An exciting culinary future unfolds at Linthwaite House

Exciting things are happening at the Leeu Collection’s, flagship UK property, Linthwaite House, with two new chefs set to head up the food offer at the luxury Lake District hotel.  

Linthwaite Houses’ more informal bar and conservatory menu, including the hotel’s breakfast, all-day offering and bar snack menus will be overseen by the hotel’s head chef Gerald Van Der Walt, whilst Simon Rogan’s Henrock, set overlooking the grounds will be overseen by head chef Mark McCabe, who will serve dishes inspired by Simon’s travels around the world and his farm to table ethos.

The two chefs, whilst delivering very different styles, will between them deliver an exciting but complementary offer for Linthwaite’s resident and non-resident guests.

Gerald van der Walt, hailing from South Africa, boasts a wealth of experience including roles as head chef at The Greenhouse in Cape Town, at Le Quartier Français, Franschhoek, and more recently alongside Simon Rogan at Aulis and Rogan & Co.

Whilst Mark McCabe, who is originally from Scotland, is preparing to bring a wealth of experience and sustainability-minded ethos to the Henrock kitchen, honed during his time at The Ethicurean, which received a Michelin Green Star under his stewardship in 2022. Prior to his time at The Ethicurean, Mark was part of the team at Hugh Fearnley Whittingstall’s River Cottage in Dorset, after training in kitchens in Paris as well as Lancashire.

For his part Gerald has created a series of inspired informal menus, each has been thoughtfully crafted to deliver flavoursome choices in Linthwaite’s Bar & Conservatory:

Breakfast, features a selection of healthy options including fresh fruit, and cereals, served alongside signature dishes, including house specialties such as natural yoghurt served with a choice of figs in syrup, tea-soaked prunes or fresh berries. For those with a heartier appetites, Linthwaite’s signature cooked breakfast made with the finest locally sourced ingredients is just the thing for starting your Lakeland adventures, including locally reared cured bacon, Cumberland sausage, Stornoway black pudding, mushrooms, grilled tomato, homemade hash brown and baked beans as well as your choice of local free-range eggs.

The all-day menu features: Starters such as Lobster Roll, poached lobster with tomato, crisp lettuce, mayonnaise and scraps, on a toasted brioche or Oxtail Fritter, crispy fried slow cooked oxtail, served with smoked tomato purée, pickled fennel and roasted shallots.

Followed by mains including Pan Roasted Cod, on a bed of white bean stew, wilted greens and miso broth, and a classic Cheese and Bacon Burger, served with crispy lettuce, tomato, gherkin and relish, also served on a toasted brioche with a generous serving of triple cooked chips.

Rounded off with desserts such as Warm Chocolate Pudding, decadently soft centred filled with brandy-soaked raisins, topped with pecan brittle, and vanilla ice cream or Lemon Meringue Choux Bun, lemon custard and curd filled choux bun topped with burnt meringue.

The Bar Snack menu features light bites and nibble, such as roasted meatballs in tomato sauce, pickled radishes with smoked mackerel and cream cheese dip, as well as a charcuterie and cheese platter, featuring locally sourced meats and cheeses, served with homemade chutneys and pickles and sourdough crackers.

Complementing the all-day and bar snack menus is a carefully crafted cocktail list, curated by Linthwaite’s resident mixologist. Who has drawn together a list featuring classic and premium options, including a Classic Bramble, made with berry infused gin, fresh blackberries, lemon juice and Cassis and a Lemon Cheesecake cocktail, made with Amalfi coast limoncello, citrus infused vodka, tangy lemon curd and homemade gingerbread syrup.

Guests can soak up the atmosphere from relaxed couches, tableside, at the bar, or on warmer nights sit on the expansive wrap around terrace with its breath-taking views of Windermere and the Coniston Fells – the perfect place to perch with a sundowner after a busy day exploring all that the Lake District has to offer.

Karen Irving, General Manager at Linthwaite House remarked: “‘We are hugely excited by the arrival of Gerald van der Walt at Linthwaite’s Bar and Conservatory and Mark McCabe at Henrock. Both chef appointments provide our guests with a tremendous opportunity to experience complimentary but very different culinary repertoires. Gerald’s dishes use the very best British produce, which he combines with influences and flavours from his culinary travels, providing a relaxed dining offer contrasting the seasonal gastronomic experiences delivered by Mark in Linthwaite’s fine dining restaurant, Henrock.’’

Sam Ward, Managing Director of Simon Rogan's restaurants, commented: ''It's great to see Linthwaite House employ Gerald van der Walt, a Simon Rogan alumnus. Gerald is a hugely experienced chef whose culinary insight will play an important part in delivering Linthwaite's Bar & Conservatory food and beverage service. His informal menus will only help to enhance the overall guest experience at the hotel, whilst firmly supporting the seasonal fine dining offer provided by Mark McCabe at Henrock.’’

Linthwaite House Bar & Conservatory opening times:

Breakfast is served everyday Monday to Sunday, from 7.30am to 10.30am (reserved for in-house guests).

The all-day menu is served on Monday & Tuesday, from 12pm to 3pm (last orders taken at 2pm) and from 6pm to 9.30pm (last orders taken at 8.30pm).

Drinks and Bar Snacks are served Monday to Sunday, from noon to 11pm

To make a reservation at Linthwaite Houses’ Bar & Conservatory please visit: https://leeucollection.com/UK/linthwaite-house/the-bar-and-conservatory

Email: reservations@linthwaitehouse.com or call: 015394 88600


Rubin’s return marks new chapter for HotelREZ

Sharon Rubin heads up a new Product Development team; Kenan Davies and Olav Scheutz join New Business team to strengthen market presence.

HotelREZ Hotels & Resorts, one of the world’s leading hotel representation companies, has announced Sharon Rubin’s return after a five-year break. Rubin has been appointed to the new role of Vice President of Product Development.

 

A passionate strategist with over 20 years’ experience in digital transformation for SMEs and global businesses, Rubin was previously Executive Director eCommerce and Global Marketing for HotelREZ from 2009 to 2018 in Hong Kong. Over the past five years, Rubin focused on her family. An experienced commercial manager, Rubin previously worked for companies such as Pegasus Solutions, ASP Events, and Reed Exhibitions.

 

“The opportunity to once-again contribute to this dynamic and forward-thinking organisation was too tempting,” said Rubin. “I’m excited to be back in the thick of the action, helping shape HotelREZ’s products and services, and working with the team who are equally enthused about the future of hotel technology and helping our clients achieve their business goals.”

 

Rubin’s appointment is complemented by two further new senior recruits, Kenan Davies and Olav Schuetz, to report into Deborah McGee, VP Business Development to further expand HotelREZ’s presence in Europe.

 

Davies, who takes the position Business Development Director UK Market, brings a range of hospitality sales experience to HotelREZ, most recently as a Hospitality Commercial Strategy and Sales Consultant with Blue Horizon Hospitality, and Director of Sales UK at Tripleseat. He has also worked as Area Director of Sales (Business Transient Global) for YOTEL, and held on-property roles at midscale luxury hotels and country clubs including Great Fosters and Wentworth Club.

 

Schuetz joins at Business Development Director DACH Market, where he was previously Country Manager (DACH) for Triptease, and has almost 30 years’ experience working in hotels as a General Manager for independent hotel Gorse Hill and Accor in Surrey, UK, after building his career in Food and Beverage, and Front Office for large hotel groups including Marriott, InterContinental, HIlton and Kempinski in the UK and Germany.

 

“Sharon has long embodied how we care about our clients and our desire to continually improve their business,” said Mark Lewis, CEO, HotelREZ Hotels & Resorts. “Welcoming her back was an easy choice, and I’m delighted she’s being joined by Kenan and Olav to round out what promises to be an incredibly dynamic team as we approach our 20th anniversary.”

 

Now with over 2,500 independent hotels, apartments and hotel groups across 100 countries, HotelREZ Hotels & Resorts is one of the world’s leading hotel representation companies, dedicated to connecting independent properties with bookers worldwide. Discover more at hotelrez.com


Thermenhotels Gastein director joins SIHOT to lead Austria

Harald Köhler to spearhead Austrian market growth  for hotel management software company  

SIHOT has appointed former Thermenhotels Gastein Hotel Director, Harald Köhler to join its Austrian team to drive growth in the country.

With over 35 years’ hotel and hospitality industry experience, Köhler joins the expanding hotel management software company as Sales Manager, as it further invests in the Austrian market.

Reporting to Michael Ismer, Head of Business Development, Köhler will lead the acquisition of new customers and business growth in Austria, working closely with the company’s marketing team to grow brand awareness, while also supporting the customer services team with Account Management for existing clients.

“SIHOT has achieved a very good reputation over the years and I can see the huge potential for hotels in Austria to benefit from its software and services,” said Harald Köhler, Sales Manager Austria, SIHOT. “The hotel brands they work with and customer and staff retention levels are testament to an integral partnership for hotel operations. I am looking forward to building the market and supporting hoteliers through wider digitalisation development.”

SIHOT established an Austrian office in 2022, in Salzburg, in the centre of one of Austria’s most populous hotel regions,  due to the market appeal of the vibrant and independent hotel industry. SIHOT already has a number of recognised customers in the country including Hotel Mondschein am Arlberg, BründlSpa in Bad Leonfelden and Schwärzler Hotels.

“Harald has a stellar background in the hospitality industry having worked for a number of organisations at different levels therefore understanding the importance of technology and software to bring efficiencies to operations and revenue,” said Michael Ismer, Head of Business Development. “We’re excited to get him started within the Austrian market and expand on the work we’ve invested in over the last two years.”

Austrian hotels and property management companies benefit from direct sales and account management of SIHOT’s comprehensive, modular and SaaS cloud-based hotel technology. Hotels can access the full SIHOT technology portfolio including booking engine, POS and C&B, which are particularly suitable for accommodation businesses with at least 30 rooms and rated 3-stars or more.

SIHOT is one of the most popular complete solutions worldwide with around 3,500 hotels. To find out more about SIHOT’s hotel management system, visit www.sihot.com


Marriott Executive Apartments, Dubai Creek select IRIS mobile dining to maximise F&B revenue potential

The 5-star executive apartments leverage IRIS’ platform to drive revenue beyond room rates and elevate the guest experience.

Marriott Executive Apartments, Dubai Creek, renowned for its commitment to exceptional guest experiences, has chosen IRIS, the leading provider of mobile F&B ordering platforms, to revolutionise their in-room dining services. This strategic move aligns with the hotel's commitment to innovation, enhanced guest journeys, and revenue diversification.

Maximising Revenue and Elevating Culinary Experiences

With high occupancy and recognising the need to maximise revenue beyond room rates, Marriott Executive Apartments, Dubai Creek has honed in on Food and Beverage (F&B) as a key area for growth. The decision to adopt the IRIS mobile dining app stems from a comprehensive strategy to increase sales and average guest spend.

Saad Al-Ghamdi, Multi-Property General Manager from Marriott Executive Apartments, Dubai Creek said, "In response to an evolving market where guests are increasingly turning to online delivery apps, we sought to offer a superior in-room dining alternative. 

IRIS' mobile dining app provides the same user-friendly journey with upselling functionality and vivid imagery, ensuring a fresher, quicker, and higher-quality in-room culinary experience for our guests." 

Enhanced Guest Journey and Streamlined Operations

The IRIS mobile dining app serves as a multi-functional tool, enhancing the overall guest stay and streamlining the in-room dining ordering process. This technology empowers the hotel to cater to the evolving expectations of guests, particularly those on extended stays, who seek variety and convenience in their dining experiences.

"With IRIS, we have the opportunity to provide an extensive range of tailored menu options, easily editable for seasonal changes and the rotation of daily specials. The digital menus not only match the ease of delivery apps but also allow us to communicate new options effectively to our guests," adds Al-Ghamdi.

The app's upselling functionality, complete with customised recommendations, is anticipated to boost average guest spend. By leveraging data analytics, the hotel can refine and enhance its F&B offerings with swift adjustments to categories and menu items, ensuring they align with guest preferences.

Seamless Implementation and Operational Efficiency

The mobile ordering platform reduces operational load by seamlessly integrating with the hotel's Point of Sale (POS) system. Orders are delivered straight to the kitchen, eliminating the possibility of human error in order processing and improving accuracy.

"With fewer guest calls to the front desk, mobile dining not only streamlines our operations but also reduces the strain on our resources. The app allows us to plan service times and staff workflows more accurately, leading to increased staff efficiency" adds Al-Ghamdi.

Graham Rushin, VP Sales and Marketing at IRIS commented, “Marriott Executive Apartments, Dubai Creek has recognised the importance of embracing new technology, and maximising the revenue potential from their F&B operations with mobile dining. With high occupancy, this is an opportune avenue to take to help the hotel boost revenue from other areas of their business. 

And with mobile dining comes the added benefit of freeing up staff time so we’re confident they’ll enjoy a multitude of resource savings and incremental revenue through the app especially with the marketing plans they have in place to drive guest uptake. They’ll be promoting the app through QR codes in every apartment, signage in elevators, inclusion in guest newsletters, and on social media. We wish them every success!”

For more information on IRIS or to request Demo.


International Women’s Day - What does inclusion mean to you?

With International Women’s Day 2024 centred around ‘Inspiring Inclusion’, we hear from inspiring women from across the industry about what inclusion means to them.

 

Fostering equality to embrace and empower everyone 

Gender inclusivity to me is about recognising, highlighting, and addressing the diverse needs, experiences and contributions of all to foster equality and empower everyone, regardless of their gender. 

Our aim at the Meetings Industry Association is to embrace and encourage inclusivity in the business meetings and events sector irrespective of differences such as gender, age, sexual orientation, neurodiversity, culture or race. That’s why one of our new Peer Groups, which are designed to tackle relevant industry issues, is Identity. It’s dedicated to ensuring that everyone in the sector, regardless of their background or identity, feels welcome, respected and valued. 

Kerrin MacPhie, Chief Executive, Meetings Industry Association

 

Diversity an essential catalyst for innovation

I've come to appreciate inclusivity not merely as a buzzword, but as a cornerstone for fostering innovation, cultivating career growth, and promoting continuous learning.

Working within an organisation that values a diversity of perspectives is paramount and contributes hugely to our success in the events world. 

As a woman in management, I’ve built my career over the past 15 years with the understanding that preconceived ideas must be continually challenged to break down barriers that may hinder growth. It requires a commitment to adapt and evolve based on new information and alternative perspectives. In the ever-evolving events industry, an inclusive mindset is not just an asset, but a necessity. Everyone we welcome through our doors has as much right to be there as the next person. Inclusivity is fundamentally what events are all about.

Jessica Gallagher, venue and hospitality manager at the Royal Society of Chemistry at Burlington House

 

Inclusion is not just a concept – it is a commitment

As we celebrate International Women's Day, the essence of true empowerment lies in fostering a culture of inclusion. For me, inclusion means creating a space where every woman, regardless of background, ethnicity, or circumstance, feels heard, valued, and empowered. It is about dismantling barriers and ensuring equal opportunities for women from all walks of life. Inclusion is not just a concept; it's a commitment to unity, diversity, and the collective strength of women everywhere. 

Angela Maher, Chief Executive, Savoy Educational Trust

 

Inclusion leads to impactful collaboration

For me, inclusion is about collaboration. Although I’ve spent my career in marketing, storytelling is often at the centre of impactful communications and that requires being inquisitive. Whether agency side or in-house, being able to talk about everything and anything with your team – without the restraints of hierarchy or differences – is key to inclusion. 

At Ascot, we’re always developing new working groups and cross-departmental collaboration for this very reason. Bringing together that variety of experience and different views on things is what ensures everyone in the business feels part of our future and can ultimately celebrate in playing their part in the overall success.

Alexandra Bertram, Brand & Creative Lead, Ascot Racecourse

 

A seat at the table

Inclusion to me means to be honestly invited to join ‘the table’ and be able to speak, think and feel honestly and freely with no judgement, bias or discrimination.

Rohaise Rose-Bristow, Owner and People Director, The Torridon

 

Accepting and celebrating differences 

Inclusion for me isn’t a disregard for prejudices but rather accepting and even celebrating our differences and valuing people regardless of their gender identity, sexual orientation, age, ethnicity, social background, religion, or disability. We should all feel comfortable in our own skins, but we should also enable others to feel the same way; everyone needs to be proactive in this – not just business and industry leaders or HR Depts. 

I always tell my son to be himself: ‘don’t be a sheep’ and stand up for those that may be different and don’t feel strong enough to stand up for themselves, let them know it’s OK to be different because what a boring world it would be if everyone was the same!

Marija Erzen, Board Chair, ESSA

 

Letting all voices be heard

For me, Inclusion is about fostering a culture where everyone feels valued, respected, and empowered to be their authentic selves. It’s far more than just policies and procedures; it requires a concerted effort to nurture a culture of openness, acceptance, and respect where individuals feel confident in their abilities and comfortable expressing their ideas, without fear of judgement.

Louisa Green, Managing Director, RBH Hospitality Management

 

Inclusion is embracing a variety of voices 

Inclusion, to me, is embracing the variety of identities, voices, cultures, and perspectives represented within our team at Central Hall Venues. As a leader, I am passionate about surrounding myself with a team that can bring experiences from an abundance of backgrounds. Our collective experiences enable us to collaborate with our clients and suppliers, delivering outstanding customer service.

Our venues take pride in offering a warm welcome to everyone while fostering personal growth and development.

Working alongside strong female role models, with a nurturing yet empowering approach is also a source of inspiration as a female leader.

Sarah Franczak, Chief Operating Officer, Central Hall Venues

 

Encouraging everyone to thrive

Inclusion means to me, that we are able to be unapologetically ourselves, within an environment where we are empowered.

We need to have a sense of belonging, embrace diversity and know we have equal opportunities to develop and feel valued.

The events industry is about creating lasting experiences and therefore we need to encourage ourselves and everyone to thrive not just on IWD2024, but every day.

Leigh Cowlishaw, Managing Partner, Black Box Partnerships, The Meetings Show Advisory Board Member and Tomorrow’s Talent judge 

 

An equal chance to participate

Inclusion to me is creating an environment where everyone, regardless of their background, or gender feels valued. It's about ensuring there are equal opportunities for everyone and promote a sense of belonging. In an inclusive organisation, every individual has an equal chance to participate, contribute, and achieve their potential. This promotes fairness and equality, allowing everyone to access the same opportunities which boosts productivity levels. In my experience employees who feel included are more likely to be motivated and committed to their work. I’m proud that at Foxhills we fairly represent equality, especially in leadership and decision-making roles. 

Georgina Tyson, Director of Leisure and Spa, Foxhills 


THE MANDRAKE LAUNCHES NEW UNIQUE DESTINATION CONCEPT: YOPO MEZCAL & TACO BAR

With its own dedicated entrance on Newman Street, YOPO Bar introduces a newly curated menu by Executive Chef George Scott-Toft.

The Mandrake (www.themandrake.com) in Fitzrovia has launched its new destination concept at YOPO Bar, offering flavours of South America with a selection of Mezcal, Tacos, Tostadas and more; whether it is a delightful taster or a lavish late-night indulgence, YOPO's Mezcal and Taco Bar stands as the quintessential experience of the season.

Visitors embracing a laid-back dining experience will be able to enjoy the new menu from the Newman Street location. Guests can expect to see the space’s vibrant design reflected in the warm and bold flavours of its Mezcal and decadent Taco and Tostada dishes, available from 12:00pm until 11:00pm, Wednesday – Saturday. YOPO Bar will also be open for breakfast across these days.

The new menu includes a Mezcal Tasting, priced at £45.00 per person, which offers a selection of premium Mezcals to taste, including; Ojo de Dios, Ojo de Dios Cafè̀, Ojo de Dios Hibiscus and Mezcales de Leyenda San Luis Potosí with Agave Salmiana. 

At the new YOPO Bar, you can explore a selection of over 20 bottles of Mezcal and Agave. Enthusiasts can savour their favourite elixirs, while novices can start their Mezcal journey in the safe hands of YOPO Bar’s masterful mixologists.

A number of carefully curated Mezcal-based cocktails also grace the new menu, including the Oaxaca, Hibiscus, Pasilla and Espadin, each priced at £20.00 and expertly mixed to offer a selection of fiery, spicy and warming sensations, ideal for the cold winter months.

The food menu offers guests a selection of Tacos and Tostadas, each sold per piece as well as a choice of Lindisfarne or Ostra Regal Oysters (served with Champagne Granita & Lime). Tostada bases include Crab, Sweet Potato, Adobo Lamb and Tuna, while Pork Belly and Grilled Octopus dominate the Taco dishes, priced individually from £7.00 to £10.00.

Mirroring YOPO Restaurant’s adventurous culinary offering, visitor to YOPO Bar can expect a multi-sensory experience. The space has a sensual and bohemian feel, it’s glowing pink walls housing a rotating art collection, so that no one trip to YOPO Bar is ever quite the same. YOPO Bar has even recently played host to October’s Resident Artist Nadia Waheed, in celebration of Frieze in London.

An eclectic mix of comfortable furniture and exotic artworks, globally sourced by hotel owner and art collector Rami Fustok, elevates the experience to create a true destination experience.

YOPO Bar is a haven for those with a taste for South American flavours, striking design and exquisite cuisine. Whether it's a quick midday indulgence or a luxurious late-night affair, YOPO's Mezcal and Taco Bar stands out as the must-visit concept of the season.


A giant leap forward for Irish spa’s ecommerce journey

Roe Park Resort doubles spa appointments in one year, driven by Journey’s ecommerce platform facilitating bookings 24/7.

Blending traditional Irish charm and hospitality with modern luxury, Roe Park Resort - located within easy reach of the Giant’s Causeway - is one of Northern Ireland’s premier golf and spa destinations.

Seeking to improve their spa business, spa manager Alana McAtamney identified changing consumer behaviours as a business opportunity. Utilising Journey’s ecommerce platform, Roe Park Resort’s spa appointments have doubled year-on-year, with mobile bookings now accounting for 82% of all bookings and 40% of users booking between traditional ‘closed hours’ of 8pm to 8am.

McAtamney said: “We needed something to tap into the market for potential bookings coming in overnight, including from hotel guests who have already checked in to the resort. The online booking system has completed our IT infrastructure and made the [booking] experience a lot more seamless. It’s user friendly, and includes imagery of all treatments and spa offerings, which helps the client really understand their choices. It’s also easy for us to set up; you don’t have to be too techie.”

“We have seen a huge increase for last minute spa bookings,” added McAtamney, with the data showing lunch time (around 1pm) and evening (particularly 7pm to 10pm) as key hours for clients making bookings, often for the next day.

The peak booking periods are at times when the spa reception would either be closed, or the team are busy covering lunch breaks and building rapport with clients on arrival. By enabling online bookings, the spa team is now freed from such a high volume of phone calls and emails, giving them the ability to deliver exceptional customer service for clients at the spa.

McAtamney has also utilised parts of the system such as special offers and promotional codes to drive bookings from events, Spa & Golf members and weddings, with multi-item orders providing opportunities for even further revenue growth.

With features such as reward programmes and promotional codes integrated within the experience management system, McAtamney and the hotel’s sales and marketing team are able to take a more detailed approach with their ecommerce strategy, by running tailored campaigns to support off peak times, monitoring results in real-time, and gaining a deeper understanding of their market mix.

Roe Park’s general manager, George Graham, added: “The importance of ecommerce to the hotel has increased immeasurably over the last number of years. Journey’s software has enabled our guests to book without having to call, which enables us to focus more on our in-person interactions, and concentrates the minds of staff.”

Discover more about Roe Park Resort at roeparkresort.com and Journey’s suite of technology solutions at journey.travel


CORNWALL’S ST MORITZ HOTEL + COWSHED SPA UNDERGOES MULTI-MILLION POUND SPA UPGRADE

In June 2024, St Moritz Hotel + Cowshed Spa, based in Trebetherick, near Rock and Polzeath, will be opening its £multi-million upgraded leisure facilities, re-instating the Cornish hotel as the optimum wellness destination in the south west.

The result of this £2+ million refurbishment project, which is currently underway, will be a complete rework of the hotel’s entire pool area into a new, slick and modern wellness space. Reimagining the immersive spa experience, the new wellness centre will feature a high-tech outdoor hydro pool, a spacious new steam room and sauna alongside elemental ice fountains and multiple sensory showers.

The well-balanced design has been managed by Steve Coombe of 3idog who has been briefed to create a timelessly stylish space with a focus on the ultimate wellness experience. It will be both inviting and sophisticated.

St Moritz Hotel is home to the only Cowshed Spa outside of Soho House properties and the only coastal one in the UK. The Soho House interior styling of the Cowshed Spa will be carried through with the addition of glamourous new changing rooms and indoor pool seating and lounging. With its Miami-inspired, colourful interiors, it will be a stark departure from the current global trend for ‘rustic’ style spas.

The tiling throughout will provide a classic and stylish aesthetic, with Italian rock and pebble-inspired signature flooring and marble white mosaics in the pools. For the walls, blocks of colour will compliment lozenge shaped blush pink tiles. The vivid fabric colour patterns and stripes utilised on new four-postered day beds perfectly capture the vibrant and energetic essence of Miami, blending bold patterns and vivid hues such as turquoise, coral and sunny yellows to create an element of playfulness.

Hugh Ridgway, Founder of St Moritz Hotel, says, “When we built St Moritz almost 15 years ago, we dedicated ourselves to being at the forefront of the needs and wants of 21st century Cornish holidaymakers and short-breakers. We built the ultimate Cornish coastal hotel, retaining only the original indoor swimming pool. However, almost 15 years on, it’s ready to retire. So, for 2024, we’re undertaking a £2+ million rebuild of our indoor swimming pool as an extension of our extremely popular coastal Cowshed Spa and in doing so, are stepping further into the luxury wellness landscape.”

Sara Last, Director of Operations at the St Moritz Hotel + Cowshed Spa, said, “With our upcoming £2+ million spa renovation, and our current hot and cold contrast therapy Wild Spa, we are on an ongoing mission to make St Moritz Hotel the optimum wellness destination in the South West. We’re continually blending all our partners and their luxury wellness experiences – Cowshed Spa and our consultancy chef Stephane Delourme – alongside all of our passionate and committed team into this pioneering 21st Century wellness experience, that is perfectly placed for our location right here in the heart of Cornwall’s coastal playground.”

Hugh Ridgway adds, “Whilst we undergo our major indoor swimming pool works, we have a whole new ‘winter wonder’ for our guests and visitors in the form of our first-of-its-kind St Moritz Wild Spa, complete with an oceanside tipi, an inside/outside spa and a full rejuvenation programme running alongside it.”

More than just a hotel, St Moritz and its Cowshed Spa has elements of a transatlantic beach resort, as befits its name. In the quiet hamlet of Trebetherick, between Rock and Polzeath on the stunning Cornish north coast, it’s the ideal destination for a relaxing beach holiday, indulgent spa break or family get-together.

 

All of the St Moritz Hotel & Cowshed Spa options are available to book via www.stmoritzhotel.co.uk or by calling 01208 862242.


Mechline provide clear checklist for combating FOGS

 Mechline Developments is shining a light on the costly and environmentally damaging consequences of poor FOGS management by emphasising the industry-recognised motto ‘Stop and Think – Not Down the Sink’. 

In order to help operators abide by this philosophy, Mechline has provided a checklist of do’s and don’ts, as John Newell, Commercial Director at Mechline Developments, explains:

“When it comes to ensuring an effective waste management process is followed and maintained, operators must first and foremost ensure good practice is highlighted and adhered to. Even good training and education can become a victim of time constraints, and as a result, the importance of fat, oil, grease, and starch management can become a secondary focus in a busy kitchen. It is for this very reason that Mechline has shared a checklist for ‘Stop and Think – Not Down the Sink’, providing operators with a clear checklist for staff and operators to follow.”

Whilst this checklist will help to highlight good practice no matter what FOGS management you have in your establishment, Mechline would always suggest a full site assessment is carried out so the individual FOGS requirements of a site can be assessed properly, and the most appropriate solution specified. 

To download Mechline’s handy checklist poster, please click: https://www.mechline.com/wp-content/uploads/2024/01/STOPTHINK-A3-Poster.pdf

For more information on Mechline FOGS management solutions, visit https://info.mechline.com/fogs-management


PAN PACIFIC LONDON RETAINS COVETED FORBES FIVE STAR AWARD AND RECEIVES SPA AWARD

Pan Pacific London, the luxury and multi-award-winning hotel has retained its coveted status as a Forbes Travel Guide Five-Star Awarded property for the third year in a row since opening its doors in September 2021. Forbes Travel Guide, the only global rating system for luxury hotels, restaurants, and spas, announced yesterday the recipients of its 2024 Star Awards, with Pan Pacific London having maintained the highestlevel accolade. Additionally, for the first time, Pan Pacific London has also received a Forbes Four-Star rating for its stellar wellbeing offering on its dedicated SENSORY wellbeing floor.

Anne Golden, VP Operations, UK & North America and General Manager, Pan Pacific London commented: “We are thrilled that Pan Pacific London has retained this prestigious Forbes Travel Guide accolade for a third year running and to have been awarded four-stars for our SENSORY Wellbeing floor. To be acclaimed amongst the very best in the industry is a testament to our incredible team and their commitment to service; they go above and beyond for every guest to ensure a seamless experience across every touchpoint.”

Since its debut, Pan Pacific London has continued to establish itself as a leading luxury hotel in the market, bringing its signature Singaporean style and hospitality to the heart of the city. Taking innovation and understated luxury to unparalleled heights, Pan Pacific London comprises 237 rooms and suites, alongside its state-of-the-art SENSORY wellbeing floor and destination bars and restaurants. Providing a five-star elevated experience, Pan Pacific London offers unparalleled hospitality for visitors to the capital and Londoners alike in the city.

These latest accolades are impressive additions to the hotel’s portfolio of awards and achievements including Hotel of the Year – Group 2023 at The Catey Awards and Hotel of the Year for 2022 and 2023 at the AA Hospitality Awards.

To view the new Star Award winners, visit ForbesTravelGuide.com.