Luxury Hospitality Magazine - March/April 2026 by Lapthorn Media

BAIJIU & FOOD. PERFECT PARTNERS.

BAIJIU SOCIETY IS A LOVE LETTER TO A REMARKABLE ANCIENT SPIRIT, CREATED TO PLACE BAIJIU INTO MODERN ASIAN RESTAURANTS SO THAT THE DRINKS OFFERING TRULY MATCHES THE QUALITY AND EXCITEMENT OF THE FOOD EXPERIENCE.

THE MODERN ASIAN FOOD SECTOR IS BUZZING. HOWEVER, IT IS STILL LARGELY FUELLED BY WESTERN DRINKS OFFERINGS, AT BEST ADAPTED INTO ASIAN-STYLE COCKTAILS. EVEN GLOBAL ASIAN

BAIJIU SOCIETY CHANGES ALL OF THIS.

IT OFFERS A COMPLETE RANGE OF CAREFULLY CRAFTED AND INFUSED CONTEMPORARY BLENDS DESIGNED TO COMPLEMENT MODERN ASIAN MENUS IN TERMS OF FLAVOUR,

INSPIRED BY CHINA AND DISTILLED IN THE UK, OUR SPIRITS ARE BURSTING WITH UNIQUE FLORAL AND RIPE FRUIT NOTES THAT ENHANCE FOOD RATHER THAN OVERPOWER IT.

BOTH OUR BEERS AND OUR SPIRITS ARE A TRUE TASTE OF ASIA, BLENDED SPECIFICALLY TO WORK WITH ASIAN FOOD. BEYOND THE FOOD SECTOR, BAIJIU SOCIETY BRINGS AN EXCITING AND CONTEMPORARY OPTION FOR MIXOLOGISTS AND COCKTAIL CREATORS. OUR COMMITMENT TO RESPECTING THE CHARACTER OF BAIJIU, WHILE PRESENTING IT IN A REFINED AND MIXABLE FORM, ENSURES OUR SPIRITS WORK BEAUTIFULLY IN COCKTAILS AND PAIR CONFIDENTLY ACROSS A MENU.

Editor – Maria Lapthorn maria@lhmagazine.co.uk

Editorial Assistant – John Reynolds editorial@lhmagazine.co.uk

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Bristol hoteliers SAY ARENA WILL MAKE CITY A TOP DESTINATION AGAIN

Hoteliers in Bristol have high hopes that the long-awaited new arena will put the city right back on the map as a top destination and provide a big boost to their businesses.

Members of Bristol Hoteliers Association (BHA) recently met Andrew Billingham, CEO of YTL Arena Bristol, who updated them on the development of the 20,000-capacity world-class entertainment venue being built in the iconic Brabazon Hangars in North Bristol, which were once the home of Concorde.

When complete, the arena will be among the five largest in Europe, and the same size as the O2 in London.

It had originally been hoped that the arena would open in 2022 but now construction is due to finish in 2028. But work is well under way and city hoteliers were delighted with what they heard from Mr Billingham.

BHA Chair Adam Flint said: “The past few years have been extremely challenging for the hospitality sector, but certainly for us in Bristol, there is a light ahead which is getting much brighter, and which will make a huge difference to our businesses and the city as a whole.

“Our hotels already benefit when Cardiff plays host to major events – such as the Oasis reunion concert last summer –when hotels in the Welsh capital were full, concert-goers turned to Bristol, just an hour away. So, we can only imagine

what things will be like for us when this incredible new facility opens right on our doorstep – but we won’t have too much longer to wait now.

“Although it is on the outskirts of the city, it will have its own train station, allowing access to central Bristol in 11 minutes, so we’ve no doubt that once it starts hosting concerts and events, the YTL Arena will provide a much-needed big boost to our businesses.

“Add to that the development of the sporting quarter around the Ashton Gate stadium in the south of the city, and there are lots of reasons to be optimistic for the future, with Bristol being put right back on the map as a major destination. Concerts, major events and sports activities will bring huge numbers of people to our city and hopefully many of them won’t be coming for just one day, which is great news for Bristol’s hospitality sector.

“The past few years have been tough but there is now definite cause for optimism, and BHA members are excited about the potential, and are already talking about making sure they are ready for the increased business we expect to see over the next few years, especially when the YTL Arena opens. It’s been a long-time coming, but after what Mr Billingham shared with us, we are confident that it will be worth the wait, and we believe there are some extremely exciting times ahead for Bristol as a whole, and its hospitality sector in particular.”

IHG Hotels & Resorts APPOINTS

Neetu Mistry AS MANAGING DIRECTOR FOR UK & IRELAND

IHG Hotels & Resorts (IHG), one of the world’s leading hotel companies, has announced the appointment of Neetu Mistry as Managing Director for its UK & Ireland (UK&I) estate.

Neetu will oversee more than 400 open and pipeline hotels, lead the continued growth and performance of the UK&I and strengthen partnerships across IHG’s diverse owner community.

She brings more than 20 years of experience in the hotel industry across UK and European management companies, with a strong track record in developing high performing commercial teams, driving sustainable portfolio performance, and enhancing long-term value creation for owners.

Neetu is well recognised across the industry for her leadership, commercial acumen, and contributions to hospitality excellence. She previously served as an Owner Representative for one of IHG’s regional councils, where her insights and collaboration were highly valued by peers.

Neetu Mistry

Adam Flint

The Cut & Craft RAISES THE STEAKS AS IT GETS SET TO OPEN BRAND-NEW DINING SPACE AND ELEGANT LOUNGE BAR IN Victoria Leeds

Victoria Leeds, owned and operated by Redical, has announced that premium British steak restaurant, The Cut & Craft, is expanding its existing site in Leeds, to create an adjoining cocktail bar and lounge area Victoria Quarter, following the business’ continued stellar performance and growing demand.

The Cut & Craft will nearly double in size, with the addition of a brand-new luxurious bar area, serving worldclass cocktails, champagne, elevated bar snacks and a “quintessentially British” afternoon tea. The bar will be complete with a dedicated stage

on the ground floor to cater to lateevening entertainment and live music on Thursdays and Sundays, transforming the existing venue into a space with seating for 370 covers.

The Grade II-listed building’s ornate features, including its iconic glass dome, stained glass and circular central bar, will remain present within the existing restaurant, with the addition of two private dining rooms on the first floor, as well as the new bar area. The décor will evoke a refined and luxurious atmosphere, in keeping with The Cut & Craft brand, including deep blue

furnishing details, premium brushed metalwork and a rich, heritage-infused palette.

Access to the original Collinson’s Café balcony, where Titanic bandleader Walter Hartley once performed, is integrated within the new space, allowing The Cut & Craft to honour and reinterpret musical history into its design.

The private dining rooms can operate independently or can be combined to create a larger space, capable of hosting up to 40 covers seated or more than 100 standing.

Choice Hotels EMEA ANNOUNCES

LONG-TERM AFRICA GROWTH PLAN WITH 100-HOTEL COMMITMENT BY 2035

Choice Hotels International, Inc.® one of the world’s largest hotel franchisors, has announced a bold African growth commitment to launch 100 hotels in sub-Saharan and southern Africa regions by 2035.

Demonstrating Choice Hotels’ ability to flex across urban, transit and experiential leisure destinations while preserving a strong local identity, African entrepreneur Aniket Shroff will commence Choice Hotels’ African expansion with the opening of three hotels in Kenya; La Maison Royale Westlands and La Maison Royale South

C in Nairobi both converting to Clarion Hotel properties and the upscale safari lodge La Maison Royale Masai Mara will join the Ascend Collection portfolio.

Choice Hotels aims to establish a significant and growing footprint, with expansion expected to extend to capital cities and leisure destinations in priority markets across the continent.

Scale of development projected to extend well beyond the initial market entry with future properties planned under the Comfort, Quality, Clarion and Ascend brands, in Rwanda, Mauritius,

Seychelles, Botswana, Namibia and Tanzania, alongside continued expansion in Kenya.

Positioned as an opportunity within Choice Hotels’ EMEA growth strategy, the agreement reflects long-term confidence in Africa’s expanding business and leisure travel markets.

It contributes to Choice Hotels’ growth efforts by broadening access to new markets and opportunities, while leveraging the company’s proven, scalable franchise model to support local entrepreneurs.

London Museum APPOINTS Green & Fortune AS EXCLUSIVE CATERING AND HOSPITALITY PARTNER

Leading independent hospitality business Green & Fortune has been appointed as the exclusive catering partner for the new London Museum - the city’s most anticipated new cultural development, opening this year.

Following a competitive tender process, the 10-year contract will see Green & Fortune collaborate with London Museum on four innovative and creative new hospitality spaces, ranging from relaxed all-day dining, cafe and grab-and-go formats, to a curated culinary events programme.

The collaboration will put London’s incredible food scene at the heart of the museum’s new home in Smithfield. There will be a focus on locally sourced and sustainably delivered menus, that respond imaginatively to the museum’s unique location and changing public programme of cocurated displays, major exhibitions and year-round events.

Green & Fortune will also lead catering for the museum’s venue hire events. Following a decade of careful renovation, the iconic Victorian General Market is set to become one of the most sought-after spaces in the capital.

Spanning 150,000 square foot it will have capacity to host both intimate and large-scale private events including gala dinners, drinks receptions, product launches, and high-profile celebrations.

Housed in two landmark buildings, in the historic heart of the capital, London Museum is expected to welcome over two million visitors each year.

It is supported by excellent transport links, with easy access to both major London airports and St Pancras International. Up to 80 new hospitality jobs will be created through the partnership.

Nestlé Professional’s ‘Behind The Beans’: HOW BRANDED, SUSTAINABLE COFFEE IS REDEFINING GUEST EXPERIENCE AND DRIVING HOTEL REVENUE

Research reveals a staggering 89% of 4–5* guests say coffee quality affects their overall hotel experience, and 90% say having their favourite brand inroom boosts their rating of the hotels

Nestlé Professional has launched two research reports ‘Behind the Beans: Coffee in Hotels’, offering valuable insights into consumer coffee preferences and expectations within the hotel sector for both 3*and 4&5* hotels. The reports highlight the essential role of coffee in enhancing guest experiences and leverage Nestlé Professional’s expertise from it’s We Proudly Serve Starbucks and Nescafé coffee programs.

They offer hoteliers valuable insights into the impact of branded coffee on guest satisfaction, consumer expectations for sustainability

practices, the rising demand for premium coffee-to-go options, and how coffee service impacts overall guest experience and perceived value.

Nestlé Professional’s ‘Behind the Beans’ insight series launches with these initial reports. Throughout the year, the series will explore consumer markets across the hotel, college and university, and business and industry sectors.

Ellie Smith, marketing activation manager – NESCAFÉ Beverage Solutions said: “These Insight reports offer valuable information on consumer coffee preferences at breakfast and in-room, as well as how coffee shop brands can create new coffee occasions for hotels and drive additional revenue. The insights also explore important sustainability factors, which are

becoming more significant. People care a lot about where their coffee beans are sourced from, with over 75% claim Sustainability of their coffee is either important or very important to them.”

By understanding the evolving expectations of today’s discerning hotel guests, from premium branded coffee experiences to sustainable practices, the report provides hotel operators with the insights to transform their coffee offerings.

The insights reveal that coffee is no longer limited to breakfast; guests across various age groups are seeking quality coffee throughout the day, with 52% of all hotel guests willing to pay for their favourite coffee choice. The findings provide valuable considerations for transforming coffee offerings in hotels.

Where Possibility Meets Performance:

Why Hospitality Leaders Trust WRS

In the high-stakes world of hospitality, true excellence is found not just in the dishes served, but in the technology that make it all possible. For the industry’s most discerning professionals, efficiency and reliability are non-negotiable.

That’s why when it comes to POS systems, the best choose WRS.

Robert Thompson, recently crowned Chef of the Year at the British restaurant Awards, relies on WRS as his sole POS provider. His reason is simple and powerful:

“Thesupportisjustunrivalled,andit’sareal pleasuretoworkwiththeWRSteam.”

This sentiment is echoed by Alain Roux, the visionary Chef-Patron of the historic The Waterside Inn:

“WRSisanallyofourbusiness.Weappreciate theirbespoke,personalservicethatalwaysputs thecustomerfirst.”

At WRS, we do POS differently. A fully connected platform that adapts to your business. Scalable, seamless, and supported by real people. No friction. Just one system built for what’s next.

Visit wrssystems.co.uk to learn more about our tailored solution.

BREATHING NEW LIFE INTO Chelsea’s Sloane Club: MORRISON DESIGN’S TRANSFORMATION

Derby-based architects

Morrison Design, specialists in hospitality design, have completed a striking refurbishment of The Sloane Club, the historic private members’ club in Chelsea.

Architects Peter NewmanEarp and Les Witten led the ambitious project, reimagining the Club for a new generation of members while preserving its iconic character.

“The client wanted a space that feels fresh and modern but still rooted in its history,” explains Les. A key focus was the terrace, previously little more than a courtyard with awnings, usable only in good weather. “Our challenge was to create an all-year-round space that felt airy, light, and inviting,” adds Peter. “Expanding the food and beverage offering was a welcome bonus.”

The terrace embodies Morrison Design’s philosophy of clarity and simplicity. “We wanted to maximize the open space and create something timeless, with clean, uncluttered lines,” Les says. “The structure dictated a lot of the architecture - it was a challenging space but the result feels effortless.” Front-of-house areas were also transformed. Peter notes, “We focused on flow so guests could move intuitively through the Club while still discovering intimate pockets with character.”

Working in an 19th-century building in a conservation area brought technical challenges. “It’s a hefty structure,” Peter recalls. “We removed large elements, including a roof light we assumed would be simple - it

turned out to be a monolithic piece of concrete.” Les adds,

“Keeping the Club operational throughout construction was tricky. Even moving oversized bedheads upstairs demanded teamwork and creative problemsolving.”

Guest experience was at the heart of every decision.

“We opened up the reception to create a more welcoming arrival,” Les explains. The refurbishment also added a wellness suite with a gym and treatment rooms, alongside accessible lifts and flexible bedroom layouts. “It was important the Club genuinely feels welcoming to everyone,” Peter adds.

The results have delighted both architects. “The terrace is brilliant - flexible, uplifting, and now the hub of the Club,” says Les. Peter adds, “The whole Club feels more atmospheric and theatrical. Everything has fallen into place beautifully.”

Both highlight the terrace as a space that not only looks stunning but is actively used by members throughout the day.

“It adapts to different moods and functions, making it the social heartbeat of the Club,” Peter says.

Even within the larger transformation, the architects have personal favourites. Les loves an alcove in the reception lounge with a fireplace, describing it as “warm, inviting, and comfortable.” Peter rotates between spaces: “In the evening, the demob bar is moody and cosy; during the day, the library is light, calm, and relaxing.”

NORÐURFLUG: ICELAND’S PREMIER HELICOPTER EXPERIENCE

For discerning travelers seeking the extraordinary, Norðurflug stands as Iceland’s leading helicopter tour provider, offering an unmatched gateway to the island’s breathtaking beauty. With the largest fleet, the most experienced team, and a reputation for personalized service, Norðurflug elevates luxury travel above the clouds—literally.

A Journey Beyond the Ordinary

Imagine soaring above Reykjavik’s vibrant cityscape, the golden hues of geothermal fields, or the dramatic contours of Iceland’s volcanic heartland. Norðurflug’s diverse range of tours invites guests to discover the country’s

wonders from a privileged perspective— where every flight is tailored for awe and adventure. Whether it’s a city sights tour, a Golden Circle adventure, or a custom private charter, each journey is meticulously crafted to suit the desires of luxury travelers.

Experience and Safety at the Forefront

What sets Norðurflug apart is not just its expansive fleet, but the depth of expertise behind every flight. The company’s pilots boast between one and eight years of professional flying experience, combining technical excellence with a passion for Iceland’s landscapes. Safety is paramount; Norðurflug’s impeccable record and rigorous standards provide guests with complete peace of mind, allowing them to relax and immerse themselves in the experience.

Personalized Service, Unforgettable Memories

Luxury is personal, and Norðurflug’s approach reflects this ethos. From the initial inquiry to the final touchdown, guests are welcomed with warmth and professionalism. The team’s attention to detail ensures that each tour—whether a romantic escape, a family adventure, or a corporate event—is seamless, memorable, and tailored to individual preferences. Flexible tour options and bespoke charters mean that no request is too ambitious; Norðurflug delights in exceeding expectations.

The Ultimate Way to See Iceland

In a destination renowned for its raw beauty and dramatic contrasts, Norðurflug offers the ultimate vantage point. Guests consistently describe their flights as “unforgettable” and “the best way to see Iceland’s beauty.” The company’s commitment to excellence, safety, and service has earned it a loyal following among luxury travelers and industry partners alike.

For those seeking to elevate their Icelandic adventure, Norðurflug delivers not just a tour, but a transformative experience—one that lingers long after the helicopter’s rotors have stilled.

Discover more or book your exclusive Icelandic helicopter journey at Norðurflug.

JING TEA: REIMAGINING WHAT TEA CAN BE

Tea has been a much loved ‘national drink’ for hundreds of years in the UK, an expected offering on any dining menu, but rarely taking centre stage or considered a memorable, innovative, luxury drink experience. JING is here to change that. The world of tea they’ve experienced for two decades is full of authentic innovators crafting extraordinary leaves in stunning origins, Michelin chefs discovering teas with the same reverence as fine wines and drinks experiences that elicit the sense of discovery of a memorable cocktail.

JING knows tea can be an extraordinary, authentic experience and their new contemporary, luxury identity reflects and supports this mission. The new design was unveiled at Intrepid Infusions, a multi sensory gallery exhibition that immersed hospitality leaders, tastemakers and curious explorers in a reimagined world of tea.

A Brand Rooted in Craft, People and Place

JING’s new packaging brings to life the stories behind the unique gardens, people and traditions that have intrigued the team. The bespoke illustrations communicate the curious details and anecdotes from each garden and origin that come together to create each tea; from independent, maverick producers and rare craftsmanship to mist covered Chinese mountains and elephant corridors carved through gardens. The refined JING logo echoes the ritual and heritage of tea while presenting a modern mark that reflects the brand’s commitment to honouring tradition and elevating contemporary tea culture.

The result is a design-led commitment to storytelling that can turn a tea list into a journey, and elevate service into an experience. For hospitality teams, it offers a new - and memorable - way to communicate provenance with clarity and confidence, along with stunning teaware that creates serves that show off the beauty and delectably distinctive flavour of each infusion. A luxury experience.

The ‘A Ha’ Moment

At the heart of JING’s evolution is a mission to shift perception. Tea can be luxurious, intriguing and deeply flavourful. JING’s Head of Tea samples thousands of teas each year, selecting the ones that are truly special, teas of purity and character that match the origins from which they are sourced.

When prepared correctly, these teas create what JING calls the “a ha moment”: the instant someone realises they are tasting tea as it should be, “I never knew tea could taste like this”.

At the heart of JING’s evolution is a mission to shift perception. Tea can be luxurious, intriguing and deeply flavourful. “ “

JING has also innovated solutions to make it easy for hospitality to meet the growing demand for high quality chilled tea drinks, with concentrated infused teas and simple, elevated recipes. This quality, innovation and passion to bring to life what makes tea interesting is the foundation of how JING partners with hospitality, focusing not just on serving tea but on creating memorable experiences.

An Invitation to Hospitality

JING invites hospitality operators to discover what tea can truly be. For enquiries: sales@jingtea.com.

Discover the range at jingtea.com

LOOSE

WHY HARTLEY BOTANIC?

In many respects what we say about our Glasshouses and Greenhouses is immaterial. It’s what you say that matters. It’s your inspiration that guides us. The conversations, the compliments, our collaboration that together create the world’s greatest Glasshouses and Greenhouses – Hartley Botanic:

Structurally Superior

Every Hartley Botanic Glasshouse and Greenhouse is handmade in England –each a labour of love.

A time-honoured celebration of expert craftsmanship, the very finest materials and matchless attention to detail, that together create the ultimate in durability, safety and beauty.

Structurally superior work that will leave you as confident in your new Hartley as we are in giving every one of them a 30-year Lifetime Guarantee.

Astonishingly Beautiful

When only the most refined, sublime, most heart-stoppingly beautiful design will do – we’ve got just the Glasshouse or Greenhouse for you.

Some gardeners dream of our classic Victorian styles, others our Heritage, or maybe our Modern collection. Perhaps you dream of your own bespoke design.

Distinctive, unique and unfailingly gorgeous, whatever you dream of most,

your dream Glasshouse or Greenhouse is here.

Knowledge Beyond Compare

There’s so much more to a Hartley than will ever meet the eye.

You won’t see the years of hard-won knowledge passed from generation to generation. The customer conversations. The incomparable care. The consideration. The decades of continual refinements, finessing and fine-tuning.

When you buy a Hartley Glasshouse or Greenhouse you won’t see any of that. But you will feel it all.

A Reputation Second to None

85 years designing the finest Glasshouses and Greenhouses that money can buy, a unique and prestigious Royal Horticultural Society endorsement, with thousands of beautiful installations for thousands of delighted customers the world over. Our plaudits don’t make our reputation – they reflect it.

A reputation built on a devotion to the very highest standards, vast experience, peerless craftsmanship and customer service that’s literally second to none.

Handmade to order – order now

Own a beautiful brand new Glasshouse or Greenhouse backed by our outstanding history and heritage – order now for Summer 2026 delivery. Your dream garden awaits.

Every Hartley Botanic Glasshouse is handmade to order, so for customers looking for structures designed perfectly to suit personal interests, lifestyles and tastes, the possibilities really are endless.

Customers interested in purchasing a Hartley Botanic Glasshouse visit: www.hartley-botanic.co.uk or call 01457 819155 for more information.

Bespoke Glasshouse - Wisconsin, USA

Victorian Grand Manor - LeManoir aux QuatSaisons, Oxfordshire, UK

Bespoke Lean-To Glasshouse - Wynyard Hall, UK

AN INVITATION TO ENJOY THE OUTDOORS

For the Scandinavian design brand BOLIA, outdoor spaces are a natural extension of the art of indoor living. Shaped by the wind, warmed by the sun, and refined over time, they become places for presence and shared, meaningful moments. As warmer days approach, the ORLANDO O2 OUTDOOR, ARKE OUTDOOR, and PATIO OUTDOOR series embody this philosophy through furniture designed to last, adapt, and –above all – invite relaxation.

ORLANDO O2 OUTDOOR

As welcoming as an indoor sofa, Orlando O2 Outdoor combines understated luxury with absolute comfort and a warm, inviting expression. Its modules allow for

easy adaptation – whether on a terrace, a balcony, or in a garden – supporting both quiet moments of relaxation and gatherings with friends and family. The sections can be freely arranged, while the ottoman, featuring an optional tray, doubles as a footrest or an additional surface. Made in Europe from highquality, durable materials, Orlando O2 Outdoor is designed to withstand changing weather and seasons. Its changeable cover allows for easy style updates, and its quick-drying cushions feature a water-draining system for lasting comfort.

ARKE OUTDOOR

With Arke Outdoor, BOLIA brings the comfort of a true living room into the heart of the garden. Its modular design, soft shapes, and generous seating create a relaxed expression that blends naturally into any outdoor space. The modules can be combined endlessly, making it easy to create a setting tailored to individual needs, while the changeable outdoor cover simplifies maintenance and extends its life – lasting generations. The delicate piping that highlights its curves reflects precise craftsmanship, with each seam showcasing BOLIA’s commitment to artisanal quality and long-lasting design.

PATIO OUTDOOR

Inspired by the calming rhythm of nature, the Patio series is designed to elegantly

accompany the outdoor living through all seasons. Combining lounge and dining furniture, it creates a versatile setting for reading, shared meals, or quiet moments of reflection. Customisable cushions in a wide selection of outdoor fabrics enhance comfort and invite extended relaxation. Crafted from solid, untreated FSC®-certified teak, the furniture develops a refined silver grey patina over time, while regular oiling preserves its warm, golden-brown tone.

Creations designed to last

Backed by a 10-year warranty, BOLIA’s outdoor sofas are made in Europe from carefully selected, durable materials. Their customisable elements allow the creation of unique, adaptable spaces that evolve with changing needs. Removable, washable and changeable covers make maintenance effortless and extend the design’s lifetime, while offering the freedom to refresh the expression over time. Once again, BOLIA demonstrates a commitment to long-lasting design –created to support everyday living and evolving desires, season after season.

Red Sea Global REVEALS ADRENA, A NEW ADVENTURE AND ENTERTAINMENT DISTRICT

Red Sea Global (RSG), the developer behind the regenerative tourism destinations The Red Sea and AMAALA, has revealed plans to open an adventure and entertainment district.

Named ADRENA, it will serve guests from across The Red Sea destination and further afield. Located a short drive from Shura Island, the district will offer

visitors unique activities, ranging from surfing to wakeboarding, cliff diving to skateboarding.

Set in a truly unspoiled and natural environment, ADRENA offers day and night entertainment for different moods. After dark, the beach club becomes a place to unwind while a DJ plays rhythmic house music, delicious South American cuisine is accompanied by an especially curated mocktail menu, all served until late into the evening.

“Our unique adventure and entertainment district isn’t just about offering thrilling

Manchester City and Silentnight, a BCorp organisation and the UK’s most trusted sleep brand, have announced a new partnership. The agreement will see Silentnight become the Club’s Official Sleep Partner.

Experts in providing the nation with better sleep, Silentnight will supply The Medlock, a Radisson Blu Hotel - currently under development within the Club’s entertainment destination set to open later this year - with selected products including mattresses and toppers.

Manchester City, The Medlock and Silentnight will also work together on marketing and product initiatives aimed at helping fans and guests enjoy a better night’s sleep.

experiences, it’s about embodying the freedom of a coastal lifestyle – the energy, the community, the connection with nature. We’ve built ADRENA with sustainability at its core, demonstrating our commitment to regenerative tourism and ensuring an unforgettable experience for every guest, day and night. We look forward to welcoming visitors in the coming weeks,” said John Pagano, Group CEO of Red Sea Global.

Inspired by the words ‘adrenaline’, ‘arena’ and ‘dream’, ADRENA embodies the perfect mix of excitement, energy, and imagination. It is led and managed by Red Sea Sports & Entertainment Co. which also operates WAMA, specializing in water sports, Galaxea offering underwater experiences, and Akun delivering on land adventures. ADRENA is designed to give guests the opportunity to embark on new experiences and try out action sports in world class facilities with an expert team and take their adventures beyond the park and into the wild.

ADRENA will offer a saltwater surf pool, which at 215m long will be the largest in Saudi Arabia when it opens. Waves can reach a maximum height of 2.1m and is customizable based on the skill level of the rider.

In addition, Silentnight will feature on branding within the Etihad Stadium and across the Club’s digital and social asset portfolio.

Kaitlyn Beale, Vice-President of Global Partnership Sales, City Football Group, said: “Silentnight are a trusted and well-recognised brand in the UK, who share Manchester City’s commitment to innovation to deliver the highest standards of performance.

“We’re delighted to welcome the brand as an Official Partner of the Club and announce its integration within The Medlock.

“This announcement marks another key moment for the Club’s wider development plans, as we look towards the opening of the hotel later this year.”

Ian Lambert, Chief Marketing Officer at Silentnight Group, added: “We’re proud to be working with Manchester City at an exciting time for the Club’s

There will also be a wakeboarding lake, snorkel trails, an incredible 6m deep diving pool, as well as activities and moments for the whole family including a children’s waterplay area and a floating inflatable obstacle course. There is also a skatepark, a BMX pump track, and areas for beach sports such as football and volleyball. At the more extreme end there is an overwater zip line and a 10m high ‘slip ‘n’ fly’ slide.

ADRENA also features a buzzing social hub, including a beach club, live music programming, and an infinity pool with breathtaking Red Sea sunset views.

The district is designed with accessibility in mind, featuring zero-depth entry at many of the pools and adaptable options for activities like bodyboarding, paddleboarding, diving, and snorkeling. This ensures guests with mobility and accessibility needs can enjoy the facilities.

ADRENA’s design follows RSG’s responsible development. It utilizes a sustainable closed-loop system drawing seawater in, filtering and circulating it through the attractions, and then returning it once again clean and filtered. Any freshwater used across the district is reused for irrigation, further minimizing environmental impacts.

development and as the importance of a good night’s sleep for mental wellbeing and physical performance becomes better understood.

Offering 401 rooms, The Medlock will offer guests unrivalled access to the Etihad Stadium, Co-op Live (the UK’s largest indoor arena), and a host of dining, retail, and cultural attractions. Bookings for late 2026 are now open via www.themedlockhotel.com

Roebuck Estates SELECTED AS British Airways Business Class WINE PARTNER

Roebuck Estates, one of England’s leading producers of vintage sparkling wine, has been selected as a British Airways Business Class wine partner, becoming one of just four wines chosen to be served on board as part of the airline’s prestigious quarterly rotation programme.

This is the first time that Roebuck Estates has been poured on British Airways’ flights - a move that signals the continued ascent of the Sussex-based estate, which has rapidly grown to become one of the industry’s fastestgrowing wine businesses, renowned for its exceptional and multi award-winning vintage sparkling wines, which are today served in some of the world’s most iconic destinations.

Roebuck Estates’ Reserve 2020 is currently being poured for British Airways Business Class customers until the end of March 2026 and is scheduled to return for Q1 2027.

A classic blend of Chardonnay, Pinot Noir and Pinot Meunier, Roebuck’s Reserve 2020 spends a minimum of three years ageing on its lees, creating a rich texture and decadent complexity. The wine reveals elegant notes of baked apple, ripe apricot and almond, balanced by freshness and precision - hallmarks of England’s coolclimate sparkling style. In addition to its presence in the skies, the Reserve is also available to customers nationwide through Roebuck’s retail partnership with Majestic, bringing award-winning English sparkling wine to an even wider audience.

The partnership with British Airways comes at a pivotal moment for English sparkling wine and demonstrates growing international recognition of the category. English wine remains one of the most on-trend wine sectors globally, with quality, sustainability credentials and provenance resonating strongly with modern consumers. Despite ongoing global economic challenges, the latest industry report from WineGB shows overall sales of English wine increased by 3%, reflecting sustained demand and confidence in the category.

BRABANTIA: SUSTAINABLE DESIGN LEADERSHIP FOR LUXURY HOSPITALITY WASTE, BATHROOM & LAUNDRY SPACES

In luxury hospitality, consistency is everything. From the lobby to the ensuite, every touchpoint must reflect quality, reliability and care. For decades, Brabantia has been designing products that quietly support the world’s most demanding environments, combining European design, operational durability and forward-thinking sustainability.

Across guest rooms, public washrooms and back-of-house laundry areas, Brabantia solutions are engineered not just to look good, but to perform under pressure.

Waste separation, for example, has become a core operational requirement for hotels striving to meet sustainability targets. The Brabantia Bo Pedal Bin 2x30L delivers practical dual-compartment functionality with two inner buckets, enabling discreet and efficient separation. Its Matt Steel Fingerprint Proof finish maintains a polished appearance in high-traffic environments, while the soft-closing lid and robust pedal mechanism are designed for constant daily use.

For compact bathrooms and guest ensuites, the Brabantia NewIcon Pedal Bin 3L remains a hospitality staple. Odourproof closure, anti-tilt stability and a

removable inner bucket make cleaning efficient for housekeeping teams, while its timeless design complements both contemporary and classic interiors. All bins are available in a variety of colours, including Matt Black, White, and Steel finishes.

In bathroom detailing, Brabantia’s textured MindSet collection brings cohesion and durability. The Brabantia MindSet Toilet Brush and Holder combines corrosion-resistant materials with a purpose-designed brush head for thorough cleaning. The Brabantia MindSet Toilet Roll Holder offers solid construction suited to humid environments and frequent handling. Together, they elevate functional necessities into design-led fixtures that support a refined guest experience.

Behind the scenes, Brabantia continues to support operational efficiency. The Brabantia Iron Store provides safe storage for irons — even while still warm — protecting surfaces and streamlining housekeeping workflows. Paired with the Brabantia Ironing Board Size A, hotels gain a stable, adjustable, and compact solution for guest rooms. Importantly, Brabantia became the first ironing board brand to introduce covers made from 100% Fairtrade cotton, proving that even the most practical product can support responsible sourcing.

What sets Brabantia apart in hospitality procurement is not simply product design, but philosophy. As a certified B Corp, Brabantia meets high standards of verified social and environmental performance. More than 700 Brabantia products hold Cradle to Cradle® certification at Bronze or Silver level, reflecting a commitment to circular design. Post-consumer recycled materials are used in production wherever possible, and every product undergoes rigorous durability testing to ensure it withstands years of intensive use.

In a sector where reputations are built on detail and longevity, Brabantia delivers solutions that align operational reliability with modern sustainability expectations. For luxury hospitality venues seeking products that combine performance, design integrity and environmental responsibility, Brabantia remains a trusted partner — built for today’s standards, and tomorrow’s expectations.

If you’d like to discuss the needs of your establishment with us, please get in touch with our B2B Manager Becky Obery, via email at rebecca.obery@brabantia.com, or on 07958 291532.

Down Hall APPOINTS TEMPLESPA AS OFFICIAL PARTNER FOR AWARD-WINNING Eden Spa

Down Hall Hotel, Spa & Estate, the prestigious 110-acre country house estate on the Essex/Hertfordshire border, has announced a new strategic partnership with TEMPLESPA. The collaboration sees the luxury British and science-led brand become the official product and treatment partner for the property’s flagship Eden Spa.

The appointment marks a significant evolution for the award-winning spa, which has built a reputation as one of the region’s premier wellness destinations. Renowned for its Mediterranean-inspired botanicals and high-performance results, TEMPLESPA will now anchor the spa’s comprehensive treatment menu and new offering, meticulously designed to complement the popular wet spa facilities including a 36°C hydrotherapy pool, detoxifying steam room, and muscle-relaxing sauna.

The curated treatment menu features a range of TEMPLESPA iconic rituals, led by the signature Champagne & Truffles Deluxe facial, which utilises award-winning truffle skincare and specialist lifting massage techniques to firm and brighten. Guests seeking restoration can experience the Work It Out deep tissue massage or opt for Repose, an aromatherapy treatment

Groupe GM AND Compagnie de Provence UNITE TO REDEFINE HOTEL AMENITIES WITH AUTHENTIC PROVENÇAL ELEGANCE

Groupe GM, the global leader in premium guest amenities, proudly announces a new exclusive hotel line in collaboration with the iconic French brand Compagnie de Provence. Combining Groupe GM’s worldwide reach and unmatched hospitality expertise with Compagnie de Provence’s Provençal heritage, the collection reflects a shared vision of authenticity and refined simplicity.

Inspired by natural ingredients and fragrances from the South-East of France, the line brings a distinctive sensorial signature to the guest experience.

Inspired by Apothecaries for a refined guest experience

Founded in 1990 by two friends united by a passion for authenticity and the timeless spirit of Provence, Compagnie de Provence has built its identity by reinterpreting traditional Provençal savoir-faire through a contemporary lens. From its beginnings, the brand set out to modernise everyday essentials while preserving their original purity and craftsmanship.

Compagnie de Provence first reimagined the iconic cube of Marseille soap with a refined and modern aesthetic, before

making history in 1999 by launching the world’s first liquid Marseille soap, presented in an elegant glass bottle that has since become emblematic of the brand. Rooted in plant-based oils, natural ingredients, and responsible practices, the brand embodies a philosophy of simplicity, authenticity, and everyday care.

More than a skincare brand, Compagnie de Provence expresses a contemporary art de vivre inspired by Provence, where light, nature, and sensorial pleasure come together to elevate daily rituals.

Inspired by the timeless codes of traditional apothecaries, the new hospitality line is enhanced by the fresh aromatic notes of Compagnie de Provence’s Menthe Basilic line. From the minimalist packaging in warm amber tones to the botanical

featuring hot oils. Invigorating body treatments and bespoke facials are also on offer including My Kinda Skin, where each session is expertly tailored to the individual’s skin analysis.

This partnership follows the successful launch of The Barn Spa, a new wellbeing concept that operates in exclusive partnership with Skin by Bramley. By introducing TEMPLESPA to Eden Spa, Down Hall reinforces its commitment to offering a diverse, estate-wide wellness journey, catering to both botanical-led relaxation and results-driven, highperformance skincare.

Linden Beattie, General Manager of Down Hall, said:

“The partnership with TEMPLESPA represents an exciting new chapter for Down Hall’s wellness journey. As we continue to elevate our offering across the estate, it was essential to partner with a brand that shares our commitment to luxury and guest-oriented results.”

fragrance, every detail reflects a refined and timeless aesthetic. Blending notes of peppermint and Provençal basil, the scent evokes freshness and aromatic balance, creating a sensorial atmosphere that invites guests to slow down and enjoy a moment of care and comfort, within the intimacy of their hotel bathroom.

Large-capacity solutions for modern hospitality needs

The Compagnie de Provence amenities range combines carefully developed formulas with up to 98% natural origin ingredients, all packaged in an environmentally conscious manner. The line contains two large, eco-friendly packaging options, including Groupe GM’s revolutionary EcoFill and Ghost dispensers.

True to its name, Ghost is a dispenser mounted on a concealed rail, creating the captivating illusion that the product is floating. Its silhouette is inspired by the iconic bottle shape of Compagnie de Provence, reinterpreted for the hospitality environment. This clever large-capacity dispenser holds

Grace Gold Brand Marketing & PR Manager, adds: “TEMPLESPA has built its reputation on providing exceptional products and memorable wellbeing experiences that fuse Mediterranean-inspired botanicals with cutting-edge derma-science. We are delighted to bring our philosophy to Eden Spa, a destination that mirrors our own values of luxury and attention to detail.”

420ml and is crafted from sustainable sugarcane, lasting for approximately 40 days. Its design combines safety with ease of use, with every pump fully sealed to ensure product integrity. The Ghost range is available in shower gel, liquid soap, shampoo, conditioner, body milk, and hair and body gel, offering versatile options for every need.

The 400ml patented Ecofill dispenser system uses sealed, changeable pouches for a refillable, traceable solution that reduces waste and simplifies hotel operations. Featuring shower gel, liquid soap, shampoo, conditioner, body milk, and hair and body gel infused with the line’s signature peppermint and basil fragrance.

Designed for efficiency and ease of use, the dispenser features two visibility windows and enables quick refills; housekeeping can replace pouches in under 30 seconds by removing the top and inserting a new one. To suit a wide variety of interiors, hoteliers can choose between stainless steel or recyclable ABS wall brackets, with installation options using screws or double-sided tape, as well as secure locking systems available in screw or magnetic versions.

The line also includes a 40ml body milk, housed in sleek, plant-based tubes with caps made from recyclable material. Completing the collection is a 20g scented soap, RSPO-certified, and elegantly wrapped in recyclable cardboard packaging.

President of Groupe GM, Laurent Marchand, says:

“At Groupe GM, we are proud to join forces with Compagnie de Provence, a brand that embodies passion, heritage, and respect for nature. Together, we’ve crafted a hospitality range that goes beyond amenities; it’s a celebration of authentic care and sustainability, designed to bring moments of calm and rejuvenation to every guest, while honouring our shared responsibility to protect the planet.”

Kino RESTAURANT OPENS IN South Kensington WITH A BOLD NEW VISION OF MODERN JAPANESE CUISINE

Kino, a modern new Japanese restaurant has officially now opened on Draycott Avenue in South Kensington, bringing a refined and contemporary culinary approach to one of London’s most elegant neighbourhoods. Helmed by Chef Pavel Baranovs, the 70 seat restaurant presents a seasonally influenced menu that fuses traditional Japanese cooking with locally sourced ingredients and a subtle European sensibility.

Taking its name from the natural world derived from an ancient word for wood, Kino is built on the values of warmth, simplicity, and craftsmanship, defined by clarity and composure. Rooted in modern Japanese cuisine, Kino’s culinary identity is refined through global — particularly

Western — influences and shaped by subtle Eastern European undertones. Shaped by Chef Pavel’s extended journey through Japan last year, Kino is the culmination of years of exploration, discipline and curiosity, manifesting a menu that’s thoughtful, understated and refined, with balanced flavours and elegant presentation.

Seasonality plays a central role in shaping the menu, with ingredients selected at their peak to deliver maximum flavour, aroma and colour. Provenance and ethical sourcing underpin every dish, alongside a strong focus on fermentation and head-to-tail cooking, reflecting both Japanese culinary tradition and a modern, responsible approach to cooking. Barley miso, kimchi, yuzu, spring

onion and bluefin tuna are recurring building blocks, used with intention and respect for their origins.

Highlights include Wagyu Udon Soup with noodles, bamboo shoots, spring onion and shiitake; Tapioca Marshmallow with shio konbu, ocopa cream and furikake; an extensive selection of delicately prepared nigiri and sashimi; Imperial Black Cod glazed in sweet yuzu miso with a bright citrus finish; and Australian Wagyu Sirloin (BMS 8–9) served with caramelised onion purée. Desserts are generous and playful, featuring Matcha Tiramisu with Suntory whisky and matcha ladyfingers, Yuzu Cheesecake with yuzu curd and winter fruits, and a light, rotating selection of handcrafted mochi in seasonal flavours.

Tom Simmons OPENS SECOND CARDIFF RESTAURANT WITH

EXCLUSIVE CHEF’S COUNTER EXPERIENCE

Celebrated chef Tom Simmons has opened a second restaurant in Cardiff, offering diners a front-row seat to an intimate, chef-led counter experience.

Lofft officially opened on Saturday 14 February, marking exactly six years since Tom first opened the doors to his awardwinning restaurant, Thomas by Tom Simmons, in Pontcanna.

Following the recent reinvention of the original restaurant as Thomas The Brasserie, Lofft provides a new home for Tom’s much-loved fine-dining and tasting menus.

Guests can enjoy an immersive experience, seated at a chef’s counter overlooking the open kitchen, where

Executive Chef Tom Peters prepares dishes close up and in real time.

Located upstairs at Thomas The Brasserie, Lofft is open on Wednesday and Thursday evenings, as well as lunch and dinner on Fridays and Saturdays.

The exclusive space caters for just 12 guests at £110 a head, with a single table designed to face the open-plan kitchen, ensuring a truly personal dining experience.

Speaking about the launch, Tom said:

Chef Pavel Baranovs said: “Kino is about clarity and intention. I wanted to create a place where Japanese technique meets a broader, more personal point of view, where flavour is bold but controlled, and every ingredient is used with respect.

“It’s about stripping things back, focusing on seasonality, fermentation and provenance, and letting the food speak for itself.”

Designed by Studio APAA, Kino’s interior is conceived as a calm and immersive space defined by a subtle tactility. The aesthetic draws on a refined dialogue between Japanese minimalism and European warmth, using a palette of natural materials including timber, textured plaster, stone and dark metal accents.

Soft architectural curves, low lighting and carefully proportioned seating create a sense of intimacy and flow, whilst custom joinery, antique furnishings and subtle detailing emphasise craftsmanship. The vision is one of understated elegance, offering a timeless dining room shaped by material honesty, spatial clarity and quiet confidence.

“Opening Lofft feels like a really special moment for me. Six years on from opening Thomas, I wanted to create an experience which offers intimate dining teamed with incredible produce and genuine interaction between chefs and guests. This will be a truly immersive experience, where people can see the craft, creativity and teamwork that goes into every plate.”

Automat Mayfair: A REFINED TAKE ON AMERICAN DINING OPENS ON Mount Street

Now open on 127 Mount Street, Automat introduces a new American Dining Concept to the Mayfair dining scene. Led by One Luxury Group, the restaurant reimagines early and mid century American dining culture, through a sophisticated and contemporary lens. Once an upscale American diner on Dover Street, the original Automat became a phenomenon - an energetic meeting point of New York gloss, late-night glamour, and London’s creative class. Late 2025 saw the legend reopen under entirely new ownership and with an elevated vision for the modern era.

Accessed discreetly through the doors of luxury leather goods store Tanner Krolle, Automat offers a distinctive, speakeasy-style arrival to its guests. Situated in one of London’s most prestigious neighbourhoods, the restaurant joins a roster of landmark destinations including The Connaught, Scott’s, Harry’s Bar and Annabel’s.

Automat’s culinary direction blends nostalgia with modern technique. The kitchen reinterprets timeless American comforts with heightened precision, craft, and Mayfair polish.

The interiors, designed by Londonbased architecture and interior design firm, Tomèf Studio led by Tommaso Franchi, create a “fine diner” ambiance: sensuous lighting, classic tableware, and a design language firmly rooted in old-world charm with modern finesse.

With 58 covers on the ground floor, the room is intentionally intimate, preserving a sense of exclusivity and calm within the bustle of Mount Street. Meanwhile service follows the hallmark style of American hospitality - warm, attentive and unhurried - yet delivered with the precision expected in London’s luxury dining landscape. Music is curated by Chloe Caillet.

According to Chris Seddon, Brand Director of Automat, in 2026, Automat will debut a lower-ground Sporting Club - a hidden dining space designed for Mayfair insiders.

The space pairs vintage sporting memorabilia, atmospheric lighting and a central viewing screen, imagined as the ideal venue for major games and private gatherings. The floor accommodates 24 covers and will operate as a members-style hub for cultural and sporting moments.

INTERVIEW WITH TOM EARNSHAW

At just 28, Tom Earnshaw has already carved out a reputation as one of the most exciting talents in British kitchens. Recently named Michelin Guide Young Chef of the Year by the Michelin Guide, Earnshaw represents a new generation of chefs who balance technical precision with a deep respect for produce, place and personality.

Known for his thoughtful, ingredientled cooking and quietly confident leadership style, Earnshaw’s rise has been anything but accidental. Years of graft in some of the country’s most demanding kitchens have shaped a chef who values discipline as highly as creativity. Yet behind the accolades lies a grounded approach: a focus on team culture, sustainability and the small details that turn a good dish into an unforgettable one.

LUXURY HOSPITALITY MAGAZINE TALKS TO MICHELIN GUIDE YOUNG CHEF OF THE YEAR TOM EARNSHAW

You’ve just been named Michelin Guide Young Chef of the Year while also retaining Bohemia’s Michelin star for the 22nd consecutive year. What was going through your mind in that moment in Dublin?

It’s a little bit overwhelming being in a room full of people that I’ve looked up to my whole career. To be in a room with them, being clapped and congratulated by them, is a real once in a lifetime experience.

Taking the helm at Bohemia in 2025, how did you approach leading a kitchen with such a long and prestigious Michelin legacy while still making it distinctly your own?

There’s an incredible legacy here of some of the country’s most exciting chefs: Sean Rankin, Steve Smith, Callum Graham have all worked at Bohemia and each one of them have held Michelin stars at every restaurant they’ve led. I’m proud to be following in their footsteps.

There’s an incredible legacy here of some of the country’s most exciting chefs...

We’re surrounded by some of the best waters in the world with lobster to fresh bass, and that is reflected on the menus across the island.

My aim is for people to truly feel something when they eat my food — to connect with the emotions and moments through different flavours. When guests come to Bohemia, I want the food to leave a lasting impression, something they carry with them long after the meal.

Michelin inspectors praised your “considerable leadership and maturity at a young age.” How would you describe your leadership style in the kitchen?

My leadership style is about being relatable and approachable. There’s a time to be serious, but also a time to be human – to show emotion and enjoy yourself - otherwise, you’re just a robot. I was taught you’re allowed to have feelings and speak up, as long as it’s the right time and place. I hire people for their skills, but also for who they are. If we can have a laugh, stay a bit late to get things done, and still want to come back tomorrow - that’s what I aim for.

Bohemia is the only Michelin-starred restaurant in Jersey. How important is it for you to champion Jersey’s seasonal produce, from land to sea, in your menus?

The setting and produce in Jersey naturally sway chefs towards seafood. We’re surrounded by some of the best waters in the world with lobster to fresh bass, and that is reflected on the menus across the island. That said, I think it’s important not to overlook the island’s beef and dairy. Jersey butter, cream and milk are world-class, and the local beef has amazing depth of flavour.

Your cooking blends British ingredients with global influences inspired by Japan, North Africa and the Mediterranean. Can you share a dish that perfectly captures that philosophy?

That’s a tough one - I really love them all. But if I had to choose, I’d say the Herdwick Lamb Saddle “Merguez” from my tasting menu. It brings back memories of smelling Merguez sausages in the south of France and Algeria on my travels, which is something I really looked to as inspiration for my menu.

You began your culinary journey at just 15 in your uncle’s restaurant. Looking back, what experiences shaped you most on your path to Head Chef?

I spent three years at The Samling, a Michelin-starred restaurant, in the Lake District, before moving to Moor Hall.

Working at Moor Hall was huge learning curve and eye-opening, it taught great discipline. Looking back, it was a great experience and I’m glad I took that opportunity. Then, I went to Northcote and worked under Lisa Goodwin-Allenthey were intense experiences.

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The days were hard and busy and there were times when I questioned why I was doing it but the lessons I learnt there were invaluable and I would never have achieved my goal without those experiences.

Having worked in some of the UK’s most acclaimed kitchens, including Moor Hall and Northcote, what lessons did you bring with you to Bohemia?

All of my previous experiences honed not only my culinary skills, but also my leadership styles.

Sustainability and seasonality are central to your approach. How do you see the role of fine dining evolving in response to environmental responsibility?

We prioritise local suppliers. For instance, we work with a fisherman who only harvests scallops and lobsters when they’re the right size - if they’re too small, he lets them go. Larger companies often send undersized catch abroad to be sold cheaper, which doesn’t support sustainability. We source from nearby farms, avoiding imports of flowers and herbs from far away; if necessary, we bring things in from France, just 10 miles away.

We collaborate closely with local farmers, organising workshop days where chefs visit farms to see firsthand where our produce comes from - from flowers and courgettes to oysters. For fish, we only use species native to these waters to ensure sustainability.

Bohemia has a strong history of nurturing talent, with several alumni going on to earn Michelin stars. How important is mentoring the next generation of chefs to you?

I’ve been supported throughout my career by so many incredible chefs and

I’m one of those people who thrives under pressure: the minute something stops becoming hard, I’m not happy. “ “

their influence is part of the reason I am where I am, so if I can pay that forward to the next generation – I’ll be really happy.

At just 28, you’ve achieved what many chefs spend a lifetime striving for. What excites you most about the future, both for Bohemia and for your own culinary journey?

Retaining the star was great because it has confirmed that we are working at the right standard, but I’m one of those people who thrives under pressure: the minute something stops becoming hard, I’m not happy. I will always push for more. I am already looking at the next challenge, and I want to achieve two Michelin stars.

The Mayfair Chippy ANNOUNCES

FIRST OVERSEAS OPENING IN Riyadh

The Mayfair Chippy, the award-winning British restaurant brand renowned for elevating the nation’s favourite dish, has announced its first overseas opening with a new site in Riyadh, Saudi Arabia.

Set to open in Spring/Summer 2026, The Mayfair Chippy Riyadh will be

located within the Tuwaiq Gate development on King Fahad Road

The 3,500 sq ft. 70 cover site will blend classic British character with subtle Middle Eastern influences, pairing checkerboard floors and leather banquettes with warm brass, textured tiles, soft arches, and layered greenery, delivering the same refined, welcoming atmosphere found across the London locations, while being thoughtfully adapted to its local setting.

This opening represents the brand’s first step outside the UK, with further international expansion planned.

CITY STEAKHOUSE MRBL LAUNCHES IN LONDON’S ICONIC Leadenhall Market

Opening this March in the heart of the City, MRBL is a modern British steakhouse bringing warm hospitality, exceptional steaks and wines to one of London’s most treasured market settings.

Set within the historic Leadenhall Market, the 75 cover restaurant will unfold across two floors, complete with a PDR and outdoor terrace overlooking the market’s ornate Victorian architecture. Open seven days a week, MRBL will welcome guests for leisurely lunches, relaxed weekend dining and memorable dinners in the Square Mile.

At MRBL, steak and wine take centre stage. Meat is supplied by the award-winning HG Walter, with steaks selected for exceptional marbling and depth of flavour.

All beef is responsibly sourced from native breeds, slow-reared and grass-fed. Each cut is aged with Himalayan salt before being cooked over charcoal for maximum flavour.

Inception Group SIGNS FOR FLAGSHIP

LOCATION IN Covent Garden’s WORLD-FAMOUS MARKET BUILDING

Shaftesbury Capital has announced that Inception Group, the operator of unique and immersive hospitality concepts across London, has signed for a new flagship location in Covent Garden’s historic Market Building. The opening is set to be a flagship Mr Fogg’s Tavern, bolstering Covent Garden’s reputation as a destination for distinctive F&B operators within an iconic heritage setting.

Due to open this summer, Mr Fogg’s Tavern will occupy c.4,500 sq ft of space with 130-covers. The venue will feature the brand’s signature Victorian-style interiors, alongside a 65-seater courtyard housed within the world-famous Covent Garden Market Building, making the most of the location’s iconic surroundings.

Emma Matus, Head of Restaurant Leasing at Shaftesbury Capital, commented: “The signing of Mr Fogg’s within the historic Market Building represents a strong addition to Covent Garden’s food and beverage offer.

“The Market Building is globally recognised as one of the most iconic retail and leisure spaces, which means securing concepts that align with our distinctive heritage, global appeal, and emphasis on experience is important. This location is an excellent fit for Inception Group, and we look forward to welcoming them later this year.”

Charlie Gilkes, Co-Founder of Inception Group, added: “It’s a huge honour to be opening one of our tavern concepts in such a heritage location, and we are very grateful to Shaftesbury Capital for the opportunity. There are so many stunning, original features in this beautiful listed Market Building and we are really looking forward to welcoming Londoners and visitors from beyond this Summer.”

THAI RESTAURANT MIKO Mei FAIR LAUNCHES IN Mayfair THIS APRIL

Samyukta Nair, the restaurateur behind Jamavar, Bombay Bustle, MiMi Mei Fair, and Nipotina, will be launching a new Thai restaurant, MIKO Mei Fair.

Set to open in April 2026, the restaurant will bring together MiMi Mei Fair’s adventurous imagination with the culinary legacy of KOYN Thai, creating a vibrant lovechild shaped by fire, flavour, and feeling.

Conceived as a home away from home, MIKO Mei Fair is an elegant escape designed for sharing, conversation and convivial dining. Occupying the ground floor of MiMi Mei Fair’s beautiful Georgian townhouse, the intimate space can seat up to 50 guests and includes a private dining room for eight.

Led by Chef Soonthorn Apaipat, Head Chef of KOYN Thai, the menu is crafted for the table and rooted in the art of Thai balance: freshness and heat,

refinement and heartiness, lightness and depth. It unfolds as a journey across Thailand, from the bold, punchy flavours of Isaan to the coconut-rich dishes of the South and the bright, harmonious cooking of Central Thailand.

Fire-led cooking lies at the heart of MIKO Mei Fair’s offering. The robatastyle grill (a signature of KOYN Thai) takes centre stage, complementing the expressive warmth of Thai cuisine while elevating each dish in a distinctive MIKO Mei Fair style.

SOFITEL INTRODUCES LE VESTIAIRE

BRAND NEW LUXURY WARDROBE BY CORDELIA DE CASTELLANE

A new chapter for Sofitel style

Inspired by the spirit of Paris, Sofitel introduces Le Vestiaire, a global wardrobe created as a statement of style and self-expression. Created in collaboration with French designer Cordelia de Castellane, the global collection blends couture sensibility with everyday sophistication - a mix-andmatch expression of elegance designed for Sofitel’s world of modern luxury.

The new collection, Le Vestiaire, empowers Sofitel’s 25,000 employees from Front Office to Housekeeping to proudly dress with individuality and ease, reflecting the effortless chic of French style.

From refined tailoring to pieces enriched with Sofitel’s hand-drawn prints and monogram, the collection weaves quiet identity into every detail. Designed for inclusivity and ease, it balances modern comfort with French elegance, adapting seamlessly to cultures, climates and hotel personalities across the globe.

Sofitel’s new Le Vestiaire will begin rolling out in hotels worldwide from the end of 2026.

One Vestiaire. Thousands of expressions.

Comprising more than 45 pieces and a curated selection of refined accessories, Le Vestiaire captures the creative, cosmopolitan spirit of Paris, where elegance is never uniform and individuality is always in style. Designed with versatility at its core, the collection enables each Sofitel hotel, resort, and residence, from Sofitel Dubai The Obelisk to Sofitel Legend Metropole Hanoi and Sofitel Bali Nusa Dua, to curate a wardrobe fitting the local culture while maintaining Sofitel’s signature French elegance.

With silhouettes designed to adapt to each culture, climate, and character, Le Vestiaire offers one wardrobe with thousands of possibilities. Sofitel employees are empowered to curate their own “vestiaire”, freely mixing and matching a range of versatile pieces to create silhouettes suiting different body shapes, personal preferences, and levels of comfort - a true celebration of

individuality across the Sofitel world. For example, the Gilet Cintré* is available in a sleeveless version and can be effortlessly paired with either pleated trousers or a midi skirt. More than attire, this mix-andmatch collection reflects Sofitel’s belief that true luxury is personal.

Maud Bailly, CEO of Sofitel, MGallery and Emblems, said: “We are entering a moment when Sofitel has fully regained its pride, at a time when so many of our hotels are being beautifully renovatedsuch as Sofitel New York, Sofitel Montreal Golden Mile, and many more - and when new Sofitel properties are opening around the world as true flagships of the brand. It was essential to me that our teams - the very essence of luxury - could also benefit from this new era of beauty. It felt only natural that they should shine more than ever. I am delighted by this collaboration with Cordelia de Castellane, who has perfectly captured the spirit of a refined, timeless wardrobe, celebrating French elegance and luxury.”

Haute couture sensitivity meets hospitality.

Iconic French designer Cordelia de Castellane channels timeless Parisian style in Le Vestiaire, shaped by a career steeped in French couture and the exceptional savoir-faire of the ateliers where she perfected her craft. A true Parisienne with a cosmopolitan spirit, de Castellane’s lifestyle and curiosity for other cultures continually inspire her work.

Designing her first global wardrobe was both a creative challenge and an intimate collaboration. Immersing herself in workshops and fittings with Sofitel’s Heartists, she explored comfort, movement, and personal expression, ensuring the collection resonates across diverse silhouettes, cultures, and roles.

Timeless cuts, tactile fabrics, and expressive hues define the collection, with each piece crafted to move seamlessly between formality and ease. The result is a modern interpretation of the French art de vivre, refined, spirited, and beautifully attuned to the people who wear it.

A harmonious palette of navy blue, coconut milk, beige, and denim blue anchors the collection, chosen for its timeless appeal and its ability to complement every complexion and environment. Tailored silhouettes are enhanced by expressive accessoriesincluding belts and scarf brooches - that subtly feature the Cultural Link, Sofitel’s iconic logo symbolizing a bridge between cultures.

In parallel, the graphic Sofitel logo is reinterpreted through a series of exclusive monogram prints, woven into scarves, shirts, dresses, and ties, transforming the brand’s visual signature into a refined and luxurious design language.

Cordelia de Castellane, French fashion designer, said: “For this project, I didn’t want to create uniforms, I wanted to design a vestiaire. The idea is simple: pick and choose a look that fits the right place and the right position. Most importantly, I knew I didn’t want to lock people into a specific uniform. Sofitel is a great French brand that has set out on an adventure and has truly established a legacy.”

“This collaboration felt very natural because we share the same values: a love of beauty, attention to detail and a deep respect for craftsmanship and comfort. Together, we created a vestiaire that speaks the language of Sofitel’s luxury hospitality: warm, refined and effortlessly French.”

“Fashion is never neutral. It influences our mood every day. I wanted these pieces to feel positive and reassuring, clothes that support people emotionally as much as visually, and that reflect the warmth and elegance of Sofitel’s hospitality.”

“What I love about Sofitel is its ability to honour its French heritage while constantly evolving. This collaboration was about finding that balance, by creating a modern vestiaire that respects tradition, craftsmanship and the elegance that has become part of the brand’s DNA.”

“Designing for this collaboration meant I was able to translate that luxurious, French spirit of Sofitel into silhouettes that are both timeless and contemporary, with a sense of ease that reflects the way people truly move and work.”

Pride in every detail.

Designed with our teams and for our teams, the Vestiaire was shaped by those who wear it every day.

Continued >>>

Cordelia de Castellane

Every cut, fabric, and detail ensures optimal comfort, a perfect fit, and a sense of pride - so our employees can move freely, feel confident, and embody Sofitel’s elegance in every gesture.

Quotes from our employees:

"Working at Sofitel New York, the pace is fast and the guests are diverse, and the uniform works with that reality. It still feels French at heart, but with a New York edge that makes sense for our hotel.”

“For me, it’s really about comfort. As part of the Front Desk team at Sofitel, I’m on my feet all day, moving between guests and the back office, and when you’re comfortable in your uniform, you feel more confident. It helps you stay calm, polished and welcoming, even during the busiest moments.”

“It feels much more modern than what we’ve worn before. Working in Guest Services, I’m constantly moving around the lobby, helping guests and responding quickly, and the uniform just feels easier to move in. It fits the energy of Sofitel todayelegant, but not rigid.”

“I like that we have options now. As someone working in Front Office, we’re often the first people guests see, so it’s great knowing I can always look like the best version of myself. Being able to switch pieces depending on the day keeps it fresh, while still looking unmistakably Sofitel.”

“It means something knowing it was designed in Paris. As a Concierge, guests often comment on what we’re wearing or ask about the details, so it’s nice to share that Sofitel is a French brand and that the uniform reflects that heritage. It becomes part of the guest experience and the story we tell.”

“The little details stand out to me. Elements like Sofitel’s Cultural Link really make the uniform feel thoughtful and personal, without being overdone. Having worked with Sofitel for many years, it feels like a uniform that truly reflects the brand’s attention to detail and sense of luxury today.”

Luxury designed to last.

Guided by Sofitel’s Committed Luxury philosophy, Le Vestiaire is crafted with longevity in mind. Each piece balances elegance with endurance, designed to stand the test of time both stylistically and physically. Timeless cuts, durable fabrics, and meticulous attention to detail ensure the wardrobe remains relevant season after season.

Sustainability is approached as a luxury value, not a compromise. Materials are selected for their quality, breathability, and durability, while repairability is integrated into the design process, extending the life of each garment.

From the first sketch to the final stitch, every element reflects a modern

vision of French craftsmanship - where responsibility and refinement go hand in hand, and where lasting beauty is the ultimate expression of luxury.

Highlights from Le Vestiaire

• La Saharienne

THE SAHARAN JACKET

A modern take on the classic safari jacket, tailored with discreet structure and Sofitel branded buttons. Its cinched waist and fluid silhouette bring effortless Parisian chic to both city and resort settings. A unisex basic and a maximum of comfort.

• Le gilet cintré

THE TAILORED VEST

Sharp yet feminine, this sculpted waistcoat blends couture precision with everyday ease. Its fitted waist and clean lines create a polished look whether worn layered or on its own.

• La robe iconique

THE ICONIC DRESS

Sofitel’s signature midi dress pairs tailored shoulders with a pleated skirt that moves with grace. Finished with the signature belt - with the Cultural Link buckle - it’s chic, modern and beautifully versatile.

• L’imprimé monogramme

THE SOFITEL MONOGRAM PRINT

A true signature of the Sofitel universe, this monogram has been meticulously hand-drawn, echoing the “cousu-main” - tailor made - service at the heart of the brand. Its delicate lines bring a couture touch to every silhouette, infusing a sense of uniqueness. More than a pattern, it is an expression of French elegance - subtle, timeless, and unmistakably Sofitel.

REGISTRATION OPENS FOR Food, Drink & Hospitality Week 2026

Registration is open for Food, Drink & Hospitality Week 2026, returning to Excel London from 30 March to 01 April with five leading trade events alongside the prestigious International Salon Culinaire competition programme.

Bringing together thousands of hospitality professionals, the three-day event provides a joined-up platform for supplier discovery, technology insight and peer connection at a pivotal moment for the sector.

Key highlights of the 2026 edition include The Pub Show, the UK’s only dedicated trade event for the pub industry, alongside the launch of Hospitality Tech360, a new event focused entirely on hospitality technology. Together, they reflect the operational priorities shaping hospitality today, from running profitable, people-focused businesses to navigating digital transformation across front and back of house.

“Hospitality Tech360 is supported by a group of industry Ambassadors bringing first-hand operator, systems and leadership experience to the programme.”

The 2026 ambassadors include Tom James (Bill’s), Ceri Gott (formerly Hawksmoor), Tommy Giraux (Honest Burgers), Jo Lynch (KAM), Chris Fletcher (Tech On Toast), Matt Bell (Mollie’s), Nicole Goodwin (Comptoir Group), Gavin Allison (Lore Group) and Brendan Kelly (MISE Projects).

Collectively, the Ambassadors will help shape discussions around technology adoption, culture, performance and guest experience, grounding conversations in practical insight drawn from across pubs, restaurants, hotels and multi-site operations.

The Pub Show brings together pub operators, licensees and senior decision-makers to explore new products, services and ideas tailored specifically to the pub sector.

Across the show floor and content programme, visitors can engage with suppliers, hear directly from fellow operators and take part in discussions addressing the challenges and opportunities facing pubs in 2026.

Hospitality Tech360 launches as a dedicated marketplace for hospitality technology, created in response to growing demand from operators. The event offers a focused environment to explore how digital tools are reshaping hospitality businesses, from booking and payments to workforce management, data and automation.

The Hospitality Tech360 programme will examine themes including digital transformation, AI, sustainability and operational efficiency, with practical insight designed to support better decision-making and longterm resilience. It is aimed at hotel, restaurant and pub operators looking to better understand how technology can improve performance and guest experience.

Food, Drink & Hospitality Week also encompasses HRC, IFE and IFE Manufacturing, providing access to hospitality suppliers across food, drink, equipment, interiors, ingredients, packaging and production solutions. Alongside the exhibitions, International Salon Culinaire delivers three days of live culinary competition, celebrating skills and talent from emerging chefs to established professionals.

Nick Powell, Portfolio Director for Food, Drink & Hospitality Week, says the 2026 edition will reflect the realities facing the industry.

“Hospitality businesses are navigating a period of rapid change, with rising costs, evolving consumer expectations and increasing reliance on technology,” he says.

“Food, Drink & Hospitality Week brings the industry together to share ideas, discover solutions and support one another through that change.

“At a challenging time for the sector, coming together as a hospitality community is more vital than ever and we can’t wait to welcome hoteliers, restaurateurs, publicans, caterers and many more to this year’s event.”

Registration for Food, Drink & Hospitality Week 2026 is now open. Visit hospitalitytech360.co.uk or thepubshow.co.uk to find out more and apply for your free trade ticket.

National Chef of the Year 2026 OPEN FOR ENTRIES AS Craft Guild of Chefs UNVEILS SUSTAINABILITY LED BRIEF

The Craft Guild of Chefs has officially opened entries for the National Chef of the Year 2026, the UK’s most prestigious and career-defining culinary competition. Building on its reputation for inspiring excellence and shaping the future of British gastronomy, the Craft Guild of Chefs has revealed its new brief for 2026. It was created by new Chair of Judges, Mark Birchall, and is centred on the overarching theme of “Our Sustainable Future.”

In another exciting moment for the competition, the live semi-finals will

make their long-awaited return this year, responding to overwhelming demand from chefs across the industry who value the experience that the live competition environment delivers.

For the online entry, chefs will be challenged to produce a three-course menu for four covers within three hours, demonstrating exceptional technical skill, creativity, sustainability awareness and respect for seasonal produce.

Starter: Celebrating the season

Chefs are asked to showcase seasonal autumn ingredients featuring foraged and farmed mushrooms, vegetables and herbs, paired with Isle of Mull scallops. The judges will look for finesse, clarity of flavour and evidence of thoughtful ingredient utilisation, particularly around waste reduction, provenance and sustainability.

Main course: A beef course using two cuts

The main course will feature cuts of Australian Angus Pure Beef alongside veal sweetbreads. Dishes must feature Kuri squash as a main garnish and include a complementary potato dish, where an additional pre-braised beef

element can be used. A fully garnished plate and sauce will complete the course.

Dessert: A chocolate finale

Competitors are required to produce a brilliantly executed, delicious chocolate mille feuille dessert with a seasonal fruit. The finished dessert is to be individually plated, fully garnished and presented in the competitor’s preferred style. This is an opportunity to create a grand finale to a menu that demonstrates balance, visual appeal, personal innovation and great flavour.

From the initial entries, 40 chefs will be selected to cook in one of the semi-finals taking place on Wednesday 24th June at Sheffield College and Wednesday 1st July at Capital City College. Ten chefs will then be invited to cook at the final which will take place on Tuesday 6th October 2026, returning to the prestigious Le Cordon Bleu Cookery School.

Mark Birchall, chef patron at Moor Hall Restaurant and chair of judges, said: “This year’s brief invites chefs to think deeply about how they cook, the ingredients they select and the impact their decisions have on the world around them. Under the theme, ‘Our Sustainable Future’, we want to see dishes that celebrate the very best of ingredients, show technical skill, and demonstrate respect for seasonality and sustainability. NCOTY has always attracted chefs who push boundaries and challenge themselves, and I would encourage all ambitious chefs to enter.

NATHAN DAVIES’ Vraic AWARDED MICHELIN STAR - A LANDMARK MOMENT FOR GUERNSEY

Vraic in Guernsey has been awarded a Michelin star, just seven months after opening. It is now the island’s only Michelin-starred restaurant, and the first to hold a star on Guernsey in over a decade - a major moment for the island and a sign of the region’s growing culinary ambition.

Opened in July 2025 by Welsh chef Nathan Davies and his wife, Operations Manager Hollie Davies, Vraic is a 24-cover restaurant overlooking Chouet Bay.

Nathan previously earned a Michelin star for his first restaurant SY23 in Aberystwyth, which also received ‘Opening of the Year’ in the 2022 Michelin Guide, and brings the same creativity and fire-led approach to his work on

Guernsey. When the couple relocated their family to the island to open Vraic, they were joined by several senior colleagues from SY23, including Head Chef Kuba Biskup, Sous Chef Max Davies and Bar Manager Filip Pietrzycki. With the addition of local talent, the team has been able to build on what they started at SY23, building something unique and exciting.

Described by Michelin as “the very definition of a destination restaurant”, Vraic offers a multi-course tasting menu built around exceptional ingredients from Guernsey and its surrounding waters, as well as Nathan’s Welsh heritage. Since opening, Nathan and his team have developed close relationships with local growers, farmers and fishermen -

partnerships that shape both the menu and the restaurant’s wider philosophy. Seaweed is a recurring motif throughout, from the name itself - a nod to the Guernésiais word for seaweed - to the interiors and guest experience.

Chandeliers take their shape from foraged kelp, artworks are printed with pressed seaweed, and butter knives are finished with dried seaweed handles. Even the menus and hand soap are made using locally foraged varieties. On the plate, seaweed takes centre stage in dishes such as the signature seaweed broth - made with up to 12 different seaweeds and finished tableside with a warming hot and sour seaweed soupand Guernsey lobster with burnt butter sauce, sea lettuce, dulce and plankton.

Award-winning country house hotel and spa, Sopwell House, has achieved the EarthCheck Silver Benchmark, recognising its commitment to sustainable operations, environmental performance and practices.

This globally recognised certification, awarded by the world’s leading benchmarking group for sustainable tourism, reflects Sopwell House’s dedication to a structured, transparent approach to environmental stewardship.

Paving the way to a greener future, the hotel has adopted numerous techniques to run a more regenerative hospitality business. Beyond improving energy and water efficiency, Sopwell House has achieved a 0% landfill rate across all departments. Waste is instead repurposed, including the use of coffee grounds and tea leaves as natural fertiliser in Sopwell’s expansive gardens.

Leadership and accountability are also key to the hotel’s success.

The initiatives are driven by a dedicated ESG team and a Green Team taskforce, who embed sustainable practices into everyday operations without compromising the guest experience. This includes on-site changes with the increase of sustainability sourced, local and Fairtrade products used at the hotel, and staff initiatives and training, aimed to educate and empower staff to support these goals.

Giving back to the community, Sopwell House also runs a number of fundraising initiatives, including incentivising guests to bring their own spa footwear, and charity drives from bake sales for MacMillan to Sleepsmart, all aimed at helping support local causes in and around St Albans.

Tork ISSUES “WASHROOM GUIDE” TO HELP HOSPITALITY BUSINESSES UNLOCK HIDDEN VALUE

Tork, the global leader in professional hygiene and an Essity brand, has released new guidance aimed at helping pubs, restaurants and hotels transform their washrooms into assets to enhance user satisfaction and benefit business performance. Based on research which shows that 73% of people will not return to a washroom after a bad experience, Tork’s “Washroom Guide”, available on its website, provides recommendations on improving inclusive hygiene, environmental sustainability and operational efficiency. According to the survey, a negative washroom experience at a venue can also lead to: 23% of people spending less time there, 13% avoid eating and drinking and 10% will choose not to return to that venue.

“Our data shows that when washroom users and cleaners’ needs aren’t met, a business can suffer as people spend less time and/or money there,” said Olivia Slater, Commercial Director, Professional Hygiene at Essity. “With three in four people concerned about washroom hygiene, and one in two likely to face barriers to meeting their needs, small,

targeted updates to the washroom – the most visited room in a facility – can make a substantial difference for both users and cleaning staff, ultimately benefitting the business.”

"The washroom is an overlooked place for reducing environmental impact by businesses, yet 67% of people want washroom managers to prioritise environmental sustainability."

Recommendations:

1. Lean into inclusive hygiene

Washroom users said that when the following “must have” elements are provided, which exemplify inclusive hygiene, the majority (59%) of people say a business can improve its positive image:

• Toilet paper and paper hand towels in dispensers that are easy to grasp (67% said these are a “must have”)

• Spaces and design elements that enable privacy (63%)

• Disposal bins in the stall for personal items including incontinence and menstrual products (60%)

• Physical accessibility – including grab bars and ramps – for everyone (58%)

• The availability of paper hand towels (57%)

• Features in public washrooms that enable caregivers to meet their needs (40%) such as changing tables

2. Promote sustainability

The washroom is an overlooked place for reducing environmental impact by businesses, yet 67% of people want washroom managers to prioritise environmental sustainability. Tork recommends the following actions:

• Promote sustainability practices with signs in the washroom

• Ensure teams understand the importance of responsible sourcing and look for third-party certified products using training and educational assets.

• Control consumption with one-at-a time dispensing to reduce waste.

• Support sustainability goals – avoid landfill with recyclable packaging and recycling schemes like Tork PaperCircle® paper towel recycling.

3. Support employee efficiency

Investing in washroom features and supporting cleaning teams can improve business revenue. To empower cleaning staff, many of whom feel unsupported and enhance guest experiences, Tork recommends:

• Working smarter with data-driven cleaning that identifies service needs in a facility.

• Installing high-capacity dispensers that reduce the need for frequent refills, allowing cleaning staff to focus more on cleaning rather than refilling.

• Using compressed towels for refills to serve more guests before cleaners need to refill again.

• Sourcing products with ergonomic packaging including Tork Easy Handling® packaging for easier carrying, opening and disposal.

Olivia continued “By addressing these critical aspects, hospitality businesses can help washroom users and cleaners meet their basic needs and deliver an experience that meets the needs of as many as possible.

"Investing thoughtfully in inclusive hygiene, sustainability, and operational support not only meets evolving public expectations but also improves business performance.”

THE WORLD’S ONLY RECYCLED HAND DRYER LAUNCHED BY phs Group IN NEW RECYCLED WASHROOM RANGE

Leading hygiene services provider phs Group has launched the UK’s first 100% recycled washroom essentials collection.

The ReVive range, is the UK’s first and only up to 100% recycled washroom range and includes paper towel dispensers, soap dispensers, air fresheners, sanitary disposal units, nappy disposal units, and hand dryers.

The ReVive family of sustainable washroom products has been designed by phs Group’s in-house development team following direct feedback from customers for support to reach their sustainability targets.

Forty-six per cent of UK businesses have implemented sustainability reporting, with a further 43% clamouring to hit sustainability targets. Each product has been designed to help businesses dramatically reduce their carbon footprint while still providing a premium user experience.

Made from recycled ABS plastic, ReVive products release four times less CO2 emissions than non-recycled products. All products in the ReVive range are also recyclable at the end of their useful life contributing to phs’ circular economy strategy.

All waste collected from these units will also be converted into renewable energy via phs Group’s LifeCycle Strategy, continuing the circular economy, and further allowing businesses to contribute positively to a more sustainable future.

The products’ design mirrors its recycling credentials, with a speckled finish indicating there are recycled materials included in every piece in the collection.

Amanda Haywood, head of product development at phs Group said: “Every product in the ReVive range wears its sustainability with pride. The speckled, premium finish isn’t a design choice, it’s proof recycled materials are built into our products.

“For facility managers, that proof is powerful. ReVive helps organisations cut carbon but also visibly showcase their green credentials to teams and customers. With our ReVive Range, sustainability looks different, because it is different. We have gone further than any other hygiene supplier with our sustainable and recyclable products –and the proof is in the product.”

Matthew Brabin, CEO at phs Group said: “phs is a business that can have a genuine positive impact on our customers’ carbon footprint.

“We are dedicated to achieving Net-Zero emissions by 2040, and our own efforts to achieve this can directly positively benefit all the organisations we work with too.”

“The ReVive range is further evidence of our commitment which complements several sustainable initiatives at the business including our service fleet of Euro VI-compliant vehicles, electric vans, and e-Cargo bikes as well as our renewable energy from waste LifeCycle scheme.

“Each ReVive product proudly displays our recycled logo, making it easy to show customers and employees that organisations care about the environment, just like we do.”

Headlam Hall HEAD CHEF COOKS UP CAREER MOVE WITH PROMOTION TO GENERAL MANAGER

It’s all change at the top for County Durham hotel Headlam Hall, as former head chef Austen Shaw steps up to the role of General Manager - replacing David Jackson who made exactly the same move almost 30-years ago.

Mr Shaw has taken over as GM after two stints as head chef at the 17th Century

hotel near Darlington. And his promotion echoes that of his predecessor, who made the same progression back in the 1990s.

Joining the family-run hotel in 1999 as a teenager in the role of chef de partie, Austen worked his way up under David’s guidance and was promoted to head

chef in 2003. Keen to explore new opportunities, he left in 2009 to launch his own business and also spent a few years working at a leading Darlington patisserie Robineau, where he honed his pastry skills.

In 2018, he returned to Headlam Hall as joint head chef before taking up the role full time and last summer, was offered the opportunity to become GM when David announced his retirement.

“This has always been my goal, I’ve always wanted more, to seek the next challenge,” he said. “I came here in 1999 and even though I left for a bit of a sabbatical, Headlam Hall has been my life.

“Last year, I sat down with the family and they asked if I would be interested in taking on the role of GM as David had expressed his interest in retiring…and here we are.”

Following Austen’s promotion, Richard Allen has been promoted from Sous Chef to Head Chef.

Pierre Minotti APPOINTED AS EXECUTIVE CHEF OF Orrery AS RESTAURANT PREPARES FOR EXCITING NEW CHAPTER

The Evolv Collection, the multi-awardwinning hospitality group led by Martin Williams and founded by Sir Terence Conran in 1991, is delighted to announce Pierre Minotti, the accomplished Executive Chef behind the two-Michelin-starred Alex Dilling at Hotel Café Royal, as Executive Chef of Orrery.

This appointment marks a significant milestone for the award-winning Marylebone restaurant, which recently announced it would be closing temporarily for a comprehensive refurbishment as it enters an exciting new chapter, which will reopen in Spring as Orrery by Pierre Minotti.

Pierre brings an exceptional history to Orrery, having achieved one of the

most impressive accomplishments in recent UK culinary history, earning two Michelin stars for Alex Dilling at Hotel Café Royal just four months after opening in 2022. His unwavering commitment to excellence, innovative approach, and mastery of French haute cuisine have established him as one of London’s most respected culinary talents.

Speaking about his appointment, Pierre Minotti said: “I’m incredibly excited to join The Evolv Collection and bring my vision to life at Orrery.

“This is an opportunity to create something truly special, a fine dining restaurant with Michelin-star ambitions, but with a distinctly different atmosphere than traditional haute

cuisine establishments. I want to create a place where people feel comfortable and relaxed while enjoying exceptional food prepared with the very best ingredients.”

PICTURED: Outgoing GM David Jackson (left) and Austen Shaw (right)

CHEF SPOTLIGHT: SEBASTIAN FRANK

Sebastian Frank, acclaimed chef and owner of Berlin’s two-Michelin-starred restaurant Horváth, will be guest chef at Nova Maldives from 10 to 15 May 2026, presenting an exceptional culinary residency. Originally from Austria, Frank has developed a distinctive culinary signature through his philosophy of “emancipated vegetable cuisine” — a radically personal approach that moves far beyond conventional fine dining.

For Nova, Sebastian Frank has created a series of new menus under the theme “Roots & Waves” — bold, uncompromising and defined by clarity. The menus express the essence of his cuisine: no artifice, no luxury for luxury’s sake. Instead, seemingly simple ingredients take centre stage, elevated through precise craftsmanship, creative techniques and the transformative power of time. The result is food with purpose, character and lasting impact.

At the heart of Chef Sebastian’s emancipated vegetable cuisine is an uncompromising focus on vegetables and fruit. During his residency at Nova, ingredients such as aubergine, spinach and pumpkin will play a central role, reflecting his commitment to regional and seasonal produce. By exploring their flavours in multiple dimensions, Chef Sebastian creates a completely new culinary experience. The predominantly vegetarian focus not only reflects his personal philosophy, but also aligns seamlessly with Nova’s sustainability-led concept.

During the residency, Chef Sebastian will host two exclusive gourmet dinners at Flames Restaurant on 10 and 15 May 2026. On 12 May 2026, guests will also have the opportunity to take part in a vegetable-focused cooking class at Soul Kitchen, where Chef Sebastian will present the signature recipe of his iconic dish “Celery – Mature and Young”. The celery component of this dish undergoes a unique maturation process lasting an entire year.

An optional, trend-setting non-alcoholic beverage pairing will be available alongside the menus, featuring tea infusions, house-made vegetable juices, premium oils and refined reductions. All menus are offered either fully vegetarian or, alternatively, with locally sourced fish or meat components.

Sebastian Frank describes his philosophy in his own words: “Restriction is focus, and vegetables are my strongest form of expression. I continually engage with my culinary roots, which enables me to create dishes that emotionally resonate with people. I am very much looking forward to introducing Nova’s guests to my emancipated vegetable cuisine — with refined dishes that unite Maldivian and regional ingredients.”

This approach fits seamlessly with the ethos of Nova Maldives, where enjoyment, sustainability and modern lifestyle converge to create an exceptional fine-dining experience in the heart of the Indian Ocean.

“We are delighted to welcome Chef Sebastian Frank, a true pioneer of vegetable-led cuisine, to Nova,” says Abdulla Aboobakuru, General Manager of Nova Maldives. “We are excited to experience his creative dishes that combine Maldivian ingredients with regional produce. Maldivian cuisine lends itself surprisingly well to vegetarian and even vegan interpretations — traditional fish curry, for example, is now often prepared with sweet potato or jackfruit. Curries featuring pumpkin, aubergine, okra or chickpeas are also popular, alongside vegetarian snacks such as fried plantain or breadfruit. Our guests at Nova will be able to enjoy this diversity throughout the residency.”

For bookings and more information on the island resort, visit Nova’s website here.

SEAHAM HALL - BLENDING HISTORIC CHARACTER WITH CONTEMPORARY LUXURY

Nestled on the picturesque Durham Heritage Coast is Seaham Hall, an independent five-star boutique hotel that blends historic character with contemporary luxury. Dating back to the 17th century, this charming Georgian country house has been transformed into a luxurious Coastal Wellness Resort, offering guests a calm, restorative escape defined by service, exceptional dining, and a strong focus on wellbeing.

With 24 luxury suites, dog friendly options, and coastal lodges available to purchase or rent, Seaham Hall attracts guests seeking a refined British getaway, whether for a weekend recharge or a mid-week bolthole by the sea. While the Serenity Spa is a key part of the resort’s appeal, the team believe that wellbeing does not stop at the treatment room, as sleep is an essential part of guest wellbeing.

To deliver the highest standard of comfort, Seaham Hall specified Hypnos beds throughout the property, selecting from the Hypnos Signature Collection. Known for premium performance and handcrafted quality, the Signature Collection reflects the resorts own approach to quiet luxury. For guests, it means the reassurance that every stay includes the kind of comfort that supports deep rest, whether they are visiting for a celebratory weekend, a coastal break, or a dedicated wellness retreat.

“ “

Part of PoB Hotels, Seaham Hall’s excellence has been widely recognised.

Ross Grieve, Managing Director of Seaham Hall: “At Seaham Hall, every detail of the guest experience is considered, and sleep is one of the most important luxuries we can offer. Hypnos was a natural partner for us. As a British made, family run business with a Royal Warrant, they share our commitment to craftsmanship, heritage and exceptional quality. Their beds represent the very height of luxury, and aligning with a brand that mirrors our values allows us to deliver the level of comfort and refinement our guests expect.”

Part of PoB Hotels, Seaham Hall’s excellence has been widely recognised. The resort was named one of the best hotels in the world by La Liste for 2025, ranking number 68 in the UK and securing the top position in the North East of England. Serenity Spa has also received major accolades, including Best Boutique Spa at the Boutique Hotelier Awards and AA Best UK Spa Award in 2023 and 2024. Beyond its spa awards, Seaham Hall was crowned Small Hotel of

the Year 2025 at the North East England Tourism Awards and featured in The Sunday Times Top 100 Best Places to Stay 2024.

Guests can also enjoy two standout restaurants. The Dining Room offers a seasonal menu showcasing the finest local ingredients along with the hotel’s spa and evening restaurant, Geko, where guests can immerse themselves in a vibrant array of Japanese inspired dishes, set within a theatrical ambiance.

From sea air and spa rituals to exceptional dining and deeply comfortable beds, Seaham Hall delivers a luxury coastal escape designed to help guests truly switch off. With Hypnos specified throughout, the sleep experience becomes an integral part of the resort’s wellbeing promise, ensuring guests leave feeling restored, renewed, and ready to return.

For more information, visit www.hypnoscontractbeds.com or call 01332 497111

International Women's Day:

SOME OF THE LEADING LADIES IN HOSPITALITY, SHARE THEIR THOUGHTS, INFLUENCES AND ADVICE

Sujin Cho Chef & Co-ownerCalong, Stoke Newington

Is there a woman who has influenced your career, and why?

'There isn't one specific woman who influenced my career. When I first started working in kitchens, they were largely dominated by male chefs, and female chefs were rare. Over time, seeing more young, talented women enter the industry and watching other female chefs stand out in their fields has become a powerful source of motivation for me. It remains for me to keep pushing myself forward and continue growing within hospitality.'

Fanny Stocker - Co-Founder of Genuine Restaurants Group

What advice would you give women starting out in hospitality today?

'Firstly, don’t underestimate the value of starting at the very beginning. I began as a waitress and restaurant manager through university, that hands-on experience has informed every role I’ve held since. Understanding how a restaurant works on the floor gives you credibility and confidence throughout.'

'Secondly, learn the numbers. Creativity and service are essential, but understanding accounts, margins and operations helps you really get your head around what makes a restaurant tick and really get to grips with the mechanics.'

'Finally, find mentors and don’t be afraid to ask questions- question everything. You NEVER stop learning, learn from your mistakes and experience. Assume nothing - that is my mantra. Hospitality can be demanding, but it’s also incredibly supportive when you build the right network around you./

Nermin Khamosia – owner Ta’mini Lebanese Bakeries

What keeps you passionate about working in hospitality?

‘Hospitality allows me to combine creativity, connection, and purpose. It is a space where I can express my talents while building something meaningful alongside my husband. Running our own business comes with many challenges, but it is also incredibly self-fulfilling.'

'Sharing food with people from all over the world and creating experiences that bring them comfort and joy is what motivates me every day. As we grow, I continue to discover new strengths in myself, which fuels my creativity and drives me to keep innovating.’

Katie Welch, head of brandThe Mayfair Chippy

What advice would you give women starting out in hospitality today?

'Hospitality can be intense, but it’s also full of opportunity if you stay curious and committed. Find mentors, ask questions, and don’t be afraid to put yourself forward for new experiences. The skills you gain in this industry, resilience, people management, and creativity are incredibly valuable. Most importantly, remember that leadership comes in many forms'

Simeron Lily Patel - Co-Founder of KOKUM

Is there a woman who has influenced your career, and why?

'My biggest influence growing up was my grandma. I was surrounded by food and cooking from a really young age, watching her cook every day. She never measured anything - it was all by eye and instinct - and that’s how I first learned to cook. It taught me that food is about feeling, memory and intuition, not just recipes.'

'I’m also really inspired by women who build things from nothing and back themselves, especially in male-dominated industries such as hospitality. As a young female founder, I’ve had to learn as I go and figure things out along the way and seeing more women stepping into leadership and ownership roles makes it feel like there is space for us to build something of our own.'

Sujin Cho

Fanny Stocker

Simeron Lily Patel

Katie Welch

Nermin Khamosia

Luxury Hospitality Magazine - March/April 2026

BAIJIU & FOOD. PERFECT PARTNERS.

CONTENTS

Bristol hoteliers SAY ARENA WILL MAKE CITY A TOP DESTINATION AGAIN

IHG Hotels & Resorts APPOINTS

Neetu Mistry AS MANAGING DIRECTOR FOR UK & IRELAND

The Cut & Craft RAISES THE STEAKS AS IT GETS SET TO OPEN BRAND-NEW DINING SPACE AND ELEGANT LOUNGE BAR IN Victoria Leeds

Choice Hotels EMEA ANNOUNCES

LONG-TERM AFRICA GROWTH PLAN WITH 100-HOTEL COMMITMENT BY 2035

London Museum APPOINTS Green & Fortune AS EXCLUSIVE CATERING AND HOSPITALITY PARTNER

Nestlé Professional’s ‘Behind The Beans’: HOW BRANDED, SUSTAINABLE COFFEE IS REDEFINING GUEST EXPERIENCE AND DRIVING HOTEL REVENUE

Where Possibility Meets Performance:

Why Hospitality Leaders Trust WRS

BREATHING NEW LIFE INTO Chelsea’s Sloane Club: MORRISON DESIGN’S TRANSFORMATION

NORÐURFLUG: ICELAND’S PREMIER HELICOPTER EXPERIENCE

A Journey Beyond the Ordinary

Experience and Safety at the Forefront

Personalized Service, Unforgettable Memories

The Ultimate Way to See Iceland

JING TEA: REIMAGINING WHAT TEA CAN BE

A Brand Rooted in Craft, People and Place

The ‘A Ha’ Moment

An Invitation to Hospitality

WHY HARTLEY BOTANIC?

Structurally Superior

Astonishingly Beautiful

Knowledge Beyond Compare

A Reputation Second to None

Handmade to order – order now

AN INVITATION TO ENJOY THE OUTDOORS

ORLANDO O2 OUTDOOR

ARKE OUTDOOR

PATIO OUTDOOR

Creations designed to last

Red Sea Global REVEALS ADRENA, A NEW ADVENTURE AND ENTERTAINMENT DISTRICT

Roebuck Estates SELECTED AS British Airways Business Class WINE PARTNER

BRABANTIA: SUSTAINABLE DESIGN LEADERSHIP FOR LUXURY HOSPITALITY WASTE, BATHROOM & LAUNDRY SPACES

Down Hall APPOINTS TEMPLESPA AS OFFICIAL PARTNER FOR AWARD-WINNING Eden Spa

Groupe GM AND Compagnie de Provence UNITE TO REDEFINE HOTEL AMENITIES WITH AUTHENTIC PROVENÇAL ELEGANCE

Inspired by Apothecaries for a refined guest experience

Large-capacity solutions for modern hospitality needs

Kino RESTAURANT OPENS IN South Kensington WITH A BOLD NEW VISION OF MODERN JAPANESE CUISINE

Tom Simmons OPENS SECOND CARDIFF RESTAURANT WITH

EXCLUSIVE CHEF’S COUNTER EXPERIENCE

Automat Mayfair: A REFINED TAKE ON AMERICAN DINING OPENS ON Mount Street

INTERVIEW WITH TOM EARNSHAW

The Mayfair Chippy ANNOUNCES

FIRST OVERSEAS OPENING IN Riyadh

CITY STEAKHOUSE MRBL LAUNCHES IN LONDON’S ICONIC Leadenhall Market

Inception Group SIGNS FOR FLAGSHIP

LOCATION IN Covent Garden’s WORLD-FAMOUS MARKET BUILDING

THAI RESTAURANT MIKO Mei FAIR LAUNCHES IN Mayfair THIS APRIL

SOFITEL INTRODUCES LE VESTIAIRE

BRAND NEW LUXURY WARDROBE BY CORDELIA DE CASTELLANE

A new chapter for Sofitel style

Highlights from Le Vestiaire

REGISTRATION OPENS FOR Food, Drink & Hospitality Week 2026

National Chef of the Year 2026 OPEN FOR ENTRIES AS Craft Guild of Chefs UNVEILS SUSTAINABILITY LED BRIEF

Starter: Celebrating the season

Dessert: A chocolate finale

NATHAN DAVIES’ Vraic AWARDED MICHELIN STAR - A LANDMARK MOMENT FOR GUERNSEY

Tork ISSUES “WASHROOM GUIDE” TO HELP HOSPITALITY BUSINESSES UNLOCK HIDDEN VALUE

3. Support employee efficiency

THE WORLD’S ONLY RECYCLED HAND DRYER LAUNCHED BY phs Group IN NEW RECYCLED WASHROOM RANGE

Headlam Hall HEAD CHEF COOKS UP CAREER MOVE WITH PROMOTION TO GENERAL MANAGER

Pierre Minotti APPOINTED AS EXECUTIVE CHEF OF Orrery AS RESTAURANT PREPARES FOR EXCITING NEW CHAPTER

CHEF SPOTLIGHT: SEBASTIAN FRANK

SEAHAM HALL - BLENDING HISTORIC CHARACTER WITH CONTEMPORARY LUXURY

International Women's Day:

SOME OF THE LEADING LADIES IN HOSPITALITY, SHARE THEIR THOUGHTS, INFLUENCES AND ADVICE