Hungarian edition 1

ISSUE NO. 1 – 2015 THE FOOD & BEVERAGE ISSUE – HUF 1590HUNGARIAN EDITION -

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LOUIS FRANÇOIS & CO.LOUIS FRANÇOIS Louis François, son of French champagne master Phil ipe François, came to Hungary by way of Reims to work for József Törley’s sparkling wine factory, and after four years of devoted service he set off on his own with his brother Cesar, who meanwhile joined him at Törley. The pair established Louis François et Co. Budafok in 1886 and by the end of their f irst year they had produced 7,243 bottles of sparkling wine. By 1928 the company’s annual distribution had reached 200,000 bottles but in the summer of 1944, bomb strikes devastated the entire production facil ity and its entire inventory.

Several decades past and in 1982, Törley acquired the rights to use the François name and resumed production. Under the leadership of chief winemaker László Romsics the quality of the François products remain closely scrutinised and true to tradition.

The François sparkling wines are all prepared according to the traditional ‘Méthode Champanoise’ using carefully selected wines fermented and aged in the bottle for several years. Once the wines have matured, the lees, or sediment, is consolidated by placing the bottles cap down in riddle racks and giving them a skil led shake and turn. The neck of the bottles are then immersed in a brine of -25 °C and the resulting ice crystals which contain all the lees are removed in a process known as disgorgement, leaving nothing but crystal clear sparkling wine.

The all new Louis François & Co. Pinot Noir Rosé Brut Nature 2011 debuted at the Budapest Wine festival this year to great fanfare. This non-dosage which is not available to retail customers, only focused on the gastronomy, exhibits an exquisite pink hue and an aroma that is complex, with notes of ripe cherry, sun-kissed strawberry and the fine yeasty flavour that is the result of long bottle ageing. It is buoyant and full of tiny playful bubble-pearls achieved without the addition of l iqueurs commonly used in the sparkling wine making process.

Also featured in the Louis François product l ine is the François President Rosé Brut 2011 with some dosage, that exhibits an intense fruitiness, the white François Brut Nature 2012 known for its creamy texture, and the François President Brut 2012 with its fine finish.

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INSIDEISSUE NO.1 THE FOOD & BEVERAGE ISSUE – 2015

VOICE WITH THE EDITOR-IN-CHIEF ....................................... 7

CONCIERGE A HOTELIER’S HELP DESK ................................ 8

Q&A WITH YVES GIACOMETTI In conversation with the general manager of one of the region’s most beautiful hotels ................................................ 16

BEST ADVICE The best career advice ever received by South African hotelier Liz McGrath ......................................... 30

Q&A WITH PACO PEREZ & PATRICIA URQUIOLAAn interview with the ‘Accidental’ Spanish power couple of food and design ................................................ 32

Q&A WITH KÁROLY GERENDAIThe man behind Budapest’s first Michelin Star restaurant speaks about the evolution of diners’ expectations ..................... 40

Q&A WITH SIMONE CAPORALE A conversation about inspiring cocktails with a Surrealist twist .... 56

THE BEST:HOTEL ROOFTOPS ................................................................... 58GOURMET SHOPS ................................................................... 66DESTINATION RESTAURANTS ................................................... 76WINE CELLARS ......................................................................... 86

THE CONSULTANT Learn more about your hotel from the outside looking in ............. 96

PROFILES:BARCELONA’S HOTEL PRAKTIK BAKERYA slice of life: Bringing the ‘affordable luxury’ of freshly baked bread to guests and locals ........................................................................ 98

JOHANNESBURG’S SAXON HOTELHow an already exceptional hotel upped its game by employing a top chef to overhaul F&B offerings ........................................... 106

GREEN SPOTLIGHTVancouver’s Forage restaurant at Listel Hotel .............................. 114

LAST LOOK .............................................................................. 120NEXT ISSUE ............................................................................. 122

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ISSUE NO. 1 – 2015 THE FOOD & BEVERAGE ISSUE – HUF 1590HUNGARIAN EDITION -

Welcome to the brand new Budapest edition of Hotelier International. We are pleased to present to our local readers this esteemed international publication, which offers insight into the industry from a B2B perspective. By perusing these pages, we hope you will find inspiration through some of the more compelling developments in the hotel food and beverage industry in Hungary and around the globe.

In our f irst issue, we speak to renowned Budapest restaurateur Károly Gerendai whose Costes restaurant was the recipient of the f irst Michel in Star in Hungary (p40). The general manager of the Four Seasons Hotel Gresham Palace Budapest talks to HI about the excit ing and chal lenging task of running one of the world’s most beautiful hotels (p16).

In our Conciege section, dedicated to innovative developments in the industry, we address sharing economy website Airbnb’s impact on the local hotel industry and provide a roundup of the food and beverage experiences offered at f ive-star hotels in

Budapest. The burgeoning new wave coffee scene also warrants a mention here.

Much can be gleaned from the best in the business and our best of section does a great job at highl ighting the most excit ing and unusual features at hotels around the world from the best gourmet shops, to the best wine cel lars, the best destination restaurants and the best hotel rooftops.

Our Hotel Profi les component also has an international focus, bringing to l ight some of the more noteworthy F&B destinations. Barcelona’s Hotel Praktik, for example, has found a novel way of attracting guests by instal l ing a ful l-scale gourmet bakery in its lobby (p98), while Forage at The Listel Hotel in Vancouver draws in customers with its very local fare (p114).

We hope this publication inspires you to see the industry from a different perspective and we’d be more than happy to hear your feedback and ideas at editor@hotel ierinternational.com.

S I N C E R E LY,

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

VOICE

The evolution of Budapest’s culinary scene has helped raise the bar in all arms of the service industry including what guests can expect from local five-star hotels, from carefully crafted menus to impeccable service. But competition is fierce and keeping guests from dining out is becoming increasingly challenging.

The Corinthia Hotel, formerly the Royal Hotel, has seen remarkable changes in its 120-year history. Now under the helm of Executive Chef Péter Bolyki, the hotel’s food and beverage profile includes the Brasserie & Atrium Restaurant which leans on the traditions of Hungarian cuisine with a cosmopolitan twist, Le Bar, which serves cocktails in addition to luxurious burgers and the Rickshaw, which is a nod to the flavours of the Far East. Also part of the property are the renowned Bock Bisztró from

winemaker József Bock and the Szamos Marcipán Royal Café.

German-born chef Deff Haupt is the new executive chef at the Paris Budapest Restaurant of the Sofitel Budapest Chain Bridge Hotel. He brings an adventurous cooking style to the table and experience honed at some of the world’s best restaurants. His menu features a fusion of French and Hungarian cuisine with an emphasis on local suppliers.

The nearby Four Seasons Hotel Gresham Palace Budapest opened its Kollázs restaurant a few months ago at the former site of its Páva restaurant. The art nouveau interior centres around four key elements: the rotisserie, central bar, wine cellar and patisserie. The focus is on modern European and French brasserie-style cuisine with a handful of Hungarian specialties. The hotel’s Lobby Bar has a special afternoon tea programme during which tea is served in traditional Hungarian Herend porcelain along with finger foods and the tinkling of a live piano.

The Kempinski Hotel Corvinus Budapest is home to one of the world’s most renowned Japanese fusion restaurants,

Nobu, which draws in substantial non-hotel trade. The ÉS Bistro and Deli run by restaurant impresario Zsidai and co. also aims to be more than just a hotel restaurant while focusing on traditional Hungarian dishes and international comfort food. ÉS is also one of the few five-star establishments to offer craft beers and direct trade coffees.

A fresh addition to the local five-star hotel scene, Aria has involved farmers from one of country’s most impoverished regions in the northeast of Hungary to produce ingredients used at the hotel. The kitchen at Stradivari takes these ingredients to create contemporary renditions of Hungarian cuisine by incorporating French and Italian elements. The hotel’s Skybar boasts one of the best views of the city for sipping cocktails and caters to private parties and corporate events.

The Budapest Marriott Hotel has for years been producing one of the city’s best brunches and their recent interest in fresh young talent led to the launching of an innovative tender for young entrepreneurs. The winning team, Marionett Craft Beer House was awarded a rent-free space to bring Budapest’s craft beer revolution into a hotel setting.

FIVE-STAR FOOD AND DRINK

ISSUE NO.1 4TH QUARTER 2015 A HOTELIER’S HELP DESK

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HOW WAS THE SERVICE?

With hotels increasingly vulnerable in the age of social media and the reputation economy, guest feedback is increasingly valuable. Some hotels send questionnaires to mobile devices for customers as soon as they get in a cab to the airport. Some pose questions on iPad at the front desk or in rooms.

Hotels work on their surveys with a variety of partners. New World Hospitality’s surveys focus on a customer’s “emotional connection” with staff members. Dorchester Collection

retains Gallup to collect more than 10,000 surveys annually. Wyndham guests receive their post-stay surveys directly from TripAdvisor and can see the results on Wyndham’s website. Hyatt scans and analyses comments from Facebook, Twitter and other social media. Comments that are especially negative or positive set off alerts to the appropriate general manager, who can directly approach the guest on that social network.

Hyatt’s survey system is being integrated into guest profi les so the information is avai lable as they check in. That way, for example, the front desk staff may assign them a room far from an elevator because of comments on a previous questionnaire. Hotel group Lindner, which has 34 hotels in Europe, uses software for similar ends.

Meanwhile Marriott’s social media sites encourage idea submissions that the community can vote on, and the company reports back with what it is doing at their properties. Other hotels directly act on feedback posted on sites such as TripAdvisor. Omni Hotels and Resorts says it made a point of instal l ing more electrical outlets and better bathrooms in al l new-builds and renovation projects after several complaints from travel lers on such websites. The Loews Regency in New York claims it included a central master l ight switch in al l guest rooms after onl ine moans from guests about the number of l ights and switches they have to turn off. - BF

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Coffee is essential to most humans. It is consumed at the beginning of the day, after meals and several times in between making it a vital part of any hotel’s offering. With the number of discerning coffee drinkers on the rise, the source of the beans and quality of the brew are becoming increasingly important to a growing number of coffee drinkers. Although Hungarian hotels are starting to catch on, many still boast an offering of drinkable though not exceptional mass-market coffee brands.

The wealth of quality European roasters, a handful of which are local, are a sign that the new wave is taking hold. ÉS Deli in the Kempinski hotel offers speciality coffees from a “deli” counter adjacent to the hotel’s lobby. Coffee expert Máté Nezvál has selected a blend of Arabica beans from Rwanda and Guatemala sourced via direct trade to reflect a fruity acidity so popular in coffees today. Tamping, pulling and the

precise steaming of high fat milk are also essential in the ÉS mix.

Hungary’s old world coffee houses, which came to prominence during the Austro-Hungarian empire, when coffee houses where the hotbeds of cultural activity, remain a substantial tourist draw. Rightfully so, as those coffee houses that did not succumb to the bombs of World War II, or the 1956 uprising, or 50 years of communism, and were restored to their former splendour, have become a true curiosity. It was here that generations of artists and literati formed revolutionary ideas or simply whiled away their days among friends or in solitude over a notepad or a newspaper.

True coffee connoisseurs with a discerning palate, however, have a very different agenda. Their constant search for the best beans, perfectly roasted, ground to just the right size and brewed accordingly by expert baristas has fuelled a coffee revolution in the capital and around the world that has seen the emergence of hip and contemporary cafés all across Europe. Unlike their forefathers, elaborate cakes are not the focus but rather the beans and in many cases the source of these beans, whether they be fair trade

(produced under fair trade conditions) or direct trade (purchased directly from farmers).

The bulk of new wave cafés were opened by young entrepreneurs, who are responsible for influencing, albeit slowly, the way Hungarians drink coffee. These establishments, which are scattered around central Budapest include the pioneering Espresso Embassy, the Blue Bird roastery, Fekete and Budapest Baristas among others. They tend to attract out of town visitors and lean towards minimal interior design – no gold embellishments – and serve a memorable cup of coffee in all its varied forms. Special requests for a flat white, doppio or macchiato are not met with a quizzical look, but are instead prepared with care.

BUDAPEST’S NEW WAVE BREWS

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Hotel televisions have evolved dramatically since their humble beginnings as an in-room entertainment system with a few channels to chose from, to an interactive interface from which guests can operate their mobile devices.

The first notable developments took place in the early 1990s through the introduction of video-on-demand. This system not only enhanced a guest’s experience but also provided a source of income for hotels through a per-view purchasing system. As this framework was phased out, more complex systems, operating from a central server were put in place.

International firm LG has a substantial market share in Hungary and the rest of Europe and has been using their leading position to influence the direction of technological developments in the sector of in-room entertainment for the past 20 years, according to Regional Sales Manager of LG in CEE, Mihály Klemencz (pictured).

The star rating of a hotel is key in determining what sort of television a hotel will purchase and what kind of services will be made available to guests. In the case of three-star hotels and below, in-room entertainment systems are similar to what guests might find on their televisions at home, with a few extra features such as menus, Klemencz says.

In three-star hotels and above, televisions, in particular those manufactured by LG, can be programmed by hotel management to include all kinds of menus that provide information to guests about the hotel, its programmes, facilities, services and in the case of larger hotels, about local attractions, weather and even airport flight schedules.

The systems tend towards more interactive features in four- and five-star hotels, as with LG’s Pro:Centric, which not only enables hotel management to provide information to their guests but also allows guests to access their balance and order room service or tickets for the various attractions in the city they are visiting. Guests are also able to connect their mobile devices to their in-room television sets. The Pro:Centric makes it easy for hotel staff to customise the billboards to promote the hotel’s services and amenities with quick updates that are paving the way for paperless communication between hotel management and guests.

Many of the major hotel chains, such as the Hilton, include interactive television systems in their promotional materials to let guests know about the type of services they can expect during their stay. And this is an important feature given that 99% of guests staying at these establishments have

some sort of mobile device that they would like to connect to their television be it Android, Windows or Apple devices, Klemencz adds.

LG is one of the leaders in the field, not only because it has a comprehensive range of products in all three categories of hotel televisions but also because it offers competitive pricing on both its units and its central servers as well as reliable on-site service, all of which are important factors when making a big purchase.

FOR YOUR VIEWING PLEASURE

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People increasingly travel for the craft beer movement in the United States, which has led to a spike in beer tourism. In the case of Hungary, the focus has remained on wine tourism, despite a burgeoning craft beer market that has grown rapidly over the past few years. Much can be learned from US hoteliers about the untapped potential of beer-focused experiences from in-house tastings to brewery tours.

At Burlington’s Hotel Vermont, for example, a beer concierge helps guests gain access to Vermont’s world-class beer scene. The best beer in Vermont is brewed in small batches with very limited distribution, making it difficult to find, so for visitors a beer concierge comes in handy. The hotel offers a two-night experience, “Hops and Malts: Hotel Vermont’s Craft Brew Tour”, which includes a concierge-guided tour of local breweries, transportation and lunch.

In New Hampshire, the Sheraton Portsmouth Harborside Hotel has a beer

master on staff. “The main draw of a hotel having a beer master is to promote the growth of an exciting industry. New England, for example, is becoming a hotbed of activity for craft beer. New Hampshire has nearly 40 breweries, Maine has 60 breweries and Massachusetts and Vermont are heavily growing,” says the Sheraton’s beer master, former beer blogger and enthusiast Brian Aldrych.

Beer tourism is also on the rise in San Diego. At The US Grant Hotel, sommelier, mixologist and cicerone Jeff Josenhans officially started brewing the Grant Grill’s signature Imperial Manhattan

Rye Red, in collaboration with the local Mission Brewery. This imperial red ale is infused with cigar smoked Luxardo cherries and then aged in Grant Grill’s US Centennial Manhattan seasoned barrels for four to five months.

The San Diego Marriott Gaslamp Quarter pays a nod to the booming local craft beer scene (San Diego County now has over 50 breweries) by offering a “Brew Diego” package that takes guests to beer hotspots in San Diego’s Gaslamp Quarter.

Developments in the Hungarian craft beer movement in both production and consumption have seen exponential growth with a handful of cool pubs now serving a rich variety of craft beers but for an all-encompassing experience the Craft Beer festival held three times a year, features the finest brews from over 60 local producers.

Budapest’s Aria Hotel, is one of the few five-star hotels to offer a selection of craft beers including Scotland’s Brewdog and IPAs from local producer Rothbeer. The ÉS Bisztro at the Kempinski also serves craft beers from the popular Fót, Bors and Szent András breweries.

Recently awarded a tender to operate in a small space within the Marriott Hotel, the Marionett Craft Beer House (pictured) brings 16 varieties of Hungarian and two out-of-country brews to a growing fan base of craft beer lovers. Order your beer at the bar and trigger the movements of marionettes directly connected to the beer taps. This is so far the only dedicated craft beer bar affiliated with a Budapest hotel and it’s not likely to be the last.

CRAFT BEER TOURISM

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SIGNATURE COCKTAILS

Lobbies may be a hotel’s immediate attention getter, but it’s the bar that’s increasingly becoming the scene-stealer. After all, who wants to hang out in a lobby when they can cozy up to a cocktail? Here’s a look at three watering holes serving up killer signature cocktails that have the locals flocking in. Bottoms up!

Swanky Balthazar, in the 90-room Hotel d’Angleterre in Copenhagen, which reopened May 2013 following a two-year closure, claims to be Denmark’s only champagne bar. Named for the 12-litre champagne bottle, this upscale newcomer features over 160 champagnes and a slew of signature champagne-based cocktails. The classy Duchess blends Hennessey Cognac, Merlet apricot brandy, fresh lime and honey. For

a tipple with a tad more muscle, opt for the Old Smoking Rifle made with Knob Creek bourbon, amaretto and a dash of grenadine syrup.

In central Brussels, the Lounge Bar at the 150-room Dominican Hotel is an oasis of orange fabrics and warm woods. Amongst the long list of traditional cocktails are several in-house specialities named for the hotel, which sits on the site of a 15th century Dominican abbey. Try the Dominican Gin Fizz, a heady mix of Plymouth Gin, freshly squeezed lemon juice, sugar syrup, egg white and Chartreuse. Better yet, order the house’s number one specialty, the Dominican Think Pink, a smooth concoction of Hendrick’s gin, St. Germain Elderflower, Apollo 11 and Fair goji berry liqueurs.

One of Manhattan’s newest bars is Henry, located in the lobby of the Hudson Hotel. Named after the legendary explorer Henry Hudson, it has an extensive signature cocktail list created by world-renowned mixologist Ryan Chetiyawardana (a.k.a. Mr. Lyan),

a two-time UK bartender of the year. Among the yummy offerings are the Living Cocktail made with miso caramel, homemade carrot vinegar and reposado tequila. More refined palates may prefer the Polleno made with fresh sour apple, sweet apple, fino sherry and fennel pollen. – CAS

Food waste costs the UK hotel sector alone £318 mil l ion each year, according to Green Hotel ier. Innovative ways to cut down or reuse hotel waste are not a luxury, but a must.

Many hotels are converting food waste into fert i l izer, such as the Hilton Hotel in Athens, which uses a Dehydra food waste dewatering system to produce compost produced to nourish the hotel grounds. Even more signif icant are the systems turning organic waste into energy (anaerobic digestion), used by, for example, al l the Disney World hotels, which are partnered with Harvest Power to enable cost-effective production of electr icity.

Lancaster in London attempts to avoid generating food waste where possible, promoting ‘nose to tai l ’ eating in its restaurant. The approach is more ecological and a fashionable sel l ing point in its own right.

In countries around the world, food banks and non-profit distr ibuting groups make it easy for hotels to send in food surplus. In the Middle East, Hi lton Worldwide, Crowne Plaza and Style Hotels are al l sponsors of the

Food Banking Regional Network, which operates in countries throughout the region. In the United States, Hilton, Marriott, Starwood and other hotel groups have partnered with food bank networks including Feeding America.

With food waste diverted from costly landfi l ls, meals provided for the hungry, energy generation, compost creation, and cost savings from waste reduction, action on food waste makes perfect sense. – AB

WASTE NOT, WANT NOT

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SWEET TREATS AS BRAND BUILDERS

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

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

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

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

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

its popular afternoon teas into a l ine of preserves.

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

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

BEYOND THE MINIBAR

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

So new luxury Boston hotel Fifteen Beacon includes local faves l ike Boston Baked Beans. The Fairmont Pittsburgh includes local beers Penn Pilsner and Yuengling. The Çirağan Palace Kempinski crams its minibars with Turkish del ights, Turkish coffee and even coffee cups from Istanbul’s f ine brand Selamlique. The Four Seasons Florence plays up its grand dame status 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 that opened in May in New York’s Garment Distr ict, took things a step further, by dovetai l ing

two pampering staples — the upscale snack and the turndown service. An eight-item rotation of local ly sourced or homemade items include Baked by Melissa cupcakes, Truff les by David Burke and Chocolate Dipped Fancy Fortune Cookies with ‘Archer messages’. Because nothing screams anti-cookie-cutter hospital ity louder than a wonky cookie. - BF

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The sharing economy website Airbnb.com is an online interface that enables registered members to book flats for shorter or longer stays while also providing a forum for hosts to rent out their flats. It’s being promoted as a cheaper and cooler alternative to booking a hotel and since its founding in 2008, over 40 million guests have used Airbnb. Until three years ago, most users were in the United States, but today the majority of Airbnb stays are in Europe with more than 6,700 listings appearing in Hungary.

But just how do these numbers affect the local hotel industry? According to company spokesperson Patrick Robinson, Airbnb listings in Hungary are growing by an estimated 70% yearly while the number of travellers using Airbnb’s services has increased by 145%. Yet Robinson insists that his company does not take business away from the Hungarian hotel industry.

“Hospitality is a growing industry and there is enough room for everyone,” he says adding that “hotel occupancy rates are higher than ever and we strongly believe we’re helping more

people travel, which is good news for everyone.” This is reflected in a growth of 18.6% in revenue per available room compared to the previous year, Patrick says.

Entrepreneur Henry Kallan who is the owner of the brand new Aria Hotel disagrees and suggests that Airbnb is targeting the typical tourist type of traveller looking for a reasonable deal that might otherwise book a hotel, so the economy class is clearly suffering here, he says. There are also all kinds of issues like safety, liability and the lack of regulations that come into play in the event of accidents such as a fire, says Kallan. This is where problems can arise, he adds.

Robinson on the other hand believes that Airbnb compliments the local tourism industry by spreading the economic benefits across cities to new communities and businesses that have previously been unable to benefit from tourism.

“Airbnb data shows that the average Airbnb guest is over 30 years old, educated and professional. They stay longer than hotel guests and are more likely to return,” Robinson explains. And their preference for living like locals would suggest that they may not be the target audience for five-star hotels. Not to mention, self-catering flats do not offer any of the services of a luxury hotel. It remains to be seen, however, how Airbnb might develop its service arm and if they will ever become a tangible threat or if these are in fact two very distinct segments that are not likely to overlap.

AIRBNB VS. THE HOTEL INDUSTRY

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Q&A YVES GIACOMETTI

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Q&A YVES GIACOMETTI

YVES GIACOMETTI

GENERAL MANAGER OF THE FOUR SEASONS HOTEL GRESHAM PALACE BUDAPEST

AN INTERVIEW BY: PETER PRITz

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Q&A WITH

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Q&A YVES GIACOMETTI

Yves Giacometti arrived in Budapest in 2010,

following a transfer from Buenos Aires where he

also served as general manager. In his 30 years

of service with the Four Seasons, Giacometti has

worked in seven countries on four continents

and has always been quick to adapt to new

environments, and his move to Budapest was

no exception.

Giacometti’s workplace also happens to be a

designated World Heritage building and one

of the Four Seasons’ most prized properties.

Well situated on the banks of the Danube

River, at the foot of the historic Chain Bridge,

this Art Nouveau landmark was originally built

in 1906 to house the offices of London-based

Gresham Assurance Company, as well as luxury

residences on the upper floors.

The painstaking renovation of the Gresham

Palace, that had been left to decay for

decades, was completed in 2004 and is true

to the original design in all its details from the

ornate ironwork on the façade, to the stained

glass ceilings and the neverending ceramics

throughout the grand lobby.

As General Manager, Giacometti has been

instrumental in the evolution of the hotel over

the past five years and is particularly proud

of the latest developments, specifically the

hotel’s new restaurant Kollázs. It is the result

of three years of thorough work and innovative

solutions to age-old problems, namely how

to bring non-hotel trade in and prevent hotel

guests from dining out.

HOTELIER INTERNATIONAL: What was your first reaction when you were asked to take on the role of general manager at Four Seasons Budapest?YVES GIACOMETTI: When they asked if

I was willing to move to a new location, the

timing was right. I had been in Latin America

for about 15 years, ten of which I served as a

general manager. Since I am French, it seemed

logical that I should return to Europe after being

away for so many years. So I didn’t have to think

twice about it even though I had never been to

Budapest before. But I knew the reputation of

the Hotel so there was no question that it was

the right thing to do.

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Q&A PACO PEREZ & PATRICIA URQUIOLA Q&A YVES GIACOMETTI

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Q&A YVES GIACOMETTI

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Q&A YVES GIACOMETTI

KOLLÁZS IS A CONTEMPORARY EUROPEAN-HUNGARIAN BRASSERIE AND BAR THAT BRINGS TOGETHER

FOUR DISTINCT ELEMENTS: THE ROTISSERIE, THE BAR, THE WINE

CELLAR AND THE PATISSERIE.

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Q&A YVES GIACOMETTI

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HI: Can you speak a bit about the renovation of the hotel prior to the opening in 2004, and why it took five years to complete?YG: It was a very rundown building when we took

over the renovation process in 1999. We had to

build everything from top to bottom, including

electrical wiring, plumbing, air conditioning

and Internet, and do a complete redesign to

turn the building into a hotel. We also had to

respect the historical elements because it is a

heritage building, and this in itself was a very

time consuming process. The owner at the time

also wanted to ensure that we build the most

beautiful hotel in this part of the world. We spent

a lot of time and a lot of money to reproduce all

the details and to make it compatible with the

expectations of modern travellers.

HI: What is the typical demographic of your guests?YG: The hotel is more for tourists than business

travellers. A good 40 percent of our guests are

from North America and the rest are made up of the

various European countries, the main one being the

UK, followed by Germany, Switzerland, France and

Spain. Russian guests still comprise a substantial

part of our business, as do guests from the Middle

East, but in terms of numbers that amounts

to about seven percent of our overall visitors.

HI: What are some of the accomplishments that you are most proud of at the hotel?YG: Our most recent achievement is the

opening of our new restaurant, Kollázs –

Brasserie & Bar, which we worked on for about

three years. It has been receiving great reviews

and great feedback from our guests and was a

real team effort. Everybody involved was very

passionate about it and that makes it more

valuable. It quickly established itself as a great

meeting point and a pleasant environment for

eating and drinking.

Equally rewarding is being able to attract and

bring in new Hungarian talent to the Hotel

Q&A YVES GIACOMETTI

24

Q&A YVES GIACOMETTI

and see them work passionately, evolve and

succeed in what they do.

The third thing is the success of the business,

which we achieved thanks to the joint effort

of the management and the staff. The growth

we are experiencing today, no one would have

expected two years ago. Every business goes

through a cycle and we are definitely on the

upswing for now, but we are also prepared for

the times in which the cycle begins to move in

the opposite direction.

HI: How well is Gresham Palace Budapest doing, compared to other major hotels in Hungary?YG: Well, I am not at liberty to share any

numbers but I can say that we are No. 1.

in Hungary if we take into consideration

our rates in relation to occupancy. We are

definitely leading in terms of our rates. There

is about a €200-€250 difference between

us and the competition. We are not at the

top in occupancy alone since some other

hotels tend to have stronger occupancy, but

25

Q&A YVES GIACOMETTI

the combination of both makes us a market

leader.

HI: What is the overall concept behind the Kollázs restaurant?YG: We wanted to create a restaurant that

gives patrons the impression that it is an

independent restaurant, to create something

that is disconnected from the hotel. It still

has an entrance from the hotel but there is

also an entrance from the adjacent pedestrian

street.

Kollázs is a contemporary European-Hungarian

brasserie and bar that brings together four

distinct elements: The rotisserie, the bar, the

wine cellar and the patisserie. In addition to

this, we have an all-season convertible terrace

around the restaurant. It was important for us

to make the restaurant very welcoming and

accessible to passersby.

HI: How can you prevent hotel guests from dining out in an increasingly competitive market of high quality

26

Q&A YVES GIACOMETTI

THE GRESHAM HAS A RICH HISTORY AND WAS RENOVATED TO REFLECT THE SAME ATMOSPHERE AS WHEN

IT WAS FIRST BUILT.

27

Q&A YVES GIACOMETTI

and Michelin star restaurants, especially ones that are so close to the hotel? YG: It’s true that Budapest offers a very wide

selection of good restaurants. One of the key

elements we focused on when we first opened

Kollázs was to target local clientele because if

we have local clientele on a steady basis, the

hotel guests will want to dine in simply because

the restaurant is busy. We’ve put all our efforts

into promoting the restaurant via social media,

via different activities such as the beer dinner

held recently, the blind date with the chef listed

as a special on our menu, and the rotating art

collection provided by Art Market Budapest. Our

aim is that over time, local clientele will become

loyal to the restaurant.

HI: What do you mean by blind date with the chef?YG: It means that you don’t know what you’re

going to get. The chef prepares what he feels

like on a given night. It’s not on the menu. You

just notify the server of your food allergies and

preferences and the chef prepares you a meal

with whatever fresh ingredients he has at his

disposal. It’s essentially a degustation menu.

But you can also have a blind date with the

sommelier. Together with the chef they can

create a unique and tailor-made food and wine

experience.

HI: Can you speak a bit about your other F&B offerings? YG: We have a Herend tea service in the Lobby

Lounge and Bar every day from 3-6 pm. Herend

provided us with tea sets in which to serve the tea

that we offer alongside pastries and sandwiches

prepared with a Hungarian touch. And a pianist

provides the musical accompaniment.

We have also developed a concept for the bar

that is a bit more sophisticated than the offerings

at the Kollázs restaurant in that we prepare

traditional cocktails in elegant crystal glasses. The

Kollázs bar, on the other hand, is more creative

and modern with a unique set of cocktails.

HI: You were voted the fourth best luxury hotel in the world and the first in Europe by reviewers on TripAdvisor. What makes your Hotel so special? YG: Gresham Palace was built more than a

hundred years ago. It has a rich history and was

renovated to reflect the same atmosphere and

Art Nouveau style as when it was first built. If

you walk around the premises, you’ll be amazed.

There is not one corner inside or outside

the building that does not contain a special

attraction. At the same time, it was modernised

to meet the requirements of the 21st century.

Add to that the welcoming reception, the music,

the lighting, the artwork, all of which contribute

to a great hotel experience. There is also no

better location for a hotel that I can imagine,

and it has been recognised globally. But what

really makes it outstanding is the level of service

and genuine personal care provided by the

Hungarian employees.

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Q&A YVES GIACOMETTI

IT IS REWARDING TO BE ABLE TO ATTRACT AND BRING IN NEW HUNGARIAN TALENT TO THE HOTEL

AND SEE THEM WORK PASSIONATELY, EVOLVE AND SUCCEED IN WHAT THEY DO.

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Q&A YVES GIACOMETTI

3030

Liz McGrath is the only woman in the world to own three Relais and Chateaux hotels, but she became a hotel ier by accident. Throughout her long and happy marriage to Gerald McGrath, a prominent f igure in the recording industry, her interest in luxury boutique hotels was only as a guest. But when Gerald died

suddenly, almost 30 years ago, part of Liz’s inheritance was the old Lookout Hotel – a ‘one-star dump‘ in Plettenberg Bay on South Afr ica’s East Coast. Instead of

doing the prudent thing and sel l ing it, Liz sank al l her energies into transforming it. That dump is now The Plettenberg, which stands alongside The Cellars-Hohenort in

Cape Town and The Marine in Hermanus to form The Collection by Liz McGrath.

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BEST ADVICE“The Plettenberg became my therapy. Gerald and I had

bought it together as a fun project, and I didn’t want to simply sel l i t and move on. For inspiration I turned to the Relais and Chateaux hotels Gerald and I had holidayed in throughout our marriage. The emphasis on history, on beautiful things, on excel lent food and a ‘sense of place’ left a lasting impression on me and gave me something to aspire to.

Gerald and I visited two or three of these hotels every year, and although there’s a l i tt le bit of al l of those places in my three hotels, one establishment real ly stands out. Peter and Christ ine Smedley, who owned the splendid Ston Easton Park near Bath, were vaguely related to me, and this connection al lowed me a behind-the-scenes look at the workings of a boutique hotel. The Smedleys showed me that ‘small is special’, and it is credit to them that every single room in each of my three hotels is decorated differently.

But, I soon learned that running hotels is not only about decorating rooms, preparing dinners and servicing guests’ requests. Balancing the books is vital to the success of any business, and hotels are no different. In this sphere I rel ied heavi ly on the advice of my late husband who impressed upon me that any absentee owner needs a strong f inancial company to oversee their business. I’ve used the same accounting f irm for over thirty years, and although I understand more about balancing the books now than I did when I started out, it is st i l l very reassuring to know that someone else is watching out for the bottom l ine.

A few years after The Plettenberg opened, one of the directors of the Relais & Chateaux arrived unannounced. When he told me that my hotel could become a member of this select establ ishment, I was astonished, but I didn’t need long to consider his invitation. The Relais & Chateaux has been one of the greatest supports throughout my career. They have helped me to understand that one can never stand sti l l in the hotel industry, even if one’s hotels venerate the past.

Recently, my greatest success has come through the transformation of my hotels’ restaurants. Because they’re al l semi-rural, they needed something which would make them

stand out. I set out to f ind a chef who could achieve this, and in this mission I once again rel ied on the advice of my late husband who l ived by the mantra “You are only as good as your staff.” My Executive Chef, Peter Tempelhoff, is the embodiment of this mantra, and his cooking has real ly put our hotels on the world map.

Perhaps the greatest vindication I have ever received was when we hosted the annual Relais and Chateaux banquet at The Cellars-Hohenort in 2010. Raymond Blanc arrived earl ier than expected and asked if he could have a tour of our kitchens. With sl ight trepidation Peter and I agreed, but we needn’t have worried. As he was leaving, Raymond didn’t say much, but it meant the world to us. “Excel lent,” he said,

“Keep it up.” After the dinner we received a standing ovation from the 40 Grands Chefs attending, whose restaurants comprised a total of 72 Michel in Stars. A year later Peter was awarded the t it le of Grand Chef.

Author Bio: Nick Dall is a freelance journal ist based in Cape Town. Most of his work is travel-related and has been published extensively both local ly and abroad. www.nickdall.co.za

THE BEST CAREER ADVICE EVER RECEIVED BY SOUTH AFRICAN HOTELIER LIZ MCGRATHAS TOLD TO: NIcK DALL

CONCIERGE

32

Q&A PACO PEREZ & PATRICIA URQUIOLA

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PACO PEREZ & PATRICIA URQUIOLA

AN INTERVIEW BY: BOyD FARROw

Q&A WITH

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IN CONVERSATION WITH THE “ACCIDENTAL” SPANISH POWER COUPLE

OF FOOD AND DESIGN

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Paco Perez is possibly the world’s hottest chef right now—the protege of Ferran Adrià, whose restaurant el Bulli put Spanish molecular gastronomy on the world map, and a winner of two Michelin stars for his own Miramar restaurant and hotel in northeastern Spain. Patricia Urquiola, meanwhile, is one of the world’s most in-demand designers and architects, with the Mandarin Oriental Hotel Barcelona under her belt and a roster of clients including Alessi, B&B Italia, Flos, Foscarini and Kartell clamouring for her attention. Last year these two Spaniards found themselves accidentally collaborating on Das Stue, an ambitious venture to turn a former landmark Danish embassy building in Berlin into a high-end hotel. What they created turned out to be not just the city’s – but one of Europe’s – coolest hotels.

Hotelier International: Paco, why did you choose Berlin as the place to open your first restaurant outside Spain? And why did you choose to open it inside a hotel?

Paco Perez: It was not as if I were sitt ing down being asked to choose between lots of different projects. This unique project happened to be offered to me, and several factors appealed about it. Berl in is a great, open, cosmopolitan city, with a recent history, and it wil l continue making an important gastronomic contribution. A city l ike this deserves diversity, and I think a project of this magnitude deserves to have a typical Iberian restaurant at its forefront!

HI: Patricia, what was your overall design mission for Das Stue and what was the look you were attempting to create? Did you want Spanish flourishes?

Patricia Urquiola: Actual ly it was a coincidence that Paco and I are both from Spain. I was interested in creating something very Berl in-centric, seeing the Siegessäule column from your room and at the same time being in contact with nature – the park facing the hotel, away from traff ic. At the same time it’s a sort of l iv ing room, a meeting place for guests and local people. I also wanted to respect the identity of the space, the historical element of the bui lding. I’ve tr ied to respect the original marble stone of the façade and the atr ium, using wood, travert ine

35


stone, resins, micro concrete, opaque ti les and copper, jaquard texti le and custom design. Some of the original parquet has been restored.

HI: Paco, solely from a chef’s perspective, how important is the design of the restaurant and bar areas to the food on the menu?

PP: It is always important that the design end should express the emotional level displayed in the restaurant. In short, a restaurant should always be l ike a great perfume set in a beautiful bott le that is more beautiful than itself. Whatever warmth and emotion you can convey or express in a space – whatever makes people feel at home ult imately – is what ends up defining design. Ult imately the most important thing for any restaurant

OUR CREATIONS ARE SIMPLE, BUT NEVER SIMPLISTIC,

AND THEY ARE PREPARED ACCORDING TO THE RULES OF

HONEST CRAFTSMANSHIP.

36

Q&A PACO PEREZ & PATRICIA URQUIOLAQ&A PACO PEREZ & PATRICIA URQUIOLA

A RESTAURANT SHOULD ALWAYS BE LIKE A GREAT PERFUME SET IN A

BEAUTIFUL BOTTLE THAT IS MORE BEAUTIFUL THAN ITSELF. WHATEVER

WARMTH AND EMOTION YOU CAN CONVEY OR EXPRESS IN A SPACE – WHATEVER MAKES PEOPLE FEEL AT HOME ULTIMATELY – SIS WHAT

ENDS UP DEFINING DESIGN.

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Q&A PACO PEREZ & PATRICIA URQUIOLA Q&A PACO PEREZ & PATRICIA URQUIOLA

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is to capture the whole essence of the food and transmit that inside whatever space you have.

HI: Your restaurant here, Cinco, is already legendary for its 25-course avant-garde tasting menus. How would you define your cuisine?

PP: To me al l cooking should be consistent, creative, humble and hard-working, with good, simple ingredients at its core. I l ike experimenting with different tastes, textures and aromas. I think that our creations are simple, but never simplist ic, and they are prepared according to the rules of honest craftsmanship. Menus are written plainly, and there are no gimmicks or extravagant f lourishes.

HI: Your kitchen is visible from the eating area – a bit of theatricality which is quite unusual for Berlin. Why was this important to you?

PP: The open kitchen is definitely part of a more comprehensive concept of an experience that people can enjoy in this space. It is also to let people not only see what we create but also how we do it.

HI: Patricia, can you tell us how the aspects of the food techniques must have inspired you as much as the location and history?

PU: I think the hotel’s design highl ight is the personalisation of each of the different areas. The signature restaurant has two souls, one part which is more joyful, l ike a big chef’s table, looking at

the kitchen and protected by a cei l ing of Tom Dixon’s hanging copper lamps and copper kett les. This accentuates the f ine dining experience of the restaurant, part icularly Paco’s avant-garde cuisine. In a second part, slatted walls and skyl ights frame a more casual, al l-day dining experience with a soft glow. But then the private dining room overlooking the park is decorated with animal sculptures, which l inks the room to the hotel’s surroundings too.

Author Bio: Boyd Farrow is a business writer

and editor who divides his t ime between

London and Berl in. Farrow has written about

the hospital ity sector for various international

publications, including CNBC Business, the

monthly magazine he edited unti l 2012, and

he reviews hotels for several magazines in

the US and Europe.

Fine Dining on SmartphonesDownload Your App for Smartphones and Tablets

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Q&A KÁROLY GERENDAI

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THE COSTES STORY

AN INTERVIEW BY: ANIKO FENyvESI

41

Q&A WITH KÁROLY GERENDAI


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As a young man, Costes proprietor Károly

Gerendai had very different aspirations. He and

a partner launched the first ever Sziget Festival

in 1993, which went on to become one of

Europe’s biggest music festivals. The popularity

of that event allowed Gerendai the luxury to

travel and see and experience other cultures,

and more specifically, other culinary traditions

at a time when his home country suffered from a

lack of noteworthy establishments. He dabbled

in the restaurant trade, but his true passion was

for fine dining.

When Gerendai opened Costes in 2008 on

a popular street in Budapest’s District IX, the

culinary revolution in Budapest was still in

its infancy. Gerendai’s vision was to create

something unique, where he and his staff could

focus on the details but also on ways to stay

one step ahead of the competition. His team’s

uncompromising approach to quality helped

Costes win a Michelin star in 2010, making it the

first restaurant in Hungary to receive the honour.

The second location, Costes Downtown, opened

in 2015 in the Prestige Hotel in Budapest and

although the atmosphere is more relaxed than

its predecessor, the focus remains on the

quality of the food and all the intricacies of a

well-rounded dining experience.

HOTELIER INTERNATIONAL: What was the concept when you opened the first Costes?KÁROLY GERENDAI: From the beginning, I

wanted to create the kind of establishment where

there would be no compromises in a trade that

is otherwise known for making compromises.

Fortunately there are now enough restaurants

to support the existence of producers that

can supply quality ingredients. Quality and

consistency have always been an issue for us.

HI: How has winning a Michelin star affected people’s expectations of their dining experience at Costes?KG: We were the first restaurant in Hungary to

receive a Michelin star and people believed that

what we offered was on par with international

standards. This is a big responsibility. What we

needed to do was focus not on keeping this

standard but on finding ways to improve. In that

way we could ensure that we wouldn’t slip in

quality.

Michelin may only focus on the food, but our

guests focus on much more than what’s on

their plate. From the moment they enter, they

start to form an opinion about the place. Our

job is to offer a level of service that satisfies

them on every level. We always need to exceed

expectations. And this challenge is increasingly

difficult as people’s expectations are increasing

given the number of quality establishments in

Hungary has also risen dramatically.


43Executive Chef Miguel Rocha Vieira


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Q&A PACO PEREZ & PATRICIA URQUIOLAQ&A KÁROLY GERENDAI

45


MICHELIN MAY ONLY FOCUS ON THE FOOD, BUT OUR GUESTS

FOCUS ON MUCH MORE THAN WHAT’S ON THEIR PLATE.


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HI: What are some of the biggest challenges you face in running your restaurants?KG: I never thought to be honest that it would

be unsustainable for so long. It’s been eight

years since we opened Ráday utca and we’re

still not turning a profit, but we’re close. At the

beginning, I never would have imagined it would

be such a hopeless scenario.

We made the decision to open the downtown

space because we figured that if it’s impossible

to make a profit in a restaurant as small as

the Ráday utca location then we should try to

open a restaurant where we can draw in more

customers and create a dining area and kitchen

that resolves many of the issues we encountered

at our first location.

HI: What can guests expect when they come to Costes?KG: The Ráday utca Costes is a typical fine

dining establishment while the Downtown

location is somewhere between bistro and

fine dining, in its relaxed atmosphere and

interior design that incorporates a lot of natural

elements.

Our strengths lie is the quality of our ingredients

as well as in our team, which is made up of

confectioners, chefs, servers and sommeliers

that help produce the kind of complex

experience that much of our competition cannot

afford to offer.

We want to create an environment where not

only the food is the focus but also the ambience

and the service. To make this happen, not only

does the kitchen need to work from morning

Sous chefs Eszter Palágyi and Tiago Sabarigo


47


RUNNING A SUCCESSFUL RESTAURANT IS ABOUT PLANNING

ALL THE DETAILS.


48

till night but the management and the rest of

the staff also have an important role in the

production. Running a successful restaurant

is about planning all the details. The perfect

symbiosis of these elements is really down to

the restaurant manager who has the complex

task of bringing it all together.

HI: How would you describe the style of cuisine at Costes?KG: Ráday utca represents an international

approach that doesn’t necessarily fit into one

particular style. It’s an amalgamation of what the

chef brings to the table and the culinary trends

that exist in Hungary.

Our chef is Portuguese and he didn’t grow up or

receive his training in Hungary so he had to learn

about ingredients commonly used in Hungarian

cuisine, from sour cream to mangalitsa pork and

how to incorporate these into his creations.

HI: What sort of ingredients do you work with?KG: Our goal at Costes Downtown is to work

with more Hungarian ingredients, many of which

come from small, local producers. In the case of

fish, we look at what we can acquire from the

region, such as the Adriatic. We also look to use

ingredients that are in harmony with nature. But

it’s a process and a challenge to find ingredients

of consistent quality in Hungary.

HI: Can you talk a bit about your team?

KG: A few months before we opened in 2008,

we had already selected our chef Miguel Viera.

We also brought over a couple of chefs in

training from Michelin star restaurants in France

and had them help train the crew. Today Miguel

acts as the executive chef for both locations

and consults with our chef Eszter Palágyi, who

worked under Miguel for two years. Our chefs

Tiago Sabarigo and Petra Tischler work at the

downtown location in rotation.

We try to work with the kind of people that

are committed and have achieved something

notable in their professional lives, but it’s also

important that they be young and dynamic and

willing to learn. We were able to attract a certain

calibre of staff not only because we give them

Sous Chef Petra Tischer


49


50


51

I WANTED TO CREATE THE KIND OF ESTABLISHMENT WHERE THERE WOULD BE NO

COMPROMISES IN A TRADE THAT IS OTHERWISE KNOWN FOR MAKING COMPROMISES.


52


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an opportunity to be innovative and develop

their skills but also because we give them room

to breathe and be individuals. Actually, many of

our staff come back to Budapest after working

abroad because they realise that they are able

to live here just as well as they could in London

or Dubai or anywhere else in the world. Our

sommelier, for example, has land and a winery in

Burgenland but he now works in our Downtown

restaurant.

HI: Costes is known for its presentation, can you speak a bit about that?KG: Presentation is like an art form and it’s an

important part of the culinary experience. To

do it right, you need someone who is creative

and talented. A plate needs to look like a work

of art, from the colours, to the textures, to the

shapes. But it’s also important to maintain a

balance between taste and presentation and

for one not to overpower the other. But the

environment in which the dishes are presented

is also important, right down to the flatware and

the handmade bill holder made of American

walnut, or the hanging garden and other natural

elements in the space. I think guests who dine

here have come to expect this kind of harmony

from us.

General Manager Zsombor Méhész


54

Hungary’s rapidly growing tourism industry, most notably in the capital

Budapest, has presented a number of challenges for the accommodation

sector in Hungary. Apart from wellness tourism, there is an increasing

number of business traveller who require more and more services from

their hotel. Even before making their reservation, they tend to investigate

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Given that mental and physical wellbeing are a vital part of their everyday

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55

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56

Q&A SIMONE CAPORALE

56

SURREALISM IN A GLASS

Q&A WITH SIMONE CAPORALE

57

Q&A SIMONE CAPORALE

57

Italian-born mixologist Simone Caporale began

his career in a small bar in the Lake Como

district of Italy and after honing his skills in

bars across Europe and the United States, he

landed in what he considers a cocktail paradise:

London, England. As bar manager of the

Artesian Bar in the Lagham Hotel, he devised a

Surrealism menu based on a recipe book written

by renowned Surrealist painter Salvador Dali

entitled “Les Diner de Gala”.

In September 2015 Caporale visited Blue Fox

The Bar in the Kempinski Hotel in Budapest to

hold a master class for all aspiring bartenders

and cocktail enthusiasts.

HOTELIER INTERNATIONAL: How were you lured into the world of cocktails?SIMONE CAPORALE: Coming from a

small village near Lake Como, there wasn’t

much to do during the summer apart from play

football on the church square. I was bored and

decided to get a summer job at a beach club

where I was responsible for collecting the empty

glasses and things progressed from there.

HI: What is the one cocktail on the Blue Fox menu you are most proud of?SC: Chameleon Crystal. It is served in a

wooden box which releases a fruity smoke

produced by cherry molasses and the drink is

a combination of yuzu juice from Japan, gin and

cypress cordial, all wrapped in a ray of light that

shines on the ceiling of the bar.

HI: Are you incorporating any Hungarian ingredients into your creations at Blue Fox?

SC: Yes, during the Surrealism night at Blue

Fox, we served a drink inside a bespoke instant-

infuser adorned with pine needles from the Buda

hills.

HI: What is your favourite ingredient? SC: The one I haven't tried yet...

HI: How has winning the International Bartender of the Year Award changed the way you make cocktails?SC: It hasn’t actually, but it has made me more

aware of the higher expectations guests have

with every passing year. The real challenge is

to exceed these expectations and it brings me

personal satisfaction when I succeed. The best

recognition for me is when a guest enters the

bar happy and leaves it even happier.

HI: What would be your best advice to young mixologists entering the field? SC: Be yourself. Don’t be afraid of making

mistakes. Behave responsibly toward your

guests and remind yourself that you are there to

do the job you love and not for the party.

AwAY FroM A BAr And pool, tHere Are lots

oF wAYs to MAke Use oF A Hotel rooFtop:

eXtrA rooMs, A kitcHen GArden or eVen

A plAce For GUests to ArriVe in stYle BY

Helicopter. BY: SuzAnne WAleS

Best HoteL rooFtoPs

www.jumeirah.com

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

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

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

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

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

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

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

the Vip lounge at dubai Airport (cost: 14.500 dirham, or approx. Us$4,000 for four people). whilst this

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

savvy stunts, from tiger woods teeing off to Andre Agassi and roger Federer playing a friendly match.

BURj aL aRaBdUBAi, UAe

ThE bEST Hotel rooFtops

www.fairmont.com/queenelizabeth

You could fill a hotel rooftop with deckchairs and a bar, sports equipment or clotheslines, but is there

a more lovely way to do it than with a garden? As urban gardens and city horticulture take hold across

all major cities, a hotel rooftop garden signifies a commitment to ‘green’ values and the environment. It

can also provide your kitchen with some (very) locally grown produce. Such is the case at the Fairmont

Hotel in Montreal. In 2011, the hotel started its rooftop garden, a project that has been flowering (and

expanding) ever since. The first seedlings were planted in horticulture containers, which at the end

of the first year yielded 275 pounds of herbs, edible blooms and vegetables. This amount has been

growing each year, helped along by larger pots, fewer varieties and expert advice from the city’s urban

agricultural movement. And although guests are not permitted to visit the garden, they can taste its

bounty in the hotel’s restaurant, where chef Martin Paquet incorporates the produce into dishes at the

famed Beaver Club Restaurant.

FAIRMONT QUEEN ELIZABETHMONTREAL, CANADA

THE BEST HOTEL ROOFTOPS


www.granddaddy.co.za

Most people associate airstreams with a trailer park. The Grand Daddy, a bright and buzzy boutique

hotel in Cape Town, decided to place them on its roof, providing extra guest rooms and one of the

most unusual roofscapes in the hotel business. The Grand Daddy’s Airstream rooftop trailer park exists

thanks to the passion the hotel’s original owner had for these mid-century design classics. Once they

were in place (they needed to be hauled up by crane from street level) local creatives were contacted for

the interiors, rendering each of the trailers with a unique flavour; from a pretty country cottage vibe to

African retro. In order to make the installation feel like a bonafide trailer park, each Airstream has been

bestowed with a little garden or patio and mailbox. ‘Regular’ hotel guests are given access to the trailer

park before 9pm to have a drink at the rooftop bar and see the trailers. “We sell the experience as a fun,

quirky way to meet and mingle,” says Bryony Shultz, the Grand Daddy’s general manager.

THE GRAND DADDYCAPE TOWN, SOUTH AFRICA




65

www.waldorfnewyork.com

The Waldorf Astoria, New York City’s grande dame, has been a first in many things. It was the

first hotel to offer electricity in all rooms and private bathrooms, it created the Waldorf Salad,

and it was the first hotel to make room service a standard feature. But perhaps none of these

events gained as much media attention as when bees checked in to the hotel’s rooftop in

April 2012. The Waldorf Astoria’s 360,000-strong bee community is housed in six prim little

hives that afford a spectacular view of the Chrysler Building. They share the same space as

the chef’s herb garden, and both the honey and herbs harvested here are used in dishes

and even cocktails downstairs in the hotel’s restaurants and bars (Lavender Honey Glazed

Chicken Breast sounds particularly appetising) as well as spa treatments. On average, the

W-A’s bees produce about 250 pounds of honey yearly and they have become an integral

part of the hotel’s ecosystem, watched over by the Waldorf’s chefs with help from the New

York Beekeepers Association. Although the rooftop is off limits to guests, they can see the

bees by taking the ‘Historical Tour’ of the hotel’s splendid art deco interiors.

WALDORF ASTORIANYC, USA


66

THE BEST HOTEL SHOPS ARE AN EXTENSION OF THEIR HOTEL’S BRAND, A SHOWCASE OF UNIQUE ITEMS OR A DRAW CARD FOR

CASUAL VISITORS. GOURMET FOOD IS THE PERFECT WAY TO ATTRACT NEW CUSTOMERS AND MAKE OLD ONES REMEMBER

YOU WITH DELICIOUS TAKE HOMES.

BY: SUzANNE wALES

THE BEST:GOURMET

SHOPS

66

67

When a venue receives a customer-choice award two years running, it’s a safe bet it’s

doing something right. Sidewalk is situated on the mezzanine level of the Hyatt Regency

Delhi and affords views of both the pool and the hotel’s lush gardens. In 2012 and 2013 it

won the ‘Best Confectionary’ category in the T imes Food Awards, which are hosted by the

hugely popular T imes City restaurant and nightl i fe web portal. Sidewalk brings a touch of

European café culture to downtown Delhi. Customers can eat in or take away, and many

loyal cl ients pick up house-baked breads, pastries, cakes and chocolates on their way

home from work. The aromas of Sidewalk’s baked goods f i l l this corner of the 558-room

hotel, enticing both guests and visitors to try something different.

SIDEWALK, HYATT REGENCYDELHI

www.delhi.regency.hyatt.com

THE BEST GOURMET SHOPS

67

68

Superb cuisine is one the trademarks of Spain’s Basque Country (per capita, there are more

Michel in stars scattered here than anywhere else) and eating well is high on the l ist of visitor

experiences. The Hotel Mara Crist ina, San Sebastián’s grande dame, has astutely opened

a smart gourmet shop in its ornate lobby. A wide range of foodstuffs and wines from the

Basque lands (both French and Spanish) and beyond is on sale. There are brightly packaged

conservas (t inned or bottled f ish and vegetables) special ity salt from the Balearics, Valencian

r ice and the best jamón from Extremadura. Locally made table l inens and designer kitchen

gadgets are also to be found, as are cookbooks on Spanish cuisine. The shop is managed

by San Sebastián Food, a local company that provides high-quality tours and experiences in

the city. A state-of-the-art cookery school has also opened recently in the hotel’s basement,

consolidating the Maria Crist ina as a gourmet destination.

SAN SEBASTIAN GOURMET SHOPHOTEL MARIA CRISTINA

SAN SEBASTIAN


www.hotel-mariacristina.com

69


70


71

Once a ranch, then an experimental farm and cultural hub for New Mexican art ists, Los

Poblanos is an eco-chic resort in the state’s stunning North Val ley. Guests stay in the

original ranch houses surrounded by lush gardens and Los Poblanos’ organic and lavender

farms. Produce from both play a large role in the charming Farm Shop, along with unique,

handcrafted items sourced from the area’s famous art isan community. Lavender is used in

a range of l ip salves, soaps and other spa products, al l tradit ional ly made and packaged.

Los Poblano’s cooks also produce lavender-scented gourmet salt and herb mixes, caramels

and granola. Organic balsamic vinegar honey, chi l l ies, hand-printed table l inen, gardening

tools and the same knives the Los Poblanos chefs use in the kitchen complement the

shop’s farm-to-table ethos. For those that can’t make it to New Mexico, merchandise can

be purchased on-l ine on Los Poblanos‘ own website.

FARM SHOP, LOS POBLANOS

ALBUQUERQUE


www.lospoblanos.com

72

Ritz Carlton expanded its partnership with the French ‘Picasso of Pastry’ Pierre Hermé with

a new boutique in their Hong Kong hotel. This lobby-level retai l counter favours a r icher,

more textured décor than Hermé’s minimalist stand-alone shops and is in keeping with the

artful, ‘hand-made’ ambiance of the hotel. It entices guests with his signature macaroon and

chocolate creations and ‘ l imited edit ions’ that appear throughout the year. Gift ing takes a

special focus; hampers designed by the French designer de jour Patrick Jouin, and cult jams

and jel l ies by Christ ine Ferber are also on sale. Superior room guests get to taste Hermé’s

confections on arrival, where a plate of candy-coloured macaroons awaits in every room.

PIERRE HERMÉ, THE RITZ CARLTON

HONG KONG


www.ritzcarlton.com/hongkong

73


The Gourmet Shop at Tokyo’s Hotel Mandarin Oriental has been recently re-designed, and

the result is a sophisticated gastro boutique not aesthetical ly unl ike a f ine jewellery shop.

The overhaul, which involved a complete re-branding from logo to uniforms and packaging,

is the work of the prol i f ic chef and interior designer Shinichiro Ogata, perhaps best known

as creator of the elegant, eco-fr iendly Wasara range of disposable tableware. The vision

for the shop and café was to make it not just an added attraction for the hotel’s guests,

but also a meeting place for the community of workers in the Nihonbashi Mitsui Tower,

the Cesar Pel l i-designed skyscraper where the Mandarin Oriental Tokyo is situated. With

a focus on sweet treats and chocolates, the Gourmet Shop’s pastry chefs have devised a

clever way to keep customers coming with both morning and afternoon special it ies. From

7.30 to 10.30 am, La Babka, a twisted sweet pastry f i l led with chocolate is sold, whilst

post-lunch sees the appearance of Ma Pomme, a baked apple cream pastry.

GOURMET SHOP, MANDARIN ORIENTAL

TOKYO


www.mandarinoriental.com/tokyo

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hirdetes.indd 3 2015.11.06. 15:34

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

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

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

THE DISCERNING CULINARY TRAVELLER.

BY: SUZANNE WALES

THE BEST:DESTINATION

RESTAURANTS

76

77

ThE bEST destinAtion restAUrAnts


www.mandarinoriental.com

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

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

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

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

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

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

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

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

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

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

sense of drama to Ekkbus’s daring dishes.

AMBER, LANDMARK MANDARIN ORIENTAL

HONG KONG

THE BEST DESTINATION RESTAURANTS


www.nimb.dk

Urban history and herrings are the soul of nimb, a luxury boutique hotel and cluster of

restaurants at tivoli Gardens, copenhagen’s famous amusement and pleasure park (which

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

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

nimb family was entertaining the city’s upper classes at divan, a restaurant, also in tivoli

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

nimbs joined hands, and in doing so started a famous copenhagen culinary chapter. today

the nimb accommodates three restaurants – Brasserie, terrasse and Bar n’ Grill, along with

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

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

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

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

NImB copenHAGen, denMArk


www.dorchestercollection.com

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

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

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

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

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

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

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

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

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

THE GRILLTHE DORCHESTER, LONDON





www.rosewoodhotels.com

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

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

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

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

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

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

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

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

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

CAFÉ CARLYLE, THE HOTEL CARLYLE

NYC, USA

86

www.fasano.com.br

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

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

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

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

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

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

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

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

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

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


86

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

CIVILISED” 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

87

THE BEST WINE CELLARS

GEORGE VPARIS, FRANCE

www.fourseasons.com

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

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

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

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

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

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

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

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

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

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

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.



92


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 7 pm and continues to 9 pm. “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.”

939393


94



ENO, THE RITZ CARLTONHALF MOON BAY, US

www.enowinerooms.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 a cut silk décor and well-stocked wine wall

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

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

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

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

I have never bui lt a dry wall in my l i fe and have some diff iculty tel l ing a dandelion from a daisy. Nevertheless I do recognise that the “outdoors” of an hotel and/or restaurant is of vital importance to the success of the business. Most of the grandes maisons and palaces of Europe are renowned not only for their architecture but also for their sett ing and, in many cases, for their gardens. What these architects and landscapers real ised was that the “arr ival experience” is of the utmost importance. The impact of this experience was careful ly cal ibrated. Grand avenues were created to frame magnif icent palaces or teasing routes were designed to al low the end product, the bui lding, to be unvei led layer by layer.

With some notable exceptions in the resort business, it has been almost impossible for modern architects to re-create such grandeur, be it because of poor town planning or expense. Nevertheless, the importance of the arr ival experience should not be forgotten. The architects of the past would never have al lowed the staff quarters, or the manager’s house, or the del ivery yard to be the f irst things that came into view. As far as they were concerned the front door was at the front, the back door was at the back, and the staff were, as we al l know, “below stairs” unti l cal led for.

I used to suggest to my hotel managers that they “go outside and look in.” Natural ly, I discouraged them from becoming off ice bound and expected them to regularly patrol the public areas and f loors of their premises, meeting and greeting as many guests and staff as they could en route. But I also encouraged them to go outside of the bui lding and look at it as an outsider would, with particular emphasis

on the f irst impression it might project. It is, in fact, quite diff icult to view a bui lding for the “f irst t ime” when you get to see it every day (or night).

Could that be your car that is parked so conveniently in the closest spot to the front door?, Could that be your off ice window with the half-drawn curtains and the del ightful view of the back of your f i l ing cabinet, together with the miscel laneous objects that have, over t ime, fal len behind it? Could it be r ight that the neon l ight from the luggage storage room glares into the eyes of al l arr ivals, day and night? Could it be your doorman pocketing cash for secreting away cars without a parking t icket? Could it be your front entry directional sign that is overgrown by a bush? You certainly won’t see any of these things from a comfortable seat in your off ice.

Going outside means more than just a quick walk around the garden picking up l itter; it means broadening your managerial approach to everything beyond your own walls. How often do you phone your own hotel, and how many rings do you endure before someone answers? How do they answer and what action fol lows? How many t imes do you try out your own website by making a reservation or looking for directions? How many t imes do you do the same to your competitors? How often do you count the l i t windows in your competitors’ hotels? Yes, there is plenty of information to be found “outdoors.”

Sometimes the nuances of a welcome are very subtle; sometimes they are just plain stupid. Last week I stayed in a four star “chain” hotel in the suburbs of a small French town. As I drove in to the parking area I noticed that the gates were open and a piece of tape was stuck over the entry phone. The pathway in front of the entry doors was paved with decorative, but uneven, cobbles. The “welcome,” just inside the lobby, was a supermarket-type trol ley invit ing one to transfer one’s own luggage from car to reception. It seemed rather obvious to me that shopping trol leys are not designed for the easy stacking of luggage and that their wheels are not compatible with cobbles. It also told me many more things about the experience I was about to have. Surely an outside-looking-in manager would notice this? Remember, a hotel door is a ref lection of who l ives behind it.

Author Bio: Peter Venison is the author of ‘Managing Hotels’ and ‘100 Tips for Hotel iers.’ A 50-year veteran of the hospital ity f ield, he continues to work as a consultant to the international hotel and casino industry.

THE CONSULTANTTO REALLY SEE YOUR HOTEL, GET OUTSIDE

Written by hospital i ty consultant: PETER vENISON

Amber Palace, Jaipur, India

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Luxury Budapest is a yearly published high-end table book featuring

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98

BARCELONA’S HOTEL PRAKTIK

BAKERYSLICE OF LIFE: BRINGING THE ‘AFFORDABLE LUXURY’ OF

FRESHLY BAKED BREAD TO GUESTS AND LOCALS

BY: SUZANNE WALES

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PROFILES BARCELONA’S HOTEL PRAKTIK BAKERY

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

FOR PURE SENSORIAL PLEASURE, IT’S HARD TO

BEAT A LOBBY THAT IS ALSO A WORKING GOURMET BAKERY.

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HOTEL PRAKTIK BAKERY

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

Web: www.hotelpraktikbakery.comRooms: 74

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

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

Hotel newspaper offers fresh news of the world in print and electronic format with the name and logo of your hotel on top of the front page. As for the content, hotel newspaper is selecting the news of leading news agencies: top news, international

and European news, regional, business, science and sport news, as well as programme offers. It is a great opportunity for you to bring your own services closer to your guests, supporting marketing results with up- and cross-seling functions.

Small investment greater guest loyalty

www.hotelujsag.hu

DAILY NEWS IN ENGLISHDAILY NEWS IN ENGLISHDAILY NEWS IN ENGLISH 252/2015 • 27, OCTOBER 2015252/2015 • 27, OCTOBER 2015252/2015 • 27, OCTOBER 2015

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Anti-Islam rally inAnti-Islam rally inAnti-Islam rally inAnti-Islam rally inAnti-Islam rally inAnti-Islam rally inCologneCologneCologneoutnumbered byoutnumbered byoutnumbered bycounter-protestcounter-protestcounter-protestSome 10,000 protestors in CologneSome 10,000 protestors in CologneSome 10,000 protestors in Colognehave staged a counter-demonstrationhave staged a counter-demonstrationhave staged a counter-demonstrationhave staged a counter-demonstrationhave staged a counter-demonstrationhave staged a counter-demonstrationagainst an anti-Islam rally that drewagainst an anti-Islam rally that drewagainst an anti-Islam rally that drew1,000 people. Police were prepared1,000 people. Police were prepared1,000 people. Police were preparedfor violence, but the day passed withfor violence, but the day passed withfor violence, but the day passed withonly a few minor incidents. The twoonly a few minor incidents. The twoonly a few minor incidents. The twogroups of protestors squared off ongroups of protestors squared off ongroups of protestors squared off onopposite sides of the Deutz train staopposite sides of the Deutz train staopposite sides of the Deutz train sta---tion in Cologne on Sunday, separatedtion in Cologne on Sunday, separatedtion in Cologne on Sunday, separatedtion in Cologne on Sunday, separatedtion in Cologne on Sunday, separatedtion in Cologne on Sunday, separatedby the tracks and some 3,500 policeby the tracks and some 3,500 policeby the tracks and some 3,500 policeby the tracks and some 3,500 policeby the tracks and some 3,500 policeby the tracks and some 3,500 policeofficers. The anti-Islam group Hooliofficers. The anti-Islam group Hooliofficers. The anti-Islam group Hooli---gans Against Salafists (HoGeSa)gans Against Salafists (HoGeSa)gans Against Salafists (HoGeSa)were able to bring out about 1,000were able to bring out about 1,000were able to bring out about 1,000were able to bring out about 1,000were able to bring out about 1,000were able to bring out about 1,000supporters, who remained penned insupporters, who remained penned insupporters, who remained penned inat a fixed location and were searchedat a fixed location and were searchedat a fixed location and were searchedby police for guns, weapons and alby police for guns, weapons and alby police for guns, weapons and alby police for guns, weapons and alby police for guns, weapons and alby police for guns, weapons and al---cohol as they entered the area. Thecohol as they entered the area. Thecohol as they entered the area. TheCologne chapter of"anti-IslamizaCologne chapter of"anti-IslamizaCologne chapter of"anti-Islamiza---tion" movement PEGIDA,which hastion" movement PEGIDA,which hastion" movement PEGIDA,which hastion" movement PEGIDA,which hastion" movement PEGIDA,which hastion" movement PEGIDA,which hasits base in the eastern city of Dresits base in the eastern city of Dresits base in the eastern city of Dresits base in the eastern city of Dresits base in the eastern city of Dresits base in the eastern city of Dres---den, also joined HoGeSa. Theden, also joined HoGeSa. Theden, also joined HoGeSa. Thecounter-demonstration, composed ofcounter-demonstration, composed ofcounter-demonstration, composed offar-left activists, civil society groups,far-left activists, civil society groups,far-left activists, civil society groups,politicians and average citizens, drewpoliticians and average citizens, drewpoliticians and average citizens, drewpoliticians and average citizens, drewpoliticians and average citizens, drewpoliticians and average citizens, drewsome 10,000 people opposed tosome 10,000 people opposed tosome 10,000 people opposed toHoGeSaHoGeSaHoGeSaHoGeSaHoGeSaHoGeSaʼ̓̓s anti-Islam, anti-immigras anti-Islam, anti-immigras anti-Islam, anti-immigra---tion stance.tion stance.tion stance.tion stance.tion stance.tion stance.

Karaoke blazeKaraoke blazeKaraoke blazekills 12 inkills 12 inkills 12 inIndonesiaIndonesiaIndonesiaAt least 12 people have died andAt least 12 people have died andAt least 12 people have died andaround 70 others have been inaround 70 others have been inaround 70 others have been in---jured after a fire broke out in ajured after a fire broke out in ajured after a fire broke out in acrowded karaoke bar on Indonecrowded karaoke bar on Indonecrowded karaoke bar on Indone---siasiasiaʼ̓̓s Sulawesi island. Early ins Sulawesi island. Early ins Sulawesi island. Early in---quiries found that an electricalquiries found that an electricalquiries found that an electricalshort circuit began the blaze.short circuit began the blaze.short circuit began the blaze.Witnesses at the three-storeyWitnesses at the three-storeyWitnesses at the three-storeybuilding in Manado said the firebuilding in Manado said the firebuilding in Manado said the firebegan in one of the rooms onbegan in one of the rooms onbegan in one of the rooms onthe second floor of Inul Viztathe second floor of Inul Viztathe second floor of Inul ViztaKaraoke club at about 12:30 a.m.Karaoke club at about 12:30 a.m.Karaoke club at about 12:30 a.m.local time on Sunday (Saturday,local time on Sunday (Saturday,local time on Sunday (Saturday,1630 UTC). Many of the victims1630 UTC). Many of the victims1630 UTC). Many of the victimscould not hear the fire alarmcould not hear the fire alarmcould not hear the fire alarmringing, however. Local newsringing, however. Local newsringing, however. Local newswebsite "Kompas" reported thatwebsite "Kompas" reported thatwebsite "Kompas" reported thatthe victims died after becomingthe victims died after becomingthe victims died after becomingtrapped on the second and thirdtrapped on the second and thirdtrapped on the second and thirdfloor. According to provincialfloor. According to provincialfloor. According to provincialpolice, most of them died ofpolice, most of them died ofpolice, most of them died ofsmoke inhalation. Many of thesmoke inhalation. Many of thesmoke inhalation. Many of theinjured suffered broken bones afinjured suffered broken bones afinjured suffered broken bones af---injured suffered broken bones af-injured suffered broken bones afinjured suffered broken bones afinjured suffered broken bones af-injured suffered broken bones af-injured suffered broken bones af-injured suffered broken bones afinjured suffered broken bones afinjured suffered broken bones af-injured suffered broken bones after jumping from the third storey.ter jumping from the third storey.ter jumping from the third storey.

Lessons in popularityLessons in popularityLessons in popularityfrom Russiafrom Russiafrom Russiaʼ̓̓s Putins Putins PutinRussian media said explosives were found that were meant to be deRussian media said explosives were found that were meant to be deRussian media said explosives were found that were meant to be de---ployed in public transportployed in public transportployed in public transport

President Putin could write a handbook on "popularity for dumPresident Putin could write a handbook on "popularity for dumPresident Putin could write a handbook on "popularity for dum---mies," as his ratings continue to rise. In Moscow, Fiona Clark looksmies," as his ratings continue to rise. In Moscow, Fiona Clark looksmies," as his ratings continue to rise. In Moscow, Fiona Clark looksat how heat how heat how heʼ̓̓s using textbook moves to win the hearts and minds of thes using textbook moves to win the hearts and minds of thes using textbook moves to win the hearts and minds of theRussian public.Russian public.Russian public.

CanadaCanadaCanadaʼ̓̓s new prime minister, Justins new prime minister, Justins new prime minister, JustinTrudeau, might be the sexiest politiTrudeau, might be the sexiest politiTrudeau, might be the sexiest politi---cian alive at the moment, but if youcian alive at the moment, but if youcian alive at the moment, but if youʼ̓̓rerereasking the mirror on the wall whoasking the mirror on the wall whoasking the mirror on the wall whoʼ̓̓sssthe most popular, on home ground atthe most popular, on home ground atthe most popular, on home ground atleast, Russian President Vladimirleast, Russian President Vladimirleast, Russian President VladimirPutin would be the clear winner. AcPutin would be the clear winner. AcPutin would be the clear winner. Ac---cording to a poll by Russiacording to a poll by Russiacording to a poll by Russiaʼ̓̓sssstate-owned VTsIOM research censtate-owned VTsIOM research censtate-owned VTsIOM research cen---ter, Putinter, Putinter, Putinʼ̓̓s popularity is now almosts popularity is now almosts popularity is now almost90 percent. Yes, you read that right -90 percent. Yes, you read that right -90 percent. Yes, you read that right -almost NINETY percent. "Vladimiralmost NINETY percent. "Vladimiralmost NINETY percent. "VladimirPutinPutinPutinʼ̓̓s approval rating has set a news approval rating has set a news approval rating has set a newrecord at 89.9 percent," a press releaserecord at 89.9 percent," a press releaserecord at 89.9 percent," a press releaseclaimed, exceeding the previous Juneclaimed, exceeding the previous Juneclaimed, exceeding the previous June2015 maximum of 89.1 percent. Since2015 maximum of 89.1 percent. Since2015 maximum of 89.1 percent. Sincethe annexation of Crimea, his apthe annexation of Crimea, his apthe annexation of Crimea, his ap---proval ratings have risen steadilyproval ratings have risen steadilyproval ratings have risen steadilyfrom about 80 percent to todayfrom about 80 percent to todayfrom about 80 percent to todayʼ̓̓s high.s high.s high.ItItItʼ̓̓s baffling in a country where thes baffling in a country where thes baffling in a country where theeconomy is tanking, inflation is groweconomy is tanking, inflation is groweconomy is tanking, inflation is grow---ing by 12 percent and real wages areing by 12 percent and real wages areing by 12 percent and real wages arebuying less and less every day. Butbuying less and less every day. Butbuying less and less every day. Butclearly the art of distraction neverclearly the art of distraction neverclearly the art of distraction neverfails. In a textbook patriotism-buildfails. In a textbook patriotism-buildfails. In a textbook patriotism-build---ing move the president has manageding move the president has manageding move the president has managedto find an enemy on home ground andto find an enemy on home ground andto find an enemy on home ground andjoined a war in a foreign country,joined a war in a foreign country,joined a war in a foreign country,

Syria, to defeat it. As contradictory asSyria, to defeat it. As contradictory asSyria, to defeat it. As contradictory asthat sounds, the common threat is Isthat sounds, the common threat is Isthat sounds, the common threat is Is---lamic extremism, and over the pastlamic extremism, and over the pastlamic extremism, and over the pastcouple of weeks Russian media havecouple of weeks Russian media havecouple of weeks Russian media havemade much ado about the securitymade much ado about the securitymade much ado about the securityforces and their recent bids to find andforces and their recent bids to find andforces and their recent bids to find andfoil potentially deadly terroristfoil potentially deadly terroristfoil potentially deadly terroristthreats. A few days ago they anthreats. A few days ago they anthreats. A few days ago they an---nounced they had arrested one mannounced they had arrested one mannounced they had arrested one manand detained about 20 more who wereand detained about 20 more who wereand detained about 20 more who wereallegedly members of the radical Isallegedly members of the radical Isallegedly members of the radical Is---lamist organization Hizb ut-Tahrir.lamist organization Hizb ut-Tahrir.lamist organization Hizb ut-Tahrir.According to the news agency InterAccording to the news agency InterAccording to the news agency Inter---fax, several dozen more Centralfax, several dozen more Centralfax, several dozen more CentralAsians were under investigation forAsians were under investigation forAsians were under investigation fortheir involvement with the group.their involvement with the group.their involvement with the group.Russia has outlawed the group, whoseRussia has outlawed the group, whoseRussia has outlawed the group, whoseaim is to establish a caliphate in counaim is to establish a caliphate in counaim is to establish a caliphate in coun---tries with large Muslim populations.tries with large Muslim populations.tries with large Muslim populations.Russia has more than 20 million MusRussia has more than 20 million MusRussia has more than 20 million Mus---lims. A week earlier a raid on a Moslims. A week earlier a raid on a Moslims. A week earlier a raid on a Mos---cow apartment yielded an explosivecow apartment yielded an explosivecow apartment yielded an explosivedevice with the equivalent power ofdevice with the equivalent power ofdevice with the equivalent power offive kilograms of TNT and resulted infive kilograms of TNT and resulted infive kilograms of TNT and resulted inthe arrest of between six to 11 Russianthe arrest of between six to 11 Russianthe arrest of between six to 11 Russiancitizens. According to Russia Today,citizens. According to Russia Today,citizens. According to Russia Today,two of the men admitted the bomb wastwo of the men admitted the bomb wastwo of the men admitted the bomb wasto be used on public transport.to be used on public transport.to be used on public transport.

China to supply fuel toChina to supply fuel toChina to supply fuel toNepal after protestersNepal after protestersNepal after protestersblock deliveries fromblock deliveries fromblock deliveries fromIndiaIndiaIndiaBeijing is set to send about 100 tankerBeijing is set to send about 100 tankerBeijing is set to send about 100 tankertrucks of gasoline to fuel-starvedtrucks of gasoline to fuel-starvedtrucks of gasoline to fuel-starvedNepal, officials say. The move comesNepal, officials say. The move comesNepal, officials say. The move comesafter protesters from Nepalafter protesters from Nepalafter protesters from Nepalʼ̓̓s Madhesis Madhesis Madhesiminority blocked off the key borderminority blocked off the key borderminority blocked off the key bordercrossing with India. Nepal and Chinacrossing with India. Nepal and Chinacrossing with India. Nepal and Chinaagreed on the large donation after aagreed on the large donation after aagreed on the large donation after amonth-long standoff at the Indianmonth-long standoff at the Indianmonth-long standoff at the Indianborder, a Nepali official said Sunday.border, a Nepali official said Sunday.border, a Nepali official said Sunday.This is the first time in history thatThis is the first time in history thatThis is the first time in history thatChina is supplying Nepal with fuel, aChina is supplying Nepal with fuel, aChina is supplying Nepal with fuel, atask usually reserved for Beijingtask usually reserved for Beijingtask usually reserved for Beijingʼ̓̓sssʼ̓̓regional rival, New Delhi. "China hasregional rival, New Delhi. "China hasregional rival, New Delhi. "China hasagreed to send us 1,000 metric tons,agreed to send us 1,000 metric tons,agreed to send us 1,000 metric tons,or 1.3 million liters of petrol, as aor 1.3 million liters of petrol, as aor 1.3 million liters of petrol, as agrant," said Sushil Bhattarai, actinggrant," said Sushil Bhattarai, actinggrant," said Sushil Bhattarai, actingdeputy managing director at thedeputy managing director at thedeputy managing director at thestate-run Nepal Oil Corporationstate-run Nepal Oil Corporationstate-run Nepal Oil Corporation(NOC). Protesters from Nepal(NOC). Protesters from Nepal(NOC). Protesters from Nepalʼ̓̓sMadsMadsMad---hesi have blocked off the bridgehesi have blocked off the bridgehesi have blocked off the bridgehesi have blocked off the bridgehesi have blocked off the bridgehesi have blocked off the bridgecheckpoint at Birgunjcrossing, 90checkpoint at Birgunjcrossing, 90checkpoint at Birgunjcrossing, 90kilometres (55 miles) south of thekilometres (55 miles) south of thekilometres (55 miles) south of thecapital Kathmandu, decrying thecapital Kathmandu, decrying thecapital Kathmandu, decrying thecountrycountrycountryʼ̓̓s new constitution.s new constitution.s new constitution.

Scores injured in HongScores injured in HongScores injured in HongKong ferry collisionKong ferry collisionKong ferry collisionA high-speed ferry has hit an unidentiA high-speed ferry has hit an unidentiA high-speed ferry has hit an unidenti---fied object while returning from Macaufied object while returning from Macaufied object while returning from Macauwith over 170 people on board, Hongwith over 170 people on board, Hongwith over 170 people on board, HongKong officials say. Many of the passenKong officials say. Many of the passenKong officials say. Many of the passen---gers were hurt in the collision, promptgers were hurt in the collision, promptgers were hurt in the collision, prompt---ing a large rescue operation. At leasting a large rescue operation. At leasting a large rescue operation. At least100 people were injured in the accident100 people were injured in the accident100 people were injured in the accidentoff the Siu A Chau island near Hongoff the Siu A Chau island near Hongoff the Siu A Chau island near HongKong, Chinese officials said on Sunday.Kong, Chinese officials said on Sunday.Kong, Chinese officials said on Sunday.The ferry lost power after colliding withThe ferry lost power after colliding withThe ferry lost power after colliding withan "unidentified object" in the water,an "unidentified object" in the water,an "unidentified object" in the water,according to the boataccording to the boataccording to the boatʼ̓̓s operator, Shuns operator, Shuns operator, ShunTak. The local media quoted passengersTak. The local media quoted passengersTak. The local media quoted passengerswho described there being chaos afterwho described there being chaos afterwho described there being chaos afterthe crash.the crash.the crash.

DAILY NEWS IN ENGLISHDAILY NEWS IN ENGLISHDAILY NEWS IN ENGLISH 259/2015 • 04, NOVEMBER 2015259/2015 • 04, NOVEMBER 2015259/2015 • 04, NOVEMBER 2015

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Police raid GermanPolice raid GermanPolice raid Germanfootball association DFBfootball association DFBfootball association DFBin tax evasion probein tax evasion probein tax evasion probePolice have launched raids on thePolice have launched raids on thePolice have launched raids on theheadquarters of the German footballheadquarters of the German footballheadquarters of the German footballheadquarters of the German footballheadquarters of the German footballheadquarters of the German footballassociation amid a growing scandalassociation amid a growing scandalassociation amid a growing scandalsurrounding the countrysurrounding the countrysurrounding the countryʼ̓̓s bid to hosts bid to hosts bid to hostthe 2006 World Cup. The DFB hasthe 2006 World Cup. The DFB hasthe 2006 World Cup. The DFB hassaid it is cooperating with the probe.said it is cooperating with the probe.said it is cooperating with the probe.Dozens of police officers and investiDozens of police officers and investiDozens of police officers and investi---gators from Germanygators from Germanygators from Germanyʼ̓̓s tax authoritiess tax authoritiess tax authoritieslaunched the raids on the Frankfurtlaunched the raids on the Frankfurtlaunched the raids on the Frankfurtheadquarters of the DFB (Germanheadquarters of the DFB (Germanheadquarters of the DFB (Germanheadquarters of the DFB (Germanheadquarters of the DFB (Germanheadquarters of the DFB (GermanFA) on Tuesday morning, seizingFA) on Tuesday morning, seizingFA) on Tuesday morning, seizingfiles, computers and hard discs, andfiles, computers and hard discs, andfiles, computers and hard discs, andthey looked for evidence of possiblethey looked for evidence of possiblethey looked for evidence of possibletax evasion related to Germanytax evasion related to Germanytax evasion related to Germanyʼ̓̓s bids bids bidto host the 2006 tournament. "Thereto host the 2006 tournament. "Thereto host the 2006 tournament. "Therewere raids at the DFB headquarters aswere raids at the DFB headquarters aswere raids at the DFB headquarters aswere raids at the DFB headquarters aswere raids at the DFB headquarters aswere raids at the DFB headquarters aswell as at homes of three accused -well as at homes of three accused -well as at homes of three accused -well as at homes of three accused -well as at homes of three accused -well as at homes of three accused -the DFB president, former DFB presithe DFB president, former DFB presithe DFB president, former DFB presi---dent and former general secretary," adent and former general secretary," adent and former general secretary," astatement released by the Frankfurtstatement released by the Frankfurtstatement released by the Frankfurtprosecutorsprosecutorsprosecutorsprosecutorsprosecutorsprosecutorsprosecutorsprosecutorsprosecutorsprosecutorsprosecutorsprosecutorsʼ̓̓ office said, without nam office said, without nam office said, without nam office said, without nam office said, without nam office said, without nam---ing names. However, the three are uning names. However, the three are uning names. However, the three are un---derstood to beDFB President Wolfsderstood to beDFB President Wolfsderstood to beDFB President Wolfs---gang Niersbach,his predecessor,Theogang Niersbach,his predecessor,Theogang Niersbach,his predecessor,TheoZwanzigerand the DFBZwanzigerand the DFBZwanzigerand the DFBʼ̓̓s former gens former gens former gen---eral secretary, Horst R. Schmidt.eral secretary, Horst R. Schmidt.eral secretary, Horst R. Schmidt.

Swedish police demolishSwedish police demolishSwedish police demolishRoma settlementRoma settlementRoma settlementSwedish authorities have evictedSwedish authorities have evictedSwedish authorities have evictedand demolished a Roma settlementand demolished a Roma settlementand demolished a Roma settlementin the southern city of Malmo. Onein the southern city of Malmo. Onein the southern city of Malmo. Oneprotester was arrested after attackprotester was arrested after attackprotester was arrested after attack---ing a police officer, while five othersing a police officer, while five othersing a police officer, while five otherswere detained for disturbing thewere detained for disturbing thewere detained for disturbing thepeace. Authorities of the southernpeace. Authorities of the southernpeace. Authorities of the southernSwedish city Malmo demolishedSwedish city Malmo demolishedSwedish city Malmo demolishedTuesday an illegal settlement ofTuesday an illegal settlement ofTuesday an illegal settlement ofmostlyRomafrom Romania. OnemostlyRomafrom Romania. OnemostlyRomafrom Romania. OneTwitter user posted a photo of bullTwitter user posted a photo of bullTwitter user posted a photo of bull---dozers tearing down the informaldozers tearing down the informaldozers tearing down the informalhousing.housing.housing.Swedish police said they arrested atSwedish police said they arrested atSwedish police said they arrested atleast one protester who struck an ofleast one protester who struck an ofleast one protester who struck an of---least one protester who struck an of-least one protester who struck an ofleast one protester who struck an ofleast one protester who struck an of-least one protester who struck an of-least one protester who struck an of-least one protester who struck an ofleast one protester who struck an ofleast one protester who struck an of-least one protester who struck an officer. Another five demonstratorsficer. Another five demonstratorsficer. Another five demonstratorswere detained for disturbing thewere detained for disturbing thewere detained for disturbing thepeace as they attempted to block popeace as they attempted to block popeace as they attempted to block po---lice officers from demolishing thelice officers from demolishing thelice officers from demolishing thesettlement and evicting dwellers,settlement and evicting dwellers,settlement and evicting dwellers,said Malmo police spokesman Larssaid Malmo police spokesman Larssaid Malmo police spokesman LarsForstell.Forstell.Forstell."There were some strong expres"There were some strong expres"There were some strong expres---sions of emotion," Forstell said, acsions of emotion," Forstell said, acsions of emotion," Forstell said, ac---cording to the Associated Presscording to the Associated Presscording to the Associated Pressnews agency. "Some people hadnews agency. "Some people hadnews agency. "Some people hadbeen living there for a long time,"been living there for a long time,"been living there for a long time,"the police spokesperson added.the police spokesperson added.the police spokesperson added.

Egypt rejects Egypt rejects Egypt rejects ʼ̓̓Islamic StateIslamic StateIslamic Stateʼ̓̓involvement in crash as involvement in crash as involvement in crash as ʼ̓̓propagandapropagandapropagandaʼ̓̓Egyptian Prime Minister Sherif Ismail examines the crash siteEgyptian Prime Minister Sherif Ismail examines the crash siteEgyptian Prime Minister Sherif Ismail examines the crash site

President el-Sissi has dismissed theories of ISPresident el-Sissi has dismissed theories of ISPresident el-Sissi has dismissed theories of ISʼ̓̓ role in the crash in role in the crash in role in the crash inEgypt as an attempt to damage the countryEgypt as an attempt to damage the countryEgypt as an attempt to damage the countryʼ̓̓s image. Investigationss image. Investigationss image. Investigationsby Russia and Egypt have moved forward, hoping to end days ofby Russia and Egypt have moved forward, hoping to end days ofby Russia and Egypt have moved forward, hoping to end days ofspeculation.speculation.speculation.

Shell has not cleaned up Niger Delta,Shell has not cleaned up Niger Delta,Shell has not cleaned up Niger Delta,Shell has not cleaned up Niger Delta,Shell has not cleaned up Niger Delta,Shell has not cleaned up Niger Delta,rights groups claimrights groups claimrights groups claimA new report by rights groupA new report by rights groupA new report by rights groupAmnesty International claims thatAmnesty International claims thatAmnesty International claims thatthe oil giant Shell has not cleanedthe oil giant Shell has not cleanedthe oil giant Shell has not cleanedup oil spills in the Niger Delta, deup oil spills in the Niger Delta, deup oil spills in the Niger Delta, de---spite the firm’s promises to do so.spite the firm’s promises to do so.spite the firm’s promises to do so."When you visit these communities,"When you visit these communities,"When you visit these communities,the first thing you notice is the stenchthe first thing you notice is the stenchthe first thing you notice is the stenchof crude oil," says Makmid Kamara, aof crude oil," says Makmid Kamara, aof crude oil," says Makmid Kamara, abusiness and human rights campaignerbusiness and human rights campaignerbusiness and human rights campaignerat Amnesty International. The enviat Amnesty International. The enviat Amnesty International. The envi---ronmental clean up of the Niger Delta,ronmental clean up of the Niger Delta,ronmental clean up of the Niger Delta,the biggest oil-producing region inthe biggest oil-producing region inthe biggest oil-producing region inAfrica, is long overdue, KamaraAfrica, is long overdue, KamaraAfrica, is long overdue, Kamaratold.Shell operates around 50 oil fieldstold.Shell operates around 50 oil fieldstold.Shell operates around 50 oil fieldsand 5,000 km of pipelines in the reand 5,000 km of pipelines in the reand 5,000 km of pipelines in the re---gion. According to the companygion. According to the companygion. According to the companyʼ̓̓sssown figures, it is responsible for 1,693own figures, it is responsible for 1,693own figures, it is responsible for 1,693oil spills since 2007. The researchersoil spills since 2007. The researchersoil spills since 2007. The researchers

from Amnesty International and thefrom Amnesty International and thefrom Amnesty International and theCentre for Environment, HumanCentre for Environment, HumanCentre for Environment, HumanRights and Development (CEHRD),Rights and Development (CEHRD),Rights and Development (CEHRD),however, believe that actual figureshowever, believe that actual figureshowever, believe that actual figuresare even higher. In some areas, the enare even higher. In some areas, the enare even higher. In some areas, the en---vironmental pollution has been takingvironmental pollution has been takingvironmental pollution has been takingplace for decades, robbing the complace for decades, robbing the complace for decades, robbing the com---munities of their land and their livelimunities of their land and their livelimunities of their land and their liveli---hood. With this report, the rightshood. With this report, the rightshood. With this report, the rightsgroups hope to ensure that Shell as thegroups hope to ensure that Shell as thegroups hope to ensure that Shell as theregionregionregionʼ̓̓s biggest oil company takes res biggest oil company takes res biggest oil company takes re---sponsibility and restores the land to asponsibility and restores the land to asponsibility and restores the land to astate where it is arable again. "Bestate where it is arable again. "Bestate where it is arable again. "Be---cause that is all that the people askcause that is all that the people askcause that is all that the people askfor," says Kamara. "They want to havefor," says Kamara. "They want to havefor," says Kamara. "They want to havetheir land back to farm and feed theirtheir land back to farm and feed theirtheir land back to farm and feed theircommunities and have money to sendcommunities and have money to sendcommunities and have money to sendtheir children to school."their children to school."their children to school."

Sound of Music remake gets new twist but keeps the kitschSound of Music remake gets new twist but keeps the kitschSound of Music remake gets new twist but keeps the kitschʼ̓̓The Trapp FamilyThe Trapp FamilyThe Trapp Familyʼ̓̓ is certainly one is certainly one is certainly oneof the German movies which hadof the German movies which hadof the German movies which hadthe most after-effects in Hollywood.the most after-effects in Hollywood.the most after-effects in Hollywood.Now a remake tells the story of theNow a remake tells the story of theNow a remake tells the story of thesinging singing singing ʼ̓̓Sound of MusicSound of MusicSound of Musicʼ̓̓ family family familyfrom a different angle. Will it workfrom a different angle. Will it workfrom a different angle. Will it workin 2015?in 2015?in 2015?In 1956, the film "The Trapp Family,"In 1956, the film "The Trapp Family,"In 1956, the film "The Trapp Family,"directed by Wolfgang Liebeneiner anddirected by Wolfgang Liebeneiner anddirected by Wolfgang Liebeneiner andstarring Ruth Leuwerik and Hans Holt,starring Ruth Leuwerik and Hans Holt,starring Ruth Leuwerik and Hans Holt,became one of the most popular filmsbecame one of the most popular filmsbecame one of the most popular filmsin post-war Germany. The film alsoin post-war Germany. The film alsoin post-war Germany. The film alsohad a sequel, "The Trapp Family inhad a sequel, "The Trapp Family inhad a sequel, "The Trapp Family inAmerica," which was released in 1958.America," which was released in 1958.America," which was released in 1958.Most notably, the story of this singingMost notably, the story of this singingMost notably, the story of this singing

family became a legend in the US, as itfamily became a legend in the US, as itfamily became a legend in the US, as itwas turned into a Broadway musicalwas turned into a Broadway musicalwas turned into a Broadway musicaland an extremely successful film, bothand an extremely successful film, bothand an extremely successful film, bothcalled "The Sound of Music." "Thecalled "The Sound of Music." "Thecalled "The Sound of Music." "TheTrapp Family" was based on the memTrapp Family" was based on the memTrapp Family" was based on the mem---oir of Maria-Augusta von Trapp, "Theoir of Maria-Augusta von Trapp, "Theoir of Maria-Augusta von Trapp, "TheStory of the Trapp Family Singers,"Story of the Trapp Family Singers,"Story of the Trapp Family Singers,"which describes how the family eswhich describes how the family eswhich describes how the family es---caped from Austria during Nazi rule tocaped from Austria during Nazi rule tocaped from Austria during Nazi rule tolive in the US. The book became alive in the US. The book became alive in the US. The book became abestseller. A few years later, Broadwaybestseller. A few years later, Broadwaybestseller. A few years later, Broadwayproducers became interested in theproducers became interested in theproducers became interested in thestory. The musical "The Sound of Mustory. The musical "The Sound of Mustory. The musical "The Sound of Mu---sic" premiered in New York in 1959. Itsic" premiered in New York in 1959. Itsic" premiered in New York in 1959. Itran for almost 1,500 performances.ran for almost 1,500 performances.ran for almost 1,500 performances.

Rare cyclone makesRare cyclone makesRare cyclone makeslandfall inlandfall inlandfall inwar-ravaged Yemen,war-ravaged Yemen,war-ravaged Yemen,thousands fleethousands fleethousands fleeCyclone Chapala has made landfallCyclone Chapala has made landfallCyclone Chapala has made landfallon the Arabian Sea coast of Yemen.on the Arabian Sea coast of Yemen.on the Arabian Sea coast of Yemen.The ongoing war in the poverty-The ongoing war in the poverty-The ongoing war in the poverty-stricken country has made preparingstricken country has made preparingstricken country has made preparingfor and responding to the storm all thefor and responding to the storm all thefor and responding to the storm all themore challenging. Tropical Cyclonemore challenging. Tropical Cyclonemore challenging. Tropical CycloneChapala batters Mukalla, Yemen, onChapala batters Mukalla, Yemen, onChapala batters Mukalla, Yemen, onMonday, Nov. 2, 2015. The tropicalMonday, Nov. 2, 2015. The tropicalMonday, Nov. 2, 2015. The tropicalstorm, rare for the arid region, madestorm, rare for the arid region, madestorm, rare for the arid region, madelandfall in the provinces of Hadralandfall in the provinces of Hadralandfall in the provinces of Hadra---mawt and Shabwa in the countrymawt and Shabwa in the countrymawt and Shabwa in the countryʼ̓̓ssssoutheast on Tuesday bringing windssoutheast on Tuesday bringing windssoutheast on Tuesday bringing windsof more than 100 kilometers (62of more than 100 kilometers (62of more than 100 kilometers (62miles) an hour. "The damage is enormiles) an hour. "The damage is enormiles) an hour. "The damage is enor---mous and we fear human losses,"mous and we fear human losses,"mous and we fear human losses,"Minister of Fisheries Fahd Kafain,Minister of Fisheries Fahd Kafain,Minister of Fisheries Fahd Kafain,who is part of a commission set up towho is part of a commission set up towho is part of a commission set up todeal with the cyclone, told newsdeal with the cyclone, told newsdeal with the cyclone, told newsagency AFP. Thousands of people hadagency AFP. Thousands of people hadagency AFP. Thousands of people hadfled for shelter in the region but therefled for shelter in the region but therefled for shelter in the region but therefled for shelter in the region but therefled for shelter in the region but therefled for shelter in the region but therewere no initial reports of injuries.were no initial reports of injuries.were no initial reports of injuries.

Delhi former driverDelhi former driverDelhi former driverfor ride-sharing appfor ride-sharing appfor ride-sharing appUber gets lifeUber gets lifeUber gets lifesentence for rapesentence for rapesentence for rapeA former driver with ride-sharing appA former driver with ride-sharing appA former driver with ride-sharing appUber has been handed a sentence ofUber has been handed a sentence ofUber has been handed a sentence oflife in jail for the rape of a passengerlife in jail for the rape of a passengerlife in jail for the rape of a passengerin India last December. The prosecuin India last December. The prosecuin India last December. The prosecu---tor asked for a tor asked for a tor asked for a ʼ̓̓messagemessagemessageʼ̓̓ to society to society to societyabout the consequences of assault. Anabout the consequences of assault. Anabout the consequences of assault. AnIndian Uber driver was sentenced toIndian Uber driver was sentenced toIndian Uber driver was sentenced tolife imprisonment on Tuesday for sexlife imprisonment on Tuesday for sexlife imprisonment on Tuesday for sex---ually assaulting a young female pasually assaulting a young female pasually assaulting a young female pas---senger. The same New Delhi courtsenger. The same New Delhi courtsenger. The same New Delhi courthad already convicted the defendant,had already convicted the defendant,had already convicted the defendant,Shiv Kumar Yadav , on charges ofShiv Kumar Yadav , on charges ofShiv Kumar Yadav , on charges ofrape, abduction, intimidation andrape, abduction, intimidation andrape, abduction, intimidation andcausing bodily harm last month.causing bodily harm last month.causing bodily harm last month.

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PROFILES JOHANNESBURG’S SAXON HOTELPROFILES JOHANNESBURG’S SAXON HOTEL

JOHANNESBURG’S

HOW AN ALREADY EXCEPTIONAL HOTEL UPPED ITS GAME BY

EMPLOYING A TOP CHEF TO OVERHAUL F&B OFFERINGS BY: NIcK DALL

SAXONHOTEL

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PROFILES JOHANNESBURG’S SAXON HOTELPROFILES JOHANNESBURG’S SAXON HOTEL

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PROFILES JOHANNESBURG’S SAXON HOTEL

After opening in 2003, the Saxon quickly establ ished itself as Afr ica’s most exclusive address. It regularly won awards for its rooms, service and sommeliers, but its food – in spite of being very good – wasn’t geared for winning competit ions. This al l changed in 2012, when David Higgs was brought on board as Executive Chef.

“We wanted our food and our restaurants to be as talked-about as our wines and sommeliers,” explains operations manager Sybrandt Windell, “And we knew David was the man for the job.”

Higgs immediately saw what needed to change. “If you include banquets and special events, the hotel was serving as many as 19 different menus from one single kitchen. It’s hard to produce exceptional food in conditions like that,” he says.

Higgs earmarked what was at the t ime the owner’s suite as the ideal location for a f ine dining restaurant – and the owner did not object to making the changes. What used to be the bathroom was transformed into a kitchen, and the bedroom was turned into an intimate dining area. And so the signature restaurant Five Hundred was born.

“We would never have won al l those awards if we’d stuck with a central kitchen,” agrees Windell, “Five Hundred is only open f ive nights a week and it caters for a maximum of 35 guests in an evening. It’s got a two-month wait ing l ist. It’s not your average hotel restaurant.”

The Saxon’s recent cul inary tr iumphs have certainly made Public Relations Manager Candice Turner’s job a lot easier. “The cul inary journey at our hotel is a large part of

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our marketing and PR campaigns, and we have seen a great inf lux of ‘foodie’ travel lers from al l areas of the globe, al l seeking out the opportunity to not only experience the f iner points of our hospital ity, but to embark on a truly unique cul inary journey with David and his team. Guests from as far af ield as Japan have travel led here to dine at Five Hundred and to meet David.”

The immense popularity of Five Hundred does bring its own chal lenges, the most obvious being the long wait ing l ist for reservations. Hotel guests are encouraged to make their restaurant bookings at the same time as their room reservations, although one or two tables are usual ly kept aside for ‘emergencies’. “We try to make sure that al l of our hotel guests get a chance to dine at Five Hundred, without

putt ing too much pressure on them, of course. Our menu is very experiential and avant-garde, and we do appreciate that it won’t be everyone’s cup of tea,” Higgs says.

Restaurants l ike Five Hundred are fantastic for creating hype and enhancing a hotel’s reputation, but every hotel also needs a larger, more mainstream restaurant. To this end Higgs motivated hotel management to rename the main restaurant Qunu (after Mandela’s birthplace) and to make its décor and ambience more casual. Its kitchen was equipped to produce excel lent gri l led meats – ever-popular in Johannesburg.

Higgs also made a concerted effort to bring ‘restaurant thinking’ to the entire F&B operation. “In tradit ional hotels menus are printed in advance and if something’s not sel l ing it can take six months to change the menu.” The Saxon’s

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menus are now printed in house, and they can be changed on the day if something’s not sel l ing or some produce isn’t avai lable.

Higgs is a f irm bel iever that the success of any restaurant can be put down to a large, loyal base of regular cl ients. Embracing the residents of Johannesburg has reaped rewards; Higgs estimates that about two-thirds of the patrons in both Five Hundred and Qunu are not guests at the hotel.

Interestingly, Higgs also emphasises the importance of knowing when not to make changes. “The Saxon has always employed exceptional sommeliers who know their wines as well as they know their regular guests, so I left the beverage offering virtually unchanged.” The conference and banqueting options were already renowned for their flexibility — “Anything is possible at the Saxon,” observes Windell. Now, the addition of world-class cuisine to the hotel repertoire has seen more and more companies move their year-end functions to the Saxon.

Johannesburg is the capital of South Afr ica, but for a long t ime it has lagged behind Cape Town when it comes to f ine dining. Higgs, a passionate newcomer to the city, is committed to changing this. The Saxon has set itself a clear goal of making the San Pellegrino ‘World’s 50 Best Restaurants’ l ist, and only a fool would bet against them achieving this.

Author Bio: Nick Dall is a ful l-t ime journal ist based in

Cape Town. The single theme which pervades almost of al l

of his work is travel. He has been published extensively:

www.nickdall.co.za

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SAXON HOTEL, VILLAS AND SPA

Web: www.saxon.co.zaTelephone: 27 (0)11 292 6000

Address: 36 Saxon Road, Johannesburg, South Africa

General Manager: George CohenRoom Rates: from R4950 a night

Number of rooms: 53

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VANCOUVER’S FORAGE RESTAURANT AT THE

LISTEL HOTELGOING LOCAL AT FORAGE RESTAURANT

IN VANCOUVER’S LISTEL HOTEL

BY: MIA STAINSBY

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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THE LISTEL HOTEL

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

Web: www.thelistelhotel.comNumber of rooms: 129

Manager: Jim MockfordRack rate for standard room: $149

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LAST LOOKDexter Moren Associates, one of London’s leading hotel

and leisure design studios, usual ly works on glamorous projects – the Shangri-La Hotel at The Shard, for instance. But with The Edible Hotel, it has come up with a far loft ier concept. A f ive-star showcase for sustainable urban l iving, the company has imagined a hotel that features open-plan lobby space and reception areas, and kitchen and bar areas with an edible wall and aquarium at its heart. Yes, that’s r ight – an edible wall. Incorporating hydroponics and aquaponics – the two vert ical farming technologies du jour – the wall would be several storeys high and produce enough food to subsidise two-thirds of the hotel’s meals. In step with the trend of making lobbies the social hubs of hotels, the design of the Edible Hotel also features an open-kitchen, from where guests and locals would be served with fresh, hotel-grown and local ly sourced produce. It is envisaged that chefs would design menus around ingredients from the edible wall. The hotel would also have a roof garden, where food could be grown in more tradit ional ways.

The whole concept was created to i l lustrate how hotels of the future may deal with sourcing food both on-site and local ly within a densely populated environment. At the very least, they’l l be able to put fresh mint on the pi l lows.

BY: BOyD FARROw

THE EDIBLE HOTEL

120120

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