Hotel and Restaurant Magazine - June-July 2026

JUNE/JULY 2026

Welcome to the summer edition. As the season brings fresh energy, operators are redefining luxury—from vibrant Mediterranean terraces to tranquil Red Sea retreats. Closer to home, resilience meets innovation as we explore elite culinary artistry, artisan production, and world-first sustainability milestones. This issue captures the premier talent and bold openings shaping a spectacular summer.

11 Bringing Artisan Production In-House

Across the hospitality industry, ice cream is becoming increasingly important in creating memorable guest experiences

20 Reconnect, Recharge, Renew

Patina Maldives launches transformative solo retreats at Fari Studios

32 A New Draft of Distillation

From mathematical gin to boundary-pushing beer, the modern producers rewriting the rules of premium pour

52

13,000 flights cancelled in May

How hotel operators can prepare for surge in staycation demand

64 Homegrown Chefs

Hydes Brewery beats the hospitality skills gap with Hands-on chef’s academy

70 Street food success story

El Capo’s Pizza to open first-ever restaurant at new Bustler Derby destination

80 The Potter’s Heron, Ampfield is now open

The new opening marks Heartwood inns’ 36th pub

SALESsales@hotelrestaurantmagazine.co.uk

EDITOReditor@hotelrestaurantmagazine.co.uk

IBIZA’S BAMBUDDHA IS CALLING

As Ibiza awakens for the new season, the legendary Bambuddha has once again opened its doors, setting the tone for long nights, shared plates and the island’s unmistakable after-dark rhythm

Founded in 1999 by John Moon, the original elder of the Black Sheep Tribe, Bambuddha has always been more than a restaurant. It is an all-encompassing experience for the senses, shaped by John’s travels, philosophy and instinct for creating spaces where food, music, atmosphere and freedom collide. That spirit continues under the direction of his son, Jonjon Moon, who has so brilliantly carried Bambuddha into its next chapter, while preserving the energy, individuality and theatricality that made it one of Ibiza’s most iconic destinations.

Beyond its doors lies another world. You move through bamboo gardens, past watchful stone statues and flickering candlelight, into a temple where spirituality and sexuality are fused. Created for romantic dinners, private events and nights that refuse to behave, Bambuddha moves between low-lit bars, garden sanctuaries and hidden corners made for lingering long after dinner.

The journey often begins at the Tantra Bar, where mixology is treated as modern alchemy. Foreplay is all perfume and provocation, with lemongrass, kaffir lime, lavender & citrus, while the Flirtini turns tequila, mezcal, hibiscus & cranberry into a sharper, darker and more dangerous serve. Polished, provocative and deliberately seductive, the cocktails set the tone before guests move into the bamboo sanctuary.

At the table, Bambuddha’s MediterrAsian recipes are inspired by the ancient Spice Route from Spain through Southeast Asia to Japan. Its

Asian style of serving, with dishes shared and arriving as they are ready, replaces the formality of starters and mains with something intimate, social and relaxed.

Signature dishes capture that essence. Yuzu Hamachi brings together bright citrus and delicate, sustainably farmed yellowtail with Japanese plum & chilli, while the Dim Sum selection of beef gyozas, crispy truffle dumplings & spring rolls brings texture and temptation to the table. Deeper into the menu, Kowloon King Crab arrives rich and indulgent with spicy tobanjan sauce, and Malaysian Prawn Curry layers coconut and tamarind with warmth and depth. The Wagyu Burger, served in miniature form, is as decadent as it is playful, designed to be passed and shared.

As the night gathers pace, resident DJs shift the mood from candlelit dinner to a more charged, after-dark ritual. More than two decades on, that rare fusion is what keeps Bambuddha one of Ibiza’s true institutions, a place where sacred design, culinary craft, cocktails and music become one seamless ritual.

RIVERSIDE LUXURY CRUISES ALL-SUITE, BUTLER SERVICED SUMMER SAILINGS

Europe’s all-suite fleet of luxury ships is bringing a new level of luxury to river

Riverside Luxury Cruises, Europe’s all-suite fleet of luxury ships is bringing a new level of luxury to river cruising and way to discover Europe through its dedicated butler service, immersive excursions and exquisite culinary experiences. It has announced its new collection of summer sailings for 2026, catering to the growing demand for slow, immersive European travel on the water. These new itineraries on the Rhône, Rhine and Danube invite guests to rediscover the continent’s most beautiful rivers, cities and towns in a more intimate, quiet and engaging way.

For the foodies - Sail France’s Most Decadent Food and Wine Trail

This four-night Ravel Châteauneuf-du-Pape Experience is a high-end gastronomic itinerary spotlighting France’s premier wine and culinary regions. The journey features immersive food experiences, and expert-led insights, from e-biking

through Rhône Valley wine estates to tasting Côte-Rôtie reds and Condrieu whites and behind-the-scenes visits to the Châteauneuf-du-Pape winery, Valrhona’s famed chocolate ateliers in Tain-l’Hermitage, and Lyon’s hidden culinary passages. Guests will also explore historic Vienne and the medieval enclave of Viviers, while optional excursions range from truffle hunting in Ardèche to hiking the dramatic Ardèche Gorges.

How: From £2,397 per person on a full board basis. www.riverside-cruises.com

For the Insider - Beyond the Rhine: the rising appeal of Europe’s second rivers

This 7-night itinerary on Debussy showcases Amsterdam’s contemporary art and canals, The Rhine’s vineyard-lined valleys, castle-dotted landscapes, the lesser-travelled Main River, offering a quieter, more insider view of Germany, and the medieval and cultural riches of Bavaria. This trip offers a collection of optional excursions including an Anne Frank VR experience, Amsterdam canal cruising and countryside visits, e-biking

tours and culinary walks in Düsseldorf, an Altbier tasting safari, and guided explorations of Miltenberg’s preserved medieval architecture alongside winefocused stops in Rüdesheim and historic landmarks in Würzburg and Bamberg.

How: From £5,040 per person on a full board basis.

www.riverside-cruises.com

For the Culture VultureDanube River Dance: Capitals, Castles and Culture (4 or 7 nights)

This incredible 4 or 7-night Riverside Mozart experience on the Danube celebrates Vienna’s incredible culture and connection to the Danube. Guests will explore Vienna’s grand Ringstrasse and coffeehouse culture, with optional highlights including a panoramic city tour, guided visits to the Hofburg and Schönbrunn Palaces, and an exclusive VIP evening at the Lower Belvedere Palace featuring champagne and a private classical concert. Beyond the capital, the journey takes in Dürnstein, Melk, Linz, Passau and the Wachau Valley, where curated excursions range from e-biking along the Danube and through Vienna’s Prater Park to wine tasting in Dürnstein and an e-bike tour through Wachau’s terraced vineyards.

How: From £1,431 per person on a full board basis.

www.riverside-cruises.com

For Golf Lovers - Tee Off Along the Danube - A Three Country River Cruise for Golf Lovers

This 6-night legendary golf trip on Riverside Mozart meanders through Germany, Austria and Hungary with a

golf professional, playing 18 holes in five incredible cities. The experience features rounds at prestigious courses across Austria and Hungary, accompanied by an onboard golf professional offering expert tuition and insights throughout the journey. Guests sail in all-suite comfort with butler service, gourmet dining and curated cultural moments, including a VIP afterhours evening at Vienna’s Belvedere Palace with champagne and a private concert.

How: From £4,027 per person on a full board basis.

www.riverside-cruises.com

For Romance - The All-Suite

River Cruise with Butlers and Michelin-level CuisineProvence in Style

This 7-night Southern Rhône itinerary is the ultimate romantic escape, pairing sun-drenched landscapes with some of France’s most evocative cultural and culinary experiences. Sailing through Avignon, Arles and Lyon, couples can dine alfresco on deck as vineyardlined riverbanks pass by, explore the Palace of the Popes, and wander the golden light that once inspired Van Gogh. Highlights include private cellar tastings in Châteauneuf-du-Pape to indulgent chocolate discoveries in Tain-l’Hermitage while the region’s world-class gastronomy and wines set the stage for an effortlessly indulgent week. Onboard guests will enjoy exquisite attention to detail, with allsuite accommodation, a dedicated butler service and cuisine inspired by Michelin-level standards.

How: From £3,151 per person on a full board basis.

www.riverside-cruises.com

AWARD-WINNING ARBROATH PIE MAKER ACHIEVES RECORD

SALES FOLLOWING RESTAURANT CLOSURE

Strategic refinement drives record pie sales after restaurant closure

An Arbroath food business is celebrating strong growth after its owner made the bold decision to close her restaurant and focus solely on her award-winning pies and street food offering.

WeeCOOK, founded by chef Hayley Wilkes in 2011, has seen pie sales climb 15% in 2025, following similar positive growth the previous year. The business is on track to record its first profit since being impacted by the pandemic, and has also launched a successful new street food venture, Phat Baps - a move designed to capture casual dining demand without the overheads of a full restaurant operation. The turnaround follows Hayley’s decision in 2024 to close the WeeCOOK Restaurant and concentrate

on the pies that have twice won Best Fish Pie in Britain at the British Pie Awards. Hayley credits completing the 90% government-funded Help to Grow: Management Course at Heriot-Watt University’s Edinburgh Business School with giving her the strategic vision and confidence to make the transition.

Hayley explains: “It was a tough decision, but it’s transformed the business. Running the restaurant alongside the pies meant we were spreading ourselves too thin, especially as market demand changed post-COVID. Focusing on what we do best has allowed us to grow in a way that feels right, and the results speak for themselves.”

The Arbroath-based business now supplies pies to customers across Scotland and has built a strong following through regional and national media coverage, including appearances on ITV’s Love Your Weekend with Alan Titchmarsh and Aldi’s Next Big Thing on Channel 4.

Despite the national exposure, Hayley has deliberately resisted opportunities to scale into mass-market supermarket supply, choosing instead to grow the business on her own terms through direct sales and a growing corporate catering arm.

Hayley continues: “The Help to Grow: Management Course helped me step back and look at what I really wanted the business to be. Sometimes the bravest thing you can do is focus. We want to make great food that’s available to everybody - that’s what makes us happy, and you can taste that

in everything we do. There’s always pressure to chase volume, but we’d rather grow sustainably with customers who genuinely value what we do.”

Flora Hamilton, Executive Director of the Small Business Charter which delivers the Help to Grow: Management Course, said: “Hayley’s story is a brilliant example of what happens when a talented entrepreneur is given the frameworks and headspace to think strategically about their business. She came to the course with an exceptional product and a clear passion for her craft; Help to Grow: Management gave her the strategic lens to make the tough calls that have unlocked the next stage of growth.

“It’s fantastic to see what Hayley has gone on to achieve since completing the course at Edinburgh Business School, Heriot-Watt University, one of our network of 60+ Small Business Charter accredited business schools delivering the Help to Grow: Management Course. We’re looking forward to seeing where she takes the business next.”

The Help to Grow: Management Course is a 90% government-funded leadership programme for SME businesses, delivered by a network of Small Business Charter accredited business schools. The course runs over 12 weeks and includes online and face-to-face sessions, 10 hours of 1-to-1 mentoring and peer networking. Its mission is to increase economic growth and productivity through improved management and leadership practice.

To find out more about the Help to Grow: Management Course, visit: smallbusinesscharter.org/help-togrow-management/course

FRESH DIRECT PUBLISHES SUMMER 2026 MARKET REVIEW

Foodservice sector continues to navigate a “new normal” of volatility and reinvention

Fresh Direct, one of the nation’s leading fresh produce suppliers to the foodservice sector, has released its Summer 2026 Market Review, setting out the pressures reshaping global supply and the opportunities emerging across key categories.

While the review underscores the scale of disruption affecting agriculture and logistics worldwide, it also highlights clear areas of resilience and growth. Fresh Direct has now achieved 100% LEAF Marque certification across all contracted British growers, strengthening environmental assurance and long-term supply security. Regenerative farming pilots — including hedgerow planting, wildflower meadows and freshwater habitat creation — are supporting future resilience as weather patterns become increasingly unpredictable. However, escalating geopolitical tensions are challenging energy costs and shipping security, while extreme weather events continue to damage major European growing regions. Labour shortages, rising minimum wages and demographic pressures are adding further strain across farming, packing, haulage and hospitality.

Helping customers to meet challenges has been even more important, which has seen category innovation accelerating, with strong momentum in prepared produce, premium fruit lines and advanced breeding technologies such as AI-driven avocado research and pangenome supported banana development.

Andy Pembroke, Managing Director of Fresh Direct, said: “We are operating in a market defined by volatility, with extreme weather now the norm and geopolitical pressures making longterm planning increasingly complex. Yet there is also real opportunity. Diversified sourcing, sustainability leadership and category innovation are strengthening resilience across the fresh supply chain.

“Our focus is on giving chefs and operators confidence, whether that’s through LEAF-assured British supply, regenerative farming partnerships or the continued expansion of our prepared and premium ranges. Fresh Direct is committed to maximising availability, delivering service excellent and being the most reliable fresh partner in the industry.”

BRINGING ARTISAN PRODUCTION IN-HOUSE

Across the hospitality industry, ice cream is becoming increasingly important in creating memorable guest experiences

From handcrafted gelato to small batch creations, businesses are looking for new ways to stand out while offering customers something authentic.

In an experience led market, guests are drawn to venue exclusive products crafted with quality ingredients meaning many venues are now exploring how to use artisan production to improve brand experience.

Gelato is seeing strong demand, with customers placing greater value on handcrafted presentation

& distinctive flavours. By introducing artisan products made in house it can help create signature menu items encouraging repeat visits thus increasing customers.

Modern compact systems now make it possible for hospitality businesses to produce gelato in house, from small batch to wider dessert applications. At the centre of this shift is specialist iceteam equipment designed to bridge the gap between handcrafted quality and efficient production.

Machinery World is the UK agent for Iceteam supplying artisan gelato

equipment for years. Iceteam machinery is designed to help businesses produce artisan quality gelato in house while maintaining consistency. Their range includes batch freezers, pasteurisers and multifunction cooking systems suitable for scales ranging from start up concepts through to large international producers. Whether its a single countertop machine or a complete industrial production line, Machinery World supports clients in finding the right solution. Alongside new machinery, we also supply professionally refurbished and used equipment, giving flexible options depending on production goals, space and budget.

One of the most exciting developments is the Iceteam Masterchef, a 3 in 1 multifunction system for gastronomy, pastry and sauces. It allows for a wide range of products including desserts, creams and sauces. Allowing you to expand creativity while improving efficiency.

Innovation Experience Days This October

At Machinery World, we don’t just do machines, we help you understand what is possible. Our next Innovation Experience this October is designed specifically for hospitality professionals looking to build themselves in the ice cream industry.

It will showcase artisan production with Iceteam, continuous freezers with ROKK, and feature the all-new robotic filler system, demonstrating how you can scale production while maintaining quality.

Featuring live machinery demonstrations, you’ll learn directly from industry specialists and gelato chefs to discover practical solutions for menu development and product innovation.

To find out more, scan the QR code.

Create your own dessert in-house

From kitchen concept to artisan creation. We help you make it.

More hospitality businesses are choosing to create their own premium products in-house, from artisan gelato and luxury desserts to sauces, fillings and small-batch food production.

With the right equipment and support, you can develop signature products, delight your customers and unlock new revenue opportunities.

Let’s create something exceptional, together.

Start creating something customers come back for Join our industry newsletter for inspiration, innovation and exclusive updates

Bring premium gelato, desserts, sauces and handcrafted food concepts in-house with specialist artisan production equipment designed for hospitality businesses. ARTISAN PRODUCTS. SIGNATURE EXPERIENCES.

ARTISAN GELATO PRODUCTION

Iceteam batch freezers and pasteurisers for an authentic gelato creation SIGNATURE DESSERT CREATION

Use the 3 in 1 Iceteam Masterchef to develop gastronomy recipes, pastry and sauces

SCALABLE OUTPUT

Variety of machinery in stock for various levels of output from countertop to industrial scale

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‘TRACKABLE PINT’

STUNT HIGHLIGHTS COST OF PINT GLASS LOSS FOR UK PUBS

Campaign draws attention to persistent operational cost facing hospitality businesses

A‘trackable pint glass’ unveiled as part of an April Fool’s campaign has drawn attention to a very real and costly issue facing the UK hospitality sector: the theft of glassware.

The concept, named PintGuard, imagined a pint glass embedded with tracking technology that would allow operators to locate missing stock. Led by catering equipment supplier Stephensons, the campaign was designed to highlight the estimated £133 million lost each year to missing pint glasses across the UK.

For many operators, glassware loss is often treated as an unavoidable part of running a venue. However, in a climate where margins are under sustained pressure, even relatively small, repeat costs can have a meaningful cumulative impact.

Henry Stephenson, managing director at Stephensons, said: “There’s alongstanding perception that taking a pint glass is harmless, but for operators it represents a real and ongoing cost.

When you look at the £133 mfigure across the UK, it becomes clear that this is more than just a minor inconvenience.”

The PintGuard concept was developed as a way of opening up that conversation in a way that would resonate, while remaining mindful of the realities operators face.

Stephenson continued: “We wanted to acknowledge that pint glass theft sits in something of a cultural grey area – I think we all know somebody who has a branded or commemorative pint glass or two in their collection. But ultimately, this is something that affects the bottom line of our customers, and we take that very seriously.”

In response, Stephensons is offering a 10% discount on its range of glassware in the first week of April, providing operators with a practical way to replace lost stock and manage costs more effectively.

Stephenson added: “This is all about supporting our customers. If we can help operators stay on top of ongoing costs like glassware replacement, that’s where we can make a meaningful difference.”

THE RED SEA OPENS MIRAVAL RESORT

New

resort opens on Shura Island after destination hits 82% occupancy during final days of Ramadan

Miraval The Red Sea opens its doors 15 May, marking the brand’s first resort outside of the USA. The adults-only, all-inclusive wellness retreat adds 180 rooms, suites and villas to the destination’s inventory.

“Welcoming Miraval Resorts & Spas, a globally respected wellness brand, to the destination reflects ongoing confidence in Saudi Arabia’s tourism offering. Demand during Ramadan and forward bookings for Eid Al-Adha point to strong momentum for the destination. Whether to celebrate Eid or simply enjoy a luxury getaway, we look forward to welcoming guests from across the Kingdom and around the world to experience our Saudi Hafawah,” said John Pagano, Group CEO of Red Sea Global.

Guests to Miraval The Red Sea will experience restorative journeys characterized by mindfulness, connection, and intention. Each stay presents personalized daily itineraries spanning wellness guidance, yoga, meditation, creative expression, and locally inspired cuisine.

At the heart of the resort, the 3,000 sqm Life in Balance Spa, the largest on Shura Island with 39 treatment rooms, anchors the Serenity Center, Body Mindfulness Center, Miraval Challenge Course, and Life in Balance Culinary Kitchen, respectively offering expert-led programming across

integrative wellbeing, outdoor adventure and interactive nutrition.

The resort aligns with RSG’s commitment to regenerative tourism, integrating sustainable design and operations that reflect the organization’s broader ambition for a 30% net conservation gain by 2040. This includes being powered solely by renewable energy and implementing advanced waste and water management systems to minimize environmental impact while enhancing biodiversity.

Located on Shura Island, the heart of The Red Sea destination, the resort is easily accessible via Red Sea International Airport (RSI), which is a short 25–30-minute EV transfer away.

To support the increase in visitors this Eid, an additional 32 flights to RSI have been added. The destination is hosting a curated program of dining, entertainment, and cultural experiences for guests staying during the festive period.

Further expanding Shura Island’s luxury offering, Four Seasons Resort and Residences Red Sea at Shura Island is also preparing to open and is accepting reservations from 20 May.

The Red Sea now has 11 hotels open, with six more due to open on Shura in the coming months.

ARA MARIS MARKS TWO YEARS WITH A NEW MICHELIN-STARRED CULINARY CHAPTER

Campaign draws attention to persistent operational cost facing hospitality businesses

Ara Maris, the design-led boutique retreat set above the Gulf of Naples, introduces a new gastronomic identity under the direction of Luigi Lionetti, a Michelin-starred chef whose refined, contemporary approach to Italian cuisine brings a new level of sophistication to the Sorrentine dining scene.

Born on the island of Capri, Lionetti’s relationship with food began long before professional kitchens. It was shaped in his family home, learning his nonna’s secret ingredients to family recipes and helping prepare the vegetables for family meals. These early influences instilled not only technique, but a deep respect for ingredients and for the stories stirred into each dish. His path to a Michelin star was never about reinvention alone, but about finding balance; between tradition and innovation.

That balance has come to define his career. From his passed down cooking knowledge to his time alongside some of Italy’s most respected chefs, Lionetti has developed a style that feels authentic yet contemporary,

where precision and extravagance never overshadow flavour. Due to this attention to flavour, in 2019, Lionetti was awarded his first Michelin star as Head Chef of Le Monzù at Hotel Punta Tragara, becoming the first Capriborn chef to receive this recognition. This milestone not only marked a defining moment in his career but also established him as one of the leading voices of contemporary Italian gastronomy.

Today, at Ara Maris, Lionetti brings this same philosophy to life across the hotel’s culinary offering, with a particular focus on Cora Bistrot, the property’s signature dining destination. Here, the chef presents a cuisine that is both deeply rooted in the territory and unmistakably modern; one that celebrates the simplicity of exceptional ingredients while elevating them through creativity and ingrained skills he has carried with him into all the kitchens he learnt in his family kitchen.

The menus at Cora Bistrot reflect a harmonious conversation between the land and sea, inspired by the richness of Campania and the broader Mediterranean. Seasonal produce,

locally sourced seafood, and carefully selected ingredients are treated with care and compassion, allowing their natural character to shine. Each dish becomes an intimate dialogue between the guest and the ingredients; a way of experiencing the landscape through taste. Where the view, the air and the light seem to become edible and find their way onto the plate. Each forkful not only is an ode to the area but a line in a story that Luigi is telling through every bite. A story of Luigi’s heritage and style and how he crafts a modern interpretation of Italian cuisine that allows the natural textures and flavours of the local produce to speak for themselves where meals are seasoned with the salt of the sea and the crispness of the breeze.

Beyond the plate, Ara Maris positions itself as a destination where gastronomy, design, and wellbeing converge. The culinary offering extends across the hotel’s dining spaces, each contributing to a seamless experience that moves from relaxed daytime moments to sophisticated evening dining, all underpinned by Lionetti’s vision.

Further reinforcing his connection to the region and its culinary heritage, Luigi Lionetti will also participate in the fifth edition of Sorrento Gnocchi Day, took place from 20th to 23rd April. The event, which celebrates one of the most iconic dishes of local tradition, brings together Michelinstarred chefs, emerging talents, and artisans to reinterpret gnocchi through contemporary perspectives.

As part of the programme’s central gala dinner on 22nd April, Lionetti presented his own interpretation alongside leading figures from Italy’s gastronomic scene, highlighting both his technical expertise and his commitment to honouring tradition through innovation. His participation underscores Ara Maris’ role as an active contributor to the cultural and culinary fabric of the Sorrentine Peninsula.

With Luigi Lionetti at the helm, Ara Maris enters a new chapter; one where cuisine becomes a defining element of the guest experience, shaped by a Michelin-starred perspective and a deep respect for authentic Italian heritage.

TOM ZANETTI BRINGS

HYBRID DINING AND NIGHTLIFE CONCEPT TO MARBELLA

Bank Holiday launch sell-out

Reality TV personality, DJ and entrepreneur Tom Zanetti is set to launch a new hospitality venue this month in Marbella this Bank Holiday weekend, expanding his entertainment-led nightlife brand into the Spanish market.

Located in Puerto Banús, Zanettis Marbella combines restaurant dining with late-night entertainment, positioning itself within the growing

trend for immersive, experience-driven hospitality concepts.

The opening marks an international expansion for the Leeds-born artist and nightlife operator, who has built a strong following through music, events and UK club ventures, alongside television appearances on Celebs Go Dating: The Mansion and Made in Chelsea.

Designed to transition from evening dining into a high-energy nightlife experience, the venue will feature live DJs, VIP events and celebrity appearances throughout the summer season.

Zanetti said Marbella represented the ‘ideal location’ to evolve his party-first hospitality brand internationally.

“Marbella has always had that energy about it where people come to switch off, celebrate and properly enjoy themselves, and I wanted to create a venue that matches that atmosphere from the minute people walk through the door,” he said.

“There are loads of restaurants and loads of clubs here, but we wanted to build something that blends the two together properly. You can come for dinner, stay for drinks and before you know it the whole place has turned into a massive party. That’s what Zanettis is all about - creating an experience where the night keeps

building and people genuinely don’t want to leave.”

Reflecting on the launch, Zanetti said the opening marked a major milestone after years working across the UK nightlife scene.

“I started DJing in small clubs and bars in Leeds years ago, carrying speakers into venues and grinding it out every weekend, so opening my own venue in Puerto Banús is a huge moment personally,” he said.

“A lot of people know me from TV or music, but behind the scenes there’s been years of work building events, understanding what crowds want and creating an atmosphere people remember. Hospitality and nightlife are all about energy and experience now, and that’s exactly what we’re bringing here.”

The venue opened on Friday 22nd May, with opening weekend dates on 22nd and 23rd May already sold out ahead of launch in Puerto Banús.

RECONNECT, RECHARGE, RENEW

Patina Maldives launches transformative solo retreats at Fari Studios

Transformative luxury resort Patina Maldives, Fari Islands has reimagined its Fari Studios as private sanctuaries of self-care with a trio of Reconnect, Recharge, Renew experiences especially attuned to solo travellers.

Designed for conscious creatives and infused with soul-enriching experiences, the new retreats nurture connections with the inner self, nature and community – and with single occupancy rates available, guests can choose how they balance solitude with conviviality and connections.

Available for stays of three, five, or seven nights, each Reconnect, Recharge, Renew experience includes daily nourishing meals for breakfast and dinner; access to the pool at Fari Beach Club; and shared speed

boat transfers. A choice of three daily wellness and fitness activities – including yoga, sound healing, Pilates, morning runs, ceramic coral workshops and ghost-net bracelet making – encourage guests to embrace enhanced wellbeing and personal growth; connect with nature conservation efforts on the island; and savour space for moments of quiet reflection and meditation.

The three-night Unwind Rewind retreat includes a 60-minute restorative massage to relax tired muscles and minds; while the five-night Balance Booster also encompasses the healing benefits of Watsu therapy. Seven-night Inner Glow stays include two 60-minute massages and one Watsu therapy session for a holistic rejuvenating experience.

Spacious yet intimate, each 60sqm Fari Studio features floor-to-ceiling windows offering soul-soothing views of tranquil white beaches or tropical gardens, creating a cocooning sanctuary ideally suited to solo travellers or couples. Private balconies/terraces provide a calm space to recharge beside a backdrop of lush greenery or the serene lagoon. Balancing seclusion with fellowship and connection, the Fari Studios come with access to generous co-living workspaces, interactive artist residencies, and community-led speaker sessions that encourage collaboration and inspiration; a short walk away, events

and gatherings at the island’s vibrant creative centre, Fari Marina Village, promise opportunities for discovery and self-development.

Guests are invited to deepen their understanding of local culture and learn from the Maldives’ mindful way of life through the Perpetual Journeys, the resort’s year-long calendar of intentionally curated immersive experiences – from visiting wellness practitioners and live performances by globally renowned acts to seasonal festivals and exclusive culinary collaborations. With the new retreats, Patina Maldives presents a deeply restorative and purpose-driven solo experience rooted in genuine appreciation for culture, community, and the natural world.

To book, email reservations.maldives@ patinahotels.com, tel. +960 4000555, or visit patinahotels.com/maldives-fariislands

Solo occupancy rates for the Reconnect, Recharge, Renew at Fari Studios at Patina Maldives, Fari Islands, start from USD 3,635++ for a threenight package (approx. GBP 2,708++), excluding taxes and fees.

LIVERPOOL FC WINS WORLD-FIRST GLOBAL FOOD SUSTAINABILITY RECOGNITION

The club achieves a two-star global certification from The Sustainable Restaurant Association for its sourcing, society, and environmental initiatives

Liverpool FC has become the first football club to achieve the Food Made Good Standard across its entire food and beverage operation, earning a two-star rating in its first evaluation across five key sites.

Delivered by The Sustainable Restaurant Association, the Food Made Good Standard, is a globally recognised certification that assesses organisations across three pillars; Sourcing, Society and Environment.

The achievement reflects the club’s ongoing commitment to delivering a more sustainable food experience through its sustainability strategy, The Red Way, which is focused on building a better future for our people, our planet and our communities.

The club is working hard towards its goal of recycling 100% of food waste by 2030. Currently, surplus matchday food is redistributed, providing 1,200 meals each week to local communities across Merseyside.

Across LFC sites, including Anfield, the AXA Training Centre and Kirkby

Academy, it has introduced a wide range of initiatives supporting more sustainable food systems. These include on-site allotments and academy gardens to help promote seasonal produce and strengthen the connection between players, staff and club partners to sustainable food practices.

Further initiatives include the removal of single-use plastics such as straws and cutlery at Anfield, the rollout of reusable cup and food tray schemes, and fan-facing recycling programmes – with over one million plastic bottles collected in recent seasons.

Liverpool FC is also leveraging its purchasing power to support local organisations and social enterprises, while its ongoing work with the LFC Foundation continues to create meaningful community impact. To date, 18 young people have been supported into roles within the club’s hospitality operations through targeted employability programmes.

Paul Cuttill, chief operating officer at Liverpool FC, said: “Creating a food system that is environmentally restorative and socially just is central to our approach at LFC.

“Certification to the Food Made Good Standard, a comprehensive global sustainability mark, reflects the progress we are making across our operations to deliver for our people, our planet and our communities.”

Juliane Caillouette Noble, CEO of The Sustainable Restaurant Association, added: “We are so thrilled to see Liverpool FC complete the Food Made Good Standard, earning an impressive two stars in their first evaluation. From sourcing ingredients responsibly and reducing single-use plastic waste to supporting communities through their LFC Foundation, the club’s Red Way initiatives are both comprehensive and impactful.

“As the first club-wide football club to achieve the Food Made Good Standard, Liverpool FC is leading the way for live sports and events, proving that foodservice operations of any shape or size can work towards tangible goals and create real change - both inside their operations and in their wider communities. We look forward to working with them as they continue on their sustainability journey.”

For more information on the club’s sustainability efforts visit www.liverpoolfc.com/theredway

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A co-ordinated corporate image has become an essential ingredient for most businesses today, but the decision-making process should not concentrate solely on appearances. Practical, functional garments, fit for their intended purpose is equally as important as promoting your organisation’s brand identity. At FENZ, this is what we like to call Smart thinking!

We have the facilities and experience to turn ideas into reality; from a simple printed t-shirt, to a complete corporate identity for your workforce. We like to work closely with our customers to ensure we have a full understanding of their requirements, including individual personnel budgets and overall lead times. For larger organisations with regular staff intakes, we are also able to offer a maintained stockholding facility for your logo’d clothing, to ensure prompt delivery when it’s needed most.

Smart ideas...

Our expertise doesn’t just stop at clothing. We can provide a wide range of logo’d gift items for giveaways, promotions, fundraising, staff incentives and souvenir sales. Whether we are simply reproducing your company’s corporate identity, a product brand, or creating a themed range of merchandise items for retail sale, our experienced studio and production facilities enable us to bring smart ideas into tangible form.

Learn more at www.fenz.co.uk

REVIEW OF IBEROSTAR SELECTION SANTA EULALIA IBIZA

A luxury Ibiza escape which was relaxing, elegant and genuinely memorable from beginning to end

My stay at Iberostar Selection Santa Eulalia Ibiza was everything I could have hoped for from a luxury Ibiza escape, relaxing, elegant, and genuinely memorable from beginning to end. Perfectly positioned overlooking the Mediterranean and surrounded by pine groves and beautiful native flora, the hotel immediately gives you that feeling of calm the moment you arrive. It is an adults-only hotel, which made the entire atmosphere feel peaceful, sophisticated and ideal for completely switching off.

From the second we stepped through the door, the service was exceptional. We were personally greeted by the hotel manager along with the guest services team, which instantly made us feel incredibly welcome. Check-in was smooth, effortless and professional, and throughout our stay nothing ever felt like too much trouble for any member of staff.

One of the highlights of our trip was receiving a complimentary upgrade to a Star Prestige room for the duration of our stay and it was absolutely fabulous. The room itself was beautifully designed and offered breathtaking sea views from what genuinely felt like the best vantage point in the hotel. The Star Prestige experience added another level of luxury, with exclusive access to the rooftop infinity pool, chill-out terrace, relaxation areas and private sun terrace.

Spending afternoons by the infinity pool overlooking the sea was one of those moments where you completely lose track of time, and they truly reflected Iberostar’s connection with nature and the coastal ecosystem. What really impressed me were the thoughtful touches throughout the stay. Every day we returned to our room to find wine or bubbles along with delicious nibbles waiting in our room, which made the experience feel incredibly personal and indulgent. It is those small details that truly elevate a hotel from being simply beautiful to being unforgettable.

The beachfront location was also perfect for exploring the island. Situated just a short taxi journey from both Santa Eulalia and Es Caná, it gave us the best of both worlds, peaceful seafront relaxation during the day with easy access to nearby restaurants, bars and Ibiza’s atmosphere whenever we wanted it.

The wellness facilities were another standout feature for me. The hotel’s 24-hour fitness centre is extremely well equipped with modern machines and everything needed for a proper workout. But the real highlight was the spa. I can honestly say I had one of the best massages I have ever experienced there. The spa environment itself instantly relaxes you, but the treatments take it to another level entirely. Every detail felt carefully considered, leaving me completely relaxed and re-energised afterwards.

Dining at the hotel was consistently excellent throughout our stay. Breakfast each morning offered a huge selection with something for

everyone, while dinner showcased a fantastic variety of Mediterranean and international dishes. In the evenings, the atmosphere around the terrace became particularly magical. Watching the Ibizan sunset with a cocktail in hand while listening to live music was one of my favourite parts of the entire holiday.

Beyond the guest experience, it was also reassuring to see the work happening behind the scenes with their Iberostar Wave of Change movement to reduce the hotel’s environmental impact. From responsibly sourced seafood featured across the menus, to initiatives aimed at reducing food waste and eliminating single-use plastics for guests, sustainability felt thoughtfully integrated into the hotel’s day-to-day operations without ever compromising comfort or quality. These quieter details added another layer to the experience, making the stay feel not only luxurious, but also more conscious towards respecting the island.

What stayed with me most after leaving was the warmth and attentiveness of the staff. Every single person we encountered went above and beyond to make our stay special, and that level of genuine hospitality is rare to find.

I thoroughly enjoyed every moment of my stay at Iberostar Selection Santa Eulalia Ibiza and would highly recommend it to anyone looking for a luxurious adult-only retreat in Ibiza. It combines stunning surroundings and complete relaxation perfectly and I would return in a heartbeat.

Katrina Cooke Hotel And Restaurant Magazine

WHERE THE LAND MEETS THE SEA

ONA’S FRESH WAVE OF DINING

AT PUROBEACH RESORT SANTA PONSA

Led by Chef César García de la Riva, ONA reimagines contemporary cuisine through nature’s elements and Mallorca’s spirit

Debuting for its first full season, ONA brings a bold new culinary focus to Purobeach Resort Santa Ponsa — one rooted in the essence of the Mediterranean and the spirit of Mallorca.

Intimate by design and confident in its direction, ONA strips dining back to what matters most: exceptional local produce, fire-led cooking and flavours that speak clearly of place. A restaurant rooted in authenticity, ONA’s three core culinary pillars - simplicity, seasonality and provenance - take centre stage.

Helmed by Executive Chef César García de la Riva, ONA reflects his refined culinary vision. Trained in León, César refined his craft in some of Spain’s leading kitchens, including Echaurren under Francis Paniego, before gaining further experience with the Vamuca group and within Mallorca’s luxury hospitality scene.

He later developed his expertise with Martín Berasategui at one of the world’s most prestigious restaurants in the Basque Country. Now at Purobeach, he brings together creativity, technical precision and international experience to define ONA’s culinary direction.

Taking its namesake from the Catalan word for “wave,” ONA reflects the natural rhythm between land and sea that defines both its setting and its cuisine. Oscillating between the

interplay of ingredients, technique and tradition, the restaurant’s exceptional menu feels both grounded and contemporary.

At the heart of the kitchen is the Josper grill, bringing intensity, depth and texture to every dish. Meat and seafood are treated with precision and restraint, allowing their natural character to shine through. The result is food that is clean, bold and full of flavour. Highlight dishes include line-caught hake medallions glazed with lobster sauce, prawn crisps and roasted potatoes with lemon and capers, alongside charcoalgrilled octopus with green sauce espuma, infused with notes of toasted hazelnut, coffee and vanilla essence. ONA presents thoughtfully curated wine pairings—from local island vineyards and further afield—each chosen to perfectly complement the flavours of every dish on the menu.

At ONA, the aesthetic follows suit — understated, warm and elemental — inspired by Mediterranean tones and the raw power of fire and sea. Every detail is carefully considered, creating a dining experience that

feels elevated yet effortless. With this clear vision, ONA stands as one of Mallorca’s most sought-after reservations, offering an elevated gastronomic experience set against one of the island’s most spectacular sunsets.

Purobeach Resort Santa Ponsa is located on Mallorca’s sun-drenched southwest coast, blending the brand’s iconic beach club concept with the design-led sophistication of Puro Hotels in one barefoot-luxury resort. Nestled in the hills of Santa Ponsa, just 30 minutes from Palma, the resort features 160 Mediterraneaninspired rooms and suites, a private beach club with sunset sessions to the signature Puro Music soundtrack, a heated outdoor pool, wellness space and upcoming sports areas. Three restaurants and bars celebrate seasonal, locally sourced cuisine, while a curated programme of experiences—from weekly yoga to golf in collaboration with Golf Andratx—offers the perfect spring break combining relaxation, wellness and the Mediterranean spirit.

A NEW DRAFT OF DISTILLATION

From mathematical gin to boundarypushing beer, the modern producers rewriting the rules of premium pour

Launched in 2025, Aureus Vita is redefining luxury gin with a mathematically inspired spirit distilled just once a year. Created by chemist-turned-master distiller John Hall, the ultra-premium gin applies the Fibonacci sequence - the “Golden Ratio” associated with balance and beauty in nature - to every stage of its pioneering distillation process.

At 61.8% ABV, Aureus Vita delivers what Hall describes as “ten distinct flavours revealed in sequence”, offering an unusually layered tasting experience that evolves from juniper and pine to citrus, blackcurrant and

ginger. The complexity is achieved through the brand’s proprietary Fibonacci-Hall distillation method, more than 12 years in development and claimed to be the first major new approach to distillation in a generation. Named after the Latin for “golden way of life”, Aureus Vita positions itself as a luxury sipping gin designed for slow appreciation, with Hall encouraging drinkers to “follow an unfolding” of flavour rather than seek a single tasting note. The high-strength spirit is also marketed for versatility - from ultrapremium Martinis to adding depth in smaller measures to low-ABV serves.

Launching as a luxury Father’s Day gifting option, Aureus Vita is available via Selfridges and Master of Malt at an RRP of £175 per 70cl bottle.

Compass Box is continuing its mission to make Scotch whisky “more interesting” with a core range designed to push flavour beyond tradition. Founded in 2000, the London-based house has built its reputation on reimagining whisky blending - rejecting convention in favour of what it calls “Whiskymaking”.

Neither distiller nor traditional blender, Compass Box describes itself as a creator of deliberately imagined flavour experiences, combining curiosity with precision to craft Scotch that surprises and delights. From its Richmond blending room, the brand continues to challenge category norms with bold, character-driven expressions made for both newcomers and seasoned whisky drinkers alike.

Leading the collection is Orchard House, Compass Box’s signature blended malt Scotch whisky and a bright, fruit-forward summer serve bottled at 46% ABV. Bursting with notes of apple, pear, pineapple and citrus zest layered over honey, ginger and vanilla shortbread, Orchard House is designed to showcase Scotch at its most vibrant and approachable. The brand recommends serving it in a Tropical Highball, combining coconut water, raspberry syrup and soda for an easy-drinking seasonal twist.

Beyond Orchard House, Compass Box’s core range explores distinct

flavour territories across Scotch whisky. Nectarosity leans into dessert-inspired decadence with honey, stone fruit and butterscotch richness; The Peat Monster delivers layered Islay smoke with elegance and coastal freshness; while Crimson Casks offers a deeply sherried style packed with red fruit, spice and chocolate fudge intensity. Across the range, every whisky is bottled at 46% ABV, non-chill filtered, naturally coloured and made without artificial additives - reflecting Compass Box’s flavour-first philosophy. With its inventive approach and boundary-pushing blends, Compass Box continues to position itself at the forefront of modern Scotch whisky, inviting drinkers to explore “whisky beyond the map.”

Crafted on the Cornish coast and inspired by a family recipe dating back to 1929, Trevethan Gin brings a true taste of Cornwall to every pour. Known for its handcrafted small-batch spirits and carefully considered distillation methods, the distillery continues to blend heritage with innovation in every bottle.

Trevethan’s Grapefruit & Lychee Gin is the distillery’s only “compound” gin. The process begins with Trevethan’s classic London Dry Gin, distilled on the distillery’s pot still, MAE. Separately, an essence of grapefruit and lychee is created on a small 40L still before being blended into the London Dry after distillation.

The result is an exceptionally smooth gin layered with vibrant grapefruit zest and delicate lychee sweetness, with every batch distilled by hand for a truly seasonal Cornish twist.

Tasting Notes:

Lighter in juniper but still unmistakably a classic gin at heart, the spirit opens with bright citrus before delivering a bold hit of grapefruit through the middle palate. Sweet lychee lingers into a dry finish, with fresh herbaceous notes developing at the very end.

Now, the spirit takes centre stage in Trevethan’s refreshing Grapefruit & Lychee Gin Paloma - a vibrant serve made for long afternoons, garden gatherings and golden hour cocktailsand maybe as an alternative on World Paloma Day, May 22.

Grapefruit & Lychee Gin Paloma

• 50ml Trevethan Grapefruit & Lychee Gin

• 60ml Fresh Grapefruit Juice

• 10ml Freshly Squeezed Lime Juice

• 10ml Agave Syrup (or sugar syrup)

• Double Dutch Pink Grapefruit Soda

• Ice Method:

Shake gin, grapefruit juice, agave syrup and lime juice vigorously with ice. Pour into an ice-filled glass and top with Double Dutch Pink Grapefruit Soda. Garnish with a slice of grapefruit and a sprig of mint for an extra burst of freshness.

Balancing juicy citrus with delicate sweetness and a crisp sparkling finish, this elevated Paloma perfectly captures Trevethan’s signature blend of craft, provenance and contemporary flavour.

Circumstance Distillery has been named Best New English Distillery at the English Whisky Awards, cementing its status as one of the UK’s most exciting emerging whisky producers.

Based in Bristol, Circumstance is believed to be the city’s first whisky

distillery in more than 80 years, helping revive a long-dormant local whisky tradition while pushing the boundaries of modern English whisky production.

Founded by Liam Hirt, the distillery has gained recognition for its “flavourfirst” approach, focusing heavily on experimentation with organic grains, fermentation, yeast and cask maturation to shape flavour long before the spirit reaches the barrel.

Drawing inspiration from craft brewing, Circumstance has become part of a new wave of English whisky makers redefining the category through innovation, small-batch production and process-led creativity.

Accepting the award, founder Liam Hirt said the recognition reflected the team’s commitment to “doing things differently” and helping establish Bristol as a new destination for English whisky.

Bristol’s Circumstance Distillery has unveiled a new 6-year-old barley-led English whisky - the latest release from the award-winning producer recently named Best New English Distillery at the English Whisky Awards 2026.

Known for its “flavour-first” philosophy, Circumstance combines long fermentations, varied grains and experimental cask maturation to create modern English whiskies with depth and character.

The new single grain release has been matured in Oloroso-seasoned casks and bottled as part of the distillery’s evolving rolling release programme, designed to showcase the gradual

development of its maturing whisky stocks.

Limited to around 400 bottles, the whisky delivers notes of vanilla custard, fruit scones and buttery spice, finishing with dates and mixed peel. Founder Liam Hirt describes barley whisky as “both approachable and complex”offering drinkers a clearer expression of grain, yeast and maturation. The whisky is available via Circumstance Distillery, Master of Malt and The Whisky Exchange.

“Curry and a pint” is getting a modern upgrade with the launch of Bunta Beer - the UK’s first non-alcoholic Indian craft beer, created specifically to pair with bold Indian flavours.

Founded by former Adidas innovation manager Gunikka Ahuja, Bunta is a 0.5% citrus lager brewed in the UK with orange peel and coriander seed to complement everything from kormas to vindaloos. Lightly carbonated to “beat the bloat”, the vegan, gluten-free beer contains just 60 calories per can and was recently awarded Gold at the 2026 London Beer Competition.

Inspired by London’s “curry and a pint” culture, Ahuja created Bunta after finding traditional beer pairings too heavy, bitter and gassy for Indian food. The result is a crisp, refreshing lager designed to cleanse the palate and enhance spice rather than overpower it.

Already stocked by names including Kricket, DELLI and Wise Bartender, Bunta also reflects a new generation of British-Indian branding — culturally rooted but visually modern. As Ahuja puts it: “Our food deserves better.”

World Paloma Day (22nd May 2026) got a flavour upgrade with Double Dutch Drinks and its Pink Grapefruit Soda - a bold, zesty mixer made for sunshine sipping.

Designed as the ultimate Paloma partner, it’s crisp, bittersweet and bursting with grapefruit and Persian lime, crafted to elevate tequila, mezcal and white spirit serves. Whether poured into a classic Paloma or enjoyed solo, it delivers a bright, refreshing hit of summer in every sip.

Riding the UK’s fast-growing love of tequila and elevated at-home cocktails, Double Dutch positions the drink as part of a wider shift toward betterquality, flavour-led serves - where people may drink less, but drink better.

Already available via Amazon and Ocado, the brand’s expanded premium canned range also includes tonic waters, sodas and ginger-based mixers, all designed to enhance spirits rather than simply dilute them.

LOCANDA LA RAIA REOPENS FOR SPRING 2026

With new borgo apartments, inviting guests for a gavi countryside immersion in rural italy

La Raia welcomes guests back for the new season with an expanded hospitality offering, as new apartments at Borgo de La Raia further broaden the estate’s experience alongside Michelin Green Star dining, biodynamic wine, wellness and landscape-led itineraries La Raia welcomes guests back for the new season with an expanded hospitality offering, as new apartments at Borgo de La Raia further broaden the estate’s experience alongside Michelin Green Star dining, biodynamic wine, wellness and landscape-led itineraries.

Locanda La Raia, the biodynamic winery and boutique hotel in Piedmont, Italy, has officially reopened, welcoming guests back for a new season in the rolling hills of Gavi, in Lower Piedmont. Set within the biodynamic 200-hectare estate of La Raia, where vineyards, woods, lakes, gardens and farmland form a singular ecosystem, the reopening marks a new chapter for the estate’s hospitality offering with the expansion of Borgo de La Raia: an ancient rural hamlet carefully restored in 2024 into a space for hospitality, and now further

developed with the addition of two new apartments, Ape Regina and La Villa, introducing a more residential style of stay.

Located just over an hour’s drive from Milan and under an hour from Genoa, La Raia offers an immersive countryside retreat where hospitality, wine, gastronomy, wellness and culture are deeply intertwined. For Spring 2026, the estate presents a wider and more flexible approach to hospitality, responding to different rhythms of travel, from intimate stays at Locanda La Raia to more spacious and independent accommodation within the Borgo.

Positioned at the northern edge of the estate in one of Gavi’s most evocative settings, Borgo de La Raia overlooks an unspoilt valley, surrounded by woods, vineyards and a small hidden lake reached on foot. The original farmhouse, barn and patio are arranged around a large circular courtyard, bordered by the rows of the Cortese vineyard, from which the estate’s cru, Gavi Pisé, is produced.

For the 2026 season, Borgo de La Raia expands with the addition of Ape Regina and La Villa, two restored apartments accommodating up to nine guests in total, further strengthening its role as a private and residential counterpart to the Locanda within the wider La Raia experience.

Carefully restored in line with the same philological principles that define the wider estate, the Borgo preserves its architectural identity while adapting it for contemporary hospitality. The apartments, including Ape Regina and La Villa, the latter distinguished by its characteristic tower, are furnished in continuity with the Locanda, combining antique Piedmontese pieces with contemporary design objects and artworks, and are conceived for guests seeking space, privacy and a slower rhythm of stay immersed in nature.

Ape Regina, located on the first floor of the Borgo’s main farmhouse, is a 115 sqm apartment designed for up to four guests, with the possibility of an additional child’s bed. It features two bedrooms, a spacious open-plan living area with dining room and fully equipped kitchen, and a balcony overlooking the inner courtyard and surrounding valley.

La Villa, a detached house arranged over two floors, offers a more expansive layout of approximately 150 sqm, accommodating up to five guests. Its bright living spaces open onto a terrace with sweeping views across the Borgo and surrounding hills. Both residences are equipped with fully fitted kitchens and stocked with a selection of local and organic products, allowing guests to experience the estate with greater independence while remaining connected to its wider offering.

The Borgo also represents one of the estate’s most atmospheric settings for private events and celebrations, including intimate weddings and multi-day gatherings, where the combination of historic architecture, open landscapes and a sense of complete seclusion allows for a deeply personal and immersive experience. From ceremonies overlooking the valley to dinners in the courtyard and moments shared across the estate, La Raia has increasingly become a destination for those seeking a refined yet understated countryside setting for weddings rooted in nature, food, wine and culture.

Within the Borgo, guests can also encounter one of the permanent site-specific works of Fondazione La Raia: OUSSSER by artist Koo Jeong A, a mural in enamel whose luminous presence reveals itself only at night, further reinforcing the dialogue between art, landscape and architecture that defines the estate.

Seasonal cuisine

At the heart of the experience remains La Raia’s gastronomic offering. The estate’s restaurant, awarded a Michelin Green Star, continues under the culinary direction of Tommaso Arrigoni, alongside resident chef Mirko Natali, whose menus interpret the traditions of Gavi cuisine through a contemporary lens shaped by seasonality and sustainability.

Rooted in the meeting point between Ligurian and Piedmontese influences, the kitchen draws on the estate’s own biodynamic produce, ancient cereals, herbs, eggs, honey and Fassona beef, as well as ingredients from local farmers and Slow Food producers.

The new spring selection includes dishes such as creamed salt cod with courgettes in two textures, pine nuts and crunchy bread, Acquerello risotto with Bra Duro cheese, pea cream, wild garlic and sprouts, potato gnocchi with knife-pounded Fassona beef ragù and black truffle, and lamb loin with braised artichokes, Taggiasca olives and egg sauce.

The recently introduced Borgo menu, which continues this season, offers a more explicitly rural expression of the estate’s culinary identity, with dishes including traditional Easter savoury pie with wild herbs, soft cheese and quail eggs, poached egg from the estate’s hens with spinach foam, charred ricotta and toasted almonds, and strawberries with Barbera Bruente wine, white chocolate cream and cocoa crumble.

Acquerello Risotto

Wine from Gavi to the Langhe

Wine remains central to any stay at La Raia. Guests can explore the estate’s biodynamic philosophy through cellar visits and tastings, discovering wines produced from the surrounding vineyards, including its Gavi DOCG expressions from Cortese grapes, Piemonte Barbera and limited Pinot Noir and Passito di Cortese.

These are also joined by wines from Tenuta Cucco, the Rossi Cairo family’s sister estate in Serralunga d’Alba in the Langhe, whose organic Nebbiolo and Barolo further extend the wine narrative from Gavi to one of Piedmont’s most celebrated territories. This dialogue is reflected in the estate’s “Across Gavi and Langhe” tasting menu, which pairs dishes with labels from both La Raia and Tenuta Cucco.

Art, Landscape and Wellbeing

Beyond the table, La Raia invites guests to discover the estate through its three itineraries: the wine itinerary, leading through the vineyards to the cellar; the art itinerary, which runs across the estate and connects the permanent site-specific works commissioned by Fondazione La Raia; and the biodiversity itinerary, a threekilometre route through cultivated land, woods, lakes and streams, revealing the rich environmental mosaic that defines the estate.

Founded in 2013, Fondazione La Raia –arte cultura territorio forms an integral part of the estate’s identity, having commissioned works by international artists including Remo Salvadori, Adrien Missika, Michael Beutler, Tami Izko and Koo Jeong A.

Remo Salvadori’s Site-Specific Art Piece

Wellness continues to shape the guest experience across the estate. At Locanda La Raia, the wellness area includes a sauna, Turkish bath, Himalayan salt wall, indoor and outdoor temperature-controlled pool, and a Technogym-equipped gym overlooking the garden. At Borgo de La Raia, yoga and Pilates sessions, as well as ceramics workshops, offer slower and more meditative ways to engage with the landscape. Guests can also make use of the estate’s tennis court, explore cycling routes through the surrounding hills, or join guided trekking excursions in the nearby Val Borbera and Val di Lemme.

Locanda La Raia’s Swimming Pool Piero Rossi Cairo, second-generation custodian of the family project, comments, “With the reopening of the new season, we are pleased to further expand La Raia’s hospitality offering through the addition of new apartments at Borgo de La Raia. This allows us to welcome guests in different ways, while remaining true to the spirit of the estate: a place where wine, landscape, food, art and a sense of quiet coexist in balance.”

With the addition of the new Borgo de La Raia apartments, the estate enters the 2026 season with a broader and more flexible stay offering, inviting guests to experience its landscape, culture and way of life through both the intimacy of the Locanda and the privacy of the Borgo.

For more information, visit www.la-raia.it/en.

To explore curated itineraries across the estate, visit la-raia.it/en/locanda/itineraries.

RIU LAUNCHES ITS NEW APP FOR TRAVEL AGENTS MEMBERS OF RIU PARTNER CLUB

Empowering 100,000 global agents with real-time digital booking tools.

The tool has been designed to offer agile management and total real-time control of bookings and points of the loyalty program.

RIU Partner Club, the loyalty program for travel agents with over 30 years of history and 100,000 active members, reaffirms its commitment to the sector in 139 countries.

RIU Hotels & Resorts announces the launch of the new mobile application for RIU Partner Club, its exclusive loyalty programme for retail travel agents. This strategic launch aims to further digitalise the programme with a user-centric approach and strengthen the chain’s relationship with one of its

most valued segments: travel agents. The new application is now available for download on iOS and Android devices via the App Store and Google Play.

In an environment where the retail sector demands more efficient tools, RIU launches this application as a clear commitment to giving the utmost importance and technological support to travel agents. The new app allows professionals to manage their activity comfortably, quickly, and securely from any mobile device.

The new RIU Partner Club application is based on three fundamental pillars

designed to improve the agent’s daily operations:

• Booking agility: A simplified and friction-free process has been implemented, allowing you to register sales and book your own stays much more attractively and quickly.

• Total real-time control: Users can manage their profile and check their booking history and points status in real time, having all the information at their fingertips.

• Benefit management: Agents continue to accumulate points for each booking made, which can be redeemed for free stays at the hotels of the chain. Furthermore, the programme guarantees that points never expire as long as the account remains active and sales are registered periodically.

RIU Partner Club is a loyalty programme for travel agents, a benchmark in the sector with more than 30 years of experience. Currently, the programme has a global community of more than 100,000 active members spread across 139 countries, who highly value the benefits and closeness that the chain maintains with them.

With this step, RIU continues to offer improvements in the professional client’s experience, providing advanced technological solutions that facilitate their work and reward their loyalty.

For further information please visit: www.riu.com

NEW LONDON RESTAURANT-BULBUL

Launching in early summer, Bulbul is a contemporary Indian restaurant and bar

Bulbul is set to bring vibrant small plates, inventive cocktails and immersive design to Tudor Street in the heart of the City.

Just moments from Blackfriars, the South Bank and St Paul’s Cathedral, the opening introduces a bold new perspective to London’s Indian dining scene, pairing food made for sharing with expressive drinks and a striking setting conceived for long, lively evenings.

One of only a handful of Indian-origin restaurant brands to open in the capital since 2022, Bulbul is the latest creation from chef and restaurateur Rohan D’Souza, one of the defining voices in India’s F&B landscape, and awardwinning Twinkle Keswani, named Young Restaurateur of the Year by The Economic Times in 2023.

Together they have launched acclaimed restaurants throughout India, from celebrated venues in Goa and the Himalayan town of Leh to the backwaters of Kerala, as well as in Mumbai, Bangalore and Hyderabad. Their venues are known for distinctive spaces, strong storytelling and innovative, flavour-driven cooking, a spirit they now bring to London with Bulbul.

Here the approach to cuisine begins with a simple idea: Indian food is far broader than the handful of dishes most of the world already knows.

Before finalising the menu, the founders travelled across India with a clear purpose - to learn directly from regional cooks, home kitchens and local markets, exploring recipes and techniques that rarely travel beyond their place of origin.

That same depth and diversity is reflected in Bulbul’s kitchen, where Chef D’Souza is joined by Chef Yash Dadlani and Chef Ashfaq Shaikh in a collaborative three-way approach, each shaped by a different micro-cuisine from across the subcontinent.

Some dishes on the menu remain close to their roots, while others take a different direction, pairing deeply rooted Indian flavours with contemporary techniques and subtle global influences.

The Forest Pepper Crab Dosa pairs a Tamil Nadu-style dosa stuffed with crab meat and tossed in a punchy forest pepper masala, served with house pickle, while Goan Shrimp Balchão layers 48-hour aged and braised shrimp balchão over crisp melba toast. Elsewhere, Jim Corbett Hunter’s Murgh Mussallam showcases rustic Mughlai chicken slow-cooked with warm whole spices, alongside Nilgiri Beef Short Rib Korma, where slow-braised beef short ribs are enriched with coriander, mint and aromatic spice.

The cocktail programme at Bulbul takes its cue from the restaurant’s namesake bird, celebrated for its song and often used as a term of affection.

Flight of Bulbul travels across India through flavour, with each drink inspired by a different region, ingredient or culinary tradition.

Rather than relying on the expected clichés of Indian cocktails, the drinks reinterpret familiar ingredients in unexpected ways, combining regional references with modern methods and a global spirits list.

The restaurant’s setting is as thoughtfully considered as the food and drink, shaping the atmosphere and overall experience.

At Bulbul, the Indian forest is reinterpreted through maximal design, art and texture.

Designed by Mumbai-based Right Brain Design Studio, the interiors layer contemporary art, craft and colour to create a space that feels theatrical, warm and immersive.

A striking floral installation by design studio Oorja greets guests at the entrance, while bespoke carpets by Jaipur Rugs, whose international clients include Wimbledon and leading luxury hotels, bring texture and depth throughout.

uniforms are the creation of cult Mumbai fashion label Papa Don’t Preach, adding a playful, fashion-led edge.

Bulbul also features an intimate 10-seat private dining room for celebrations, brand dinners and special gatherings. Bulbul is designed to capture the warmth, generosity and energy of Indian hospitality.

Conceived as a place for conversation, great food and cocktails, it is somewhere to settle in and let the evening unfold around the table.

A CLIFFTOP SETTING FOR DESTINATION WEDDINGS AT SRI PANWA PHUKET

From rooftop ceremonies to private villa celebrations, a more residential approach to destination weddings

Perched on the clifftop of Cape Panwa overlooking the Andaman Sea, Sri panwa, Phuket introduces a new collection of wedding packages, designed for couples seeking a destination wedding defined by setting, privacy and considered detail. From larger celebrations to more intimate gatherings, each is anchored by the resort’s elevated coastal position and discreet, residential feel.

The Signature Wedding Package

Conceived as a seamless experience, the Signature Wedding Package brings together ceremony, celebration and honeymoon within one setting. Ceremonies take place at Baba Nest, Sri panwa’s rooftop vantage point, with uninterrupted views across the Andaman Sea and surrounding islands.

Receptions follow at either Baba Poolclub or Baba Sunset Lounge, offering two distinct settings for dining and celebration, adaptable to different group sizes and formats.

The package includes floral arrangements across both ceremony and reception, alongside a bridal bouquet, boutonnière and considered details such as a ring tray.

The ceremony itself is non-religious, allowing for full personalisation, with the bride arriving by flower-adorned tuk-tuk.

Post-ceremony, the couple returns to a privately prepared villa for the evening, complete with subtle decorative touches and chilled bottle of bubbles. The following morning includes a private in-villa breakfast, alongside the 120-minute ‘Sweet Surrender’ treatment at Cool Spa.

The experience is further elevated by private limousine airport transfers and a bespoke wedding gift from the Sri panwa team.

Prices from £3,400 / $4,500USD

• Ceremony at Baba Nest with Andaman Ocean view

• Dinner reception at Baba Pool Club or Baba Sunset Lounge

• 120 minutes “Sweet Surrender” spa treatment at Cool Spa for the couple

• A bottle of chilled Champagne for toasting

• In-villa honeymoon decoration and bottle of chilled sparkling wine on wedding night

• Breakfast service in bed in the morning after the wedding night

• Personalised wedding gift from Sri panwa

• Private limousine airport transfer for the couple

The Intimate Wedding Package

Designed for up to 20 guests, the Intimate Wedding Package presents a more pared-back approach, without losing the sense of occasion. Ceremonies are held at Baba Nest, with a simple white aisle framed by floral arrangements and understated seating.

With its more discreet tone and earlier timing, the package suits couples looking for a more private celebration, while retaining the same memorable and panoramic setting.

Prices from £2,200 / $3,000USD, available for up to 20 guests

• Ceremony at Baba Nest with Andaman Ocean view

• 4 flower stands and 8 flower vases along the white carpeted aisle

• A bridal bouquet and boutonniere

• 120 minutes of Sweet Surrender package for the couple

• Round trip airport transfer for the couple

For more information and to book, please visit: www.sripanwa.com www.bababeachclub.com/natai www.bababeachclub.com/huahin

HARBOUR HOTEL SOUTHAMPTON ANNOUNCE AWARD-WINNING CHEF

Michelin-Starred Chef Matthew

Tomkinson Joins Harbour Hotel Southampton

Harbour Hotel Southampton has announced the appointment of Michelin-starred chef and Roux Scholarship winner Matthew Tomkinson as Executive Head Chef at its waterfront restaurant The Jetty Ocean Village, marking a significant new chapter for the South Coast dining destination.

Joining alongside newly appointed General Manager Jorge Gertrudes, Tomkinson will lead the culinary direction of The Jetty Ocean Village, bringing a renewed focus on elevated, ingredientled dining rooted in seasonality and coastal provenance.

The appointment forms part of the continued evolution of The Jetty restaurants, under the direction of Chef Patron Alex Aitken, whose long-standing influence and commitment to British seafood and produce define the group’s culinary identity.

“Harbour Hotel Southampton has always been about delivering exceptional hospitality

in a unique waterfront setting. The arrival of Michelin-starred chef Matthew Tomkinson at The Jetty Ocean Village, alongside Gertrudes’ appointment as General Manager, represent a significant investment in the future of the hotel. Together, they bring outstanding culinary and operational expertise that will further elevate the guest experience.”

Mike

Warren, CEO of Harbour Hotels

Matthew Tomkinson, Executive Head Chef at The Jetty Ocean Village

Leading the culinary direction at The Jetty Ocean Village, Matthew Tomkinson brings a distinguished career shaped by some of the UK’s most respected kitchens. A Michelin-starred chef and winner of the prestigious Roux Scholarship, he is best known for his tenure at The Montagu Arms in Beaulieu, where he earned and retained a Michelin star for eight years while overseeing the hotel’s entire food operation. Earlier in his career, he was awarded his first Michelin Star as Head Chef at The Goose in Oxfordshire and has since worked as Executive Chef at the highly regarded Yarmouth restaurant, The Terrace.

Known for his refined yet approachable cooking style, Tomkinson brings a strong focus on seasonal produce and coastal flavours to The Jetty’s menus, celebrating the best of British ingredients with a particular emphasis on seafood. Signature dishes on the new menu include Hampshire Partridge ‘Schnitzel’ with cider apple purée and toasted hazelnuts, Honeyroasted Creedy Carver Duck Breast with caramelised orange and endive

tart, Roasted Cornish Monkfish Tail with garlic and herb butter, and stone bass with smoked bacon, Tenderstem broccoli and red wine sauce, offering a clear expression of elevated, ingredient-led dining in a striking waterfront setting.

Jorge Gertrudes, General Manager at Harbour Hotel Southampton

Jorge Gertrudes brings nearly three decades of experience in luxury hospitality to his role as General Manager at Harbour Hotel Southampton. Jorge spent his formative years within the Hotel Du Vin group before joining the preopening team at Lime Wood. He then spent a number of years with The PIG Hotels, where he played a central role in the brand’s growth and national recognition during a transformative period for the group.

Gertrudes now leads Harbour Hotel Southampton with a focus on service excellence, team development and strengthening its reputation as a five-star waterfront destination.

Harbour Hotel Southampton is a fivestar waterfront hotel located at Ocean Village Marina, offering 121 bedrooms and suites with panoramic views across the Solent, alongside a spa, a vibrant rooftop terrace and HarBAR on 6th. At the heart of the hotel is The Jetty Ocean Village, its signature restaurant overlooking the marina, known for contemporary British cuisine with a focus on fresh seafood, seasonal produce and relaxed waterside dining.

NATURE IN THE CITY A SUMMER SOLSTICE GATHERING

A gathering of climate conversations at Sea Containers London - presented by Lore Group - The Datai Pledge and The Long Run

The Datai Pledge, in partnership with Bouteco, LORE Group and The Long Run, presents Nature in the City — a Summer Solstice gathering of climate conversations taking place on Sunday 21 June 2026 at 12th Knot, the rooftop bar at Sea Containers London.

Taking place at the start of London Climate Action Week, the event brings together voices from across hospitality, food, farming and conservation, along with attendees who have signed up via Eventbrite to be part of creating a brighter future. Hope-inspiring sessions will explore the role nature plays in shaping cities and the responsibility the industry carries within that. The event is designed to be inclusive, offering a unique opportunity for everyone to feel part of London Climate Action Week, with many of the key voices in climate, nature, and hospitality joining as participants, as well as speakers.

Set above the Thames, Nature in the City is designed as a considered alternative to the traditional conference format. 250 guests will hear from a line-up spanning regenerative farmers, naturalists and hospitality leaders, with conversations centred on food

systems, nature-based solutions, and the connection between rural landscapes and urban life.

The afternoon will be hosted by Juliet Kinsman, sustainability journalist, broadcaster and Ambassador for The Datai Pledge — with a live recording of her Funny Old World: What’s Giving Us Hope? podcast, sponsored by The Long Run.

SPEAKERS INCLUDE:

• Kevin Lacks-Kelly Chief Inspector, Head of the UK National Wildlife Crime Unit & Chair of the INTERPOL Wildlife Crime Working Group

• Geetie Singh-Watson, founder, The Bull Inn, Totnes — pioneer of regenerative hospitality

• Ed Faulkner, Sapling Spirits — climate-positive organic spirits

• Jacqueline Kneebone, Director of Sustainability, LORE Group

The afternoon runs from 2pm, with talks from 3pm to 5.30pm covering nature-based climate solutions, the politics of food and drink, hospitality’s sustainability accountability, and the relationship between rural landscapes

and cities. Guests are welcome to stay on for informal drinks until 6pm.

“As a sustainability solutionist and sustainability editor of Condé Nast Traveller, I always aim to platform voices that inspire action rather than anxiety — and this line-up makes my heart sing: Siddharth Shrikanth, author of The Case for Nature and one of the most compelling minds in climate finance, Kevin Lack-Kelly, chair of Interpol’s working group on wildlife crime, opened my eyes to work I never knew was so needed. And Geetie Singh-Watson, who created the world’s first organic pub, speaks with a warmth and radical honesty that makes you want to repeat everything she thinks and says to everyone you know. We also wanted to help make sure hospitality has a meaningful, joyful, solutions-led voice during London Climate Action Week. The right vibe, the right tribe, and conversations that leave people feeling activated rather than overwhelmed — in the most beautiful river-view rooftop space”

CAPTIVATE THE CURATORS OF LUXURY

Showcase your brand here where excellence is standard

Reach a discerning audience of global travellers/diners and epicureans. Our pages provide the perfect backdrop for brands that define the exceptional.

Discover Advertising Opportunities

Juliet Kinsman, compere and The Datai Pledge Ambassador.

All ticket proceeds go to Farms for City Children — a charity giving urban children transformative experiences working on real farms, reconnecting them with the natural world and the food that sustains it.

KEY INFORMATION:

• Event: Nature in the City — London Climate Action Week

• Date: Sunday 21 June 2026, 2pm–6pm

• Venue: 12th Knot rooftop bar, Sea Containers House, 20 Upper Ground, South Bank, London SE1 9PD

• Tickets: £25 charitable donation to Farms for City Children, via Eventbrite. Includes a welcome Sapling Spirits cocktail on arrival.

To make a reservation, please visit Eventbrite website www.eventbrite.co.uk/e/nature-inthe-city-at-sea-containers-londontickets-1987679926166

13,000 FLIGHTS CANCELLED IN MAY

How hotel operators can prepare for surge in staycation demand

The recent news of 13,000 flight cancellations in May due to fuel shortages has created uncertainty for UK holidaymakers planning trips abroad during peak season. This has sparked a demand for staycations.

According to hospitality AI company Access Hospitality, there have been over 1.8 million UK Google searches for ‘UK holidays’ in the last month, up 46% on the previous month.

Recognising this increase in demand, experts at Access Hospitality have shared how it will affect domestic bookings and how hotel operators can prepare for it.

The UK hotel industry could be making an additional £176 million due to fuel shortages.

With searches for ‘UK holidays’ up 46% in the past month and the average UK staycation costing £312[1], Access Hospitality predicts that hotels across the UK could unlock an additional £176,942,466 in revenue as travellers opt to stay closer to home due to the fuel shortages.

How hotel operators can deal with increased demand due to the jet fuel shortages

When travellers hear about potential flight disruptions or rising costs related to travelling abroad, many will look closer to home for reliability and peace

of mind. For the UK holiday market, this presents a great opportunity to target travellers looking for a convenient, relaxing, disruption-free trip.

Nicola Longfield, Chief Commercial Officer, Global Accommodation & Payments at Access Hospitality, has shared her thoughts on how hotel operators can deal with increased demand.

Nicola comments, “Demand shifts like this can happen quickly, particularly when driven by external disruption. Hotels that take a more dynamic approach will be in the strongest position to convert increased interest into bookings over the summer period.

“Hotels need to be equipped to handle higher booking volumes and convert this increased demand into revenue. If your hotel is facing heightened interest due to the travel disruptions currently occurring, Access Hospitality’s AI platform, Access Guestline Evo, can support business owners by identifying booking trends well in advance.

“The platform enables operators to plan effectively, helping businesses save time, reduce admin burdens, and make smarter, faster decisions to improve guests’ experience, all from a single system that thinks together.

“To learn more about how Access Evo and Access Hospitality are supporting the sector, please read further here.”

FROM GLOBAL TENSION TO THE TABLE

Why Everyday Spending Decisions Are Reshaping the UK High Street

At first glance, global instability can feel removed from the day-to-day realities of running or visiting hospitality venues. In practice, however, the link is becoming increasingly clear. What we are seeing is not a sudden drop in demand, but a gradual recalibration of behaviour, where geopolitical pressure feeds into domestic confidence and, in turn, shapes everyday spending decisions across the high street.

Consumers have not stopped spending; they have become more deliberate, with everyday habits like lunch, coffee and midweek dining now judged on value, timing and perceived return. For hospitality, that means a move away from habitual footfall towards more conditional engagement. Midweek trade has become more sensitive, with decisions driven less by convenience and more by whether the spend feels justified.

This is where broader global pressure becomes visible. Energy volatility, supply chain disruption and economic uncertainty continue to shape household confidence, influencing even low-value, highfrequency purchases and creating a consistent backdrop of caution. In this environment, value has shifted from a promotional lever to a core part of the proposition. Discounts, loyalty schemes and membership platforms now play a central role in helping consumers maintain habits without absorbing the full cost. For operators, the challenge is not simply to lower prices, but to make

value clear, consistent and aligned with how decisions are now made. The venues performing best are those responding to this shift with relevant, accessible offers rather than relying on legacy patterns of footfall. Through tastecard’s network, this is already visible in how diners engage, with demand holding where value is easy to access, and falling away where it is not. There is also a longer-term implication. As spending becomes more deliberate, habits become less fixed, and when consumers step away from regular occasions, those routines are not always re-established. Loyalty is increasingly driven by relevance and perceived value, rather than familiarity alone.

This places pressure on the wider high street model, where convenience and location are no longer enough on their own. Each occasion needs to work harder to justify itself in a landscape where spending is more closely scrutinised.

Consumers are still engaging with hospitality, but on different terms, more considered, more value-led and more selective. From what we are seeing at tastecard, that shift is already reshaping how demand is distributed across the week and where value is created for both diners and operators.

Matt Turner CEO, tastecard

CYRIL LIGNAC’S BAR DES PRÉS RELOCATES TO MAYFAIR

How

hotel operators can prepare for surge in staycation demand

Acclaimed French chef Cyril Lignac announces that Bar des Prés Mayfair, originally the concept’s first international venture, will be relocating to a new address on South Audley Street. Officially opening on 7th May 2026, the restaurant’s menu will continue to feature signature selections of its most famed dishes, bringing its distinctive blend of French savoir-faire and East-Asian influence to this new address.

The menu at Bar des Prés will continue to reflect Cyril Lignac’s signature culinary language, showcasing seasonal and expertly sourced ingredients. The offering balances lightness and depth, from delicate sushi and sashimi to vibrant small

plates, elegant seafood, and carefully executed meat dishes.

Key dishes include signatures such as the Crunchy crab & avocado galette, Madras curry; Label Rouge salmon, avocado, jalapeño, sriracha California roll; Marinated sea bass, yuzu, dry miso, rocoto and Beef gyoza, ginger, soy. As for the desserts, highlights include the Red berry & mango pavlova, raspberry sorbet, vanilla Chantilly; the Vanilla mille-feuille, pecan nut praline and Profiteroles, vanilla ice cream, chocolate sauce, Chantilly.

Alongside, guests may discover an extensive cocktail list, including Bar des Prés staples such as the Tokyo Garden signature cocktail made with Tanqueray 10 gin, shiso, Isake sake,

lychee, and yuzu served alongside an extensive French wine list.

The interiors of the new South Audley Street location have been conceived by Lázaro Rosa Violán Studio. They are an ode to both design and gastronomy, creating a richly immersive, yet balanced, environment. Natural materials such as marble and polished wood are paired with textiles embroidered with the brand’s signature peacock motif, while silktoned walls envelop the space in warmth and understated elegance. A dialogue between French decorative tradition and East-Asian precision runs throughout, from sculptural lighting to a colour palette of deep reds and blues that enhances both intimacy and identity. As guests move through the space, the atmosphere evolves into more private dining areas, reinforcing Bar des Prés as a meeting point of cultures where every detail contributes to a cohesive, sensory experience.

Hidden discreetly behind the restaurant, The Salon at Bar des Prés offers an elegant and intimate setting for private dining and special celebrations. The space can be fully privatised to host up to 30 guests across three tables or 22 guests on a single table, while a semi-private option accommodates up to 12 guests.

Guests can enjoy a curated selection of canapés by Chef Cyril Lignac, featuring signature creations or opt for a more formal seated experience with dishes from the à la carte menu and Bar des Prés favourites.

Speaking on the opening, Cyril Lignac comments: “I am incredibly proud and excited for the new site on South Audley Street. London has always been a very special place for Bar des Prés, especially as it was the first location we opened outside France. With South Audley Street, we wanted to create something that feels both familiar and new, a space where guests can enjoy the energy of the original, while discovering a different expression of the cuisine, the cocktails and the design. Whilst we bring the same excellent quality that we are known for, it feels like a new beginning, which we are excited for. We look forward to seeing our loyal guests and welcoming new ones.”

Address: 41 South Audley St, London, W1K 2PS

Opening Times: 12-3pm and 6pm12:30am Monday to Thursday & 12pm12:30am Friday to Sunday

Reservations and further information: www.bardespres.com/londonrestaurant

PEAK EDGE HOTEL AND CASA HOTEL RECOGNISED BY MICHELIN GUIDE HOTEL

Two

of Derbyshire’s leading independent hotels are celebrating international recognition after being included within the MICHELIN Guide hotel selection.

Peak Edge Hotel and Casa Hotel have both been recognised by the globally-renowned MICHELIN Guide, placing the family-owned Derbyshire hotels alongside some of the world’s most respected and experience-led places to stay.

The MICHELIN Guide hotel selection highlights hotels recognised for their character, service, design and overall guest experience, with properties featured from destinations across the world.

The recognition marks another major milestone for Casa Hotels Group, which has continued to build a strong reputation for quality hospitality, food, experience-led stays and independent luxury within Derbyshire and the Peak District.

Peak Edge Hotel, a luxury four-star boutique hotel on the edge of the Peak District National Park, recently won Gold for Hotel of the Year at the Peak District, Derbyshire & Derby Tourism Awards 2026 and will now represent the region at the national VisitEngland Awards for Excellence.

The hotel also recently achieved an AA Quality Score of 85% following its latest inspection - a level typically associated with five-star hotels and among the strongest-performing four-star hotels in the country.

Known for its relaxed luxury, countryside setting and 2 AA Rosette Red Lion Restaurant, Peak Edge has built a strong reputation for heartfelt hospitality and farm-to-fork dining, with much of its produce sourced directly from Walton Lodge Farm Estate, owned by hotel proprietor Steve Perez.

Meanwhile, Casa Hotel has become one of Chesterfield’s best-known independent hotels, recognised for its spacious luxury bedrooms, vibrant Barca Bar, award-winning Cocina restaurant and strong reputation within the corporate and events market. Its location close to Chesterfield railway station and the M1 has helped establish Casa as a key destination for both business and leisure guests visiting the region, while its independent ownership and personal service continue to set it apart from larger hotel chains.

Steve Perez, owner of Casa Hotels Group, said

“We are incredibly proud to see both Peak Edge Hotel and Casa Hotel recognised within the MICHELIN Guide hotel selection.

“To be associated with a globally respected brand like MICHELIN is a

fantastic achievement for the whole team and reflects the enormous amount of passion, hard work and care that goes into the guest experience across both hotels every single day.

“As an independent, family-owned business based here in Derbyshire, it means a great deal to receive this kind of international recognition.”

Mark Thurman, Managing Director of Casa Hotels Group, added:

“This is a hugely significant moment for us and another important step forward in the journey of both hotels.

“The MICHELIN Guide is recognised around the world as a benchmark for quality hospitality, so to have both Peak Edge and Casa included within the selection is incredibly exciting.

“We are passionate about continuing to raise the profile of Derbyshire and the Peak District as a destination for exceptional food, hospitality and luxury stays. Recognition like this helps shine a spotlight not only on our hotels, but on the wider region as well.”

The recognition gives both hotels exposure to an international audience of experience-led and luxury travellers seeking standout places to stay.

Find Peak Edge on the MICHELIN Guide by visiting guide.michelin.com/ en/hotels-stays/Chesterfield/peakedge-hotel-16306 and Casa Hotel by visiting guide.michelin.com/en/hotelsstays/Chesterfield/casa-hotel.

HARD ROCK HOTEL MALTA NOW ACCEPTING BOOKINGS FOR SUMMER 2026 DEBUT

A bold new Mediterranean destination where music, style, and skyline views set the stage for unforgettable stays

Hard Rock International announces reservations are now open to bookings for July 2026 and onward at the highly anticipated Hard Rock Hotel Malta, a bold new Mediterranean destination.

Located in the vibrant heart of St. George’s Bay, the hotel will redefine Malta’s luxury lifestyle scene with Hard Rock’s unmistakable energy, elevated design, and next-generation hospitality. The property will feature 397 panoramic sea-view rooms, including 25 exclusive suites with private heated pools, two executive club floors, and a 466 sqm ballroom. Guests will be immersed in Hard Rock’s iconic atmosphere - from the curated collection of music-infused design and memorabilia, which they can explore

through an exclusive tour, to creative spaces and design details built around the site’s historic architecture. By day, the hotel will offer a tranquil setting for yoga, breakfast and poolside relaxation, while by night it will transform into a vibrant social hub with cocktails, music and entertainment. The destination promises a diverse culinary portfolio with more than 10 restaurant, bar, lounge and club concepts, including rooftop and beachfront dining. Among these, CYANA Aegean Cuisine is a signature rooftop destination by Chef Sergi Arola where Aegean rhythm and Maltese light will converge - sunlit and serene by day, slow-burning and alive by night, with charcoal-fired seafood, mezze, and herb-led cocktails flowing

from lunch to dusk. Other culinary highlights include Sessions, the brand’s all-day dining restaurant; Al Kasbah, serving authentic Lebanese cuisine; and adult-only rooftop bar Eclipse, delivering stunning views of St. George’s Bay.

After days exploring the Megalithic Temples of Malta, swimming in hidden coves, or wandering through Valletta’s golden limestone streets, guests can rejuvenate in 3,800 sqm of spa, wellness and fitness space at the Rock Spa® and Body Rock® fitness center. Enhancing the experience are three indoor and eight outdoor heated pools and jetted tubs, including a rooftop cantilever pool - the only pool of its kind on the island - with panoramic views that sets the stage for unforgettable sunsets.

“We are thrilled to bring the iconic Hard Rock Hotel experience to the beautiful island of Malta,” said John Rees, Senior Vice President of Hotel Operations at Hard Rock International. “With Malta’s incredible blend of history, culture, and natural beauty as our backdrop, we’re establishing this hotel as a premier destination for travelers and look forward to welcoming our first guests this summer.”

With more than 300 days of sunshine each year, a booming culinary and nightlife scene, and a growing reputation as one of Europe’s most dynamic and safest destinations, Malta offers the perfect backdrop for Hard Rock’s signature lifestyle, with the hotel set to supercharge that momentum, giving travelers a bold new reason to visit.

Hard Rock Hotel Malta is just minutes from the UNESCO World Heritage capital Valletta and surrounded by 7,000 years of culturally rich history, pristine beaches, and world-class diving sites. Just steps from the legendary Paceville district, guests can access Malta’s most dynamic nightlife, while families and honeymooners can easily venture to nearby attractions including the medieval city of Mdina,

Blue Lagoon of Comino, and Malta’s sister island Gozo.

Hard Rock Hotel Exclusive Experiences

The seafront hotel will enhance guest stays through Hard Rock’s incredible, one-of-a-kind amenities. Sound of Your Stay® immerses travelers in music through ways that suit their interests, from guitar rentals delivered to guest rooms through Picks®, to inroom record players with Wax®, and expertly curated playlists with Tracks® that set the perfect soundtrack for a Mediterranean getaway.

The on-site Hard Rock Roxity Kids Club™ and Vibe City are family-friendly, music-inspired havens that encourage kids to get moving and participate in imaginative play, while Hard Rock’s Unleashed® pet program allows for pets to sit back, relax, and enjoy the same luxury hotel experience as their pet parents. Guests may bring up to two (2) pets up to 50 pounds each per room with access to exclusive amenities, including sWAG bags upon check-in, customized “pet tracks” playlists available on Spotify, and designated pet areas on property. A percentage of pet fees are donated to local animal shelters.

Putting a spin on conventional workout facilities, Hard Rock’s Body Rock® is a state-of-the-art workout facility with live music, curated playlists, advanced equipment, and upbeat group fitness classes, while Rock Om® delivers a customized yoga experience to guests from the comfort of their rooms. At the Rock Spa®, guests can enjoy Rhythm & Motion, a fully immersive musiccentric spa menu, utilizing amplified vibrations, pressures, and patterns as the foundation of its treatments.

To be among the first to check in to Hard Rock Hotel Malta, you can book your visit at hotel.reservations. hardrock.com. For more information on Hard Rock Hotel Malta and upcoming properties, visit hotel.hardrock.com/malta.

THE RISE OF BAKERY TOURISM AND WHERE TO GET YOUR NEXT TREAT

Some unmissable spots to satisfy the croissant cravings

With the ever-growing wave of “bakery pilgrims” travelling far and wide for a sweet treat, more travellers are planning trips around must-visit bakeries, seeking out viral pastries, artisanal techniques, and hyper-local food experiences. From early-morning queues for perfect croissants to city-hopping for iconic sourdough, bakeries are fast becoming cultural destinations in their own right. At its core, this trend reflects a shift toward affordable indulgence, where a simple pastry becomes a memorable, shareable experience, a taste of the finer life, without the price tag.

Bouchée at Montage Laguna

Beach | California, United States

Opened in March, with queues wrapping round the iconic Californian coastal spot, is Bouchée Patisserie, a modern French-inspired bakery at Montage Laguna Beach. Led by Executive Pastry Chef Lee Smith, who honed his skills in the UK, Smith blends classic patisserie techniques with a relaxed coastal sensibility. Bouchée offers house-baked pastries, macarons, gelato, and artisanal grab-and-go fare,

alongside barista-crafted coffee. The light-filled space invites both guests and locals to devour delectable sweet and savory creations from morning through early evening, a fitting stop post coastal walk.

The Japanese Patisserie

Counter at Beaverbrook Town House | London, United Kingdom

Beaverbrook Town House has introduced a refined Japanese patisserie counter, bringing an Eastmeets-West sensibility to the heart of the city. Crafted in-house by the hotel’s pastry team, the offering includes delicate creations such as yuzu snow cake and matcha mille crêpe,

alongside premium loose-leaf teas. Guests can enjoy these in Sir Frank’s Bar, on the terrace, or take them to go. The experience extends to a playful reimagining of British afternoon tea, where savoury bites, like signature temaki, mushroom harumaki, and dumplings, are paired with inventive desserts including lemon tart with hazelnut, miso caramel chocolate mousse, and Japaneseinspired macarons, served with fine teas or Champagne in an elegant yet relaxed setting.

La Pâtisserie du Meurice par Cedric Grolet at Le Meurice | Paris, France

La Pâtisserie du Meurice par Cedric Grolet is less of a traditional bakery and more of a stunning showcase for high-end pastry. The boutique is specifically designed to showcase Grolet’s Trompe-l’œil (fool the eye) creations. These are fruit-sculpted desserts that look identical to real lemons, apples, or pears, but reveal complex layers of mousse, marmalade, and ganache when cracked open. A selection of unique desserts is presented each season in extraclear glass cases, while a pastry chef demonstrates key steps in making the signature desserts, and their raw materials are placed on display.

Nicolas Rouzaud at The Connaught | London, United Kingdom

Nicolas Rouzaud at The Connaught is a jewel in the heart of Mayfair nestled at the side of The Connaught, and on majestic Mount Street.vThe Patisserie, designed by Ab Rogers Design, serves and sells delicious handmade delicacies to carry you through the day from the first morning croissant, to an afternoon patisserie with champagne, and beautifully boxed celebratory cakes to pick up on the way home for a special post-supper treat. At Nicolas Rouzaud at The Connaught, Chef Nicolas Rouzaud crafts fruit-focused pastries, each created with a profound respect for French culinary traditions, combined with a lightness of touch and a hint of nostalgia.

NEW RIVIERA TERRACE OPENS AT THE CHURCHILL BAR & TERRACE

Andalusia sees first RIU Palace hotel following the complete renovation of the Nautilus

This summer, The Churchill Bar & Terrace is inviting guests to experience la belle vie with the launch of its Riviera Terrace, complemented by a refreshed food and spritz menu designed to transport guests to the South of France. For spring and summer, the outdoor space has been reimagined as a daytime destination, with a lunch service introduced for the first time.

Launched on 1st May 2026, the space melds British heritage and the relaxed glamour of the French Riviera to offer a serene escape in the heart of Marylebone. It is inspired by Sir Winston Churchill’s travels to the South of France and captures the spirit of light, leisure and effortless sophistication.

Featuring foliage such as lavender, wisteria, mimosas and hydrangeas to evoke the subtle allure of the Côte d’Azur, the terrace will also provide blankets and soft comfortable seating inviting guests to while away the afternoon over a long, leisurely meal.

Conceived as an extension of the bar, the terrace has been devised as a space to slow down and step away from the pace of the city - whether that be lingering over spritzes, enjoying al fresco lunches or networking over evening cocktails.

The Churchill Bar and Terrace has created a menu of food and spritzes, each inspired by the flavours of the Riviera.

Food highlights include:

• Beef Carpaccio – with parmesan and rocket

• Chicken Milanese – with roasted cherry tomatoes

• Caprese – ripe tomatoes, buffalo mozzarella and basil

• Salade Niçoise – seared tuna, boiled eggs, anchovies, peppers, cucumbers, red onion, tomatoes and niçoise vinaigrette

Spritz highlights include:

• Finest Hour – featuring Kaffir lime infused Blanco tequila, Campari, agave, lime and grapefruit soda

• Bon Vivant – made up of Rosé Champagne NV, fig, plum and soda water

• Chartwell Fizz – with London Dry Gin, lychee, lemon and homemade lavender soda

• Lady Clementine (non-alcoholic) – containing Everleaf Mountain, Lyre’s Aperitif and homemade hibiscus soda

While the terrace offers a setting to reconnect with family, friends and colleagues, guests can extend that feeling beyond the table, through a bespoke postcard experience. Postcards can be written and sent to loved ones around the world, via the hotel’s dedicated red post box, which can be found on the terrace.

A nod to the golden age of postcards (the early 20th century), often described as the world’s first social network, the experience reflects a time when these short, handwritten messages served as a way to stay connected across distances – keeping friends and family updated on life around the world in a way that felt personal to the recipient.

Nowadays, they offer a considered alternative to modern digital communication, bringing back the simple pleasure of sending and

receiving handwritten messages.

Chartered psychologist, Suzy Reading says: “In today’s digital world, handwritten notes feel especially powerful. Their rarity makes them even more significant, providing something physical that we can hold, and reflect an intentional and personalised effort to communicate care.

“From a psychological perspective, they cultivate feelings of intimacy and trust, creating something that can be kept and revisited, offering comfort long after they are first received. The personal nature of this form of communication acts as a powerful trigger, helping people to feel seen, deepening social bonds and reducing stress and loneliness.

“Sending and receiving handwritten notes is not simply a nostalgic gesture, but is a valuable way to boost emotional wellbeing, nurture relationships and bring a deep sense of joy and connection for both writer and recipient.”

The activation is also a nod to Sir Winston Churchill, whose statue sits on the terrace, and to his own era of travel and correspondence, reinforcing the inspiration drawn from his journeys to the South of France.

The Churchill Bar and Terrace is open every day from 12pm – 1am. Bookings can be made via the following link: www.thechurchillbar.co.uk.

HOMEGROWN CHEFS

Hydes Brewery beats the hospitality skills gap with Hands-on chef’s academy

While the UK hospitality industry grapples with a shortage of skilled chefs and kitchen talent, Salford-based Hydes Brewery is finding success by growing its own.

The independent brewer and pub retailer is celebrating the second anniversary of its Chefs’ Academy, an initiative designed to turn kitchen newcomers into confident culinary professionals.

Operating across a diverse estate of over 40 pubs in the North West and North Wales, Hydes has made the academy a central part of its pub dining business. The program is led by David

Oldham, Hydes’ catering development manager. With 30 years in the hospitality sector and 26 of those as an award-winning professional chef, David launched the academy to offer more than just a standard induction.

Over the last two years, he has personally mentored around 30 chefs, teaching them the ‘old school’ skills and classic techniques that are often lacking in modern kitchens. Enrolment numbers for the current year are projected to reach new highs as the business prioritises internal career progression and staff retention. The training is intensely practical. In one session, junior chefs are

introduced to whole seafood, including seabass, mackerel, scallops and razor clams, learning to fillet and prep from scratch. Other intensive sessions focus on whole-animal butchery, where participants work with racks of lamb, beef on the bone, and game such as whole rabbits. These sessions culminate in “Ready Steady Cook” style challenges, encouraging chefs to apply their new skills to create original dishes in a high-pressure, creative environment.

David Oldham explained the impact of this hands-on approach: “The academy is a chance for our chefs to pick up real skills that stay with them throughout their careers. It’s not about me standing at the front showing off, it’s about everyone getting stuck in and mirroring the techniques. Seeing a chef who has never handled a whole fish before create a professional-standard dish by

the end of the day is a real ‘proud dad’ moment for me. It builds their confidence and gives them a reason to stay and grow with Hydes.”

Beyond culinary skills, the academy serves as a powerful engine for staff retention. By providing a clear career path and the opportunity to gain valuable expertise on the job, Hydes has managed to retain the majority of its kitchen staff in a highly competitive labour market. This stability ensures that the high standards expected at Hydes’ premium dining venues remain consistent, even as the company prepares for its busiest periods, such as the festive season where it anticipates serving over 21,000 freshly cooked meals.

Adam Mayers, managing director at Hydes, believes the academy is the key to maintaining the reputation of their premium dining pubs. He added: “We’re incredibly proud that our chef retention is sitting well above the industry average. The hospitality sector is under immense pressure right now, but we believe that if you invest in people, they’ll invest in you. The academy gives our chefs the technical ability to deliver first-class food every time, which is exactly what keeps our guests coming back. By focusing on the people in our kitchens, we’re securing the future of our pubs and helping raise the bar for catering across the North West.”

Hydes, with its brewery in Media City, was formed in 1863 and supplies beers to wholesalers, pub companies and other brewers throughout the UK and a pub retailing estate of nearly 40 pubs across the North West of England and North Wales.

To find out more about Hydes Brewery visit www.hydesbrewery.com

CARBONE LONDON INTRODUCES LUNCH SERVICE AND OPENS

SEASONAL TERRACE

CARBONE London launches lunch and

Mayfair terrace dining

As Spring arrived in the city, CARBONE London expands its offering with the introduction of a dedicated lunch service and the opening of its seasonal Terrace overlooking Grosvenor Square in Mayfair.

From April 20th, CARBONE began serving from 12:00pm to 2:30pm at the restaurant’s Street Salon and newly opened Terrace. The menu features a selection of seasonal dishes, including Pea and Pecorino, Spring Pea Cappellacci, Spaghetti Puttanesca, and Steamed Asparagus, alongside many

of CARBONE’s most celebrated signatures such as Spicy Rigatoni Vodka, Caesar alla ZZ, and Carpaccio Piemontese.

A daily crudo selection highlights the finest locally sourced seafood, while desserts include delicate sorbets and gelatos, as well as CARBONE’s iconic dessert tray featuring classics like Lemon Cheesecake and Carrot Cake.

Guests may also explore selections from CARBONE London’s exceptional wine cellar of over 10,000 bottles, alongside classic cocktails and alcohol-free refreshers.

Designed by Ken Fulk, the Street Salon channels the spirit of CARBONE’s original New York location, where high-gloss blue paneling, tin ceilings, marble mosaic floors, and embroidered café curtains are complemented by a curated art collection by Vito Schnabel—creating a setting that is both transportive and unmistakably CARBONE.

In tandem, the Terrace makes its seasonal debut, poised to become one of London’s most sought-after al fresco dining destinations. Overlooking the gardens of Grosvenor Square, the space features white-tablecloth seating alongside custom banquettes and rattan chairs, set among lush greenery and framed by a grove of olive trees, offering a refined expression of CARBONE’s signature glamour. The terrace will be open for both lunch and dinner service, weather permitting.

Founded by Mario Carbone, Jeff Zalaznick, and Rich Torrisi, CARBONE has become an American cultural institution by honoring the Italian restaurants that defined 1950s New York, elevating the genre through exceptional ingredients, refined technique, and a singular sense of style. Since opening its first location in 2013, CARBONE has redefined modern Italian dining and expanded globally. CARBONE London opened in September 2025.

About CARBONE

One of the most recognizable names in modern culinary history, CARBONE pays homage to the iconic Italian restaurants that pulsed with life throughout New York City in the 1950s and 60s. The original location debuted in Manhattan’s Greenwich Village in 2012 and was hailed as the restaurant that elevated New York-style Italian cuisine to unprecedented heights

while giving the fine dining landscape a much-needed jolt of energy, soul, and fun. In the years since, CARBONE has become something even greater than a collection of revered restaurants in Las Vegas, London, Hong Kong, Miami Beach, Dallas, Doha, Riyadh, and Dubai. It is a cultural sensation and, very proudly, the standard bearer of an essential American heritage.

For more information, visit: www.carboneofficial.com www.carbonelondon.com

Instagram: @carbonerestaurants; @majorfoodgroup

About Major Food Group

Major Food Group (MFG) — recently named one of GQ’s “20 Most Creative Companies in the World” — is a globally celebrated hospitality company that has redefined luxury for the modern era. Founded in 2011 by Mario Carbone, Jeff Zalaznick, and Rich Torrisi, MFG has built a dynamic empire of over fifty restaurants, private clubs, bars, and hotels across fifteen cities worldwide — and growing. The group is behind some of the most iconic brands in dining and hospitality, including CARBONE, CARBONE Vino, The Grill, Dirty French, ZZ’s Club, Chateau ZZ’s, Sadelle’s, Contessa, Parm, and Torrisi Bar & Restaurant.

While each concept is distinct, together they exemplify an unmistakably Major blend of storytelling, elegance, and bold creativity that continues to shape the global hospitality landscape.

For more information, please visit www.majorfood.com

Instagram: @majorfoodgroup

TikTok: @majorfoodgroup

PRINCIPESSA FORTE DEI MARMI, AUTOGRAPH COLLECTION

A new contemporary signature to the Tuscan Riviera

Principessa, Forte dei Marmi, Autograph Collection, a new distinctively independent hotel, officially opens its doors, bringing a soulful modern perspective to one of Italy’s most iconic seaside destinations. Conceived as a contemporary interpretation of the slow living typical of Versilia, the hotel blends the intimacy of a private villa with the DNA of Autograph Collection Hotels, part of Marriott Bonvoy’s global portfolio, creating a hospitality concept that feels both deeply personal and distinctly modern.

Sitting in front of La Capannina, at the heart of Forte dei Marmi, and featuring just 36 rooms and suites with generous outdoor terraces, the property invites guests to embrace the gentle rhythm that has long defined summers in Forte: slow mornings by bicycle, enhanced by the hotel’s partnership with Bagno Costanza, afternoons shaped by sea breezes, and evenings

filled with conversation, gastronomy, and connection.

At the heart of the property is MARIAS restaurant, led by the internationally renowned chef Jason Atherton whose culinary vision blends global influences with the seasonality of Tuscan products, featuring the talented Italian Executive chef Giorgio Cicero. The restaurant serves as a social hub, welcoming both hotel guests and the local community.

The hotel’s architectural identity is one of its most defining features. Designed with fluid, sculptural lines inspired by the silhouette of a yacht moving toward the sea, the building establishes a continuous dialogue between interior spaces and the surrounding landscape, combining seaside and Apuan Alps. Light flows freely throughout the property, bouncing across surfaces crafted from natural, regionally sourced materials, echoing the nuanced tones of the coastline, ivory, taupe, and the shifting

hues of the dunes depending on the sun’s angle. Its artisanal production, achieved through meticulous waterjet cutting by local craftsmen, ensures a textured finish that is both refined and deeply evocative of Forte dei Marmi’s natural beauty.

“Principessa Forte dei Marmi, Autograph Collection represents a new expression of Forte dei Marmi” - says General Manager Laura Zanoli. “With a regal yet fresh attitude, as its name itself suggests, it combines the global standards of Autograph Collection Hotels with the cultural authenticity of Versilia, inviting guests to discover the Riviera in a more personal, design led, and intimate way.”

Principessa Forte dei Marmi, Autograph Collection is woven into the cultural fabric of Versilia, drawing inspiration from its artistic heritage and proximity to Pietrasanta, home to great artists like Igor Mitoraj and Fernando Botero, one of Italy’s most renowned centers for sculpture and marble craftsmanship. This relationship is expressed through collaborations with local artisans, the choice of materials, and the hotel’s broader narrative, which honors both the rigor of Italian craftsmanship and the Riviera’s timeless aesthetic sensibility.

Ultimately, Principessa Forte dei Marmi, Autograph Collection is more than a new hotel. It is a contemporary signature for the Riviera - a place where global sophistication meets local soul, where craftsmanship and design enrich every detail, and where the effortless elegance of Forte dei Marmi is reinterpreted for a new era. A haven for travelers who seek authenticity over spectacle and connection over formality. As a member of Autograph Collection Hotels, Principessa Forte dei Marmi, Autograph Collection embraces individuality while granting guests access to the global Marriott Bonvoy network. The hotel is designed for today’s discerning traveler: one who values discretion, cultural connection, soulful lifestyle.

STREET FOOD SUCCESS STORY

El Capo’s Pizza to open first-ever restaurant at new Bustler Derby destination

Independent hospitality and events

operator Bustler has announced another major trader for its new St James Yard development in Derby city centre, with fast-growing street food favourite El Capo’s Pizza set to open its first-ever permanent restaurant at the destination later this year.

What started as a lockdown project inside a converted horsebox on a family driveway has grown into one of the region’s best-known independent pizza brands, serving festivals, pop-ups and private events across the UK.

Founded by partners Ben Trivett and Steph Blest-Stone in 2021, El Capo’s Pizza has built a loyal following for its authentic Neapolitan-style pizzas, cooked over fire using dough that takes three days to make from scratch.

Now, after five years on the road and weekends serving more than 700 pizzas a day at busy festivals, the business is returning to its roots in Derby for its biggest step yet.

Founder Ben grew up in Spain and learned to make pizza at the age of 15 before later training across Spain and Italy. The Spanish influence still runs through the business today, including the name itself - ‘El Capo’, meaning ‘the boss’.

Alongside classic Neapolitan pizzas, the new Derby site will also feature inventive topping combinations, Spanish-inspired influences and a range of sides.

Bustler’s new St James Yard development will feature around 20 shipping containers arranged across two levels, bringing together chef-led food concepts, restaurants, bars, independent retail and service-led businesses alongside indoor and outdoor social spaces.

Bustler has also taken on a neighbouring building backing directly onto the development, which will become home to Dukes, a new Buxton Brewery taproom serving exclusive small-batch beers alongside private hire and event space.

The wider development aims to create a modern independent high street, combining food, drink, retail and creative businesses in one vibrant city centre location.

Olivia Pritchard, Managing Director of Bustler, said:

“El Capo’s is exactly the kind of brand we love working with. They’ve built an incredible following completely organically through great food, hard work and personality.

“There’s a really genuine story behind the business, from starting out in a converted horsebox during lockdown to now opening their first permanent restaurant in their home city.

“The food is amazing, the brand is brilliant and we know people are going to be really excited to see them join St James Yard.”

Andy Darke, Events Director of Bustler, added:

“One of the things that stood out immediately about El Capo’s was the quality and authenticity. Ben has trained across Spain and Italy and you can taste that experience in the food.

“They’ve already built a huge audience through festivals and events, so we think they’re going to be a massive draw for the site.”

Ben said:

“El Capo’s started as a small project during lockdown and honestly just snowballed from there.

“We converted an old horsebox on the driveway into a pizza trailer and suddenly we were travelling all over the country doing events, festivals and pop-ups.

“Opening our first permanent restaurant in Derby feels really special because this is home for us. We’ve built such a loyal customer base locally over the years and can’t wait to finally have a proper base in the city.

“We take a lot of pride in the process. The dough takes three days, every pizza is stretched by hand and cooked with fire, and we love combining traditional techniques with big flavours and personality.”

Applications to join the development have now closed following strong interest from independent brands across the UK.

Further trader announcements will be made over the coming weeks ahead of the opening later this year.

Bustler Derby will transform an underused city centre site into a vibrant new food, drink and social destination, bringing fresh energy to Derby city centre.

For more information, follow Bustler Derby on social media.

Instagram: @bustler_derby.

Facebook: facebook.com/bustlerderby

KERZNER INTERNATIONAL

ANNOUNCES NEW TRADE LEADERSHIP TEAM

Kerzner International restructures regional trade leadership teamfor the UK and Noerthern European

Kerzner International Holdings Limited (“Kerzner”), the owner of the iconic Atlantis, ultra-luxury One&Only Resorts & Private Homes, the disruptive SIRO and Rare Finds brands worldwide, is pleased to announce a series of strategic senior appointments within its UK and Northern Europe commercial division, reinforcing the brand’s commitment to internal talent cultivation.

Leading this evolution, Lize Smit has been promoted from Account Director to Director of Commercial for the UK and Northern Europe. With over 8 years’ experience across the wider Kerzner portfolio, including six previous years at One&Only Cape Town as Associate Director of Sales, her proven track record in building high value partnerships and influencing key stakeholders has been instrumental in strengthening the presence of the Kerzner portfolio across the region.

(L-R: Lize Smit, Jonathan Bellamy, Olivia Knight)

Jonathan Bellamy, who joined the company from Elegant Resorts in 2024, has also been promoted Account Director for the UK and Northern Europe. Recognised for his proactive approach to partnership development and his ability to drive engagement across diverse markets, Jonathan has successfully fostered trusted relationships with key tour operators. To further support the senior sales tier, Olivia Knight was appointed Account Director for the UK and Northern Europe in June of 2025, as a result of her outstanding relationship building with key partners in the market, and proven track record of success.

This strategic restructuring, centred on the progression of internal talent, ensures that as Kerzner continues to grow, its regional commercial infrastructure remains agile, authoritative, and expertly aligned with the nuances of the ultra-luxury market.

“The continued investment in our UK and European sales team reflects

both the strength of our business and our confidence in the long-term outlook for luxury travel,” commented Dorsai Khaghani, Vice President of Commercial for Kerzner International.

“At a time when the global landscape continues to evolve, agility, depth of expertise and strong regional leadership have never been more important. These appointments not only reinforce our commitment to promoting from within but also speak to the exceptional calibre of talent within the Kerzner family. Their commercial acumen, market insight and strategic leadership will be instrumental in driving our continued growth across the UK and Northern Europe.”

To support this continued scaling, recruitment is currently underway to backfill the positions previously held by Smit and Bellmay, ensuring the team remains impeccably resourced to provide seamless support to its trade partners.

COYA’S FIRST-EVER BRANDED ROOMS AND SUITES

COYA Opens in Ibiza This Summer with the Launch of COYA Beach and Its First-Ever Rooms & Suites

COYA introduces its first fully integrated beach and stay experience in Ibiza with the launch of COYA Beach, a new lifestyle destination set to redefine the rhythm of Playa d’en Bossa. Bringing its signature Latin American spirit to the island, the opening marks a significant new chapter in COYA’s global expansion as it evolves from a celebrated dining concept into a fully immersive luxury lifestyle brand.

Introducing COYA’s First Rooms & Suites

At the heart of the launch is COYA’s first collection of rooms and suites, a natural step beyond the restaurant into a more complete island experience.

As the closest stay to COYA Beach, they position guests at the centre of the rhythm, where long lunches flow into sunset cocktails and music-led evenings, before returning to spaces shaped for privacy, comfort and calm. The rooms and suites carry COYA’s distinctive design language, combining warm natural materials, rich tones and subtle Latin American influences.

The aesthetic feels both refined and relaxed, overlooking the sea views of Playa d’en Bossa, while maintaining a quiet connection to the energy of COYA Beach.

Set within The Site Ibiza - a luxury destination on the island including Bless Ibiza the Site Hotel - that blends hospitality, high-end gastronomy, art, fashion, and retail. COYA will sit alongside a curated collection of dining experiences across the property’s gastronomic hub positioning it within a wider culinary destination on the island.

“Ibiza has always held a unique energy that aligns so naturally with COYA’s spirit; a place where music, culture, food and connection come together in a way that feels instinctive to us. Bringing COYA Beach to the island, alongside our first-ever rooms and suites, marks an exciting evolution of the brand, allowing us to create an experience that extends far beyond dining. It feels like a natural home for this next chapter of COYA, and a moment we have been building towards as we continue to grow globally as a lifestyle brand.” - Yannis Stanisiere, Chief Operating Officer of COYA

Insider Access, Elevated Living

Guests staying at COYA benefit from a seamless connection to the COYA Beach lifestyle, with exclusive privileges including a welcome drink at the COYA Pisco Bar, direct

beach access, priority restaurant reservations, preferred sunbed access and dedicated guest relations. Each stay also unlocks COYA Rewards, the brand’s global loyalty programme, offering recognition and privileges across its international destinations.

Accommodation ranges from the relaxed elegance of COYA Vista Rooms, complete with private balconies, to the more secluded COYA Selva rooms, featuring private gardens and jacuzzis. At the top tier, the COYA Mirador Suite offers an elevated experience with a private rooftop terrace, sea views, jacuzzi and Balinese bed; a secluded sanctuary designed for those seeking the ultimate Ibiza escape.

Further enhancing the destination, COYA Ibiza introduces a curated retail concept that brings together fashion, design and culture. Exclusive partnerships include Orlebar Brown, launching a COYA-branded capsule collection, and APM Monaco, presenting its signature Meteorites collection alongside a new Summer line debuting this season.

A Global Lifestyle Brand Evolves

With established destinations in London, Marbella, Monaco and Dubai, the Ibiza opening represents a natural next step for COYA. Ibiza’s distinctive energy, where music, culture and connection come together effortlessly, aligns closely with the brand’s spirit. COYA Ibiza marks the transition from a world-class restaurant into a fully immersive lifestyle destination, where beach, dining, music and stay exist as one seamless experience. The introduction of COYA Beach, alongside the brand’s first rooms and suites, signals a defining moment for the brand’s evolution.

THE ALPINA GSTAADSWITZERLAND

Refined luxury meets dual-season alpine adventure

Set in an exclusive hilltop position in Gstaad’s Oberbort neighbourhood, the resort overlooks a quintessential Swiss alpine village, with sweeping views across the Bernese Alps and the pristine Saanenland valley.

Guests of The Alpina Gstaad can enjoy:

• Refined Alpine Accommodation: Set amongst forested surroundings, the hotel features 56 elegantly appointed rooms and suites, from spacious Junior Suites to the spectacular three-bedroom Panorama Residence, offering panoramic mountain views.

• World-Class Wellness: Home to Switzerland’s first Six Senses Spa, the property offers a holistic approach to wellbeing, with indoor and outdoor pools, hydrotherapy facilities, a Himalayan salt room,

advanced biohacking treatments and state-of-the-art fitness center.

• Culinary Excellence: For the 2026 season, Executive Chef Francesco De Bartolomeis will lead the hotel’s culinary offering, spanning refined Japanese dining at Megu, the Alpina Lounge & Terrace, sharingstyle restaurant Monti, and the traditional Swiss Stübli.

• Dual-Season Appeal: Open across both winter (December–March) and summer (June–September), the hotel offers a refined base from which to experience the Alps year-round.

The Alpina Gstaad at a Glance:

Design & Architecture: Every aspect of The Alpina Gstaad reflects careful attention to detail and a deep connection to its environment.

Room and restaurant interiors were executed by the finest craftspeople of the Saanenland region. Every architectural detail reflects a classic Alpine style, blending regional crafts with contemporary comfort through the use of hand-carved ceilings, local stone fireplaces, and genuine period painted furniture.

Accommodation:

56 spacious rooms and suites, each designed as a modern tribute to the artisan heritage of the Saanenland. Ranging from Deluxe Rooms to the expansive three-bedroom Panorama Residence, every accommodation includes a private terrace offering spectacular views of the surrounding Swiss Alps

Culinary Excellence:

The Alpina Gstaad is a premier culinary destination where creativity and seasonality meet immersive gastronomy. The culinary journey is found throughout its five restaurants including Megu, where Sushi Master Tsutomu Kugota serves pristine Japanese ingredients alongside Switzerland’s largest sake collection and an exclusive Japanese Whisky

Bar. Guests can also savor vibrant, Italian-inspired sharing plates at the elegant Monti, or enjoy modern takes on classic fondue and raclette in the cozy, wood-paneled Swiss Stübli. For a more relaxed vibe, the art-filled Alpina Lounge & Terrace offers the perfect central hub for cocktails and mountain views, complemented by a 1930s Havana-inspired Cigar Lounge for true connoisseurs.

Spa + Wellness Amenities:

The Alpina Gstaad is home to the first Six Senses Spa in Switzerland, that beautifully blends the energy of the Bernese Oberland with Asian wellness traditions. This oasis offers a holistic approach to health, featuring indoor & outdoor pools, extensive hydrotherapy experiences, and a dedicated Salt Room. Guests can indulge in a comprehensive range of services, from rejuvenating massages and multi-day wellness programs to specialized therapies like sound healing and cutting-edge biohacking treatments designed to optimize human performance. Beyond spa pampering, the property boasts a state-of-theart fitness center, alongside a multifunctional studio offering personalized yoga, meditation, and Pilates classes.

Dual-Season Guest Experiences:

The property offers curated experiences that allow guests to explore the spectacular Bernese Oberland and Saanenland regions during the winter and summer months.

Winter Pursuits:

When the snow falls, guests have access to world-class skiing, snowboarding, and freeriding. The winter activities menu also includes heliskiing, cross-country skiing, sledding, ice skating, horse-drawn carriage rides, and unforgettable excursions like hot air ballooning or visiting Glacier 3000.

Summer Explorations:

During the warmer months, the region transforms into a playground for

active travelers. Summer activities range from guided mountain biking on Mondraker E-Bikes and family hiking to rock climbing, via ferrata, and river rafting. Guests can also enjoy unique localized activities such as beekeeping workshops, traditional Alpine cheese dairy tours, horseback riding, or cruising the panorama in E-Vespas, E-Quads, or off-road Jeeps. (Paragliding is available in both summer and winter).

2026 News

Culinary Summer 2026 Happenings: Upon reopening this June for the summer season, Chef Francesco Bartolomeis will introduce experience-driven dining concepts across The Alpina Gstaad’s iconic venues

Recent Collaboration Launches: The Alpina Gstaad continues to merge its Alpine heritage with modern sophistication through exciting new exclusive partnerships. Recent highlights include a highly limited, 40-piece headwear capsule collection with renowned hatmaker Nick Fouquet; plus a playful Poubel x The Alpina Gstaad charm bracelet designed by the creative label of social media phenomenon The Gstaad Guy.

THE MORGANS GROUP ACQUIRES THE HARPER

Wales’ renowned hospitality family makes their mark with the purchase of one of Norfolk’s most distinguished boutique properties

The Morgans Group, the family-run Welsh hospitality company, has acquired The Harper, a Michelin Key-awarded boutique hotel in Langham, North Norfolk.

The deal marks the group’s expansion into one of England’s most sought-after leisure destinations.

The Harper is a luxury boutique hotel comprising 32 beautifully appointed en-suite bedrooms, a critically acclaimed fine dining restaurant and bar, a games room, and a spa.

In 2024, the hotel was awarded a coveted Michelin Key, a global distinction recognising properties that deliver particularly outstanding stays, cementing its place among Norfolk’s premier hospitality destinations.

Led by Director Shon Morgans, the Morgans Group has built an enviable reputation as one of Wales’ most respected independent hospitality operators, with a carefully curated collection of coastal hotels and dining venues across West Wales.

The group’s philosophy centres on enhancing rather than reinventing, investing in quality, nurturing talented

teams, and allowing each property to thrive with its own distinct personality. Morgans said: “The Harper is a truly exceptional hotel, and it is a privilege to welcome it into the Morgans Group.

“A Michelin Key property of this calibre, in a setting as distinctive as the North Norfolk coast, represents a significant moment for our family business. We have long admired the standards set by the team at The Harper, and we intend to build on that foundation.

“North Norfolk and the Welsh coast share much in common: extraordinary landscapes, strong communities, and a serious commitment to food and hospitality, and we are excited to bring our experience to bear in support of the property. We are confident this marks the beginning of a very promising new chapter.”

THE POTTER’S HERON, AMPFIELD IS NOW OPEN

The new opening marks Heartwood inns’ 36th pub

Heartwood Inns is delighted to announce the opening of its 36th pub and eighth pub with rooms, The Potter’s Heron, which will welcome guests in the heart of picturesque Ampfield, Hampshire.

With its distinctive gabled thatched roof, the much-loved landmark has undergone an extensive refurbishment, breathing new life into the building while carefully preserving its heritage and character. Set within the scenic Test Valley, just a short journey from the New Forest and the South

Downs National Park, Ampfield is also known as the birthplace of author Wilbert Awdry. This heritage will be thoughtfully reflected throughout the design, blended with Heartwood’s signature characterful style.

To mark the opening, members of the local community will gather for a celebratory event, where Mayor of the Test Valley Councillor Gordon Bailey will lead an official ribbon cutting, alongside MP for Romsey and Southampton North, Caroline Nokes, who will attend and pour the first pint.

Guests will be invited to explore the newly restored space, with guided tours of both the pub and its 58 newly renovated bedrooms. The event will also highlight local partnerships, including the nearby Old Kiln Studio and Laverstoke Mill, alongside live entertainment, drinks tastings and hands-on activities.

Leading the team at The Potter’s Heron is General Manager Saffron alongside Head Chef Zhi Qin Goh who are fresh from their success opening

The Ropemaker in Emsworth. They will deliver Heartwood’s seasonally changing menu, in line with its Three Star rating from the Sustainable Restaurant Association, the highest recognition for sustainability. A carefully curated drinks list will feature local beers from nearby brewers including Bishop’s APA from Steam Town Brew Co. and Flack’s Romsey Gold, served on tap.

Outside, a newly created front terrace will provide space for over 100 additional covers, while the boutique bedrooms upstairs will range from cosy ‘Snugs’ to larger ‘Fancy’ rooms, several with freestanding baths. True to Heartwood’s signature style, each room will include thoughtful touches such as rainfall showers, Roberts radios, Bramley toiletries and Illy coffee machines. Family-friendly options will include interconnecting bunk bed rooms, alongside dog-friendly stays and an enclosed dog park complete with a stick library, dog shower and even pup pints.

Richard Ferrier, CEO of Heartwood Collection, said:

“We’re incredibly proud to open The Potter’s Heron, it is truly something special. This is a pub with real history and character, and it will be a flagship pub with rooms for us, our most ambitious project to date.”

The Potter’s Heron will opened for breakfast, lunch and dinner from 31st March and overnight stays from 3rd April.

Heartwood Inns

The Barley Mow – Englefield Green, Surrey

The Black Horse – Thame, Oxfordshire

The Black Horse – Reigate, Surrey

The Black Swan - Henley-in-Arden, Warwickshire

The Boot – Histon, Cambridgeshire

The Britannia – Parkstone, Dorset

The British Queen – Locksbottom, Kent

The Cricketers – Cobham, Surrey

The Coat & Bear - Newbury, Berkshire

The George & Dragon - Marlow, Buckinghamshire

The Hare – Old Redding, Harrow Weald, Middlesex

The Highwayman – Berkhamsted, Hertfordshire

The Jobber’s Rest – Upminster, Essex

The Jolly Farmer – Chalfont St Peter, Buckinghamshire

The King’s Arms – Prestbury, Cheltenham, Gloucestershire

The King’s Head – Teddington, Middlesex

The March Hare – Guildford, Surrey

The Oaks – Highcliffe, Christchurch, Dorset

The Old Crown – Great Bookham, Surrey

The Plough & Harrow - Long Ditton, Surrey

The Prince of Wales - East Barnet, London

The Queen’s Head – Weybridge, Surrey

The Quill & Scholar - Lichfield, Staffordshire

The Ragged Robin - Godalming, Surrey

The Red Deer – Horsham, West Sussex

The Red Lion - Stratford-Upon-Avon, Warwickshire

The Rising Sun - Reading, Berkshire

The Ropemaker - Emsworth, Hampshire

The Royal Forest - Epping Forest, Greater London

The Sun Inn – Chobham, Surrey

The White Bear – Ruislip, Middlesex

The White Hart - Lewes, East Sussex

The White Hart - Lymington, Hampshire

The White Horse - Dorking, Surrey

The Woodman - Southgate, London

The Potter’s Heron - Ampfield, Hampshire

INTRODUCING THE DAISY X HYDE ISLAND HOP

A curated fashion and travel escape from London to Ibiza

This summer, Hyde Hotels partners with effortlessly cool jewellery brand Daisy to unveil the Daisy x Hyde Island Hop, a limitededition, bookable escape designed to take guests from the pulse of the city to the laid-back rhythm of the White Isle.

Blending Daisy’s free-spirited aesthetic with Hyde’s playful, bohemian energy, the collaboration offers a curated stay at Hyde London City, complemented by an exclusive offer to continue the journey at Hyde Ibiza. Created for style-savvy travellers who want to stretch out summer a little further.

Designed to take the stress out of destination dressing, this package helps guests style their favourite London and Ibiza looks with the perfect Daisy jewellery. From city-chic layering to effortless island glamour, guests are invited to tailor outfi ts that move

seamlessly between destinations, with expert guidance to ensure every look feels considered, confi dent and completely summer-ready.

Kicking off at Hyde London City, guests begin their journey with an overnight stay in the heart of the capital. Housed within the beautifully restored, Grade II-listed Spiers and Pond Building building, moments from St Paul’s, the hotel celebrates bold interiors, musicled programming and a vibrant social scene, creating the ideal starting point for a city-to-beach island hop. The stay includes welcome cocktails and breakfast at modern Turkish restaurant Leydi, where fl avour-packed dishes and fresh, sharing-style plates offer a delicious way to ease into the day.

Created exclusively for Hyde guests to style their favourite London and Ibiza outfi ts, each booking will include a one-to-one online styling session with the Daisy team, alongside a £150 gift card and jewellery travel case, designed to keep treasured pieces safe while on the move.

To continue the experience, guests will receive an exclusive promo code for Hyde Ibiza, the free-spirited lifestyle hotel rooted in music, art, and connection. Nestled in Cala Llonga, perfectly positioned between Ibiza Town and Santa Eulalia, Hyde Ibiza

is a true bohemian sanctuary that continues to defi ne the destination’s laid-back yet vibrant spirit. Available exclusively throughout the summer season, the offer includes 10% off stays, daily breakfast and fl exible cancellation. From there, the island escape unfolds at their own pace, with sun-soaked days, long, beachfront lunches at Sonrojo or golden-hour dinners at Niko Al Fresco and Cuyo.

Whether departing from Gatwick, Heathrow or City Airport, Hyde London City offers swift access via nearby City Thameslink and St Paul’s, making it the prime launchpad for a summer escape. The Daisy x Hyde Island Hop is designed for those who want to keep the energy high and the summer going, complete with jewellery, music and Mediterranean spirit.

Daisy x Hyde Island Hop

Available to book now, the Daisy x Hyde Island Hop is priced from £418, based on two people sharing, and includes:

• 1 night at Hyde London City, including breakfast at Leydi

• Welcome cocktails at the Leydi Bar

• A £150 Daisy gift card plus exclusive jewellery travel case per person

• An online styling session with the Daisy team to assist with summer styling woes, available exclusively for Hyde guests

• Exclusive code for Hyde Ibiza: DAISYXIBZ which gives guests 10% off their stay, daily breakfast included and fl exible cancellation

To book the Hyde x Daisy Island Hop please visit: hydehotels.com/london-city/offers/ daisy-london-hyde-island-hop

THE FIRST ROME WELLNESS

The Pavilions presents wellbeing in the Eternal City with new in-room treatments and wellness

Boutique hospitality brand The Pavilions Hotels & Resorts has partnered with Roman wellbeing concierge service Privilege to launch a new in-room wellness service at its trio of luxury urban hotels in the Eternal City. Guests at The First Arte, The First Dolce and The First Musica, Rome by The Pavilions can now browse, book and enjoy Privilege’s range of massages, beauty treatments, personal training sessions and wellness rituals in the comfort of their own room or suite.

Bookable via an in-room QR code, the new collaboration is designed for comfort and ease, while also reaffirming The Pavilions Hotels & Resorts’ dedication to crafting sophisticated, private spaces in which to relax, connect with cultures and explore some of the world’s most desirable destinations.

Guests can choose from a range of relaxing and invigorating massages; personalised facials; manicures and pedicures; make-up and hairstyling; and personal training sessions. The choice of seven massages comprises Swedish; Relaxing; Aromatic; Lymphatic Drainage; Foot Reflexology; Sports Massage and Ayurvedic Massage (from EUR 150 for 50 minutes; approx. GBP 131).

Personalised facials encompass the Kobido Facial Massage, known as the ‘Japanese natural facelift’, the Purifying Facial Treatment and the Anti-Aging Facial Treatment (from EUR 150 for 50 minutes; approx. GBP 131).

Brightening, Anti-Stress and Anti-Ageing Facial mini rituals incorporate bespoke skincare consultations and rejuvenating massages (from EUR 270 for 120

minutes; approx. GBP 233).

Deeper wellness and beauty immersions are also available, such as the Privilege Experience, which includes a 60-minute private personal training session; 80-minute sports massage; Hands & Feet Ritual; hair wash, mask and blow dry; and full couture makeup session (from EUR 705; approx. GBP 615). Brides to be can also choose from a range of bridal hair, makeup and spa packages (from EUR 330; approx. GBP 288).

Designed for those seeking the ultimate in elevated privacy, luxury and wellbeing, The First Arte’s four Spa Suites and Spa Suite Views provide a serene Roman rooftop retreat in which to relax and rejuvenate. Each features a private wellness area and outdoor terrace complete with a Jacuzzi and sauna, creating a sanctuary of serenity and peace in the Eternal City.

Commenting on the new wellness partnership, Andrea Pierini, Cluster General Manager, The First Rome by The Pavilions, said: “We are thrilled to be partnering with Privilege to further elevate the personalised, heartfelt service we provide to our discerning guests. We are dedicated to continually evolving our curated experiences, ensuring guests leave with lasting memories, and this latest collaboration further cements our commitment to providing a refined urban sanctuary in the heart of Rome.”

A unique deconstructed resort concept in the heart of Italy’s historic and vibrant capital, the trio of five-star boutique hotels exemplify modern Roman luxury through crafted cultural, gastronomic and wellbeing experiences. Presenting elegant, contemporary design by Studio Marincola, each hotel is just steps away from some of Rome’s most renowned landmarks and high-end shopping streets.

The First Arte presents 26 rooms and suites; over 200 carefully curated artworks; and innovative

Mediterranean cuisine as prepared by Chef Daniele Lippi at its Acquolina restaurant – one of Rome’s three twoMichelin-starred restaurants.

Inspired by the creativity of music, The First Musica features 24 suites and rooms with floor-to-ceiling windows overlooking the Tiber River, as well as ALTO, a glamorous threefloor restaurant and bar concept accompanied by wraparound views of the Roman skyline.

Featuring 23 suites and rooms, The First Dolce draws inspiration from la dolce vita, serving deliciously crafted pastries, desserts, afternoon tea and cocktails at its authentic pasticceria Velo.

The Pavilions Hotels & Resorts portfolio comprises a diverse and decorated collection of 13 award-winning hotels and resorts across Asia and Europe. The Pavilions Phuket, The First Arte, Rome by The Pavilions and REVĪVŌ Wellness Resort, Bali were each awarded One Key in the MICHELIN Guide for Hotels 2025. The Toren, Amsterdam by The Pavilions also secured its fourth consecutive ‘Best of the Best’ recognition in last year’s Tripadvisor® Travelers’ Choice® awards, while The Pavilions Bali and The First Arte, Rome by The Pavilions were rated among the top 10 per cent of Tripadvisor listings worldwide.

Rates start from EUR 400++ (approx. GBP 349++) per night at The First Musica, Rome by The Pavilions; from EUR 500++ (approx. GBP 436++) at The First Dolce, Rome by The Pavilions; and from EUR 600++ (approx. GBP 523++) at The First Arte, Rome by The Pavilions, based on two sharing a Prestige Room.

The Stay Longer, Enjoy More offer in Rome offers guests 25% savings on summer stays of four nights or more. Bookings are available until 30 June for stays from 1st July to 31st August. Terms and conditions apply. For more information, visit pavilionshotels.com.

PARIAN CHRONICLE TO DEBUT IN SUMMER 2026 ON THE ISLAND OF PAROS

A mythology-inspired Cycladic sanctuary will mark the Paros debut of Destination by Hyatt, inviting travellers into a quieter, more design-led expression of island living

Opening in Summer 2026, Parian Chronicle will mark the arrival of Destination by Hyatt on the island of Paros, introducing a more design-led and culturally grounded expression of Cycladic hospitality.

Inspired by the ancient Parian Chronicle, a historic marble inscription documenting moments of Greek history, the hotel draws on themes of storytelling, heritage and human connection, shaping a contemporary retreat that reflects both the island’s past and its evolving identity.

Located in Kampos, just a short distance from Paros Airport and Parikia port, the 50-room property offers a low-density sanctuary overlooking the Aegean. Accommodation includes a mix of rooms and suites, many with private terraces or pools, designed to maximise light, privacy and a seamless connection to the surrounding landscape.

Design is central to the concept, with Cycladic architecture reinterpreted through a softer, more textural lens. Whitewashed forms are balanced with

natural stone, warm woods and tactile finishes, while interiors are defined by muted earth tones, sculptural lines and a sense of quiet restraint. Spaces are intentionally pared back, allowing light, shadow and materiality to take focus, creating an atmosphere that feels both contemporary and deeply rooted in place.

Dining is conceived as an extension of the island itself, grounded in seasonality and local provenance. Menus draw on the flavours of Paros and the wider Cyclades, with an emphasis on simple, ingredient-led cooking, regional wines and a more relaxed, sociable style of service. From long, unhurried breakfasts to informal, sharing-style lunches and atmospheric evening dining, the experience reflects the natural rhythm of island life. Guests are also invited to engage more deeply through producer-led tastings, local collaborations and occasional communal feasts that celebrate Parian culture.

Wellness is approached through a similarly place-driven lens. The hotel’s spa draws inspiration from ancient Greek healing traditions, incorporating natural elements, restorative rituals and a slower, more holistic philosophy of wellbeing. Treatments are designed to reconnect guests with both body and environment, complemented by quiet spaces for rest, a fitness offering and moments of stillness integrated throughout the property.

As Paros continues to emerge as one of the Cyclades’ most compelling alternatives to Mykonos and Santorini, Parian Chronicle is positioned to offer a more understated and immersive stay, balancing design, location and cultural authenticity with a quieter sense of luxury.

Further details, including imagery and additional openings information, will be released in due course.

For more information, visit: www.hyatt. com/destination-by-hyatt/en-US/ pasdh-parian-chronicle-hotel-paros