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Elevate Your Guest’s Wellness With GAIA Skincare

GAIA Skincare’s Spa Treatments are developed to meet the varied needs of modern life, with our expert training placing guests in truly skilled hands, for a considered journey to calm and tranquillity.

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Editor – Maria Lapthorn maria@lhmagazine.co.uk Editorial Assistant – John Reynolds editorial@lhmagazine.co.uk Production/Design – Laura Whitehead laura@lhmagazine.co.uk

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Sales Executive – Sophie Evans sophie@lhmagazine.co.uk Admin Assistant – Jade Still jade@lapthornmedia.co.uk Accounts – Richard Lapthorn accounts@lhmagazine.co.uk Circulation Manager – Leo Phillips subs@luxuryhospitality.co.uk Publishing Director – Paul Attwood paul@lhmagazine.co.uk Lapthorn Media Ltd 5-7 Ozengell Place Eurokent Business Park Ramsgate, Kent CT12 6PB 01843 808106

CONTENTS Latest News 04 - 05, 06, 19

Technology & Software 38 - 39

Company News 08 - 09, 10

Opinion Piece: Why Barcelona Is One of Europe’s Most Exciting Culinary Destinations Right Now 40 - 41

Latest Openings 14 - 15, 34 - 35 Every effort is made to ensure the accuracy and reliability of material published in Luxury Hospitality Magazine. However, the publishers accept no responsibility for the claims or opinions made by advertisers, manufacturers or contributors. No part of this publication may be reproduced or transmitted in any form or by any means, mechanical, electronic (including photocopying) or stored in any information retrieval system without the prior consent of the publisher.

Opinion Piece: The Operational Costs That Add Up in a Commercial Kitchen 16 - 17 Luxury Destination: Angelo Cappellini & Opera Contemporary and the Villa Jolanda project in Brunate on Lake Como 18 The Rise of The “Coolcation” 25

Luxury Destination: As Egypt’s north coast captures the world’s attention, JAZ Elite Crystal continues to define the mediterranean luxury 42 Leisure & Recreation: Kempinski becomes Munich's ultimate insider 44 - 45 Events & Awards News 46 - 47

Opinion Piece: The buildings with a past make the best hosts 26 - 27

People on the Move 48 - 49

Show Preview: Independent Hotel Show 5th-6th October 2026, Olympia 28 - 29

The White & Private Label Expo is Back In London - 11th & 12th November 50 - 51

INDUSTRY NEWS

Grand Metropolitan Hotels INITIATES SEPARATION FROM VZB JOINT VENTURE AND FOCUSES ON OPERATIONAL GROWTH International hotel group strengthens its independent growth strategy through brand development, hotel management and digital solutions for the hospitality industry. Martin R. Smura, Founder & Chairman, Grand Metropolitan Hotels

Grand Metropolitan Hotels is further sharpening its strategic focus for the next phase of growth. The Group’s operational business is centred on hotel management, branding, franchising and affiliations, as well as the development of proprietary brands and digital solutions. Grand Metropolitan Hotels remains committed to the continued expansion of this independent business model. At the same time, the Group has initiated the separation from Grand Metropolitan Hotels Holding B.V., the Dutch investment holding company jointly owned with the Versorgungswerk der Zahnärztekammer Berlin (VZB). Grand Metropolitan Hotels generates its operating revenues primarily through hotel management, franchise and affiliation agreements. The Group develops and acquires proprietary hotel brands and strategic investments. Its portfolio includes, among others, TOP INTERNATIONAL Hotels, Voile d’Or Hotels & Resorts, Signature Hotels, Park

Avenue Hotels, as well as additional brands and investments. These activities form the operational core of the Grand Metropolitan Hotels Group. Another strategic focus is the development of digital and AI-powered solutions for hotel operations. Grand Metropolitan Hotels combines these technology initiatives with its management, branding and affiliation services to create integrated and scalable solutions for the hospitality industry. Grand Metropolitan Hotels Holding B.V., based in the Netherlands, is an investment holding company within the Group’s former corporate structure. The Smura Family Holding currently owns approximately 70 percent of the company, while VZB is the minority shareholder. The interests in TOP INTERNATIONAL Hotels, Voile d’Or Hotels & Resorts, Signature Hotels and the Group’s other brands and investments are held entirely within the

Elysium Retreats UNVEILS MAJOR UK EXPANSION STRATEGY WITH UP TO 12 NEW RETREAT DESTINATIONS UNDER CONSIDERATION UK retreat operator, Elysium Retreats, has unveiled plans for a major UK expansion programme, targeting up to 12 new destinations over the next two years as demand for high-quality natureled escapes continues to grow. Part of the Sight Acre Group, Elysium Retreats brings together distinctive countryside and waterside stays designed around nature, comfort and memorable time away. Luxury Hospitality Magazine

The brand is already established through two UK destinations: Fairwood Lakes in Wiltshire, home to waterside lodges, woodland lodges and a unique floating lodge, and Benview Lodges in Stirlingshire, where guests can enjoy peaceful lodge stays surrounded by rolling Scottish hills, close to Aberfoyle

and on the edge of Loch Lomond & The Trossachs National Park. With demand for premium UK staycations remaining strong and travellers increasingly seeking naturefocused experiences, Elysium Retreats is accelerating plans to build a nationwide collection of distinctive retreat destinations. The expansion will be delivered through a combination of acquisitions, the refurbishment of existing holiday and leisure parks, and the development of new retreat destinations in carefully selected locations across the UK. The growth programme forms part of the brand’s wider ambition to become one of the UK’s leading retreat operators,

INDUSTRY NEWS Grand Metropolitan Hotels Group. The Grand Metropolitan Hotels Group itself is exclusively owned by the Smura Family Holding. From the perspective of Grand Metropolitan Hotels, the joint venture has failed. Grand Metropolitan Hotels offered to acquire VZB’s shareholding in Grand Metropolitan Hotels Holding B.V.; however, no agreement could ultimately be reached. In addition, VZB did not approve a proposed capital increase put forward by Grand Metropolitan Hotels. Likewise, VZB declined the offer to acquire GMH’s shareholding. As a result, Grand Metropolitan Hotels considers the investment holding company to be blocked in key financing and structural decisions. The Group therefore regards the basis for continuing the joint venture in its current form as no longer existing and has initiated the separation process. The separation relates solely to the Dutch investment holding company. Grand Metropolitan Hotels will continue all other activities across its core business areas, including hotel management, branding, franchising, affiliations, brand development and technology. The legal and corporate restructuring of the joint venture will continue separately from the Group’s operating business under the guidance of its appointed legal advisers. Beyond confirmed procedural developments, the Group will not comment on ongoing legal proceedings.

creating a collection of locations that each have their own character and sense of place, while sharing the same focus on comfort, nature, warm hospitality and meaningful guest experiences. Matt Pressman, Operations Director at Elysium Retreats, said: “We’re seeing a clear shift in what guests want from their leisure time. People are looking for experiences that combine comfort, nature and genuine opportunities to disconnect from busy everyday lives.

The expansion represents one of the most significant growth initiatives undertaken by the Sight Acre Group within the UK leisure and hospitality sector.

As the global hospitality industry faces accelerating pressure from intensifying climate change risks, acute labor shortages, and everchanging regulations, the World Sustainable Hospitality Alliance Global Summit is heading to Paris from 8-9 December to transform high-level commitments into immediate, systemic action. Hosted by Accor in the heart of the French capital, the flagship two-day event will bring together more than 250 of the world’s most influential hospitality CEOs, experts, property owners, and investors. Representing a global network that spans over 66,000 hotels, 8 million rooms and more than 300 brands, the Alliance’s presence at the Summit signals a major shift toward industrywide accountability. Amid rising regulatory demands globally, the Summit’s agenda will dive straight into actionable execution frameworks. Key focus areas include accelerating the path to netpositive hospitality and establishing sustainable supply chain procurement pipelines. The Global Summit will feature immersive workshops, seminars,

and high-level strategy sessions, to tackle the sector’s most pressing sustainability challenges. An exceptional lineup of heavyweight speakers from across the global hospitality, travel, investment, and sustainability sectors, will be announced in the coming weeks. As the driving force behind this transformation, the Alliance brings together hospitality companies, strategic partners, and stakeholders to use the collective power of the industry to address local and global challenges. This year’s Paris event represents a major milestone in scaling those collaborative efforts. The Summit will also play host to the World Sustainable Travel & Hospitality Awards Gala on 9 December, an evening to celebrate the leaders and initiatives driving the industry’s transformation. With the countdown to Paris officially underway, the World Sustainable Hospitality Alliance Global Summit is set to establish a definitive roadmap for a net-positive future. By combining rigorous strategy sessions with the celebration of industry trailblazers at the World Sustainable Travel & Hospitality Awards Gala, the event stands as the premier platform for hospitality leaders ready to convert sustainability commitments into lasting, systemic resilience.

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“Our expansion strategy reflects that demand. By investing in existing leisure destinations and creating new retreat experiences, we’re building a collection of locations that offer something more distinctive while remaining true to the Elysium Retreats ethos.”

HOSPITALITY LEADERS CONVENE IN PARIS TO TACKLE INDUSTRY’S GREATEST PRESSURES

Registration for the Summit is now open, with exclusive discounted hotel rates available to delegates. Limited delegate places available to ensure an intimate, high-impact environment for collaboration.

INDUSTRY NEWS

PUTTING ON THE RITZ: Manchester Hoteliers Association CELEBRATES 21ST ANNIVERSARY WITH ‘ROARING 20S’ BALL UKHospitality

RESPONDS TO GOVERNMENT COST ANALYSIS OF ZERO HOURS AND SHIFTS REFORMS

Government analysis reveals up to £2.9 billion annual employer cost of reforms to zero hours contracts and shifts. New Government analysis estimates that the direct cost to employers of proposals to reform zero hours contracts and shifts is between £350 million and £2.9 billion a year. Kate Nicholls, Chair of UKHospitality, said: “The eyewatering cost of these reforms comes at the worst possible time for hospitality businesses, arriving on the heels of more than £5 billion in additional employment costs in the past two years. “More than 100,000 jobs have already been lost in hospitality as a result and the extraordinarily high cost of employment continues to restrict job opportunities, particularly for young people. This is on top of hospitality being disproportionately hit by business rates and our high rate of VAT.

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“The Government should be incentivising employment in hospitality, as a sector that employs the most young people, most part-time workers and the most non-graduates. “Instead, these reforms add yet more cost, at a scale that far outweighs the cost benefits for employees. “It’s critical the Government works with sectors like hospitality to reduce the cost of employing people and incentivise employment, rather than increasing costs and risking further lost job opportunities.”

Membership organisation comprising more than 75 of Greater Manchester’s key hotels, the MHA, has announced plans for its 21st annual ball. The popular event is hosted every year to raise money for local charities and celebrate the hospitality industry. Taking place on Thursday 29th October, the ball will return to Emirates Old Trafford for the second year running. Since the organisation’s inception, one of its key pillars has been charitable donations, raising hundreds of thousands of pounds from the annual celebration over two decades. This year’s chosen charities are Barnabus, Greater Manchester Mayor’s Charity, Wood Street Mission and national charity, Hospitality Action. MHA chair, Matt Townley, has set lofty aims to beat last year’s £45,000 raised. The event, which will take a ‘Roaring 20s’ theme, will also play host to the MHA’s annual awards, voted for by a panel of business and industry experts. Following usual proceedings, there will be a total of nine trophies presented on the night, including Unsung Hero, Rising Star, and Outstanding Contribution to Hospitality. Matt, who is also Group Operations Director at Dakota Hotels, said: “Now in its 21st year, the MHA ball has become a cherished tradition within our industry, providing an

opportunity to recognise achievements and support important charitable causes. Manchester’s hotel and hospitality community continues to demonstrate remarkable resilience and collaboration, and this year’s event will be a fitting celebration of those qualities. We look forward to welcoming colleagues, partners, and friends from across the sector for what promises to be a memorable evening as always.” The event has also amassed support from key local and national sponsors such as, WGC, Expedia, MMU, Stephenson’s, Elix Air, and Percipient. MHA’s five key industry partners; Nespresso, Silentnight, Howden, Mint People, and Purple Story will also continue supporting the organisation for a second year running. Pamela Reckert at Manchester Metropolitan University, said: “Manchester Metropolitan University is proud to sponsor the 21st Manchester Hoteliers Association Ball and support an event that celebrates the people and achievements that make Greater Manchester’s hospitality industry so exceptional.” The ball will be taking place on Thursday 29th October at Emirates Old Trafford, with more than 800 people expected to turn out. Tickets are available and can be purchased here. Entries are now open for the MHA awards and can be submitted here.

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INTERIORS

COMPANY NEWS

Fergus Stewart

The Lancaster Landmark Hotel COMPANY REVEALS GLOBAL EVOLUTION AS IT LAUNCHES ‘The Landmark Collection’ The Lancaster Landmark Hotel Company has rebranded itself as The Landmark Collection. The move brings together six world class properties: The Landmark London, Royal

Lancaster London, 15 Basil Street and Hotel Indigo London K West Shepherd’s Bush alongside The Landmark Bangkok and Lancaster Bangkok, under one umbrella. Central to this unification is the group’s significant spa and wellness portfolio, which operates at an impressive scale across both London and Bangkok, offering world-class facilities and expert-led treatments that define the collection’s holistic approach to luxury. This transition and new identity represents a fundamental shift for the group, moving from a traditional hotel operations team into a growing, multisector hospitality management company and development platform. This evolution is designed to create a scalable foundation for future growth in the UK and globally through the acquisition of additional hotels and serviced apartments. By unifying its global assets, the group is establishing a common service ethos and shared values whilst also protecting the independent identities and microcultures of each individual property.

The Original Ivy INTRODUCES The Ivy Edition Vol. 03, A NEW CHEF-CURATED MENU AVAILABLE EXCLUSIVELY AT West Street Something new is on the table as The Original Ivy introduces the latest volume of its exclusive chef-curated Edition Menu. Luxury Hospitality Magazine

The Original Ivy is delighted to introduce The Ivy Edition Vol. 03, the latest chapter in its exclusive menu series, available only at the iconic West Street restaurant. Carefully curated by The Ivy’s chefs, the new edition brings together familiar favourites and refined seasonal dishes, guided by exceptional ingredients, bold flavour and thoughtful execution.

COMPANY NEWS

“The launch of The Landmark Collection allows us to show up as one unified more powerful entity whilst still protecting each property’s individuality. By creating a scalable developer platform, we are not only streamlining our operations and improving guest servicing but also offering a varied and diverse selection of properties to a broader audience.” In addition, the brand evolution provides more varied and dynamic career opportunities, diversity and choice for its B2B corporate partners and accommodation options at varying price points to cater for different needs and audiences. This model allows the group to provide the stability and strength of a collection while delivering the deeply personal service for which its properties are renowned. Fergus Stewart (pictured left), CEO of The Landmark Collection and General Manager of The Landmark London said: “The launch of The Landmark Collection allows us to show up as one unified more powerful entity whilst still protecting each property’s individuality. By creating a scalable developer platform, we are not only streamlining our operations and improving guest servicing but also offering a varied and diverse selection of properties to a broader audience.”

Sunset Hospitality Group SIGNS 12 NEW DEALS AS GLOBAL EXPANSION ACCELERATES Sunset Hospitality Group (SHG) has announced 12 new signings in the last quarter, taking its global portfolio to 112 destinations across 27 countries, with a further 55 openings in the pipeline. The latest milestone marks another phase of rapid international growth for the Dubai-based lifestyle hospitality group, which has expanded by more than 150% over the past three years. New projects span 13 markets, from Hanoi and Manama to Milan, further strengthening SHG’s presence across Europe, the Middle East and Asia. Among the headline openings is METT Milan, launching this summer within the landmark Torre Velasca, alongside dining concepts including SUSHISAMBA, MIA and private members’ club Madison House. In Dubai, SHG will debut Kapitol later this month – a new immersive entertainment concept combining social gaming with food and beverage experiences – while

sea herbs and parsley sauce; Salted Beef with horseradish dumplings, swede, carrots and root vegetable broth; Treacle-Cured Pork Cutlet with fried hen’s egg, pineapple and grain mustard sauce; or a comforting Lentil and Aubergine Cottage Pie with roasted pumpkin purée and spiced tomato.

The menu opens with elegant starters including a vibrant English Goat’s Cheese Salad with heritage tomatoes, peach and toasted almonds; Potted Shrimp with seasoned brown shrimp butter, dillpickled cucumber and toasted granary bread; comforting Pea and Ham Soup with smoked ham hock, lovage and pea shoots; or Crispy Cod Cheek served with tartare sauce, cornichons and baby leaves.

An 8oz Grilled Sirloin of Beef with garlic butter, onion rings, roasted cherry tomatoes and baby watercress is also available for a £5.95 supplement, for those wishing to elevate the experience further.

For the main course, guests can savour beautifully prepared dishes including Pan-Fried Cornish Hake with silky cauliflower purée, confit potatoes,

To conclude, the menu celebrates timeless British desserts with a nostalgic Banoffee Pie, a refreshing Lemon Posset with raspberry compote and thyme shortbread, classic Eton Mess with English strawberries, or a selection of Cornish Yarg and Barkham Blue cheeses with apple and apricot chutney and wholegrain crackers.

Antonio Gonzalez, Chairman and Group CEO, Sunset Hospitality Group comments: “Sunset is the most successful lifestyle group, and the fastest growing in its category, full stop. We are building a full ecosystem of lifestyle experience with 112 addresses, 55 more coming, 12 new signings this quarter alone. “Kapitol is us going bigger and bolder than we ever have, and it’s the start of a whole new vertical for this Group. Qasbah is built from something real: a gathering place, reimagined for a city that’s always gathering people from everywhere. “And METT Milan, inside Torre Velasca, is us proving we can take an iconic landmark and give it a new soul. This is Sunset: we create, build and operate the best lifestyle hotels, the best restaurants and beach clubs, the best experiences around the world… for our clients to come together and celebrate life.”

Guests can also begin with one of The Original Ivy’s signature nibbles, from Truffle Arancini and Zucchini Fritti to the luxurious pairing of Imperial Caviar and Crisps, setting the tone for an elegant dining experience from the very first bite. Sean Burbidge, Executive Chef at The Ivy Collection, said:

“With every Edition Menu we look to create something that feels both familiar and fresh. Volume 03 brings together dishes our guests know and love alongside new seasonal additions, each chosen for the quality of the ingredients and prepared with care. It’s a menu that reflects everything The Original Ivy has always stood for: timeless cooking, bold flavour and exceptional produce.”

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Available daily from 11.30am until close, guests can enjoy two courses for £39.95 or three courses for £49.95, with each volume offering a carefully considered collection of dishes that reflects The Original Ivy’s enduring commitment to timeless cooking and impeccable hospitality.

Qasbah, opening later this year, will introduce a new Pan-Arab dining destination inspired by traditional gathering places and Moroccan influences.

COMPANY NEWS

Hilton RAMPS UP GROWTH ACROSS IRELAND WITH DoubleTree by Hilton Ashbourne SIGNING New signing brings DoubleTree by Hilton brand to Republic of Ireland and follows opening of Home2 Suites by Hilton Dublin City Centre Hilton is expanding its presence in Ireland with a range of signings, openings and brand debuts, marking a significant step in its growth and building on its existing portfolio of eight hotels across six brands. The upcoming openings will create more than 150 jobs and will bring the number of team members working at Hilton hotels in Ireland to nearly 1,000. The growth is boosted by an agreement to bring DoubleTree by Hilton to Ireland with the conversion of a 156-room hotel in Ashbourne, near Dublin. Expected to open as DoubleTree by Hilton Ashbourne in early 2027, the hotel will undergo a

comprehensive refurbishment, including upgrades to guest rooms, public spaces, restaurants and bars. Located 25 minutes from Dublin Airport, the property is well placed for business and leisure demand, further strengthening Hilton’s presence in Greater Dublin. Richard Mc Dermott, proprietor of DoubleTree by Hilton Ashbourne, said: “Partnering with Hilton marks an exciting next step for the hotel. Alongside a refreshed guest experience, it will help create employment opportunities and deliver long-term value for the local area.

“Backed by Hilton’s commercial strength and global loyalty programme, we’re confident the hotel will become a go-to destination for guests visiting Dublin and beyond.” The signing follows the opening of Home2 Suites by Hilton Dublin City Centre, marking the brand’s European debut. The 290-suite property introduces Hilton’s fast-growing extendedstay concept to the region, offering

apartment-style accommodation designed for both short and longer stays. Located just moments from O’Connell Street, the hotel caters to the growing demand for flexible, home-like accommodation among both business and leisure travellers. Paul Blackmore, vice president, development, UK & Ireland, Hilton, said: “Ireland’s enduring appeal makes it an attractive market for Hilton, with strong demand in cities and across the regions. The opening of Home2 Suites, alongside new signings including DoubleTree by Hilton Ashbourne, and continued expansion of brands such as Tapestry Collection by Hilton, underlines our confidence in the country.

“We remain focused on expanding our footprint and working with owners and partners to bring the right brands to the right locations while supporting tourism and long-term investment.” Alongside these developments, Hilton recently signed Cork City Centre, Tapestry Collection by Hilton. Expected to open in 2027 in partnership with JMK Group, the 103-room hotel will be located on South Terrace in the heart of Cork and will feature a mix of standard guestrooms and extended-stay accommodation, alongside a restaurant, bar and fitness facilities. The signing marks Hilton’s debut in Cork and builds on the growth of its lifestyle portfolio across the UK and Ireland. Hilton is also expanding its presence across Northern Ireland with a number of landmark projects spanning multiple brands. In Portrush, Hilton celebrated the one-year anniversary since the opening of The Marcus Portrush, Tapestry Collection by Hilton, which marked the brand debut of Tapestry Collection in Northern Ireland. It also expanded its DoubleTree portfolio through the signings of DoubleTree by Hilton Belfast City Ten Square and DoubleTree by Hilton Derry Londonderry.

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Looking ahead, Hilton is set to debut another brand in Northern Ireland – Tempo by Hilton Belfast City Centre. Expected to be the first Tempo by Hilton opening outside of the United States, the 144-room lifestyle hotel will bring Hilton’s wellness-focused brand to international markets for the first time, representing a significant milestone in the brand’s global growth strategy.

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BATHROOMS & WASHROOMS

UK'S HIGHEST-RATED AIRBNBS ANALYSED:

THE FEATURES BEHIND FIVE-STAR GUEST EXPERIENCES

“The bathroom is part of the stay and not just part of the room,” says Neil Thompson, Showroom Manager at Nôsa. “It’s where many guests relax after a day of travel, get ready for a night out or ease into the morning. The best hotels and holiday rentals know every room counts towards the guest experience, and the bathroom is no different. Thoughtful design, quality materials and a few standout details can take it from a functional space to one guests genuinely remember.”

“

The best hotels and holiday rentals know every room counts towards the guest experience, and the bathroom is no different.

immediate 'wow' moment to guests walking into a beautiful bathroom. A distinctive bathroom feature can become part of your property's marketing appeal, particularly for photography-led booking platforms.”

2. Create a spa journey each day:

“

Luxury bathroom specialist Nôsa bathrooms analysed the UK's top-rated Airbnbs to reveal the design choices helping properties create five-star guest experiences.

The 5 lessons for rental and hotel design: 1. Have a bath your guests won’t forget: 60% of the highest-rated properties featured a freestanding bath “Freestanding baths are a classic statement of luxury bathroom design, transforming a functional room into a space you want to linger in. Often, it's these statement pieces that give that

80% featured frameless glass showers, 65% had walk-in showers, and 55% included rainfall showers “A real trend is developing for bathrooms to be more like a private spa than just a functional room. Frameless glass offers the feeling of openness, and rainfall showers offer a sense of relaxation and ritual. It’s about making a space where guests can turn off and enjoy the experience, not just get ready. “With only 5% of properties featuring a shower-over-bath combination, it’s clear that premium accommodation is shifting away from small, purely functional bathrooms and towards hotel-style shower experiences. Guests increasingly associate spacious, spa-like bathrooms with premium stays.”

3. Size isn’t everything when it comes to creating luxury: 60% featured floating vanities and 65% used integrated sinks “A bathroom doesn’t have to be big to be luxurious. Smart design decisions in some of the most luxe spaces allow for a sense of spaciousness and serenity. Floating furniture and built-in basins create clean lines, remove visual clutter and give the room that polished, bespoke feel you’d expect in a luxury hotel. “For smaller bathrooms in rentals, these design choices can make the space feel more luxe without any structural changes - smart design can make compact bathrooms feel premium.” Luxury Hospitality Magazine

4. Select materials that feel timeless: 95% featured large-format tiles, while stone-effect appeared in 50% and marbleeffect in 45% of bathrooms “With the help of the large-format tiles, you get an instantly more refined,

BATHROOMS & WASHROOMS architectural feel. Fewer grout lines allow the beauty of the material to show through, and stone-inspired finishes add warmth and texture. The luxury trend we're seeing now is less about making a bathroom look ostentatious and more about creating spaces that feel timeless and connected to natural materials. Durable materials that photograph well and feel premium are becoming essential for guest-facing spaces.”

5. Lighting creates the mood 45% featured vanity lighting and 35% featured wall sconces “Lighting is one of the easiest ways to change the feel of a bathroom. Harsh lights can make a room feel clinical while layered lights create warmth and atmosphere. Wall sconces and vanity lighting are the finishing touches that make a bathroom feel designed, not installed. Lighting is a relatively simple upgrade that can transform guest perception.”

STATEMENT PANELS ADDED TO Kinedo’s KINEWALL RANGE

In addition to the new animal-inspired designs, Kinedo has also expanded several of its existing Kinewall collections with fresh new patterns.

Cow, Peacock and Lion panels join the distinctive Giraffe design launched last year, creating a bold new line-up for homeowners and designers looking to bring real personality into the bathroom.

Tangram is a new abstract oakcoloured wood-effect design, while Royal Foliage introduces a striking, large gold-leaf pattern to the Nature collection. Also joining Nature are Botanical Beige, Botanical Green and Exotic.

Ever fancied a Highland cow in your bathroom? Or perhaps a preening peacock, a glorious lion, or a giraffe with serious design attitude? Now you can. Kinedo has expanded its Kinewall range with a new portfolio of animalinspired wall panel designs under its Signature collection. The new Highland

The Minerals & Metals collection has been enhanced with Marble Haze and Corten Copper Stone, while the playful Hills design adds a splash of blue and orange in a flowing wave pattern. Hills joins the Patterns & Geometric collection alongside the new Mandala design, which brings a nostalgic decorative feel to the range.

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The Signature collection has been created for those who want to make a lasting impression. Designed to stand out, these eye-catching panels bring colour, character and style to everyday spaces, helping to transform bathrooms, cloakrooms and utility rooms into statement interiors. Whether used as a single feature panel in a shower, a standalone decorative panel in a cloakroom, or as part of a larger feature wall, Kinewall panels offer exceptional flexibility, durability and ease of installation.

The full Kinewall collection can be viewed on the Kinedo website and in the new downloadable brochure.

LATEST OPENINGS

The Shepherd Mayfair TO OPEN SEPTEMBER 2026 Ahead of its debut, the boutique Mayfair hotel reveals the first menu of signature restaurant Fayre The Shepherd Mayfair, the new boutique hotel opening in September 2026 in Shepherd Market, reveals the first menu from its signature restaurant, Fayre. Standing on one of the most storied plots in London, the hotel occupies the site of Mayfair’s oldest house known as ‘The Cottage’, dating back to 1618, where a

shepherd once tended his flock. The fields surrounding the cottage would later become home to the annual May Fair, before the architect and developer Edward Shepherd transformed the area into the intimate urban quarter that still bears his name today. It is a history that runs directly through the hotel’s identity and the neighbourhood it calls home.

Located on the ground floor of The Shepherd Mayfair, Fayre is a 62-cover restaurant serving seasonal dishes throughout breakfast, lunch and dinner service. The interior is defined by banquette seating, dark timber panelling and a rich berry-toned palette inspired by mulberry and blueberry hues, while wall coverings by urban artist Adam Ellis animate the space with theatrical scenes referencing the historic fair that once occupied Mayfair’s open fields. Ellis’ creations reinterpret the original May Fair gatherings, from livestock markets and theatres to jugglers and games of chance. Throughout Fayre, the history of Shepherd Market is reflected in both the design and the menu.

Quaglino’s, ONE OF LONDON’S MOST STORIED DINING ROOMS, IS REAWAKENED BY The Evolv Collection Nearly a century after Giovanni Quaglino first lit up St James’s, the restaurant that taught London how to dine, dance and be seen begins its next chapter this autumn

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Almost one hundred years after it first opened its doors in 1929, Quaglino’s, the glittering St James’s institution that has drawn royalty, writers, film stars and London’s café society for generations, will begin a spectacular new chapter under The Evolv Collection, following a significant restoration, a newly commissioned collection of art, and a menu that traces the remarkable journey of its founder. Now, under The Evolv Collection, Quaglino’s is being returned to its full glory, not as an exercise in nostalgia, but as a living institution restored for the present. The restoration honours the

room’s Art Deco bones and its famous staircase while introducing a newly commissioned collection of art and a reimagined day-to-night experience.

A Dessert bar (which takes the form of a Cannes ‘Tabac’ offering smoke-filled edible helium balloons, cannoli cigars and chocolate ashtrays).

At its centre is a menu that follows Giovanni Quaglino’s own journey, from Piedmont to Cannes, by way of The Savoy, bringing together Italian provenance, French classical technique and the best of British traditional dining.

True to Quaglino’s history, entertainment returns to the heart of the room, with a new stage bringing cabaret and live music closer to guests than ever before and theatrical raised booths around the perimeter of the dining room.

In addition to the famous Q Bar, which will also offer innovative cocktails reflecting Quaglinos’ journey including re-imagined Savoy classics, three new bars, anchor the unique experience: The Champagne bar; offering 24 champagnes by the glass and bottle A Fruits de Mar seafood counter which will serve mollusks, and crustacea, reminiscing of the original Conran feature design and offering, along with modern ceviche and tiradito small plates

In the spirit of Conran’s ‘democratisation of dining’, the restored Quaglino’s will pair its celebrated evenings of glamour and spectacle with a generous, accessible daytime offering of ‘Ten Pound Plates’, proof that a great London institution can belong to everyone… In the kitchen, Senior Brand Chef Daniel Scott brings three decades of culinary refinement to the role, drawing on a philosophy centred on

LATEST OPENINGS Like the hotel, Fayre has been conceived around warmth, familiarity and understated confidence. Rather than chasing trends, the restaurant draws inspiration from the great neighbourhood dining rooms of London, celebrating seasonal British produce, timeless cooking and an atmosphere designed to welcome both regular local guests and first-time visitors alike. The menu is built around seasonal British produce, celebrating familiar favourites and refined European classics designed to be enjoyed time and time again. Snacks include a lobster & prawn brioche roll and braised beef short rib croquette. Starters range from crispy duck confit salad and citrus-cured trout to scallops. Main courses include Gloucester Old Spot pork chop, a beef Wellington pithivier, dry-aged steaks and seasonal vegetarian dishes. The menu closes with “Puddings by the Glass”, a signature concept at Fayre in which classic desserts are presented in a tall glass as a nod to the theatre and spectacle of the original May Fair. Launching the series is the strawberry and Champagne trifle, with a new Pudding by the Glass introduced each week inspired by recipes and flavours from the era of the historic fair.

Other puddings on the opening menu include Paris-Brest with pistachio mousseline cream and chocolate chips, Baked Alaska with caramelised pear, hazelnut and honey, and blackberry Bakewell tart.

cocktails. Designed to welcome both hotel guests and locals, they reflect The Shepherd Mayfair’s wider ambition to become woven into the everyday rhythm of Shepherd Market rather than simply another hotel destination.

Fayre joins The Lounge, a relaxed café-style space with 46 covers and an outdoor terrace, and Teddy’s, a hidden late-night cocktail bar on the lower ground floor. Together, the three concepts create a collection of spaces that evolve naturally throughout the day, from morning coffee and neighbourhood lunches to late-night

Designed by Timothy Shepherd of Shepherd&, The Shepherd Mayfair comprises 82 rooms and suites across six floors. Conceived as a contemporary interpretation of Mayfair’s historic mansions, the hotel is rooted in the character of Shepherd Market, offering a neighbourhood-led alternative to the grand hotels traditionally associated with Mayfair.

ensuring an imaginative menu that reflects the venue’s unique heritage and inspirations, with signature dishes including Vitello Tonato Skewers, Pissaladiere, Turbot Mountbatten and Lamb Cutlet Milanese. Martin Williams, Chief Executive, The Evolv Collection: “Quaglino’s isn’t simply a restaurant; it’s a part of London’s story. Our job was never to reinvent it, but to return it restored, alive, and every bit as glamorous as the room Giovanni Quaglino opened in 1929.

approach to seasonal transitions and his proven ability to lead ambitious kitchen operations make him instrumental in bringing Quaglino’s vision to life. Group Culinary Consultant Miller Prada (formerly of Michelin-starred Humo) has collaborated on the collection,

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seasonality and ingredient-led cooking. His approach strips away unnecessary complexity, allowing the quality of produce - sourced directly from farmers, producers and fishermen - to define each dish. Recognised as Leading Chef of the Year at the 2024 This is Manchester Awards, Scott’s meticulous

“When Sir Terence Conran brought Quaglino’s back in 1993, he understood that real glamour should be open to everyone. Few rooms in London carry the history that Quaglino’s does, the royalty, the music, the feeling that anything might happen after midnight. We haven’t changed what Quaglino’s is; we’ve simply reminded London why it fell for it in the first place.” Quaglino’s will reopen its doors on 7th October 2026 at 16 Bury Street, St James’s, London SW1Y 6AJ, with reservations available from 5th August via www.quaglinos-restaurant.co.uk .

OPINION PIECE

THE OPERATIONAL COSTS THAT ADD UP IN A COMMERCIAL KITCHEN Ask a room of operators where the money goes and you get the same three answers in roughly the same order. Wages. Energy. Rates. Nobody giving that answer is wrong, and the past couple of years have given them every reason to give it.

quoted far less, and it’s the more useful number: preparation accounts for about 45% of the total, ahead of both spoilage and what comes back on plates. The proportions swing widely between outlet types, but prep leads almost everywhere.

The National Living Wage rose to £12.71 in April, an increase UKHospitality costed at around £1.4 billion across the sector’s wage bill. Energy has sat near the top of the sector’s list of pressures throughout and shows no sign of moving. And the closures have followed. Britain’s licensed market lost 305 sites on a net basis in the first quarter of 2026, according to NIQ’s Hospitality Market Monitor. That is an average of more than three a day.

WRAP costed the consequence properly, too. The true cost of a wasted ingredient runs well past what you paid your supplier, because by the time it hits the bin you’ve also spent labour on it, along with energy, water and handling. A carrot binned at delivery costs you a carrot. The same carrot binned after two hours of prep costs a good deal more than that.

So the three answers are the right ones. They are also the answers every kitchen in the country would give, which is what makes them such a poor explanation for anything. Two restaurants on the same high street pay the same minimum wage and roughly the same rate per kilowatt hour, and one of them holds its margin while the other doesn’t. Whatever accounts for that gap arrives without a letter, without a headline, and without a line of its own on the P&L.

Prep is where the food cost really goes Start with the bin, because it’s the most honest document in the building.

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WRAP’s benchmark study of the hospitality and food service sector put around 920,000 tonnes of food waste at outlets annually, roughly three-quarters of it edible. The headline figure gets quoted a lot. The split underneath it gets

So where does prep waste actually come from? Portioning discipline, partly. Technique, partly. Equipment far more often than most operators would guess.

A dull blade crushes where it ought to slice, so the chef leans harder and cuts wider to be safe. Trim gets heavier. Herbs go black at the edges. Fish tears instead of separating cleanly, and a brunoise that should take four minutes takes seven. None of that ever surfaces on a report. It surfaces as a food cost percentage that refuses to move however hard anyone leans on the section. Which puts knives in an odd position. Every other input in a kitchen gets costed per unit and watched: the protein, the oil, the gas, the hours. The one piece of equipment that decides how much of that protein survives contact with the board gets bought on price, dropped in a drawer, and replaced when it stops working. Most kitchens treat knives as a consumable and then wonder why yield won’t shift.

OPINION PIECE

The kit you buy twice The replacement arithmetic is where this gets away from people, because it’s spread thinly across the year instead of sitting in one invoice. Take a section running four knives at £20 each, replaced annually. That’s £80 a year and £240 over three, before the sharpening service has been paid a penny, and before you count the hours a section loses working around kit that’s gone off for grinding. Against that, a forged set bought once and maintained in-house looks expensive on the morning it arrives and stops looking expensive well inside the first year. Then there’s the injury cost, which sits in nobody’s budget. The HSE lists knives among the principal risks in catering, and it’s the blunt ones that do the damage, since a dull edge needs force and force is what makes a blade slip. Work out what a single reportable injury genuinely costs you. Cover at four hours’ notice. An investigation. A conversation with your insurer you’d rather not have had. A chef off the pass for a fortnight in the middle of a busy run. All of which rests on upkeep, and on a forged blade upkeep is more or less the whole proposition rather than an optional extra. There’s a caveat here worth stating plainly, though, because carbon steel wants hand washing, immediate drying and a wipe of oil now and then. That regime suits a chef’s own roll far better than a high-volume section staffed by whoever happens to be on that week. Stainless is the sensible answer wherever you can’t guarantee the discipline.

of prep that “ Anhashour to be done twice costs exactly what a good hour costs.

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Treated as equipment instead, the sums look different. A small set of forged kitchen knives that gets honed properly and stays in the block will outlast several drawers of stamped steel, and it holds an edge in between, which is the part that actually shows up in your trim.

A gasket and an edge fail the same way. Slowly, without an event, and on nobody’s list. Maintenance slides because skipping it costs nothing visible until the morning something fails midservice. Condenser coils want cleaning quarterly. Door seals want checking. Thermostats drift and want calibrating. All of it costs less than an emergency callout and far less than turning away a full room on a Saturday night. It’s dull work with no story attached, which is why it goes to the bottom of every general manager’s list and tends to stay there. You don’t need sub-metering on every socket to get on top of this. A shutdown checklist at close. A preheat schedule written around when food is genuinely needed instead of when the shift clocks in. Someone whose actual job it is to walk the line at the end of the night. That covers most of it.

The labour hidden inside every slow prep hour Labour gets scrutinised harder than anything else on the sheet, though the scrutiny nearly always lands on rota hours rather than on what those hours produced. An hour of prep that has to be done twice costs exactly what a good hour costs. So does an hour spent hunting for a steel. So does a section running forty minutes behind because the equipment fought back and nobody thought to log it.

Turnover makes all of it worse, and it compounds precisely where the tools are poor. A departure takes trained hands out of the kitchen and drops an unfamiliar pair in. Those hands don’t yet know which board runs short, which blade has gone, or how hard to lean on it. The cost of that shows up for weeks afterwards as slower prep and heavier trim and more work done twice, long after the rota looks full again on paper. Most operators file retention under recruitment. It belongs under food cost as well.

Finding them is the whole job None of these will ever appear on a P&L with a heading of its own. They show up as a food cost sitting a point and a half above where it ought to be, an energy bill creeping without explanation, a maintenance line that only gets spent in emergencies. Which means somebody has to go looking. Usually that’s one person walking the kitchen at four in the afternoon, asking what’s running, what’s blunt, and what went in the bin today. The headline costs will carry on making the trade press, and no single operator is going to shift the National Living Wage or the wholesale price of electricity. The quiet ones are at least yours.

The equipment that costs you when nobody is cooking The same blindness runs right through the building. Luxury Hospitality Magazine

Kitchens draw power at three in the afternoon with nothing on the pass. Fryers ticking over in idle. Extraction pulling hard above a range that went cold two hours ago. A walk-in whose door gasket stopped sealing properly some time last spring, so the compressor runs more often than it needs to, quietly, on a bill that arrives as one number nobody breaks down.

LUXURY DESTINATIONS

Angelo Cappellini & Opera Contemporary AND THE Villa Jolanda PROJECT IN BRUNATE ON LAKE COMO

Nestled within an architecturally charming setting, the villa has been reinterpreted through an interior design project capable of enhancing its historical identity with an elegant, sophisticated language perfectly in harmony with the atmosphere of the location. Taking center stage in the project are furnishings by Opera Contemporary and Angelo Cappellini, carefully selected to create a harmonious dialogue between historical heritage and contemporary sensibility. The rooms of the residence feature a refined selection of Clarissa, Osiride, and Ivette beds by Opera Contemporary, complemented by furnishings distinguished by soft lines, fine materials, and delicate beige and natural tones. The interiors blend seamlessly into the villa’s original spaces, helping to shape intimate and relaxing environments designed to

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Villa Jolanda represents a place capable of attracting an international clientele seeking not only an exclusive destination, but an experience deeply rooted in tradition, elegance, and a culture of beauty.

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Set on the hills of Brunate overlooking the breathtaking panorama of Lake Como, Villa Jolanda becomes the stage for an interior design project that celebrates the excellence of Italian design and craftsmanship through the intervention of Angelo Cappellini and Opera Contemporary, created in collaboration with Garamonds.

offer an exclusive and contemporary hospitality experience. The designer beds by Opera Contemporary express a welcoming, warm, and sensual aesthetic, achieved through the use of fine materials, artisanal craftsmanship, and a rich variety of textures that enhance the feeling of comfort and intimacy. The color palettes, dominated by natural tones with occasional accents of color, define refined and contemporary environments in which the bed becomes the absolute centerpiece of the bedroom space. The bedroom, the most personal space in the home, thus transforms into a private retreat away from daily stress: a place dedicated to relaxation, wellbeing, and the restoration of one’s energy. A distinctive element of the project is also the wooden dependency separated from the main villa, conceived as an elegant space dedicated to the traditional “five o’clock tea.” Angelo Cappellini interprets the charm of great Italian decorative tradition through a Louis XV-style living room composed

of sofas, armchairs, chairs, and coffee tables with crystal tops. The artisanal craftsmanship, carved details, and fine finishes fully express the brand’s savoirfaire, creating an environment with a refined and timeless character. The intervention at Villa Jolanda highlights the ability of Angelo Cappellini and Opera Contemporary to design environments where aesthetics, comfort, and identity coexist in perfect balance. It is a project that interprets contemporary luxury through manufacturing quality, stylistic research, and the enhancement of Italian heritage, set in one of the most iconic and internationally renowned destinations of the Lake Como area. The collaboration with Garamonds arose naturally, driven by a shared vision of hospitality and the authentic value of Italian lifestyle. Villa Jolanda represents a place capable of attracting an international clientele seeking not only an exclusive destination, but an experience deeply rooted in tradition, elegance, and a culture of beauty. From the very early stages of the project, a strong synergy emerged among the companies involved, united by the desire to enhance the historic character of the villa through furnishings and atmospheres capable of expressing Italian craftsmanship. This is a language made of artisanal details, refined materials, and high-end manufacturing techniques, designed for an international audience that recognizes Italy as a global benchmark for style and quality.

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In this context, the collaboration between Angelo Cappellini, Opera Contemporary, and Garamonds has helped create environments that are fully consistent with the soul of the villa, where contemporary design and classical tradition coexist in perfect balance, offering guests a sophisticated and timeless experience.

INDUSTRY NEWS

The Cumberland BACKS Hart Hambleton GROWTH WITH NEW FUNDING The Cumberland Building Society has strengthened its support for an established UK country house hotel – along with its fast-growing bakery arm—by providing a refinancing package designed to fuel the next phase of expansion. The society has provided new funding to Hart Hambleton, the Rutland based hospitality and food and drink group behind the business, enabling it to build on its recent momentum and pursue further growth opportunities. Supporting the group’s Hambleton Hall and Hambleton Bakery businesses, the funding builds on The Cumberland’s strong track record in aiding both hospitality organisations and businesses in the food and drinks sector. Owned by Tim Hart, Hart Hambleton has been a part of the region’s hospitality and food and drink offering for more than four decades, attracting guests from across the UK and abroad, as well as holding a strong following of local customers. The group encompasses Hambleton Hall, a Grade II Listed country house hotel, Hambleton Bakery, a food and drink business with eight shops and a cafe, and Hart’s Hotel and Kitchen. Tim established Hambleton Hall in 1980, growing it into a successful business whose restaurant has held a Michelin star since 1982 and regularly features among the top ten country house hotels in the UK, according to The Times and The Telegraph.

who worked as a chef in Hambleton Hall. The bakery now manufactures and distributes its own produce, supplying over 200 independent retailers, restaurants and cafes on a wholesale basis, while serving customers directly through its eight owned retail shops and cafe. It has been recognised nationally, being featured in ITV’s Britain’s Best Bakery and Wild About Food in 2012, which is still remembered by visitors today. While successful, Hart Hambleton looked to refinance the hotel and bakery businesses’ lending in a bid to maintain operations while opening up opportunities for future growth. Being introduced to The Cumberland by broker Zain Zaidi of Enness Global, the society’s Commercial team worked to understand the needs of both Hambleton Hall and Hambleton Bakery. As a result, the society’s dedicated Relationship Manager was able to develop a refinancing solution which met the ambition of the group. Tim Hart, Owner of Hart Hambleton, said: “The Cumberland understood what we have built here and what we are trying to achieve.

“This is not a straightforward business and having a lender with expertise across both hospitality and food and drink sectors made a real difference. “They took the time to understand the group properly, not just the numbers, but the ethos behind what we have built over the years. That level of understanding is increasingly rare, and it gave us confidence from the outset that we were working with the right partner.

“The refinancing gives us a strong foundation and the breathing room to focus on what we do best, running exceptional businesses and looking after the people who make them what they are.” With more than 30 years’ experience dedicated to providing commercial lending to hospitality businesses, The Cumberland also supports organisations across the food and drink sector, offering services including commercial mortgages, current accounts and savings accounts. Every commercial mortgage customer is supported by a dedicated Relationship Manager, providing tailored guidance and consistent support throughout the lending process and beyond.

Alongside the hotel, the Hambleton Bakery has grown into a significant food operation since it was established in 2008, headed up by Julian Carter

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HOTEL & GUEST ROOM AMENITIES

INTRODUCING ikona: HIGH-PERFORMANCE REST FOR EVERYDAY CHANGEMAKERS Ikano Industry Launches ConsumerFacing Mattress Brand Focused on Restorative Sleep Systems that Support Both Personal Wellbeing and Environmental Responsibility For nearly two decades, Ikano Industry, a core division of Ikano Group, which was founded by Ingvar Kamprad, the founder of IKEA, has quietly powered some of the world’s most trusted sleep brands. The company has announced the launch of its first consumer-facing mattress brand: IKONA. Backed by RePoliol®, a pioneering and proprietary technology that delivers high-performance comfort in a more responsible way, IKONA engineers high-performance rest for everyday changemakers with its adaptive mattresses designed to support the body, purpose, and lifestyle of modern consumers.

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As the largest global mattress supplier for IKEA, Ikano Industry has been producing high-quality sleep solutions since 2007. With IKONA mattresses, Ikano Industry’s decades of expertise are combined with a focus on better materials, circular innovation, and responsible manufacturing across the full value chain. Every IKONA mattress is engineered from the inside out for lasting comfort, support, and performance.

“Sleep is increasingly viewed as a performance tool, integral for mental clarity, productivity, emotional resilience, and longevity. Ultimately, better sleep enables people to live and perform fully,” said Silvia Galasso, Chief Sales and Marketing Officer for Ikano Industry. “As we looked at the industry from our supplier perspective, we felt that this promise of better sleep was not being delivered. We recognized we had the expertise to create a mattress platform that would address what consumers both want and deserve: high-performance sleep technology that supports both personal well-being and environmental responsibility and is made accessible through thoughtful pricing.”

Sustainability IKONA is engineering a smarter, more circular future for the mattress industry where sustainability is built into the product architecture – not as an afterthought. While sustainability is often defined by materials like organic fabrics and natural fibers, the biggest environmental challenge is the foam inside a mattress. Foam is one of the most difficult materials to recycle. Traditionally it is mechanically downcycled into lower value products or sent to landfills, where it takes hundreds

of years to decompose. It is estimated 15 to 18 million mattresses end up in landfills every year. Since 2013, Ikano Industry has been pioneering a technology called RePoliol®, a proprietary innovation that chemically reprocesses foam back into its base ingredient (polyol), allowing it to be used again to produce high-performance comfort. “Real sustainability is about how products are made, how resources are used, and what happens at the end of a product’s life,” said Galasso. “Our RePoliol™ technology transforms foam waste from both manufacturing and end-of-life mattresses so that we can not only keep materials in use longer but can reduce the amount of waste entering landfills.” IKONA uses other sustainable products in its mattresses including bamboo, a naturally derived fiber chosen for its breathable structure, moisture-wicking performance, and cool-to-the-touch feel; recycled steel coils; sustainable performance yarns from recycled sources that are engineered for durability and reduced resource consumption; and Repes, circular reprocessed fiber

HOTEL & GUEST ROOM AMENITIES technology from internal post-industrial sources.

Performance Technology Ikona mattresses combine advanced ergonomic design with personalized support technologies designed to adapt to each body’s unique needs for deeper, more restorative sleep. Developed from decades of award-winning mattress engineering and ergonomic research, IKONA’S IkoMapping technology optimizes weight distribution and supports the body’s natural spinal alignment in any sleep position. It uses five to seven precision support zones, created through IKONA -specific foam contouring or zoned coil construction, so the mattress responds to each sleeper’s unique body contours, ultimately reducing pressure points while improving overall stability. A unique IkoHarmony technology uses two independent cores inside one mattress so each sleeper can select the comfort and firmness that suits their body best. Nearly one in two couples prefer a different mattress feel, and this design removes the need to compromise by giving each side its own personalized support. When combined with IkoMapping, IkoHarmony offers the ultimate individualized sleep experience. Other core IKONA technologies include AreaCool, a multi-layer system with cooling yarns and breathable layers for all-night temperature regulation, and FlexCoil System, an individually wrapped coil technology that delivers precise contouring, motion isolation, and reinforced edge support. Unlike many other mattress brands, IKONA engineers and manufactures most of their mattress components, including their own four different foam technologies, many of which are powered by RePoliol™. Vertical integration allows IKONA to maintain consistent quality across every product, as well as thoughtful pricing.

Collections IKONA offers three different mattress collections – Solara, Térrava, and Borealis – with a range of technologies, comfort levels, heights and price points, and all with a 10-year limited warranty.

Delamere has announced the launch of a new 97ml oat drink following the success of its semi-skimmed milk mini bottles in the hospitality and foodservice industries. Designed for hospitality settings, such as hotel room trays, breakfast buffets and on-board catering, the bottles can be used to add to hot drinks or pour over cereal. The oat drink has been developed to offer a plant-based alternative to cows’ milk, enabling accommodation and foodservice providers to cater to different dietary requirements and evolving consumer preferences. The ambient product has a shelf life of up to six months and once opened, it can be treated as fresh milk and stored in the fridge. Each bottle contains 3-4 servings and can be re-closed and stored by guests, eliminating the single-use plastic associated with milk pots and sticks and saving time on repeat deliveries of fresh milk to rooms. The premium glass bottles, capped with an aluminium lid, are fully recyclable, supporting outlets in implementing responsible waste management practices.

Available now, the new oat drink can be purchased directly through Brakes and via wholesalers nationwide. Dan Yates, national account manager at Delamere, said:

“Our mini milk bottles are already a trusted choice in hotels and hospitality settings, so the creation of a plant-based oat drink in the same format felt like the natural next step when adding to the range. Sustainable, premium and convenient, we’re confident that it will soon be a staple part of the guest experience.” Located in Knutsford, Cheshire, Delamere has been producing award-winning dairy products for more than 40 years. It supplies an extensive range of speciality goat and cows’ milk based products to retail, wholesale and independent customers across the UK and in over 20 markets around the world.

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“Better sleep is not actually about the eight hours you spend in bed – it’s about the 16 hours spent out of it. How you show up, perform, live with intention. That means something different to each individual and we’ve designed sleep systems that respond to individual human needs,” said Galasso. “Life is not one size fits all – the way you sleep isn’t either.”

Delamere LAUNCHES 97ML OAT DRINK FOR HOSPITALITY INDUSTRY

HOTEL & GUEST ROOM AMENITIES

L’Occitane en Provence Hospitality ANNOUNCES NEW ALLIANCE PARTNERSHIP WITH Preferred Hotels & Resorts, THE WORLD’S LARGEST INDEPENDENT HOTEL BRAND L’Occitane en Provence joins Preferred Hotels & Resorts’ Alliance Partner Program, providing turnkey solutions to its global portfolio of independent luxury properties.

to provide best-in-class services and resources to its member properties.

L’Occitane en Provence announced its affiliation with Preferred Hotels & Resorts as a new addition to the brand’s Alliance Partner Program. This partnership solidifies L’Occitane en Provence‘s position as a recommended provider of high-end hotel amenities.

Camille Vautier, Global Hospitality Director at L’Occitane en Provence:

Manufactured in France, our amenities are made from natural ingredients, effective formula, and are inspired by the Provençal art-de-vivre. Our products’ assortment includes dispensers, refills,

miniatures, turndown items, accessories, and gift sets. We provide sensorial, sustainable, and effective wellness products for Preferred Hotels & Resorts member properties in America. Preferred Hotels & Resorts is renowned for its dedication to offering guests authentic, one-of-a-kind experiences across its global portfolio of independent hotels and resorts. By aligning with L’Occitane en Provence, Preferred Hotels & Resorts further solidifies its mission

“Preferred Hotels’ US portfolio includes esteemed places that align with L’Occitane en Provence in terms of guest experience, aesthetics, and shared values.” L’Occitane en Provence Hospitality offers a complete range of premium amenities and sensorial experiences designed to elevate the guest journey in luxury hotels, resorts and exceptional properties worldwide. The portfolio includes eco-designed dispensers, refined miniatures, solid amenities, and full-size retail products featuring the brand’s iconic collections. Beyond bathroom amenities, the offer extends to spa treatments, wellness rituals, guest gifts, and bespoke scent experiences such as signature fragrances and lobby diffusers creating a cohesive and immersive brand presence throughout the property. Continuing its commitment to innovation and sustainability, L’Occitane en Provence introduces newgeneration packaging solutions, including elegantly redesigned dispensers and eco-refill formats made from recycled and recyclable materials. These new designs combine refined Provençal aesthetics with operational efficiency, while significantly reducing plastic waste and supporting a more responsible hospitality model aligned with our Bcorp certification and core values.

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Representing more than 600 luxury hotels, resorts, residences, and unique hotel groups in over 80 countries, Preferred Hotels & Resorts brings strategic advantage to hotel owners, operators, and management companies through brand prestige and global operating scale, supporting the goals of its member hotels by providing strategic sales, integrated marketing solutions, comprehensive revenue management, global connectivity through reservations services, progressive distribution technology, and solutions-focused products and services from trusted partners through its Alliance Partner Program.

CASE STUDY

THE RISE OF THE “COOLCATION”

How overheated Brits are shunning the heat this summer for shade and indoor sightseeing As the UK experiences an extraordinary summer so far, with three widespread heatwaves and numerous climate records already broken, Brits are shunning the traditional beach holidays and day outs for cooler, inland shady spots and indoor sightseeing. The trend is being coined the “coolcation”, where holiday goers are skipping traditional sun-and-beach crowded hotspots to escape summer heatwaves and extreme weather. According to recent data, searches for “coolcations” are up 420% over the past three months and searches for “escape the heat” have risen 300% in the same period. One destination witnessing the coolcation trend is Bodmin Jail Hotel, located in-land at Bodmin, known as the gateway to Cornwall.

“We are perfectly situated for a range of nearby indoor sightseeing trips including the Eden Project, the historic Victorian estate of Lanhydrock House and Bodmin Keep - Cornwall’s Army Museum. “We are a welcome escape from overheated beach holidays and those wishing to take a break from the heat this summer.” With Brits increasingly wishing to escape the heat, the coolcation trend is expected to continue next year, as health-conscious travellers seek to avoid the high UV levels and extreme sun exposure in the peak summer months. For more information about Bodmin Jail Hotel’s experiences, visit bodminjailhotel.com.

“The hotel is a welcome break from the heat for our guests, with the original granite walls of the former cells keeping the heat out and guests cool this summer. We are perfectly situated for a range of nearby indoor sightseeing trips including the Eden Project, the historic Victorian estate of Lanhydrock House and Bodmin Keep - Cornwall’s Army Museum. We are a welcome escape from overheated beach holidays and those wishing to take a break from the heat this summer.”

Built in 1779 during the reign of King George III, the landmark reopened as a luxury hotel in 2021 following a £50 million restoration that transformed the long-derelict prison into a plush immersive destination while preserving its iconic Grade II-listed architecture and traditional construction, making it a perfect place to retreat from the heat. The Bodmin Jail Hotel has seen an increase in bookings during August this year, along with the adjacent Bodmin Jail Museum attraction, known for its award-winning tours and paranormal experiences. Jackie Kelly, Group Sales Manager at Bodmin Jail Hotel comments: “The hotel is a welcome break from the heat for our guests, with the original granite walls of the former cells keeping the heat out and guests cool this summer.

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OPINION PIECE

THE BUILDINGS WITH A PAST MAKE THE BEST HOSTS By Olaf Grögre, Director at Hyphen You stare up at the ceiling after landing on your perfectly plump bed at the hotel you’re staying in this weekend to explore Milan, Berlin or Porto. From the pretty edges of the picture rail to the original gold-flecked ceiling art and chandeliers to the cornices, paneling and statement fireplace, there’s a part of you that doesn’t want to leave, and you’re beyond glad that you chose this place over the chain you’d normally go for. They’re calling it the death of the ‘anywhere hotel’, with guests now demanding culturally and physically rooted design. Last year, over 90% of luxury travelers wanted to integrate history into their trips, and searches for hotels in upcycled historic architecture continue to rise year on year, revealing a shift in guests’ appetites. The explosion in demand for unique accommodation has spread to converted schools, banks, monasteries, castles, and courthouses. Take the Hôtel-Dieu Lyon, a former hospital now open for luxury stays or The Bodmin Jail Hotel in Cornwall, built in an 18th century prison which offers a prisoner experience package or a slice of opulence.

Psychology of the guests

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Somewhere with a restorative spirit that embraces specific craft traditions – whether that’s hand-carved staircases, timber beams, parquet or stained glass windows – immediately signals a sense of luxury to guests.

For investors, developers and architects, keeping that heritage at the heart of the project, and treating it as a design discipline rather than a compliance constraint, is essential. Luxury hospitality is moving away from replicable design and toward unrepeatable buildings. Conversions are inherently un-cloneable, which can pose a challenge for the teams behind these projects, but also gives them an incredible competitive edge against big new-build chains. Retrofitting also speaks to the mindset of the modern luxury traveler, who increasingly wants to feel responsible in how they travel. Conversions offer a genuinely sustainable option, with a far lower carbon impact than building from new.

Adding a commercial lens With boutique experience-led accommodation leading the way, it is no doubt that investors’ hunger for retrofitting is here to stay indefinitely. Investors want property that offers resilient operations, that complies with carbon and energy regulations, and can offer varied income sources, while presenting a piece of history and relevance in fast-paced European cities.

Offices are the obvious retrofit candidate; their generous floorplates, glazing and reuseable infrastructure can convert easily into hotel rooms. For comparison, take a prison conversion, which has highly cellular, restrictive layouts with minimal natural light, or a church with irregular window placement and large uninterrupted spaces that don’t subdivide well into individual rooms. With more than 3 million sq ft of office space reportedly acquired for potential hotel conversion in the past two years in London alone, the evolving trend to transform high-grade commercial building stock continues to grow at speed. Surplus office space is unlocking a significant pipeline for new hotel development across Europe. Existing structures provide scale, location, and infrastructure that new builds struggle to replicate. When done well, conversions offer faster delivery, lower upfront cost, and reduced carbon impact compared with starting from scratch.

OPINION PIECE In particular, the recently redesigned facade respected the original 1930s ribbon windows while also incorporating high-performance insulation and ventilated cladding to meet Germany’s Building Energy Act (GEG) standards. The guest experience is often shaped by the buildings we stay in, and small nods to a building’s past provide the type of character visitors want to experience as part of their trip. One significantly challenging but incredible transformation came from the conversion of a former bank within a highly constrained heritage environment in Rome. Here, technical problem-solving, regulatory navigation, and adaptive reuse transformed the building into an 83-room lifestyle hotel.

Despite the value offices offer hotel development, Europe’s building stock is much older and narrower than cities in the US or Asia. Pre-war commercial buildings and midcentury blocks with daylight-filled perimeter offices bring huge character, but uneven ceiling heights and inconsistent structural grids can make integrating air conditioning, electrical and plumbing genuinely difficult. Retrofitting new MEP without damaging or obscuring original features is one of the toughest parts of the job. However, it can be achieved with a conservationminded architect who routes services through non-original voids and later additions rather than through protected parts of the building. The same principle applies to considering back-of-house space from the outset. Without laundry services, loading docks, housekeeping storage, and staff routes, you don’t have a hotel – which is why the operational spine of your hotel must be designed first. A guest may never notice a badly planned back-of-house, but the operator and staff will feel it.

Heritage-first design in practice

The goal was to fit a modern hotel program into this historic building while safeguarding its value. Most

The guest experience is often shaped by the buildings we stay in, and small nods to a building’s past provide the type of character visitors want to experience as part of their trip.

Beyond the trend

of the mentioned challenges were faced and tackled head on through prioritisation of innovative space-making, ESG compliance and embracing the complexities of converting impressive heritage structures. From building the logistics hub under the courtyard to lab testing the historic ceilings for fire safety, and protecting features such as the original cornices, balustrades and wall paintings, the building was turned from a historic liability into a long-term, beautiful, income-generating hotel. Some developers and architects may see heritage features as a limitation or frustration, but the best and most memorable retrofits are those that have weaved or amplified them within the structure. Take an office building in central Berlin which was originally built in 1930, and is soon to become a 144room hotel retrofit. The project goal is to maintain the balance of keeping classic architectural features, while also ensuring modern efficiency.

Heritage hotels offer a competitive edge that new-build chains simply cannot replicate, but that edge must be earned. As Marseille, Berlin and Rome show, the buildings that succeed are the ones where heritage is treated as a design discipline from day one and where backof-house planning gets the same early attention as guest-facing spaces. It’s also worth being realistic about the moment we’re in. Experience-led travel is having a cultural moment, which like most trends might not last forever. The narrative of exclusivity that’s driving demand today won’t sustain itself on novelty alone. Those who will succeed are the operators who keep raising the bar on authenticity and craft, but who are also commercially and operationally focused. With millions of square feet of office stock coming onto the market across Europe’s cities, the pipeline for conversion is only growing. But the returns won’t come from the buildings alone. They’ll come from the teams behind them: architects and developers who pair a genuine respect for heritage with commercial intelligence to make these buildings work as hotels and not just look like one.

For more information visit: hyphen.archi

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A 19th century mansion in the heart of Marseille, originally built in 1860 and enriched with neo-renaissance detail, served as offices for much of its later life before its transformation into a 51-room hospitality venue.

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These examples reinforce that heritage features need not be an obstacle to modern hospitality standards. With the right approach, they become the very things that set a building apart, offering guests a sense of place that’s very clearly in demand.

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Heritage has a price

PREVIEW - INDEPENDENT HOTEL SHOW

INDEPENDENT HOTEL SHOW 2026: SHAPING THE FUTURE OF INDEPENDENT HOSPITALITY The Independent Hotel Show, in partnership with James Hallam Insurance Brokers, returns to Olympia on 5-6 October 2026, bringing together the people, ideas and suppliers shaping the luxury, boutique and independent hotel sector. Created for independent hotel owners, operators, general managers, designers and senior decision-makers, the show offers two days of product discovery, practical insight and networking. Visitors can explore solutions spanning technology, interiors, amenities, food and drink, guest experience and hotel operations, alongside a wide-ranging programme of talks and discussions. The theme for 2026 is ‘Shaping Tomorrow’, reflecting a sector that continues to evolve while retaining the individuality and character that distinguish independent hotels. It will explore how hoteliers, designers and suppliers can respond to emerging technologies, changing traveller expectations and commercial pressures without losing their distinctive identities. These ideas will be brought to life across three content spaces: the Hotel Business Stage, in partnership with eviivo,

management skills, team engagement, social media and authentic storytelling.

designed by Merav Bustan Design; the Innovation Stage, in partnership with Agilysys; and the Social Business Space, in partnership with Zennio, designed by Design Command. This year’s seminar programme will examine topics including the changing UK luxury traveller, hotel performance across the UK and Europe, making F&B profitable, maximising meetings and events opportunities and the impact of impending tourist taxes. Technology discussions will consider how hotels can prepare for the next generation of travellers, reach different generations through AI, use location data to identify new luxury audiences and respond as online discovery becomes increasingly influenced by artificial intelligence. Design-focused sessions will explore interiors for wellbeing, accessible hospitality, refurbishment as a driver of asset value and the future of flexible hotel spaces. Other speakers will address sustainability, mental health,

Across the show floor, exhibitors will present products and services for almost every area of a modern independent hotel. Focus on Hospitality will showcase IT, communications, connectivity and cyber security services, while Trybe will demonstrate software supporting bookings and operations across spas, leisure facilities and guest experiences. CRU Kafe will showcase organic, Fairtrade coffee, while Hawkridge Distillers will present English spirits and bespoke drinks solutions. Mint Linen will represent commercial laundry and linen hire, PCL Corporatewear will offer hospitality uniforms, Capitol will showcase customisable hotel amenities and Zennio will demonstrate automation and room-control technology. The first day will culminate in the Independent Hotel Show Awards, in partnership with Preferred Hotels & Resorts, recognising the hotels, people and design projects raising standards across the UK’s independent luxury hotel sector. For 2026, Independent Hotel of the Year has been divided into Over 50 Rooms and Under 50 Rooms categories, underlining a need to recognise outstanding hotels of differing capacities. The awards will also celebrate emerging hotel talent and outstanding design projects from across the sector.

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The Independent Hotel Show takes place on 5-6 October at Olympia. Register for your free trade ticket at independenthotelshow.co.uk.

The business event for luxury and boutique hotels.

DO BUSINESS With over 200 hotel suppliers

EXPLORE The latest hotel trends

LEARN At over 50 talks and workshops

CONNECT IN The Social Business Space

FIND OUT MORE AT: www.independenthotelshow.co.uk

PREVIEW - INDEPENDENT HOTEL SHOW

MAGCHARGE™ REDEFINES THE HOTEL GUEST EXPERIENCE WITH THE WORLD’S FIRST INTEGRATED WIRELESS CHARGING WALL OUTLET

As the world’s first electrical outlet with integrated Qi2 magnetic wireless charging, MagCharge™ enables hotels to offer guests effortless charging without cables, adaptors or clutter. Guests simply place a compatible smartphone against the outlet and charging begins instantly. For iPhone users, MagCharge™ also enables Apple StandBy mode, turning the phone into an elegant bedside clock and smart display. Unlike traditional charging solutions that require furniture mounted chargers, exposed connections or trailing cables, MagCharge™ installs into a standard

25mm wall box. This allows hotels to upgrade existing guest rooms in under 5 minutes and cost effectively, with minimal disruption to rooms or daily operations. Whether installed as part of a refurbishment programme or specified for a new hotel development, MagCharge™ offers a fast, simple and scalable solution. Its familiar format also makes installation straightforward for qualified electrical contractors. Available in a selection of beautifully crafted decorative finishes that complement CED Group’s AXENT wiring accessories, MagCharge™ combines advanced charging technology with exceptional interior design. The result is a refined and coordinated finish that integrates naturally into both contemporary and traditional hotel interiors.

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More than simply a charging solution, MagCharge™ is a visible statement of innovation.

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The hospitality industry is entering a new era of guest convenience with the launch of MagCharge™, a revolutionary patent pending innovation from CED Group that transforms the humble wall socket into a premium wireless charging experience.

More than simply a charging solution, MagCharge™ is a visible statement of innovation. It delivers the seamless technology modern travellers increasingly expect while helping hotels remove many of the maintenance problems associated with damaged charging cables, adaptors and exposed USB ports. With no physical data connection between the guest’s device and the outlet, MagCharge™ also provides a cyber secure charging experience, giving travellers added confidence when charging away from home. MagCharge™ can support sustainability goals by reducing demand for replacement cables, disposable adaptors and furniture mounted charging devices. Its integrated design creates a lasting room feature that can serve multiple generations of compatible devices.

As hotels compete to create more memorable and intuitive stays, the smallest details can often make the greatest impression. MagCharge™ is a rare innovation that brings together luxury, convenience, sustainability, security and future ready technology in one elegant MagCharge solution.

is exhibiting at the Independent Hotel Show Luxury Hospitality Magazine

Stand: 1819

By making charging completely effortless, MagCharge™ helps hotels delight guests today while preparing every room for the connected hospitality experiences of tomorrow.

For more information, visit www.magcharge.co.uk

THE SMARTER WAY TO BUY FOR HOTELS

One connected platform

Purchasing

PurchasePlus helps hospitality organisations get the fundamentals right: the right product, from the right supplier, at the right price. PurchasePlus is a cloud-based, AI-enabled Procure-to-Pay platform and curated B2B network purpose-built for hospitality. It connects the journey from what a business needs, to what it buys, receives, stores, consumes and ultimately pays for, bringing procurement, receiving, inventory, recipes, supplier management and accounts payable together in one connected platform. From food and beverage to operating supplies, engineering, IT and everything in between, PurchasePlus gives hospitality organisations greater control and a single, real-time view of purchasing, approvals, commitments, receiving, invoicing and spend.

Built around how hospitality operates Unlike generic procurement platforms, PurchasePlus is built around how hospitality actually operates. Requisitions are raised where the work happens and approved against the budgets that own them. Purchase orders reach suppliers in the format they already use. Goods receiving is captured at the dock or on a mobile device by the person taking delivery. Invoices are digitally processed and matched against what was ordered and received, allowing teams to focus on genuine exceptions rather than routine administration.

Invoicing & AP Automation Recipe & Menu Management Inventory Management Budgeting & Financials Supplier Engagement Reporting & Analytics

A connected data foundation Underpinning the platform is a common product identity and connected data foundation. This allows organisations to understand what they are actually buying, even when products are described differently by different suppliers. That creates the foundation for stronger price compliance, inventory management, recipe and menu costing, supplier management, reporting and traceability. With a connected data foundation, PurchasePlus also enables AI to turn procurement data into actionable insight.

A curated B2B network PurchasePlus also connects hospitality organisations with their suppliers through a curated B2B network, enabling buyers to purchase against negotiated agreements and approved suppliers while giving suppliers a more connected way to manage products, catalogues and pricing.

Works with your existing technology And PurchasePlus is designed to complement, not compete with, the technology investments hospitality organisations have already made. Integrations with ERP, POS and other operational systems allow PurchasePlus to become the connected procurement layer between hospitality operations, suppliers and finance. The result is a smarter way to manage one of hospitality's most complex operational areas. Greater control. Less manual work. Better visibility. More consistent operations. And ultimately, greater profitability.

The Right Product. From the Right Supplier. At the Right Price. Better Procurement. Better Hospitality.

Procurement Built for Hospitality The right product, from the right supplier, at the right price.

Want to see what better procurement looks like in practice? Come and see us at the Independent Hotel Show, London, at Stand 2268. We would love to show you how PurchasePlus can help your property take control of procurement, connect your operations and finance, and unlock greater value from your existing technology.

Natallie Cobden, Commercial Director UK & Europe, PurchasePlus natallie.cobden@purchaseplus.com +44 (0)7947 704 979 www.purchaseplus.com

LATEST OPENINGS

Kimpton UNVEILS Quinta da Marinha, BRINGING LAID BACK LUXURY LIFESTYLE TO PORTUGAL’S ATLANTIC COAST Surrounded by the natural beauty of Portugal’s Atlantic coastline, Kimpton Quinta da Marinha, the newest addition to IHG Hotels & Resorts’ luxury and lifestyle portfolio, is now open in Cascais. Located between the Sintra-Cascais Natural Park and the Atlantic Ocean, the 194-room resort introduces Kimpton’s distinctive boutique luxury to one of Europe’s most desirable coastal destinations. Just minutes from the charming centre of Cascais and within easy reach of Lisbon, the property brings Kimpton’s playful approach to luxury and life through striking design and sociable spaces combined with nature, wellness, and active living in a setting that feels both energising and restorative.

Kimpton’s bold approach to hospitality has redefined luxury lifestyle travel around the world, and Kimpton Quinta da Marinha continues that legacy with a resort experience deeply connected to its surroundings. The hotel reflects the colours, textures, and spirit of the neighbouring Sintra-Cascais Natural Park. Organic materials, warm neutral tones and Portuguese craftsmanship create interiors in guestrooms, shared spaces, and restaurants that feel both elevated and inviting. Depending on the room, travellers will find stunning panoramic views of lush forests, the resort’s 18-hole golf course, or the Atlantic coastline, providing a constant connection to nature.

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The hotel’s 180 guest rooms, plus 8 suites and 6 signature suites, embrace the relaxed sophistication of Portugal’s western coast, balancing contemporary comfort with a strong sense of place. Bathed in natural light, interiors feature mid-century influences, layered textures, and botanical accents inspired by the surrounding landscape. The result is an atmosphere that encourages guests to slow down, reconnect, and embrace the rhythms of coastal living. This message of tranquility travels beyond the rooms, with the breathtakingly designed Natur Spa, which offers holistic rituals and restorative therapies designed to relax, rebalance, and renew, along with the spa which features a jacuzzi, sauna, and seven treatment rooms.

LATEST OPENINGS

TWO BRITISH ICONS COME TOGETHER TO CREATE ONE OF LONDON’S MOST DISTINCTIVE LUXURY RESIDENCES In a celebration of British creativity, craftsmanship and style, Brown’s Hotel and Paul Smith announce the Paul Smith Grand Suite, a new threebedroom residence-style suite in the heart of Mayfair.

Food and drink have always been a cornerstone of Kimpton and the resort’s restaurant and bars are destinations in their own right, bringing together local ingredients and contemporary Portuguese flavours across a collection of distinctive spaces. From relaxed social moments at FICA! over specialty cocktails and wines, to elevated dining experiences at Ao Ponto, where the grill takes centre stage, guests can experience elevated Portuguese cuisine with premium meats, local seafood and seasonal delicacies depending on their unique cravings. Those looking for a more casual daytime experience can enjoy drinks at the outdoor pool bar, perfect for sipping between swims. Across the hotel, guests will discover spaces designed for connection, conversation, and memorable culinary curations. Paulo Jorge Costa das Neves Figueiredo, General Manager of Kimpton Quinta da Marinha, said:

Bringing together London’s first luxury hotel and one of Britain’s most celebrated designers, the new suite celebrates heritage, individuality and contemporary design through Paul Smith’s Signature Stripes, bold colour palette and playful sophistication. Expanding upon the much-admired Sir Paul Smith Suite, the Grand Suite reimagines the accommodation as an expansive three-bedroom private residence-style suite, connected by its own dedicated Paul Smith hallway. Created in collaboration with Olga Polizzi, Director of Design at Rocco Forte Hotels, it extends the warmth and character of the original suite across two additional bedrooms, creating a seamless and immersive guest experience.

by Charlotte Salt and Elaine King, bespoke glassware by Emsie Sharp and Stewart Hearn, and Scottish Harris Tweed fabrics throughout the suite. The suite also reflects Sir Paul Smith’s renowned ‘magpie’ collecting style, with English antiques, vintage Japanese screen prints, a vintage model yacht refitted with sails made from Paul Smith shirt fabrics, and distinctive bronze banana door handles. Together, these details create a richly layered environment that combines the intimacy of a contemporary Mayfair residence with the refined service and timeless elegance of Brown’s Hotel.

Throughout the residence, guests will discover Sir Paul Smith’s unmistakable sense of curiosity, colour and individuality. Highlights include curtains lined with the iconic Paul Smith stripes, inspired by tailored suit linings and tied back using genuine Paul Smith ties, alongside rugs from The Rug Company, hand-painted Signature Stripe porcelain lamps by Lyngard, commissioned ceramics

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“Kimpton Quinta da Marinha offers a new way to experience Cascais. Whether guests come here to play golf, unwind at the spa, discover the cuisine or simply relax in nature, we want every stay to feel personal, inspiring, and deeply connected to this destination. Kimpton’s signature warmth and individuality in every aspect of our work, from check-in to check-out, combined with the heritage of Quinta da Marinha, create an experience unlike any other in the region.” 35

COMPANY NEWS

The lounge has been designed with all types of passengers in mind, with spaces for small groups and families to socialise together, places to dine as well as a quiet area and private work rooms for those needing a sanctuary to catch up on emails. The decoration and design evoke a sense of calm and relaxation while wall finishings and artwork are reminiscent of Manchester’s industrial heritage and curate a sense of place and connection to the city.

Aspire Pre-Flight Hospitality TO OPEN THIRD LOUNGE AT Manchester Airport Aspire Pre-Flight Hospitality will expand presence at Britain’s third busiest airport with a new 300seat lounge in Manchester Airport’s Terminal 2 Aspire Pre Flight Hospitality (Aspire), Swissport International’s airport hospitality brand, has announced the opening of a new lounge at Manchester Airport. Following continued growth in the UK&I market, including new lounges in Liverpool and Birmingham, this latest expansion highlights increasing demand for highquality pre-flight hospitality.

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The new lounge is centrally located in the terminal, away from the hustle and bustle of the busy departures area. Featuring 300 seats and designed for all travellers, the lounge combines award-winning service, thoughtfully designed surroundings, and exquisite food and drink in one inviting space. “We’re delighted to announce our third lounge at Manchester Airport and second in Terminal 2. With a capacity of over 300, our guests can be assured of world-class, award-winning hospitality and a lounge designed to reflect our almost 40 years of experience in partnership with the airport. With a strong forward pipeline and significant continuous improvement projects to enhance the guest experience, Aspire has real momentum in the UK & Ireland as part of our global investment plan,” said James Millett, Director of Lounges UK&I and Global Customer Innovation at Aspire Pre-Flight Hospitality.

“This Aspire lounge brings the very best in lounge design and all the amenities that today’s modern traveller expects. We’re ensuring that our guests’ pre-flight experience is time well spent, providing them with the space to unwind, relax, dine and socialise before their departure.”

“We’re pleased to announce this latest opening at Manchester Airport as we continue to build out our lounge portfolio with new and expanded presence across key airports and markets worldwide. This Aspire lounge brings the very best in lounge design and all the amenities that today’s modern traveller expects. We’re ensuring that our guests’ pre-flight experience is time well spent, providing them with the space to unwind, relax, dine and socialise before their departure,” said David Collyer, Global Senior Vice President of Aspire Pre Flight Hospitality. Aspire Pre-Flight Hospitality, one of the world’s leading airport hospitality brands, welcomes around 6.4 million guests annually, including more than 1.2 million guests in the UK&I in 2025. The lounge portfolio includes not only the flagship Aspire Lounges but also partnerships with major airline lounges, alliance lounges, bank and credit card lounges, delivering a world-class experience to travellers around the globe. As of the end of 2025, Swissport operated 93 lounges around the world and continues to invest in premium airport hospitality concepts across key markets. With new openings in 2026, including lounges in Stockholm, Geneva. Calgary, Manchester and Vilnius, Swissport has a confirmed network of 106 lounges.

PURE PRODUCTS LAUNCHES GAME-CHANGING ODORBAC AIR 2Pure Products has launched the game-changing OdorBac Air, an airfreshening system which destroys odours on contact, prevents them from returning and keeps areas fresh. “OdorBac Air’s odour neutralising technology works at a molecular level, eliminating malodours and delivering freshness without masking,” says 2Pure Products Director James Law. “The unique OdorBac Air odour

removing solution is transformed into microdroplets and is projected into the atmosphere using specially developed air care dispensing systems that are designed for use in different areas of a building. “The technology attracts odour molecules into microdroplets and traps them. Specially formulated odour-destructive reagents within the patented formula then attack the

odour compound on a molecular level. This instantly changes the molecular structure of the odour, so it is no longer an odour.” OdorBac Air systems are available in a variety of dispensing models designed for use in different locations, depending on requirements. Available in 1 litre refill bottles, OdorBac Air oils deliver consistent and memorable fragrance. Options including Midnight Amber, Vanilla Ember, Pure Linen and Seraphine – keeping areas fresh and offering consistent odour neutralising performance to suit different environments.

Visit: 2pureproducts.com

SALTO AT THE INDEPENDENT HOTEL SHOW Salto is the leading access control solution in hotels across the world, with 25+ years of experience in the hospitality industry. Integrated within the SALTO WECOSYSTEM, a brand platform that brings together its core brands – Salto, Gantner, and Vintia – to lead the digital transformation of access and identity management, Salto prioritises the digital transformation of electronic locking technology, access and identity management. By supplying the technology, including door handles or access points, the credentials and the software, Salto provides a fully unified and streamlined system.

Salto at The Independent Hotel Show Stand: 1420

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Salto empower clients and end users to have complete control over their information by never storing unnecessary data, providing a safe and reliable experience. Visit: saltosystems.com

UNIFOCUS UNVEILS NEW AI-POWERED CAPABILITIES TO ENHANCE PERFORMANCE VISIBILITY FOR HOTELS New corporate analytics, a unified operations experience, enhanced Inspection capabilities, and AIpowered labour insights give hotel groups greater visibility and enable faster decisions to improve performance across their portfolios. Hotel groups are under increasing pressure to standardize quality across properties while reducing operational costs. Yet, their technology stack remains fragmented at the property level, giving hoteliers limited visibility into what is happening across their portfolio.

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Unifocus, the global leader in hospitality workforce management technology, announced a series of enhancements across its workforce management and operations suites. These enhancements extend the platform from property-level operations to portfolio-wide visibility and bring AI-driven insight to enable hoteliers to executive day to day operations more efficiently. Unifocus specializes in end-toend workforce management and operations, connecting labour planning, scheduling, time and attendance, and hotel operations. By modernizing and streamlining these processes, Unifocus equips teams with an integrated approach that creates more visibility for business leaders, better working environments for staff and, in turn, a better experience for guests.

The enhancements include:

• Corporate Operations analytics

dashboard: Hotel groups can now gain a single, portfolio-wide view of operational performance across the Maintenance, Housekeeping, Inspection, Service, and Glitch modules. This allows corporate and regional leaders to benchmark one property against another, achieving full visibility and easy comparison across all properties.

• Enhanced reporting and a unified

operations experience: Operational workflows now come together in a single application, the Unifocus Operations App, so frontline teams no longer need to switch between separate tools to see assigned tasks. Housekeeping, maintenance, service, glitch, and inspection sit in one place, reducing friction, simplifying training, and giving managers clearer visibility into performance. New reporting capabilities allow that activity to turn into insight leaders can action.

• AI-powered labour insights: AI

interprets labour variance for leaders, pinpointing the root cause behind it and classifying each issue as a cost, quality overtime, operational, productivity, or forecast risk, then recommending specific actions most likely to improve the outcome. This intelligent analysis gives leaders forward-looking visibility into labour performance and helps identify risks earlier and improve decisions across the business. A redesigned

home screen in Unifocus Workforce Management brings the most important labour, schedule, and operational signals together the moment a user logs in, answering a single question: what needs my attention right now.

• Enhanced Inspection capabilities: A

redesigned Inspection experience introduces standardized templates, weighted scoring that separates critical standards from minor issues, richer analytics, collaborative multi-user inspections, and improved auditability.

“Our customers are managing tighter margins and higher guest expectations than ever, and they need technology that helps them confidently and proactively take action to keep business on track,” said John Lockyer, CEO of Unifocus. “These enhancements bring AI-driven insight to solutions hoteliers already trust, built on more than 25 years of hospitality insight and expertise. This is not about doing more with fewer people. It is about giving teams the clarity to deliver the best possible guest experience with the people they have, while better managing the two largest cost lines in any hotel: labour and operations.” The enhancements reflect a broader investment across the Unifocus portfolio. Unifocus has offered predictive analytics to the hospitality market for over two decades; these releases bring that heritage forward to meet demand for AI-driven capability, backed by deep, hospitality-specific understanding.

TECHNOLOGY & SOFTWARE

Radisson Hotel Group LAUNCHES HOSPITALITY INDUSTRY-LEADING AI-POWERED REAL-TIME PRICE MATCHING TECHNOLOGY The new AI-powered feature automatically detects and matches lower third-party hotel rates in real time – eliminating manual claims, screenshots, and approval processes entirely, replacing the traditional Best Online Rate Guarantee model with a fully automated, real-time solution. Real-time pricing

Radisson Hotel Group has launched a leading AI-powered real-time hotel price matching technology, redefining how travelers book direct online. The new feature automatically detects lower publicly available rates for Radisson Hotel Group properties on third-party booking platforms and instantly matches them on RadissonHotels.com — removing the need for guests to submit claims, screenshots, or wait for manual approval. Unlike traditional best-rate guarantee programs, which require customers to identify lower rates and complete a manual claims process, price matching verifies and applies eligible lower rates automatically and in real time. The launch marks a major milestone in the Group's digital transformation strategy, establishing a new benchmark for price transparency and easy direct booking across the hotel industry. "Today’s travelers expect speed, simplicity and confidence when they

book,” says Gianni Di Fede, Global Chief Commercial Officer at Radisson Hotel Group.

“Price matching is our commitment to ensuring that guests who choose to book directly with us never have to wonder whether they could have found a better deal elsewhere. By automating the process in real time, we are making direct booking simpler and more transparent while delivering greater value to both guests and hotel partners.”

When a guest discovers a lower rate for a Radisson Hotel Group property on an online travel agency (OTA) or a search engine such as Google Hotels, the AI-powered system automatically verifies the discrepancy, and matches eligible lower publicly available rates, redirecting the user to the hotel’s website without the need for any further interaction. The feature is live across all Radisson Hotel Group properties worldwide and currently covers rates from leading OTAs including Booking.com, Expedia, Hotels.com, Agoda, Priceline, Trip.com, Makemytrip, and several others.

Benefits for guests and hotels For guests, price matching offers the confidence of knowing that booking direct through RadissonHotels.com always delivers the best available price, saving time and effort. For hotel teams, the fully automated process removes the administrative burden of managing price match claims manually, freeing staff to focus on delivering exceptional guest experiences. The automated model also provides greater visibility into pricing performance and customer behaviour, making it easier to measure impact and optimize direct booking strategies.

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Price matching forms part of Radisson Hotel Group’s broader digital innovation strategy focused on creating smarter, more seamless guest experiences through automation, AI integration, and enhanced direct booking capabilities. By replacing a legacy, reactive Best Online Rate Guarantee process with a proactive and fully automated solution, the launch reinforces the Group's continued investment in technology that simplifies travel planning while strengthening direct relationships with guests worldwide.

WHY BARCELONA IS ONE OF EUROPE’S MOST EXCITING CULINARY DESTINATIONS RIGHT NOW Barcelona has always been famed for its Gaudí architecture and picturesque coastline, but in recent years, the culinary scene has cemented the city’s reputation among discerning travellers. In 2024, Barcelona’s fine dining jewel, Disfrutar, claimed the top position on the list of the World’s 50 Best Restaurants, and at the time of writing, the Spanish city has 29 Michelin-starred restaurants.

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Inherited culinary knowledge matters deeply in this region, but Barcelona’s chefs and restaurants have made sure to play with the Catalan classics even as they preserve them.

How Barcelona Blends Traditional Catalan Cuisine with Modern Gastronomy

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The culinary offerings by no means stop there. The city is also home to an array of markets, wine bars, and bodegas that shape local cuisine. You don’t always need to vie with other tourists to taste the best of Barcelona. Some of the most unusual bites can be found in its quietest neighbourhoods. It’s that sense of discovery, the feeling that you can round a cobbled corner and find yourself at the city’s best-kept secret, that is part of what has made the Catalan capital such a draw for culinary enthusiasts.

Inherited culinary knowledge matters deeply in this region, but Barcelona’s chefs and restaurants have made sure to play with the Catalan classics even as they preserve them. The same push and pull defines the city’s casual eating, mapped out in a guide to Barcelona’s street food that runs from market stalls to hole-in-the-wall counters across the old town. Tapas bar menus are filled with

old and new interpretations of Catalan cuisine. Classic, rustic dishes like pa amb tomàquet and escalivada feature widely, as do newer additions that bring in Mexican, Peruvian, and even Japanese flavours. Heritage and modern gastronomy sit side-by-side in Barcelona. Sometimes, it’s on the same plate. You see this at the Michelin-starred restaurants such as Cocina Hermanos Torres, where recipes passed down through generations are re-imagined as gourmet meals. Even the more traditionally-focused establishments, such as La Pubilla, are in no way stultified by heritage. Every dish holds a strong sense of Catalan identity and yet still maintains a sense of modernity. This blend often comes down to the basic tenets of Catalan cooking: freshness, seasonality, and simplicity. By maintaining that foundation, even as they experiment, Barcelona’s restaurants have managed to find a balance between the old and the new.

OPINION PIECE

How to Experience Barcelona’s Culinary Scene Beyond the Tourist Hotspots

Quieter Neighbourhoods

The Seasonal Ingredients That Keep Barcelona’s Food Scene Fresh The quality of Barcelona’s food scene is largely shaped by the quality ingredients that the city’s chefs have access to. First, there’s the Mediterranean coastline, which, at different times of the year, is abundant with mussels, anchovies, sardines, and clams. The seafood is fresh enough that it’s usually dressed with little more than local olive oil and salt.

Markets La Boqueria is Barcelona’s most iconic market and worth visiting for its sheer scale, though some locals have complained that it’s lost its foodie edge. Food markets in general are a significant part of Barcelona’s food culture, especially as the city seeks to improve sustainability. Mercat del Ninot and Mercat de Sant Antoni have both been renovated in recent years and offer a quieter look into Barcelona’s culinary scene. They combine fresh produce with curated stalls selling local cheeses, olive oils, and artisan breads.

Bodegas and Wine Bars Some of the bodegas of Barcelona have barely changed their décor in decades and are easy to miss if you don’t know the treasures an old wine barrel and a peeling sign can signify. Others have updated to feel more like modern wine bars. What these establishments share is an appreciation for the side of Barcelona’s culinary scene that delights in local vermouths and wines.

Barcelona’s Food Scene is About The People Barcelona’s food scene is brimming with talented chefs, unique, seasonal ingredients, and a sense of heritage that somehow still embraces modernity. These aspects have helped make it one of Europe’s most exciting culinary destinations, but it’s not the first thing you notice as a traveller. The first thing many comment on is how social the dining culture is in Barcelona. Meals run long and late. Spaces are lively. Plates are often shared, and it’s not uncommon for strangers to strike up a conversation. Perhaps this is the true luxury of Barcelona’s food scene and why it’s become such a beloved destination. It’s not just the cuisine that is exciting, but the people and stories that it brings together around a table.

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Event culture reveals just how deeply gastronomy is woven into everyday experiences, with food and drink spending outweighing venue costs by almost four to one - one of the widest gaps seen anywhere in Europe.

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Barcelona is also surrounded by agriculture. There are wineries less than an hour from the city, nearby farms that produce cheeses and prized hams, and growers that focus on local specialities such as eggplants and sweet red peppers. In autumn, wild mushrooms foraged in the Catalan forests are a restaurant favourite, and in winter and early spring, look out for local artichokes. Some restaurants alter their menus entirely to focus on these seasonal ingredients as they appear.

Here are a few ways to eat well away from the crowds, whilst still getting a taste of the cuisine that has made this such a sought-after destination:

The kinds of establishments that travellers dine at aren’t always as important as the neighbourhoods they choose. The more residential areas such as Gràcia, Horta-Guinardó and Les Corts may not be as lively as the Gothic Quarter, but they have much to offer in the way of culinary experiences. All of these neighbourhoods lean more toward local clientele and still have a range of both Michelin-starred and Michelin-listed restaurants, as well as more low-key bodegas and tapas bars.

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The readiness of Barcelona’s chefs to embrace seasonality ensures that menus always feel fresh and rooted in the abundance of the moment. Each month of the year offers new produce and new culinary experiences.

Your drink order is just as important as your food order at these spots. A plate of anchovies is made all the more interesting by the right glass of vermouth, and cava gets new life as the perfect charcuterie accompaniment.

Barcelona’s increased popularity has meant that certain parts of the city are frequently overrun with tourists. It also meant that many restaurants are now booked out months in advance. Barcelona’s connection between food, drink, and social life extends beyond restaurants and into the city’s celebrations. Event culture reveals just how deeply gastronomy is woven into everyday experiences, with food and drink spending outweighing venue costs by almost four to one - one of the widest gaps seen anywhere in Europe. The city’s approach to celebrations shows that cuisine is not simply an accompaniment but often the centrepiece itself, with the data behind Barcelona’s celebration culture offering further insight into how food shapes the city’s social occasions.

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LUXURY DESTINATIONS

AS EGYPT’S NORTH COAST CAPTURES THE WORLD’S ATTENTION, JAZ Elite Crystal CONTINUES TO DEFINE THE MEDITERRANEAN LUXURY As international travellers increasingly discover Egypt’s Mediterranean coastline, JAZ Elite Crystal reflects a contemporary vision of luxury rooted in experience, atmosphere, and a true sense of place.

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Egypt's North Coast is entering a new chapter. Long celebrated locally for its pristine beaches, the destination is increasingly capturing the attention of international travellers seeking a fresh perspective on Mediterranean luxury. With elevated hospitality, thoughtfully curated experiences, and an evolving lifestyle scene, the region is increasingly drawing comparisons to destinations such as Mykonos, Ibiza, and Bodrum,

while offering an identity that remains distinctly Egyptian. Positioned on the shores of Almaza Bay, renowned for its crystal-clear waters and breathtaking coastline, JAZ Elite Crystal embodies the philosophy introduced by JAZ Elite Hotels, where experience, setting, and atmosphere shape the stay as much as service itself. More than a beachfront retreat, the property offers guests an immersive journey inspired by its surroundings, reflecting a contemporary approach to luxury centered on authenticity and meaningful connection. Every aspect of the experience has been thoughtfully designed to follow the rhythm of Mediterranean living. Mornings begin with uninterrupted sea views, afternoons invite guests to slow down and reconnect, while evenings unfold through elegant dining and memorable moments that celebrate the destination's relaxed sophistication. The result is a stay that feels effortless, immersive, and deeply connected to its surroundings. At the heart of the experience is JAZ Flavors, a culinary concept that

celebrates both local influences and international cuisine, offering guests a dining journey that evolves throughout their stay. Complementing this is Mividaspa, where bespoke wellness rituals, rejuvenating treatments, and tranquil spaces provide moments of restoration inspired by the calming rhythm of the Mediterranean. Together, these experiences transform a traditional beach holiday into an elevated lifestyle escape where wellbeing, and hospitality exist in perfect harmony. As Almaza Bay continues to evolve into one of Egypt's most sought-after coastal destinations, its hotel offering continues to grow alongside the expectations of today's luxury traveler. This summer marks another milestone with the introduction of JAZ Viva Casa Maza and JAZ Viva Villagio, two new additions to the JAZ Hotel Group portfolio that further enrich Almaza Bay's hotel landscape. United by the vibrant and energetic spirit of JAZ Viva, it is designed for modern travelers seeking meaningful connections and memorable moments from all-day DJ sessions and refreshing poolside moments to healthy bites and handcrafted cocktails. The two properties celebrate relaxed coastal living through thoughtfully designed spaces, contemporary comfort, and effortless hospitality, each expressing this lifestyle in its own way. Together, they offer guests even more ways to experience one of Egypt's most exceptional seaside destinations. Together, these experiences reflect the continued evolution of both Almaza Bay and Egypt's North Coast as destinations redefining luxury hospitality in the region. As global interest in Egypt's Mediterranean coastline continues to grow, JAZ Elite Crystal remains a defining expression of JAZ Elite Hotels' vision, inviting travellers to discover a side of Egypt where thoughtful hospitality, authentic experiences, and the timeless beauty of the Mediterranean come together to create unforgettable journeys. Every stay is a timeless escape to one of Egypt's most beautiful coastlines.

Kempinski BECOMES MUNICH’S ULTIMATE INSIDER Europe’s oldest luxury hospitality company “breaks the wall” of the hotel and offers guests the city itself

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In a world where everything is on display, true luxury is real access. With a radical concept, the E.R.A.s (Experience Real Access), and a Resident Curator who opens doors money alone cannot, Kempinski reclaims the role it defined a century ago: the Curator of the Good Life.

Kempinski is changing what a hotel stands for. Hotel Vier Jahreszeiten Kempinski Munich will be more than just a luxury stay. It becomes the gateway to the city: real access to Munich the way no hotel has offered before, the kind of access no amount of money alone can buy. Kempinski Group does it by launching a new hospitality concept: the E.R.A.s Experience Real Access. The E.R.A.s are thematic narratives intrinsically linked to the soul of a city, brought to life by Local Insiders who provide exclusive access and relay the city’s untold stories, allowing guests to Experience Real Access to the destination. Kempinski asks the guiding question “What E.R.A are you in?” and invites guests to explore each destination through immersive, story-driven experiences delivered by the Munich Local Insiders who live them. Following Kempinski Munich E.R.A.s, guests can join a private flight over Bavaria’s royal castles with the Wittelsbach dynasty’s historians, who will guide their private visits and host an exclusive dinner with private concert in the royal halls of the Nymphenburg Palace. They can savour all six Munich’s

OPINION PIECE

In Munich, the Resident Curator has designed three E.R.A.s, three distinct ways of living Munich rather than merely visiting it. Each one is built around real access to people, places and experiences that no guidebook can give you:

The Royalty Era A helicopter ride over five royal castles with the private historians of the Wittelsbachs, the house that ruled Bavaria for 738 years.

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We are expanding the role of the Hotel by turning it inside out: the Hotel is no longer a refuge from the city, but the gateway into it. We don’t book our guests a tour. We hand them the keys to the city. The desk that once gave you a map now offers you the city itself.

• Hosted by Markus & Vanessa Richter / great beers with a certified beer sommelier at the Kempinski hotel, the only place in the city where this tasting exists or can join a football legend and World Cup champion in his morning run. “For decades, luxury has meant the same room service in different postcodes,” says Barbara Muckermann, Group CEO, Kempinski. “We are expanding the role of the Hotel by turning it inside out: the Hotel is no longer a refuge from the city, but the gateway into it. We don’t book our guests a tour. We hand them the keys to the city. The desk that once gave you a map now offers you the city itself.” With the E.R.A.s - Experience Real Access, Kempinski reclaims its role as defined over a century ago: the Curator of The Good Life. Europe’s oldest luxury hospitality company has been in the business of the Good Life since 1872, when Berthold and Helene Kempinski opened a small wine bar in Berlin, where they invented the ritual of the aperitif and later turned dining into entertainment. Behind every E.R.A. stands the Resident Curator, whose personal connections to Local Insiders open doors that money alone cannot. In 1926, Kempinski appointed Leo Kronau as first Experience Designer, hired to curate every moment of a guest’s visit to Haus Vaterland, then the largest entertainment palace in the world. A century later, that role echoes under a new title, the Resident Curator.

Historians of the Wittelsbach dynasty.

Most people who study Neuschwanstein do so from a distance. Markus lived within its walls for years as the castle’s resident guardian; Vanessa has studied the Bavarian kings for her whole life. What they share with you is not researched. It is shared, remembered history.

A private ride through automotive history.

• Hosted by Helmut Käs, CEO of BMW

Classic, the custodian of BMW’s own history. He personally walks you through the workshops and the Classic showroom, on the site where the company was born in 1916.

Nymphenburg Palace by Royal Appointment.

The Regenerative Era

• A royal banquet lunch in the Hubertus

A cold plunge into the Eisbach canal, guided by a Wim-Hof expert, and a morning run beside Lothar Matthäus, the man who led Germany to the football World Cup.

Hall or Orangerie of Nymphenburg Palace, inspired by the table of King Ludwig II and paired with fine Bavarian wines. Through the lunch, a string quartet performing Wagner, the composer that King Ludwig protected and adored, sets the mood.

• A dinner at the Nymphenburg Royal

Residence, hosted by the Richters, with an intimate concert by Japanese pianist, sound performer, and composer Masaka Ohta.

The Craftmanship Era A painting masterclass among the artisans of Nymphenburg, handcrafting porcelain since 1747.

• Hosted by Anders Thomas, CEO,

Porzellan Manufaktur Nymphenburg. Create and paint your own unique art piece step by step, tutored by the masters.

A unique tasting of Munich’s Big Six beers poured side by side.

• Guided by Dr Sauer, one of Munich’s

few certified elite beer sommeliers. Savour all six Munich’s great beers in the historic Jagdzimmer of the Hotel Vier Jahreszeiten Kempinski, the only place in the city where this tasting exists.

• Mario Ströhlein, a Wim Hof-certified

guide, has spent years teaching cold exposure as a science, not a dare. He prepares your breath and your nerves in the calm of the hotel — then walks you to the Eisbach’s edge and back to the hotel sauna for your reset to be complete.

• Lothar Matthäus, 1990 World Cup

Winner and Ballon d’Or winner, World Cup captain, and still the only German ever named FIFA Player of the Year. In the mornings, he runs the English Garden. Some mornings, you run with him.

E.R.A.s and Resident Curators will expand across Kempinski’s portfolio, with Augustine Hotel Prague – the company’s first acquisition in more than fifty years – among the next to introduce its own E.R.A.s.

The E.R.As are open to hotel guests now at Hotel Vier Jahreszeiten Kempinski Munich. To explore them, visit our website.

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Aurelia VanLyden, Vice President Experiences, Kempinski Group says, “Kempinski’s Resident Curators are inherently local, spending their careers orchestrating the city’s cultural life, they compose E.R.A.s around one thing: personal connections that open doors to the city itself. Each Resident Curator is able to provide deep, meaningful access to the destination, its culture and most importantly Local Insiders, selecting

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stories and experiences that the guest deems worth tasting, discovering, and learning.”

EVENTS & AWARDS NEWS

Broadwick Soho IN LONDON’S WEST END JOINS Small Luxury Hotels of the World’s Finest Collection The characterful hotel becomes the first London property selected for SLH’s most distinguished collection Small Luxury Hotels of the World (SLH) has welcomed Broadwick Soho as the first London hotel to join its Finest Collection, a selection of exceptional, independent properties recognised for their distinctive character, unmistakable sense of place and consistently outstanding guest experiences.

life in his first London hotel project, combining English eccentricity, Jazz Age opulence and disco-era glamour. A dynamic assortment of materials, colours, fabrics and textures have been used to create a whimsical and colourful menagerie, embodying 70s hedonism.

bespoke furniture by Brudnizki, antiques and vintage curios. The hotel’s 10 suites and Penthouse are swathed in marbled wallpaper depicting floating elephants, tigers and exotic flora and fauna, complemented by handmade furniture such as custom minibars masquerading as brass elephants, made in Jaipur.

Set in the heart of London’s West End, Broadwick Soho brings a bold, bohemian and deeply personal expression of luxury to the collection. The 57-room hotel channels the glamour, eccentricity and creative energy of its neighbourhood through richly layered interiors, characterful dining and an evolving cultural programme spanning art, music, design and performance. It’s a vibrant hub for local creativity, connection and community.

Each room and suite has been meticulously designed, featuring

The kaleidoscopic hotel is also home to more than 300 original artworks, bringing

Conceived by a group of friends and creatives, the property, located at 20 Broadwick Street, Soho is partly inspired by owner Noel Hayden’s childhood memories of his family’s flamboyant seaside hotel in Bournemouth. Internationally acclaimed interior architect Martin Brudnizki brought the vision to

HOSPITALITY APPRENTICESHIP SHOWCASE 2027 Hospitality businesses from across the UK are being invited to bring along their outstanding apprentices to the annual Hospitality Apprenticeship Showcase (HAS), taking place at the House of Commons during National Apprenticeship Week.

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The event, to be held on Wednesday 10 February 2027, from 12.30pm–3.30pm in the Terrace Pavilion, House of Commons, will bring together around 120 hospitality apprentices from many of the UK’s leading operators for an afternoon celebrating the talent, ambition and professionalism of the industry’s future leaders. Over the past decade, more than 1,800 hospitality apprentices have attended the Showcase, making it one of the sector’s most prestigious events dedicated to recognising apprentice achievement. The Showcase provides apprentices with a rare opportunity to meet

their local MPs, demonstrate their skills, share their personal career journeys and hear from leading figures from both the hospitality industry and Government. It also gives Parliamentarians the opportunity to see first-hand the contribution apprentices make to one of the UK’s most important sectors and the vital role hospitality plays in supporting employment, skills and economic growth. Hospitality is one of the UK’s largest employers, offering careers across hotels, restaurants, pubs, contract catering, visitor attractions and events. Apprenticeships continue to provide an essential pathway in the industry, helping employers develop skilled, motivated teams while creating rewarding long-term careers for thousands of people every year. The HAS event celebrates not only the achievements of individual apprentices but also the commitment employers

make to developing future talent. Every apprentice attending has a story to tell, whether they have progressed from entry-level roles into management, discovered a passion for professional cookery, or built confidence and skills through workplace learning. The event has become one of the highlights of National Apprenticeship Week, shining a spotlight on the diverse and rewarding careers hospitality offers and challenging outdated perceptions of the industry. Hospitality businesses of every size, from independent operators to national brands, are encouraged to bring along their apprentices who have demonstrated commitment, enthusiasm and a passion for the industry. Whether they are just beginning their careers or have already achieved significant milestones, the Showcase offers a unique opportunity to recognise their success on a national stage.

EVENTS & AWARDS NEWS together internationally recognised names and emerging global artists. Highlights include works by Andy Warhol, Francis Bacon, Bridget Riley, Victor Pasmore, Faye Wei Wei and Casey Moore, alongside specially commissioned pieces created for the guestrooms and suites.

Ross Sneddon

A cultural address in the heart of Soho Broadwick Soho’s cultural programme further connects guests with Soho’s creative life. Since opening in November 2023, the hotel has hosted live performances from artists including Sister Sledge, Sheryl Crow, Sophie EllisBextor and Dave Stewart, alongside DJs, emerging talent, talks and events linked to London Fashion Week, Pride in London and Frieze. During Frieze London from 15 to 18 October 2026, Broadwick Soho will host an artist residency centred around Moroccan multidisciplinary artist Rita Alaoui. The programme will combine an artist-led workshop with access to Frieze London, private gallery visits and intimate conversations with artists, collectors, curators and cultural figures. “Broadwick Soho is exactly the kind of hotel Small Luxury hotels of the World was created to celebrate - a small hotel with a big experience” said Richard Hyde, Chief Operating Officer at Small Luxury Hotels of the World. “It is independently minded, deeply personal and inseparable from the character of its location. Every element, from its design and art collection to its cultural programming and hospitality, reflects a confident and original point of view.” He continued, “Finest Collection brings together hotels that are destinations in their own right. Defined by the strength of their identity, the quality and consistency of their guest experience and their ability to offer something genuinely distinctive. It’s the sum of all the small and thought details at Broadwick Soho that gives us an outstanding first Finest address in London.

Rocco Forte Hotels is delighted to announce that Ross Sneddon, Executive Pastry Chef at The Balmoral, Edinburgh, and Brown’s Hotel, London, and has been named Pastry Chef of the Year at the 2026 Catey Awards, the UK’s most prestigious hospitality awards. The award recognises excellence across the UK hospitality industry, with winners selected by a panel of more than 100 leading industry professionals. Ross receives the accolade in the inaugural year of the Pastry Chef of the Year category, recognising his outstanding contribution to the craft of pastry, innovation and mentorship across the industry. The award was presented at the Catey Awards ceremony on 7 July 2026. As Executive Pastry Chef, Ross leads the patisserie, bakery and confectionery teams at both The Balmoral in Edinburgh, and Brown’s Hotel in London, overseeing the development of exceptional pastry programmes while continually raising standards across two flagship Rocco Forte Hotels properties.

Alongside his culinary achievements, Ross has built a reputation as an inspiring mentor, supporting the development of young pastry chefs throughout his career. Many of those he has trained have gone on to successful roles in some of the UK’s and the world’s leading hotels and restaurants, reflecting his commitment to nurturing the next generation of hospitality talent. Commenting on Ross’s achievement, Richard Cooke, Managing Director, United Kingdom & Northern Europe, Rocco Forte Hotels, said: “Ross has been back at The Balmoral as Executive Pastry Chef since 2015, and for the past three years has been Executive Pastry Chef overseeing both The Balmoral and Brown’s in London. The focused devotion to his craft and his knowledge is underpinned by a curiosity which takes his creativity to an exceptional level, which he keeps building upon.

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“We are incredibly proud to be joining SLH’s Finest Collection and to be recognised alongside such an exceptional collection of independently owned hotels from around the globe. Our hotel was conceived as a love letter from Noel to his parents and from the very beginning, we set out to create a hotel with a true sense of place; one that celebrates the energy, creativity, and individuality of Soho through exceptional design, art, genuine hospitality, and unforgettable guest experiences” said Joshua Gardner, Managing Director and Founding Friend.

Ross Sneddon NAMED Pastry Chef of the Year AT THE 2026 Catey Awards

“Ross consistently elevates the product in our properties in the UK and beyond.” 47

PEOPLE ON THE MOVE

Hotel Café Royal ANNOUNCES LEADERSHIP APPOINTMENTS Hotel Café Royal, the landmark hotel on Regent Street at the crossroads of Mayfair and Soho, is delighted to announce the appointments of Alex Cooper as Hotel Manager and Jude Rozario as Executive Chef. The appointments further strengthen the hotel’s leadership team as it continues to build on its reputation as one of London’s most distinguished hospitality destinations. Alex Cooper has joined Hotel Café Royal as Hotel Manager, bringing extensive leadership experience from some of London’s most respected luxury hotels. Most recently serving on the Executive Team as Director of Food & Beverage at The Berkeley and The Emory, Cooper played a key role in shaping guest journeys, leading major opening projects, driving sustainability initiatives and overseeing large operational teams. Earlier in his career, he held senior positions at The Trafalgar St. James and within the Firmdale Hotels portfolio, including Haymarket Hotel and Ham Yard Hotel. Alex has been recognised for his contributions to the industry with accolades including Hotel Cateys F&B Manager of the Year in 2019 and UK Rising Star Restaurant Manager in 2016. Alex Cooper, Hotel Manager

In his new role, Cooper oversees Hotel Café Royal’s operational divisions, providing strategic leadership across rooms, engineering, food and beverage, security, wellness and events. He has also joined the Executive Committee. Alongside Cooper’s appointment, Hotel Café Royal has welcomed Jude Rozario as Executive Chef. With experience spanning some of London’s most acclaimed culinary institutions, including The Connaught, The Berkeley, Claridge’s, Sea Containers and Broadwick Soho, Rozario has built a reputation for leading complex culinary operations across hotels, restaurants and banqueting. His time in internationally renowned kitchens, including NOMA Copenhagen and Eleven Madison Park, has further shaped his approach to culinary excellence and innovation. As Executive Chef, he will lead the hotel’s culinary direction and dayto-day kitchen operations across its diverse food and beverage portfolio, while working closely with renowned British chef Kevin Gratton, who continues to play a key role in shaping the Café Royal Grill’s distinctive culinary philosophy, rooted in seasonality and heritage. Jude Rozario, Executive Chef

Richard Parker

The Tempus APPOINTS Richard Parker AS HOTEL GENERAL MANAGER Award-winning boutique hotel The Tempus, Northumberland, has announced the appointment of Richard Parker as its new General Manager. Bringing more than three decades of hospitality leadership experience, Richard joins The Tempus following a distinguished career managing hotels and hospitality operations across the UK. His extensive background spans branded and independent properties, with a strong track record in guest experience, team development, operational excellence and commercial performance. As Hotel General Manager, Richard will oversee all aspects of the hotel’s operations, leading the team as The Tempus continues to build on its reputation as one of the UK’s most distinctive boutique hospitality destinations. Since opening in 2023, The Tempus has become renowned for its bold design, exceptional guest experience, acclaimed dining offering and unique accommodation set the estate. The hotel was recently recognised as VisitEngland’s Small Hotel of the Year 2026.

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Commenting on his appointment, Richard Parker said: “I am delighted to be joining The Tempus at such an exciting stage in its journey. The hotel has quickly established itself as one of the most unique and innovative hospitality destinations in the country, combining exceptional service with a truly memorable guest experience. I look forward to working with the talented team to build on that success, continue raising standards and create even more unforgettable experiences for our guests.”

PEOPLE ON THE MOVE

Hakkasan Group APPOINTS Fai Choi AS RESEARCH AND DEVELOPMENT CHEF – UK Hakkasan Group are pleased to announce the appointment of Fai Choi as Research and Development Chef in the UK, marking a significant step in the Group’s continued investment in culinary innovation and the evolution of its UK food strategy.

Chef Fai joins the business with over a decade of Michelin-starred experience spanning London and Hong Kong. Most recently, he served as Head Chef at Mora in Hong Kong, where he secured and retained both a Michelin Star and a Michelin Green Star within his first year. His work there was recognised for its pioneering approach to sustainability, embedded within a refined, soy-focused fine dining concept.

Chef Fai

His career includes key roles within Simon Rogan’s restaurant group, including Aulis Hong Kong, as well as experience at Michelin-starred HIDE in London. In 2024, he received the Michelin Young Chef Award for his precision, creativity, and disciplined execution. In his new UK-based role, Chef Fai will lead the next phase of culinary development across Hakkasan and Yauatcha, working closely with CEO Yavuz Pehlivanlar, who was appointed in October 2025. His appointment reflects a clear strategic focus on innovation, sustainability, seasonality, and a more ingredient-driven approach to modern Cantonese cuisine, with an emphasis on refined, healthconscious dining. This year also marks a significant milestone, as Hakkasan celebrates its 25th anniversary this year. Chef Fai: “I’m excited to be joining Hakkasan Group at such an important moment for the brand. Having spent time working across both Hong Kong and London, this opportunity feels especially meaningful to me. I look forward to collaborating with the team to continue evolving the culinary direction of Hakkasan and Yauatcha, while respecting the heritage and identity that have made them so influential globally.” Chef Fai’s focus will be to drive creative development, elevate culinary standards, and help shape the future culinary direction of Hakkasan and Yauatcha in the UK through a more seasonal, ingredientled approach to contemporary Cantonese cuisine.

HYLL APPOINTS David Kelman AS EXECUTIVE CHEF David Kelman

Cotswolds boutique hotel HYLL has appointed David Kelman as Executive Chef, bringing one of the region’s most respected culinary talents to lead the food offering at the new 17th century manor house hotel. Kelman joins HYLL following his role at Estelle Manor in Oxfordshire and brings more than two decades of experience across some of the UK’s most acclaimed country house hotels and hospitality destinations.

He is particularly recognised for his tenure as Executive Head Chef at Ellenborough Park in Cheltenham, where he led the Beaufort Dining Room to three AA Rosettes and received

A familiar face within the industry, Kelman represented Wales on BBC’s Great British Menu in 2014 and has cooked for members of the Royal Family, including Queen Elizabeth II and the then Prince of Wales. He has also represented Wales internationally as a member of the Welsh National Culinary Team. At HYLL, which opened in September 2025, Kelman will oversee the hotel’s culinary direction, developing menus that celebrate the seasons and the exceptional produce of the Cotswolds and surrounding counties. His approach centres on ingredient-led cooking, strong relationships with local suppliers and creating memorable dining experiences that reflect a genuine sense of place.

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Originally from North Wales, Kelman has built an impressive career spanning Bodysgallen Hall, Lower Slaughter Manor, Wyck Hill House, Ellenborough Park, Cowley Manor, Thyme and Burford Garden Company.

numerous accolades, including Best Chef at the Taste of Gloucestershire Awards and Chef of the Year at the Cotswold Life Food & Drink Awards.

PREVIEW - THE WHITE & PRIVATE LABEL EXPO

THE WHITE & PRIVATE LABEL EXPO IS BACK IN LONDON - 11TH & 12TH NOVEMBER Across the UK's hotel, resort and spa sector, private label has quietly become one of the most powerful tools available to operators seeking to define their brand beyond the guest room. Bespoke amenities, signature spa ranges and thoughtfully curated in-room retail are no longer a finishing touch; they are an extension of a property's identity, shaping how guests remember and talk about their stay long after checkout. As guest expectations rise and competition among properties intensifies, finding the right manufacturing partner, whether for a considered, low minimum order product trial or a fully bespoke private label range, has never carried more weight. The White & Private Label Expo returns to London this year, bringing together 16,000 attendees with the manufacturers who can help hospitality brands bring that vision to life. Designed for hoteliers, spa directors and hospitality brand owners at every stage of development, here's what visitors can expect at Excel London on 11th & 12th November.

300 White & Private Label Manufacturers From boutique-scale product trials to large-scale bespoke manufacturing, the show floor spans the sectors most relevant to hospitality, from spa and wellness through to amenities and F&B. Visitors have the chance to meet suppliers face-to-face, assess quality

firsthand and find a partner suited to the calibre their guests expect, whatever stage their range is at.

100 Expert Seminars & Keynote Talks Hear from a carefully curated group of industry leaders across both show days. Sessions explore what it takes to build a distinctive, guest-facing product offering,

covering brand strategy, sourcing and the finer details of bringing a private label range to market with the polish a luxury property demands.

Four Shows, One Complimentary Ticket The White & Private Label Expo is colocated with three further shows: Smart Retail Tech, Ecommerce Packaging and Labelling, and Retail Supply Chain & Logistics Expo. A single complimentary ticket grants access to all four, making Excel London a genuine onestop destination for everything from manufacturing to packaging and logistics, all under one roof.

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Reserve Your Place Tickets to the White & Private Label Expo are complimentary. Visit www.whitelabelexpo.co.uk for more information and to register for two days of sourcing, insight and connection at Excel London on 11th & 12th November.

THE UK’S LEADING PRODUCT SOURCING EVENT. The White & Private Label Expo is London’s leading retail event, bringing together hundreds of manufacturers with thousands of retailers, online sellers, and e-commerce professionals.

Join us at Excel London on 11th & 12th November,

where the show connects you with trusted white label suppliers and private label manufacturers across key sectors. From low MOQ white label products to large-scale custom private label production, you will find the ideal supplier for your business.

Listen to our hand-selected group of industry experts delivering seminars

and keynote sessions on e-commerce, retail, white label, and logistics. You

will gain the knowledge you need to start, grow, or scale your retail or e-commerce business.

BOOK YOUR FREE TICKETS

RUNNING ALONGSIDE

Luxury Hospitality Magazine - September 2026