Hotelier Finland issue 25

The food & beverage IssuE

ISSUE NO. 25 - 2015

TRADITION shapes the

future.

Villeroy & Boch DIRECTFLUSH Hygieeninen WC-istuin sinulle, jolle siivous ei ole intohimo.

Advert 2

Uutta muotoilua ja huuhtelutekniikkaa hyödyntävät DirectFlush WC-istuimet: •Subway 2.0 •Joyce •O.novo •Architectura •Venticello

Villeroy & Boch Gustavsberg Oy Laippatie 14B, 00880 Helsinki, p.09 32918811, myynti@gustavsberg.com

www.villeroy-boch.com www.gustavsberg.fi

MODERNIN VALAISTUKSEN SUUNNANNÄYTTÄJÄ

INSIDE ISSUE NO.25 The food & beverage Issue - 2015 VOice with the editor-in-chief............................................... 6 Bos Oy toimittaa korkealaatuiset julkisten tilojen kylpyhuonetarvikkeet............................ 9 CONCIERGE A hotelier’s help desk ..................................... 10 Q&A WITH PACO PEREZ & PATRICIA URQUIOLA In conversation with the “Accidental” Spanish power couple of food and design...................................................... 20 Q&A WITH coffee expert TIM WENDELBOE Advice from a former world champion barista about serving coffee in hotels........................................................... 27 Erikoisleipä kansainväliseen makuun............................ 31

HOTELIER INTERNATIONAl.COM Tecniche Nuove Spa, VIA ERITREA 21 - 20157, MILAN, ITALY TEL: 02 / 39090440

Q&A WITH chef julien royer Talking with the force behind Singapore’s Jaan restaurant about ‘artisanal cuisine’, serving French-inspired dishes in Asia, and the challenges of being a young head chef ................... 32 THE BEST: Gourmet Shops ............................................................ 38 JOHANNESBURG’S saxon hotel How an already exceptional hotel upped its game by employing a top chef to overhaul f&b offerings.............................. 44 Hanko Sushi -ravintoloissa virtaa Thoreau-vesi ..... 51 Barcelona’s Hotel Praktik Bakery..................................... 52 phuket’s INIALA beach house Tiny boutique hotel with a huge culinary presence............................. 56 Gastoria EF tuo Suomeen laatulihaa maailmalta: Aitoja lihaelämyksiä yksinoikeudella, síl vous plait!..... 64 LAST LOOK..................................................................................... 67

Publisher: IVO NARDELLA Editor-in-chief: Sarah Andrews ART Director: ERIC WITHAM DESIGNER: Stephen kelman International Advertising: SIMONA ABAGNALE simona.abagnale@tecnichenuove.com International Licensing: Karl-Henry Edström karl.henry@tecnichenuove.com LocaL Advertising: Titti Myhrberg titti.myhrberg@editorhelsinki.fi Editor helsinki oy, +358 (0)40 561 7703 CONTRIBUTING WRITERS: Abigail Blasi, Nick Dall, Boyd Farrow, Ethan Gelber, Ron Gluckman, ANJA MUTIĆ, David Nikel, Cheryl-Anne Sturken, Suzanne Wales

Next Issue.................................................................................... 68

The opinions expressed in this magazine are those of the authors and/or persons interviewed and do not necessarily reflect the views of Hotelier International Ltd. Advertisers or their representatives assume full responsibility for the content of their advertisements, and for ensuring that this content corresponds with the laws and other normative acts of Italy and the country where the magazine is being published. All rights reserved. No part of this magazine may be reproduced in any form without the written permission of the publisher.

members of FIPP - the worldwide magazine media association

KOE UUSI PYÖREÄ EVOLIN®. UNOHTUMATTOMIIN HETKIIN. Pyöreät pöydät kuuluvat usein ikimuistoisiin tilaisuuksiin, oli kyseessä sitten yksilöllinen hääjuhla tai upea gaala. Nyt pyöreät pöydät ovat saaneet myös oman Evolin®-pöytäliinan. Pyöreässä Evolin®-pöytäliinassa yhdistyvät kankaan hienostuneisuus ja kertakäyttöisen materiaalin monikäyttöisyys. Upean vaikutelman luominen on helppoa. Kauniisti laskeutuvat pöytäliinat tekevät unohtumattoman juhlan. Evolin® siivittää mielikuvitustasi. Seuraa kilpailua Euroopan ikimuistoisimman tapahtuman järjestämisestä ja tutustu finalistien luomuksiin osoitteessa evolutionoflinen.fi

Evolin® on fiksu valinta ympäristön kannalta.

Duni Oy Elimäenkatu 29, 00510 Helsinki | asiakaspalvelu@duni.com | puh: (09) 8986 810

VOICES

If the best teacher is experience, then a close second is gleaning from the experience of others. So for this ‘Food and Beverage’ issue of Hotelier International, we’ve gathered gourmet experts from across the globe to share their insights and advice. From Norway, coffee guru T im Wendelboe shares the secrets of making perfect espresso. From Thailand, Spanish chef Eneko Atxa talks about why a 3-star-Michelin chef loves working in a tiny boutique hotel on the other side of the world. From Berlin, designer Patricia Urquiola tells us how she created ‘two souls’ for Das Stue’s signature restaurant. And from Singapore, 32-year-old chef Julien Royer talks about the challenges of making a storied restaurant his own. You’ll also find American ideas about beer tourism and the next big trends in hotel bars, a Chinese take on extreme locavore-ism, a Johannesburg hotel’s story on the steps it took to become a culinary leading light, and other articles showcasing imitationworthy hospitality trends. From café lobbies and breakfast buffets to nightclubs and rooftop terraces, hotel F&B venues are as endlessly varied as the hotels that operate them. But no matter what your hotel is serving, we hope that you’ll find inspiring ideas in these pages. If you do, we’d love to hear about it. Join our conversation by writing to me at editor@hotelierinternational.com. I look forward to hearing from you. Meanwhile, a toast to all the fabulous chefs, baristas, designers and diners featured in this issue. It’s been great fun hearing your stories and learning from your experiences. Cheers!

SINCERELY,

SARAH ANDREWS — EDITOR-IN-CHIEF EDITOR@HOTELIERINTERNATIONAL.COM

Pelkäämättömyys, rohkeus, idearikkaus! Tämän vuoden toinen julkaisu suuntaa katseensa maailman ruoka- ja juomakulttuurin suuntaan. Tarjolla on makuelämyksiä Berliinistä, kahvitaituruutta Norjasta, modernia ranskalaista keittiötä, huippukokin tarinaa Afrikasta, Skandinaavialais-inspiroitua gourmet leipomoa sekä espanjalaista menyyn suunnittelua Thaimaassa. Yhdistävänä tekijänä hotellimaailman trendeissä voi huomata alkuperäisyyden painottamista. Trendinä on nyt tuoda omia perinteitä ruokaan, painottaa puhtaita raaka-aineita ja ihan yksinkertaisesti kokit haluavat tehdä jotain mitä ei aikaisemmin ole tehty. Mielenkiintoista on myös lukea kuinka pelkäämättömästi viedään omia tapoja ja tottumuksia ulkomaille. Pelkäämättömyys, rohkeus ja idearikkaus leimaa jokaista lehdessä esiteltyä ravintolamaailman huippua. Ravintolan tärkeys hotellikentällä painottuu myös tässä lehdessä vahvasti. Hyvä hotelli vaatii loistavan ravintolan ja ihmisten ravintolatietoisuus on myös sen verran lisääntynyt, että rima nostetaan entistä korkeammalle. Suomessa kevään ruokamaailman messuilla käydessäni, sain ilokseni huomata ravintolakentän tekijöiden vilpittömän rakkauden ja valtavan kiinnostuksen ruokaan. Suomessa on huipputekijöitä, ja enää ei tyydytä tekemään hyvää. Kaiken pitää olla loistavaa.

Nautinnollisia lukuhetkiä ja maukkaita silmäruokahetkiä toivottaen Titti Myhrberg – Sales Director Hotelier International Finland Editor Helsinki Oy, +358 (0)40 561 7703, tuotanto@editorhelsinki.fi www.editorhelsinki.fi / www.editori.fi

Valaisimet ja varjostimet hotelleihin, ravintoloihin, laivoihin, myymälä- ja julkisiin tiloihin, kotiin...

Valmistamme valaisimet kaikenlaisiin projektikohteisiin yli 30 vuoden kokemuksella, budjettikohteista glamour-kohteisiin. Toimitamme valaisimet valmiista mallistostamme tai teemme ne kokonaan alusta arkkitehdin / suunnittelijan luonnoksista. Olemme tarvittaessa apuna myös kohteen valaisimien suunnittelussa projektin alusta lähtien. Ota yhteyttä meihin mahdollisimman aikaisessa vaiheessa projektia, niin saamme parhaan lopputuloksen aikaiseksi.

Tervetuloa tutustumaan laajaan valaisinnäyttelyymme Kaarinaan. Esillä suuri määrä valmiita valaisimia sekä läpileikkaus projektivalaisimista.

2008-2015

Valaisin Grönlund - Voivalantie 22 - 20780 Kaarina, Finland info@valaisingronlund.fi - www.valaisingronlund.fi - Tel. +358 (0)10 820 8200

CONCIERGE

The Question

Hotelier International’s writers answer the question, ‘What was your most memor able hotel bre akfast?’

Anja MUTIĆ I still remember the most elaborate breakfast at the Mandarin Oriental, Bangkok — the riverside setting and the spread were equally impressive. Anja featured ‘Q&A with Jason Pomeranc’ and other Concierge stories for this issue.

Nick Dall This would have to be at Tanda Tula Safari Camp in South Africa’s T imbavati Game Reserve. Their bush breakfast is as good as any you’d get in a regular kitchen, except it’s cooked over open fires and served on camping tables under a large Jackal Berry tree in the middle of the African savannah. As you eat, giraffes, hornbills and vervet monkeys watch on. And the next morning you’ll get the same breakfast under another tree with a different cast of onlookers. Nick featured ‘Johannesburg’s Saxon Hotel for this issue.

Ron Gluckman Among many wonderful breakfasts, one that stands out is being hauled into trees above the Soneva Fushi (Koh Kood, Thailand) and served by waiters flying in by zip line bearing scrumptious treats. Ron featured ‘Phuket’s Iniala Hotel for this issue.

David Nikel The charming Paskins Hotel in Brighton, where everything on the menu is organic, sourced from local Sussex farms and cooked to order. During my week-long stay I enjoyed everything from the outstanding smoked bacon, to fresh fish, to creamy porridge served with whisky. David featured ‘Q&A with Coffee Expert Tim Wendelboe’ for this issue.

Cheryl-Anne Sturken Hands down the best breakfast I’ve ever had was at the Raffles Beijing, which rolls out a daily buffet spread of European and Chinese specialties. The fresh blueberry scones are to die for. Cheryl-Anne featured ‘Tree Huggers’ for this issue.

Boyd Farrow The Plaza, New York. Jet lagged and starving at 6.30am, I scoffed everything on the buffet table in the Palm Court under the watchful eyes of otherwise unoccupied 20 staff members. Staggering out, I walked smack into the CEO I had forgotten I was meeting for breakfast. Turning on my heels, I escorted him back into the room, where I was obligated to order a whole second breakfast. Not one of the Plaza staff raised an eyebrow. Boyd featured ‘Q&A with Paco Perez & Patricia Urquiola ’ for this issue

8

bos oy • korkealaatuiset julkisten tilojen kylpyhuonetarvikkeet • ilmoitus

Olemme varustaneet Geesan tuotteilla mm. Karibian risteilijöitä sekä useita hotelleja Suomessa, kertoo Anneke Bos.

Bos Oy toimittaa korkealaatuiset julkisten tilojen

kylpyhuonetarvikkeet B

os Oy on kodin ja julkisten tilojen käyttötavaroiden maahantuontiin ja tukkukauppaan erikoistunut yritys, joka on perustettu jo vuonna 1972. - Olemme aikanaan lähteneet liikkeelle hollantilaisista tuotemerkeistä. Ne ovat yhä vahvasti mukana, mutta matkan varrella valikoimamme on laajentunut myös muilla, pääosin eurooppalaisilla tuotemerkeillä. Haluamme tarjota asiakkaillemme idearikkaita ratkaisuja, jotka tekevät arjesta hivenen helpompaa. Edustamamme tuotemerkit ovat tunnettuja korkeasta laadusta, kestävistä materiaaleista ja kauniista muotoilusta, yhtiön toimitusjohtaja Anneke Bos kertoo. Markkinajohtajan varusteet kylpyhuoneisiin Hollantilainen Geesa edustaa nimenomaan edellä mainittuja kriteerejä. - Olemme edustaneet Geesan kylpyhuonevarusteita 30 vuotta. Geesa on Hollannin markkinajohtaja julkisten tilojen varustelussa eli heidän

tuotevalikoimastaan löytyy korkeatasoisia kylpyhuoneiden pienvarusteita ja tarvikkeita julkisiin tiloihin. Olemme varustaneet Geesan tuotteilla mm. Karibian risteilijöitä sekä useita hotelleja Suomessa, joista viimeisimpinä hotelli Scandic Parkin ja Solo Sokos Hotel Torni Tampereen kylpyhuoneet. Geesan tuotteiden muotokieli on tyylikäs ja ajaton. - Valikoimasta löytyy 14 monipuolista tuotesarjaa, joiden lisäksi saatavilla on myös runsaasti erikoistuotteita. Kromauksilla ja rakenteilla on 12 vuoden materiaalitakuu, joten ne kestävät kovaa käyttöä vuodesta toiseen. Roska-astiat Helsinki-Vantaan lentokentälle Toinen tärkeä tuotelinja Bos Oy:n valikoimassa on julkisten sisätilojen roska-astiat. - Edustamme Simplehuman -roska-astioita. Tämän yhdysvaltalaisen tuotemerkin valikoimasta löytyy korkealaatuisia roska-astioita niin hotellien huoneisiin, kylpyhuoneisiin kuin

käytävillekin. Olemme toimittaneet heidän tuotteitaan esimerkiksi Helsinki-Vantaan lentokentän tax free-myymälöihin ja wc-tiloihin. Sähäkkä tehotiimi palvelee Bos Oy:n vahvuutena ovat nopeat toimitukset. - Meillä on jatkuvasti varastossa kattava valikoima perustuotteita. Toimivat suhteet eurooppalaisiin päämiehiimme mahdollistavat joustavat toimitukset ja erikoisvalmisteisetkin tuotteet asiakkaan tarpeen mukaan. Bos Oy:llä on tällä hetkellä kahdeksan edustusta, mutta neljän naisen tehotiimi etsii jatkuvasti maailmalta uusia brändejä. - Asiakkaita on suurista pieniin ja löydäm­ me ratkaisun jokaiselle. Pitkäaikaiset asiakassuhteet on luotu avoimella vuorovaikutuksella ja asiakkaan tarpeiden kuuntelemisella. Olemme tulevana syksynä mukana Habitare-messuilla, jossa esittelemme mm. Geesan uuden, kultaisen Tone Gold -kylpyhuonesarjan, Anneke vinkkaa. | www.bos.fi | Text: Mia Heiskanen

Bos Oy on varastoiva maahantuontitukku, jonka valikoimista löytyy nopeasti kattava valikoima korkealaatuisia julkisten tilojen käyttötavaroita olipa kyse kylpyhuonetarvikkeista tai roska-astioista.

CONCIERGE

CONCIERGE ISSUE NO.25 2015 A HOTELIER’S HELP DESK

Abuzz: New Approaches to Hotel Beehives BY Anja Mutic

Beehives kept at hotels have been abuzz for a few years, but now properties are heading beyond harvested honey served at breakfast. At the Hilton Chicago/Oak Brook Hills Resort & Conference Center, executive chef Sean Curry focuses on the sustainability aspect of beekeeping. This spring, he is installing 10 beehives throughout the hotel’s 150-acre Audubon-certified Cooperative Sanctuary. While honey will headline the chef’s signature modern farm cuisine, by-products will also be used, like wax for candles and a honeycomb display for banquet functions. “Taking care of bees allows them to take care of us,” says chef Curry, who also plans to hold educational seminars on the benefits of beekeeping in local schools. In London, guests of St Ermins Hotel – where more than 300,000 buckfast bees reside in three custombuilt hives on its third-floor terrace – can learn the basics of beekeeping with the “Bees in the Burbs” taster workshop, led by the hotel’s bee guru (£25 per person for a 2.5-hour workshop, with a honey cocktail in the Caxton Bar).

To raise awareness about the dwindling bee population and help sustain it, the 500-room Radisson Blu Mall of America is collaborating with the University of Minnesota’s Bee Squad. “We will have ‘bee-customised’ rooms looking out onto the hives, with pictures of honey and the colonies, colouring books for the kids, as well as honey amenities,” says executive chef Paul Lynch of FireLake Grill House & Cocktail Bar, who is spearheading this endeavor. Hotels are even starting to brand their own honey. With a thriving 200-colony operation spread over the resort, Puntacana Resort & Club in the Dominican Republic produces several hundred gallons of polyfloral PUNTACANA Forest Honey, used in dishes, cocktails and spa treatments on site and sold at other locations in the country. Honey is also starting to make its debut in hotel spa treatments. At its onsite Guerlain Spa, the Waldorf Astoria

10

New York offers “Milk, Haute Honey and Rooftop Herb Manicure and Pedicure”, a roof-to-spa concept that utilises ingredients from the hotel’s 20th-floor rooftop beehives and garden, including the honey from its own six apiaries. California’s 500-acre Carmel Valley Ranch, with an apiary that is home to 60,000 Italian honey bees, offers a signature beekeeping experience ($60 per adult) with a resident lavender farmer and beekeeper who takes guests into the apiary (in beekeeping suits) where they taste honey straight from the hives. In Georgetown, beekeeping goes beyond serving BeeTinis, the signature cocktail at Fairmont Washington, D.C. The hotel supports the DC Public Schools’ Junior Beekeepers initiative, plus this spring it is adding a pollinator bee hotel, a collection of nesting materials designed to attract, support and protect native, lost and solitary bees, to its collection of rooftop honeybee hives.

I N T O H I M O N A KO R K E A L A AT U

Käsin tehtyä unta ”Kun Henry Ford teki ensimmäisen autonsa, olimme tehneet sänkyjä jo yli 50 vuotta.” J A N RY D E , H Ä S T E N S - P E R H E Y R I T Y K S E N O M I S TA J A J O V I I D E N N E S S Ä P O LV E S S A .

Käsityöläismestareita Hästensin tehtaan edustalla 1900-luvun alussa.

HÄSTENS STORE HELSINKI Mannerheimintie 8, 00100 Helsinki Puh. 020 780 1370

hastens.com

CONCIERGE

At your Service: Chefs Tables with a Twist To keep guests’ interest high, chef’s tables have been reinventing the wheel and adding a twist to the dining experience. At Hotel Monte Mulini in Croatia’s seaside town of Rovinj on the Istrian peninsula, an area highly acclaimed for its gastronomy, diners can doodle on the walls of the Wine Vault restaurant’s Chef Table, which has an eat-all-you-can policy (up to 25 courses). Chef Tomislav Gretic doesn’t work with preset menus but uses fresh ingredients to create uncommon combinations such as foie gras with black lentils and

seabass with duck cracklings. El San Juan Resort & Casino in Puerto Rico recently debuted its Chef’s Studio, where guests dine inside a former walk-in freezer converted into a minimalist dining room with an oversized white marble table and eight curved chairs. The chef personally presents each course, such as panseared duck breast with port wine sauce and blueberry mojito. Burritt Room + Tavern at the Mystic Hotel by Charlie Palmer in San Francisco recently unveiled BR + Table, a chef’s table experience featuring handcrafted plateware and linens as well as a custom-fabricated table and chairs. Executive Chef Luke Knox creates customized multi-course menus, showcasing dishes like local Dungeness crab with chestnut, red kuri squash and Asian pear. Interactive chef’s tables have been on the rise. At One Square in Edinburgh, in the Sheraton Grand Hotel & Spa, five-to-seven-course bespoke dinners are served behind

12

the scenes to four diners who can interact with the chefs at work while they savour authentic Scottish dishes like marinated highland venison with pickled baby vegetables. A hands-on epicurean experience is available at the newly renovated chef’s table in Terra at Four Seasons Resort Rancho Encantado Santa Fe. “Our guests receive a oneon-one cooking lesson and true sense of what it’s like working in a resort kitchen alongside our talented team,” says chef Cooper, who is renowned for his inventive take on contemporary American dishes like date-crusted venison with sun chokes and quinoa. The four-hour session featuring up to 12 courses is available for two to 10 guests, who are each paired with a chef to prepare a course. They don an apron to dice, slice, sautée and call out orders before dining on the custombuilt table with a hand-selected granite slab. - aM

CONCIERGE

Eat and Run: Food-Focused Guest Experiences As guests increasingly look for unusual experiences, it has become vital to add a twist to tour and dining options. Hotels have started to roll food and activities into one experience, a new take on eating out. At White Barn Inn in Maine, executive chef Jonathan Cartwright devised a way to combine his two loves – cycling and lobster. W ith the hotel’s chef-led “Crustacean Crawl,” guests can see Kennebunkport by bike and try local lobster dishes en route.

Participants learn to select the perfect lobster, sample the best of crustacean creations at the chef’s favorite eateries and wrap up with a multi-course lobster dinner at the inn’s restaurant. For nature-loving guests, Aloft Asheville Downtown in North Carolina teamed up with No Taste Like Home, a local forage-to-table tour company, for a one-night package that takes guests out to gather wild mushrooms and edible plants and then savour their own pick of the day at one of Asheville’s top restaurants. Hands-on activities paired with food samplings have recently debuted at Farmhouse Inn in California’s Sonoma County. The standout among these “Farmhouse Expeditions” is herb picking at the Inn’s gardens, followed by a tour of Dry Creek Peach & Produce while sipping on white peach Bellinis, then chef-led instruction on making peach-basil jam and finally a farm lunch featuring fresh peaches and wine. A more adrenaline-filled food

Limited Time Only: The Best Chef Residency Programmes BY Suzanne Wales

Whilst there are good arguments for consistency, variety can be the spice of life. This is the driver of a new wave of ‘Chef in Residence’ programmes, where a noted chef checks into the kitchen to offer their signature cuisine for a limited time only. Urso is a new luxury boutique hotel in Madrid. Together with an agency that specialises pop up concepts, they created ‘The Table by…’, a calendar of six national chefs, both established and rising, who replicate their own restaurants in Urso’s dining room. Everything is changed, the décor and of course the menu, for a period of one month. For Restaurante 7, a chic eatery that is part of a riad deep in the Fez medina, the focus of their Chefs in Residence programme is cultural exchange. Chefs, which have so far included Jerome Waag of the legendary Chez

tour has been spearheaded by São Paulo’s Hotel Unique in partnership with Green Mobility — a cycling jaunt of the city’s gastronomy scene on Caloi hybrid bikes. Guests take to two wheels on food-focused itineraries, such as sampling traditional Brazilian treats like pasteis and fresh sugarcane juice in the food markets, or exploring the Japanese restaurant scene of Liberdade neighborhood. Portugal’s Conrad Algarve takes guests to the water – board a traditional fishing boat for a clam-picking excursion on Rio Formosa lagoon, followed by a meal showcasing those very clams. - aM

Panisse and Analise Gregory (ex-Quay, Sydney) come for longer periods, immersing themselves in this ancient city’s rich culinary heritage and plentiful food markets. “These chefs are evolving traditional Moroccan cuisine, but in a way that is respectful and true to its origins,” says Tara Stevens, co-founder and manager of the project. Mini chef residency projects can also have success. In the past year, The Connaught jetted in über-chef Massimo Bottura of Osteria Francescana for a one-night only showstopper. (Reportedly the hotel is Bottura’s favourite London haunt, which may have helped seal the deal). And in August 2014 Barcelona’s Hotel Arts turned Japanese for a week when chef Ricardo Sanz from Kabuki popped up, converting Frank’s Bar to a gourmet sushi counter.

13

CONCIERGE

On Tap: Catering to Craft Beer Tourism People increasingly travel for the craft beer movement around the United States, which has led to a spike in beer tourism. To enhance the guest experience, hoteliers have responded by partnering with local breweries to provide a variety of beer-focused experiences, from in-house tastings to brewery tours. At Burlington’s Hotel Vermont, 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 twonight 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. His mission is twofold – he supplies guests with information on the beer scene in the immediate drive-able area and curates the hotel’s selection of local beers.

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 R ye Red, in collaboration with the local Mission Brewery. This imperial red ale is infused with cigarsmoked 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. The craft beer movement continues to grow in Chicago. In response, the JW Marriott Chicago

14

and Lagunitas Brewing Company have created a “Lagunitas Beercation” package, featuring a selection of Lagunitas craft brews and complimentary transportation via Uber to and from the 300,000-square foot brewery for a tour and tasting. In Florida, a new “Craft Beer Trail” is soon to be unveiled at the elegant LEED-certified Sandpearl Resort in Clearwater Beach. This private car service to 14 local breweries will include a map with suggestions for exploring the trail at leisure. Beer headlines in spa treatments, too. In addition to its “Tap the Local Brewery” package, Kimpton’s Lorien Hotel & Spa in Alexandria, Virginia offers a Gentlemen’s Beer Beard Facial at the on-site spa, using a Monumental IPA to kick up the shine. - aM

CONCIERGE

Pop-Up Dining: Unexpected Gourmet Experiences Hotels have upped the ante by offering themed food experiences in offbeat locations, from beachside and riverside pop-ups, to blindfolded dinners served in ballrooms. In September, Four Seasons Denver launched an experiential dinner series called “EDGE Undercover”, each held at an undisclosed location within the hotel’s 45 stories. At the inaugural water-themed dinner, synchronized swimmers performed in the hotel’s pool and amuse-bouches were served to blindfolded guests. The fire-themed dinner in January had 20 guests over for an 8-course dinner in a private condo on the 38th floor, featuring a “flash mob” salsa dancing couple and

firefighter servers. Details are still under wraps for the next event, slated for April. Beachside pop-ups are also on the rise. The Landings St. Lucia, an all-suite Caribbean villa resort, recently launched Callaloo, a pop-up beach restaurant which features farm-totable island fare such as braised curry goat with cinnamon. In Turks & Caicos, the five-star Grace Bay Club offers themed pop-up dining on the beach every winter; this year it was Biere et Boules (Beer and Balls) inspired by global meatballs. “We like to have fun with these oceanfront pop-up concepts, while at the same time offering guests a unique culinary experience by taking a new twist on the tapas trend,” said chef Wolfgang von W ieser. At the RiverPlace Hotel’s Three Degrees restaurant in Portland, Oregon, the pop-up is riverside on the W illamette. From May through October chef Thomas Dunklin runs a 10-seat counter with monthly thematic menus, like ‘Tacos & Tequila’ and ‘BBQ, Bourbon and Beer’. Once a month, a tall communal dining table with highboy stools pops

15

up in the middle of the Two E Bar/ Lounge at The Pierre, a Taj Hotel in New York. The brainchild of the hotel’s two executive chefs, Chefs Social Club’ serves up to 14 personally presented courses to 12 diners; the experience lasts up to 4 hours. Guests of Six Senses Laamu in the Maldives are in for a weekly surprise brought to them by chef Martin Davies, who throws themed dinners in different locations, kept secret until the morning of. Pop-ups have included black & white movie night on the beach with a street-food-inspired menu and Mediterranean fare served in the wine cellar to blindfolded guests. Mandarin Oriental has also jumped on the pop-up wagon. The New York property just ran a threenight culinary pop-up showcasing the creative cuisine of three-Michelinstarred Basque Chef Eneko Atxa at Restaurant Asiate. Over in Tokyo, Mandarin Oriental recently hosted René Redzepi of Noma fame in its signature restaurant, where he prepared lunch and dinner using locally sourced Japanese ingredients. - aM

CONCIERGE

Raising the Bar: Hotelier Jason Pomeranc Talks about New Trends in Hotel Bars

As co-founder and creative director of the acclaimed Thompson Hotels for 12 years, hospitality innovator Jason Pomeranc developed, rebranded and renovated more than 13 hotels throughout North America and the UK. In 2013, he and his partners sold their interests in the brand, and in 2014 they cofounded SIXTY Hotels, an innovative brand of six luxury lifestyle lodgings in New York City, Los Angeles, Miami (debuting spring 2015) and Montreal (opening in 2016). “I believe there’s a movement away from overly aggressive nightlife in hotel culture. For a period of time, nightlife controlled the preface of hotels in the global capitals, but there’s been pushback. Guests

16

now want to be socially engaged and they want a qualitative social experience that’s more subdued and sophisticated. The first trend I foresee is the focus on quality, be it through the cocktail list, the bar menu, the aesthetic, service culture, uniforms, music… It’s all getting much more purposeful. Some new hotels have underwritten their financing based on the idea of disproportionate revenue numbers in the bar culture, and they became beholden and somewhat enslaved to volume. This new trend will shift the hotel bar scene back to quality rather than volume, so you’ll see smaller venues rather than one very large venue. Also, cocktail culture is going

CONCIERGE

to get even stronger, and there will be a revived emphasis on wine, with more approachable wine lists. You’ll see entertainment change, with a shift toward classical bar culture that integrates live music. So while the DJ culture will still stick, there will be more jazz programing, catering to people seeking a more sophisticated experience – more piano, saxophone, etc. Another thing: you’ll see the layout and the design aesthetic of hotel bars become much more residential in vibe, with smaller clusters of comfortable seating groups, modeled after private members clubs. People work and socialize in a different way these days, it’s not just about liqueur and nightlife. So hotel bars and lounges will start to offer a whole day experience. It’s essentially a move toward the European culture of café-bars. We’ll also see a rise in more thematic experiences, like tiki bars and karaoke bars, very specific concepts that are trying to stand out in a very crowded marketplace.” - aM

17

CONCIERGE

Spotlight on Champagne: creative ideas for boosting bubbly sales The hotel scene is bubbling up, with properties around the world finding creative ways to spotlight champagne. In September, the Lobby Lounge of the Shangri-La Hotel, Toronto debuted its striking Champagne Wall. “I wanted to create a sense of excitement and energy around champagne,” says Mark Moffatt, the

hotel’s award-winning sommelier, who curated the ‘C’ Wall’s selection. It features prominent labels and rare champagnes such as the 1998 Henriot Cuvée des Enchanteleurs. By-theglass offering is available, and the Lobby Lounge menu complements the champagne list. Another Canada hotel unveiled its new champagne bar in October: The iconic Ritz-Carlton Montreal now houses Canada’s first Dom Pérignon Champagne Bar in its Palm Court, a sleek hotspot in downtown Montreal where the menu features both Rosé & Brut Dom Pérignon by the glass and bottle. Some of the world’s hard-tofind vintages are available at ARIA Resort & Casino in Las Vegas, selected by Director of Wine Kim Wood. The recently updated Lobby Bar menu showcases an extensive variety of Special Club champagnes; bottomless Rosé is served with weekend brunch at

18

the Bardot Brasserie, with James Beard Award-winning Chef Michael Mina at the helm. At St. Regis Princeville Resort in Kauai, guests can partake in a ceremonial champagne sabering every day at sunset and sign up for the Ali’i Lavender Champagne Scrub at the on-site Halele’a Spa. To infuse its interiors with a signature scent of champagne and caviar, Trump International Hotel & Tower in Toronto has partnered with Brampton-based Nose Knows Design, an olfactive branding studio that specialises in custom scent creation. Europe isn’t staying behind on the champagne craze: Balthazar at Hotel d’Angleterre in Copenhagen, Denmark’s first and only champagne bar, has 160 types of bubbly served from the bottle or mixed into drinks like the walnut-flavored Tax Free Cocktail, with the bar’s signature champagne syrup. - aM

CONCIERGE

Tree Huggers: Indoor Trees Make a Striking Statement BY Cheryl-Anne Sturken

When it comes to creating that sought-after outdoor dining spot, why not do the reverse and bring the outdoors inside? All it takes is some well-placed trees and a bit of design whimsy. At the 280-room Barceló Milan, the Spanish hotel company’s first entrant into the Italian city of fashion and design, diners are immediately transported to a wintery birch forest. The wallpaper on one entire wall of the hotel’s ultra-modern restaurant is actually a reproduced photo of

a birch forest by well-known Italian photographer Maurizio Marcato. The opposite wall is decorated with intertwining real birch branches and towering tree trunks, making the forest-dining illusion even more surreal. Skies may be grey and wet in Dublin, but diners at Sophie’s, inside Dublin’s newest boutique hotel, the 52room Hotel Dean, can imagine they are sitting terrace-side on the Greek Isles, soaking up the sun, as they take in the restaurant’s 360-degree view of the city, while dining under massive, ancient live olive trees. Leave it to Four Seasons to get in early on the whole tree-themed dining concept. At the chain’s luxury New York City stalwart, the 368-room Four Seasons Hotel, diners at The Garden restaurant can grab a table between the enormous tree trunks of African acacia trees, while they nosh on the likes of house specialties such as lemon ricotta hotcake and seared ahi tuna burger. Surely, this is the spot responsible for sowing the seeds of countless dreamed-about African safari travels.

19

Q&A PACO PEREZ & PATRICIA URQUIOLA

Q&A with

Paco Perez & Patricia Urquiola AN INTERVIEW BY: Boyd Farrow

20 20

Q&A PACO PEREZ & PATRICIA URQUIOLA

In conversation with the “accidental” Spanish power couple of food and design.

21 21

Q&A PACO PEREZ & PATRICIA URQUIOLA

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?

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?

Paco Perez: It was not as if I were sitting 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. Berlin is a great, open, cosmopolitan city, with a recent history, and it will continue making an important gastronomic contribution. A city like this deserves diversity, and I think a project of this magnitude deserves to have a typical Iberian restaurant at its forefront!

Patricia Urquiola: Actually it was coincidence that Paco and I are both from Spain. I was interested in creating something very Berlin-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 traffic. At the same time it’s a sort of living room, a meeting place for guests and local people. I also wanted to respect the identity of the space, the historical element of the building. I’ve tried to respect the original marble stone of the façade and the atrium, using wood,

22

Q&A PACO PEREZ & PATRICIA URQUIOLA

tavarantoimittajat suosittelee:

Laatutuotteet ja parhaat hygieniaratkaisut

suomalaisesta Metsästä

www.katrin.com

MODERNIN VALAISTUKSEN SUUNNANNÄYTTÄJÄ

travertine stone, resins, micro concrete, opaque tiles and copper, jaquard textile 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 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—is what ends up defining design. Ultimately the most important thing for any restaurant

www.hidealite.fi

Led it be! Energiatehokasta

valaistusta

kaikkiin tiloihin LedLinja Oy | puh. 050-3010 803 www.ledlinja.fi

23

Q&A PACO PEREZ & PATRICIA URQUIOLA

a restaur a n t sh ould always b e lik e a g re at perfu me se t in a be au tiful bot tle th at is m ore be au tiful th a n itself. Wh ate v er wa r m th a nd em otion you ca n con v e y or e x press in a space— wh ate v er m a k es people feel at h o me ultim ately—is wh at ends up defining desig n.

Q&A PACO PEREZ & PATRICIA URQUIOLA

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 all cooking should be consistent, creative, humble and hard-working, with good, simple ingredients at its core. I like experimenting with different tastes, textures and aromas. I think that our creations are simple, but never simplistic, and they are prepared according to the rules of honest craftsmanship. Menus are written plainly, and there are no gimmicks or extravagant flourishes.

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 highlight is the personalisation of each of the different areas. The signature restaurant has two souls, one part which is more joyful, like a big chef’s table, looking at the kitchen and protected by a ceiling of Tom Dixon’s hanging copper lamps and copper kettles. This accentuates the fine dining experience of the restaurant, particularly Paco’s avant-garde cuisine. In a second part, slatted walls and skylights frame a more casual, allday dining experience with a soft glow. But then the private dining room overlooking the park is decorated with animal sculptures, which links the room to the hotel’s surroundings too. Author Bio: Boyd Farrow is a business writer and editor who divides his time between London and Berlin. Farrow has written about the hospitality sector for various international publications, including CNBC Business, the monthly magazine he edited until 2012, and he reviews hotels for several magazines in the US and Europe.

Mormor Cupcakesin tuotteet sopivat niin arkeen kuin juhlaan. Cupcakeilla saat näyttävän kattauksen mihin tahansa tilaisuuteen ja teemaan oli sitten kyseessä häät, syntymäpäivät, ristiäiset, polttarit, palaveri tai pieni herkutteluhetki. Syömällä hyvää voit tehdä hyvää! Yrityksemme lahjoittaa jokaisesta myydystä tuotteesta 5 senttiä hyväntekeväisyyteen. Palvelemme teitä numerossa 050 401 6302 sekä osoitteessa asiakaspalvelu@mormorhelsinki.com

www.mormorhelsinki.com

Q&A Tim Wndelboe

Q&A with Coffee Expert

Tim Wendelboe Advice from a former World Champion Barista about serving coffee in hotels AN INTERVIEW BY: David Nikel

27

Q&A Tim Wndelboe

T im Wendelboe is a Norwegian barista and winner of both the World Barista Championship and World Cup Tasters Championship. He now runs a revered espresso bar, training centre and micro roastery in Oslo, as well as a series of farms in Colombia. His company supplies espresso to Trondheim’s Scandic Nidelven Hotel, winner of Norway’s best breakfast for nine consecutive years. Hotelier International: What’s good in coffee right now? Tim Wendelboe: Although espresso, latte and cappuccino remain popular, black filter coffee is enjoying a

renaissance. We welcome a lot of coffee tourists to Oslo from all around the world because of the reputation of our filters. There has been a huge industry focus on improving quality for over 10 years, so access to quality beans has increased dramatically. Also, more experienced baristas mean a black coffee is tastier than ever before. HI: What should hoteliers know about coffee? TW: Any two coffees can be wildly different. Take time to learn about the basics of coffee growing and brewing. There are many different varieties and origins that make every coffee taste

28

unique. The style of roasting and the freshness of the beans will determine a lot of the final taste. HI: So what’s the secret? TW: You can never make good coffee with bad ingredients, but it is very easy to ruin good ingredients with improper brewing. The basics are really simple. You need quality coffee beans, clean soft water, clean brewing equipment and a grinder. Consistency in measurements and brewing methods is important, so use 65 grams of coffee per litre of water, and adjust the grinder until the coffee is not too bitter yet not watery and sour.

Q&A Tim Wndelboe

You can never make good coffee with bad ingredients, but it is very easy to ruin good ingredients with improper brewing.

HI: What’s the optimum workflow for a busy kitchen. TW: Espresso will always be fresh but can be a nightmare logistically, so I recommend filter coffee. The worst coffee is one that has been standing for hours on a hotplate, so treat your brewed coffee as a fresh product that should be consumed within an hour of brewing. Implement daily routines to clean the brewer’s filter holder and all flasks and carafes, as dirty equipment gives a harsh taste to any coffee. HI: Any specific recommendations? TW: I would love to see a hotel serve a refreshing cup of Kenyan coffee in

the morning and a more full bodied Colombian coffee after dinner. The focus should be on the actual coffee ingredients and not so much whether it is an espresso or filter. HI: Can coffee be matched with food? TW: You can pair coffee with various cakes and liquors. I prefer drinking a quality rum with my coffee and for chocolate cake I really like a fruity coffee from Kenya or Honduras on the side. You would be surprised how well some cheeses go with coffee too. It can be an excellent pairing. HI: How about in-room facilities? TW: The dream scenario would be to

30

have a small coffee grinder, portioned out bags with coffee beans, and a manual brewing method such as a Hario V60, French press or similar. Author bio: David Nikel is a British freelance journalist living in Trondheim, Norway, since 2011. He writes about technology and travel around Northern Europe, and runs a popular blog (lifeinnorway.net) about his experience among Norwegians.

Maalahden Limppu • Erikoisleipä kansainväliseen makuun • ilmoitus

Erikoisleipä kansainväliseen makuun Täyteläisen herkullinen, kansainvälisesti maistuva, aito ja perinteinen. Lisä- ja säilöntäaineeton, hapan ja makea, maidoton ja laktoositon. Valmiiksi viipaloitu, erinomaisesti säilyvä, valmis aamiaisleipäkoriin. Tätä kaikkea on Maalahden Limppu, yli satavuotias suomalainen leipäherkku.

V

uosi 1906 on merkittävä Suomen historiassa: tällöin leivottiin ensimmäinen Maalahden Limppu ja Suomen naiset saivat äänioikeuden. Molemmat tärkeät asiat ovat pysyneet perustaltaan muuttumattomina. Maalahden Limpun taikina tehdään perinteiseen juureen edelleen käsin. Varsinaiset tuotantolinjastot ovat moderneja puhdasilmatiloineen. - Perheyrityksenä meille on äärimmäisen tärkeää kunnioittaa yli satavuotiasta, kotimaisiin raaka-aineisiin perustuvaa reseptiämme. Maalahden Limpussa yli puolet on täysjyväruista, makeus tulee siirapista, selvittää myynti- ja markkinointipäällikkö Janette Peltokoski. Tukuista ja vähittäiskaupoista ympäri maan saatavan Maalahden Limpun käyttöaika on viipaloitunakin yh-

deksän viikkoa valmistuksesta. Monen mielestä maku vielä paranee ajan myötä. Oikeanpaksuisiksi viipaloidut leivät ovat käteviä käsitellä. Limppu on käyttötavoiltaan monipuolinen. Se soveltuu niin alku-, pää- kuin jälkiruokiin sekä sellaisenaan leipäkoriin. - Haluamme uudistaa voileipätarjontaa ja olemme kehittäneet nettisivuillemme runsaasti erilaisia tarjoiluehdotuksia. Esimerkiksi suklaa ja mansikat sopivat loistavasti yhteen Limppumme kanssa, kertoo Peltokoski. Jälleenmyyjille on saatavissa myös valmista mainosmateriaalia. Text: Maija-Liisa Saksa

Maalahden Limpun nettisivuilla on runsaasti herkullisia ja yllättäviäkin reseptejä mm.alku-, pää- ja jälkiruokien valmistukseen. Maalahden Limpun perustaja ”Bagar-Kalle”, Karl Malmberg yli sata vuotta sitten ja tämän päivän Maalahden Limppu.

Q&A Sam Bakhshandehpour

32

Q&A julien royer

Q&A with chef

Julien Royer Talking with the force behind Singapore’s JAAN restaurant about ‘artisanal cuisine’, serving French-inspired dishes in Asia, and the challenges of being a young head chef AN INTERVIEW BY: Ron Gluckman

33

Q&A Julien royer

When Julien Royer took over JAAN, the skyhigh restaurant on the 70th story of Singapore’s Swissotel The Stamford, expectations were equally lofty. The intimate, upscale French restaurant had already gained widespread acclaim under Taiwanese chef Andre Cheng, who left to open his own celebrated Restaurant Andre in Singapore in 2010. Royer brought an impressive resume, having worked under Michelin-starred chefs Michel Bras and Bernard Andrieux, as well as the renowned Jean Georges Vongerichten. But he was young; he’s only 32 now. Still, his craft has been forged over generations. He comes from a long line of farmers in France’s Cantal, and learned cooking the old-fashioned way, from his mother and grandmother. As chef de cuisine at JAAN, he offers an exquisite mix of authentic French fare with ample frills at Singapore’s top-of-the-world table. He was named Rising Chef Of The Year at the World Gourmet Summit’s Awards of Excellence 2012, and was “One to Watch” at Asia’s 50 Best Restaurants 2013. JAAN ranked 17th at Asia’s 50 Best in 2014 and also made the World’s Best Restaurant list 2014, both from S. Pellegrino and Acqua Panna. Hotelier International: How would you describe JAAN and your approach to cooking? Julien Royer: JAAN is an intimate 40-seat modern French restaurant, where we focus on cooking simple and elegant dishes, using the best ingredients from around the globe, and where we take pride on sourcing from small-scale and artisan producers. The cooking style has evolved slightly since I joined, from something extremely clean and pristine in terms of flavors, to a little more straight-forward and product driven. As a young chef, JAAN has helped me to experiment, define and sharpen my style.

34

Q&A julien royer

tavarantoimittajat suosittelee:

Maahantuonti Suomessa: SeaGood Oy Fort Deli

Hotelier international cocomax mainos 103x65mm .indd 1

24.2.2015 11:26:22

www.restonomit.fi Suomen Restonomit – SURE ry on restonomien oma ammatti- ja palvelujärjestö

Q&A Julien royer

We give priority to good production, using organic eggs, line-caught and wild fish, organic fruits and vegetables And premium oils.

HI: You followed others at JAAN, like celebrated chef Andre Chiang. What was it like to take over, while still in your 20s? JR: The challenge as a young chef is to deliver in ‘your own’ style and please every single guest on a daily basis. Plus building a team that compliments your ideas and philosophy. My right hand and sous chef in command Kirk Westaway has been here over three years, also my Junior sous chef Levin Lau. They are the core of my team. It took us a few months of very hard work and dedication to get the place

buzzing again. Today we have reached a level of business and have a number of regular and very loyal guests like never before. HI: You are part of the Artisanal Cuisine Movement. Explain how it relates to JAAN? JR: It’s not really a cooking trend or ‘movement’, but more a global way to think about our job, starting from the farming and sourcing, to the preparation/cooking, till the dish is actually served in front of the guest. We give priority to good production,

36

using organic eggs, line-caught and wild fish, for example, organic fruits and vegetables from precise sources, premium oils or vinegars, selected spices and herbs. We love to work with passionate people who, like us, put a lot of pride and dedication into their products. We love to showcase their products in our menus and to be able to explain this to our guests. HI: What issues do you have sourcing ingredients? JR: We have an excellent sourcing process, so we don’t have many

Q&A julien royer

challenges to be honest. Even though Singapore is a small place with little produce, we still have access to many amazing and beautiful products from around the world. HI: What about other challenges, like adapting to local tastes and expectations? JR: The biggest challenge is really to be able to grow as a team and to maintain consistency and top quality on daily basis. As a chef, of course, we must adapt the way we cook to the place where we are. I wouldn’t try

to open a laksa (signature SingaporeMalay curry) shop in my hometown in Auvergne!

any restaurant is to be full every single day. So far, in that regard, we are very fortunate.

HI: You have won many awards, such as Rising Chef and One to Watch. What is the value of these awards, and what challenges do they add? JR: All those awards are of course a great recognition of our very hard work, but they are especially for my team, who work really hard on daily basis to deliver the best we possibly can. I always say the best award for

Author Bio: Based in Asia for two decades, journalist Ron Gluckman contributes to Time, Travel & Leisure, Forbes, the Wall Street Journal, New York Times, Discovery, Town and Country and CondeNast Traveler.

37

THE BEST: gourmet shops The best hotel shops are an e x tension of their hotel’s br and, a showcase of unique items or a dr aw card for casual visitors. Gourme t food is the perfect way to at tr act new customers and make old ones remember you with delicious take homes. BY: Suzanne Wales

38

THE BEST GOURMET SHOPS

sidewalk, Hyatt Regency delhi

www.delhi.regency.hyatt.com 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 nightlife web portal. Sidewalk brings a touch of European café culture to downtown Delhi. Customers can eat in or take away, and many loyal clients pick up house-baked breads, pastries, cakes and chocolates on their way home from work. The aromas of Sidewalk’s baked goods fill this corner of the 558-room hotel, enticing both guests and visitors to try something different.

39

THE BEST GOURMET SHOPS

san sebastian gourmet shop hotel maria cristina san sebastian www.hotel-mariacristina.com Superb cuisine is one the trademarks of Spain’s Basque Country (per capita, there are more Michelin stars scattered here than anywhere else) and eating well is high on the list of visitor experiences. The Hotel Mara Cristina, 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 (tinned or bottled fish and vegetables) specialty salt from the Balearics, Valencian rice and the best jamón from Extremadura. Locally made table linens 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. In the near future, a state-of-the-art cookery school will open in the hotel’s basement, consolidating the Maria Cristina as a gourmet destination.

THE BEST GOURMET SHOPS

41

THE BEST GOURMET SHOPS

Gourmet Shop, Mandarin Oriental TOKYO

www.mandarinoriental.com/tokyo The Gourmet Shop at Tokyo’s Hotel Mandarin Oriental has been recently re-designed, and the result is a sophisticated gastro boutique not aesthetically unlike a fine jewellery shop. The overhaul, which involved a complete re-branding from logo to uniforms and packaging, is the work of the prolific chef and interior designer Shinichiro Ogata, perhaps best known as creator of the elegant, eco-friendly 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 Pelli-designed skyscraper where the Mandarin Oriental Tokyo is situated. W ith 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 specialties. From 7.30 to 10.30 am, La Babka, a twisted sweet pastry filled with chocolate is sold, whilst post-lunch sees the appearance of Ma Pomme, a baked apple cream pastry.

42

PROFILES Johannesburg’s Saxon Hotel

Johannesburg’s

saxon

hotel How an already exceptional hotel upped its game by employing a top chef to overhaul F&B offerings BY: NICK DALL

44

PROFILES Johannesburg’s Saxon Hotel

45

PROFILES Johannesburg’s Saxon Hotel

After opening in 2003, the Saxon quickly established itself as Africa’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 competitions. This all 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 W indell, “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 time the owner’s suite as the ideal location for a fine 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 all those awards if we’d stuck with a central kitchen,” agrees W indell, “Five Hundred is only open five nights a week and it caters for a maximum of 35 guests in an evening. It’s got a two-month waiting list. It’s not your average hotel restaurant.” The Saxon’s recent culinary triumphs have certainly made Public Relations Manager Candice Turner’s job a lot easier. “The culinary journey at our hotel is a large part

46

PROFILES Johannesburg’s Saxon Hotel

of our marketing and PR campaigns, and we have seen a great influx of ‘foodie’ travellers from all areas of the globe, all seeking out the opportunity to not only experience the finer points of our hospitality, but to embark on a truly unique culinary journey with David and his team. Guests from as far afield as Japan have travelled here to dine at Five Hundred and to meet David.” The immense popularity of Five Hundred does bring its own challenges, the most obvious being the long waiting list 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 usually kept aside for ‘emergencies’. “We try to make sure that all of our hotel guests get a chance to dine at Five Hundred, without

putting 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 like 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 excellent grilled meats – ever-popular in Johannesburg. Higgs also made a concerted effort to bring ‘restaurant thinking’ to the entire F&B operation. “In traditional hotels menus are printed in advance and if something’s not

47

PROFILES Johannesburg’s Saxon Hotel

David Higgs is a firm believer that the success of any restaurant can be put down to a large, loyal base of regular clients.

48

PROFILES Johannesburg’s Saxon Hotel

Saxon Hotel, Villas and Spa Web: www.saxon.co.za Telephone: 27 (0)11 292 6000 Address: 36 Saxon Road, Johannesburg, South Africa General Manager: George Cohen Room Rates: from R4950 a night Number of rooms: 53

49

PROFILES Johannesburg’s Saxon Hotel

selling it can take six months to change the menu.” The Saxon’s menus are now printed in house, and they can be changed on the day if something’s not selling or some produce isn’t available. Higgs is a firm believer that the success of any restaurant can be put down to a large, loyal base of regular clients. Embracing the residents of Johannesburg has reaped rewards; Higgs estimates that about twothirds 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 Africa, but for a long time it has lagged behind Cape Town when it comes to fine 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’ list, and only a fool would bet against them achieving this. Author Bio: Nick Dall is a full-time journalist based in Cape Town. The single theme which pervades almost of all of his work is travel. He has been published extensively: www.nickdall.co.za

50

Mixtec • Hanko Sushi -ravintoloissa virtaa Thoreau-vesi • ilmoitus

Hanko Sushi -ravintoloissa

virtaa Thoreau-vesi Vesi on tärkeä elementti Hanko Sushi -ravintoloissa, sillä vesi on neutraali ruokajuoma, joka ei peitä sushin herkkiä makuja. Nyt lähes kaikissa ketjun ravintoloissa vesi on laadukasta, ympäristö­ystävällistä ja paikallisesti tuotettua Thoreau-vettä.

H

anko Sushin ensimmäinen ravintola perustettiin Hankoon ja tällä hetkellä Konseptiravintolat Oy:n luotsaamia ravintoloita on jo 17. Konseptiravintoloiden toisen omistajan Rolf Wirran mukaan ekologisuus on tärkeässä roolissa Hanko Sushi -ravintoloiden toiminnassa. Pyrimme käyttämään lähituotteita. Tärkein

raaka-aineemme kala on MSC-sertifioitua, mikä takaa sen, että kalastus pysyy sellaisella tasolla, että kalakannat säilyvät. Vihannekset hankimme pääasiassa lähituottajilta. Vesi on meille myös tärkeä elementti, sillä ns. makujuomat peittävät helposti sushin herkät maut. Vesi on maultaan neutraali, jolloin asiakas pystyy maistamaan ruuan maut ja vivahteet. Wirran mukaan asiakkaat ovat tänä päivänä yhä enenevässä määrin kiinnostuneita raaka-aineiden alkuperästä ja arvostavat ruuan terveellisyyttä ja eettisyyttä. - Tällä hetkellä emme avaa materiaaleissamme logistista ketjua tai raaka-aineidemme alkuperää, mutta kerromme toki aina mielellämme kun joku kysyy. Poikkeuksen tekee Thoreau-vesijärjestelmä, josta kerromme asiakkaillemme pöytäständeissä.

Tuoretta, raikasta ja paikallista Thoreau-vettä Hanko Sushi -ravintoloiden uusimmissa toimipaikoissa on jo käytössä Thoreau-vesijärjestelmä ja Wirran mukaan se ulotetaan pikkuhiljaa kaikkiin toimipaikkoihin. - Thoreau-veden erikoisuus syntyy siitä, että se jäähdytetään ja suodatetaan paikallisesti. Kyseessä on vesijohtovesi, josta on poistettu putkistossa liikkuvat partikkelit, sillä vesiputkistosta irtoaa veteen epäpuhtauksia. Näin vesi on puhdasta, tuoretta ja raikasta. Thoreau-vesijärjestelmä on meille myös keino pienentää ravintoloiden hiilijalanjälkeä, sillä kun vesi suodatetaan ja jäähdytetään paikan päällä, ei pullovettä tarvitse kuljettaa ravintoloihin kumipyörillä. Kiitosta asiakkailta ja henkilöstöltä Thoreau-järjestelmä on otettu Wirran mukaan hyvin vastaan niin asiakkaiden kuin henkilöstönkin keskuudessa. - Aiemmin vesi tarjoiltiin karahvissa pöydissä. Nyt vesi on puhdasta ja raikasta jokaiselle asiakkaalle, sillä hän voi laskea sen itse automaatista ja valita joko stillin tai hiilihapotetun veden. Olemme saaneet asiakkailta kiitosta myös siitä, että vesi on nyt huomattavasti paremman makuista. Toki säästämme samalla myös henkilöstön työpanosta kun vesitarjoilu toimii itsepalveluna, eikä vettä tarvitse kantaa erikseen pöytiin. Tiskiäkin syntyy vähemmän, mikä on myös ekoteko, Wirta toteaa. Text: Mia Heiskanen

Thoreau myynti ja markkinointi: Mixtec Oy. Lue lisää osoitteesta: www.thoreau.fi

Barcelona’s Hotel Praktik Bakery Slice of Life: Bringing the ‘affordable luxury’ of freshly baked bread to guests and locals BY: Suzanne Wales

52

PROFILES BARCELONA’S Hotel PRAKTIK BAKERY

Hotel lobbies can be sophisticated showcases for art collecions, carefully 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. W ith 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 alike. Praktik is a mini-group of smart, mid-range hotels that have three establishments in Barcelona and one in Madrid. The interiors of all four were designed by Rosa Lazaro Violán, the Barcelona-based interiorista de jour whose work is typified by combining modern and antique elements into sophisticated settings that pay homage to late- and mid-19th century European styles. Situated in a converted clinic in the 19th-century Eixample neighborhood, where works of Gaudí and other modernista architects were built on the district’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 actually enter through the industrial, artdeco-inspired bathrooms, and the sleeping areas have been simply adorned with white cotton textiles, painted brickwork and bright yellow feature walls. As lovely and practical as they are, it’s the bakery-lobby of the hotel that holds the most interest. Barcelona’s daily bread has done a 360-degree turn over the past few years. Before then, it was difficult to get anything beyond the ubiquitous Spanish barra (baguette). Recently, artisan bread shops have proliferated, offering breads and pastries using organic flours, seeds, fruit and other ingredients that are more associated with the heavy, hearty bread traditions of Scandinavia. Some observers attribute 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 district of Barceloneta. The bakery quickly garnered a foodie cult following. One of Praktik’s

53

PROFILES BARCELONA’S Hotel PRAKTIK BAKERY

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 fitted out with a full working kitchen – storage vats, mixing machines, trolleys and an enormous wood–fired oven custom made in Barcelona by one of the few artisans who still make them (mainly for bakeries in France and Belgium). The kitchen activity, manned by four bakers, is in full view from behind a sound-proofed, glass partition in the lobby and behind the glass-fronted lower façade. W ith a front row seat of the oven, passersby will 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 textiles and tiles, is adjacent to the kitchen. The space will be the exclusive domain of the hotel’s guests during

breakfast service (7.30-10.30am), after which it will be open to the public and wholly managed by Forn Baluard. The front entrance serves as the retail 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 fully integrates the bakery into the realm of the hotel (and vice versa) and makes it clear to guests and customers alike that Forn Baluard is an integral part of its offering and identity. It also guarantees a constant flow of people in the lobby and focuses the space as the heart and soul of the hotel. Not only will it be constantly filled with the inviting aroma of freshly baked bread, but it will provide culinary theatrics from the display kitchen and act as an informal café for locals and travellers. Naturally, guests will be able to sit down and have a coffee or something to eat whilst they are waiting for check in to be finalised or a taxi to the airport. There is no reason to think that this concept wouldn’t

54

PROFILES BARCELONA’S Hotel PRAKTIK BAKERY

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 philosophies. “The first time I put a slice of Forn Baluard’s bread in my mouth I thought, ‘Can bread still taste like this?’ It brought back memories of my childhood.” says Magaly Julien, 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 like they are in their family home.”

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 Praktik Bakery Address: Carrer Provença, 279, 08037 Barcelona, Spain

Phone: (+34) 93 488 00 61 Web: www.hotelpraktikbakery.com Rooms: 74 Manager: Magaly Julien Rack Rate for a Standard Room: Rates Begin at €90

55

PROFILES Phuket’s Iniala Beach House

phuket’s

Iniala Beach House

tiny boutique hotel with a huge culinary presence BY: Ron Gluckman

56

PROFILES Phuket’s Iniala Beach House

57

PROFILES Phuket’s Iniala Beach House

Although there are many luxurious resorts on the Thai island of Phuket, Iniala Beach House made a huge splash when it opened in December 2013. British entrepreneur Mark Weingard spent a fortune on his first property, an exquisite 10-suite boutique beach resort. Each room is the work of a different renowned designer and is filled with custom art and furnishings. The kid’s club, he justifiably proclaims, “may be the best in the world.” So, when he envisioned a signature restaurant, Weingard set the bar equally sky-high. He lured Eneko Atxa, the youngest chef to ever win three Michelin stars in Spain, to Phuket to open Aziamendi, an unquestioned coup. Thailand has claimed few restaurants with a single star, and typically celebrity chefs cook in Bangkok at big international hotels. At his first venture outside Spain, Atxa offers his

unique take on Basque-ronomy (with Thai twists), delivered with the same impeccable service and ambience. The architecture is stunning (richly golden wood, undulating panels reflecting the waves of the Andaman Sea, meters away) and the service is pampering, led by a team that includes sommelier Fabien Etienne (formerly at Capital Hotel London and Hotel du Palais in Biarritz). Bringing such a feted chef to a small beach resort in Phuket is more than a culinary triumph for Iniala. It also proves that perceived limits on fine dining needn’t apply, even to small hotels in distant locations, especially when the goals and passion are shared by all the partners. “With hotels, in my experience, they typically say ‘here is how we do things. This is how it must be’,” says Atxa. In contrast, Iniala offered total artistic freedom. “Everything is complementary, like two different places that fit together.”

58

PROFILES Phuket’s Iniala Beach House

Weingard wooed the celebrated chef from outside Bilbao for years. He was bowled over by Atxa’s landmark Basque restaurant, Azurmendi, which ranked 26th on the 2014 “World’s 50 Best Restaurants” by S. Pellegrino and Acqua Panna. With on-site gardens and a greenhouse, it also won the world’s most sustainable restaurant award. More than the accolades, Weingard knew Atxa’s passion and presentation were a perfect fit. Initially, though, Atxa declined the invitation. “I liked Mark and what he wanted to do,” he says, “but at the time, I was focused on getting my third Michelin star.” After that achievement, his partner in the kitchen, Alex Burger, took him to Thailand in 2007. Atxa, 37, grows animated describing everything: the cauldron of flavor infusing a Thai soup, his first sample of morning glory. “I just couldn’t believe it — the roadside chicken rotisserie, the

grilled pork,” he recalls. “And the aromas, wow!” Sufficiently inspired, Atxa and Burger traveled widely on an eating tour of Thailand. As the idea of the restaurant took shape, they began exploring sources for produce. To Atxa, the kitchen isn’t where food is created, it’s the culmination of a journey beginning with fields and farmers. In Spain, he became famous for showcasing regional products, and his rooftop gardens offered tours and samples for guests. Creating a similar atmosphere in Phuket was challenging. “We recognized coming into this project it would be very different,” says Burger, who now oversees the Thai venue and is in constant contact with Atxa. “We had to think hard about what would work and what wouldn’t.” Aziamendi highlights local delicacies, like edible flowers. Axta’s favorite morning glory is tucked in the ravioli.

59

PROFILES Phuket’s Iniala Beach House

60

tavarantoimittajat suosittelee:

PROFILES Phuket’s Iniala Beach House

Iniala Beach House Web: www.iniala.com Telephone: +66 (0)76 451 456 Address: 36 Saxon Road, Johannesburg, South Africa General Manager: Mr. Wayne Milgate Owner: Mark Weingard, via Iniala Natai Ltd. Rack rate for a double room: Suites start at USD 2967.50/night Number of rooms: 10 rooms in total

“When we make the menu, we have to think, what is available in Thailand? We try to do as much with local food and flavor as possible,” he says, emphasizing such techniques as grilling, a Thai tradition. Chefs were also locally groomed. “For me, the most important things in a chef are attitude and a passion to learn,” says Burger, who oversaw most of the recruiting. Thai staff received months of training in Spain. The result is an exquisite restaurant offering a menu unique to Phuket. There are two tasting menus. ‘Inspire’ offers delicacies like Pigeon with Duxelles and Cauliflower, and Oyster with Sea Foam, for $200 per person. ‘Roots’ ($150 per person) is more reflective of Spain, with Anchovy Mille Feuille, Mojito in Bon Bon, and Oxtail Ravioli with Garbanzos. Dining is a delight that lasts for hours, each dish detailed by attentive staff. The culinary experience begins in the garden, exactly like in Spain. Cherry tomatoes with hibiscus infusion nest among bonsai trees. Guests gobble

other picnic treats, then are invited into the kitchen for Aziamendi’s trademark truffled egg. Atxa says the entire experience is designed to challenge perceptions of a typical high-end restaurant. This makes it a great match for Iniala, a boutique resort where luxury is communicated not only in design and comfort, but through unique spaces and effusive staff. Many questioned whether a three-star restaurant suited a small resort. “It’s all about the total guest experience,” notes Atxa, who says Aziamendi and Iniala are both equally committed to the highest standards. “This really could be a model for other boutique hotels,” he says. “You can deliver high quality. You just need people who have the same vision and passion.” Author Bio: Ron Gluckman has been covering Asia for two decades, contributing to Time, Travel & Leisure, Forbes, the Wall Street Journal, the New York Times, Discovery, Town and Country and Conde Nast Traveler.

62

LasiLiukuseinä. mahdoLLisUUs Katsoa avarasti. Katso kaikki mallistomme ja tuotteemme www.profin.fi

Kotimainen Profin-lasiliukuseinä antaa suunnitteluun uudenlaisia näkymiä: mahdollisuuden valoon, avaruuteen sekä sisä- ja ulkotilojen tehokkaaseen yhdistämiseen. Liukuvan ovensa ansiosta lasiliukuseinä myös monipuolistaa sisätilojen tilankäytön. Uutuutena Full Glass, lasin rajaton kauneus

Gastoria ef • Aitoja lihaelämyksiä yksinoikeudella, síl vous plait! • ilmoitus

Rekisteröidyllä Wagyu-karjalla täytyy olla sertifikaatti, joka osoittaa sen sukupuun vähintään kolmen sukupolven päähän. – Mr. Nozumo Dojo

Gastoria EF tuo Suomeen laatulihaa maailmalta:

Aitoja lihaelämyksiä yksinoikeudella, síl vous plait! Kauniisti marmoroitunut Kobe-härkä sulaa kirjaimellisesti suussa. Tamperelaisen Bodega Salud -ravintolan hämärässä kabinetissa on lähes harras tunnelma, kun ohueksi leikattu Kobe-ulkofilee sashimi katoaa arvostaviin suihin. Maailman laadukkaimpien lihojen maahantuontiin erikoistunut Gastoria EF toi naudanlihan aatelina pidetyn Kobe-härän Saludin valikoimiin maaliskuussa 2015 pidetyssä kutsuvierastilaisuudessa.

H

arvinaisen herkun seurana tastingmenyyssä oli Satsuma-härkää, Dingley Dell -possua sekä Black Angus -härkää. Jotakuta voisi illallisen hinta hirvittää, sillä Kobe-lihan kilohinta huitelee 400 euron paikkeilla. Suolainen hinta selittyy sillä, että Kobe-härkää teurastetaan Euroopan markkinoille kuukausittain vain 24 kappaletta. Laatuliha kuin vuosikertasamppanja Limited Edition -leima on Wagyu-lihan kohdalla enemmän kuin paikallaan, koska japanilaisen naudanlihan vienti ulkomaille oli vuoteen 2012 asti laitonta. Japanilaista naudanlihaa saa Suomessa 1.5.2015 lähtien Saludin ja Gaijinin lisäksi Helsingissä Groteskissa, Ravintola Figarossa Jyväskylässä, Ravintola Torressa Turussa, Ravintola Strampenissa Vaasassa sekä Ravintola Makasiinista Hangossa. Kobe-härän makuhermoja hivelevän täyteläisen maun ja pehmeän rakenteen takana ovat Japanin suotuisat ympäristöolosuhteet, hyvinvoivat eläimet ja luonnonmukainen ravinto. Tarkat laatukriteerit erottavat aidon Wagyu-lihan muualla tuotetusta Kobe-tyylisestä lihasta. Saludissa pidetyn kutsuvierastilaisuuden pääpuhuja, japanilainen arvostettu Wagyu-asiantuntija Mr. Nozumo Dojo kertoo, että Wagyu tarkoittaa pihvikarjaa, joka on syntynyt, kasvatettu ja teurastettu nimenomaan Japanissa. Wagyu-karjaan kuuluu neljä rotua: Japanese Shorthorn, Japanese Brown, Japanese Polled ja Japanese Black. Kobe-liha kuuluu Japanese Black -rotuun, jota kasvatetaan ainoastaan Honshun saarella. - Rekisteröidyllä Wagyu-karjalla täytyy olla sertifikaatti, joka osoittaa sen sukupuun vähintään kolmen sukupolven päähän. Jokai-

sella eläimellä on passinumero, jolla voidaan valvoa karjan laatua senkin jälkeen, kun se viedään maasta, Mr. Nozumo Dojo kertoo. Hänen yrityksensä ADiRECT kuuluu Japanin merkittävimpiin Wagyu-lihan tuottajiin. Lihan alkuperä kiinnostaa Tänä päivänä ihmiset haluavat tietää, mistä heidän syömänsä liha tulee ja miten eläimet on kasvatettu. Pietarsaarelaisen Gastoria EF:n perustajat Björn ja Ulf Eriksson kuuntelivat kuluttajien toiveita herkällä korvalla ja perustivat yrityksen periaatteella, että valikoimissa on vain maailmanluokan tuottajien 100-prosenttisesti sertifioitua lihaa. - Ideanamme on tuoda parempaa palvelua ja korkealaatuista lihaa Suomeen. Aiem-

min ravintoloissa tarjottiin eksoottista tuontilihaa, jonka alkuperästä ei ollut tietoa. Me haluamme olla rehellisiä ja panostaa laatuun, jonka alkuperä tiedetään. Siksi liikeideanamme on, että kaikki tuomamme liha on sertifioitua, kertoo Gastorian myyntijohtaja Tommi Lillrank. - Tuotamme lihaa, josta puhutaan ja jota asiakkaat haluavat. Japanilainen liha on tällä hetkellä trendikästä. Siksi Kobe ja yhtä laadukas, mutta vähemmän tunnettu Satsuma sopivat täydellisesti meidän arvomaailmaamme ja tuotevalikoimaamme, Lillrank toteaa. Yritys ei kuitenkaan halua profiloitua ainoastaan fine dining -paikkojen yhteistyökumppaniksi. - Saludin Surf & Turf -tyyppisessä tasting-annoksessa on kolmea eri lihaa eli Satsumaa, Black Angusta sekä vapaana ulkona kasvanutta Dingley Dell -possua. Tasting-annoksilla saadaan raaka-ainehinnat suhteellisen alas, joten annoksia voidaan myydä asiakkaille kohtuuhintaan. Kutsuvierastilaisuuden maistelumenussa tarjottiin Koben lisäksi Satsumaa grillatun entrecôten muodossa. Liha oli peräisin Mr. Nozumo Dojon omalta tilalta Japanista. Vakuudeksi saimme lihan aitoussertifikaatin, josta näkyy syömämme naudan sukutaulu isoisovanhempiin asti – hienon turvanjäljen kera. Saludin Kobea tilaavat asiakkaat voivat myös pyytää nähtäväkseen lihan sertifikaatin, sillä ravintola löytyy jatkossa Gastorian kanssa maailmankuululta ja harvinaiselta Shop List – the Designed Registration Store for Kobe Beef -listalta. Sieltä löytyvät Kobe-lihan viralliset jälleenmyyjät ja maahantuojat ympäri maailmaa. | www.gastoria.fi | Text: Eila Aalto

LAST LOOK The Edible Hotel

BY: BOYD FARROW

Dexter Moren Associates, one of London’s leading hotel and leisure design studios, usually 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 loftier concept. A five-star showcase for sustainable urban living, 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 right—an edible wall. Incorporating hydroponics and aquaponics—the two vertical 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 locally 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 traditional ways. The whole concept was created to illustrate how hotels of the future may deal with sourcing food both on-site and locally within a densely populated environment. At the very least, they’ll be able to put fresh mint on the pillows.

PRESENTS ISSUE NO.27

The Renovations ISSUE Hotelier International Finlandin seuraava julkaisu ilmestyy syyskuussa 2015 remontointi teemalla.

Kiitos seurastasi! Toivottavasti lukuhetkesi oli innostava. Otamme mielellään vastaan palautetta osoitteessa tuotanto@editorhelsinki.fi. Samaiseen osoitteeseen voit myös vinkata julkaisuun sopivista jutuista sekä tilata lisänumeroita. Osallistu myös Hotelier Internationalin lukijatutkimukseen osoitteessa www.editorhelsinki.fi/tutkimus ja voita Mormor Cupcakesin juhlavati! Kiinnostaako sinua näkyvyys tulevassa julkaisussa? Ota rohkeasti yhteyttä titti.myhrberg@editorhelsinki.fi lis

tu lukija tu

r

s

ukseen

to

h

el

u

os

voita 10 kuppi 0 kakkua -

im

w w w. e d i

68

al

tk

Mukavaa kesää toivottaen T itti

sin

ki.fi/tut

ki

m

BRAINWOOD OY on designiin panostava, sisustus- ja akustiikka­ paneeleihin sekä kaluste- ja pinta­ materiaaleihin erikoistunut yritys, jonka pääkohderyhmiin kuuluu hotelli- ja ravintola-ala. Tuotteissamme yhdistyvät edistyksellinen teknologia, korkea laatu, ekologisuus ja kiinnostava visuaalinen ilme. Brainwoodin edustamia tuotemerkkejä ovat Fantonin 4akustik Topakustik, Oberflex, Marotte, Plexwood, Pladec, PurePaper, Valchromat ja Midas sekä kotimaiset POP ja Avanti Print. Kannattaa tutustua: www.brainwood.fi !

HOTELLI-JA RAVINTOLAPROJEKTEJA mm: Casino Helsinki, Palace Hotel Sello, Sokos Hotel Flamingo, Scandic Hotel Marski, Holiday Inn, Hamburger Börs, Naantalin kylpylä, Haikon kartano, Casa Largo, Allotria, Hotelli Rantasipi Eden, Hotelli Laajavuori, Sokos Hotel Lappee, Holiday Club Saimaa, Imatran kylpylä, Sokos Hotel Alexandra, Peurungan kylpylä, Hotelli Levitunturi, Hotel Reval Riika, Pribaltiyskaja Hotel Pietari, Lifestyle-Tukholma, Radisson Blu Tukholma - Oslo - Bodo - Bryssel - Amsterdam - Leeds - Edinburgh - Hannover Karslruhe - Hilton Bimini, Bahamas - Hard Rock Café Las Vegas

Brainwood Oy | www.brainwood.fi info@brainwood.fi | puh. 0207 345 353

Lukija

Osallistu Hotelier Internationalin lukijatutkimukseen ja voita Mormor Cupcakesin juhlavati! Osallistu tutkimukseen osoitteessa www.editorhelsinki.fi/tutkimus osall

is

ij

a

tu

70

tk

imukseen

t

u

luk

voita 10 kuppi 0 kakkua -

www.hotellinx.com

Uusi, täydellinen paketti Internet-varauksia varten! Varaukset omalla web-sivustolla Huoneet

Pöydät

Kaikki varaukset samaan ostoskoriin Mahdollista lisätä erityyppisiä varauksia myös jälkeenpäin Sopii mobiililaitteille

Hoidot

Ulkonäkö muokattavissa Yhteys varauskanaviin

Aktiviteetit

Tilat

Hotellinx Systems Oy Uudenmaankatu 6 A 20500 Turku Puh. 02 276 0100 info@hotellinx.com www.hotellinx.com