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5 Minutes With: F&B talk with Mark Bithrey, Founder & Creative Director, B3 Designers

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5 Minutes With: F&B talk with Mark Bithrey, Founder & Creative Director, B3 Designers

There is a serious question being put to the industry on whether public areas will ever be the same again. In an exclusive interview with Hotel Designs, Mark Bithrey, the Founder and Creative Director of B3 Designers sits down virtually with editor Hamish Kilburn to discuss F&B design in a post-pandemic world…

In just a few days time, Hotel Designs will go live to the world with its debut virtual conference. The topics we will explore during Hotel Designs LIVE will include technology, sleep, wellness and whether public areas will ever be the same again. In order to understand the role of F&B areas, while also getting an access-all-areas deeper look into the inner workings of the studio, I caught up with Mark Bithrey, the Founder and Creative Director of B3 Designers. The award-winning studio has transformed many F&B hospitality projects, such as The Prince Akatoki, Marriott Hotel Budapest and Ritz-Carlton Geneva among many others.

Hamish Kilburn: Thanks for joining me, Mark. How are you feeling right now as a hospitality interior designer?

Mark Bithrey: The world has been through really tough times, but this one has definitely knocked the hospitality industry for a six. I have always believed in 2 things: that hospitality will forever have a strong place in the world in some form or other, and two, that design plays a pivotal role in shaping a changing world. So I’m feeling a mix of anxious and eager.

HK: When restaurants do eventually open up, we are still looking at reduced covers and therefore revenue. What are your thoughts there?

MB: We have been helping clients redesign their restaurants for social distancing, with beautiful screens and additional features like plants and cushions. But you are right, it can mean reduced revenue. Some of our clients have been really creative and opened up whole new streams of revenue.

Image caption: Design in F&B has spilled into the marketing and packaging of products with a rise in demand for deliver/takeaway service. | Image credit: B3 Designers

HK: There is obviously a lot of focus on takeaways at the moment. How can F&B businesses be more creative when adapting to the times?

MB: Quick service has immense potential. Think about kiosks where you are able to churn out dishes quickly. Our clients at Mei Mei are doing just that, with Michelin star winning Chef Elizabeth Haigh at its helm. Also consider Itsu/Pret style shops, with impactful branding and graphics on the floor. You can look into takeaway/delivery-only kitchens with creative food packaging. Extra brownie points for eco-friendly packing! We are working with a Vietnamese restaurant in London at the moment to use clever packaging to build out loyalty, repeat orders, and engagement.

Image caption: Mei Mei has adapted its offer during the pandemic to focus on takeaway service | Image credit: B3 Designers

HK: Speaking of food delivery, it does mean that restaurants are reliant on the large delivery services that eat into their revenue considerably. How can they move away from using the shared delivery systems?

MB: Yes, indeed! Have you heard of Mumbai’s dabbawalas? It’s an incredible concept. Think localised kitchens, subscription meals, and your own fleet of delivery folk racing food on bicycles. Typically, a kitchen will cook a few hundred meals a day. The subscription lunch will include food that can be batch cooked – so a lentil dish, a curry, rice, and perhaps some bread. This is then packed into stainless steel “tiffin” boxes, and delivered quickly, while the food is still hot. Because the kitchens are localised, nobody is travelling more than a couple of kilometers and they are often the service teams themselves. The previous day’s box is picked up and brought back – no packaging waste!

Food trucks are another way to circumvent delivery commissions. With all the right permissions, you could set up in a park/outdoor space and serve up anything you want to, really. Think also about drive-throughs or walk-past counters for food pick up. You can even offer an interesting experience (graphics/games) while they wait in line.

Image caption: Gourmet takeaway food truck | Image credit: B3 Designers

Image caption: Gourmet takeaway food truck | Image credit: B3 Designers

HK: What about fine dining, how can businesses integrate social distancing into this concept?

MB: Without a doubt, fine dining is going to change for a while. Restaurants that get very crowded are going to have to give customers more room – which can be quite cool if you think about it.

Smaller restaurants however, are quite fortunate and can use their spaces to offer truly caring experiences. We have worked with Michelin star winning Chef Tom Aikens in the past, whose restaurant Muse spans 950 sq ft. “Muse is very unique in that it is for guests not only looking for great food in a very special restaurant, but welcomes them as if they were in their own home. Guests will always get special care and now more than ever, of being looked after and pampered,” said Aikens.

If you have outdoor space, however small, milk it. Erect pods or beautiful temporary structures. Adapt for weather changes with fans and space heaters. You could also think about bringing your restaurant completely outside – are you on a street that could be pedestrianised, or do you have parking space that could be converted?

For indoor spaces, think gorgeous on-brand free standing folding screens. In hotels, use your banquet rooms as restaurants so you can offer more space between tables.

If you want to be really creative, as the rules relax more, consider catering services for small gatherings, or even a fine dining experience that you can take to people’s homes. We may follow off where you mention that Muse is small, and say that it is massive in experience.

HK: Is there a way for F&B professionals to go where customers already are?

MB: Supermarkets and the internet! This is a great time to consider creating your own line of sauces/pastas/food kits. Paired with solid branding and graphics, it could open up a whole new stream of revenue. Could you create barbecue kits for example, with recipes and ingredients?

We are spending a ridiculous amount of time on the internet now. Host cooking lessons and sell kits after. And remember to up your digital presence – it is the only way people will learn of your restaurant/hotel’s F&B offerings.

Main image credit: B3 Designers

SPOTLIGHT ON: Inspirational design hotel bars and restaurants in London

 730 565 Hamish Kilburn
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SPOTLIGHT ON: Inspirational design hotel bars and restaurants in London

To round off our Spotlight On topic of Bars & Restaurants, Hotel Designs headed into London to pick out the best F&B facilities that are serving up a treat on the international hotel design scene… Editor Hamish Kilburn edits…

Since hotels became much more than simply a bed for the night, the in-house food and beverage scene globally has taken off. Here are a few London bars and restaurants that have emerged to be statement F&B areas within hotel design.

GMT Bar –  Hard Rock Hotel London 

Image credit: Roberto Lara Photography

Incorporating the Hard Rock “mantra”, which includes the global brands’ range of memorabilia, artwork, installations and lyrics, design firm Scott Brownrigg was tasked to complete the 900-room Hard Rock Hotel London. As well as designing quirky and edgy guestrooms, the design team, led by Senior Designer and Hotel Designs’ 30 Under 30 Kate Jarrett, also created what is now London’s latest Instagrammable statement bar, which acts as an inviting cocoon from the rest of the city.

The Monkey Bar – Monkey Island Estate

Image credit: Monkey Island Estate

Monkey Island Estate is located in Bray-on-Thames. The island, with its intriguing history dating back 800 years, has been the haunt of monks, monarchs, aristocrats and writers alike. Visitors from London and beyond are transported to their own private countryside escape steeped in stylish yet laidback luxury. Designed by award-winning Champalimaud, complete with its beautiful garden terrace, The Monkey Bar is elegant, contemporary and relaxed – just like the rest of the hotel.

Sloane Place Hotel London 

Long dining table with hanging pendents above

Image credit: Sloane Place Hotel

The 50-seat café-bar in the hotel, designed by JSJ Design, required extensive structural works to open up the space, making it more accessible for guests and local clientele alike. The interior design scheme combines bold teals,timber panelling, glass and brass, maximising light and space.

45 Park Lane

modern quirky bar in 45 Park Lane

Image credit: 45 Park Lane

While the world is all too familiar of the iconic bar inside The Dorchester, its younger sibling, 45 Park Lane, located next door, is the contemporary answer to luxury in the city. The hotel’s modern-chic bar, which serves London’s finest negronis, is described as: “the vibrant beacon of contemporary culture in a luxury hotel.” It is an invigorating blend of art and landmark architecture in the middle of classical London.

InterContinental London Park Lane

Once more, RPW Design strikes again on London’s leafy iconic Park Lane. The design firm’s latest refurbishment of the guestrooms and The Capital Suite in the InterContinental Park Lane compliments the work of David Collins Studio in the hotel’s restaurant, Ella Canta.

Hotel Cafe Royal London

Image credit: Hotel Cafe Royal London

Designed by Piero Lissoni and Atelier 27, the new F&B areas sheltered in Hotel Cafe Royal London are contemporary yet timeless. The Green Bar’s cocktail list is an invitation to explore tastes throughout the ages, divided into four eras spanning over 100 years. The interiors masculine, with hues of emerald green creating a dark and moody atmosphere to compliment the cocktails served.

Main image credit: Roberto Lara Photography

Spotlight On: May’s features announced

 730 565 Hamish Kilburn
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Spotlight On: May’s features announced

Hotel Designs has officially dropped its May editorial features, which are Bars and Restaurants and Bathrooms… 

Throughout May, Hotel Designs’ Spotlight On features will look at two highly topical features, namely Bars & Restaurants and Bathrooms – both areas of which are transforming drastically in order to cater to modern travellers’ demands.

Bars and Restaurants

Colourful and lavish restaurant

Image credit: Dukes Dubai

With Gastronomy evolving to be a major travel trend, the design of a bar and of a restaurant has never been so important. Hotels are recreating and reopening these areas to become just as much of an experience as checking in or walking into a stunningly designed guestroom or suite. Instagrammable moments can now be captured in a design hotel’s dining areas, once a space reserved for guests-only, which is now desired to be the life and soul of the city open for all to enjoy.

Bathrooms

Modern bathroom in a shell of wooden structures

Image credit: Kaldewei

With our highly regarded Recommended Suppliers, we will explore, post-ISH, the heavily congested arena of bathroom design. Will colour finally find its way into the modern bathroom, and will the bathroom spa become a popular choice for designers who want to recreate amazing spaces? We will go beneath the surface to uncover all the hottest bathroom trends and we will try to discover what the hotel bathroom of the future will look like.

If you wish to find out more, or know of a product that we should be talking about, please contact Zoe Guerrier on 01992 374059 or z.guerrier@forumevents.co.uk

Main image credit: The Cow Hollow Hotel, Manchester

Ed Ng portrait

Seven minutes with Ed Ng from design house AB Concept

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Hotel Designs caught up with co-founder of luxury design powerhouse AB Concept to discuss technology, trends and what’s next for AB Concept

Following on from last month’s focus on restaurants, we caught up with co-founder of luxury design powerhouse AB Concept, which has recently completed Mei Ume, an east-meets-west designed restaurant in Four Seasons Ten Trinity Square, London. Editor of Hotel Designs Hamish Kilburn spoke to Ed Ng to find out how technology in hotel and restaurant design is changing, as well as which common pitfalls to avoid when renovating heritage buildings…

Hamish Kilburn: Let’s start with your most recent project, which Hotel Designs covered last year. How does Mei Ume set new standards for design restaurants?

Ed Ng: I wouldn’t really say it sets a certain standard nor does it follow any specific set of rules that is something we tend to avoid for all of our designs. Rules are there to be broken anyway! We’d rather have a bespoke approach for each and every project we are taking on. I think Mei Ume is special in a very unique way as it’s a perfect match in concept, location and building. With the setting being the former Port of Authority Building in London – the crossroads where goods were traded between East and West – there was already a rich narrative in place that we further elaborated on with our design. We wanted to fuse the history and sense of place in a way that celebrated both cultures and as a tribute to the history, keeping the British fundamental and seasoning it with a sprinkle of charming oriental charisma. Through the Chinese glass screen with plum blossoms suspended in between the Corinthian columns, we seamlessly bridged the gap between these two very distinct cultures.

Four Seasons Ten Trinity Square, London

Image credit: Four Seasons Ten Trinity Square, London

HK: What would you say are the most prominent pitfalls when designing modern interiors in heritage buildings?

EN: Different challenges are to be faced when designing within a heritage building compared to a brand-new concrete shell, as there is already a long trace of history, familiarity and a story in place that is widely recognized. Therefore, such spaces need be treated very carefully and with a lot of respect. However, it’s a very thin line between trying to recreate the past – which easily could turn into an overly “themed” restaurant – and trying to cut too many ties and going for a very invasive approach. That would be missing the point for designing within a heritage building. I often try to play around with the existing elements and use the history as the foundation and then try to introduce contemporary touches to the design. Bringing a unique visual to the space, the design should seem as though it has always been there yet feel very contemporary at the same time.

HK: How have consumer demands changed over the last 10 years – and how has this effected how you design F&B areas in hotels?

EN: The last decade has marked the birth and incredible growth of smartphones, something that has become the platform of a social media phenomenon. The likes of Facebook and Instagram have become the “eyes to the world” and everything that is happening in the new and exciting in the lifestyle sphere is very much influencing where we dine, chill and stay. In the quest for likes, the Instagram moment has become a very important focal point for bars and restaurants, from a design perspective to come up with a visually stunning feature within the space that narrates the story and captures the attention of the guest.

 

HK: This month, we are talking about all things technology. Is technology for the user in hotels limited to guestrooms?

EN:Absolutely not. I think technology should really be able to weave into the total hospitality experience seamlessly and sometimes, without us even realizing it, we are exposed to technology throughout our whole stay and even prior to it. Starting with visiting the hotel website to making the booking, all the way to arrival, check-in, communal spaces, conference areas and banqueting facilities, dining, space, fitness, check-out and post-stay emails. Sometimes it’s ubiquitous and sometimes it’s subtly working it’s magic behind the scenes but technology is ever present. Having said that, one extremely important criterion is that technology is here to make our life easier, not complicate it for the sake of employing technology. Therefore, the best technology is the one that is hidden yet elevates our experience.

Four Seasons Ten Trinity Square, London

Image credit: Four Seasons Ten Trinity Square, London

HK: What would you say has been the most rewarding project to have completed?

EN: Every project has it’s own charm and is rewarding in a way, since Terence and I are constantly challenging ourselves to always create an extremely tailored design for each project. We always take a great amount of time to personally experience the project’s numerous aspects such as it’s locating city, culture, history, local materials, and of course, the expectations and requirements of the brand and functionality. We really absorb and condense all these references before we lay our hands on the drawing board. Throughout this process, we’re always able to learn a little more about what we can do and there is nothing more rewarding than seeing another unique piece of work being created. For example, we have just completed Paper Moon Giardino in Milan, the latest flagship restaurant of the brand that is housed within the 200 year old Palazzo Reina where we kept the original feature facade in honour of the history and architectural value, a project that could never be replicated anywhere no matter how much money one spends.

HK: What’s next for AB Concept?

EN: We are very excited to see our project at Four Seasons Kuala Lumpur come to fruition soon. We have been entrusted to design three F&B venues within the stunning property; The Lounge at Four Seasons, Bar Trigona, and Yun House, the latter which derives from the city’s rich cultural heritage, merging and bringing balance between colonial and Asian influences to create a level of luxury and sophistication synonymous with the Four Seasons brand. Meanwhile, we are also working on the W Hotel Xian, where we designed the entire hotel, a very eclectic project that will see The New York party boy come to play with the ancient terracotta warriors in Xian.

HK: If you were designing a hotel from scratch, where would it be in the world?

EN: Honestly, it could be anywhere… as long as it fits the following criteria
1. A supportive owner who understands and respects our design approach
2. There must be chemistry between us and the location (culturally or landscape-wise)

Modern hotel Rosewood

Image credit: Rosewood Sanya

HK: What are your opinions on trends, and are you noticing any dominant ones at the moment?

EN: The only trend we ever follow is: ‘Don’t Look for the Trend’. I can never stress enough how much we try to stay away from designing spaces by trends and how impossible it is to do so. We could be designing a hotel by following a certain trend but as hotels can have a 2 to 8 years time span before the doors finally open, by that time, it will probably have been replaced by 2 or 3 other trends. The design-by-trend would look dated even before the hotel is in operation. As a design studio, fortunate enough to be working with a variety of brands from Four Seasons to W Hotels, we have a deep understanding of their DNA, which is always firmly rooted, slightly adapting throughout the years but never ever follows trends. It keeps a brand consistent. For Rosewood we are now working on developing their new lifestyle brand called KHOS that is aimed at younger, vibrant and cosmopolitan travellers. All these brands are very distinct from each other, creating their own design language, uniqueness and elements that appeal to different guests.

 

 

The Coach House Front Dining Area

Opening success at The Coach House, Ayrshire

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One of Scotland’s largest hospitality groups Buzzworks Holdings has officially opened the doors of its tenth venue and first outside of Ayrshire – The Coach House.

Offering simple dishes with big flavours, the eagerly anticipated Coach House in Bridge of Weir enjoyed a very successful opening weekend.

The former Archies lounge bar and kitchen on Main Street has seen significant investment and been transformed to a stylish bar and restaurant with an intimate private dining room. Providing an all-day dining experience with a welcoming and relaxed atmosphere, The Coach House offers the perfect backdrop for a range of celebrations and occasions.

The Coach House Private Dining room
Colin Blair, Buzzworks Holdings Chairman, said: “We’re delighted to launch our tenth venue and fifth restaurant under our House brand. It’s a fantastic addition to our portfolio and an exciting investment to branch out of Ayrshire and bring our modern take on a traditional bar and restaurant to the Renfrewshire community.

The Coach House Exterior“We’ve been overwhelmed with the positive response from local residents and guests during our opening weekend and we look forward to welcoming more new diners as well as Buzzworks regulars to our latest venture.”

The Renfrewshire venue will join Buzzworks’ collection of nine prestigious sites across Ayrshire including Scotts in Troon and Largs, Elliots, Lido venues in Prestwick and Troon, The Treehouse in Ayr, The Longhouse in Kilmarnock, The Mill House in Stewarton and The Corner House in Kilwinning.

Ed Ng and Terence Ngan - AB Concept

In Conversation: Ed Ng, Terence Ngan of AB Concept

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AB Concept recently unveiled its first project in London – Mei Ume, one of the two flagship restaurants at Four Seasons Hotel London at Ten Trinity Square. Hotel Designs caught up with designers Ed Ng and Terence Ngan about the project and their thoughts on hospitality design…

—–

Q. How much freedom were you given in creating your own take on the restaurant’s design?
Mei Ume is located within Four Seasons Hotel London at Ten Trinity Square, a heritage building built in 1922 that was previously home to London’s Port of Authority, acting as an access point for Eastern traders to trade commodities such as teas and silks. The story behind of the history of the building was our inspiration behind the design of the restaurant and also allowed us to tackle one of the most challenging factors in this project -designing an Asian restaurant within a classical Western architectural building.
The trading history between the British and the Orient allowed us the freedom to merge Eastern heritage and Oriental design themes into the traditional Western space, seamlessly bridging the gap between the two distinct cultures.

Mei Ume - AB ConceptQ. You’ve worked on several projects in China and the far-east – how does working in London compare/differ?
As a Hong Kong based design studio, we can see similarities between both China and London in terms of how a project is managed, however the biggest difference is that the majority of projects in China are state owned and so with that comes varying limitations that differ from privately owned projects that are common in London. Whilst working on Mei Ume, it is apparent that there was a solid system to ensure that every detail was refined and perfected to suit the space.

Mei Ume - AB Concept
Q. This isn’t the first time you’ve worked with Four Seasons (Shang-Xi – Shanghai Pudong), what is it you like best about working with the brand?
We always emphasise that a project designer plays an important role in the success of a project, but at the same time we can only take partial credit. We enjoy working with luxury brands at the level of Four Seasons because we know we are working alongside other passionate creative individuals to create a top quality destination. In doing so, we can assure that food quality, service, table setting, music and the marketing of the project will be nothing short of perfection.

Q. What do you like most about working on hospitality projects?
Hospitality projects are really the only windows for us to showcase our work to the public because 9 out of 10 residential projects we work on remain private. Hospitality projects tend to give us more creative freedom; we are always trying to balance our creativity with the commercial viability of a space, and that’s what makes design intriguing.

Q. Do you have a particular ‘design philosophy’ at AB Concept?
We believe we play the roles of “storytellers of space”. We try to ensure that with each project, we are telling a different story from the previous. This is a much more challenging way of working as an interior designer because we do not want to cast ourselves into a mould of a particular look, feel or design aesthetic which means we are constantly developing new design vocabularies for each new project.

Q. If possible to sum up in a few sentences – what do you personally think makes ‘good design’?
A good design has to be able to function beautifully with a unique identity and have the ability to withstand the test of time.

Q. What design trends do you predict in the coming years?
We see a growing appreciation of classical designs. We feel it is a natural tendency that when we are living through the fast-paced, impersonal technological breakthroughs on a daily basis, our consciousness simultaneously reminds us to cherish the past and its artisanal beauty. Mei Ume is a perfect example of letting the original structure of the former Port of Authority building take centre stage whilst enhancing it with modern elements. With the task of transforming the purely British architectural structure and seamlessly infusing it with Asian elements to suit the restaurant’s cuisine, we wanted to captivate guests by taking them back in time, on a journey to when the Port of Authority was a thriving trading hub between the East and West.

Q. Any exciting projects in the pipeline for yourselves and the team coming up?
We are currently working on our first resort project for Rosewood, named Rosewood Sanya Resort at Haitang Bay of Hainan Island, where we are designing the entire outfit of the resort. Meanwhile, we are also working on the first W Resort in Europe at the waterfront location in the Algrave, Portugal. Like the Rosewood, this is another consolidated resort project.

We have also been given the great honour to redesign the signature Lord Jim’s Restaurant at the grand dame Mandarin Oriental Bangkok, one of the oldest hotels in the world, which is still in operation having just celebrated its 140th birthday.

www.abconcept.net

www.fourseasons.com/mei-ume

Cadogan Café wins at New London Architecture Awards

Cadogan Café wins at New London Architecture Awards

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Cadogan is delighted to announce that the Cadogan Café has won the Hotels & Hospitality category at the New London Architecture Awards. The award celebrates the best new and proposed projects that enhance London’s leisure offer for tourists, business people and Londoners in the capital.

The state-of-the-art Cadogan Café will be located in the largely Grade II-listed Duke of York Square, adjacent to the main thoroughfare to the Saatchi Gallery and set slightly back from the King’s Road. It has just commenced construction, and will complete in late 2018.

Cadogan Café wins at New London Architecture Awards

Championing the best of modern design in harmony with its heritage and surroundings, the café will include the UK’s first innovative glass facade which will lower into a single-storey basement during fine weather.

The state-of-the-art Cadogan Café will be located in the largely Grade II-listed Duke of York Square, adjacent to the main thoroughfare to the Saatchi Gallery and set slightly back from the King’s Road. It has just commenced construction, and will complete in late 2018.
It also includes a circular roof terrace open to the public as an additional green space to relax, overlooking the ‘running track’ famed as Roger Banister’s training ground for the four-minute mile. The innovative design was created by Nex, following an international architectural competition.

The state-of-the-art Cadogan Café will be located in the largely Grade II-listed Duke of York Square, adjacent to the main thoroughfare to the Saatchi Gallery and set slightly back from the King’s Road. It has just commenced construction, and will complete in late 2018.
Supported by the Mayor of London, the New London Architecture Awards seek projects of the highest design.

Andaz Singapore

André Fu, AFSO continue ascent in Singapore, Hong Kong

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After the successful launch of the Kerry Hotel on Hong Kong’s waterfront, acclaimed Hong Kong-based designer and architect André Fu sees a contemporary art gallery in Tokyo completed for Galerie Perrotin, the spa at the now iconic Villa La Coste open and the VIP lounge at Pacific Place finished.

With Andaz Singapore set to open in autumn this year and the prominent Cantonese restaurant Guo Fu Lou, at the Murray Hotel, Hong Kong, launching towards years end, André Fu and AFSO continue their illustrious ascent.

Conceived as a contemporary lifestyle destination that embraces Singapore’s local urban spirit, André Fu has sought to captivate the eclectic shop-house experience at the Andaz Singapore, which will open this autumn. Working within the framework of the modernist Duo development by Ole Scheeren, Fu has conjured a layered journey of relaxed luxury.

André FuAs guests explores the hotel, a strong sense of discovery prevails, much akin to the distinct neighbourhood experience at the nearby Bugis and Kampong Glam area – an experience that is quintessential to Singapore itself.

Scheduled to open late 2017, Guo Fu Lou, at the Murray Hotel, Hong Kong, is a prominent Cantonese restaurant featuring sensuous interiors reinforced by Fu’s rigorous pursuit of new Asian sensitivities. Designed to inspire and indulge, the restaurant will be elegant and chic with authentically inspired design.

Made up of a 90-seat restaurant, with numerous private dining rooms, Guo Fu Lou is crowned with a sprawling outdoor terrace, a unique feature among Chinese restaurants in the region.

NH Collection Grand Sablon

NH Collection Grand Sablon opens in Brussels

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NH Hotel Group has celebrated the opening of another hotel under its NH Collection brand, the NH Collection Grand Sablon in Brussels. This is the second of the Company’s upper-upscale brand in the Belgian capital, adding to its 67 existing hotels around the world.

Located in the very heart of the city, the NH Collection Grand Sablon is in the Sablon district renowned for its many antique shops and art galleries. The hotel comprises 192 fully refurbished rooms, as well as 11 function rooms which can host 250 people.

The commitment of the Company’s upper-upscale brand to haute cuisine is once again present in its second NH Collection hotel in the city. Those staying at NH Collection Grand Sablon, or those who wish simply to enjoy the finest quality cuisine in Brussels, can do so at Hispania Brasserie and at Hispania Gastronomique, the restaurant headed up by renowned chef, Marcos Morán (1 Michelin star).

With the opening of the Company’s second hotel in Brussels under its upper-upscale brand, NH Hotel Group is continuing to consolidate a brand which only last year appeared in countries like the Netherlands and Germany.

The Company also launched new locations throughout Europe, as was the case in the Americas, and also reopened flagship hotels in Rome, Madrid and Barcelona.

Puente Romano Beach Resort & Spa and Nobu Hospitality are unveiling exciting plans to launch the Nobu Hotel and Restaurant Marbella

Nobu Hotel and Restaurant opening in Marbella

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Puente Romano Beach Resort & Spa and Nobu Hospitality are unveiling exciting plans to launch the Nobu Hotel and Restaurant Marbella at the five-star resort’s exceptional location in southern Spain.

Nobu Restaurant Marbella will launch in May 2017, with the opening of the Nobu Hotel Marbella following in spring 2018 at the luxurious Puente Romano Beach Resort & Spa on the ‘Golden Mile’. This new partnership between Nobu Hospitality and Puente Romano is set to create a spectacular next-generation lifestyle resort, and a holistic destination experience for all guests.

Nobu Restaurant Marbella, the first Nobu to open in Spain, will sit at the heart of Marbella’s dining scene, joining Puente Romano’s magnetic gastronomic offering of ten individual restaurants including the two-Michelin star ‘Dani Garcia’. Envisioned by Jean-Pierre Martel, one of Spain’s most cutting edge interior designers, in collaboration with StudioPCH Malibu, Nobu Restaurant Marbella will balance comfortable simplicity with natural materials and textures, consistent with the recently refurbished resort’s contemporary aesthetic.

Launching in spring 2018, the new Nobu Hotel Marbella will be distinguished by its bespoke Nobu guestroom design and sensual touches across the elegant hotel rooms. Guests can look forward to priority access to the Nobu restaurant, a private swimming pool, and Natura Bisse amenities. Nobu Matsuhisa’s exclusive in-room dining menu will be available around the clock to serve Nobu dishes to guests of Nobu Hotel Marbella who wish to make the most of the flexibility to dine in the privacy of their rooms or at the edge of the private pool.

The launch of the new hotel at the Marbella property will also see Puente Romano Beach Resort & Spa entirely transformed into an all-suites resort. 184 recently refurbished suites set across 27 beautifully designed Andalusian villas, will offer access to the resort’s famous amenities and Six Senses Spa, as well as the new Nobu experience.

Further details, designs and images to be released in spring 2017.

nobuhospitality.com

Versital bar top in Arabesque finish, Belvedere Arms, Ascot - Mitchells & Butlers

Versital specified for Mitchells & Butlers’ new hospitality concept

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Versital is delighted to have been specified across restaurant, bar and pub operators giant Mitchells and Butlers new Premium Country Pubs. Versital’s luxurious faux marble in a classic ‘Arabesque’ white finish was chosen to complement the exclusive design of the upgraded establishments, found in some of the UK’s most beautiful locations.

The concept of Premium Country Pubs focuses on style, quality fittings and aspiring artwork, and Versital was the natural choice to complement this design brief with its bespoke, high-end solutions. Versital surfaces include bar tops, vanity tops and table tops, dependent on location, with unique luxurious design twists such as built in champagne holders into some of the table tops.

Lauren Milner, Associate Interior Designer at JMDA, the interior design company who specified Versital, says, “Versital offers the perfect flexibility of design to help meet our brief-from any size or colour requirement, we know Versital can deliver. The elegance of the Arabesque finish enhanced the transformation of the original buildings into beautiful, welcoming and premium spaces where people can savour their meal or drink.”

Versital bar top in Chilworth Arms, Southampton - Mitchells & Butlers

Versital bar top in Chilworth Arms, Southampton – Mitchells & Butlers

Versital surfaces provide an exceptional solution for a hospitality environment as they offer the same luxurious looks as marble but are non-porous and therefore stain and water resistant. The surfaces are also completely bespoke and handmade to fit any size, colour or design requirement, offering a truly unique design experience to the customer. Gemma Stockberger, Head of Marketing and Sales for Versital UK, says, “The fact that Versital was specified on multiple areas of the project is a great testament to the flexibility of Versital as a true to life stain resistant marble. As well as bar tops, the surface was used across various venues for the washroom vanities and table tops. We even created fully bespoke table tops that had cast out central areas to allow for ice buckets to be placed for champagne.

“This is precisely the type of work we love to get involved in – working with skilled designers and specifiers to use our product at its best, as well as brilliant installers and joiners to show off the product beautifully. Mitchells and Butlers are an excellent brand with a well-regarded reputation who we were delighted to work with.”

Versital bar top specified in Marchmont Arms, Hemel Hempstead

Versital bar top specified in Marchmont Arms, Hemel Hempstead – Mitchells & Butlers

Versital features in numerous venues of Mitchell and Butlers new collection of individual Premium Country Pubs, designed to deliver the very best in service and food in a welcoming and relaxed atmosphere. Establishments include the idyllic Chilworth Arms in Southampton, which features a dramatic Versital bar top as well as table tops and vanity tops; the exclusive Belvedere Arms in Ascot (main picture, top) with a Versital bar top, and the cosy Swan in the Cotswolds blending English heritage with modern comfort. This features striking Versital washroom vanities.

Versital is a hand-made, hand finished product that is manufactured in the UK by skilled craftsmen. Product offerings include an extensive range of bespoke, made-to-measure bathroom products for the home including shower panels, bespoke showers trays, vanity tops and integral basins.

www.versital.co.uk

sales@versital.co.uk

01204 380 780

Mori Sushi Dubai - Viero

Project Spotlight: Viero at Mori Sushi, Dubai

 730 438 Daniel Fountain
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Viero is proud of its status as a truly global brand. A recently completed Marmorin Hydro project has seen our luxury surface finishes arrive in Dubai.

The first Mori Sushi restaurant in the UAE’s city is styled superbly with the movement and textures offered by the product.

Accompanied by some excellent other interior touches based on the ancient philosophical idea of feng shui, this is a project the company is extremely proud of.

Customers can visit to enjoy the traditional Japanese dishes surrounded by the ambience created with a touch of Viero.

Mori Sushi Dubai - Viero

Mori Sushi Dubai - Viero

Mori Sushi Dubai - Viero

www.viero.co.uk
enquiries@viero.co.uk
0870 609 2827

Debbie Smyth's work at the Great Northern Hotel

Debbie Smyth art installation live at Great Northern Hotel

 1000 667 Daniel Fountain
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‘A Tying of Knots’, a stunning new bespoke art installation by artist Debbie Smyth, which wraps around the staircase walls leading up to the restaurant, Plum and Spilt Milk, at The Great Northern Hotel in King’s Cross – the world’s first great railway hotel and now one of the finest luxury boutique hotels in London – is now complete.

The piece uses hammered nails and embroidery pins connected by threads to portray real places as strings of memory; a cartography of string that is both real and imagined, guiding hotel guests as they ascend the staircase. Debbie describes the piece as ‘a string of thoughts, a flight of stairs, a pencil of lines, a morning of hammers, a river of stories, a cluster of diamonds, a grid of maps, a twinkling of todays, an engagement of eyes, a journey of discoveries…’

Debbie Smyth's work at the Great Northern Hotel

The installation is the latest success in the close relationship between art consultants ARTIQ and the hotel’s Owner-Operator Jeremy Robson, involving the orchestration of spectacular and integrated art installations for the ground and first floor public spaces, as well as key stairwells, corridors and lift lobbies. The relationship has ensured that the hotel and its profound commitment to art has become a stand-out example of intelligent and inspired vision and curation.

‘A Tying of Knots’ is a site-specific sewn piece that portrays a city in transition; referencing everything from Ordnance Survey maps from bygone years and heat maps charting interaction in the age of the internet to the unspoken conversations and bumping bodies of strangers along the local waterways and winding streets, plus the hustle of intersections and stations.

Debbie Smyth's artwork at Great Northern Hotel

As a textile artist, Debbie Smyth is most identifiable by her statement thread drawings: playful yet sophisticated contemporary artworks created by stretching a network of threads between accurately plotted pins. Her work beautifully blurs the boundaries between fine art drawings and textile art, flat and 3D work, illustration and embroidery, literally lifting the drawn line off the page in a series of “pin and thread” drawings.

As a fittingly poetic end to the project, the artist celebrated her own engagement whilst staying at The Great Northern Hotel – the transition to ‘tying the knot’ in her own life.

Versital at Chaophraya

Versital specified in Chaophraya transformation

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Hotel Designs client Versital is delighted to have been specified in Chaophraya, a contemporary Thai restaurant in Newcastle.

The restaurant has recently undergone a £1.55 million transformation that offers an impressive blend of contemporary Thai cuisine in unique surroundings. Versital supplied a stunning 3m feature worktop and panels for the bar to meet the brief of ‘classic elegance’.

Chaophraya Business Manager, Simon Wright says: “While it is indeed delicious, Thai food can be messy and therefore prone to staining. We needed a practical solution for our new restaurant that would project an opulent and authentic look, while still being fit for purpose and keep looking as good as new for a long time. Versital’s bespoke faux marble means we now have the best of both worlds for our restaurant – a beautiful, premium marble bar and ‘pass’, without the drawbacks of the naturally porous material.”

Versital at Chaophraya

Photography: Daniel Parker

Versital’s 100% non-porous stone resin panels, bar tops and table tops are made to measure allowing you to specify the exact shape and size required. They are available in over 90 colours and finishes such as marble, granite, sparkle and high gloss. “There are so many benefits of opting for cultured marble within the hospitality environment,” says Gemma Stockberger, Head or Marketing and Sales for Versital UK

“Not only is it stain proof, non-porous and easy to clean, it can also designed to a completely bespoke dimensions, shapes and sizes. Faux marble has been known to last for more than 30 years in the restaurant environment. We are delighted with the final result for Chaophraya.”

“Versital provided a brilliant service throughout the project,” says Dan Lewis, Project Manager at Medlock and installation manager for this project. “From inception, design, procurement, right through to the construction phase; they supported the project team in ensuring delivery of a brilliant product from across various bespoke joinery items such as the bar/ kitchen pass & waiters stations.”