THE LITTLE THINGS
How to create the perfect guest experience, as told by the team at Out of Eden.
Think back to your last hotel stay. What stood out to you? Chances are it was how someone or something made you feel. Did you smile at the cute little glass milk bottles that threw up a long-forgotten memory of happy, carefree school days? Were you pleasantly surprised to discover delicious local artisanal treats with your fresh cup of coffee? Or does finding soft slippers and cosy bathrobes in the wardrobe instantly make you feel at home?
In today’s challenging hospitality world, hoteliers don’t have to spend a fortune to stand out from the competition, sometimes it can be simple, small additions in hotel rooms that can make a difference, either by offering an authentic sense of place or creating memories that linger long after the stay has ended. Celebrating a special occasion? Delight guests with a welcoming mini bottle of wine or fizz. Travelling with their dog? Think about dog-friendly welcome packs with ball, chews, and waste bags for their furry friend.
At Out of Eden, we source hotel room products that are practical, efficient, and thoughtful. You, as hoteliers need to know you’re getting the best for your money, and your hotel guests are the same. For over 30 years, we’ve been bringing the largest selection of hotel room products – over 2,000 and growing – to thousands of the best large and smaller hotels across the length and breadth of the country. Do you want your guests to enjoy teas, coffees, and treats from your local area? No problem. We work with talented producers to bring our customers a choice of regional specialities. Is it important for you to showcase your commitment to the environment? No problem. We source a wide range of plastic-free, recyclable, and compostable products, bulk refillable ranges of luxury toiletries, bamboo toilet rolls, and mini recyclable glass bottles of fresh semi-skimmed and oat milk.
In fact, with over 80 per cent of global travellers believing sustainable travel is important* and the same amount saying they are willing to pay more for sustainably produced or sourced goods**, guest satisfaction today can be heavily influenced by sustainability. Being conscious of how you can lower your environmental footprint could be key to building brand loyalty.
Claire Armstrong heads up the newly expanded 8-strong Sales Team at Out of Eden, and has just appointed six Regional Sales Representatives covering London, the Southwest, the Midlands, the Northwest, the Northeast, and Scotland. She said: “Product quality is key, durability and price points are key, but we do have a lot of conversations with customers about being more environmentally friendly. It’s no coincidence that some of our best-selling products are from our refillable ranges as a huge 79 per cent of our customers have already made the switch to refillable toiletries.
“As a proud, family run company, we listen and act on what our customers or potential customers want. There are lots of products in our range today that are there because they’ve been requested by customers, and similarly, products have been added as and when we’ve recognised there’s a gap. Many of us have hospitality backgrounds so we understand how the industry works and the daily challenges hoteliers face. That’s why we’ll never be hard sellers. For us, it’s about building and nurturing long-standing relationships and helping to make a real positive difference to a hotel’s bottom line and overall guest experience.
“Just as you want to create the optimum guest experience for your hotel guests, we’re driven by providing the optimum customer service experience for our hotel customers. And in the end, everybody benefits.”
So, guest experience doesn’t have to be lots of big things, it’s often one or two tailored or personalised little things that help make a stay more memorable.
*Statista Sustainable Tourism Worldwide, Dec 2025.
** PwC’s 2024 Voice of the Consumer Survey.
HOSPA to host return of The Great Green Balloon Debate at The Clermont Charing Cross
HOSPA is set to host the return of The Great Green Balloon Debate this year, bringing together leading voices from across hospitality and sustainability for an evening of lively discussion, sharp persuasion and fresh thinking.
Taking place at The Clermont London, Charing Cross on the 12th of May, in the venue’s newly refurbished ballroom, the event has become a popular fixture in the hospitality calendar by offering a more entertaining and engaging take on the sustainability conversation.
Sarah Duncan of Sleeping Lion hosting the 2025 Great Green Balloon Debate
Inspired by the classic balloon debate format, the event sees each speaker argue why their chosen sustainability theme is the most important in helping to “save the planet” – and why their topic alone deserves to remain in the balloon. While the concept is playful, the issues at its heart are anything but, with the debate designed to spark meaningful discussion around the environmental and social challenges shaping the future of hospitality.
The Great Green Balloon Debate was first developed in 2023 by Sarah Duncan of sustainability consultancy, Sleeping Lion (EASL), as a fresh approach to panel discussions on sustainability, before becoming a full-scale annual event in partnership with HOSPA, Sleeping Lion (EASL) and the Global Sustainability Index in 2024.
This year’s line-up brings together an impressive mix of experts, innovators and changemakers from across the sector, with each speaker championing a different aspect of sustainability.
The speakers for 2026 are:
- Safina Naz, Behavioural Scientist – What Makes Sustainability Stick
- Mark Maslin, Professor – Social Justice – Eight Billionaires
- David Chenery, Reassemble – Why isn't Sustainability a Status Symbol?
- David Lever, Altro Ltd – Circular Economy – Designing for Purpose
- Joe Elgar, Zero Carbon Forum – Stronger Together: Collaborate or Be Left Behind
- Joe Saberton-Coe, Clermont Hotel Group – Why We Need Greener Politics
- Nolan Wright, Belu – Water – an Endless Resource?
- Eugene Gilkes, Include Me Consulting – Building Inclusive Cultures
- Liam Jones, Olio – The Sharing Economy
- Jamila Brown, Light/Work – Power to the People
- Amy Roberts, Sustainable Wine Solutions – Choose to Reuse
- Joey Ceunen-Taylor, Carefree – One Million Empty Rooms
Rather than delivering a conventional panel event, The Great Green Balloon Debate challenges speakers to make the strongest case for their issue in front of a live audience, combining insight with humour and debate in a format designed to provoke conversation and inspire action.
“The Great Green Balloon Debate has quickly become one of the most original and engaging sustainability events in hospitality. It takes hugely important topics and presents them in a way that is accessible, and memorable but also genuinely enjoyable for the audience. Sustainability can sometimes be discussed in ways that feel overly formal or repetitive, so this event offers something different – a chance to hear bold perspectives while challenging ideas and ultimately reminding us that meaningful progress depends on collaboration across many different areas.”
“Bigger and better than ever, it’s great to see this event go from strength to strength. Once again, we have some amazing speakers championing a range of thought-provoking topics in this unique and engaging format - proving that sustainability challenges are as wide-ranging and as important as ever.”
Although the debate sees speakers compete to stay in the balloon, the wider message behind the evening is one of collective responsibility. From circular design and reuse to inclusion, behaviour change and political action, the event highlights the fact that no single solution will address the sustainability challenge alone.
The event will take place between 4pm and 7pm on Tuesday 12th May at The Clermont London, Charing Cross. To register please visit: https://www.hospa.org/the-great-balloon-debate
UK hotels brace for tougher ESG reporting requirements
Hotels across the UK are getting ready for more demanding sustainability reporting obligations, as evolving environmental, social and governance (ESG) standards begin to influence how the hospitality sector measures and communicates its impact.
These developments are part of a broader transformation in corporate disclosure practices, with consequences not only for major hotel groups but also for independent operators and their wider supply networks.
Current industry guidance suggests that larger hotel businesses will be most directly affected by the upcoming UK sustainability reporting framework. They are expected to meet enhanced requirements covering areas such as greenhouse gas emissions, energy consumption, waste generation and water usage.
Although smaller operators may initially fall outside the formal scope, they are still likely to feel the impact through increasing data requests from corporate clients, partners and investors.
Evolving sustainability framework
The UK is progressing towards a more structured approach to sustainability reporting, aligning more closely with global ESG standards. The aim is to create greater consistency and transparency in how organisations disclose environmental performance and climate-related risks.
For hotel operators, this shift will require more comprehensive data collection across daily operations. Activities such as monitoring energy use in guest rooms, improving water efficiency in laundry processes and managing waste in food and beverage outlets will come under closer examination.
Industry experts note that the sector is entering “a new phase of sustainability reporting”, where businesses must deliver clearer, more comparable information. This extends beyond direct emissions to include indirect impacts from supply chains, commonly known as Scope 3 emissions.
Operational challenges and adjustments
Stricter ESG reporting is expected to influence hotel operations in several ways. Many businesses will need to invest in improved systems to ensure accurate and reliable environmental data, particularly where manual processes are still in place.
For hotel groups operating internationally, the challenge may be greater. Aligning UK requirements with other frameworks, such as the EU’s Corporate Sustainability Reporting Directive (CSRD), could increase the need for consistent data collection across multiple regions.
Alongside carbon tracking, water management is becoming a key area of focus. Hotels are being encouraged to monitor usage more closely and identify opportunities for reduction, particularly in high-consumption areas like housekeeping and leisure facilities.
Supply chain transparency is also gaining importance. To meet reporting expectations, hotels may need to collect sustainability data from suppliers, including those providing food, laundry and maintenance services.
Wider impact across the hospitality sector
While large hotel companies are the primary focus of new ESG regulations, the effects are expected to spread throughout the industry. Smaller operators may increasingly be required to supply environmental data as part of procurement processes or franchise agreements.
As highlighted in industry reports, organisations subject to ESG rules are likely to pass reporting requirements down to their suppliers, creating a knock-on effect across the sector. This could present additional administrative challenges for smaller hotels without dedicated sustainability resources.
At the same time, ESG performance is playing a growing role in access to finance. Lenders and investors are factoring sustainability metrics into risk assessments, which could influence both funding availability and borrowing costs.
Industry bodies are encouraging hotels to act early by reviewing existing data collection methods and identifying any gaps. Taking proactive steps now is expected to ease the transition and reduce compliance risks once the new standards come into force.
With ESG reporting shifting from a voluntary initiative to a core business requirement, hotels are entering a period of adaptation. The ability to accurately track, verify and communicate environmental performance is set to become an essential component of operating in the modern hospitality landscape.
Siemens unveils next-generation fire safety protection, paving the way for autonomous buildings
- Siemens new Cerberus Nova fire detectors transform traditional fire detection into proactive, smart, connected safety solutions through cloud-connectivity
- Advanced detection combined with ease of modernisation opportunities provide tailored advantages for facilities across industries
- The fully IoT-connected portfolio enables 24/7 self-checks, real-time monitoring, remote diagnostics, and predictive maintenance
Siemens Smart Infrastructure today unveiled its new Cerberus Nova fire detector portfolio, set to transform traditional fire safety into a proactive, smart, and connected approach, part of the foundation of technologies that pave the way toward autonomous buildings. The new portfolio enhances operational safety, streamlines service team efficiency, allows for ease of system upgrades, and unlocks data-driven digital services through its cloud-connectivity. With their advanced technology, these systems are designed to meet various needs across industries such as healthcare, higher education, data centres and commercial real estate.
In healthcare facilities, where patient safety and operational efficiency are both essential, Siemens new fire detectors ensure performance with continuous, autonomous detection. The automated Disturbance-Free Testing (DFT) technology runs self-checks around the clock, reducing systems’ potential downtime. With support of the Smoke Entry Supervision (SES) technology, which monitors smoke entry points in real time, safety teams can intervene immediately before risks escalate. Additionally, the ASAplus technology, incorporating multi-wavelength
optical and dual thermal detection, minimises false alarms – decreasing unnecessary evacuations. The fully IoT-enabled detectors are compatible with cloud-based applications, such as Siemens Building X Fire Apps. These capabilities provide facility teams and service providers with shared, actionable data insights and allow for real-time monitoring, remote diagnostics, and predictive maintenance.
Data centres’ high density of electrical systems and the need for continuous operations create unique fire safety risks, including overheating and electrical failures. Siemens Cerberus Nova detectors not only help maximise uptime of critical IT and electrical infrastructure, but also provide transparency on system conditions. Automated self-checks, cloud-based monitoring, and predictive maintenance allow facility teams to respond quickly and proactively, reducing disruptions and protecting these critical assets efficiently.
Other industries, such as higher education and commercial real estate, often operate multiple, widely distributed buildings, making centralised fire safety management essential. Siemens Cerberus Nova detectors help facility teams maintain consistent protection standards across all sites by providing continuous monitoring, reducing the risk of unnecessary disruptions, and supporting proactive maintenance. This holistic approach provides an oversight of widely dispersed facilities and ensures reliable and resilient operations across the entire building portfolio.
“The launch of our Cerberus Nova fire detection portfolio is a game-changer in ensuring all alarms are accurate. By moving from periodic checks to continuous, data-driven, self-supervising systems, we’re laying the foundation for truly human-centric, autonomous buildings. By automating testing, delivering real-time insights, and enabling remote action, these solutions protect people while freeing up staff to focus on strategic priorities. This shift isn’t just about innovation – it’s about smarter, safer, and more efficient operations,”
No matter the industry, the best-in-class Siemens Cerberus Nova detectors represent a transformative approach to fire safety. They allow for stepwise upgrades while ensuring continuous protection, making them suitable for both green- and brownfield projects. Existing fire panels remain compatible, eliminating
the need for a rip-and-replace approach. By allowing for plug-and-play integration including automatic transfers of configured settings, these systems offer seamless modernisation while reducing installation time and risk.
Carrying an environmental product performance label – Siemens EcoTech – for enhanced sustainability transparency, the detectors are not only made of recycled plastics, but also promote environmentally responsible design, resource efficiency, and circular economy principles. The Cerberus Nova fire detectors are part of the Siemens Xcelerator portfolio, an open digital business platform that enables customers to accelerate their digital transformation easier, faster and at scale. The offering has been developed in Switzerland, where it is also being produced.
For more information on the new Cerberus Nova fire detection portfolio, please see https://www.siemens.com/en-us/products/fire-detection/cerberus-nova-fire-detectors/
For more information on Siemens Smart Infrastructure, please see https://www.siemens.com/global/en/company/about/businesses/smart-infrastructure.html
Ammisha Bhardwaj joins Watergate Bay Hotel & businesses as Director of Revenue & Distribution
Ammisha Bhardwaj joins Watergate Bay Hotel, Another Place and SeaSpace as Director of Revenue & Distribution, bringing over 25 years of commercial leadership experience within the boutique hotel sector.
Ammisha joins the business as part of a planned succession following Judi Blakeburn’s transition from Chief Commercial Officer into an advisory role, ensuring continued strength and evolution across the group’s commercial strategy.
Her career spans senior commercial leadership roles at Taj Group of Hotels in India, and a consultancy firm focused on commercial and revenue strategy, and leadership coaching and training.
In her new role, Ammisha will lead revenue and distribution strategy across Watergate Bay Hotel, SeaSpace and the Another Place portfolio, working closely with the executive team to shape commercial performance across the group. Alongside this, she will continue to strengthen team capability and champion the group’s people-first culture and B Corp commitments.
Ammisha Bhardwaj comments:
“It’s such an exciting time to join the team, I am really looking forward to bringing all my experience and learnings over the years to our wonderful hotels and people. Everyone has such an energetic attitude and been so welcoming. I cannot wait to achieve what we set out to.”
Ben Harper, Group CEO, adds:
“Ammisha brings a rare combination of sharp commercial instinct and a deeply human approach to leadership. As we continue to grow, Ammisha’s ability to connect data, people and purpose will help shape what comes next.”
Set on a two-mile surfing beach on the north Cornwall coast, Watergate Bay Hotel sets the scene for contemporary beach holidays. Its beachside setting and role as steward of this unique environment has shaped a clear purpose: To bring the joy of Watergate to everyone, now and for the future. The team strives to create a place where guests can reconnect with nature, find balance and genuinely enjoy life by the beach, while ensuring the business itself is a positive force for good. Watergate Bay Hotel offers far more than a stay by the sea; it delivers a lovingly curated lifestyle experience that gives back to the place that makes this experience stand out.
Casa Cook Madonna Set to Open For its First Winter Season in the Dolomites
Brand new Casa Cook Madonna, set within the picturesque Italian mountains and just minutes from the ski lifts, gears up for its first winter season
Casa Cook Madonna, the brand’s first mountain retreat, will welcome its first winter season in December 2025. Having opened its doors for the very first time in August, Casa Cook Madonna is an adults-only sanctuary, nestled in the picturesque village of Madonna di Campiglio, just 150km from Verona Airport and 170km from Milan Bergamo Airport. The hotel sits in prime position for winter pursuits, only three minutes from the ski lifts, and offers warm, cocooning interiors for guests to return to after a day on the slopes.
The exclusive property has 50 design-led rooms and is a haven for adventurers during the winter months, when peaks are snow-capped and glistening in sunlight. The hotel’s design reflects its breathtaking surroundings, rich history, and the culture of the Italian Alps, featuring a well-equipped gym, a spa, a sauna and an innovative boot room. Rejuvenating spa treatments are available to promote longevity and wellness, allowing guests to fully disconnect and embrace the tranquillity of the destination for physical and mental revitalisation.
Dining
The culinary experience is nothing short of extraordinary, with the hotel’s restaurant ‘Altitude’ presenting a menu curated by the renowned three Michelin-star chef Jacob Jan Boerma. Dishes are inspired by the region’s rich gastronomic heritage including traditional Vitello Tonnato and Wild Mushroom Ravioli, all paired with an extensive wine list. The bar and terrace area is a refined, yet relaxing space for unwinding after a day on the slopes with a selection of handcrafted cocktails, perfect for après-ski. Nearby, guests can savour culinary offerings at further Michelin-starred restaurants, sampling the region's gastronomic excellence or visit one of the local Rifugi scattered across the mountain. These traditional alpine cabins offer the perfect pit stop and showcase authentic dishes from the Dolomites.
Winter Activities
During the winter months, Madonna di Campiglio comes into its own. As one of the largest ski areas in Trentino, guests can indulge in snowshoe hikes across pristine landscapes, traverse glacier trails, and glide down world-class slopes for skiing and snowboarding, with lifts conveniently located just a three-minute walk from the property. With direct access to breathtaking pistes, glacial sites, frozen lakes and picturesque trails, guests can easily discover the area’s natural beauty beyond the hotel.
For those looking for a slower paced visit, local activities include Snowga, dynamic yoga sessions surrounded by the pristine snow; Snow Moon, a guided walk through the forest in the moonlight followed by a culinary experience around a roaring open fire; and Dolomiti Natural Wellness, a chance to rediscover the harmony of nature in the winter woods.
Rooms at Casa Cook Madonna, start from EUR 280 in winter. For further information on Casa Cook, please visit: www.casacook.com
Old Course Hotel Unveils New Spa Embracing Contrast Therapy and Celebrating the Scottish Art of ‘Coorie’
The introduction of cutting-edge thermal facilities is followed by the launch of a transformative seasonal wellness retreat series
Old Course Hotel has reopened its Kohler Waters Spa, following a transformative five-month renovation that positions it as Scotland's destination for contrast therapy wellness. The Scottish Spa of the Year 2024 (named by The Times 50 Best UK Spa Guide), has emerged with revolutionary thermal facilities that celebrate 'Coorie' – the Scottish art of finding warmth, comfort and sanctuary – particularly after the therapeutic effects of cold therapy.
The fully transformed spa now features Scotland's most advanced contrast therapy experience, anchored by a stunning new KLAFS-designed snow and sauna cabin. This allows guests to retreat into enveloping warmth and comfort before experiencing the scientifically proven benefits of cold exposure. The spa's new design embraces this philosophy of sanctuary, with cosy relaxation spaces, warming thermal experiences, and intimate treatment rooms that provide the ultimate sense of refuge and restoration.
"Our spa transformation embodies both the invigorating and nurturing aspects of Scottish wellness," says Phyllis Wilkie, General Manager, Old Course Hotel. "The concept of 'Coorie' is central to our new facilities – after experiencing the powerful benefits of contrast therapy throughout their spa journey, guests can retreat into spaces designed for ultimate comfort and warmth. We're creating a sanctuary that celebrates both movement and recovery, challenge and indulgence in equal measure."
The spa's thermal suite features include an upgraded hydrotherapy suite and the UK's first Espuro Foam Experience Steam Room. These facilities work in harmony with calm relaxation areas – intimate spaces with soft furnishings, warming teas, and restorative ambience that invite guests to linger and truly unwind.
The spa's new treatment menu features premium skincare brands Omorovicza, GROUND, Margaret Dabbs and Phytomer, offering bespoke therapies. Each brand has been carefully selected not only for their exceptional efficacy but also because they share a mutual respect for the power of nature and commitment to sustainable practices.
Building on the spa's new facilities, Old Course Hotel has partnered with renowned wellness expert Anna Deacon, author of "Taking the Plunge" and leading advocate for cold-water wellbeing, to launch an exclusive series of seasonal wellness retreats that extend the hotel’s wellbeing experiences.
The inaugural ‘Step into Summer Retreat’ launches on Saturday 2nd May 2026, featuring special guest Louise Minchin – celebrated broadcaster, endurance athlete, and author – who will join Anna Deacon for an evening of conversation and dinner. The pair will explore their personal approaches to active wellbeing. The retreat combines expert-led contrast therapy sessions using the spa's new KLAFS facilities with cold-water swimming, and mindful practices including yoga, meditation and photography, which all help to calm the mind and build a stronger connection with the inner self.
The seasonal wellness retreat series is set to continue throughout 2026, with each programme designed to align with Old Course Hotel’s ethos of active wellbeing.
‘Step into Summer Retreat’ prices start at £385 per person for a one-night stay on Saturday 2nd May 2026, based on two people sharing a room. Single-room occupancy starts at £495. Extended stay rates are available for Friday or Sunday nights from £275 (single occupancy) and £325 (double occupancy). Price includes all mentioned activities along with a spa treatment and meals.
Signature Spa Day Package – ‘Exhale’
Take time to breathe with two rejuvenating treatments: a 25-minute facial accompanied by a relaxing 25-minute massage. Afterwards, enjoy the hydrotherapy pools, unwind in the sauna, and savour a delicious lunch in the plant-forward Spa Café. Priced at £155 per person.
‘The Perfect Break’ Residential Package
Discover St Andrews with the newly reopened Kohler Waters Spa at the heart of your stay. This overnight package includes access to the transformed spa facilities, a thoughtful spa gift in your room, and a two-course seasonal dinner in the Road Hole Restaurant. Complete your experience with a full Scottish breakfast the following morning. Package starts from £485 based on two people sharing.
Available from 15th September 2025 to 31st March 2026, subject to availability. Excludes 24th December 2025 to 1st January 2026.
Guests staying at Old Course Hotel can access the spa between 8am-10am and 6pm-8pm.
Guests can book exclusive sessions in the KLAFS snow and sauna cabin, to enjoy the benefits of fire and ice, from £50 per person.
For more information about the Old Course Hotel's wellness offerings and the Kohler Waters Spa, visit: https://www.oldcoursehotel.co.uk/spa-and-fitness/kohler-waters-spa
fidelis hospitality enhances guest experience and operational efficiencies with SIHOT solutions
SIHOT delivers integrated digital infrastructure to achieve ongoing operational and commercial excellence
fidelis hospitality, an owner-managed hotel group operating branded properties across Germany, has successfully transformed its operations using SIHOT’s portfolio of hospitality management solutions.
SIHOT, one of the leading hotel management systems, has delivered a fully integrated tech stack for fidelis to implement back-office and customer-facing digital solutions with ease and convenience.
Since migrating to SIHOT, fidelis hospitality has successfully introduced self-service check-in kiosks, direct online bookings, integrated Electric Vehicle (EV) charging payments, and centralised guest billing. These innovations have helped reduce front-of-house workload, eliminate manual errors, and improve commercial sustainability.
With several branded properties in major German cities – including THE Hotels, Felix Hotels and Ibis – fidelis has saved huge amounts of staff hours and reduced errors in administration and data management.
Recognising the evolving hospitality landscape and the paramount importance of efficient workflows and guest interactions, Maurice Nickelsburg, head of commercial development, fidelis hospitality explained how SIHOT solutions have contributed to his company’s growth and ambitions.
“Things are changing all the time. We now have a good infrastructure to work from. This has put fidelis in a position to discuss adopting new hotel projects – with the plan for these to be fully digital. Now, with SIHOT, we have the solution to plug in and make a success of these initiatives quickly.”
“I’m a fan of having everything in one platform. With a small team, it is time-consuming to monitor multiple partners – this leads to failures and problems. At least with one provider, we know who to call, there is someone to help, and we can collaborate on developments. With SIHOT, we get exposure to new applications and functionality as soon as they are launched, which allows us to evolve quickly.”
SIHOT.PMS acts as a central hub for key integrations, such as SIHOT.POS which consolidates all purchases and guest billing. A further integration with Ayden payment technology provides robust fraud protection, tokenisation, and automation, massively reducing financial errors.
The integration with SIHOT.MOBILE has digitised paperwork for ops teams – such as housekeeping and maintenance – giving live updates on completed tasks in a centralised app. While SIHOT.GO! allows guests to check-in from their phones in advance, saving hours of reception work, along with SIHOT.KIOSK enabling self-check in on arrival.
Carsten Wernet, chief executive of SIHOT, added: “By leveraging the flexibility and customisation of our single platform, fidelis hospitality has optimised security, consolidated guest interactions, and streamlined operations—positioning itself as a leader in the digital hospitality space.”
Find out more about how fidelis hospitality and SIHOT worked together on four core objectives: time and resource efficiency, guest data management, security, and guest-driven digital services. Read the full case study.
THE STRATFORD, AUTOGRAPH COLLECTION, ANNOUNCES KOKIN – A NEW JAPANESE RESTAURANT FROM CHEF DAISUKE SHIMOYAMA IN THE HEART OF EAST LONDON
The Stratford, Autograph Collection, the design-led East London hotel, will welcome a new culinary addition this spring with the launch of Kokin, a Japanese restaurant by acclaimed chef Daisuke Shimoyama. Opening Thursday 1 May on the hotel’s panoramic seventh floor, Kokin will offer a fire-led, omakase-style menu shaped by tradition and seasonality.
The latest venture from Chef Daisuke Shimoyama — best known for Hannah on London’s Southbank — brings his signature ingredient-focused approach to East London. Occupying the space formerly home to Allegra, the 140-cover restaurant features two expansive terraces and a dedicated sushi bar. It joins Kitchen E20, The Mezzanine and The Lounge as part of The Stratford’s growing collection of dining destinations — continuing the hotel’s commitment to growth, community and high-quality hospitality.
As part of Marriott International’s Autograph Collection, The Stratford is a design-led space known for its striking double-cantilevered architecture by Skidmore, Owings & Merrill and calming interiors by Space Copenhagen. Located in East London’s Queen Elizabeth Olympic Park, the hotel sits just moments from cultural landmarks including Sadler’s Wells East, the ABBA Arena, and the forthcoming V&A East, and benefits from excellent transport links via Stratford station and the Elizabeth Line.
The name Kokin (古今), meaning “past and present,” reflects Chef Shimoyama’s philosophy: drawing on his upbringing in the mountains of Gunma, Japan, to blend heritage cooking with a contemporary, seasonal approach that holds deep consideration and respect for each ingredient. Using cherry and apple wood, dishes are infused with delicate, fragrant smoke whilst Binchotan charcoal is employed for its high heat and ability to bring out clarity and texture in food.
Menu highlights include the Woodfire x Charcoal Grilled Turbot, where flame-roasted bones are used to create a base stock with Kyoto white miso, served alongside perfectly cooked turbot. At the sushi bar, guests can choose from a mix of Temae (guest-led selection) and Omakase (chef’s choice) experience for a flexible but elevated dining experience.
A central focus of the restaurant will be sustainable bluefin tuna, sourced from Spanish and Portuguese waters, provided by expert fisherman Hajime Tanaka. Whole-fish deconstructions will be performed in-house with specialist precision, celebrating the full depth of the ingredient — from otoro and chutoro to collar (kama) and sukimi — with a strong emphasis on respect and zero waste.
To complement the menu, Kokin will offer a curated drinks list featuring premium sakes, Japanese-inspired cocktails, and natural wines in partnership with East London supplier Provisions Wine & Cheese.
Kokin marks a new chapter for The Stratford — reinforcing the hotel’s role as a cultural and culinary destination in one of London’s most dynamic and connected neighbourhoods.
Kokin will open on May 1 on the seventh floor of The Stratford, 20 International Way, E20 1FD.
To book a table, click HERE. To find out more about The Stratford, click HERE.
The Ned have teamed up with Guinness to bring you the best pint in the City in celebration of St Patricks Day
The esteemed The Ned, London have teamed up with the iconic Irish stout, Guinness, to bring consumers the best pint in the City.
Beginning on March 17th, The Long Bar will be launching a dedicated Guinness Bar, just in time for St Patrick's Day! The bar will be for walk-ins only, with no reservations accepted.
“We’re delighted to bring the Guinness Bar to The Ned, offering our guests an exciting and immersive way to enjoy Guinness in the City,” said Jack Cohn, Food and Beverage Director at The Ned. “From perfectly poured pints to an innovative menu of food and cocktails, we’ve created an experience that is both authentic and elevated — ideal for celebrating St Patrick’s Day and beyond.”
Alongside the pints, guests will have a choice from a variety of snacks and small dishes, including a mini beef and onion pie with Guinness gravy, Guinness Cheddar croquettes with garlic mayonnaise and parmesan and crisps served with caviar.