies surrounding the conservation areas. This is ref lected in the synergy between staff: “There is a mutual respect amongst staff members and everyone understands the Wilderness way – we always work together as a team,” says Munekamba.

The incorporation of culture into the Wilderness Safaris

business strategy is also evident in the area-appropriate camp design, décor, entertainment and meals. “Each property is unique,” says Slater. The Chelinda Lodge in Malawi have chalets located on the high Nyika Plateau, the Mvuu Lodge has a clever mix of stone and canvas chalets and specially-designed family tents; thatch and canvas ‘kulalas’ make up the Kulala Desert Lodge in Sossusvlei; and spacious safari-style tents characterise the Toka Leya Lodge.

Wilderness Safaris offers various cultural activit ies as part of a guest experience. “Our staff real ly get into the tradit ional song and dance. It’s very popular and guests are encouraged to join in, which they often do,” says Munekamba.

BUSINESS AS USUALWilderness Safaris creates l ife-changing journeys for

their guests and clients; they work closely with their government partners, conservation and community stakeholders, to ensure the ongoing success and sustainabil ity of their business.

Their vision has always been about conservation f irst and foremost. “If we are successful, especial ly in remote areas l ike the Congo, it wi l l mean that other ‘unusual’ but highly threatened African ecosystems have a chance of attracting ecotourism business and thus dramatical ly enhancing their chance of survival,” says Vincent.

“Our commitment to the environment is definitely good for business,” adds Vincent. And this works both ways because, as Wilderness Safaris so aptly put it, ‘without the wilderness, there is no Wilderness.”

Q&A WITH

CHRISBADGERMD, V IS IONARY, AFRO-OPT IMIST,

CENTRAL AFR ICAN WILDERNESS SAFARIS

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Q&A CHRIS BADGER

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Q&A CHRIS BADGER

Hotelier Africa catches up with the man whose name has become synonymous with tourism in ‘the warm heart of Africa’ otherwise known as, Malawi. Central African Wilderness Safaris (CAWS) was formerly Wilderness Safaris Malawi before Wilderness Safaris recently sold their stake in the Malawi camps to Chris Badger and his wife, Pam, now the sole owners of CAWS.Badger is a significant entity in Malawian Tourism. Not one for conformity, his personal travel log can be traced back to

his childhood escapades with his British army family, then transporting adventurous travellers across India and Nepal, and eventually leading overland journeys across Africa. It was on this great continent that he would train under individuals like Lex Hes, naturalist and wildlife photographer, and become heavily involved in safari guiding and conservation. It is here where he would build his legacy on the foundation of his passion for the African wilderness.Badge, as he is affectionately known

in the industry, is a humble man in spite of his great accomplishments in conservation and establishing – since partnering with Wilderness Safaris in the 1980s – some of the best known lodges in Malawi. He would rather his staff receive acknowledgement for any successes than accept praise himself. Humble, but far from meek, Badge has been the driving force behind conservation and social projects that protect the wildlife and benefit thousands of Malawian people.

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Q&A CHRIS BADGER

Hotelier Africa: You were born into a British army family so you’re no stranger to travel. What drew you to ‘the warm heart of Africa’?Chris Badger: I used to be an overland driver doing trips from London to Johannesburg in 1980. That was when I caught the ‘Africa bug.’HA: What fuelled your passion for conservation and pristine environments in Africa?CB: When I was working as a ranger at Londolozi, seeing their vision of practical

conservation. This passion was furthered with Wilderness Safaris in Botswana.HA: There are six lodges and camps in Malawi under the CAWS banner, how many people do these lodges employ?CB: We employ 230 people of which 225 are local, and five are expatriates.HA: How important has the Malawian community been to the success of the camps and lodges?CB: The main value as an employer is in the demographics – a job in rural Malawi usually supports up to about 10 people.

HA: What do you look for when selecting people to look after the lodges?CB: Spirit; and a sense of humour.HA: How do you manage to motivate such a large staff?CB: We try to make it fun to work for us and to get staff to share the vision and become the main ambassadors for our message of conservation. We try to instill a sense of purpose in our staff, to get them to feel that they are on a mission – not merely doing a job.

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Q&A CHRIS BADGERQ&A CHRIS BADGER

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Q&A CHRIS BADGER

I USED TO BE AN OVERLAND DRIVER DOING TRIPS FROM LONDON TO

JOHANNESBURG IN 1980.THAT WAS WHEN I CAUGHT THE

‘AFRICA BUG’.

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Q&A CHRIS BADGERQ&A CHRIS BADGER

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Q&A CHRIS BADGER

HA: You run a number of programs like the Children In The Wilderness (CITW) and the Nandumbo Clinic, what are some of the far-reaching effects these programs could have?CB: Ask me in 10 years! The central theme of these programs is to teach conservation and self-esteem. Hopefully, these children will be able to rise above the hand they’ve been dealt and become leaders in their communities.HA: What does it take to be able to do what you do?CB: I’m not the hero here – the staff are. I am reasonably persistent, very patient, and very hard working. And I love what I do.

HA: Before taking over full ownership of the Malawi camps under the name CAWS, you’ve been involved with Wilderness Safaris since the 1980s. What changes have you seen in the past 30 years?CB: The ethos has never changed, we have always been passionate conservationists; we have simply become a good deal more professional at running the business. We realise that the better we do this, the greater our commercial success. And the greater our success, the greater is our ability to save and expand the wilderness areas in which we ply our trade.HA: What brings guests back to your camps?

CB: Hopefully that the wilderness experience, and the staff, was great!HA: Any final words?CB: Countries like Malawi are under huge environmental pressure as a rapidly increasing human population is forced by poverty to use an ever-diminishing set of vital natural resources like wood, water, etc. As a company we hope to assist a little in redressing this balance but it is a drop in the ocean – or rather lake. Our main mission has to be to engage with political and community leaders and get the environment on the very top of the development agenda here because, without it, everything collapses – health, education, infrastructure, everything.

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COMFORT CREATIONS

BESPOKE DESIGNERS AND MANUFACTURERS OF T IMELESS CORPORATE AND

RESIDENT IAL FURNITURE.

COMFORT CREATIONS

HOTELIER TALKS to Sabine Linkenheil, director of Comfort

Creations, about the secret behind their success, the coming trends

in hotel design, and her personal philosophy on inspiration.

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COMFORT CREATIONS

Comfort Creations, celebrating 30 years in business this year, offers a variety of modern contemporary designs, from local ly manufactured lounge suite combinations to executive soft seating, and a wide range of occasional furniture.

The company, establ ished in 1984 with about 10 employees on the founding phi losophy of uncompromising quality, has grown to 38 employees in production and 20 people on the administration side of things. They manufacture around 8 000 products annually, and each product is handmade in their Johannesburg factory. Comfort Creations is also the exclusive agent for Lapalma Italy, and Tonon Italy, both of high reputation international ly.

With a pure aesthetic and simple elegance, the design inf luence is dist inctly European. Comfort Creations target those with discerning taste in design and an appreciation for high-quality standards. “Our cl ientele have an eye for

proportions, they understand shapes and l ines, appreciate attention to detai l and product qual ity,” says Linkenheil.

Remaining true to their founding phi losophy and steadfast in their consistency, Comfort Creations has garnered an exemplary reputation, which has al lowed them to cater to renowned cl ients both local ly and international ly.

The latest completed project is a four-star hotel in Senegal with a current instal lat ion underway in Kenya. “The majority of the hotels we have done are in South Afr ica, but we’ve done projects in Abu Dabi and Dubai, Austral ia, the many countries in Afr ica. We’ve also exported to Germany, the UK, France and America – although, we haven’t made anything for the North Pole.”

“Hotel design is such an interesting subject, there are so many themes and every culture plays a role; where it is, i f i t should be a business or a boutique hotel,” muses Linkenheil.

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COMFORT CREATIONS

She reports a simple and reliable process for attracting business: “Being in business for 30 years, we have a good reputation for our high-quality standards. We keep [our clients] constantly informed on current trends, future trends, new and innovative materials, and on the products we manufacture.”

“We have a whole team in place and I think that’s also very important; that this is a team effort.”

Comfort Creations view themselves as trendsetters when it comes to new and innovative materials for products in soft seating and design, “That is one thing that makes us stand out and I think also the consistency of qual ity, and the service we give our cl ients. From what we offer them and how we handle their projects; from discussing their projects with them to the ful l instal lat ion when the project is completed,” says Linkenheil who adds that their success comes down to extensive travel both local ly and abroad, hard work, and not

being afraid to accept chal lenges.Linkenheil grew up in Germany and arrived in South

Africa in 1991 planning to experience a year of African culture.“In the early 90s it became clear that the future of the

world would be to speak different languages and see different cultures and learn from them,” says Linkenheil, who sett led in diverse South Afr ica. “To be informed of international affairs and business, that was the future.”

Linkenheil has been with Comfort Creations for the past 16 years and sti l l her passion for design is evident when talking to her. “This is an extremely excit ing industry, the science and creativity. Things are constantly changing – trends, colour, creation, innovative materials – you can just go forward,” she says.

Linkenheil, who has been on every continent in the world, says every place she visits stands out in a different way,

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“We al l get inspired by different things, and we learn how to f ind, see and use our inspirations.”

“Everything we see, depending on where we are in our l ives, can inspire us. From different designs, to trends, or even just people’s ways of working or solving problems.”

“I’m from a very str ict German background where everyone is structured, discipl ined and routine-focused. When you start travel l ing and seeing different cultures and experiencing a total ly different way of deal ing with things – a creative way – you become more adaptable. You learn how to solve problems creatively, without consult ing a manual,” she says.

Everything at Comfort Creations is made to order, “It’s not predetermined. Each product is handmade and individual to the cl ient’s specif ications and requests – it’s very bespoke,” she adds.

WE ALL GET INSPIRED BY DIFFERENT THINGS, AND WE

LEARN HOW TO FIND, SEE AND USE OUR INSPIRATIONS.

TREND PREDICTIONS FOR 2015A ‘wood look’ in furniture. Wooden legs, frames, and occasional chairs are a

returning trend. Informal formal spaces. The work space is evolving from very str ict and formal-looking off ice spaces and boardrooms to a more inclusive environment to faci l i tate col laborative meetings, brainstorming sessions, and think tanks. This trend started over a year ago, but it’s going to

extend even further. Themed hotels. More creative ideas are emerging around what a hotel can be about. Hotels wil l take on even more of a bespoke look or theme as they try to stand out in an increasingly

competit ive hotel industry.Business hotels mean business. Business hotels are offering more to the business cl ient to

create t ime in a world where there is less and less of it avai lable. Businessmen and women wil l be able to do more from the hotel where they are staying; they can have their meetings, host

presentations and work seamlessly al l in one place.African expansion. Africa is a developing continent with a substantial amount of hotel iers

investing here. Afr ica and the Middle East wil l see enormous growth in the hospital ity industry.

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Q&A PAUL HALLEY

An Ebola outbreak in West Africa, political instability, and terrorism in other parts of the continent have littered headlines across the world, bracing Africa’s tourism industry for a steep decline. Other factors like runaway crime and exasperating immigration policies have continued to hobble the development of the sector, and yet, international hoteliers remain robust in their positive outlook of Africa.Starwood Hotels and Resorts Worldwide Inc., are planning to operate 20 new hotels in Africa over the next four years, with five hotels earmarked for Nigeria, increasing their African portfolio by 50 per cent.Taj International Hotels Ltd., are also taking advantage of rising travel on the continent, with six hotels planned to open in the next two years; and Carlson Rezidor Hotel Group, U.S. operator of the Radisson Blu chain, has 30 hotels under development in Africa.The numbers in the hospitality industry are telling: in South Africa, the average revenue per available room is up this year by seven per cent, with a record 9.6 million tourists having visited the country in 2013 – a five per cent increase from 2012.

Hotelier Africa talks to Paul Halley, MD at Ascent Underwriting Managers, about the resilience of South African tourism and the evolving landscape of hospitality insurance.

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Q&A WITH

PAULHALLEYA DEST INAT ION UNDETERRED

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Q&A PAUL HALLEY

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Q&A PAUL HALLEY

OVERALL THE PICTURE IS POSITIVE,AND THE RELEVANT INDUSTRY PLAYERS HAVE SOLID STRATEGIES TO CONTINUE INCREASING GROWTH AND SPREADING

THE BENEFITS WIDER AFIELD.

Hotelier Africa: Was the 2013/2014 summer season as good as you expected it to be? Paul Halley: Tourism in SA continues to grow, and certain areas benefit more directly from this growth than others. Whilst numbers and occupancies appear to be improving in key tourist areas others are still lagging behind in their recovery. Overall the picture is positive, and the relevant industry players have solid strategies to continue increasing growth and spreading the benefits wider afield. HA: Are there any events that stand out over that season as being particularly noteworthy? PH: South Africa is emerging as a significant events destination with a growing number of international sporting, entertainment and conferencing events. The continued investment in infrastructure is paying off. There are too many to mention only one.HA: What are your expectations for the 2014/2015 summer season? (And why?) PH: In conversation with many of our colleagues, associates and clients, the mood is positive and expectations are high for another good season. Many of these

discussions are based on advance bookings in key markets. Growth out of our core historical (non African) markets is expected to continue its positive trend, however, some concerns have emerged regarding the effect of recent immigration regulation changes which will possibly impact our newer emerging source markets such as India and China. A further threat has emerged from the Ebola epidemic in West Africa that has resulted in some cancellations out of these latter markets. HA: What have been the most challenging aspects of working in this industry over the last year? PH: Managing the impact of the difficult economy and how this is affecting claims. We have seen a meaningful increase in borderline claims, claims with elements of maintenance and unfortunately also more fraudulent and inflated claims signifying desperation amongst consumers and clients. The lack of economic growth and municipal supply failure is making the environment challenging for business and insurers alike. HA: What is the impact of the rand/dollar fluctuations, has this helped the industry? PH: The general consensus is that the weaker

exchange rate positively impacts inbound tourist numbers. On the other hand, the inflation effect on input costs can be difficult to carry when reliant on predominantly seasonal trade. An increase in bed prices would possibly also negate any favourable effects of a weaker currency by slowing or leveling demand. From an insurance point of view it poses difficulties as the cost of imported items, parts and services increases whilst premiums and rates don’t really keep pace. So on the bookings side volumes may increase while margins shrink and on the insurance side the value of a loss could differ from one month to the next. HA: Have you noticed an increase in the frequency or size of claims over the year? (What were the most common claims of 2014?) PH: We suffer seasonal claims such as fires and extreme cold in the winter and autumn and floods and storms including lightning in the summer. This is historically the case in the inland regions and the opposite along the coastal regions. These patterns are, however, changing, and we see more localised but extreme events occurring on a more sporadic

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Q&A PAUL HALLEY

basis. In addition, we have a much higher frequency and spread of hailstorms not previously experienced with such regularity. General trend and attritional losses continue to increase as does the value of these losses due to the inflationary effect of a weaker currency. These are typically geysers, thefts, power surges and motor losses. There has been a marked increase in crime on both the retail level and within hospitality that are, by their nature, soft targets. Also impacting the industry is supply failure issues in particular power and water which invariably increase losses and costs which should ultimately have been avoided with adequate planning and management. The three most common claims have been power surge, bursting pipes and geysers and also crime-related losses.HA: What is the most interesting or bizarre claim you have heard of over the years? PH: We usually have a few each year so it is difficult to choose, but we had a guest who managed to damage four leather chairs with their new denims. We are still not sure how this could have happened.HA: You mentioned before that crime had increased in the last six months of 2013,

what has that been like in 2014? What impact has the Tourism Against Crime initiative had? PH: Crime affecting our clients continues to increase as the latest SAPS crime statistics confirm. Unfortunately, we do not seem to have control over this problem and although any positive initiatives are welcomed they do not always have the impact they could without a more cohesive strategy with all role players. We recently heard of a gang handing out free promotional key rings at ports-of-entry that had tracking chips in so that the targeted recipient could be followed. We haven’t verified this as fact but what is certain is that there is a huge number of crimes committed with internal involvement – be it direct or indirect. Management of staff and compliance with work permit and staff recruitment protocols could go a very long way in reducing these risks. HA: Has the impact of the consumer protection act played more of a role in the industry over the last year? PH: This has certainly impacted many of our clients at their operational level and elements of this transfer onto their potential liability

exposure. We haven’t seen a major impact as yet and imagine this is due to the quality of clients who have chosen us as their preferred supplier in this space.HA: What is your number one objective in terms of risk management where you can play a role in lowering your clients’ risks? PH: This would be to highlight the necessity for compliance with regulations and by laws. These are all designed to have a positive effect on business and people, and if understood and adhered to, could form a fundamental basis for any risk management programme or strategy. In addition to this, ensuring that the staff and management team are co-opted into safety and security protocols/strategies of the operation and receive the necessary training and incentives to identify and manage risks as they appear. If we as tourism operators and suppliers view security and risk management as an absolute priority this will translate into an outward image that shows tourists we take their wellbeing seriously as a market and will invariably increase confidence, increase travellers, and improve results in the market overall.

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CONSULTATIONHotel Spec has over 25 years

of experience in hotel development management services, from contract negotiation to the handover of the f inished product. Their development and technical services are del ivered by a team of in-house project managers

The establishment of a new design concept, brand, or the remodell ing and restyl ing of an existing hotel, requires a ref ined eye for detai l . Hotel Spec is Afr ica’s foremost hotel

development consultancy company and special ises in al l stages of a development project in l ine with the operator’s vision and brand identity.

BY LUKA VRACAR

FIRST IN HOTEL DEVELOPMENT

FROM GRAND DESIGN TO GRAND OPENING

and hotel professionals who draw on this col lective expertise to ensure that schemes meet the relevant functional, legislative and standards requirements.

At the start of a new project , Hote l Spec assesses the va lue of a s i te, gauging a l l potent ia l costs involved in construct ion and then advise to what extent the development is feas ib le. The team offers guidance

and recommendat ions; handles negot iat ions; co-ordinates pro jects; manages budgets; assesses and reports on programme and qual i ty ; prov ides co-ordinat ion points between operator requi rements and a l l other serv ices; oversees design and f in ishes; oversees contractual condi t ions and manages the budget f rom incept ion to complet ion.

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PROCUREMENTHotel Spec has a var iety of

products avai lable and wi l l manage the process of procur ing furni ture, f ixtures, and equipment. This includes al l operat ing suppl ies needed for the project dur ing development and subsequent commercia l operat ion.

The strength of its procurement services is based on the strength of the relationships with key fixture and product manufacturers and suppliers. For the hotelier’s benefit, Hotel Spec negotiates contract prices and uses their bulk purchasing power to obtain the most appropriate products for the hotel’s overall design, and ensure that the products are of the highest quality. In this case, Hotel Spec effectively cuts out the middleman.

INSTALLATIONHotel Spec’s project team

wil l instal l al l furniture, f i tt ings and equipment in the correct locations to design specif ications. The team wil l ensure that everything is f itted and ready for hotel operation, and attention is paid to even the smallest detai l , such as ‘burning in’ kitchen f itt ings, checking the inventory, f ine-tuning the communication systems, and even training staff in equipment operations.

Once al l development is complete, and the intended visual identity and the operator’s brand standards are achieved, the keys are handed over.

CORPORATE BACKGROUND: Hotel Spec is the proud sub-Saharan agent for UK-based company, Northmace & Hendon. Since 1942, Northmace & Hendon have become the world’s leading company in the design and manufacture of specialist hotel guest products. They are the originators of the Ironing Centre, the Welcome Tray and the Hotel Hairdryer. With a reputation built on quality and customer care, Northmace & Hendon supply customers in over 100 countries from individual hoteliers to large Hotel Groups. Their design philosophy is safety, functionality and simplicity of use, prevention of theft, longevity, and care for the environment.

[email protected]

Talk to usand restassured

we’ll deliver.

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ISSUE NO.2 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 topped the amenit ies l ist for family travel lers, and it’s only trumped by free Wi-Fi in those directed at other guest categories. So how to help cl ients shine after they r ise?

Let’s start with location. Artif icial ly l it, window-less breakfast rooms should

WHAT’S FOR BREAKFAST?

be binned along with the Nescafé. 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.

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

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CONCIERGECONCIERGE

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 over looking Florence, former monastery Vi l la San Michele (Fiensole, I ta ly) has bui l t up an outstanding reputat ion for i ts cookery courses. The combinat ion of sett ing and high qual i ty lessons gives this place part icular 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.

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CONCIERGE 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 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.

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BEYOND THE MINIBARBY BOYD FARROW

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 establishments engage with their communities.

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 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.

The NuKeeper Compact 10 is a genuine exercise in downsizing from the outside without downsizing from the inside......to provide a full 10 room capacity both in terms of clean linen and towels but, equally, with two fullcapacity 100-litre laundry bag extensions as standard. Each and every detail within the design has been as a result of user experience, whilst the integrity of the whole module is second to none in line with the full NuKeeper range. First and foremost the whole unit is based on our rugged Structofoam chassis, embellished with our rotating buf fers to each corner and rub rails from end to end – both sides. The standard chassis is equipped with 100mm heavy duty castors.

NuKeeper Compact NKC10

------------------------------------------------------------

EACH AND EVERY DETAIL WITHIN THE DESIGN HAS BEEN AS A RESULT OF USER EXPERIENCE

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Cleaning Equipment by Design.0861 686 284 | www.numatic.co.za

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DITCH THE RESTAURANTBY BOYD FARROW

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.

Ci t izenM, a design-or iented chain operat ing in London, Amsterdam, Rotterdam, Glasgow and New York (and opening soon in Par is ) puts the emphasis on ‘mobi le c i t izens’ more interested in f ree W i-F i 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 nearby,” 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, hotel guests are welcome too.

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CONCIERGE

SWEET TREATS AS BRAND BUILDERSBY BOYD FARROW

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 re-discovering 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 glitzy Baur au Lac Hotel, for example, manufactures high-end chocolate bars, while Dublin’s Merrion Hotel has spun its popular afternoon teas into a l ine of preserves.

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 part of the thr i l l , a sure-f i re 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. I t ’s the world’s only elephant-poo coffee.

Lest i t sound off-putt ing, Blake Dinkin, founder of Black Ivory, spent over a decade perfect ing his technique, beginning in Afr ica, where he fol lowed the thr iv ing trade in coffee beans excreted by civet cats. Although long the rage in high-pr iced coffee, he was put off by how wi ld cats are caged and force-fed coffee beans. The

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

Dink ing not only wanted greater contro l of h is qual i ty and supply but in f luence over the impact to animals, the env i ronment and the people involved. After great study, he chose a northern Thai land e lephant sanctuary. Rescued e lephants munch happi ly

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’.

on nutr i t ious feed mixed with Thai coffee berr ies, which locals col lect for processing.

The coffee isn’t cheap. A kilo costs US$1 500, or $50 per cup in hotels in Thailand and the Maldives, but a portion of the proceeds goes to the Golden Triangle Elephant Foundation. www.blackivorycoffee.com

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CONCIERGE

IT’S A KEEPER BY SUZANNE WALES

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!”

For more information, please do not hesitate to contact your relevant FEDHASA Regional Office:FEDHASA Cape(Western & Northern Cape Provinces)Tel: 021 552 9870 | E-mail: [email protected]

FEDHASA East Coast(KZN & Eastern Cape) Tel: 031 312 3609 | E-mail: [email protected]

FEDHASA Inland(Gauteng, Mpumalanga, Limpopo, North West, Free State) Tel: 0861 333 427 | E-mail: [email protected]

FEDHASA CAPE CELEBRATING

10 YEARS10 REASONS WHY YOU NEED TO BELONG

COST-SAVING BENEFITSFEDHASA has been recognised and respected by government and all industry role players as the representative body and voice for the South African hospitality industry, since 1949. The association represents the interest for the hospitality industry, including hotels, guest houses, B&B’s, restaurants, caterers and industry suppliers and service providers.

Nationally, FEDHASA is proud to be one of the oldest industry Associations around – 65 years in 2014 and still counting!

1

Industry-related, Specialised Advice & Assistance is just a phone call away, e.g. legislative updates & advice, labour relations advice, industry-specific Pension Fund, and other helplines are available.

3

Regular weekly Communications and Updates, keeping you ahead of the rest!

5

Direct representation and/or lobbying on your behalf – private sector negotiations and representation on e.g.: TBCSA, TGCSA SAT, NdT, CATHSSETA, Wesgro, Northern Cape Tourism, other Association partners such as our Joint Association Member (JAMMS) partners – Cape Town Tourism, SAACI, SATSA, etc. This also includes various networking opportunities with other industry segments and players via workshops, forums and events, etc.

4

FEDHASA uniquely holds two registrations that sets us apart from other industry associations – i.e. • Industry Trade Association operating as a Section 21

Company (not for gain) and • Employers’ Body, giving you as the employer (FEDHASA

member) access to representation at CCMA-level, should the need arise

2Discounts and special rates from• Checkers – Corporate benefit card & discounts• Ultra-Liquors – preferential rates & free delivery• Dining-Out – free set-up costs• Sleeping-Out – free member listings, etc.

8

Selected ‘member-to-member discounts’ from our industry supplier members – some of which are extended exclusively for FEDHASA members; business-to-business’ opportunities.

10

Corporate loyalty programme where members can save up to 15% on all SAA-operated routes (domestically, regionally & internationally)

9

Credit Card Discounts – very special, exclusive rates of 2%, for members only & also Workplace Banking from Absa.

6

SABC TV License discounts – 25% discount on commercial licenses7

www.fedhasa.co.za

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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

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BEST ADVICE

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 is that it is 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.

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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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