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Greening • Growing • Gaining

Issue 27

Advocating Sustainability in the Hospitality and Travel IndustriesButler ©

4 Ensuring our future

Global Wrap 6 Latest industry news and happenings – Hostex Wine Circle a must see at Hostex Cape 2012 9 Q&A with FEDHASA Cape

Chef Profile 10 Keith Frisley – Fairlawns’ Executive Chef 12 Award Winning Two-Star Michelin Chef WOWs guests

Serious Stuff 14 Restaurants and the Consumer Protection Act 16 COP 17 and the role of SA business

Butler Reviews 20 Voodoo Lily Cafe, Birdhaven

Restaurant Garden 22 The nutritional hero

Thirsty Butler 24 Huge strides forward for brandy 26 Green farming is also about co-existing with nature

Hospitality Interiors 28 Refurbishing and rejuvenating a historic hotel 31 Greening guest bedrooms 32 Makaron Restaurant clinches maiden Boschendal style award

Travelling Butler 34 The B&B around the corner

Back of House 36 Tending bar, on the seven seas 38 Holistic approach to pest control – creating healthier environments 40 Exploring green cleaning

World Chefs 42 René Redzepi – Noma’s forager

Local is Lekker 44 Freedom of the Press at Rio Largo 46 Cape Town’s fresh food markets

Green Welcome 50 Serena Hotel’s environmental management system 52 Hard times ahead for the solar energy sector

Reader’s Viewpoint 56 Coffee in bed, Fred?

Strong Women 58 Green Queen: The face behind Hotelstuff/Greenstuff

Heritage 59 Intercontinental Johannesburg Sandton Towers wins Gold Class certification

60 Function Focus

World Chefs

Chef Profile

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Reader’s Viewpoint

Read Butler Magazine online by scanning here

Managing Editor Rebecca Staniforth [email protected] 455 1318 Sub-Editor: Paola Chellew Creative Director: Bryan Maron [email protected] Design: Design BanditsAdvertising Sales: Shaun Staniforth [email protected] Rebecca Staniforth [email protected] Contributors Errieda du Toit, Abby Vorster, Catherine Dabbs, Rebecca Staniforth, Nick Wilkinson, Kathy Bradshaw, Shaun Meintjes, Heather Dugmore, Bryan Maron, Bianca Coelho-Barata, Michelle Whittemore, Tilly Smith, Helen GrangeFinancial Team: Debra James [email protected]

Distribution: Butler Magazine is published alternate monthly and distributed to FEDHASA (nationally), the NAA, GHASA, HTA, SACA, FASA, the TGCSA, SATSA, AA Quality Assured Accommodation members, and the International Hotel School.

The magazine is also distributed to an online database of 69 000 readers in the hospitality and travel related industries. These countries include the UK, Germany, Switzerland, Australia, Hong Kong and India.

Publisher: Rebecca Staniforth [email protected] Butler Magazine is published six times a year by IE Publishers cc. 26 Hamilton Avenue, Craigall Park, Johannesburg PO Box 414179, Craighall 2024 Tel: (011) 325 2458 • Fax: (011) 447 7030 Read Butler Magazine online atwww.butlermagazine.co.za

Copyright: The views within this publication are not necessarily those of the publisher or editor. No part of this publication may be reproduced in any form without the written permission of the publisher. No responsibility will be taken for the safe return of unsolicited material.

page 4

The previous issue of Butler Magazine, issue 26, was the

very last printed issue of Butler Magazine. From here forward, Butler is still here to serve the Hospitality and Travel Industries, but based on a platform that has been at the core of my heart for the last 13 years and, being an activist and advocate in the field of sustainable and eco-friendly practices, some of you might remember Greenhouse in IE Magazine. So as a consequence of this new direction we have modified the tag line to the Butler Magazine to read Advocating Sustainability in the Hospitality and Travel Industries. Also for the very first time since the inception of Butler in 2007, Butler Magazine will not be attending Hostex in Cape Town, South Africa. It is with great regret that Specialised Exhibitions have had to enforce the media partner agreement with Hotel & Restaurant. The team is very disappointed since we get great enjoyment meeting up with our readers and clients at this, the main hospitality fair for South Africa, and we are obviously saddened that this is the stance the opposition title has taken.

However on a positive note, Butler Magazine will be at attending Hotel Olympia in London at the Excel Exhibition Centre, Food & Wine London Excel in May, Sleep India in Mumbai in June and Equip Hotel

in Paris in November. We will be reporting back on all the latest international trends that the hospitality & related Industries will be following in the coming months.

Since Butler is now an international brand, targeting most English speaking countries and databases that focus on the hospitality industry, we have our very first page on World Chefs. Our first guest

chef featured is the incredible René Redzepi, whose claim to fame is eating all things from your backyard – not the earth worms though – he was also voted the world’s best chef in 2011.

Our strong woman article for this issue is our very own Green Queen, (pg 58) Lorraine Jenks. She has won a number of awards, being Best Overall Stand at Decorex Jhb 2010, and the FEDHASA Chairman’s award.

HI (Hospitality Interiors) touches on how to green your B&B (pg 31) and the beginning of a three-part story on the incredible cork tree – the national tree of Portugal – and how amazing products are being made for the hospitality industry.

Our reader’s favourite, the restaurant review, focuses on Voodoo Lily Café (pg 20).

Local is lekker features various food markets in and around Cape Town and a review on the famous home grown brand

Namibian ChefsAssociation

Ensuring our future

of Olive Oil “Freedom of the Press” – an olive located in the heart of the Cape winelands.

Barlady on board, is an interesting real life story written by a crew member on board the world’s best small luxury cruise liner, The Silversea, that will be docking at our very own Cape Town Harbour in February and a tongue in cheek true-life story from a young lady managing a guest house, Breakfast in bed with Fred (pg 56).

The case of my stolen identity and IE Publishers’ company hijacking at CIPC (formally Cipro) is an ongoing drama. Unfortunately now that the lawyers are involved it’s going to be a bun fight and quite possible a media fest. But life goes on and so will Butler.

On a final note, one has to believe there are

we are no longer cutting down the very things that gives us oxygen, the lungs of our world. The ‘tree’ print will die slowly but hopefully our earth will not...

Welcome to the very new sustainable, all digital Butler Magazine.

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INDEMNITYAs a supplier of goods and/or services to you, the advertiser, you warrant that you are familiar with and comply with the provisions of the Consumer Protection Act (Act 68 of 2008) in all transactions between us. Amongst others, the Consumer Protection Act provides for some consumer rights regarding delivery, returns, disclosure of information and product quality and safety. Accordingly, you indemnify IE Publishers and/or Butler Magazine against any damages that we or any other party may suffer as a result of non-compliance on your part, with the Consumer Protection Act, or as a result of any damages suffered by any party due to defective or unsafe goods/services supplied by you.

still a substantial amount of people on this earth that are good. There are no grey areas, there is only black or white, good or evil and nothing in-between. Corruption is corruption. Transparency on every level of our democratic South Africa must prevail if we are to become international players in the world marketplace.

I wake up every morning and thank the universe for allowing me to live another day so as to allow me to contribute towards making our world a better place. I would like to think that if all of us did just one good mindful thing each day to preserve this precious planet, then we will be ensuring a safer future for our grandchildren, so they will not have to suffer the consequences of our generation’s appetite for foolish excess and greed.

Enjoy your read, whether it be on your PC, laptop, iPhone or iPad… welcome to the new age, where

SANBIBiodiversity for Life

Since our philiosphy is sustainability and all things green, our policy is not to cut down the trees which are the lungs of our planet, but rather to increase our platform internationally, through digital applications.

The Vineyard Hotel & Spa recently hosted an exclusive private celebratory dinner in honour of Simonsig Kaapse Vonkel’s 40th

birthday.Simonsig Estate is one of the wine partners of

the Vineyard Hotel & Spa, and the dinner was a tribute to their long standing relationship with the wine farm and of course to Kaapse Vonkel. Guests were treated to a delightful evening with Johan Malan – Cellar master and the Owner of Simonsig Estate to hear about the history of Kaapse Vonkel, South Africa’s very first Méthod Cap Classique.

After 40 years Kaapse Vonkel remains one of South Africa’s firm favourite bubblies. South African Airways recently named the 2007 Kaapse Vonkel as their MCC for 2012. It was also the chosen bubbly served on board South African Airways flights during the 2010 Soccer World Cup. Kaapse Vonkel has a fine track record at WINE Magazine’s Amorim Cork Cap Classique Challenge, by clinching the inaugural title with the 1999 vintage and more recently scooping both 1st and 2nd places in 2009.

There are not too many brands that have stood the test of time for 40 years and if Frans Malan was still here today, he would undoubtedly be pleased to know that his pioneering bubbly has not lost any of its sparkle. Said Johan, “Today the Kaapse Vonkel is regarded as a ‘lifestyle wine’; a wine not only to drink as a toast or for a celebration. And how many wines do you know that you can drink with breakfast?”

The evening kicked off with the Estate’s current vintage, a 2009 Kaapse Vonkel and canapés. The starter of cured Norwegian salmon, cucumber spaghetti and oyster beignets was paired to a 2005 vintage, followed by a main course of orange glazed duck, wild mushroom and goat’s cheese risotto paired to a “recently disgorged” Simonsig Kaapse Vonkel 1999. A 2002 Magnum was brought out to conclude the evening, complemented by apple and pear trifle, caramel anglaise, champagne jelly and honeycomb.

The Vineyard Hotel & Spa congratulates Simonsig KaapseVonkel in celebrating 40 years of Methode Cap Classique and looks forward to the next 40.

Simonsig Kaapse Vonkel celebrates 40 years of success at the Vineyard Hotel & Spa

Africa’s Big Seven, the biggest and most comprehensive food and beverage trade exhibition in Africa, takes place from 15 to 17

July 2012 at Gallagher Convention Centre, Midrand.FoodBiz Africa is just one of the seven component

expos which make up Africa’s Big Seven (AB7). “FoodBiz Africa showcases food, services and equipment for the hospitality industry, and continues to grow in size and popularity,” says John Thomson, managing director of Exhibition Management Services, organisers of the massive show.

Aysha Raad, Sales Director of the ResFtaurant Association of South Africa (RASA), says AB7 gets more insightful every year she attends. “Because Africa’s Big Seven is an international show, its offering is very diversified,” says Raad. “However, Foodbiz Africa in particular provides a fantastic networking opportunity for our members to find new suppliers and source new products focused for our industry. Our members benefit hugely from the show.”

Pieter van Rooyen, General Manager of the Protea Hotel in Bloemfontein, was one of the 8 518 visitors who attended AB7 last year. “I went there to find out more about what new products are available for the hospitality industry, and I found plenty...”

Africa’s Big Seven is a ‘seven-in-one’ exhibition covering the entire food and beverage industry from ‘crop to shop’. In 2011, exhibitors came from 32 countries, showcasing over 3 000 product items in more than 431 categories. AB7 2012 is open daily from 10h00 to 17h00 from 15 to 17 July. Visitors to both exhibitions can pre-register at www.exhibitionsafrica.com.

FoodBiz is Big Biz!

Fairlawns Boutique Hotel & Spa has won a 2011 Platinum Diners Club Wine List of the Year Award at the prestigious annual awards ceremony held in

Sandton on 21 September this year.The coveted award was accepted by the Fairlawns Food

& Beverage Manager, Larray Pillay-Nel, who attended the glittering event.

Says Michael Kewley, General Manager of this established 5-star gem in Morningside, Johannesburg: “Our team is committed to providing our discerning guests with the best service a luxury grand lady of this stature could possibly offer!”

Fairlawns is offering delectable dining options as well as wine pairing this season, beautifully orchestrated by Keith Frisley, executive chef, and his expert team.

Indulge in a delectable breakfast, lunch, afternoon or high tea or dinner and savour the tranquillity of this established garden hotel, yet only minutes from the hustle and bustle of Sandton. High tea treats available throughout the festive season – ideal for locals wanting to relax and indulge ...

Fairlawns is gaining further popularity with local diners for its scrumptious summer family Sunday lunches.

Fairlawns is a member of Inspirational Places; a 2010 World Luxury Boutique Hotel Award winner for South Africa; nominated for the World Luxury Spa awards for 2010; and won the 2010 and 2011 Platinum Diners Club Wine List Award – and a 2011 nominee for the prestigious World Travel Awards.

Fairlawns Boutique Hotel & Spa wins 2011 Platinum Diners Club Wine List AwardGlobal Wrap

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If you’re looking for the hottest new trends in all things

cheese, there is no better place to be than the SA Cheese Festival, taking place from 27 – 30 April 2012.

This foodie highlight takes cheese lovers on an unrivalled culinary journey where the remarkable assortment of artisanal cheeses, dairy and other partnering products will entice the senses. Taste the large selection of cheese in the Checkers Cheese Emporium, enjoy a serving of gourmet heaven when Checkers once again brings a unique concept to the event with well known chefs and celebrities sharing their cooking secrets, and take a breather in the festive atmosphere of the Carnival Park. Add to that some tips from food bloggers and cheese makers in the DStv Food Theatre and you are ready for a new approach in your own kitchen. A stroll further down the Meander and through the Absa Mall will complete your sensory expedition.

Combine a great day out in the country with an opportunity to meet and learn from an array of exciting culinary talent..

Buy your ticket at a Computicket outlet or Checkers store near you (no tickets at the gates) at R110. Senior citizens pay R90 and children 13 years and younger enter absolutely free. The festival runs from 10:00 to 18:00 each day and 17:00 on the last day.

For more information contact Agri-Expo on tel 021 975 4440 or [email protected] or visit www.cheesefestival.co.za

SA Cheese Festival promises a symphony for the senses

Southern Sun’s Grayston hotel has closed its doors and all linen which could no longer be used has been donated to worthy causes.

Southern Sun’s Grayston Hotel closes its doors and donates

linen to worthy causes

Sun International, Southern Africa’s leading leisure and gambling group, today announced that the company had entered into a 20-year

lease agreement with the Cavaleros Group for the lease of the Grayston Hotel, a landmark Sandton property.

The two companies will contribute equally to a R250-million refurbishment of the property.

“This deal will secure Sun International’s position in South Africa’s premier business node, and will complement the Table Bay Hotel in Cape Town, our other major urban hotel,” says Acting Chief Executive Garth Collins. “It is a prime location given its close proximity to the Johannesburg Stock Exchange, The Sandton Convention Centre, the commercial and retail district and the Gautrain.

“We are not presently represented in Sandton and this venture offers the group relatively short term access to this key market.

“Importantly, the hotel will act as a valuable stop-over point for our inbound visitors who arrive from abroad en route to our properties around the country, especially Sun City, Cape Town and Livingstone. The Grayston is ideally suited to this purpose and provides a good added facility for our

foreign guests. “The hotel is currently in need of a revamp and to

this end we will undertake a major refurbishment of its 346-rooms and public areas.

“The hotel will close at the end of November when the current lease expires and the refurbishment will commence in January 2012 with the aim of launching the new hotel as a four star plus under the Sun International brand early in 2013.”

The Grayston Hotel has always been a preferred destination for business travellers due to its location, its conference facilities, business service amenities and significant landscaped gardens that surround the hotel.

Sun International acquires landmark property in SandtonGlobal Wrap

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It continues to be ‘all things new and delectable’ at Rickety Bridge - the picturesque Franschhoek

wine and lifestyle estate - the latest and most exciting developments being the launch of their splendid new ‘Tasting Room in the Vines’.

Housed on an elevated platform with a three-sided full-height glazed façade, offers dramatic views of the vineyards with the majestic Franschhoek Mountains towering in the background. The rustic charm of the old Rickety Bridge tasting room has been retained, but a monochromatic contemporary design and a number of stylish new elements infuse the setting with a striking modern elegance. An impressive feature is the tasting counter, once a feeding trough on the Argentinian Pampas, and

Easy to open. Easy to pour. Easy to store. In a fresh take on ‘thinking outside

the box’ the newly introduced Parmalat EverFresh pack shows that ‘thinking about the box’ can be just as innovative.

Relaunching its ever-popular Parmalat EverFresh 1L milk in an innovative new pack from October 2011, opening, pouring and resealing is easier than ever. Simply unscrew the lid, pull out the tab and experience the perfect Parmalat pour – a continuous flow of milk and no spilling. The new pack also fits perfectly into the fridge door.

Parmalat EverFresh is available in full cream, low fat and fat free. It is packed in 6x1L cartons.

Parmalat EverFresh is Halaal and Kosher. The shelf life is six months.

“This investment further builds on Parmalat’s commitment to the UHT milk category, with innovation and quality as key focus areas to ensure continued growth” says Louise Cooke, CEO Parmalat.

While the pack has changed, the high quality and safety in production of Parmalat EverFresh is unchanged. Real dairy milk is specially selected and processed at an ultra-high temperature (UHT) to extend its life in the pack. The UHT process does not require any preservatives or additives, but retains the good taste and nutrients of milk.

Rickety Bridge launches its new “Tasting Room in the Vines”

Parmalat Everfresh introduces the perfect pour

now, with the addition of a glass- and steel-framed countertop, it creates a sophisticated tasting environment. The tasting room virtually spills over, through massive glass walls, into the cellar, affording guests a clear view of a working winery.

On hot days insulated roofing and ceiling fans keep the guests cool when sipping on Rickety Bridge’s Brut Rosé or refreshing white wines, or, on cooler days, guests can recline on leather couches around the wood-burning fireplace and soak up the warmth while enjoying Rickety Bridge’s fine red wines. A ‘big hit’ will no doubt be Rickety Bridge’s floating terraces in the vineyards, where wine-lovers can taste the wines, entirely surrounded by vines.

Global Wrap

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Designed in the shape of a circle, this unique addition to Africa’s foremost hospitality exhibition offers a select number of winemakers the exclusive opportunity to showcase their brands and cultivars to the hospitality industry in a targeted and informal environment, offering an ideal platform to

maximise opportunities for sales into this sector.“The Wine Circle has been created as a place where people from

the hospitality industry can meet and chat in a relaxed setting. The circular shape was strategically designed around the idea of bringing people together, making it the ideal platform for them to catch up and network while tasting the select collection of wines that will be showcased in the area,” says Lindy Taylor, Exhibition Manager of Hostex Cape. The Wine Circle will be positioned alongside another hub of activity and interest at Hostex Cape – the Hospitality Emporium, where visitors can expect to find niche products, services and innovations from small and medium size suppliers.

Other interesting features to look forward to at Hostex Cape 2012, include the South African Chefs Village presented by Nestlé Professional, featuring non-stop culinary action in the form of competitions, demonstrations and the participation of Culinary Team SA as they practice for the Culinary Olympics in October 2012.

Renowned as the host of several top annual competitions, Hostex will this year also feature the Global Pizza Challenge and the regional Barista Championships.

Hostex Cape takes place from 15 to 17 May 2012 at the Cape Town International Convention Centre, from 09:00 to 17:00 daily. For further information or to book your stand in the Wine Circle, contact Lindy Taylor at Specialised Exhibitions on +27 (0) 11 835 1565 or email [email protected]. For more information on Hostex Cape, go to www.hostexcape.co.za.

Hostex Wine Circle a must see at Hostex Cape 2012The Hostex Wine Circle will be back by popular demand at Hostex Cape in May 2012. This innovative concept in wine-tasting was first introduced two years ago at Hostex Cape 2010.

By Vinolia Mokhutle

Jeff Rosenberg:At the media briefing in November 2011, it was reported that hotels expected an average occupancy rate of between 60% and 80%. What were the actual figures for December? I believe this is accurate on the whole. I have not seen official numbers however.Although the Season only really kicked off wef Dec 20, there were several events in Cape Town that assisted early occupancy – i.e. the Volvo Ocean Race, World Softball and World Waterpolo etc. There were a few hotels that achieved occupancy around the 60% or 65 % level and others that achieved 75% or 80 %. Therefore the forecasted occupancy as mentioned at the FEDHASA Cape’s media briefing in November 2011 was fairly accurate.

What was the revenue per room comparing this year to last year?The Average Room rate varied property to property, however, most of the hotels have reported an increase of around 5% - 10 % year on year.

Which hotels had particularly good bookings? In which market segment? The two market segments that were particularly good over this period were the domestic leisure as well as STO – being from the overseas markets.

In which parts of the city were hotels reporting strong bookings?The hotels in and close to the V&A Waterfront as well as the Atlantic Seaboard reported good occupancies during the festive season. Did members notice any new trends this December? More visitors from other parts of the country? Or an increase in visitors from a particular overseas country? Whilst there was a welcome arrival of domestic leisure guests in CT, it was very encouraging to receive a very noticeable increase in the number of foreign visitors to the City from – viz Brazil, Australia, USA, Canada, United Kingdom, Spain ,India, Portugal, Sweden &

Italy. It appears that whilst SA still remains a long haul destination, the current exchange rate still encouraged our foreign visitors to spend the Christmas/ New Year season in South Africa.

Rey Franco:What were the reports from the restaurant sector? Did many see more business than predicted? Or did the majority note less than expected? More restaurants closed in the 4 months leading up to end of December than in any other year, however many restaurants also opened up. On the whole APH was up - simply due to supplier price increases, business levels however were low.

Which types of restaurants in which parts of the city were the most popular? In order, income generation from the following – Fast food and take aways, coffee shops then restaurants. The most popular restaurants tended to be Seafood and Italian.

Dirk Elzinga:At this stage, what is FEDHASA Cape’s overall impression of the December season? Dirk Elzinga, Chairman of FEDHASA Cape reports on the tourist activity during the festive season as being encouraging. Says Dirk “It is also very nice to note the increase of visitors into SA during the month of December - although this has not immediately resulted in increased occupancy, due to the increased capacity post World Cup 2010. It is important to note that it is still very early to record accurate occupancy levels over the festive season, and we have yet to record results over the two summer months that remain.”

Q&A with FEDHASA CapeButler brings you a Q&A session with senior members of

FEDHASA Cape about the past tourism season: FEDHASA Cape chairman Dirk Elzinga, Jeff Rosenberg, head of the FEDHASA Cape hotel segment, and Rey Franco, head of

the FEDHASA Cape restaurant and catering segment.

Global Wrap

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Rey FrancoJeff Rosenberg Dirk Elzinga

By Tilly Smith

Fairlawns is a member of Inspirational Places; a 2011 and 2010 World Luxury Boutique Hotel Award winner for South Africa; nominated for the World Luxury Spa awards for 2010; and won the 2011 and 10 Platinum Diners Club Wine List Award – and a 2011 nominee for the prestigious World Travel Awards.

Having paid his dues, working as apprentice chef at the Hilton Hotel group and achieving his Academy of Chef Training Programme Certificate,

Keith cut his teeth on cooking on South Africa’s mainline long distance trains, such as the Trans-Karoo, travelling as far as the Victoria Falls.

He further enjoyed local as well as international acclaim in cooking competitions such as a gold medal in first place in the Golden Hat Chef in South Africa, a certificate from the Chain de Rotisseurs in SA and 2nd place as Team Johannesburg in Austria, achieving double gold.

Keith worked for the Monarch Hotel from 2006 until 2010, where he was Executive Chef and developed a special liking for boutique hotel dining, where a caring chef is able to gauge the special dining needs of discerning guests through interaction.

“With my penchant for classic French cuisine with a modern twist but unfussy presentation, I’d like to think our guests will appreciate special

attention to their dining needs at Fairlawns,” he says.Keith further states that purist cuisine is about guests knowing what

they’re eating, yet enjoying the presentation, followed by the fine textures and tastes of specialised cuisine. He finds this stance has earned him the respect of mature guests, whilst also attracting new, discerning young diners.

He comments that South Africans have become highly sophisticated in travel and cuisine, and he is looking forward to creating a fine dining destination at Fairlawns, not only focusing on business and leisure guests, but also for local residents wanting to enjoy a special breakfast, lunch or dinner at this established award-winning 5-star boutique hotel in Sandton.

The hotel is offering Valentine’s packages for an entire week, weekend to weekend from 10 February until 18 February 2012! The Fairlawns dining packages comprise:Simple Indulgence:• Chocolate & Strawberry Fondue at the Poolside with a bottle of pink

bubbly @ R436 per couple• 12 Oysters at our poolside area with a bottle of pink bubbly @ R 586 per

couple The Spoil @ R 1 010.00 Couple• Pre-dinner glass of bubbly with canapés in the garden or Poolside

followed by a 3-course dinner in The Terrace Restaurant

The Fairlawns Spa package comprises:• The Treat @ R 1 290.00 per couple• Enjoy a glass of bubbly on arrival in the Spa Garden followed by a

90-minute Signature Massage for 2 The Fairlawns Spa and dine package comprises:The Pamper Sunset Package @ R 3 000.00 couple• Welcome drink

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Chef Profile

Keith Frisley, Fairlawns’ Executive ChefFairlawns Boutique Hotel & Spa in Sandton welcomed Executive Chef, Keith Frisley, who specialises in elegant cuisine to complement this award-winning boutique hotel, reminiscent of old Europe, in July 2011.

Advocates for Sustainability in the Hospitality and Travel IndustriesButler®

Butler Magazine is now selling advertising space on its website!

Don’t miss out on the valuable opportunity to be seen by the industry players, worldwide.

The website has a growing viewership and the online magazine is sent to more than

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• Relaxing soak for two by romantic glow of candlelight• Side-by-side Pressure Point Foot Massage• Side-by-side Soy Candle Wax Massage• Complimentary bottle of Sparkling Wine to enjoy during the bath for

two and/or whilst dining• 3 Course fine dining, lunch or dinner, in the private Spa Bali or Spa Villa Add a night stay in one of the luxurious 5-star suites on a discounted rate of R2250 per couple, including a full English breakfast and taxes – R5250 per couple. The Fairlawns overnight packages comprise:• Add a night stay in one of the five-star luxurious suites on a discounted

rate of R2 250.00 per couple (inclusive of Full English Breakfast and all taxes)

The Lavish @ R 4 660.00 per couple:• A night’s accommodation, including a lavish breakfast and a romantic

turndown, sherry in room, foam bath, tea light candles plus• an Aroma Oil and Indian Head massage in the Spa Garden or Private Spa

Villa.• A glass of bubbly with canapés at Poolside before dinner

The Fairlawns sublime romance ‘surprise’ package comprises:Come Fly With Me @ R 7 650.00 per couple, includes: • A night’s accommodation and breakfast • A romantic bed turndown, sherry in room, foam bath, tea light candles• Pre-dinner glass of bubbly with canapés in the garden or poolside

followed by a 3-course dinner in The Terrace Restaurant at Fairlawns Early morning rise for a hot air balloon ride!

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Chef Review

The 39-year old, who owns 2 restaurants in France and has authored well-recognised books, is famous for his creativity using natural herbs to capture strong clean colours and flavours in his dishes. Loubet’s creations were exceedingly successful last year and those fortunate enough to sample his delicate work, were left with a unique, memorable dining experience. This year, Loubet presented

Award Winning Two-Star Michelin

Chef WOWs guests at Nairobi

Serena’s Mandhari Restaurant

One of France’s finest and most sought after Chefs returned last week to WOW guests at the Nairobi Serena Hotel. The award-winning, 2-Star Michelin Chef Edouard Loubet visited the hotel for four days, showcasing his culinary creations in the Mandhari Fine Dining Restaurant.

hotel patrons with an even more dynamic menu infused with an abundance of local ingredients, all personally sourced from Nairobi’s local markets.

Loubet’s visit to Nairobi Serena is part of a long-term partnership with the hotel group which has seen a total of 21 talented chefs from Serena properties around East Africa having gone to Chef Loubet’s ‘La Bastide de Capelongue’ restaurant in Luberon, France, where they have been trained in a world-class fine dining restaurant.

Speaking at the Nairobi Serena Hotel after Chef Loubet’s visit Managing Director, Mr. Mahmud Janmohamed said, “Our focus is to deliver the finest cuisine and only the best service in our restaurants across the group. This partnership enables us to provide world class fine dining experiences with our talented chefs throughout East Africa”.

For more information contact Serena Hotels, Tel +27 011 021-2607, e-mail: [email protected] or visit www.serenahotels.com

By Michelle Whittemore

™ ™ ™ ™ ™ ™ ™ ™™

http://www.

unilever.co.za

http://www.unilever.co.za




Serious stuff

T he Consumer Protection Act aims to promote consumer activism, by making provision for the accreditation of consumer groups tasked with lodging complaints on behalf of consumers, as well as making available support for activities, such as consumer advice, education, publications, research and alternative dispute resolution through mediation or conciliation.

THE CONSUMER’S RIGHT TO FAIR AND RESPONSIBLE MARKETING: Section 29, General standards for marketing of goods or services: • A producer, importer, distributor, retailer or service provider must not

market any goods or services in a manner that is reasonably likely to imply a false or misleading representation concerning those goods or services, or in a manner that is misleading, fraudulent or deceptive in any way, including in respect of the nature, properties, advantages or uses of the goods or services; the manner in or conditions on which those goods or services may be supplied; the price at which the goods may be supplied, or the existence of or relationship of the price to any previous price or competitor’s price for comparable or similar goods or services; the sponsoring of any event; or any other material aspect of the goods or services.

• Marketing of goods and services in respect of restaurants includes but is not limited to promotional pamphlets and posters, television and radio advertisements, brochures, catalogues and any other print or visual media.

• Restaurants must ensure that when marketing the restaurant, its goods or services the standards set out above must be considered.

Section 30, Bait marketing: • A supplier must not advertise any particular goods or services as

being available at a specified price in a manner that may result in consumers being misled or deceived in any respect relating to the actual availability of those goods or services from that supplier, at that advertised price. If a supplier advertises particular goods or services as being available at a specified price, and the advertisement expressly states a limitation in respect of the availability of those goods or services from that supplier at that price, the supplier must make those goods or services available at that price, to the extent of the expressed limits.The act stipulates that the defences to the above would be if the

supplier supplied or procured another supplier to supply the respective goods in a reasonable time, in a reasonable quantity to the consumer, and the consumer unreasonably refused such arrangements or accepted such offer. It is common cause for a restaurant to advertise a “special” where a certain item on the menu is available at a special price. Case in point, where a sea-food diner advertises “1 Kilogram of Prawns for R100”. The restaurant must be able to satisfy demand and maintain the price and this advertisement must not be a tactic to lure customers to the restaurant.

Section 34, Trade Coupons and similar promotions:• This section does not apply to franchise agreements and not to section 35

seen below.• “promotional offer’’ means an offer or promise, expressed in any

manner, of any prize, reward, gift, free good or service, price reduction or concession, irrespective of whether or not acceptance of the offer is conditional.

• Any document setting out a promotional offer must clearly state-• the nature of the prize, reward, gift, free good or service, price reduction

or concession, enhancement of quantity or quality of goods or services, or other discounted or free thing being offered;

• the goods or services to which the offer relates; and• The steps required by a consumer to accept the offer.• a person who makes or sponsors a promotional offer must- - ensure that the supply of the promotional offer goods or services

is sufficient to accommodate all reasonably anticipated demands resulting from the offer;

- not limit or restrict capacity to supply any such goods or services in response to the acceptance of the offer,

- Not require the consumer to accept an inferior quality of any such goods or services than those generally available to any other consumer on the same date who tenders a different form of consideration; and

Not impose any monetary charge for the administration, processing or handling of a transaction in respect of which the consumer tenders a trade coupon.

Out of the frying pan and into the fire – Restaurants and the consumer Protection Act Ensure that you are compliant. By Biana Coelho Barata, Associate, Goldman Judin Inc.

Section 35, Customer Loyalty Programmes:• Loyalty credits or awards are a legal medium of exchange when offered

or tendered as consideration for any goods or services offered, or transaction contemplated, in terms of that loyalty programme.

• A person must not offer participation in a loyalty programme, should his intention be not to provide the loyalty program or provide it in another manner, which was not offered.

• Any document setting out an offer must clearly state; the nature of the programme, credit or award being offered; the goods or services to which the offer relates; the steps required by a consumer to participate in the programme or to receive any benefit in terms of the programme;

And any person from whom, any place where, and any date and time on or at which, the consumer may gain access to the programme.• the sponsor of a loyalty programme or the supplier, must ensure that

the supply of those particular goods or services available at any time is sufficient to accommodate all reasonably anticipated demands; not require the consumer to accept an inferior quality of those particular goods or services; not impose any monetary charge in respect of the administration, processing or handling of such a transaction if the consumer is required to pay a periodic fee to remain a member of the programme; and not demand that the consumer purchase any other goods or services in connection with that transaction.

• Many restaurants offer such loyalty points, such as coupons that after being punched 10 times, the consumer will receive his 11th coffee for free. Restaurants must ensure that when running loyalty programmes this section is adhered to.

Section 39, Agreements with persons lacking legal capacity:• An agreement to enter into a transaction, or for the supply of any goods

or services, to or at the direction of a consumer is void (meaning the transaction never took place) where the consumer is mentally disabled and the supplier knew or reasonably should have known.

• The transaction is voidable (the transaction may be set aside) at the option of the consumer, if-

- At the time the agreement was made the consumer was an unemancipated minor;

- The agreement was made without the consent of an adult responsible for that minor; and

- The agreement has not been ratified by either an adult responsible for that minor or the consumer after being emancipated or becoming an adult.

• However this does not apply to an agreement if the consumer, or any person acting on behalf of the consumer, directly or indirectly, induced the supplier to believe that the consumer had an unfettered legal capacity to contract; or attempted to obscure fact that the consumer did not have an unfettered legal capacity.

In Part 6: The Consumer’s Right to Fair and Honest dealing.

To achieve this, the world’s governments have to commit to reducing their carbon emissions. The developed world needs to formally commit through a binding agreement and the developing world needs to voluntarily commit and present a plan of action. Both have to put their climate plans into practice without delay if the planet is to avoid runaway global warming.

While COP17 is a government-to-government process, the conference encourages business and civil society to engage in the global debate at specific events during COP. Business needs to have its voice heard to ensure that the global transition to a sustainable, low carbon economy is practically and efficiently rolled out.

No longer ‘save the planet’ nonsense “Businesses that fail to understand the potential impact of the global and local climate change debate are likely to find themselves severely disadvantaged. Environmental and sustainability issues have to become a reality for business – in fact they have become a required reporting requirement under King 3,” Duane Newman, Director of Sustainability and

Climate Change at Deloitte, told a media briefing ahead of COP17. The potential impact of climate change is spelled out in a report issued

by the International Panel on Climate Change (IPPC), which states that between 1 and 2 degrees of warming is expected to reduce rain-fed agricultural yields by up to 50% by 2020. This will have a serious impact on food security.

At about 2 degrees of warming, the IPCC warns of impacts, including: • Tropical forest ecosystems collapsing; • 40 - 60 million more people being exposed to malaria; • 10 million people being endangered by coastal flooding;• Acidifying of the world’s oceans, wiping out much of the plankton upon

which the marine ecosystem depends and threatening food security.The IPCC further says that in Africa, climate change is likely to increase

water stress for 75 to 250 million people by 2020.

Business and water securityTo appreciate the direct link between business and water security we need look no further than the water production role of the high-altitude grasslands between KwaZulu Natal, Mpumalanga and the Free State, which provide water to the whole of Gauteng, as well as to several of South Africa’s major power stations.

If these ecosystems were not conserved, there would be widespread economic collapse. WWF/The Green Trust recognised this ten years ago when it started funding a project spanning 1.6-million hectares in this region, called the Enkangala Grassland Project. Nedbank continues to support this project, and another in KwaZulu Natal, through its R9-million investment in WWF’s Water Balance Programme. This programme encourages business and industry to take ownership of South Africa’s extreme water challenge by investing in the rejuvenation of critical water ecosystems and by working on ways to reduce their use.

Business and food securityWater security, food security and sustainable agricultural practices were core focus of COP17 and of direct consequence to business because if food

page 16

COP17 and the role of SA businessBy Heather Dugmore

Business is a key driver in keeping the global temperature rise below 2-degrees, which is the

overall requirement of a new global climate order and was the aim of COP17 in Durban.

Serious stuff

becomes scarce and prices soar, it directly affects the entire economy. Common assumptions about agriculture need to be challenged to meet Africa’s climate change and business needs.

For example, there is a common assumption that cattle, which are central to Africa’s agricultural economy, destroy natural environments and are little more than methane-emitting culprits of global warning. However, holistic pioneer Allan Savory’s community cattle farming project in Zimbabwe called ‘Operation Hope’ proves the opposite. It shows how free-range cattle can transform degraded grasslands and savannahs into lush natural pastures with increased water and flowing streams. This project was named the winner of the 2010 Buckminster Fuller Challenge - a premier international award that recognises “initiatives that radically advance human wellbeing and the health of our planet’s ecosystems”. Savory is furthering this work through the UN to extend new, sustainable agricultural business opportunities throughout the continent.

Agriculture and food production embraces several ecosystems, including landscapes, water, air and the marine environment.

New business opportunities in the green economyThere is no better time for SA business to identify new opportunities in the emerging green economies in South Africa and the continent.

New opportunities are coupled with survival as humanity now has a strictly limited carbon budget that may be emitted in future. South Africa’s carbon budget will be finalised within two years and business in South Africa will need to comply.

Regarding the share of the global carbon budget that South Africa can expect, a range of 0,5%-2% has been suggested, bearing in mind that South Africa contributes about 0,58% of global gross domestic product and 1,29% of global carbon emissions, which equated to about 35Gt last year.

In South Africa, the electricity supply to our cities is a major contributor to our country’s high carbon emissions because our electricity is generated from coal. South Africa needs to rapidly shift to renewable energy, with WWF suggesting that 50% of electricity should be from renewable energy sources such as solar and wind by 2030.

At this stage South Africa does not have enough skilled people to implement all the renewable energy solutions required, and business needs to engage with government, Eskom, labour and NGOs to address how to skill or re-skill people for the new climate regime, and how it should be rolled out.

Renewable energy opportunitiesThe renewable energy sector offers significant business opportunities.

Consider the following example of what the renewable energy sector can offer:

South African company GX Sun Resources has applied to be one of the renewable energy suppliers, and has secured project sites in Newcastle and Thabazimbi. If the application is successful each site will provide 10 megawatts installed capacity, generated from 44 000 solar panels over a 20-hectare area. The job opportunities in these two projects alone will be significant, including the skilling of solar technicians and repair and maintenance teams, in addition to offering considerable manufacturing opportunities for the low-tech components of the renewable energy systems. The high-tech components such as the solar panels are currently being manufactured in Germany but this could be achieved in South Africa down the line.

Great value in early planning“We see great value and potential benefits in early planning for the transition to a low-carbon economy,” said Mike Brown CEO of the Nedbank Group and Mark Cutifani, CEO of AngloGold Ashanti, in a joint statement ahead of COP17.

“We acknowledge that reducing South Africa’s emissions to stay within our carbon budget will be very challenging, but we believe that the consequences for future generations of unmitigated climate change will be far worse. That is why we urge everyone to join us as we take up this tough but absolutely crucial task.”

Brown and Cutifani are members of the South African Corporate Leaders Group on Climate Change (SA CLG), which is convened by the Cambridge Programme for Sustainability Leadership. It is part of a network of 15 similar groups around the world, collectively known as the Corporate Leaders Network for Climate Action.

Africa’s only carbon neutral financial institutionThe Nedbank Group is Africa’s only carbon neutral financial institution and

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one of South Africa’s greenest companies. It has substantially invested in its sustainability journey over the past twenty years.

The bank is continuously striving to reduce its carbon footprint through reduction targets for electricity, paper, water, waste management and business travel, and by increasing its recycling programme. It also extensively invests in environmental and ecosystem conservation initiatives.

Measure, report and verify carbon reductionsOne of the big asks at COP17 was for governments to agree on ways to measure, report and verify carbon reductions. This will have direct implications for businesses, with accounting and auditing firms developing and standardising best practice assessments and calculations.

The entire business spectrum will be affected by the global drive to reduce carbon emissions with lending institutions increasing their investment in renewable energy and green projects. Towards this, South African banks are working closely with the Department of Energy to help grow South Africa’s green economy and reduce its carbon footprint.

The carbon footprint is a measurement of total greenhouse gas emissions caused directly or indirectly by individuals, organisations, events or products. The Kyoto Protocol defines the greenhouse gases (GHG) as Carbon Dioxide (CO2), Methane (CH4), Nitrous Oxide (N2O), Hydrofluorocarbons (HFCs), Perfluorocarbons (PFCs) and Sulphur hexafluoride (SF6).

Good news for businessThe good news for business is that in the past, companies would come to the banks with low carbon or green projects and excuse the fact that they need to make a profit from them. Today, business increasingly understands that green is not the alternative to profit; that green needs to be profitable

to succeed. At the same time it is critical that all financial institutions play the game equally.

Two financing plans for green economic development, focusing on developing nations and the business and the private sector, were highlighted at COP17. They are the Green Climate Fund and the Momentum for Change Initiative.

The Momentum for Change Initiative will emphasise the role of business and the private sector in climate change mitigation and adaptation projects. The Green Climate Fund will pay for renewable energy projects in developing nations. The US$100-billion a year, starting in 2020, will be capitalised by developed nations.

Opportunities for renewable energy investment partnerships will become increasingly attractive to business, either as profit-making, climate-friendly ventures unto themselves or to offset their carbon footprint and invest in credible carbon credits.

Carbon taxDown the line, businesses that have not offset their carbon emissions (through more sustainable practices and through purchasing recognised carbon credits) will be called upon to pay carbon penalty taxes.

The carbon tax discussion is very much part of this, and an imminent reality for businesses in South Africa and all over the world. Business needs to participate in the carbon tax debate to ensure they are not overly burdened when carbon tax becomes law. In South Africa, National Treasury is on the verge of introducing a carbon tax.

Business forums at COP17 discussed all these issues to forge a positive path for business in the new climate era where ‘business as usual’ will assume an altogether different dimension.

page 18

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Butler Reviews

At Voodoo Lily Cafe, all fresh produce is sourced from the Food Garden Foundation in Soweto, an NGO that teaches unemployed locals to grow their own edible allotments, and fresh organic produce is used where possible, with recyclable, sustainable materials. Voodoo Lily Cafe is the pilot project of the Food Garden Foundation, which supplies their

excess produce to the service industry. R1 from every main course meal is donated to JAM, an NGO that feeds 660,000 children in Southern African countries every day.

Spoilt for choice, and really not knowing just where to start, I tucked into a kiddies portion Voodoo Burger. The free-range beef mince patties were juicy and flavorsome. Caramelised onions dribbled over the rocket, local and mozzarella cheese, tempted me to indulge in an adult portion, and if it wasn’t for the warm chicken salad and ostrich carpaccio side dishes, I probably would have gone there. I wasn’t too keen on shoestring fries however - maybe it was just my aversion toward greasy fried chips that I remember as a kid.

What followed was an upside-down tart. Local camembert, caramelized onions and shallots, all parceled in phyllo pastry – absolutely delicious and very more-ish. I hadn’t seen these teeny-weeny onions in a long time and thought they only grew in colder regions of the world.

Voodoo Lily Cafe, BirdhavenA spell was cast the day I left Voodoo Lily Cafe. Beth Cameron, a bloodhound babe with a vision geared towards enriching the community, using local suppliers, had certainly made her mark on me.

By Rebecca Staniforth

Interiors H H H

Food H H H H

Vibe H H

Branding H H H H H

Service H H H H H

When the trio of desserts came – baked cheese cake, tiramisu and coffee cake – I figured it was time to go for bust! I am a bit of a cheese cake and tiramisu connoisseur, and well that was it - I had died and gone to heaven.

Teas of the week impressed me and BOS Ice-Tea was worth buying just for the can. I have since used a can opener to take the top off and use it as a pen and pencil holder which sits on my desk. I really liked that you could bring your own plonk, and corkage at R1 a bottle wasn’t going to break the bank.

The interiors were fresh and clean – and the deli counter was packed with pastries, which were freshly baked that day.

It’s certainly very nice to see South Africans embracing their culture at long last. The walls are adorned with local artists’ work, all for sale and the chef, although bald as a badger’s a***s still wore a head covering!

I hope if this restaurant becomes franchised, it doesn’t lose Beth Cameron’s essence: her sense of impeccable truth that local is lekker and our earth is there to feed us. If only we all understood this.

I surely will be back again.

page 21

Carrots are nutritional heroes, they store a goldmine of nutrients. No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A. This is a truly versatile vegetable and an excellent source of vitamins B and C as well as calcium pectate, an extraordinary pectin fibre that has been found to have cholesterol-lowering properties. Carrots also contain, in smaller amounts, essential oils, carbohydrates

and nitrogenous composites. They are well-known for their sweetening, antianaemic, healing, diuretic, remineralizing and sedative properties. In order to assimilate the greatest quantity of the nutrients present in carrots, it is important to chew them well - they are the exception to the rule - they are more nutritious cooked than raw.

Carrots are 87% water, and are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. Carrots can be as small as two inches or as long as three feet, ranging in diameter from one-half of an inch to over two inches. Their roots have a crunchy texture and a sweet and minty aromatic taste, while the greens are fresh tasting and slightly bitter. While we usually associate carrots with the color orange, carrots can actually be found in a host of other colors including white, yellow, red, or purple.

The name “carrot” comes from the Greek word “karoton,”. The beta-carotene that is found in carrots was actually named for the carrot itself! The Ancient Greeks called the carrot aphiltron, which translates to “love charm.” They believed the carrot made both men and women more amorous. Some modern studies indicate that carrot seeds prevent pregnancy. Eating carrot seeds after intercourse may in fact prevent the egg implantation process and block progesterone synthesis.

Eating too many carrots can cause a person’s skin to turn yellowish orange,

The nutritional heroCarrots date back to ancient times, and originate in Afganistan Their orange color that we know today, did not come about until the mid 16th century. Until that time, carrots were generally purple, yellow and white. In the 16th century, Dutch carrot growers invented the orange carrot in honor of the House of Orange, the Dutch Royal Family. This was done by cross breeding pale yellow carrots with red carrots.

Compiled by Bryan Maron

Restaurant Garden

especially on the palms or soles of the feet. This is called carotenemia. It is completely reversible however, once the consumption of carrots is reduced. One cup of raw carrots contains about 52 calories.

Carrots grow best in full sun but tolerate some shade. In order to avoid growing deformed carrots it is better to plant them in loose soil free from rocks. The seeds, which are 1-3mm in diameter, should be sown about 2cm deep. Carrots take around 4 months to mature.

While any carrot can be harvested before reaching its full size as a more tender “baby” carrot, some fast-maturing cultivars have been bred to produce smaller roots. Some extreme examples produce round roots of 2.5cm in diameter. These small cultivars are also more tolerant of stony soil than long-rooted versions. The “baby carrots” that you purchase ‘ready-to-eat’ in supermarkets are, however, often not a smaller carrot, but are simply full-sized carrots that have been sliced and peeled to make uniform-sized carrot sticks. (see sidebar).

Fresh carrots are available in the markets around the season. While buying, look for young, tender, bright colored roots with firm consistency. Avoid soft, flabby roots, with cuts or mold. Also avoid very large sized roots as they indicate over maturity; resulting in their poor quality.

CARROT TRIVIA• Carrots have the highest content of vitamin A of all vegetables.• The longest carrot recorded in 1996 was 5.14 metres• The heaviest carrot recorded in the World 8.5Kg• Carrots were first grown as a medicine not a food.• Carrots are not always orange and can also be found in purple, white, red

or yellow.

• Carrots were the first vegetable to be canned commercially.• The carrot is a member of the parsley family• Research has found that consuming 2 carrots a day lowers cholesterol

levels about 20 percent due to a soluble fibre called calcium pectate.• You get 10 mg of Vitamin A from 20 average carrots.• There is as much calcium in 9 carrots as there is in a glass (250ml)

of whole milk.• China produces 274,900,000 tons of carrots per year.• Three Carrots give you enough energy to walk three miles.• A teaspoon holds almost 2000 carrot seeds.• and… wild rabbits do not eat carrots – you have been watching

too many Bugs Bunny cartoons!

The small cocktail (baby) carrots you buy in small plastic bags are made using the larger crooked or deformed carrots which are put through a machine which cuts and shapes them into cocktail carrots . most people probably know this already. What you may not know and should know is the following: Once the carrots are cut and shaped into cocktail carrots, they are dipped in a solution of water and chlorine in order to preserve them (this is the same chlorine used in your pool). Since they do not have their skin or natural protective covering, they give them a higher dose of chlorine. You will notice that once you keep these carrots in your refrigerator for a few days, a white covering will form on the carrots, this is the chlorine which resurfaces.

At what cost do we put our health at risk to have esthetically pleasing vegetables which are practically plastic? We do hope that this information can be passed on to as many people as possible in the hopes of informing them where these carrots come from and how they are processed. Chlorine is a very well-known carcinogen.

Poisonous Carrots – ‘Baby’ Carrots – By Dr. A Salejee

By Errieda du Toit

page 24

The huge strides made by SA brandy to build on its modern image was reported at the South African Brandy Foundation’s annual general meeting, held recently at Nederburg, Paarl. In the Chairman’s Report, outgoing chairman Riaan Marais stated that the 2010/2011 fiscal year saw earlier strategic decisions bear fruit.

“Our new strategic positioning lead to the appointment of Christelle Reade-Jahn, a professional marketing strategist, in the new

position as director to drive the new direction focused predominantly on external communication and networking. “The message is clear: “SA Brandy is more than you expect.”

The two most significant foundation initiatives playing a role in asserting the new positioning for brandy, namely the annual Brandy Gala and the Fine Brandy Festival, were both given extreme make-overs to conform to the modern image of brandy as a drink with panache.

The Fine Brandy Festival, first held in 2008, saw a total transformation of the brandy industry’s flagship event, making it bigger, more experience-driven, glamorous and lifestyle-focused. Aimed at a stylish, cosmopolitan crowd of brandy aficionados and enthusiastic novices, the remodelling meant moving to a larger venue to accommodate the new format and increased number of visitors. It all paid off as the visitors’ numbers increased by 130%, also proving the incredible thirst for knowledge about brandy in this country. Many exhibitors and media commented positively on the new format, and specifically at the extended time that consumers spent savouring the award-winning brandies on show.

“Not resting on its laurels, this premier event will be taken to the next level in the coming year,” according to Reade-Jahn. “To mark its 5th anniversary the 2012 festival will be rebranded Fine Brandy Fusion, hinting at the array of delightful fusions used to create our unique brandies as well as the fusions of cultures and styles celebrating brandy at the event.”

The focus of the annual Brandy Gala, formerly an event for industry players, has been successfully transformed to increase public awareness

Last year saw the South African Brandy Foundation raising the bar, as more South Africans get to see the country’s biggest-selling spirit for the refined, sophisticated, complex drink that it is.

Huge strides forward for brandy

Thirsty ButlerChristelle Reade-Jahn, director, external communication and networking.

and lift the profile of brandy. The first of the ‘new generation’ gala events were held at Madame Zingara, Melrose Arch. Paving the way forward to create a highlight on the social calendar it was enjoyed as much by celebrities as by industry stalwarts. This lead to this year’s Night of the Stars gala event held at the Val de Vie Polo Estate, Paarl, and was extremely well received by top end media and celebrities alike. The editor of a glossy magazine commented, “the evening certainly puts brandy in a very upmarket trendy environment.”

The Chairman’s Report also gave feedback on cocktail initiatives launched to network with the bartending industry. Cocktail-making sessions ‘Brandy Shake-up Seminars’ held in 2010 introduced new cocktail trends as a precursor to the highly successful brandy cocktail campaign launched in 2011. In a quest to find the Brandy Cocktail of the Year, a multi-platform partnership was formed with FHM, using the opportunities of social networks and digital media to the fullest. The successful utilisation of Facebook and Mobi campaigns ensured that the campaign extended its footprint beyond expectation. A “create a cocktail” clip on YouTube also added a fun element to the campaign.

The international achievements at the International Wine & Spirits Competition (IWSC), the International Spirits Challenge (ISC) and the Concours Mondial de Bruxelles continued to confirm that South African brandy is ranked the finest in the world.

South African Brandy was also welcomed into the Veritas fold, opening up new avenues to communicate the quality and stature of

our brandies to the local consumer and trade. “Now in its second year the new class to Veritas provides the South African brandy industry –which up to now had to compete mostly in international competitions – with a prestigious national stage to show its mettle and advocate the consistent outstanding quality of SA brandy to the public”, Marais said. “It also re-affirms the shared history and inseperable link between the wine and brandy industries, educating the public that brandy is a spirit made from grapes.”

Other SA Brandy Foundation activities aimed at communicating the brandy message and fostering strong relationships with trade professionals include electronic and printed newsletters, a nifty and easy-to read guide to South African Brandy, a potstill forum, and networking with sommeliers, bartending societies and the Cape Wine Masters.

The Foundation also drives visibility of the two South African brandy routes as a unique way to explore both brandy and the Winelands. “We continue the focus on ensuring the exacting standards of brandy quality and instituting visitor facility standards on these routes.”

In closing, Marais, who has handed over the reign to chairperson Dr Caroline Snyman, said “The brandy industry remains a challenging one, with threats not only from other categories but also legislation changes looming with regards to sales and advertising. More than ever, the SABF affirms its commitment to building strong communication messages and solid relationships.”

The growth in visitor numbers to the 2011 Fine Brandy Festival re-affirmed the thirst for knowledge about brandy in South Africa.

The Kogelberg Nature Reserve, along the False Bay coast in the Western Cape, is in the heart of the Cape Floral Kingdom. The region is made up predominantly of Table Mountain Sandstone, rich in fynbos, and home to one the most renowned wine producers in the world.

According to Dr Paul Cluver, “We have to understand how nature and farming can co-exist in an environmentally friendly

manner. It is more than implementing practices and procedures; it is about changing mindsets. We are proud to have been able to set aside a significant portion of our farm, rich in fynbos, to maintain the natural biodiversity of the region. We jointly manage the farm that is under permanent conservation with Cape Nature. To be able to exist with nature and to ensure optimum farming, we have implemented a programme of terroir mapping to identify the most effective farming regions that fall outside the areas allocated for permanent conservation.”

Terroir Studies include the compilation of digital maps of the farm’s layout, soil surveys, farm elevations, slope inclinations, effective daylight, solar radiation and hydrological modelling. Terroir mapping allows Paul Cluver Wines to establish effective and consistent quality output. Importantly, it is a vital element in their search to co-exist with the natural biodiversity on the farm.

Dr Cluver says, “The concept of green farming has to be adapted to local conditions. We are fortunate to have a large farm surrounded by such rich biodiversity and that we can still produce top quality wines without having to encroach on our natural heritage. By being a part of the natural biodiversity of the area, we are able to better understand the correlation between nature and cultivation.”

The farm boasts 3 types of indigenous vegetation: endangered

Elgin shale fynbos, western ruens shale renosterveld and Kogelberg sandstone fynbos. It is one of the first farms to enter into a stewardship programme with Cape Nature and is the largest piece of renosterveld on private land in the country. The farm is also home to game that roam freely, including recently spotted leopards and a honey badger.

On top of a significant investment in the natural biodiversity on the farm and surrounding regions, all at Paul Cluver Wines subscribe to the concept of giving back to the environment. They have a sophisticated waste water management programme that recycles waste water through a natural wetland system to be used for irrigation, strict recycling programmes with small businesses, not only ensuring the recycling of glass, paper and metals, but providing job opportunities for entrepreneurs in the region and, it goes without saying that they implement a range of procedures that comply with environmentally friendly farming practices.

Contact Paul Cluver Wines on 021-844-0605, email [email protected] or visit www.cluver.com

Green farming is also about co-existing

with natureNestled in the internationally recognised Kogelberg Biosphere, lies the winner of the 2011 Nedbank Green Wine Award for Best Environmental Practices. Paul Cluver Wines, is a vineyard that has, at its core approach to farming, the complex correlation between cultivation and nature.

By Shaun Meintjes

Thirsty Butler

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Recruiting in Cape Town and Johannesburg

February 2012

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Hospitality InteriorsHI

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Along with its prime location in Cape Town’s historic heart, in a recent R35 million refurbishment, Inn on the Square now presents itself as a contemporary, dynamic and colourful mid-market hotel promising functionality and quality for both business and leisure travellers alike.

Situated 25km from Cape Town international Airport, Inn on The

Square is conveniently located within the business hub of Cape Town with both the Cape Town International Convention Centre and the V&A Waterfront a short walk from the hotel.

Overlooking one of Cape Town’s most vibrant markets, the doors of the hotel open from the cobbled streets to welcome guests into a

crisp, white washed lobby area with soft, fresh finishes. With 165 newly renovated comfortable en-suite bedrooms that

are characterised by sophisticated art deco that is fused throughout the hotel, along with a stylish Bohemian design, each room is fitted with a state-of-the-art LCD flat screen television with selected DSTV channels, individual climate control and electronic safes.

Apart from offering guests the convenience of a laundry service, in-room dining & bar facilities, the Inn on the Square also has immaculate on-site leisure facilities including a sauna, fitness centre and heated swimming pool. Featuring a romantic sundeck on the 8th floor with a panoramic view of Cape Town and Table Mountain, the hotel also allows space for relaxation away from the hub bub of Greenmarket square.

Inn on the Square offers the exclusivity of an enclosed restaurant, and an outside terrace positioned on the edge of the lively Greenmarket Square where the night life surrounding the hotels boasts Cape Town culture at its best.

Refurbishing and rejuvenating a

historic hotelFound beneath the landmark Clock Tower, housed in one of Cape Towns’ oldest buildings on the heritage Greenmarket Square, the Inn on the Square is one of the city’s most historic hotels.

By Catherine Dabbs

Hospitality Interiors

Redefining South Africa’s “rainbow” cuisine, the acclaimed Dish restaurant, under the supervision of Executive Chef Craig Anderson specialises in personalised service and top quality dining, as well as offering healthy alternatives along with a great selection of local and imported wines.

Inn on the Square also offers first-rate business facilities with conference and meeting facilities available in the Waalburg Conference Centre including high-speed Internet, a large conference room, four meeting rooms and indoor and outdoor pre-function areas.

Inn on the Square is situated in the hive of Cape Town’s urban energy, arguably the most perfectly placed city in the world with a myriad of beaches, restaurants, bistros, entertainment and topless-bus tours on its doorstep. Paying special attention to detail, the friendly staff elevate hospitality and service to another level affording guests the experience of modern living, relaxation and the excitement of an ever growing, pulsating city.

page 29HI

HI

Tourists are not only becoming more discerning and actively plan ‘green’ holidays they also look at bedrooms for accommodation that is eco-friendly.

Unless an establishment was built using eco-friendly principles and building materials, renovating and refurbishing is a daunting prospect for many owners. However, it need not be costly to make affordable changes for guest comforts in the short term.

Natural and sustainable materials should be used where possible in guest bedrooms. Bamboo is the fastest self-renewable plant in the world, is pest free and has natural antibacterial properties. It is also used in many forms from textiles, to mattresses and flooring.

Because of its hypoallergenic, fungal resistant properties, bamboo

mattresses are a boon for guests with allergies.As a natural wood floor covering, bamboo is known for its hardness

and strength; it is less susceptible to warping and is resistant to indentations made from heavy furniture.

Hemp is an increasingly popular natural fibre used in textiles and linens because it is a fast growing easily renewable fibre crop, which is free of pesticides and is durable, absorbent and soft.

The unique qualities of hemp lie in its hollow fibres, which allow air and moisture to pass through easily, making it a cool comfortable fibre to use for sheeting and duvets.

Hemp fibre is also made into heavy duty furnishing fabrics, carpeting, rope and webbing.

Paint walls with non-toxic eco-friendly paints and recycle furniture or buy furniture with at least 80% of its components from certified forestry suppliers.

Liezel and Pieter Coetzer built Mariner Guesthouse in Simon’s Town, using green and environmentally friendly principals and used as much ‘recycled’ furniture as they could.

Hotels and guesthouses are under increasing pressure to become ‘green’ or eco-friendly. With the Cop17 climate change conference still on our minds and threats of rolling electricity blackouts this year from Eskom, as well as water restrictions in many drought stricken areas of the country, the hospitality industry has a role to play in the quest to combat global warming.

Greening guest bedrooms


page 30HI

By Cathy Dippnall

HI

‘We used as many family heirlooms as we could in the guesthouse, which have successfully blended in with the modern architecture,’ says Liezel.

The guesthouse was designed with insulation, light and airflow in mind to minimise the use of electricity. ‘We had a tight budget so it was a challenge to go the eco-friendly route, but we looked at the long-term sustainability and advantages of going green.’

Each room was designed with maximum natural light in mind and vaulted ceilings to allow airflow in the bedrooms. Natural stone cladding and floor tiles insulate the guesthouse keeping it cool in summer and warm in winter.

Reducing electricity costs while maintaining high standards is a major factor in the hospitality industry. Renewable energy, such as solar power and natural gas are becoming more of a necessity, as electricity shutdowns and rolling blackouts become more frequent.

Try other less costly but effective electricity saving measures such as using a timer to turn off the geyser during peak times, changing to LED lighting or using low energy light bulbs, installing low energy wall heaters in bedrooms and heated towel rails in the bathrooms.

Kitchen and laundry appliances should also be energy and water efficient and use eco-friendly non-toxic products to clean linen and rooms.

Reduce water consumption by installing a low flow water system and change to water efficient toilets, taps and shower heads. Consider recycling grey water for use in the garden for watering plants and install a rainwater tank.

Buy recycled glass tumblers and jugs and replace wooden or metal clothes hangers, rubbish bins and decorations with recycled materials.

Recycled toilet paper is a cause of disagreement with hoteliers as it is usually of poor quality and shreds easily. However, Essential Green claims that its toilet paper, made of bagasse (sugar cane) and wood fibres is luxuriously strong and soft.

Lastly, keep bedrooms simple, and use natural products that are free of chemicals and other harmful toxins. Cut down on the number of electrical appliances in the room, keep wires tidy and do not overload power points as it not only overloads the power supply but it is a serious fire hazard.

Lorraine Jenks, who runs www.greenstuff.co.za, which lists green suppliers and services for the hospitality industry, sums up exactly what going green involves. ‘You can’t just plant a few trees and say you’re green – your furniture, fittings, paints, linen, carpets and food should all be as eco-friendly as possible.’

feel rather than hide it. The steel beams even influenced the colour palette of muted metallics and grey enlivened by accents of bright colour’.

Spacious, airy and light, the restaurant overlooks profusely planted gardens and leads onto a terrace for outdoor dining. As with most objects of desire, the genius here is in the details and how everything works together as a whole. Bespoke, handmade crockery by David Walters Studio, the herringbone floors and the sophisticated lighting are all good examples. Clever, room-dividing curtained panels in the restaurant can be opened or closed to create an intimate space for a single table or a group of tables. On display in the adjoining cigar lounge is an exquisite collection of crystal ashtrays. One of the walls features original Beth Armstrong sketches.

‘What I love most about the design is the way in which Etienne has woven together a mix of raw textures, including steel, wood, copper and quartz, with smooth, glossy and reflective surfaces – including the beautiful Ghost chairs! What you get is an understated feeling of luxury’, adds owner Karine Dequeker-Van der Merwe.

For further information call Majeka House and Makaron Restaurant on (27) (21) 880 1549; email [email protected]; or visit the website for the latest seasonal promotions www.majekahouse.co.za

Runners up in this category were Babel, Hemelhuijs, Kream and the Test Kitchen – all extremely stylish spaces in their own right. Makaron was re-launched earlier this year after extensive renovations to Majeka House – one of Stellenbosch’s hidden gems, offering privacy, personal service and extreme comfort in the heart of the winelands.

Makaron’s glamorous interiors were conceptualised and designed by Etienne

Hanekom from Cape Town. It was the first commercial project for the interior designer, who is also the art director of style bible VISI magazine. Contemporary statement pieces, such as signature Gregor Jenkins tables and Ghost chairs, offset old furniture reworked and revived with sleek fabric or a gloss of paint, to create a visually stimulating environment in which to indulge in a menu of modern classics by head chef Tanja Kruger.

‘Considering that this was my first major project, I am delighted that Makaron has received recognition in the industry!’ was the comment from Etienne Hanekom. ‘Of significance to me was staying true to the honesty of the raw materials that were used within the space, including metal, copper, wood and glass. We had to use enormous i-beams in the reconstruction of the restaurant, and chose to highlight the industrial

Makaron Restaurant clinches maiden Boschendal style awardMakaron Restaurant at Majeka House has won the Boschendal Style Award at the 2011 Eat Out DSTV Food Network Awards, announced recently in Cape Town. Introduced for the first time this year, the award recognises the most stylish restaurant in the country.


page 32HI

ONE IS ENOUGH

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Travelling Butler

page 34

This December holiday, my South African girlfriend and I were visiting from the UK and decided to spend three weeks in a boutique B&B. My mother lives in Craighall Park, calling it the centre of her universe, and we decided to find a B&B nearby to get some privacy – some tranquil time away from it all. We wandered into one of the first B.B.Bs. we could find. (By the way, B.B.B. stands for Boutique, Bed & Breakfast). We chose this B.B.B. because Ciara liked the owner,

an eccentric Scottish lady with an accent not dissimilar to an aristocratic lady of the manor. The interior design was very colonial– quaint and flimsy – girly and pretty. I thought Ciara would love this – especially the mosquito net elegantly draped over the top of the bed. It didn’t hurt that it was across the road from Craighall Park’s local pub - the iconic Giles, either, and if you want real British fish and chips, this is the place to get it.

Ailsa Craig B&B is surrounded by manicured lush gardens with individual cottages, each with its own private stoep – a real home away from home feel. I particularly enjoyed the family pets running around

By Shaun Staniforth

The B&B around the corner in Jozi

Breakfast H H

Interiors H H H

Beds H H

Pillows H H H

Service H H H H H

Hospitality H H H H H

underfoot. The general manager is Aleck Qhubekani, an ex-Zimbabwean, with a long track record in the hospitality industry. He was our Butler.

The interiors are well thought-out, but are in need of some maintenance, as aspects of it were somewhat tired and worn. The beds were a bit disappointing too, as we had two single beds pushed together, rather than a queen. However, the hospitality and service were superb, even though the owner was away on leave.

The British breakfast we were served in the mornings, was a bit bland and lacked real imagination. But, that’s what you come to expect of typical British breakfast…

Craighall Park is a collection of parks and golf courses – a green lung in the middle of modern-day madness. As in Parktown North and Parkview, Craighall Park has the Delta Park with its very own little Botanical Gardens, and river, the spruit running through it.

Just further down the road is Zoo Lake, a man-made lake with a fountain in the middle, and close-by, the bowls club which I often frequented. The food is cheap, and unpretentious, and the club has an amazing vibe. Most clientele here are students, and people from all walks of life, who live in the area. The iconic Moyo Restaurant is also found here, and often has local entertainment; Africans playing an eclectic mix of instruments from bongo drums to big bands.

Nearby Parkhurst, with its funky restaurants, antique shops, veggie and meat delis, boutiques and clothing shops, hosts a collection and jumble of all things exotic. Ciara loved this neighbourhood, and spent hours browsing from shop to shop.

In Jozi, there is an electric energy, a current running under the city – a grid of gold that generates to the universe. If you are inclined to make money your master, avarice your answer and greed your cause, then Jozi is the place to do business. However, in Jozi, the commercial capital of Africa, lies a heart of gold, and if you look for it, you will find it in the warmth of the local’s hospitality, in their love for authentic and diverse cuisine, and in the smiles that say come back again.

Ailsa Craig Bed & BreakfastContact: Ailsa Tulloch Tel: +27 (0)11 447 0663http://www.ailsacraig.co.za/[email protected]

Shaun Staniforth tucking into a delicious British breakfast of bacon and eggs, right here in South Africa

These are some of the most interesting questions I’ve ever been asked while working on cruise ships. Working onboard a ship, you have a chance to meet all sorts of people from all over the world. Not only my fellow crewmembers, who hail from over 30 different countries, but the guests are also from all different places and walks of life. Since we pride ourselves on service here at Silversea, this allows us a lot of one-on-one time with our guests. We talk to them, get

to know them. Former Silversea guests include the inventor of a famous cartoon character, an Olympic gold medalist, and a national television news broadcaster, just to name a few. And the guests, understandably, are very curious about our life onboard as well. They want to know what it’s like on “the other side”, the life behind the scenes, beyond the curtain and below the waterline…what it’s like to be a crew member onboard a cruise ship.

It’s true, cruise ship life is its own little world... an alternate reality, which is actually one of the things that attract me to it. We are a self-contained, nearly self-sufficient, living and working society. We are like a tiny country with our own supermarket, bar, bakery, lounge, restaurant, gym, laundromat, and even our own karaoke machine. We have a president and congress, a bible study group, the occasional sports team, and our own cruise ship language not spoken nor understood on land. Here in the Crew Republic, our citizens have immigrated from all around the globe, yet most cultural barriers are dissolved as we must find common ground and peacefully co-exist in a shared (and confined) environment. We are a giant nautical co-op working towards a collective goal – providing the most hospitable stay for the visitors to our home. Our guests are tourists just passing through our little nation, but we live here. And they want to know more about how the natives live. So they ask a lot of questions, which I am always happy to answer. The following are the answers to some of the most common questions I am asked about life onboard.

How long have you been working for Silversea?I am now nearly four months into my second contract as a bartender on the Silver Spirit. I worked for five months my first contract, and liked it enough to come back for more.

Where are you from?I grew up in Michigan and have been living in New York City for many years now. But I left behind those long subway commutes to get to work, for ship life, where the commute is the job itself. Most guests are shocked to learn that I’m an American, and the question that usually follows immediately is, “Are you the only American onboard?” Not quite, but I am definitely in the minority. Most of the crew members working for Silversea, as well as many other cruise lines, are Filipino, Indonesian, or Indian. There are only a few American crew members on the Spirit, and almost all of them are on the entertainment staff, rather than the service side of things like me. It’s a new and interesting experience for me to be so outnumbered. I really don’t know why more of my paisanos (countrymen) don’t want to work on cruise ships, but all I can say is they’re missing out.

Do these stairs go up, or down? Which elevator do I take to get to the front of the ship? The seas are too rough… can you call the captain and ask him to slow down? Is there much of a problem with scurvy on the ship?

Tending bar, on the seven seas...

Back of House

By Kathy Bradshaw

page 36

What is your accommodation like?Cozy. Most of us live in a double cabin, though some of the lucky ones, mainly officers, live in single cabins, and a few crew members of lower rank live in cabins of four. There may not be a whole lot of extra space in there and the majority of us sleep in single bunk beds, but I’m certainly not complaining. We all get flatscreen TV’s with over 300 on-demand movies, ample closet space, and our own private bathrooms. Some cabins even have portholes. Besides, I live in New York City, so this is luxury living by comparison. My apartment at home is actually smaller than my cabin onboard, and it doesn’t even have a bathroom like the one I have here.

Do you eat the same food as we do? Sometimes. We frequently get some of the excess goodies if they make more, say, blueberry muffins or quiche lorraine than the guests can eat. And there is very often a stray dessert or extra sandwich that finds its way from the main galley into our crew mess. But we also have very capable chefs in the crew galley whose entire job it is to cook just for us (our own personal chefs!), keeping the particular appetites of the various crew members in mind. Every single meal includes one or two Filipino dishes and an Indian dish, along with plenty of other options, so there’s always something for everyone.

Do you miss your friends and family?Most of us are onboard and away from home for anywhere from six to nine months, so we thank our lucky starfish for Facebook and Skype. There are some crew members who could map out every single internet café everywhere the ship goes, and the resounding cries of “free wifi!” echo through the crew corridors every time we are in port.

Is there much dating among the crew?The first time I was ever asked this question, I told the guest that yes, it definitely happens, and that, in fact, my boyfriend was among the crew working here on the Spirit. He replied, “Yeah, I figured you guys must settle for what’s available!” I laughed, but it’s really not quite like that. Considering that we all live, work, eat, sleep and socialise together on the ship, a few relationships are bound to form here and there. Having a partner onboard can definitely help ward off loneliness and boost your morale.

Do you get to get off the ship and see things ashore?Every chance I get. Obviously work is our first priority, and we all work very long hours, but even just an hour ashore to swim, take pictures, have a drink, or shop for postcards and magnets makes a huge difference. (Incidentally, magnet collecting is a fairly common practice among the crew). Since the walls of all the cabins are magnetic, we can get a great souvenir and our home décor all in one shot.

Thanks to my job here, I have travelled the world and the Silversea, seen places and things I have only dreamed of or never even knew existed, and been to six of the seven continents.

This is but a glimpse into our world of blue waters and watertight doors, all aboard times and afternoon tea time… the “suite and tender” life here in our floating kingdom.

There are many more questions that I am often asked. And as long as the guests remain inquisitive about our lives at sea, I will continue to enjoy giving them answers… even when they ask if the iced tea is cold, or if the water in the toilets is saltwater or not.

page 37

Expert pest control company, Rentokil, recommends that hotels adopt an Integrated Pest Management programme. “The most eco friendly solution is preventative pest control.” said Nathalie Harper-Leblond, marketing communication manager of Rentokil.

Integrated Pest Management (IPM) is a holistic strategy for managing pests which advocates the exclusion and restriction of pests before pesticides are considered. Where

chemical pesticides are found to be necessary, a preference is given to products and methods which maximize public safety and reduce environmental risk.

“For a Rentokil IPM program we conduct an in depth review of the site considering the geographic location, surrounding environment, known past problems, immediate proofing needs of commercial structures and the risk stored products may pose in attracting pests,” explained Deena Govender, Rentokil Quality Assurance Manager.

An integrated pest management system focuses on addressing the reasons why a pest problem exists, rather than just focussing on eliminating the pest itself. Rentokil implements an IPM strategy consisting of the following six steps:

Holistic approach to pest control

creates healthier

environmentsIn an environment where presentation is crucial, there certainly is no room for pests. Increased awareness of mankind’s responsibility towards the environment has

necessitated that hotels implement a more modern approach than indiscriminate spraying to minimise pest

infestations and the health risks to guests and staff.

Back of House

Educating staff to be pest awareStaff and management are educated on the risk associated with and potential impact of pest infestations.

Analysing the problem This involves a thorough site inspection by an experienced pest management expert who will tailor the programme according to the site-specific risks.

Short-term corrective actionExisting infestations are managed and controlled while pest food sources and harbourages are removed. Housekeeping measures to prevent pests gaining access to the site will also be recommended.

Implementing long-term preventative actionThis may include sanitation practises or ongoing exclusion measures,

and will also include a preventative pest management programme. A thorough record is compiled to communicate recommendations and follow-up actions.

Monitoring resultsThe regular review and interpretation of monitoring point results provides valuable information and will ensure the efficacy of the on-going programme, which may be adjusted from time to time dependant on any change in circumstances.

Follow-up and corrective actionsConstant vigilance, prompt action and thorough follow-ups mean that hoteliers can rest assured that all their pest control requirements are being taken care of.

IPM requires the participation of the hotel management and staff, not just the pest control contractors. The parties will collaborate

in restricting access to the food, water and shelter pests need to survive. “When functioning well, the hotel and the pest control contractor communicate regularly, have clear responsibilities, collect and react to data and educate staff. This collaboration leads to less pervasive use of pesticides, less spraying and less human exposure,” says Govender.

The use of IPM in hotels is a logical and more effective way of reducing pest problems and the associated risks which exposure to chemicals can have on the health of guest and staff. “All pesticides need to be toxic to a certain degree in order for them to kill the target pests. However, some pesticides are more toxic than others.” said Nathalie Harper-Leblond.

It is therefore essential that the use of pesticides around people, especially small children and the elderly, is carefully controlled. Trained technicians will know how to apply pesticides in the correct dosages and which safety precautions should be taken.

page 39

By Abby Vorster

These days it’s do or die as the hospitality industry continues to make massive inroads into using green cleaning products and adopting environmentally friendly practices. With the majority of guests and clients being concerned about environmental issues and that of their personal health, it is essential that hoteliers, restaurateurs and other hospitality professionals introduce

green-certified cleaning products to their staff and at their establishments.

According to research released by the City of Cape Town, on behalf of Dan Ruben, the executive director of Boston Green Tourism, regarding human health, green-certified cleaning products have the following characteristics:

• low toxicity• they do not bio-accumulate• they are not carcinogenic• they do not contain chemicals associated with harm to the

reproductive system• they are not corrosive to skin or eyes • they do not cause allergic contact dermatitis.

The idea behind going green in this area is to source cleaning products that are legitimately green, as the industry remains rampant with bogus claims of suppliers and their products being eco-friendly. This is known as green washing and hoteliers, restaurateurs and other hospitality professionals should avoid it at all costs. EcoGreenSA provides cleaning chemicals for the hospitality industry which are completely green. Its solution for environmentally and people-friendly chemicals, which are strong enough to kill viruses and bacteria such as E-coli, Salmonella Legionella and Anthrax, is an advanced technology called electro chemical activation or ECA technology. This water-based technology replaces the use of outdated chemicals in the food and beverage production and distribution process, and the service industries. There are a number of benefits to using the cleaning solutions provided by EcoGreenSA, says company owner, Dylan Le Roux.

These include:• The product is be used to preserve foods that are refrigerated, or

displayed for consumption. • Instead of using harmful chlorine solutions, it too prevents

Legionnaires’ disease by cleaning the water cooling facilities of a hotel or venue.

• It may be used in within spa facilities and swimming pools. • It offers odour control within waste areas. For green laundry solutions, an option at smaller hospitality

establishments would be to use BioCera laundry balls. Originally a product of the USA, BioCera was launched in South Africa at the end of 2009. The laundry ball offers a detergent free wash, naturally replacing soap powder and softener. It can wash from cold up to 100 degrees, and does a minimum of 5kg of laundry per ball unit.

Where areas of high traffic are concerned, such as bathrooms or washrooms, toilet odour can pose major issues for patrons seeking a fresh experience when using the loo at a restaurant or venue. The Panfan, which is said to be quite new to the South African market, has taken the world by storm and is currently being used in hotels, homes, restaurants, hospitals, offices and bars worldwide.

Panfan SA, the local distributor of the international product, operates from Durban, providing what the company claims to be “the most advanced toilet odour removal system ever”. The Panfan eliminates odours before they escape the toilet bowl, it is extremely quiet and safe to use, is environmentally friendly, completely hygienic, eliminates air borne bacteria spores and particles, and

Exploring green cleaning

Back of House

The Panfan

does away with the need for masking sprays and air fresheners . We all prefer a constantly fresh bathroom environment, no matter who has just been. And with the Panfan located within the toilet tank (it can also be connected to toilets without tanks and to urinals) the odours are drawn from the toilet bowl, up through the toilet’s overflow pipe and into the unit where it is purified it through an activated carbon filter. The additional green properties of this product are that it makes use of low voltage power to operate while the extraction of temperature controlled air is no longer required.

Green cleaning products and practices diminish health and ecological issues, and when incorporated into a hotel’s indoor air-quality programme, they lead to a healthier indoor environment, with increased benefits for all concerned. Regardless of the route you choose to green your hotel or venue, be sure to do it, one area at a time, remembering that toxic chemicals not only impact on your staff, but also linger in rooms and other areas for hours or days, ultimately making contact with your guests.

www.geberit.co.zahttp://www.geberit.co.za

World Chefs


Rene Redzepi has been referred to as a ‘Culinary Alchemist’, and his unique cooking style only adds to this enigma. His techniques are well-established, yet cutting-edge. He sets trends where others don’t even dare to tread, and is a fan of ‘foraging’ on a daily basis. The staff of Noma, can be seen scouring the land for wild mushrooms, garlic and a bevy of flowers to be incorporated into future

meals.A great believer in natural, fresh foods, Rene believes that we all

need to include more FRESH vegetables into our diet, and protein intake should be limited. Growing up in the rural countryside of Macedonia, nothing was taken for granted, and to survive, the plants and vegetables that grew wildly around him had to be eaten. Having no fridges, all food had to be prepared fresh daily.

Rene is rediscovering traditional ingredients while using modern techniques to create the dishes the patrons at Nomu keep coming back for. Not that it’s easy to get a booking though. The restaurant is booked

months in advance, and a visit to its website advises that ‘booking beyond May 2012 can only be made from early February’. And, if you require a table before then, your name can be added to the waiting list…

So, what is all the fuss about? Rene is the undisputed master of ‘new Nordic cuisine’, an uncompromising, highly creative style of cooking that maximizes the use of the produce and cooking styles of the Nordic countries, involving techniques that are both classical and cutting-edge. He only uses food from Sweden, Norway, Iceland, Denmark, Greenland and Finland, and utilizes foragers to find a variety of wild herbs and source unusual seafood.

A chance entry into a cooking school proved to be the starting point in his illustrious career. After being expelled from school at the young age of 15, he participated in a cooking contest (with a friend) and surprisingly, came in in second place. This ignited a spark in him and he decided to follow a career in cooking. A number of apprenticeships followed, at some of the world’s most well-known restaurants, such as Le Jardin Des Sens in France and El Bulli restaurant in Spain.

Noma was opened in late 2003, by Rene and his business partner

Rene Redzepi – Noma’s forager

Rene Redzepi , eloquently known as Denmark’s Master Chef, is the one person everyone wants in their kitchen.

His restaurant, Noma, has won the Best Restaurant in the World, for the last two years, and is based in Copenhagen.

Claud Meyer. It is situated in a warehouse on the quay in Christianshavn, and pays homage to the concept of ‘clean and simple’. The restaurant only has 12 tables – each adorned with no more than a small candle and simple vase of locally picked blossoms. His kitchen follows a similar mantra, and he believes firmly in the concept of a ‘calm and quiet kitchen’ - it adds to the creativity, he says.

At Noma, Redzepi has built a menu of exclusively local ingredients that he hopes will reinvigorate traditional Nordic cuisine. The result is a colossal success, and the restaurant is fast climbing the ranks as one of the top 50 in the world.

InspirationRene looks to nature for inspiration when creating new dishes, and tries to infuse his dishes with elements from where the product was sourced. An example is his ‘strawberry and straw’ dessert. He found that the strawberries are grown on a bed of straw, and decided to experiment with the elements. The hay is roasted at a very high temperature, and then infused with cream. This is added to the strawberries and then topped with a chamomile syrup.

The consistency in Rene Redzepi’s Nordic cuisine is his reliance on using only local ingredients. Since these seasonal ingredients make up the majority of his menu at Noma, Rene is out early mornings with his faithful staff in tow as they scour the land -- in rain, shine or snow -- for delicacies like wild mushrooms, garlic and flowers to be included in the future meals. This kind of dedication is grueling and exhausting, but Rene has been rewarded with praise, and his approach has taught other locals the merit of local ingredients.

Chatting with Rene, you may notice that the small end of a finger is missing due to an unfortunate accident with a blender. Both of his index fingers are permanently bent, a side-effect of all the knife work. He looks at his hands as if they don’t belong to him and laughs. “The first couple of years here, every time I took something out of the oven, I would burn myself. Now I never get them. I know every movement of my kitchen.” He tells us that he is not interested in making lots of money, and confides that: “One of the things I hate about having a restaurant is charging people. For the evening, they become your friends, and you have a good time together, then when it’s all over, it becomes a case of ‘give me your money’. It just feels weird.” It is more the process that interests him: “the process of shaping your team, of watching an apprentice become a master, the process of cuisine slowly developing...”

Some elements of the now-famous Noma menun Bullrush and pralinen Rye bread, chicken skin,

lumpfish roe and smoked cheese

n Radish, soil and herbsn Shrimps and sea urchin,

cream and dilln Beetroots and sorrel (a

green leafy vegetable that resembles spinach), onion ash, malt puffs

n Violet carrot and trufflen White and green

asparagus, with pinen Summer deer and

snails, forest shoots and chanterelles

n Sheep’s milk mousse, sorrel and fennel seeds

n Strawberries and straw

Rene Redzepi – Noma’s forager

By Nick Wilkinson

page 44

Rio Largo Estate, situated in the Scherpenheuwel valley near Worcester on the southern banks of the Breede river, owned by Nick and Brenda Wilkinson, comprises olive orchards, vines, an olive specific nursery and a new state of the art Oliomio olive processing, bottling and labeling plant. This is Karoo country. The hot dry summers with low humidity levels create perfect growing and ripening conditions for

both olives and grapes. Summer daytime temperatures can be high but the afternoon south easterly breezes from Cape Agulhas, the “Cape doctor” in local parlance, brings relief in the late afternoon and cool nights. Rainfall is minimal ,which together with high sunshine hours and specific computer controlled irrigation out of the Brandvlei dam, makes for a controlled agricultural environment to produce high quality fruit.

Rio Largo won two double gold medals and one gold medal at the SA Olive Association annual awards dinner in Paarl 2011after winning a double gold and a gold medal in 2010 in recognition of its world class premium extra virgin cold pressed olive oil. Rio Largo extra virgin cold pressed olive oil is comparable with the best of the best from Italy and other new world producers.

Freedom of the Press at Rio Largo

Rio Largo Extra Virgin olive oil is a blend of three cultivars (Frantoio, Leccino and Coratina) grown and pressed on the estate. Each cultivar is handpicked, pressed and stored separately in sealed stainless steel tanks to maintain freshness. Oils are then individually tasted before blending to achieve a mild, not too peppery, flavoursome oil. The delicious blend with hints of cut grass and green apples is suitable for all culinary uses. The oil is filtered only to remove moisture and any natural sediment settles by gravity in the tanks. The entire process results in a completely natural product without additives or preservatives.

The oil is bottled to order on the estate to maintain freshness.Rio Largo adopts biological farming methods for sustainable

agriculture by “putting more back then you take out” together with overall concern for protecting the environment for future generations. Mineral deficiencies are a common feature in modern day agriculture and Rio Largo addresses this problem by taking regular soil and leaf samples to determine replacement through annual biological fertility programmes. The estate nursery provides superior rootstock for own replanting and expansion requirements as well as sales to the likeminded public.

Nick and Brenda spent twenty years in Central Africa where Nick established a reputation for “fixing” failed large scale farming enterprises on behalf of blue chip international investors. In Nick’s words “if you cannot measure it, you cannot control it - stick to the rules, no short cuts and pay attention to detail “ formed the backbone of a successful career which is set to continue at Rio Largo. Brenda is now enjoying the marketing challenge of Rio Largo in the bliss of relative suburbia .

Rio Largo is a committed member of the SA Olive Industry Association adhering to the SA Olive Code of Practice guidelines and the “Commitment to Compliance” scheme which is evidenced by an Association seal of approval on all bottles offered for sale. This seal ensures the consumer is purchasing 100% South African extra virgin olive oil as determined by

Local is Lekker

FREEDOM OF THE PRESSPROUDLY SOUTH AFRICAN

AWARD WINNING OLIVE OIL

TRY IT... YOU MIGHT LIKE IT!

Rio Largo Olive Oil from the award-winning Olive Estate near Robertson where the Italian Cultivars of olives are

handpicked and processed for your enjoyment.Now available ‘on tap’ in a 2 litre tube which has a foil

lining that compresses with use... keeping this wonderful Olive Oil

FRESH till the last drop!

Easy to use, no oily fngerprints. pours easily, and is a colourful

addition to any kitchen.

RIO LARGO OLIVE [email protected] www.riolargo.co.za

international standards and supported by annual independent laboratory testing for compliance.

The health benefits of olive oil initially attracted Nick and Brenda into the olive oil industry and by using the purest of oils in their every day diet they have both experienced improved health. Olive oil is rich in antioxidants, including vitamins A and E, which are key ingredients to stimulate cells, prevent cell damage and help enhance firmer and healthier skin. Regular consumption of olive oil with fresh fruit and vegetables will assist in lowering blood pressure and cholesterol.Olive Oil has been an essential part of the Mediterranean diet for centuries and is associated with longevity. The first tree was planted around 6000 BC.

Although the trees do not bear fruit for the first 1-4 years, they can live for hundreds of years. The fruit is pressed as soon as possible after the harvest and offers an array of flavours and aromas that enhance many natural foods.

Olive oil is versatile enough to be used as a key ingredient in preparing and creating almost any type of meal. You can use it to drizzle on your salad or marinate meat before grilling. Extra virgin olive oil can be used raw to add flavour and intensity to any meal, enhancing the flavours of even the most ordinary meal. It is also great for dipping your bread into, instead of using butter, as it is completely cholesterol free!

Looking for Extra Virgin Olive Oils is often confusing with the array of brands and flavours offered on a supermarket shelf! Quite simply fresh is best and local is “lekker”. Why buy imported oils which are older, have no seal of approval and might well be of inferior quality? The SA Olive Association seal of approval protects our industry to ensure you buy the purest of olive oils.

The Olive Oil industry in South Africa currently only produces 25% of oil consumed in our country and has the potential to create more than 2000 permanent jobs and 20 000 seasonal jobs.

We can be part of the solution by supporting SA Olive producers to create further growth, employment and less reliance on cheap, European subsidised products.

Rio Largo – try it you might like it!

The Rio Largo Sales Team at the Good Food and Home Show Hyde Park.

page 45

Local is Lekker

By Cathy Dippnall

Fresh food markets are growing in popularity in Cape Town, and they are found in almost every suburb over the vast metropol. Organic, homegrown or homemade food is the appeal that draws thousands of people to these markets every week. It is also the nurturing ground of many successful entrepreneurs.

Many ‘professional’ stallholders travel and sell their products at several markets in the city, held at different times of the week, while other

stallholders hold down full-time jobs, or are students and they make and sell their products to earn extra income.

Most markets also sell excellent homemade arts and crafts to add to the holistic concept of originality and Local is Lekker.

Gail Coetzee one of the owners of the five-year old Porter Estate Market in Tokai attributes the sustainability of the market to a dedicated group of small entrepreneurs who try to keep their products as natural or organic as possible.

‘We started as a group of family and friends from the restaurant industry - as we had small children we wanted to start a food market where we could bring the kids and we also wanted to know where the food we were buying comes from.

‘Everything is locally made and as close to the food source as possible and no commercially made products are allowed.’ Coetzee added that the

market has become a platform for small business entrepreneurs.One budding entrepreneur is 30-year old Catherine van Dorsten, who is

a first year medical herbalism student. ‘I started a few months ago at the market making the yoghurt during the week using organic milk and raw milk from a local producer.’

Another successful stallholder is Marlon Williams who makes chocolates using 100% Fair Trade chocolate beans from Ghana, Peru, Dominican Republic and Ecuador. ‘My partner Nico and I started making our chocolates from the bean to the chocolate bar eight months ago. We now employ six local staff and have stalls at the Old Biscuit Mill in Woodstock and at Porter Estate.’

Some markets like the Porter Estate Market have to contend with weather and wildlife like the baboons that are constantly on the lookout for free meals. Students from the nearby Chrysalis Academy earn pocket money by acting as baboon spotters, and car park attendants.

Understandably, indoor markets are popular as all-weather venues with the Neighbour Food market at the Old Biscuit Mill being one of the most popular. It is a huge market with over 100 stalls selling organic and fresh produce, gourmet and lovely home baked foods that are a must for food addicts.

While some markets are a destination of their own, some markets also

Cape Town’s fresh food markets

Where locals collaborate to produce healthy and sustainable food markets

Bavi Whisgary has been making and selling curry pastes, samoosas, chilli bites, rotis and many more, for two years at the Porter Estate Market.

rely on passing trade and these are found inside or around shopping malls.The Triangle Square Markets found at Sun Valley Mall Fish Hoek,

Blue Route Mall, Cavendish Square, Big Bay and Dean Street Arcade are community initiatives run by EB Amien. ‘Our aim is to sell fresh wholesome food with no preservatives,’ says Sun Valley co-ordinator Karen Dickens, ‘and although we do rely on passing trade our traders have built up their own clientele since we started this market two years ago.’

She added that each of the Triangle Square Markets has a distinct local flavour due to the individuality of the traders at each venue.

These are some of the well-known weekly food markets in Cape Town• Porter Estate Market, off the Tokai Road, Saturdays 09:00 to 13:00.• Neighbour Goods market at the Old Biscuit Mill in Albert Street ,

Woodstock, Saturdays 09:00 to 14:00.• Triangle Square Markets, Sun Valley and Big Bay, Saturdays 09:00 to 14:00,

Cavendish Square, all day Friday and Saturday mornings, and Wednesdays at Dean Street.

• City Bowl Market, Old synagogue, Hope Street Gardens, Saturdays 09:00 to 14:00.

• Slow Food Market, Willowbridge Shopping Centre, Durbanville, Saturdays 09:00 to 14:30.

• Earth Fair Market, Tokai, next to Builders Warehouse, Saturdays 09:00 to 14:30 and Wednesdays 14:00 to 20:00.

• Bay Harbour Market, end of Harbour Road, Hout Bay, Fridays from 17:00 to 21:00, Saturdays and Sundays from 09:00 to 16:00.

ISA Hospitality provides a turn-key solution, taking you from conceptual design to the ribbon-cutting ceremony, or supply of daily requirements. We offer a service to procure, supply, deliver and commission a broad range of products and services to Hospitality and Catering establishments, and Remote site accommodation throughout Africa and the Indian Ocean islands. Products and services are provided through our administration, manufacturing, warehousing and distribution facilities based in Johannesburg, as well as our branches in the main centres in South Africa. Why use ISA Hospitality?• We remove the hassle involved in procuring Hospitality products

• We can offer services from conceptual design, through to installation and commissioning

• We offer value for money, through our in-house manufacturing, import and distribution infrastructure

• We match product specifications to fit your grade and type of establishment

• We make it simple for you to find the correct products through

our consultants, catalogues, web site; and comprehensive lifestyle showroom

• We make it simple to order, by telephone; internet or our secure on-line store

• We consolidate any size order, and deliver anywhere in Africa

Tel: 011 312 2292: Ask for Hospitality sales | www.isagroup.co.za

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After extracting the cork a new layer starts generating and nine years have to pass until a new harvest can take place. The cork harvesting is made in a sustainable manner and does not harm the tree which is never cut down or removed. With the increasing concern for the environment, cork oak remains the only tree whose bark can regenerate

itself after harvest leaving the tree unharmed. It is truly a renewable, environmentally friendly resource. Furthermore, the cork oak tree has the remarkable capacity to retain carbon and a harvested cork tree fixates almost five times more carbon. This exceptional characteristic makes cork a naturally sustainable product and its use contributes to the preservation of a unique habitat in the world. Naturally sustainable alternativeCork can be harvested from the same tree for about two hundred years and every harvested cork tree fixates between 3 to 5 times more carbon. The harvesting is made with minimal impact on the environment and no trees are cut down to bring you this product. Cork is the perfect environmentally friendly, renewable and sustainable material.COMFORTCork, as a natural product, warms and enriches any interior. With over 40 million natural “cushion cells” per cubic centimeter, cork is a natural sound and thermal insulator. Cork floors are beautifully quiet and comfortable underfoot, warm and pleasant to the touch. SAFETYCork floors do not absorb dust and are resistant to bacteria and fungus. They do not cause allergies nor pose a risk to asthma sufferers. Adhesives and finishing products used in the manufacturing of cork floors are formaldehyde-free and Volatile Organic Compounds (VOC) emissions are not detectable.

Natural, durable cork...Cork is the outer bark of the cork oak tree, which grows mainly in the Mediterranean region of the world. This tree has a life span of about 200 years. Each tree must be 20 to 25 years old before it can provide its first harvest.

The leading trade show endorsed by the South African Chefs Association, attracting in excess of 6 000 trade visitors in three days, HOSTEX Cape promises to bring all the attractions which have become firm favourites, as well as some new and exciting additions.

From non-stop action in the SA Chefs Village, to the HOSTEX Wine Circle and competitions such as the SA Barista Championships and the Global Pizza Challenge, HOSTEX Cape will be hotter than ever before.

Pre-register on www.hostexcape.co.za. Entry without a ticket is R60. Hospitality students permitted only on Thursday 17 May 2012 by application via the website. No under 18s, prams, toddlers or babies in arms.

Organised by Specialised Exhibitions. For further information contact: Lindy Taylor at Specialised Exhibitions, on tel +27 (0) 11 835-1565 or e-mail [email protected]

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275x73.indd 1 2012/02/13 2:05 PM

Durability and easy maintenanceGRANORTE’s advanced coating technology gives cork floorings a highly resistant and long-lasting protection even in high traffic environments.Due to the special factory finish, cork floors are not only durable but they require only minimal maintenance. Cleaning and maintenance of cork flooringFloorings are not only durable but they are also extremely easy to clean and maintain. During manufacturing process all the possible care has been taken to ensure a long life to the cork floor and many years of satisfaction to the user. They are factory finished to the highest of standards so that little time will be spent on maintenance. All that is required to maintain a cork floor is a regular vacuuming and light cleaning with a damp mop. Ammonia-based cleaners or chemicals must not be used to clean the floor. A cork floor should be treated as any quality wood flooring. As durable as cork flooring is, it must be remembered that it is still a natural product.

page 49

Protection tips• Protectors should be installed under

chair and table legs.• When using furniture with wheels, the

floor must be additionally protected by using mats.

• Heavy furniture should have felt pads or non-staining glides or casters. Steel wool or abrasives must not be used on the floor.

• A quality doormat at the entrance should be used to help protect the cork floor from outside grit and sand.

• Adequate protection should be taken when moving appliances or large pieces of furniture around the floor.

• Cork, as a natural product, may change colour when exposed to direct sunlight. Use blinds or curtains to minimize this effect.

The following of these tips will guaranty many years of enjoyment of one of the best natural flooring.

Green welcome

The Hotel’s policy is to ensure that all aspects of the business have the least harmful effect on the environment by implementing an environmental management system to:• Conserve and improve the usage of energy and

raw materials• Reduce wastage, and to recycle materials • Recognise that wasting energy causes

avoidable pollution • Avoid pollution of air, land and water wherever

possible• Improve the working environment • Seek to achieve environmental excellence in all our operations • Discuss environmental issues regularly at the highest levels • Train and regularly consult employees on good environmental practices • Encourage our suppliers and sub-contractors to act in accordance with

our environmental standards• Be fully aware of any environmental legislation and ensure that

regulatory requirements are met and, where feasible, improved upon.

Current Environmental projectsEnergy and Water Conservation: Each lodge is fitted with water meters and the amount of water being drawn from local water sources is

measured daily to ensure that our water saving initiative is making a difference. The lodges, being in remote places are not connected to the national electricity grid and therefore have to generate their own electricity, which is mainly done by diesel powered generators. Inverter systems have therefore been installed and this has led to reduced fuel usage and a reduction of noise and air pollution.Waste Management: Serena is committed to finding sustainable solutions for waste management despite operating in countries where recycling and other waste facilities are limited. Garbage is sorted at all lodges and, in the case of Kenya, sent back to Nairobi for handling by professional garbage disposal companies. Glass and plastic are recycled while non-recyclable matter is disposed in the most environmentally friendly manner. Wet waste is retained at the lodges and composted into holes systematically dug into vegetable gardens. The resultant manure is used in the vegetable and flower gardens. Environmental Training: Serena recognizes that to obtain the desired impact from its work in the environmental arena, both staff and the communities in which it operates need to understand the importance of environmental responsibility. All lodges have an onsite naturalist and environmental committee that provide training to all staff members on environmental policies/practices (eg. How to save water).Reduction of Carbon Footprints/ emissions: Carbon offsetting has roots in the 1997 Kyoto Protocol that calls on polluting nations to reduce their greenhouse gases (GHG) emission levels and sets out fines for developed countries that exceed emission targets. By ratifying the agreement, the developing countries like Kenya having no GHG emission reduction obligations can participate in GHG reduction through clean

Serena Hotel’s environmental management system

Staff handing over a cheque to the Kenya Red Cross Guests planting trees at the Lodge

development mechanism (CDM) projects. AKDN uttermost aim is to plant enough trees (including those planted in Serena Hotel Lodges in East Africa) and claim for Carbon Credit, later. The over 2 million trees Serena has planted at its Lodges, schools and government forests have been enumerated in the UNEP’s ‘The Billion Tree Campaign’. In the world today however, sustainable tourism entails striving to be carbon neutral. This means balancing carbon dioxide (Co2) emissions that are produced from tourism-related activities like air travel, auto travel, heating, electricity, etc with equivalent carbon reduction activities elsewhere (offsets). Serena guests and property locals take up the responsibility of offsetting their carbon footprints every time they visit the facilities by planting at least five trees. Currently, this practice is at all Serena Lodges in Kenya. Amboseli Serena Safari Lodge, being the pioneer in tree planting project from 1991, has a total of about one million trees that have taken root.Architectural design: Buildings are designed to blend with natural settings and are constructed with local materials and labor. Traditional local crafts and motifs are reflected in the internal and external design. The decor and ornamental items within each hotel are locally sourced and the landscaping and layout of the properties are drawn from local designs and cultural traditions. Serena Tree Planting: All lodges work with thousands of guests, school children and visiting dignitaries to ‘plant a tree for Africa’. They also

engage guest participation in other corporate social responsibility activities that take place around the properties.Current Social Projects:All lodges provide community health care with a focus on free medical consultations and subsidized medication through its on-site medical clinics on a continuous basis. They also provide antenatal care and immunization, family planning, voluntary counselling and testing as well as provision of mosquito nets which they receive from the Ministry of Health.

At each property there is a team of Wellness Peer Educators who spread educate the local communities on healthy living and where need be, help address their health needs, and at all the lodges, local performers are hired to entertain guests for a fee on a daily basis. Fresh produce for the kitchen is procured form local farmers whenever possible.

Local communities are given training opportunities at the hotels and lodges on a continuous basis; if they are interested in taking up a career in the hospitality industry, they are employed to work at the properties.

All properties offer practical attachments for students to gain necessary work experience. They also enroll management trainees who are later absorbed in to different units after six months training and rotation around other units.

The local communities are given access to the staff canteen for basic commodities at subsidized staff rates.

Grey clouds have now gathered over the solar energy industry. It is in trouble, and that is reflected not least in the fact that even companies previously used to success are having to make cutbacks. While firms such as Conergy, Q-Cells or Solon have already been announcing poor figures for quite some time, companies such as Solarworld or inverter manufacturer SMA were regarded as safe

growth candidates. Now, however, Solarworld is announcing that it will be shutting down production capacities and cutting jobs. And SMA has sent its own share price on a downward spiral with its forecast of reduced profits.

At first glance the trend is surprising because 2011 is after all the year of the nuclear disaster in Fukushima and the energy turnaround. The aim is for renewable energies to replace nuclear power, which is set to become history in Germany within a decade.

The fact is also however: In many European countries with energy feed-in compensation for solar electricity, photovoltaic (PV) has fallen from grace because the marked expansion in solar power stations is getting out of control. In the energy turnaround year of all years, governments are therefore cutting the feed-in compensation for PV instead of passing resolutions for its accelerated expansion.

In Germany for example, with 7,247 Megawatt (MW) last year, double the volume of PV power went online compared to 2009. The strong growth has led to spiralling funding costs for solar energy, which in accordance with the Renewable Energies Act (EEG), are passed on to the consumers: the EEG reallocation charge increased in 2011 by 70 per cent to 3.53 Cent per kilowatt hour (kWh). In order to cut costs, the federal government immediately capped the rates as of 1 January 2011 by 13 per cent. That means: the basic degression of nine per cent was raised by four percentage points. The measure has had a slowing down effect on the German market: “This year we are expecting maximum expansion of 5,000 MW”, says Carsten Körnig, CEO, German Solar Industry Association (Bundesverband Solarwirtschaft).

Leading markets are shrinking Other markets are also threatening to shrink. According to the European Photovoltaic Industry Association (EPIA), with 16,629 MW the newly installed PV capacity worldwide more than doubled in 2010. Now the governments are back-pedalling: In Italy the solar energy rates have been cut to such an extent that investments have become less attractive since June. As a result, compared to earlier expectations, the level of expansion in 2011 is set to be noticeably lower. The EPIA expects new installations of 3,000 to 5,000 MW – contrasting with 3,600 MW the previous year.

Spain, France and the Czech Republic, also powerful solar energy markets, are taking even stronger action against PV. Since the lavish funding drove expansion on the Iberian Peninsula to 2,708 MW in 2008, the Spanish government has been nipping every solar energy concept in the bud. Restrictions in the claim to feed-in compensation and a rigid capping on expansion to 500 MW per year led to a market slump in 2009 to 17 MW. Specific measures are keeping it at a very low level. In this connection, the compensation for open-air and major commercial roof installations, the two previous growth drivers, has been cut to such an extent that now even steadfast investors have fled the country.

They are not able to find any new opportunities in Spain’s neighbour

Hard times ahead for the solar energy sectorFunding cuts are slowing down demand for solar modules in Europe and driving the photovoltaic industry towards consolidation. The manufacturers are responding with innovations and heavy price cuts.

Latest technology: concentrator systems are conquering the market. An optical feature concentrates light on tiny solar cells, which generate electricity highly efficiently. (Photo: Amonix)

Green welcome

France, because a new funding scheme has been in force in that country since spring, according to which only 500 MW per year are funded. Although already-approved projects have been given the go-ahead for implementation, which is why the EPIA believes that growth from 719 to between 1,000 and 1,250 MW is possible this year, Paris is however retaining the 500-MW upper limit, which is leading experts to assume that the market could be abruptly halved in 2012. In the Czech Republic the expansion programme has already come to a standstill. Following a record-breaking year in 2010 with new installations totalling 1,490 MW, the EPIA only expects 100 to 200 MW in 2011, as Prague completely cut funding for open-air installations in March.

Is PV thus running out of steam just before reaching its status as a competitive source of energy? Without politicians relenting, new installations globally will decline this year by around 20 per cent to 13,300 MW, according to estimates by the EPIA. Although new markets are expected to be created in the form of China, India and USA, they cannot, for the time being, compensate for the slump in Europe.

This has created a serious problem for the solar energy industry: many manufacturers have recently invested in new production lines. The older factories, which produced at costs, which now no longer have any markets to sustain them, are now causing massive surplus capacity. According to US market researcher iSuppli, production capacity will grow to 42,000 MW by 2012 – coupled with demand of just around 20,000 to 27,000 MW. “We are faced with an impending market adjustment process, which only a few companies will emerge from unscathed”, predicts Stefan de Haan, analyst at iSuppli.

Race for efficiencyIn order to survive among the competition, the manufacturers are endeavouring to ensure the rapid further development of their products. They are investing in increasingly cost-effective productions and moving the commercialization of new cells with higher efficiency levels forward with great commitment and effort. “The companies are doing everything to avoid becoming victims of the market adjustment process”, explains de Haan. In the process the machinery and plant manufacturers are assisting them with their innovations. Companies such as Centrotherm or Grenzebach supply production equipment, which enables the manufacturers to increase the degree of efficiency coupled with a reduction in manufacturing costs. The suppliers will present their production-related innovations and new products from 23 to 26 October 2012 at the International Trade Fair for Solar Production Equipment, solarpeq, in Düsseldorf. The parallel event, glasstec, the world’s leading trade fair for the glass industry, will be presenting solar applications in the area of architecture.

At the current time it looks as if the Chinese manufacturers are racing away from the competition. Yingli Green Energy for example is seeking to increase the efficiency level of its cells up to 20% using a special type of silicon, mono-crystalline n-type silicon, and so-called Metal Wrap Through (MWT) technology. Silicon cells consist of two areas of different thicknesses, which possess varying degrees of conductivity. In standard

cells a lower, thicker layer is enriched with boron in order to achieve a surplus of positive charge-carriers, in the upper emitter, by contrast, phosphor ensures a surplus of negative charge-carriers. n-type cells are structured in exactly the opposite way. Their advantage is that boron is less critical for the degree of efficiency due to its atomic properties. As a result, it is either possible to use cheaper silicon containing more impurities or to manufacture cells with higher efficiency. Yingli is implementing the MWT concept by placing the electricity busbars - necessary for individual cell relay in the reduction of shade level - on the reverse and connecting them with the metal contacts on the front using tiny holes. The higher light incidence generates an increased amount of electricity.

In turn, JA Solar from China has developed a solar cell, which with an average 17.5 per cent efficiency, converts exactly one percentage point more of sunlight into electricity compared to its previously standard cells made of multi-crystalline silicone. The key to higher efficiency is a new

semi-conductor called “Quasi-Mono”. It is produced similar to simple multi-crystalline silicon, but has mostly mono-crystalline properties and even has less crystal defects, which can be detrimental to energy generation. “As a result, the energy output of solar modules can be clearly increased with just minimal additional expenditure”, says Philipp Matter, Vice-President JA Solar Deutschland. The company has been selling modules consisting of Quasi-Mono cells since this summer under the “Maple” brand.

To avoid getting left behind in terms of technology, the German manufacturers are keeping up through their innovations. Bosch Solar Energy and Schott Solar are now also producing MWT cells and manufacturing selective emitters. Q-Cells in contrast, has optimized the reverse of their cells in such a way that, compared to previous Q-Cells standard cells, the efficiency has increased by more than one percentage point to 19.5 per cent for multi-crystalline and 20.2 per cent for mono crystalline material. Special anti-reflective (glare) and passivating coatings minimize light reflections and charge-carrier losses, explains Head of Technology Peter Wawer.

Competition for crystalline?Advances in new PV applications such as the thin film or concentrated PV systems are however making the situation more difficult for the suppliers of crystalline technology. In series production CIGS modules for example now reach an efficiency level of 14 per cent. CIGS stands for a semi-conducting combination of copper, indium, gallium and selenium. The usual level for thin film is around ten per cent efficiency, on average around 16 per cent is achieved by modules in crystalline silicon. As a result, thin film is making inroads into efficiency areas which were previously the preserve of silicon technology.

A key reason for the increased degree of efficiency in thin-film applications is rapid advances in the production techniques and materials. Previously one of the greatest problems in manufacture was the separation of the semi-conducting layers quickly and homogenously on large surfaces. The latest vacuum coating machines produce more even absorbers thus increasing the efficiency of the modules. Innovations in glass also play a key role in increasing efficiency and reducing costs. Specially treated surfaces coated with light traps or anti-reflective layers ensure that more light penetrates the module and remains there. At the same time, the industry is constantly reducing the thickness and weight of its glass thus reducing costs – a decisive aspect for the solar energy industry, which is desperately searching for rapid cost-reduction measures. By combining solarpeq and glasstec, Messe Düsseldorf is taking into account the close interlinking between the solar energy and glass industry; in Düsseldorf visitors are provided with the unique opportunity of meeting all the decisive innovation drivers in the PV sector at one fair.

The use of so-called concentrator systems is a further approach aimed at PV cost-cutting. The technology has passed the laboratory stage and is on its way to commercialization. The globally installed concentrator performance could be increased from the current level of 100 to 2,000 MW by 2015, says Arnulf Jäger-Waldau from the Joint Research Centre of the EU Commission. The basic idea behind the technology is simple: attractively priced optics replace expensive semi-conductor material. The systems work with lenses or mirrors, which similar to a burning lens, concentrate the sun’s rays on one cell. A tracker ensures that the units follow the sun’s position. Stagnating markets, an increasing number of technical options – a hotly contested battle for a place in the sun has begun.

Made in Germany: German module manufacturers are mainly banking on quality as a sales criterion. (aleo solar)

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Reader’s Viewpoint

The phone rang at half past six that morning. I had just entered the black and white tiled kitchen and was switching on the kettle. I could only guess who that would be. My boss’s husband had arrived for business only the day before, so everyone was tip-toeing again. He was a short man; shorter than I am. His grey hair – the little that he had – was always neatly gelled backwards with the comb

lines accentuating his white scalp. For some odd reason, he always wore the same old jacket. If he were to be an animation character, he would probably have been the twin of Fred Flintstone; without the hair.

“Could I ask for a cup of coffee in bed, please?” He had started this ritual the previous time he was here; about a

month after I had started managing the guesthouse for him and his wife.

The house was still quiet. The only sounds were those of the filter coffee slowly brewing, filling the kitchen and the hall way with nostalgic flavours, the oven’s fan, and his demanding request: coffee in bed.

“Yes, sure,” I responded, stunned, to his actually unacceptable request. Not even my most demanding guests would have asked me to bring them coffee in bed. None the less – he was my boss’s husband and the actual owner of the house, which they had turned into a guesthouse only a few years ago. Who was I to say no? After all, I was dependant on them for my salary.

Most of the Soccer World Cup’s tourists had left about a week before and the city was back to normal. Well, as normal as it could be. The hospitality industry had had its ups and downs since South Africa had been chosen as host. We had received a lot of positive comments on our service excellence during that time and I was excited. I had only been

Coffee in bed, Fred?

there for a month by then. If only my boss could limit her spending on clothes and rather save some of the revenue for marketing. But then again – it seemed as if the boutique clothes were all that kept her husband within reach. Unfortunately she was 200 kilometres away at this stage and he was calling on me to serve him coffee in bed.

When I got to his room, the door was already open by a crack and as I carefully kicked it open with my left foot, tray in hand, he glared over his round spectacles’ rim and said: “Thank you, Sweetie, you can put it down there.” He waved his puffy hand to the mahogany bedside table, while wiggling his nick-nack toes underneath the white, crinkled Percale duvet. (Okay, perhaps he didn’t have nick-nack toes, but judging by his lack of professionalism, I’d like to think

he did.)The next day, just as it was approaching its end, I heard a

knock at my door. I was off duty by then; as much as you can be when you live in-house and the telephone is diverted to your cell phone. As I opened the door, there Fred Flintstone stood with a little red bucket of dark chocolate Haagen-Dazs

ice cream. I was relieved to see that it was only one bucket and not two. That was the one time I would have preferred

to eat my ice cream alone, thank you very much.

Why on earth would my boss’s husband buy me ice-cream? You might say I was naïve.

I won’t take offence.“Wow, thank you. That really was not

necessary.” I smiled; not because he bought me ice-cream, but because he was leaving for the airport.

The situation was becoming more and more uncomfortable and I was starting to wonder how to handle

the next incident. This was not only unprofessional, but also uncalled for.

“Until next time,” he waved the next morning after I had dropped him off at the airport. I shuddered at the thought of when the next time would be.

The smell of coffee still lingered in the breakfast room

when I arrived back from the airport. Due to my boss’s spending of the guesthouse’s income and the lack of guests, I had to move into the guesthouse from my apartment. This lovely ocean view apartment was part of the contract since the beginning; except I was never given the official contract to sign. Unfortunately, the amount paid for the apartment’s rent was never compared to the room in which I now had to live in. Instead, it was used to pay for more boutique skirts and jewels and my basic salary remained unchanged. My working hours increased drastically, mainly because of the fact that I was now living at work. My bags were stacked on top of the one loose standing closet, which would be enough for a week long visitor, but not a permanent resident.

I stored a few of my belongings at a friend’s house to ensure more walking space. I wished it hadn’t been necessary for me to move. I might have been able to keep the coffee and the ice cream at a distance then.

As lovely and practical as the guesthouse was, as inconsiderate were its owners. I now understood why some people only own guesthouses and hire managers to run it for them.

I guess some people just do not have that sense of hospitality and some owners: no sense at all.

The next time bald Fred arrived, I had to pick him up at the airport again. Never in my life had any boss of mine - let alone their husbands - greeted me with a kiss. I guess, for some inexplicable reason, he was happy

to see me. His breath smelt like aeroplane coffee.That following morning, the usual

ritual occurred. I had just switched on the computer when the phone rang.

“Could I have some coffee in bed, please?” This time he was staying in the room

parallel with the kitchen, so I couldn’t even dare to sigh. Instead, I rolled my eyes and my kitchen staff gave me a quick grin.

When I knocked at the door with the tray in both hands and my foot gently tapping against the white, wooden door, the knob turned slowly.

Usually he would stay in bed, I thought, with his not so well tanned pot-belly hanging over the covers. Why on earth would he get up this morning? But then, when I saw him, his intentions were obvious: There he stood, with only a shirt on, gesturing that I should hand over the tray. Out of shock (I wouldn’t be surprised if my jaw had fallen to the ground) I luckily caught only a glimpse of his white, hairy legs and the one button that was not there. No pun intended.

I handed him the tray and headed to the kitchen.

That was it. I opened a Word document on the

computer and I started typing my resignation. That, without even knowing where to go thereafter, was my immediate reaction to his unprofessional, self-centred intentions.

The animation character, Fred Flintstone, will never be the same again.

page 57

AA Quality Assured Accommodation (AAQAA) is an endorsement

programme whereby your accommodation establishment can be awarded the AAQAA brand endorsement providing that your

establishment meets the standard required

of the programme

For more information contact AA Travel Guides

Head Office on 011 713 2000

or email [email protected] details of over 2300 members of the AAQAA

programme on http://www.aatravel.co.za

mailto:[email protected]

http://www.aatravel.co.za/


page 58

Strong Women

Joining Southern Sun on her return to South Africa, Lorraine persevered with her endeavors to instill green procurement practices in the 80-plus hotels under her wing. At the time, it was nothing more than a ‘nice idea’ and not the serious situation it is now. Her attempts to garner information from suppliers on their green practices, were met with nothing more than an appeasing answer, covering the

lack of transparency she was demanding.Lorraine attempted to source suppliers when

going out to tender, who were fellow believers in her cause. At the same time, she came across countless suppliers struggling to get their foot in the door, with the major players in the hospitality market. This is where she saw the gap for a directory geared primarily at those looking to trade in this arena.

She set about creating an online platform aimed at facilitating introductions aimed at a specific target market. This was the start of what is today Hotelstuff/greenstuff. Today, Hotelstuff is 11 years old and Greenstuff three.

This directory is now the first choice for many procurement managers when sourcing their suppliers. Her crusade around environmental sustainability may have been a bit premature, but her belief never waned, and when Al Gore’s now infamous movie, ‘An Inconvenient Truth’ aired, everything that she had been fighting for, became mainstream thinking.

People were finally sitting up and listening, The idea of sustainability and conservation were finally being taken seriously. Even though South

Green Queen: The face behind

Hotelstuff/GreenstuffLiving as a hippie in California in the 1970s, Lorraine Jenks worked with environmentalists, living a green life - saving energy, conserving water and recycling wherever she could. This is where her enthusiasm began for environmental concerns.

Africa had a history of being proud of its natural heritage and conservation, it still lagged behind the rest of the world. Lorraine was determined to make sustainability more appealing and throwing caution to the wind, officially launched Greenstuff in 2008. It was an online directory showcasing green alternatives and encouraging responsibility when it came to the environment.

Lorraine is now a highly respected, sought after speaker in South Africa’s tourism, hospitality and sustainability markets, where she educates and distills her vast knowledge on the greening of the supply chain as a whole. She regularly teams-up with industry experts in the fields of training, green certification, water/waste management and carbon offsets. She has also won a number of awards, being Best Overall Stand at Decorex Jhb 2010, and

the FEDHASA Chairman’s award. Hotelstuff is continuing to grow in leaps and bounds and the market’s reception has been astounding. The website has been growing exponentially, and Lorraine is happy to continue her work in this realm, showing her commitment to making a real and noticeable difference to our planet.

Heritage

The scope of the audit included various elements including physical reviews of specific areas and facilities within the hotel. Some key findings included:• Creation of a joint purchasing department

with Sandton Sun hotel resulting in bulk procurement. The positive spin-off is the reduced number of deliveries and product packaging delivered onto the premises.

• Screening and requesting environmental compliance from business partners, suppliers and contractors.

• A focus on efficient resource consumption where feasible• Excellent management of the flora within the hotel and on the

property.• Energy management and savings as a result of the installation of

heat pumps, and low energy lighting.• Commendable CSI projects.

InterContinental Johannesburg Sandton Towers has been awarded a Gold Class Certification by the Heritage Environmental Rating Programme. This is higher than the silver status awarded in the 2010 audit, and is an indication of the hotel’s commitment to the Heritage Audit Protocol and ultimate desire to improve environmental management in a hotel of this stature.

Intercontinental Johannesburg Sandton Towers wins Gold Class certification

Falling in line with The InterContinental Hotel Group’s conservation partner, National Geographic and their drive towards responsible tourism through their Green Engage programme, the affiliation with Heritage emphasises the global drive to take accountability and to implement and drive initiatives with guests, partners and staff alike.

Says Josiah Montsho, General Manager, “We are extremely proud of this award and would like to recognise the staff and congratulate all those involved with the environmental management at the property.”

Linked to one of Africa’s most prestigious shopping centres, Sandton City, and within easy walking distance from the heart of Sandton’s CBD as well as Gautrain station, InterContinental Johannesburg Sandton Towers boasts an ideal location for business and leisure travellers alike.

For further information contact the InterContinental Johannesburg Sandton Towers on (011) 780 5555 or email [email protected]

SANBIBiodiversity for Life

By Lesley Simpson

The King of Thailand holds a garden party for his 86th birthday at the embassy in Pretoria

page 60

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Food Wine Design

page 62

butler_27

Documents

butler magazine online

shaun staniforth

green queen

hostex cape

green farming

fedhasa cape chef profile

bryan maron

nature hospitality interiors