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MAGAZINEIssue Eleven

All you need to know about fine dining, luxury accommodation and the best food and beverages the UK has to offer esdmagazine.com

SodaStream:a legend reborn

Sake no Hana • Speciality & Fine Food Fair • RoastAndaz London Liverpool Street • The Cadogan • London Hilton WembleyBottlegreen Drinks • Freixenet

PLUS:

2Home soda maker designed by Yves Béhar.

IF YOULOVE THEBUBBLESSET THEMFREE.

297mm

420mm

3Home soda maker designed by Yves Béhar.

IF YOULOVE THEBUBBLESSET THEMFREE.

297mm

420mm

Hello and welcome to Issue 11 of EatSleepDrink Magazine – all you need to know about fine dining, luxury accommodation and the best food and beverages the UK has to offer.

With summer well and truly behind us, we’re thrilled to be bringing you a veritable smörgåsbord of features and reviews. Indeed, on the front cover this month we feature SodaStream – a brand that has undergone one of the most remarkable public image changes we have ever seen. Having recently become synonymous with innovation, great flavours and environmental responsibility we think you’ll agree that a legend has been reborn.

If you’re suffering from the winter blues then our feature on Bottlegreen Drinks will be the perfect tonic. With the cold setting in, the brand’s ‘Enjoy Hot’ range is the ideal soft drink to get your through winter. Like us, we’re sure that once you’ve tasted Bottlegreen with hot water you’ll be throwing away the coffee and reaching for a warming glass (or cup!) of Spiced Berry cordial in no time.

Never ones to shy away from a glass of wine, this month we have the honour of featuring Freixenet and its world-beating wine. Founded in 1861 by Pedro Ferrer Bosch and his wife Dolores Sala Vivé, Freixenet is one of the largest wine businesses in Europe with a particularly strong following in the UK. Well-renowned for its innovation, the business has recently launched its Mia range, which is targeted at the contemporary female wine drinker and has been developed by the mightily impressive Gloria Collell. As the first non-family member to have her name on a bottle of Freixenet, our feature will give you the inside scoop on this most versatile brand.

Building on our tradition of brining you the hottest hotels, this month sees features on Andaz Liverpool Street, The Cadogan and London Hilton Wembley. Situated in the heart of London’s financial hub, Andaz Liverpool Street takes modern 5 star luxury to the next level, with its sleek blend of contemporary style and tradition. Across the capital and set alongside the designer boutiques of Sloane Street, The Cadogan is the perfect base to enjoy the very best London has to offer. Whilst at the newly opened London Hilton Wembley, guests can expect the usual impeccable Hilton experience with a few treats thrown in for good measure. (Inside tip: if you can, upgrade to the Executive level rooms as the top-floor Executive Lounge is worth the price alone.)

And if that wasn’t enough our articles on Sake no Hana, the Speciality & Fine Food Fair and Roast will please even the most demanding foodies.

As always, we hope you enjoy our latest issue as much as we’ve enjoyed producing it. If you would like to see your deluxe hotel, fine dining restaurant or premium brand featured in EatSleepDrink, or if you have any other editorial suggestions, then do get in touch with me: laurie@esdmagazine.com.

Have a great month!

Laurie

P.S. – Don’t forget that our next print edition will be out just in time for Christmas, so, if you haven’t already, head over to www.esdmagazine.com/subscribe and secure your subscription now!

MAGAZINEesdmagazine.com

Issue Eleven

All you need to know about fine dining, luxury accommodation and the best food and beverages the UK has to offer

Editorial Director Laurie Cuthbert T: +44 (0)1223 480053 M: +44 (0)7842 628881 Email: laurie@esdmagazine.com

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The UK’s only publication to feature the deluxe hospitality market and premium food and beverage brands.

esdmagazine.comAll you need to know about fine dining, luxury accommodation and the best food and beverages the UK has to offer

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EatSleepDrink Magazine has become synonymous with fine dining, luxury accommodation and the best food and beverage brands the UK has to offer. As a result, all of our featured companies have received the prestigious ESD endorsement.

Now available in the some of the UK’s leading hotels and restaurants, including The Gore, Aviator by TAG, The Cinnamon Club and The Cadogan, a bespoke 8-page magazine printed on high quality art paper is the ideal choice for a targeted marketing campaign endorsed by an industry-leading publication.

We can cater for orders of 500 or 1,250 copies and with a range of different design options available you can be assured of genuine value for money. If you think about the cost of producing a brochure independently, our tailored 8 page magazine is a genuine no-brainer.

An independent copywriter, designer and printer would ordinarily make such a campaign cost-prohibitive. When you consider our production values; the integrity of the ESD brand; and our prestigious endorsement, whilst factoring in our exceptional pricing and your control over the finished product, letting EatSleepDrink handle your marketing is the obvious choice.

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Testimonials:

“Thank you so, so much – the magazine looks fantastic and they are being circulated around the office. Really great feedback from all of us here, looking great.” – Nicky Clarke, Account Director at Roche Communications.

“Thank you so much! It looks fantastic. With very best wishes.” – Elise Roberts, Director of Sales & Marketing, Aviator by TAG

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News .....................................................................................................................................................................................6

Sake no Hana - Acquired by the Hakkasan Group in November 2011, Sake no Hana has become one of London’s most talked about Japanese restaurants for its mix of style and authenticity ............... 8

Roast - Founded by renowned restaurateur Iqbal Wahhab, Roast is dedicated to the fine art of traditional British cooking ............................................................................................................................................... 22

Speciality & Fine Food Fair - Over the past few years, speciality food and drink has become increasingly popular as consumers continue to seek out interesting, innovative products. We visited this year’s Speciality & Fine Food Fair to see what all the fuss is about ............................................................. 34

Andaz Liverpool Street - Situated in the heart of the city, Andaz Liverpool Street is a 5-star luxury hotel that offers the perfect location for both business and leisure ...................................................... 14

The Cadogan - Set alongside the famed designer boutiques of Sloane Street, including Chanel, Gucci, Prada and Hermes and just a short stroll to Harvey Nichols and Harrods, The Cadogan is the perfect base to explore London’s most luxurious cultural attractions ................................................................ 29

London Hilton Wembley - Overlooking the iconic Wembley Stadium, the newly opened Hilton London Wembley is the ideal spot to stay for events at the stadium or Wembley Arena ............................ 42

Bottlegreen Drinks - Founded by husband and wife team Kit and Shireen Morris in 1989, Bottlegreen Drinks has been making refreshing, delicious premium soft drinks for over 23 years .............. 19

Freixenet - Founded in 1861 by Pedro Ferrer Bosch and his wife Dolores Sala Vivé, Freixenet is one of the largest wine businesses in Europe, with a particularly strong following in the UK ............................... 38

SodaStream - Having recently become synonymous with innovation, great flavours and environmental responsibility, it is fair to say that SodaStream has undergone one of the most dramatic public image changes in the drinks industry ..............................................................................................46

Advertisers Index ........................................................................................................................................................50

If you would like to go directly to an article, simply click on the relevant heading listed above.

Issue Eleven esdmagazine.com

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The Food Academy launches evening opening with Michelin star guest chef Steve Smith from The BurlingtonLeeds, UK

On Thursday 27, Friday 28 and Saturday 29 September 2012, Steve Smith will be bringing a pop-up restaurant to Flannels to help launch evening opening of the Food Academy.

Steve Smith has been head chef of the Burlington restaurant at The Devon-shire Arms Country House Hotel since 2008 and in that time has earned 4 AA Rosettes which, in addition to its Michelin star makes the Burlington the most highly regarded restaurant in Yorkshire.

Sample the Burlington’s menus without having to venture out of Leeds, as a pop-up special we are delighted to offer Steve’s usual menus at a discounted rate:

Classic Menu £55 (normally £65)

Your chosen three courses with the addition of an amuse bouche and a pre-desert.

Tasting Menu £65 (normally £75)

Seven courses selected for you by our award winning chef.

Menu Prestige £75 (normally £85)

Nine courses selected for you by our award winning chef.For many years Steve has worked closely with Leeds City College spending

time in the kitchens at the college restaurant and providing work experience to the students as part of their college program. Indeed, students that show prom-ise are often give full time jobs after completing their course.Bookings are essential to avoid disappointment, please call the Food Academy on 0113 2434898.The Food Academy at Flannels68-78 Vicar LaneLeedsLS1 7JHwww.foodacademyleeds.co.uk

If you have any news to share, email us at editor@esdmagazine.com

Mark Poynton at the Winter GardenLondon, UK

For three weeks only, the Chef Pa-tron of the award-winning Alimentum in Cambridge will be whipping up a gourmet storm at the five-star Landmark London’s Winter Garden restaurant.

Every Tuesday to Saturday evening from 20th November until 8th December, Mark will be showcasing the unique, cutting-edge gastronomy that earned him three AA Rosettes.

Mark has created three menus for the Winter Garden. The à la carte will feature Alimentum’s signature dishes with a choice of four starters, mains and desserts. Using only the freshest, most seasonal ingredients, exciting dishes include chicken wings, roast scallop, pumpkin, chestnut and bacon to start; pan fried halibut, squash purée, pumpkin seeds, creamed cabbage and trompette for main; and Perl Las ice cream, Waldorf textures, semi dried pickled grapes to finish.

For the full Alimentum experience, the six-course tasting menu is a must and includes innovative creations named simply as carrot, goats’ curd, tarragon; venison, sprout leaves, potato and earl grey; and baked yoghurt, cherry and pistachio. Both menus reflect Ali-mentum’s philosophy of offering the highest quality food at value-for-money prices at £45 for three courses (à la carte) and £65 for the tasting menu.

Whilst Mark is cooking at the Winter Garden, The Landmark London will be offering an exclusive accommodation package to celebrate his residency. Enjoy the Alimentum six-course tasting menu, an overnight stay in one of the hotel’s most luxurious guest rooms and a traditional English breakfast from £390 for two.The Winter Garden, The Landmark London, 222 Marylebone Road, London NW1 6JQFor reservations for the Winter Garden please call +44 (0) 20 7631 8000 or email: restaurants.reservation@thelandmark.co.uk

Spa specialist Hand Picked Hotels wins coveted AA Hotel Group of the Year AwardNationwide, UK

Hand Picked Hotels, the collection of architec-turally splendid country houses with spas and health clubs at seven of its hotels, has won the prestigious AA Large Hotel Group of the Year 2012-2013.

Hand Picked Hotels has invested nearly £12

million in luxurious award-winning spa and health club facilities at seven hotels, creating signature, club and personal spas. Two signature spas and health clubs have been created at Rookery Hall Hotel & Spa, Nantwich, Cheshire, and at Norton House Hotel & Spa, just outside Edinburgh. Club spas, part of larger health clubs, and personal spas, with bespoke treatment rooms, at other hotels have been upgraded and refurbished. The focus is on relaxation, wellbe-ing and appearance, with personalised services and treatments delivered by fully qualified Hand Picked therapists using high quality signature products.

Former City lawyer, Julia Hands, who created Hand Picked Hotels in 2001 said: “This award is a wonderful accolade following our 10th anniversary celebra-tions last year. Our General Managers and staff who work in the hotels and

our head office team have been instrumental in winning this award for the second time. We like to think of our teams as Hand Picked people. They are part of the Hand Picked family who are dedicated to giving our guests the very best expe-rience and creating a truly memorable stay”.For more information on booking a stay with Hand Picked Hotels, visit: www.handpickedho-tels.co.uk or call 0845 458 0905.

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The Pelham Hotel serves up a tequila Christmas in September! London, UK

If you’ve ever stayed in a gorgeous hotel and coveted the bed, the Tequila cocktails and not mulled wine was the order of the day as industry profes-sionals, celebrities and fashionistas glimpsed what was on offer this festive season at one of London’s most stylish venues for parties for all occasions.

Inge Jensen, General Manager of the luxury boutique hotel in South Kensington, said; “Celebrating Christmas in September demanded a less seasonal drink so we asked our good friend Cleo Rocos and mixologist Piyush Chavda to challenge guests with their ‘Tequila Experiment’ and mix some tasty tequila including one made with white chocolate and chestnut.

“We turned our popular Bistro Fifteen into a private members bar complete with festive decorations and snow giving a very cosy feel to the occasion. I’m sure people passing by the hotel and looking in through snow-covered windows wondered what was going on. Indeed, it had a totally different feel to when The Croatian Olympic Squad took over the entire hotel during London 2012”.Visit: www.pelhamhotel.co.uk/ or for further information contact: Alison Pye, Director of Sales & Marketing on 0207 590 6701.

The Oldest Bowmore and Oldest Islay Single Malt Ever Released: 1957Islay, Scotland

Bowmore®, the first Islay Single Malt whisky, will release its oldest ever expression this October: the exceptionally rare Bowmore 1957, 54 Years Old. Not only is this

the oldest whisky the distillery has ever released, it is also the oldest Islay Single Malt ever re-leased. Distilled in 1957 and bottled in 2011, this marvel has been lying in wait in the finest oak for over half a century in Bowmore’s legendary No. 1 Vaults, the oldest maturation warehouse in Scotland. With only 12 bottles in existence worldwide, this is the rarest Bowmore and will no doubt become one of the most sought-after and collectible Single Malt Scotch Whiskies in the world.

Bottles No. 1 and No. 2 will be offered at a public auction at esteemed international auction

house Bonham’s in Edinburgh on Oct 10 and in New York City on Oct 28 with a minimum reserve set at £100,000 per bottle (approx. $155,000). All net pro-ceeds from both sales will be donated to five Scottish charities. Only 12 bottles of the rarest Bowmore 1957 have been created. Two of these will be auctioned, two have been retained for the Morrison Bowmore archives and the remaining eight will be available for purchase by the public solely at the Bowmore Distillery on Islay. The retail price for Bowmore 1957 will be £100,000 (approx. $155,000). Islay is the whisky-making mecca for many aficionados and those people who make the special journey to purchase Bowmore 1957 will be captivated by this magical island’s craggy coasts, windswept moors and friendly inhabitants.Visit: www.bowmore.com

Martin Miller’s Gin voted one of the UK’s coolest brandsNationwide, UK

Martin Miller’s Gin has officially been named a CoolBrand, in an influential annual initiative to identify the UK’s coolest brands. The CoolBrands® list, now in its eleventh year, follows a vote by a combination of just under 3,000 consumers and a panel of 39 designers, style experts, media personalities and prominent figures from the worlds of TV, fashion and music.

Stephen Cheliotis, Chairman of the CoolBrands Expert Council, said: “Even in a recession a desirable reputation is vital, so being seen by opinion formers and the British public as a stylish attractive brand, is not only a great compliment but an indicator of success. Competi-tion was more fierce than ever, so achiev-ing CoolBrands status is something Martin Miller’s Gin can be truly proud of.”

Martin Miller’s Gin is available from: Ocado, Wine Rack, Nicholas, Oddbins and World Duty Free. Visit: www. martimillersgin.com for more information.

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: Sake no Hana, Mayfair

Following the successes of Hakkasan Hanway Place, Yauatcha and Hakkasan Mayfair, the Hakkasan Group acquired Sake no Hana in 2011. Now well and truly established as one of London’s coolest restaurants, Sake no Hana is ideally positioned in close proximity to Mayfair hedge funds, the flagship fashion houses of Bond, Conduit and Bruton Street and just moments from some of the capital’s leading art galleries and auc-

An Oasis of Cool and Calm

tion houses. Designed by highly regarded Japanese architect Kengo Kuma, the striking restaurant interior is awash with linear timber that flushes the main walls with each tree-like structure of cypress wood punctuating the space, giving a feel of a futuristic forest.

Choice and variety“The acquisition of Sake no Hana was an excellent opportunity for Hakkasan

Housed in the Grade-II listed Economist building in the heart of Mayfair, Sake no Hana brings together Hakkasan’s efficient and intuitive service with modern, authentic Japanese cuisine. We spoke to Haruo Morishima, Design and Development Executive, to find out more about delivering a restaurant experience of the highest quality.

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An Oasis of Cool and Calm

to diversify by developing a concept that shares the core components of all the restaurants in the group,” Haruo begins by explaining. “Modern, authentic fine dining cuisine complemented by a carefully selected wine and sake list; cutting-edge design generating a unique ambience; and world-class service, particularly in the bar, which features an original cocktail list – these are defining features of Sake no Hana. Since taking

over, Hakkasan implemented a ground floor bar called Ni Ju San that showcases a bespoke-designed sculptural chandelier featuring a glass bamboo motif, spe-cially made by craftsmen in the Czech Republic.

“The new concept behind Sake no Hana has been the menu, which has been refined to give more value for money without compromising on qual-ity,” he notes. “At lunchtime, the menu

has been transformed with the introduc-tion of lunch plates. For dinner, the focus is on sharing”.

Offering authentic Japanese cuisine, the kitchen is overseen by Executive Chef Daisuke Hayashi, a protégé of Yoshihiro Murata, the world-renowned authority of Japanese gastronomy. Providing great value at both lunch and dinner, Hayashi has introduced an extensive selection of generous set lunch plates priced from

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£11 to £22.50, with each comprising of a main dish, Miso soup and rice, which can be enjoyed within an hour. The À la carte menu features a variety of hot and cold appetisers and mains from the charcoal grill, Toban and Kamameshi, starting from £13.50 for Yamatoni shiki hobayaki braised venison.

In addition, the menu features one of the most affordable (and delectable) sushi and sashimi selections available in London. A carefully selected list of sakes, Japanese whiskeys and other wines, spir-its and liqueurs complement the dishes offered in the restaurant.

Fantastic feedback Since taking over the restaurant in No-vember 2011, Hakkasan has revitalised Sake no Hana into a genuine foodie des-tination that will appeal to even the most demanding critic, as Haruo is keen to un-derline. “The reception to the new-look restaurant has been fantastic, especially from hotel guests (and concierges who have recommended us to them). We are also building up a loyal clientele from the local community, which is great to see as there are so many excellent restaurants

in the Mayfair area. The aim is to make Sake no Hana the Japanese equivalent to Yauatcha, so a stylish yet accessible dining venue where you want to keep coming back to, appealing to a broad range of customers.

“The strategy, in this sense, is to deliver excellence and get the word out there through word of mouth as well as high profile events, such as Taste of London. In terms of our major strengths, first and foremost I’d point to our fantastic food

The stylish interior of Sake no Hana lends itself to the exquisite menu on offer.

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and drink and the amazing environment we’ve created inside the restaurant. For the festive season, we’re just about to announce a very special Christmas menu, so keep your eyes out for that!”

World-class cuisineIn recent years, Japanese fine dining has become one of the most sought after cuisines in the UK, particularly in the gastronomic hub of Mayfair. Pioneered by Nobu, authentic Japanese restaurants have become an increasingly integral part of London’s foodie scene, as well as destinations to see and be seen in. At Sake no Hana, the menu is refresh-ingly modern and authentic, with popular dishes including Uzura Kuwayaki (Quail and Shichimi Pepper and Spring Onion) and Kamo Truffle Hobayaki (Roasted Duck with Miso that is served on a hoba leaf with truffles heated at the table over charcoal mango). A particular favourite of ours on our recent visit was the Mango and Soft Shell Crab Maki Sushi Roll, which was perfectly paired with a glass of Suntory Yamazaki 12 year old whisky.

When asked about his ultimate Sake no Hana experience Haruo was keen to underline the versatility of the restaurant.

“I’d start with drinks downstairs at Ni Ju San and sample the signature cocktail with peach, raspberries, cranberry, vodka and Prosecco. Dinner upstairs is all about sharing but if you’re looking for the quin-tessential Japanese dining experience, then the sushi counter can’t be topped!”

Since being acquired by Hakkasan last year, Sake no Hana has quickly become a genuine contender as one of Lon-don’s best Japanese restaurants. With its stylish interiors, this is a restaurant that combines a designer concept with

truly exquisite menus that highlight the very best of authentic, modern Japanese cuisine. Even if you can’t get a table we’d recommend a visit for the people-watch-ing alone!Reservations can be made on 0207 925 8988 or via the website: www.sakenohana.com Sake no Hana23 St. James’s StreetLondon SW1A 1HA

The mix of sushi and sashimi is sure to tantalise your taste buds.

Presentation and service add to the highly polished Sake no Hana experience.

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Established in March 2011, The Kandula Tea Company was born out of a passion for real tea and the love of Sri Lanka. With the market for premium leaf tea in the UK and Ireland continuing to grow, the company has made great strides over the last 18 months.

One major development for Kandula has been extending its range into Foodservice. Indeed, its whole leaf teas and infusions are now on the menus of restaurants, tearooms, hotels and health spas. The catering range with their bespoke Menu of Teas is also proving to be enormously successful. Kandula teas are served as individually wrapped pyramid ‘tea gems’ which offers the customer complete control so that they can infuse their chosen tea to their own taste - something the brand recognises as being incredibly important to tea drinkers.

Passionate about TeaWhilst Kandula’s Great Taste Award-

winning English Breakfast, Pink Ceylon and Peppermint Leaf teas continue to be hugely popular, the business is delighted that its entire range is being recognised by tea drinkers throughout the UK. Its delicate Green & White Ceylon teas convert people who have been put off green teas that are bitter, and those who dislike Earl Greys being too perfumed, enjoy the fresh lemon notes of Kandula’s Earl Grey.

Tea drinkers who find a lot of black teas have a tannin aftertaste love the clean refreshing quality of the Orange Pekoe Ebony Ceylon and English Breakfast blends. Furthermore, the company’s Spiced Fruit & Herbal Infusions are growing rapidly in popularity too. These are naturally caffeine-free, which is an increasingly popular choice for customers. Their Menu of Teas offers a collection of 12 blends to compliment food – either as teas to pair with food or as natural after meal digestives.

E-mail pinkelephant@kandulatea.com to ask for our full Menu of Teas & Infusions.

Visit: www.kandulatea.com or visit: http://www.kandulatea.co.uk/?p=tea.shop to order your Kandula Tea today.

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: Andaz Liverpool Street, London

Walking through the doors of Liverpool Street’s only hotel, guests are imme-diately greeted by an Andaz Host and invited to relax in the Andaz Lounge. Complimentary beverages, WiFi and non-alcoholic mini bar are all part of the experience at the Andaz Liverpool Street and the exquisite fragrances of Plantation toiletries pervade the entire property. If you’re tired of staid hotel dining then the property’s five restau-rants and bars certainly won’t disap-point, offering an eclectic mix of fine dining and traditional English cuisine that will please even the most scrupulous of guests.

In the thick of itLiterally next door to Liverpool Street train station, the Andaz is within walk-ing distance of many of the capital’s

The Thrill of the City

Situated in the heart of the City, Andaz Liverpool Street is a 5-star luxury hotel that offers the perfect location for both business and leisure. We spoke to Roxanne Markovina, Director of Sales and Marketing, to find out more about the hotel’s 267 beautifully appointed modern guest rooms and its comprehensive food and beverage offering.

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iconic attractions, including The Tower of London, St. Paul’s Cathedral, Tate Modern and Brick Lane. Simply put, this is a hotel for all guests seeking luxury, location and lavish accommodation, as Roxanne begins by elucidating the rich history of the property. “Andaz Liverpool Street dates back to 1884 when it opened as the Great Eastern Hotel, 10 years after the train opened in 1874.

“The Barry family of architects, who were also responsible for the Houses of Parliament, designed the hotel,” she confirms. “In 1901, an extension was added in response to the demand for extra rooms and many features of both this and the original buildings are now listed by English Heritage. Over the decades and with train travel suffering as travellers switched to planes and cars, the Great Eastern’s popularity waned and it fell into disrepair, eventually closing its doors in 1996. Then, in the year 2000, the Great Eastern Hotel reopened its doors to reveal a spectacular Vic-torian restoration with The Atrium Gallery and the Rotunda linking the original building to the extension”.

At the beginning of 2006, the property was acquired by Hyatt Hotels & Resorts,

who rebranded it to Andaz (literally meaning ‘personal style’ in Hindi) in 2007 following a further stunning refurbish-ment. Indeed, under the expert direction

of the Hyatt Group, Andaz Liverpool Street has become of destination of choice for savvy business travellers and

leisure guests that demand luxury and lo-cation in the same breath. “Personalised service and engaging hospitality is at the heart of what defines Andaz and makes

it different,” Roxanne affirms.

“Upon arrival, a dedicated Andaz Host welcomes our guests into the Andaz Lounge where there is no tra-ditional check-in desk or concierge. Instead, guests are checked-in

via iPads, either en route to their room or on arrival, which creates a more personalised, one-to-one experience,” she explains. “Complimentary amenities, such as WiFi and snacks are offered to all guests in their rooms and in the Andaz Lounge guests can help themselves to beverages and pastries throughout the day. Our team are always on hand to give advice and suggestions on the local area, which again highlights our personal service”.

Innovative and attentiveWith a genuine focus on providing the best possible service to its guests, Andaz is all about innovative and attentive ser-vice in a relaxed-yet-sophisticated atmos-phere, as Roxanne is keen to underline. “We stand out from the competition by offering guest experiences that capture the feeling and flavour of the local area. This is made authentic by working with the surrounding community, exposing our guests as well as Londoners to the area and fresh fashion, culture and culi-nary experiences.

“Our identity is immersed in London’s rich culture and draws inspiration from

Accommodation is epitomised by stylish and minimal furniture that perfectly reflects the atmosphere of the hotel.

The sleek foyer of Andaz makes a refreshing change from the traditional approach to checking in.

Given its proximity to the financial heart of London, as well as its closeness to the thriving east London

scene, it is perhaps unsurprising that Andaz Liverpool Street has become a thriving epicentre for business

and creativity alike.

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local areas, such as Hoxton and Brick Lane,” she tells us. “Andaz is a curator of experiences, providing guests with an insight into local culture. We’ve just launched a ‘Vintage Package’ hosted by local fashion blogger Lereese Atkinson, which includes a tour exploring hidden vintage haunts around Shoreditch. In the past, we’ve also hosted other creative initiatives, such as Street Art Walking tours and installations for London Design Festival and Frieze”.

Given its proximity to the financial heart of London, as well as its closeness to the thriving east London scene, it is perhaps unsurprising that Andaz Liverpool Street has become a thriving epicentre for business and creativity alike. “With five different bars and restaurants, private din-ing areas and gallery spaces, Andaz isn’t just a place to lay one’s head,” Roxanne highlights. “We offer our guests the op-portunity to fully immerse themselves in the local community”.

Distinctive entitiesWith its comprehensive food and bever-age offering, each of the restaurants and bars at Andaz Liverpool Street has its own entrance and a strong indi-vidual identity – a fact that Roxanne is particularly keen to stress. “From the hustle and bustle of Eastway; the more sophisticated, grand nature of 1901; the

archetypal British pub essence of the George; the graceful Japanese intimacy of Miyako; to the coastal freshness of the award-winning Catch, each restaurant is truly individual”.

Having recently dined at 1901, we were particularly impressed by the de-lightfully presented dishes and exception-al service. Highlights included Scallops, Octopus, Olive, Herb Vinaigrette (£14) to start, followed by Aberdeenshire Beef Tenderloin with Root Vegetables, Parsley,

Quail’s Egg and Sweet Potato (£28). For dessert, you’d be hard-pushed to find a better choice than the Elderflower Flan with Orange Cake, Elderflower Sorbet and Citrus Salad (£7). We washed it down with a marvellous 2010 Moscato d’Asti (£7), which was the perfect com-plement and came highly recommended from the excellent Sommelier.

Furthermore, as regular readers of www.esdmagazine.com will have seen, Andaz Liverpool Street also ran a spectacular food event to celebrate the London Design Festival this month (http://www.esdmagazine.com/scrap-lab/),

“For us, five words epitomise Andaz Liverpool Street: vibrant, uncomplicated, stylish, local and personal – this is why guests return time and time again”.

as Roxanne is keen to explain. “Food designer Linda Monique worked in collaboration with Andaz chefs to de-velop a sustainable feast trailing throughout the hotel – a four-course menu paired with wine, served in different spac-es around the hotel. As part of ‘Scrap Lab’, Linda produced a selec-tion of complimentary products for guests to enjoy, including Cham-pagne accompanied with ampule bottles of breakfast orange and Pimm’s syrup, alongside

Darjeeling and Citrus Zest Marmalade”.

Healthy living and green awarenessAs well as boasting five-star accommo-dation and comprehensive gastronomic options, guests of Andaz Liverpool Street are treated to the state-of-the-art fitness centre, as Roxanne tells us. “Our gym features advanced Life Fitness cardio machines, with individually fitted TV screens, boxing bag, free weights and core stability machines. A stretching area has also been set side and one-to-one

personal training sessions can be booked. To unwind post-workout, we offer complimentary use of the steam room. Further to this, massage and beauty treat-ments can be booked, with a selection of treatments also available for bookings in the comfort of one’s room”.

Despite its impressive scale and com-mitment to providing its guests with the height of luxury and pampering, Andaz takes its environmental awareness very seriously. “We have been awarded a green certification for recycling 100 per cent of the waste that we pro-duce and we have a Green Leader and Green Team to identify opportunities to improve our green credentials,” she affirms. “Every year we also participate in the Hyatt Earth Day, where we serve a special healthy fruit breakfast and lunch and where the Food Waste Company carries out demonstrations for our staff.

Catch will have any self-respecting fish-lover in heaven.

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Furthermore, all of our restaurants serve Fair Trade, locally sourced products wherever possible and the chefs have formed strong relationships with local farmers and producers across the UK”.

Time and time againAs it has consistently shown since being taken over by Hyatt in 2006, Andaz London Liverpool is a model example of how to operate a five star hotel – something it also demonstrated with particular success in the build up to the London 2012 Olympic Games. “We hosted a World Food Marathon in antici-pation of the Games that captured the spirit of the Olympics,” Roxanne asserts. “In the 26-day build up to the Olympic Ceremony – a nod to the 26 miles of a marathon – our resident chefs offered a different daily dish, each one representing a different country.

“We took inspiration from the hotel’s multicultural staff,” she continues. “With over 40 nationalities, the hotel team came together to share their heritage through food, working closely with the chefs to create quintessentially local dishes. 26 of these were then drawn from a hat to make up the menu, with dishes like Korean Spicy Pork, South African Bobotie and Polish Golabki being selected.

“For us, five words epitomise Andaz Liverpool Street: vibrant, uncomplicated, stylish, local and personal – this is why

guests return time and time again” Roxanne emphasises. As for her ultimate experience at the hotel, she points to the spectacular communal table in the 1901 restaurant. “I’d enjoy the fabulous surroundings with a group of friends and a selection of British cheeses paired with wines from around the world selected by our resident Sommelier. Taking in the stunning backdrop of the original stained glass dome in what was once the original ballroom of the hotel – it could never get tiring!”

It’s worth noting that when guests book their stay though Kiwi Collection (www.kiwicollection.com/hotel-detail/andaz-london-hyatt-hotel), many hotels offer a “Kiwi Advantage”. Because of their relationships with hotel owners and managers, many hotels collection offer

guests personalized service and the little extras that transform their entire stay. Extras include perks such as compli-mentary upgrades, welcome gifts, early check-in and late check-out, spa or food and beverage credits, or perhaps even a bottle of champagne waiting for them on arrival. In addition, consumers using their Visa premium cards and book-ing hotel stays through the Visa Luxury Hotel Collection (available through our white-labelled Visa sites and through Kiwi Collection) receive seven benefits: 1) Best available rate, 2) Automatic room upgrade upon arrival, when available, 3) Free in-room Internet or Valet parking, 4) Complimentary continental breakfast, 5) 3PM check-out, when available, 6) VIP Guest status, and 7) $25 food or bever-age voucher.

Having recently experienced the full Andaz Liverpool Street treatment we are delighted to confirm the hotel’s glowing reputation for slick, stylish ac-commodation and its uncomplicated-yet-sophisticated attitude. For the ultimate treat, we’d highly recommend one of the Suites, which offer separate living space, one bathroom and enough high-tech gadgets to keep you entertained on busi-ness or leisure for days on end. This is indeed a hotel to visit time and time again. Visit: http://london.liverpoolstreet.andaz.hyatt.com for reservations or call: 0207 961 1234.

Andaz Liverpool Street 40 Liverpool Street London EC2M 7QN

The amazing Masonic Temple housed in the basement of the hotel is worth a visit on its own.

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Baulmann Leuchten, the high quality luminaires manufacturer from Sundern, Germany, signs new and exclusive agency agreement with Bristol based FW Lighting.

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info@fw-lighting.com | www.fw-lighting.com

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: Bottlegreen Drinks

In the late 1980s, Simon and Shireen began planting vines to make elder-flower wine but as they waited for them to mature they started producing elderflower cordial instead. The balance and blend of flavour was so popular they changed their plans and turned their dreams to making bottlegreen products instead. The rest, as they say, is history. Indeed, since then, the business has gone from strength-to-strength and is now the leading premium glass cordial brand with 57 per cent of the UK market share.

Naturally stylishProducing 17,000,000 bottles of naturally stylish soft drinks a year, the bottlegreen range has expanded from the original elderflower cordial to over 20 different varieties of award-winning cordials and sparkling presses, as Simon begins by explaining. “As well as being stocked in supermarkets throughout the UK, bot-tlegreen has a strong on-trade presence

and is stocked in many high-end estab-lishments looking to offer a sophisticated and elegant soft drink offering. Our prod-ucts’ reputation has spread further afield too, with bottlegreen now being sold across Australia, Japan, Canada, Sweden and the Middle East.

“The guiding principles that shaped the business back in 1989 still remain core to the company today and the brand is committed to creating the finest soft

drinks possible that are perfect for every occasion – whether they are enjoyed on their own or with family and friends,” he affirms. “We constantly innovate and review our portfolio to ensure consumer demand is met and the portfolio contin-ues to excite and grow the category.

“In terms of our branding too it is im-portant for us that it communicates the premium quality of the drinks and our commitment to style and design,” Simon

Bottling Up Successbottlegreen drinks was founded by husband and wife team Kit and Shireen Morris in 1989 and has been producing refreshing, delicious premium soft drinks for over 23 years. The company is now owned by the SHS Group. We caught up with bottlegreen Managing Director Simon Speers to learn more about bottlegreen’s delightful drinks.

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tells us. “The team have worked hard to ensure our bottles have an iconic, sophisticated look and we are confident that they have an aspirational feel that leaves a real impression. The iconic bottle shape and simple yet elegant design is something that many of our custom-ers comment on and provides strong visibility in bars and restaurants. This year we scooped a Gold award at the DBA Design Effectiveness Awards for our product re-brand”.

A cordial reception The launch of any new product comes with a tangible sense of excitement and not a little trepidation. However, for the husband and wife team at bottlegreen, the initial reception to their elderflower cordial was fantastic, as Simon continues by highlighting. “People were excited by the delicious flavour of bottlegreen and the fact that it offered something new and different as a great-tasting alternative to juices and other soft drinks.”

This feedback continues as the couple began selling the product at farmers markets and local delicatessens before

Waitrose became the first retailer to stock the product in 1990, following growing interest in the product and its unique proposition. “Targeted market-ing and PR activity has helped to drive awareness of the range, enhance our reputation and, in turn, opened up new opportunities for us,” he notes. “The popularity of elderflower as an ingredi-ent is something that the brand has also built upon and the ingredient remains core to our brand.

“Consumers are increasingly savvy about their health in the UK and, as a result, have become more aware of premium soft drink beverages that offer a tasty alternative to alcohol,” Simon explains. “With new and excit-ing flavours on offer they now ap-preciate that drinking non-alcoholic drinks doesn’t have to be boring and that with greater choice there is a soft drink that will appeal to all individual tastes and preferences. To this end, I would say that our major strengths as a brand are quality ingredients, unique flavours and wide appeal. The fact that

the products are so popular amongst all generations and offer a delicious accompaniment to any occasion is undoubtedly a key selling point too”.

Flowering aheadRefreshingly, despite the growth of Bottlegreen, quality ingredients remain the integral part of the busi-ness – a fact that Simon is particu-larly keen to emphasise. “We have a dedicated team of professionals that go out of their way to ensure the high standard is maintained. We adhere to the highest production standards and test all ingredients before they are put into the bot-tle. The water we used to blend our cordials and pressés is also drawn from our own well on site, allowing us to have ultimate quality control.

“This year has been a busy one for us,” he tells us. “Earlier in 2012, we launched a limited edition elderflower cordial and pressé to mark the start of elderflower season and cel-ebrate the rise in popularity of elderflower. The elder-

flower season is of key importance to us and this way the first time we introduced a new iconic sleeve to herald the start of the season and drive consumer excite-ment at point of purchase. We have also done some exciting activity with our partners including Gordon’s Gin, where we introduced an elderflower G&T serve to the sector”.

Bespoke POS (point of sale) and starter kits, including 500ml bottles of bottlegreen elderflower cordial and branded material, were sent to key out-lets to raise awareness of the versatility of bottlegreen cordial and its suitability for pairing with alcohol serves, as Simon continues. “This October sees us linking up for the third year with Breakthrough Breast Cancer, a charity close to our hearts and one that our fans are very passionate about. Our pomegranate and elderflower cordial will be turning pink with a new stylish and iconic design and renamed bottlepink in aid of charity, with 10 per cent of sales going to Break-through Breast Cancer.

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Hot, hot, hotDuring the colder, winter season bottle-green will be raising awareness of its ‘En-joy Hot’ offering as consumers look for a tasty alternative to alcohol and caffeine-based drinks. This will be supported in-store and also through a robust PR and experimental campaign aimed at raising awareness of the hot offering, as Simon eagerly affirms. “Bottlegreen flavour pro-files are a perfect fit and lend themselves to being enjoyed hot during the winter months. The trend to enjoy cordials hot is something that has gained momentum in recent years but we have been at the forefront of driving this seasonal offering.

“Our spiced berry cordial in particular makes an appealing alcohol-free alter-native to mulled wine that’s quick and easy to prepare and tastes delicious. A popular choice for the Christmas season

it combines blackcurrants and aronia berries with a range of aromatic spices to create a rich, satisfying cordial that captures the aroma of the festive season. This offers a fantastic opportunity for the on-trade to boost sales as it’s easy to make (boiling water is simply added to the cordial) and can also be used as an ingredient base for a mulled wine cocktail or mocktail. Our ginger and lemongrass cordial is another variety that we’re pushing during the winter months and can also be enjoyed hot or cold. This flavour makes a great pairing with food, so is ideal for the colder months and Christmas season”.

Positioned as a sophisticated and premium soft drink to enjoy during the cooler months, the bottlegreen ‘Enjoy Hot’ cordials offer a unique opportunity for the business to drive sales and capi-talise on the entertaining season. “Our packaging clearly communicated this position with a flash appearing on over 350,000 bottles to drive awareness,” he elucidates. “Stating ‘Enjoy Hot’ on our Spiced Berry’ cordial, our Ginger & Lem-ongrass variety will read ‘Enjoy Hot or Cold’ to drive understanding of the two serving options”.

Growing the competitionHaving become the UK’s best loved glass cordial brand, bottlegreen contin-ues to grow at an astounding rate. With ambitious growth targets for the next 12 months, Simon is particularly keen to drive further awareness of the versatility of the brand. “Over the next year, aware-ness is key to us and in 12 months time we would like to see increased recogni-

tion of the range and for bottlegreen to maintain its position as the icon of pre-mium adult soft drinks. By extending the usage opportunities to enjoy bottlegreen and partnering with brands such as Gordon’s, we have secured new listings and appealed to a broader consumer audience.

“Whilst driving the brand forward, we continue to remain loyal to our core values,” he concludes by telling us. “Our team lovingly create the products and apply the same attention to detail to ensure the products deliver the most natural soft drinks possible. We are confident that with an active marketing programme in place we will fulfil this”. And we certainly wouldn’t bet against them!Visit: http://www.bottlegreendrinks.com/ for more information.Twitter: @bottlegreenFacebook: http://www.facebook.com/bottlegreen

During the colder, winter season bottlegreen will be raising awareness of its ‘Enjoy Hot’ offering as consumers look for a

tasty alternative to alcohol and caffeine-based drinks.

This will be supported in-store and also through

a robust PR and experimental campaign

aimed at raising awareness of the hot offering.

22

: Roast, London

Brilliantly British

Founded in 2005 and set in London’s iconic Borough Market, Roast uses the finest seasonal ingredients to create classic British cooking. We spoke to Iqbal Wahhab, Owner

and Founder, to find out more about Roast’s celebration of the best of British food.

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Positioned as a restaurant for all occa-sions, Roast is as popular for breakfast meetings as it is for weekend fam-ily brunches, pre-dinner cocktails and exceptional lunches and dinners. With its stunning location in the portico of Borough’s former flower market, the restaurant affords incredible views of the bustling market below and the dome of St. Paul’s Cathedral in the distance, mak-ing it a truly breathtaking setting for any occasion.

Making a splashHaving enjoyed a rich career in the food industry, Iqbal Wahhab made his first splash as a restaurateur with The Cin-namon Club (www.esdmagazine.com/the-cinnamon-club-2/), which he opened with Vivek Singh in 2001. As Iqbal begins by telling us, Roast was very much a product of both his love for British food and the need for a genuinely impressive

British restaurant in London. “In my early career in food (I ran a restaurant PR company and then launched Tandoori – a trade magazine for Indian restaurants), I was often perplexed that whilst we were revelling in the increasingly cosmopolitan nature of the London dining environ-ment, this was done so at the expense of what was on our doorstep.

“Going or doing Indian, Chinese, Thai or Italian was much more alluring than going or doing British,” he recalls. “As a child I enjoyed English food as much if not more than the Bengali dishes my mother would prepare and made my first Shepherd’s Pie when I was 11 and I didn’t make a curry until I was 15!” he jokes. “As a result, I couldn’t understand why my English friends didn’t share my enthusiasm for their native cuisine. In my 2001, I created my flagship Indian restaurant The Cinnamon Club, which along with a clear culinary purpose had a

“As a child I enjoyed English food as much if not more than the Bengali dishes my mother would prepare and

made my first Shepherd’s Pie when I was 11 and I didn’t make a curry until I was 15! As a result, I couldn’t

understand why my English friends didn’t share my enthusiasm for their native cuisine”.

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brand personality that included humour and mischief.

“So whilst some people saw my an-nouncement of next doing a restaurant celebrating the best of British food, most simply said, slightly aghast, ‘Why?!’” Iqbal tells us. “Back then Britishness wasn’t fashionable outside of art, music and football. Nobody had yet thought our celebration of things we are good at should include food so, for the critics at least, doing Roast was a strange thing for me to do”.

Silencing its criticsWhilst the Cinnamon Club is based in the grand setting of The Old Westmin-ster Library, Roast is set within a massive glass and iron construction, which had previously housed The Floral Hall in Cov-ent Garden, as he continues. “With such a dramatic shell, our interior designer was given the exact same brief for both: leave it alone”. And in terms of the initial reception? “There were two initial recep-tions to Roast: that of the public and that of the critics. The critics hated us,” he remembers. “With one or two excep-tions we consistently got zero ratings for the first two months.

“In earlier times that would have shut a restaurant down in the way that thea-tre critics are still able to do so. But two

things worked in our fa-vour: intense pre-launch marketing to local companies and the fact that the reviews were so foul and so personally targeted at me that they didn’t believe them and had chosen to decide for themselves. So whilst at the time the reviews deflated us somewhat, I am now grateful to the people with the poison pens for keeping the restaurant jam-packed from the outset,” Iqbal affirms.

“Our purpose and mission at Roast has al-ways been to celebrate seasonal British ingredi-ents in traditional British cooking. I see no need to deviate away from that – it’s a clear and precise stand and peo-ple know what we are about. In terms of major strengths, it’s probably more for our customers to say, but I guess they would highlight the location within Borough Market, the

great views across the capital, polished service and delicious food and drink”.

Exceeding expectationsAs any fine dining restaurant under-

stands, staying true to the initial vision is integral to success – something that is abundantly clear from the menu at Roast. Indeed, as Iqbal elucidates, din-ers can prepare themselves for a veritable Smörgåsbord of the finest British dishes. “Expect to see pumpkin soup, roast turkey with chipolatas and bread sauce, followed by desserts such as mulled wine-poached pear with stem ginger ice cream. We are constantly talking to our suppli-ers about what’s coming up and when, so we plan our monthly menus accordingly”.

Other notable entries on the celebratory British menu include: wild rabbit and new forest cider pie with Hereford-shire snails and traditional roasted Swinton Estate grouse

The man himself, Iqbal Wahhab

The Full Borough

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with rowanberry jelly. Diners will also be excited to indulge in the daily specials board, which showcases an even broader selection of the best British ingredients. Despite its propensity for spectacular meat, refreshingly, vegetarians will also find plenty to satisfy their taste buds. Indeed, the chargrilled courgettes with Isle of Wight heritage tomato relish and Herefordshire goat’s curd or the sage-roasted heritage squash with cobnut butter are sure to delight.

When asked about the restaurant’s most popular dishes, Iqbal concluded by pointing to Roast’s incredible versatil-ity. “Our Full Borough Breakfast attracts hungry people in their droves and, from day one, our most popular main course has been slow roast pork belly with ap-ple sauce and mash. In terms of puddings, I would say that the crumbles are the most popular desserts”.

Deliciously BritishThis October, Roast’s renowned ‘Treas-ure Hunts’ will also resume under the guidance of Head Chef Marcus Verberne. Open to groups of all sizes and are

particularly great for parties, family get-togethers, corporate entertainment and team-build-ing days out. After exploring Borough Market and returning with their treas-ure trove, guests will then dine on the special three course menu exclusively cre-ated by Marcus. At just £85 per person, bookings can be made by calling 0203 301 4891.

Having silenced its vocal critics through word-of-mouth and sheer popularity, Roast continues to go from strength-to-strength. With menus that truly celebrate the finest seasonal ingredients and that support British farmers (many of whom are stallholders in the Borough Market), the restaurant shows no sign of slow-ing down. Indeed, at a time when British

ingredients are finally being appreciated for their pedigree, Roast is in the right place at the right time.

Visit: www.roast-restaurant.com for menus and reservations or call 0845 034 7300 for bookings.

The Floral Hall, Stoney Street London SE1 1TL

The Slow Roast Pork Belly has been the most popular dish since Roast opened in 2005.

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18-22 Birch Road East, Birmingham, B6 7DB, UK

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18-22 Birch Road East, Birmingham, B6 7DB, UK

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Set alongside the famed designer boutiques of Sloane Street, including Chanel, Gucci, Prada and Hermes and just a short stroll to Harvey Nichols and Harrods, The Cadogan is the perfect base to explore London’s most luxuri-ous cultural attractions. Furthermore, the hotel’s unique concept – Great Taste at The Cadogan – is expertly directed by Head Chef Oliver Lesnik and uses

Sitting PrettyLocated in the heart of prestigious Knightsbridge, The Cadogan epitomises the

fine art of English luxury. We spoke to General Manager Will Oakley to find out more about the hotel’s 64 elegantly decorated guest rooms and suites and its

revolutionary restaurant concept – Great Taste at The Cadogan.

award-winning ingredients to wow guests and diners alike.

The Grand DameCelebrating its 125th birthday in 2012, The Cadogan has one of the most fasci-nating histories of any hotel in London, as Will begins by telling us. “The hotel was originally built in 1887 and was once home to Lillie Langtry, the famous actress

and close friend of King Edward VII. It was here, in this very building, that her liaisons with the future King took place. After Lillie sold the house, she continued to stay in her old bedroom, Room 109, which had become part of the hotel.

“If this wasn’t enough, The Cadogan also had strong links with Oscar Wilde, who was a regular visitor of Room 118, where his now infamous arrest took

: The Cadogan, Knightsbridge

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Sitting Pretty

place,” Will recalls. “More recently, the hotel has been reunited with Cadogan Estates and was pur-chased by Earl Cadogan in 2011. Indeed, this is the first time in the hotel’s history that it has been owned by the family whose name it bears”.

As well as its tasteful blend of traditional interiors and contem-porary features, The Cadogan’s spacious and elegant accommo-dation distinguishes it as one of the most individual and luxurious hotels in the capital – a fact Will is keen to emphasise. “We offer an extensive choice of bedrooms and suites, many of which are decorated with rich velvets, che-nille seating and rich oak flooring. Ultimately, if you want to experi-ence the best of British, then The Cadogan should be your first port of call.

“All of our individually designed rooms and suites feature iPod docking sta-tions, high speed WiFi, DVD players and

Plantation toiletries,” he explains. “Put simply, the hotel is positioned as an oasis on Sloane Street that is perfectly placed for all of the culture London has to offer.

Guests can expect to be called by their first names upon arrival and our personal service is some-thing the hotel is famous for. Our Head Concierge, Richie Long, was voted the Concierge of the Year 2011 and we pride ourselves on going that little bit further for our residents”.

Award-winning menusAs any luxury hotel understands, top quality food and beverage selection is an increasingly integral part of keeping guests happy. At The Cadogan, Head Chef Oliver Lesnik and General Manager Will Oakley have worked tirelessly to create something truly unique. “Supervised by the Great Taste Chair, BBC Radio 2’s Nigel Barden and with guest curators including

the likes of Fay Maschler, Xanthe Clay, Lu-cas Hollweg and Bill Knott, Great Taste at The Cadogan is all about celebrating the best ingredients Britain has to offer.

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“The menu changes on a bi-monthly basis,” Will affirms, “and this allows us to really celebrate the seasonal range of great British ingredients. For nearly two decades, Great Taste gold stars have been the ultimate accolade for speciality and artisan food producers, so creating a menu around these award-winning products is a fantastic challenge”.

On August 15th 2012, the ‘Gastronomic Beer Menu’ was premiered at The Cadogan to great acclaim, as Will is particu-larly keen to describe. “Show-casing the wonderful diversity of beer and proving that it is more versatile than wine when it comes to cooking, ours is the first restaurant in the UK to launch a fine dining beer menu. Not only pairing food with beer but using beer and cider as integral ingredients of the menu, Pete Brown and Charles Campion, together with Oliver Lesnik, are determined to dispel the myths that beer is only suitable for Steak and Ale Pie-type recipes”.

Having created delicate and refined dishes such as Mosaic of Quail in Monty’s Sunshine Jelly; Pickled Scottish Girolles and Cabbage; Sea Bass Poached in Bristol

Hefe Broth with a Quickes Vintage Cheddar and Herb Crust; and Choco-late and Prune Brownie Made with Harviestoun Ola Dubh with Vanilla Ice Cream, the menu is an absolute triumph and the perfect showcase for the quality

of British beer. If this wasn’t enough to whet ones appetite, even the glassware has been carefully considered as this dramatically changes the taste.

Beers to accompany the cheeseboard are therefore served in a variety of ves-sels from Champagne flutes to martini

glasses. For example, Dark Island Reserve is a complex beer matured in a whisky barrel and at 10% ABV is best served in a brandy balloon. While there are 30 gold star award-winning beers in the Great Taste Awards, the Gastronomic

Beer Menu just incorporates a selection of these, including Black Sheep Ale, Meantime London Lager and Aspall’s Cyder. Priced at £18 for one course, £23 for two or £28 for three courses, the menu will run until the end of September 2012. We highly recommend booking as soon as possible to take advantage of this unique and triumphant menu. If you can’t get a table, there will be an ongoing beer theme running at The Cadogan for the rest of 2012.

Service, service, serviceAs one might expect from a hotel famed for its meticulous

approach to guest relations, service is the attribute that Will believes keeps guests coming back time-and-time again. “We are gradually refurbishing the hotel at the moment, which is a question of reinforc-ing our Britishness. The fact that our Head Concierge was voted Concierge

“Showcasing the wonderful diversity of beer and proving that it is more

versatile than wine when it comes to cooking, ours is the first restaurant in the UK to launch a fine dining beer

menu. Not only pairing food with beer but using beer and cider as integral ingredients of the menu, Pete Brown and Charles Campion, together with

Oliver Lesnik, are determined to dispel the myths that beer is only suitable for

Steak and Ale Pie-type recipes”.

Head Chef, Oliver Lesnik is a master at blending great British ingredients into accessible and delicious menus.

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of The Year in 2011 illustrates just how strongly we focus on service,” Will tells us. “Much like Great Taste at The Cadogan, we are genuinely proud to be such an iconic piece of British history, so we’re offering a number of special promotions to capitalise on our heritage.

“As well as the Great Taste menu, we’re also offering an Afternoon Ploughman’s and our cheeseboard is one of the best anywhere in the UK,” he explains. “We have sourced some exclusive cheeses from the US and Croatia, which are only available here and we’re working closely with local sup-pliers to ensure that we make the most of the community’s artisanal ingredients”.

When asked about his vision for The Cadogan, Will concludes by highlighting the hotel’s clientele that continue to re-visit the property owing to its careful bal-ance of history and contemporary fea-tures. “As we are a mature hotel, we’re very popular with couples in their 30s, families and female travellers. Because of our prime location in one of London’s most exclusive neighbourhoods, we have the obvious benefits of world-class shop-

ping and culture combined with safety and easy access to the sights of the capi-tal. Our location is truly sensational, so a stay for me wouldn’t be complete unless I checked into Room 101, with its views up and down Sloane Street”.

Ultimately, The Cadogan has achieved something unique in London’s highly competitive luxury hotel market – herit-age and modernity. With its Great Taste menu continuing to wow guests and din-ers alike and in its 125th year, this gem in the heart of Knightsbridge is guaranteed

a bright future.

Visit: www.cadogan.com for bookings and reservations or call: 0207 235 7141.Twitter: @CadoganLondonFacebook: www.facebook.com/ CadoganLondonThe Cadogan75 Sloane Street, KnightsbridgeLondonSW1X 9SG

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When Uncle Roy sold his award-winning delicatessen and started Uncle Roy’s Comestible Concoctions, he used his experience to establish an international brand that now offers over 350 retail products – also available to food service and manufacturers.

The deli experience inspired principles that have helped his family-run company to become brand leaders in a number of product groups as well as provide a thoughtful service to Delis, Hotels, Farm-Shops, Restaurants, Department Stores, Cocktail Bars, Visitor Attractions, Food-Halls and high class Grocers & Butchers worldwide.

Fed up with customers asking for Dijon Mustard his first range was “The British Mild Mustard” – Moffat Mustard, and most of the ten flavours have won Great Taste Awards. Other Condiments and accompaniments (and awards) followed, and after the disappearance of Burdalls Gravy Block he now produces 10,000 jars a year of “Old Fashioned Gravy Salt” and “Reduced Sodium Gravy Salt”.

Other unique ranges have followed – “Eat Me !” Edible Flower Petals, “Oak-Smokies”, “Extra Special high-fruit Condiments”, Gourmet Salts, “Finest Preserves” (country style recipes that picked up 2012 Great Taste Awards) and the popular Flower Petal Seasonings.

He also imports and distributes throughout the EU & UK, the healthiest

and most versatile culinary oils available today (highest Omega3 and lowest saturated fat), from the

only farm in the world where these special Mustard Seed Oils are produced.

Year on year growth of 59% (“What’s a recession?”) is partly due to the popularity of the All-Natural Extracts, Essences and Colours (now numbering 90 varieties) - so popular with cake makers, barmen and chefs worldwide – but Mini-jars of condiments supplied to top class Hotels for use on breakfast bars and room service trolleys are also hugely popular.

Uncle Roy relates his recent stay at a West London 4star hotel, during the Speciality Fine Food Fair, where the superb impression of the accommodation, service and splendid facilities were totally undermined when he visited the Breakfast Bar and was greeted by a bowl of plastic sachets!

Horror of horrors he then

spotted that some were dirty and even opened – so had clearly been recycled!!

www.uncleroys.co.uk

Now offering more than 350 great-tasting, deli-inspired brand leaders.

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YESPEAZ is a new range of savoury snacks based on the humble but mighty pea, dried and flavoured. Consumers are always looking for interesting new snacks and we believe that YESPEAZ products will prove to be a welcome addition in this market.

There are a number of different flavours potentially available. We are starting with a very distinctive and exciting Hot n’ Spicy flavour. In due course, additional flavours will include Mustard and Garlic.

All will be marketed under the YESPEAZ name and logo in bold and attractive packaging bearing our distinctive brand name.

These products are all very popular in the Far East, and we believe they will do equally well here. We have circulated the Hot N’ Spicy flavour to a number of distributors, and the response has been very favourable.

The name YESPEAZ, the bold packaging and the tingling tast unite to make an exciting new addition to the snack market.

Not just any old snack.

07909 833302 • phil@yespeaz.com • www.yespeaz.com

www.uncleroys.co.uk

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Regular readers of EatSleepDrink will have seen many artisan food and drink suppliers featured in our pages over the last year. Indeed, Speciality & Fine Food Fair is at the heart of this gourmet re-naissance as it offers key decision makers from the likes of the ‘Big Four’, food halls, markets and delis the chance to find the next big thing in artisan food and drink.

By nature, artisan, regional and special-ity food companies tend to be quite small. From the customer’s perspective, this is often seen as a benefit as they ap-preciate the personal thought and atten-

Over the past few years, speciality food and drink has become increasingly popular as consumers continue to seek out interesting, innovative products. We visited this year’s Speciality & Fine Food Fair to see what all the fuss is about.

: Speciality & Fine Food Fair 2012, London Olympia

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tion that goes into the business and its products. Furthermore, the close control the owners have over the production process can often lead to extraordinary products. However, when it comes to the owner, it can mean less resource and expertise to help with expansion plans.

To help small or medium sized busi-nesses and restaurants get ahead of the competition, this year’s Speciality & Fine Food Fair Small Business Forum pro-vided case studies, solutions and practi-cal advice on a wide range of topics from a series of experts. Practical advice

included topics such as how to tackle tricky business issues; key trends in food and drink; technicalities behind manufac-ture and processing; creating a striking window and store display; and under-

standing how to make social media both beneficial and successful.

Indeed, Speciality & Fine Food Fair enjoyed another hugely successful run at London Olympia this year, attracting over 10,000 industry professionals through the doors, a 2 per cent increase on 2011.

With over 600 exhibitors, there was an exciting array of artisan food and drink on display, enticing retail and foodservice buyers from around the world. The programme was bursting with events, including the ever-popular Fine Food Forum with headliners Shelina Per-

malloo and Mat Follas of Masterchef fame. The Small Business Forum and Business Mentoring saw a host of industry experts out in force to give visitors practical advice to take away with them.

For the first time in 2012, the Speciality Chocolate Fair hosted the UK Finals of the

World Chocolate Masters, a huge coup for the show which saw the UK’s top chocolatiers and pastry chefs battle it out in a bid to be crowned UK Chocolate Master. The prestigious event was won

for the first time by a woman, Ruth Hinks.

There were also surprises along the way, such as the un-veiling of Jean-Marie Dessard’s brilliant chocolate portrait of sporting legend Mo Farah, the presenta-tion of the Great Taste Awards Supreme Champion trophy to Hannan Meats and recognition for Delilah

in Nottingham as Olive Et Al’s Deli of the Year 2012. All of this helped bring a healthy influx of visitors throughout the three days.

Soraya Gadelrab, Event Manager of Speciality & Fine Food Fair 2012 said: “We have been overwhelmed by the fantastic response to this year’s show so far. The addition of the World Chocolate Masters UK Finals, the unveiling of the Mo Farah portrait in chocolate and the wonderful mixture of producers has all helped to make this the best show to date. It will be hard to top in 2013, but I’m sure we’re more than up to the chal-lenge!”

Rewarding successSpeciality & Fine Food Fair also brings together the finalists of The Guild of Fine Food’s Great Taste Awards and Olives et Al’s Deli of the Year.

The Great Taste Awards are seen as the benchmark for fine food in the UK. With over 6,000 entries from around 1,300 companies, each product is blind-tasted by 300 experts at various loca-tions around the country, before being whittled down into smaller groups to be judged a second and third time. With all finalists on display at Speciality & Fine Food Fair, the products were awarded one, two or three gold stars on the second day of the exhibition.

Commenting on Speciality & Fine Food Fair 2012, Event Manager Soraya Gadelrab added: “To ensure the Special-ity & Fine Food Fair continues to grow, we always try and build on the success of the year before”.

Plans are already underway for Spe-ciality & Fine Food Fair 2013, which is taking place from the 8-10 September at London Olympia. For details on exhibit-ing and information on the 2013 show, please visit: www.specialityandfinefoodfairs.co.uk

“This is a highly relevant targeted audience that delivers. We feel that our time is spent

constructively and is not wasted on the wrong types of business

enquiries”. – ‘Products from Spain’

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Une Normande a Londres, run by brothers Franck and Yann Le Blais, bring to many London street markets, Borough market, Portobello road, Primrose hill, … the very best artisan cheeses, cured meats and preserves from across France. The heart of their success is their insistence in trading on street markets which allows them to remain close to their customers. The brothers have a deep knowledge of the French foodie scene inherited from their Camembert producing family and their focus has remained since 1998, when they first arrived in the UK, on natural, ‘clean’ products, manufactured using traditional methods.

Our products are celebrated by the best!

Our Camembert : “Nice blooming on top: the bouncy surface is a good indicator of how gooey it is. Smooth all the way through with a nice tang and

an almost floral taste. Lovely, lovely cheese. 5 stars”. Michel Roux Jr – Observer Food Monthly, June 2008

“Very good, strong smell; it has depth, fills every part of your mouth. This is a great Camembert. 5 stars”.

Bruno Loubet – Observer Food Monthly, February 2011

Our Roquefort:“A bold chunk of cheese which feels dense between my fingers but tastes wonderfully light. I can feel the saltiness on my tongue, and it

smells superb. 4 stars”Michel Roux Jr – Observer Food Monthly, June 2008

Our Brie de Meaux:“Wow, this stinks! I love it. Robust, ripe, complex flavour that lasts a

long time. This is a knockout cheese. 5 stars”. Bruno Loubet – Observer Food Monthly, February 2011

Where many distributors are now looking at street trading as a mean to add value to their products, Une Normande A Londres opened its wholesale branch, Normande Distribution, following demand from a wide range of restauranteurs, deli owners and caterers.

Whether it is retail or wholesale, you are looking for, Une Normande A Londres and Normande Distribution are doing it the same way and that is The Normande way!

The Normande way!

Une Normande A Londres / Normande DistributionUnit 5, Parkfield industrial estate, Culvert Place, SW11 5BA

London Battersea.www.unenormandealondres.co.uk

normandedistribution@yahoo.co.ukPatrick Misseri – 07851190342

Quentin – 07515107549

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Sorbettoal Mango

Yoghurtall’Amarena

Gelato alCioccolato

Gelatoal TiramisÚ

Our Great Taste2012 awards

Ariela comes from a family of Gelatai in Italy, on a very hot summer of 2006 she realised she could not find the real Gelato she was used to back at home, so she decided to make it at home for herself.

After bringing the Gelato to some friend’s parties, she realised she was onto something as everyone was telling her that her Gelato was so good it should be sold in London.

It was then that the penny dropped and she realised there was a lack of real Italian Gelato in London. So with the help of Francesca, another Gelato lover, they opened a little Gelateria in north London.

Their mission was to make the original Italian Gelato, the artisan way, using only the best natural ingredi-ents, real fruit and banning all artificial flavourings and colourings.

After a short time other people were asking them to supply their Gelato wholesale to them so 3 years ago the wholesale business was born.

Nowadays Il Gelato di Ariela is committed to supply businesses with the highest quality Gelato, to help increase profits and customer satisfaction as a better, healthier more natural product is served in their establishment.

We supply ice-cream parlours, restaurants, delicatessen, coffee shops and catering businesses not only with the best artisan Gelato, but also with all the cones, disposables and equipment needed to serve it.

So bring back memories of an Italian summer with IL GELATO DI ARIELA!!

www.ilgelatodiariela.co.uk

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Founded in 1861 by Pedro Ferrer Bosch and his wife Dolores Sala Vivé, Freixenet is one of the largest wine businesses in Europe, with

a particularly strong following in the UK. We spoke to Managing Director, Damian Clarke and Gloria Collell, Winemaker, to get the

inside story behind Freixenet’s remarkable versatility.

Wines Worth Celebrating

: Freixenet

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Named after the Ferrer family’s 13th century family home in La Freixeneda (literally mean-ing a place where ash trees grow in Catalan) Freixenet has always had its sights set on international business. Today, the Group companies include Gloria Ferrer in California, Finca Ferrer in Mendoza, Argentina, Wingara Group in Australia and renowned Bordeaux negotiant, Yvon Mau as well as Cham-pagne Henri Abelé . From the business’ earliest days, Pedro travelled around the world promoting Freixenet’s wines – a heritage that the company proudly con-tinues to this day.

Family cultureAlongside Freixenet products, the Group also offers a range of Cavas from other artisan wineries including Segura Viudas and, over the years, the Ferrer family have also sought to offer wines from leading estates in Spain’s most inventive wine regions, as Damian begins by telling us. “As a result of this, the company port-folio now includes Solar Viejo in Rioja,

Valdubón in Ribeira del Duero, Vionta from Rías Baixas, as well as brands from the D.Os of Mont-sant, Rueda, Priorat, Utiel, Allicante and Mallorca. The portfolio is now fairly wide and we can offer quality Spanish wines at a range of price-points, from everyday blends to single varietals and premium lines”.

As Gloria is keen to explain, Dolores Sala also played an integral role in facilitating the success of Freixenet. “She was an exceptional

woman for her time. She was extraordinarily knowl-edgeable about winemaking, and was as capable of lead-ing wine tastings as she was of managing the business, which allowed Pedro Ferrer to concentrate on tireless promotion of the company’s wines. By the 1920s, the hus-band and wife team had cre-ated great success for their Freixenet sparkling wines and business was booming until the start of Spain’s Civil War, during which time the family suf-fered the devastating loss of both Pedro and his oldest son.

“It was the widowed Dolores who took over Freixenet in order to provide for her four remaining children, managing the company through difficult times and all the while grooming them in all aspects of the business, from the fields to the laboratory to distribution,” she tells us. “Freixenet has always been a business in which women’s con-tribution has been encouraged and recognised and it’s that openness

and emphasis on a shared vision that’s led to me being allowed to develop the Mia wines and also to be the first non-family member to have my name on a bottle of Freixenet wine!”

From grape to glassOne of the major factors behind Freix-

enet’s success is the company’s history of innovation, mainly under the guidance of José Ferrer Sala, Dolores’ son, as Damian continues by explaining. “Freixenet led the way in the Spanish Cava industry and was the first company in Spain to pneumatically press grapes and use refrigerated vats to control fermentation.

The unashamedly Spanish facade of the Freixenet Empire is typified by the build-ing’s accessible charm.

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in the same way that their parents and grandparents did before them”, Damian affirms.

Buzz and versatilityTraditionally, UK consumers tended to

reserve opening a bottle of sparkling wine for celebrations, while in Spain it is normal to drink Cava, as an afford-able treat, with a meal – a tactic that Freixenet has used to its great advan-tage, as Damian is keen to emphasise. “At Freixenet, we’ve been promoting

sparkling wine as an everyday luxury for many years – encouraging UK drink-ers to embrace our sparkling wines like other cultures, such as Spain and Germany, where it isn’t only reserved for special occasions. One reason for this as-sociation with celebration is the relative perceived expense of sparkling wines.

“In fact, when you compare prices, quality Freixenet sparkling wine is no more expensive than many good quality still wines,” he confirms. “Our portfolio actually spans a range of pricing – from Cordon Negro, in the iconic black bottle at £9.49 to Elyssia, a duo of premium Ca-vas, made with the addition of interna-tional grape varieties as well as traditional Cava grapes. The Elyssia wines have won accolades worldwide and can com-pete with the very best sparkling wines from anywhere in the world, including Champagne. At £14.99 per bottle they represent exceptionally good value too.

“Through our PR activities we’ve highlighted the fact that Freixenet is amazingly food friendly and can be drunk with confidence in many of the same circumstances where still wines would be consumed. There’s also been a revival in cocktail making in recent years. We’ve worked with an expert mixologist at Shaken and Stirred in Oxford to develop a range of Freixenet cocktails. Promoting them through our PR, consumer events and social media platforms has encour-

aged fans to try Freixenet in a variety of different recipes.

“From a trade perspective, Freixenet’s versatility is also recognised – delivering volume, margin and great value, both in bottle sales and by the glass,” Damian tells us.

It was José who instituted the practice of transporting the entire harvest to the presses in 20 kilogram boxes; a more costly proposition but one which guar-antees the condition of the fruit until it reaches the winery.

“José also recognised the essential role of yeast cultiva-tion and impelled research efforts and the use of highly technical methods – includ-ing biomass controls used in space technology – to create one of the most important private yeast collections in the world,” he notes.

Despite its global suc-cess, Freixenet still remains a family business. Pedro Ferrer, José’s son (and the found-ers’ grandson) is the current CEO who, along with other members of the Ferrer family, remains at the core of the Freixenet Group management, lead-ing a global team of professionals who have enjoyed decades of service with the company. “Indeed, we still honour the ‘gentlemen’s contracts’ to purchase grapes from many local winegrowers who supply grapes for Freixenet wines

“We still honour the ‘gentlemen’s contracts’ to purchase grapes from many local winegrowers who supply

grapes for Freixenet wines in the same way that their parents and

grandparents did before them”.

– Damian Clarke

The vast network of cellars at Freixenet.

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Mamma Mia!As the only non-family member to have her name on a bottle of Freixenet, Gloria Collell is a mightily impressive winemaker – something acutely demonstrated by her recently launched ‘Mia’ range of wines. “I come from a family of winemakers, so have been very lucky to be involved in the wine industry all my life. I did start to study as a lawyer but my father saw that it was not making me particular-ly happy and encouraged me to fol-low my passion, so I changed courses to study as a winemaker.

“I feel passionately about the indig-enous grape varieties that we grow in Spain and slightly frustrated that, to date, they have not really had the recognition that they deserve on the international stage,” she admits. “Yes, Rioja is world-renowned, but actually Spain, while holding a strong win-emaking heritage that influences our craft, has a wealth of stylish modern wines – the wines that I know my friends and I like to drink. Through working with the Freixenet international team, I learned that women were not really engaging with Spanish wine, so I proposed a new approach – vibrant, modern-style wines that would appeal to women like me around the world.

“From the initial discussions with the Ferrer family it took about 18 months to get the first Mia Vintage (2010) on the shelf,” Gloria recalls. “I was honoured to be asked by the family to create wines for women. I wanted to create wines that are fresh, vibrant and contemporary; easy drinking wines to be drunk in com-pany. The Mia Signature Blend No. 1 (a red wine) and Mia Signature Blend No. 2 (a white wine) are modern, stylish, Span-ish wines. They use Spanish grapes, but are created in a modern style, so they will appeal to the contemporary female wine drinker.

“Ultimately, I wanted Mia to be a wine that would be a good introduc-tion to Spanish wine and our amazing indigenous grapes. So, the wines are premium, energetic and fun,” she affirms. “I hope women like me who love food, enjoy good company and love life will appreciate them! I’d also like to add that Freixenet has always worked with the utmost care for the environment. This care was at the heart of the business,

long before climate change became a global concern. To this end, Freixenet was the first Spanish sparkling wine producer to achieve ISO 14001 certification for environmental management standards”.

A sparkling future Even in the context of the much publi-cised economic gloom, wine drinkers still love to enjoy bubbles, so demand for all forms of sparkling wine remains robust, even if consumers are more considered in their spending, as Damian confirms: “Champagne still holds a special place in the wine drinkers’ repertoire but we have noticed an increased trend for sommeliers and bar managers to widen their sparkling wine offering. In the UK, Cava has overtaken Champagne as the preferred tipple for the Christmas and New Year season.

“Indeed, many British travellers have now learnt to appreciate good quality Cava while holidaying in Spain and as a result, sommeliers and bar managers are starting to take their Cava selection seriously. As a result, while demand for Freixenet remains high (the brand ranks number one in the off-trade, accounting for almost 8 per cent volume share of the market in July 2012 (according to AC Nielsen), the Group’s Segura Viudas

brand is also garnering accolades and growing distribution”.

In terms of the future then, things are looking very bright for Freixenet as Gloria concludes by highlighting her vision for Mia over the next 12 months: “We are currently taking Mia around the world! I have been to China, Dominican Republic, Sweden and other countries across the globe. It’s great introducing a wine that I have helped develop from the vine and grape to the label on the shelf. Everyone around the world seems to be enjoying Mia, my wine, which, as you can imagine, I am very proud of. We are now working on the next addition to the Mia family – a rosé, which we’re hoping will be released in 2013”.

Given Freixenet’s unstinting approach to innovation, environmental care and world-class marketing it is perhaps unsurprising that the brand is enjoying such success in the UK. With Gloria’s Mia range continuing to expand, and with the next 12 months looking brighter than ever, we’re drinking to a sparkling future for Damian, Gloria and the inspiring work of the Ferrer family. Visit: http://www.freixenet.co.uk for more information.

Gloria Collell is the first non-family member to have her name on a bottle of Freixenet.

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Overlooking the iconic Wembley Stadium, the newly opened Hilton London Wembley is the ideal spot to stay for events at the stadium or Wembley Arena. We caught up with Jack Nicholas, General Manager, to find out the motivation behind this major landmark in the regeneration of the area.

: Hilton London Wembley

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As a longstanding project for Hilton Hotels & Resorts, the opening of Hilton London Wembley marked a milestone in the redevelopment of Wembley, which is set to be transformed into one of the most thriving parts of the capital. Providing a hub for sport, entertainment and architectural excellence, the area will be perfectly complemented by the impressively modern facade and interiors of Hilton’s latest venture in London. Just 20 minutes from central London and 45 minutes from Heathrow, guests also have excellent access to all the capital has to offer, as well as all the other perks one has come to expect from this iconic hotel brand.

At a glance“Guests can expect a high level of ser-vice, attention to detail and quality finish-es of a full-service upscale hotel,” Jack be-gins by telling us. “On check-in, guests will also notice the impressive feature wall in the lobby. Spanning two floors, it depicts the greatest music and sporting events in the history of Wembley Stadium – just one of many design elements with Britain at its heart. In terms of our market, given our close proximity to Wembley Stadium and Wembley Arena, the hotel attracts

both business and leisure travellers look-ing for a competitively priced gateway to London.

“The hotel offers convenient transport links – just 20 minutes to Bond Street by tube – making Wembley the perfect base from which to explore both central and Greater London attractions, such as Windsor Castle and Ascot,” he affirms. “Hilton London Wembley also offers a unique platform for the conference and events market, with 18 suites, 660-capac-ity ballroom, 10 state-of-the-art meeting rooms, Business Centre, boardroom, Executive Lounge and 200 onsite parking spaces”.

Indeed, as one would expect, the hotel has forged very close working links with both the stadium and the Arena, as Jack continues by explaining. “We expect to be a highly attractive and convenient location for guests, artists, conferences

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perfect location for an after work drink or post-dinner nightcap. It offers an ex-tensive selection of traditional and con-temporary cocktails, blended using fresh ingredients by our in-house mixologists. The menu includes popular favourites like the Harvey Wallbanger, Singapore Sling, Strawberry Daquiri and Mint Julep, as well as a selection of contemporary cocktails, like the Espresso Martini – a modern take on a much-loved classic”.

From a health and fitness perspec-tive, guests can also sleep easy in the knowledge that their well-being has been carefully considered. “We have a fully-equipped LivingWell Health Club, including a 12-metre indoor pool, sauna, steam room, whirlpool and 24-hour gym for hotel guests. Membership is also available to local residents, which further underlines our commitment to the local community,” Jack notes.

Ahead of the GameUnless you’ve been living under a rock for the past 12 months, the 2012 Lon-don Olympics has played a massive role

and teams visiting these world-class venues as we have already seen during the Olympics”.

Global mind and local heartHaving established its reputation for full-service hotels that feel like a home-away-from-home, Jack was keen to emphasise Hilton London Wembley’s approach to its design and interiors. “Hilton ap-proaches hotel design with a global mind and a local heart. The design of our hotel embodies its surroundings and embraces the history and heritage of its location. We believe design has a significant im-pact on guest experience and through a blend of aesthetic and functional qualities, technology and modern comforts have come together to meet the needs of our guests”.

Speaking of ‘the needs of its guests’, visitors to Hilton London Wembley will be thrilled to hear of the food and beverage selection on offer at the hotel – something Jack is particularly keen to highlight in terms of the eclectic bever-ages available to guests. “Icons bar is the

General Manager, Jack Nicholas, relaxes in the hotel’s Executive Club.

The swimming pool and first-class health club are a further draw for business and leisure guests.

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has come at the perfect time for Wem-bley and stands as a beacon in the rede-velopment of the area. Indeed, we were particularly impressed by the service and quality of the Executive rooms, which are well worth the extra expense, particular-ly given the access to the Lounge and its

myriad of complimentary beverages and snacks.

Ultimately, this is a hotel that does exactly what one expects and, further than this, delivers plenty of welcome surprises. Perfect, then, for a night at the football, a celebration or, indeed, just about any oc-casion we can think of!

Visit: www.hilton.com/WembleyHilton London WembleyLakeside Way, WembleyLondon,HA9OBU

in the hospitality sector’s plans for 2012 – a fact that Jack is keen to relate to hotel’s grand opening, just in time for the Games. “It was important for us to open and market the hotel in time for the Olympics as there were over one million visitors expected to be in Wembley for the Rhythmic Gymnastics and Badminton at the Arena, and both men’s and women’s Football at the Stadium”.

Given the hotel’s ex-traordinary proximity to the Stadium (it is literally a stone’s throw away), Hilton has made great use of the property’s height by adding Sky Bar 9, as Jack concludes by asserting. “Our roof bar offers spectacular views over Wembley Stadium, Wembley Arena and Wembley Way from the ninth floor. It also has a spacious outdoor terrace for up to 150 people, which is available for private hire. With one of the most recognisable sporting structures in the world as its

back drop, it’s a unique venue to hold a truly memorable event”.

A perk reserved for all Hilton HHon-ors® members, as well as guests staying in Executive Rooms and above, the Executive Lounge is similarly situated on the top floor and affords the same

incredible views of the Stadium. Further-more, guests of the Executive Lounge can indulge in complimentary refresh-ments and food throughout the day, with complimentary alcohol served in the Lounge between 6 and 8pm.

Based on our recent experience, the introduction of Hilton London Wembley

“It was important for us to open and market the hotel in time for the Olympics

as there were over one million visitors expected to be in Wembley for the

Rhythmic Gymnastics and Badminton at the Arena, and both men’s and women’s

Football at the Stadium”.

Conferencing facilities at the hotel are some of the best anywhere in London.

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: SodaStream

Originally invented by Guy Gilbey in 1903, SodaStream came to prominence in the 1970s and 1980s when it was found in a staggering 40 per cent of households. On the eve of its exclusive new ‘Source’ range, we spoke to Managing Director, Fiona Hope, to get the inside story on the rebirth and astounding growth of this much-loved and rejuvenated brand.

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Having recently become synonymous with innovation, great flavours and environ-mental responsibility, it is fair to say that SodaStream has undergone one of the most dramatic public image changes in the drinks industry. Indeed, today, the brand is many things to many people, proudly standing as one of the world’s leading brands for simple and elegant carbonated soft drinks.

Yet, unlike many of its competitors, SodaStream is an ‘Active Green’ solu-tion that minimises the gigantic carbon footprint caused by the manufacture, transport and waste of plastic bottles. Put simply, because SodaStream uses water straight from the tap, the system has the potential to make traditional store-bought beverage bottles obsolete.

A pioneering philosophyAs well as its incontestable environmen-tal credentials, SodaStream is about to be reborn with the launch of its effort-lessly stylish ‘Source’, which is due to land in late 2012. Designed in collaboration with world-renowned entrepreneur and designer Yves Béhar, ‘Source’ is positioned to pioneer the brand’s move into the luxury market. Powered by a CO2 canis-ter, its refined mechanics make the entire top surface responsive to touch and the strength of carbonation is visible through an LED display, providing instant, visual feedback. Using his ‘reduce and refine’ philosophy, Yves Béhar’s sleek design is the perfect complement to SodaStream’s environmental cache and ambitious vi-sion for the future (more on this later).

Visiting the company’s head office, just outside Cambridge, the brand’s philoso-phy is immediately apparent and, as Fiona begins by explaining, innovation is some-thing that has been part of SodaStream’s lifeblood throughout its 110 year history. “SodaStream was first invented by Guy Gilbey from the Gilbey’s Gin dynasty in 1903. As an apparatus for aerating liquids, the first SodaStream’s were very much en vogue in the grand households of the day (there was even one in the House of Commons and Buckingham Palace).

“The brand had a real heyday in the 1980s when it was in around 40 per cent of UK households,” she recalls. “SodaStream went through various

of SodaStream has been a very exciting place.

“Almost immediately the team set about introducing new designs, including the Pure, which was recognized with the Red Dot Design Award,” she confirms. “The fundamental concept behind this was to make

the brand more functional and ultimately, more desirable to households. Likewise, we expanded our range of flavours, again with functionality in mind, so offerings like energy and sugar-free drinks were added. I would say that between 2007 and 2010, when we did our IPO on the

Given SodaStream’s environmental credentials; its design and functionality;

and its range of flavours that offer something for everyone, it is perhaps unsurprising that the brand is enjoying

such remarkable growth.

owners, including Kenwood, Cadbury-Schweppes and all-sorts of companies had a hand in its development. Around the late 1980s and early 1990s the brand fell away because it became more difficult for consumers to purchase the gas carbonating cylinders as the various owners didn’t really have a vested inter-est in driving the business.

“During this period, the soft drinks market also became wildly interesting, so you had Pepsi and Coca-Cola leading innovation with unique flavours and great functional-ity,” Fiona admits. “Therefore, it became very easy to get hold of what SodaStream was famous for, i.e. affordable carbonated drinks at home. So, whilst the brand still remained very well known in practical terms there were far fewer owners and thus less budget to drive distribution or marketing. The general belief was that the brand had had its day; you had a huge choice of soft drinks readily available in the supermarkets, so why on earth would you get a SodaStream at home?”

Unlocking massive potentialFor many years, this question con-fused the brand’s positioning and it wasn’t until 2007, when SodaStream was acquired by private equity firm Fortissimo, that the amazing potential of the brand was once again unlocked and reborn, as Fiona continues by affirming. “Despite having a somewhat dusty reputation, SodaStream still had robust fran-chises in markets such as Germany, Sweden and Switzerland. When Fortissimo took the reins they immediately set about reinforcing the strength of the brand under the inspirational leadership of the CEO Daniel Birnbaum. Ever since, the world

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NASDAQ, there was an enormous shift of focus towards design, functionality and quality that led to a complete transfor-mation in the brand’s image.

“This strategy worked to rejuvenate SodaStream in existing markets and facili-tated the launch of new markets like the US. One of the most significant things that happened in the US was our listing in 1,000 Bed, Bath and Beyond stores, who became our anchor retailer and really galvanised massive brand aware-ness for us,” Fiona asserts. “Because we had no history in the States, the notion of ‘carbonating your own drinks’ was completely revolutionary, particularly given their high per capita consumption of soft drinks.

“In the UK, we started our re-launch process in the summer of 2010 and I joined the business in February of that year,” she notes. “Because I originally came in as Marketing Director to begin with, my challenge was to reawaken this sleeping giant. There is such a fond-ness for the brand with a vast majority of consumers in the UK that the new environmental relevance of SodaStream, coupled with its design and functionality,

can literally change the world. Globally we use about one billion bottles per day and in the UK this figure is 13 billion per year, the majority of which go to landfill, so if we can just make a little chink in that figure we’ll be doing something incredibly positive.

“Whilst recycling is ‘better’ it is totally overrated because the plastic is still being produced in the first place, which requires massive amounts of oil and water,” Fiona explains. “Because these resources are finite, the fact that you can make sparkling drinks from tap water with SodaStream in your own house is utterly brilliant, both in terms of the environment and from a cost perspec-tive. In the UK, we now have over 50 flavouring options, many of which are completely sugar free and all of which taste amazing. These days we have a ‘Naturals’ range, Clear flavours, a range with added anti-oxidents and ginseng, energy and isotonic, ginger ale and tonics as well as all our best-loved flavours like Cherry and Cream Soda . The flavouring range has also become more sophisti-cated including Passion Fruit & Mango, Grapefruit and Pomegranate and Green

Tea Lychee”.

What’s not to love?Given SodaStream’s environmental cre-dentials; its design and functionality; and its range of flavours that offer something for everyone, it is perhaps unsurprising that the brand is enjoying such remarka-ble growth. “The brands that are ‘growing up’ or re-launching are those doing things different through innovation. We started our re-launch by simply telling people that SodaStream was back, so unasham-edly tapping into the brand’s nostalgia, which is so potent. Prior to 2010, the brand hadn’t been on TV or had any marketing for 20 years yet it still had 80 per cent awareness. The connection consumers have with SodaStream is so strong that we were able to really hit the ground running.

“Over time, we ramped up our environmental marketing as well,” she tells us. “Some of audience come to the brand because of our environmental benefits and others come because they can have fun with it, but with the side benefit that they’re no longer wasting plastic bottles, so it has that ‘feel-good

Yves Béhar has designed Source to combine high functionality with sublime style.

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factor’ as well. Our independent carbon status review conducted by the Carbon Trust concluded that using SodaStream is between 75 and 85 per cent more carbon efficient than buying a pre-made soft drink from the supermarket. Simply put, each canister will save the consumer the equivalent of 70 to 80 plastic bottles or cans, which is a figure that speaks for itself ”.

To prove the growing popularity of SodaStream, one only need look at its flavour business, which is on track to exceed 25 million litres in 2012 and doesn’t include fizzy water. On cost too, the business has more than enough arsenal to facili-tate even stronger growth. For instance, in the energy drink sector, one of the So-daStream flavours can be made at about 15 per cent of the cost of the branded competition, which, given the rest of the brand’s selling points, speaks volumes for the business.

The Purest SourceRegardless of a brand’s selling points, un-less the functionality and design is right, the consumer will still be lead by aesthet-ics – a fact that has been a major driver behind SodaStream’s massive investment in design over the past two years. Per-haps the clearest indicator of the brand’s design vision is in their collaboration with Yves Béhar on Source, as Fiona is keen to underline. “Yves is one of the top 10 influential designers in the world and he only involves himself in projects where he thinks there is some good to come of it. He saw in SodaStream what we all see on a practical level, so by reimagining it

with a luxurious aesthetic we can really change the world.

“He grabbed the brief and threw himself into making SodaStream a very desirable piece of kitchen equipment,” she affirms. “We previewed Source in Milan in April 2012 and Conran will be our launch partner around the world.

We’ll also be rolling Source out into a select number of exclusive stores, includ-ing Harrods, in the build up to Christmas. This is a huge moment for the brand as it represents our new positioning in the luxury market.”

Unlike other brands that attempt to reposition themselves, SodaStream has actually increased its sales during this period – something that can be largely attributed to the brand’s many selling points. “What I’m really pleased to see is that the nostalgia still plays such an important role in the brand awareness, as well as all of our other compelling dimensions. We have a timeless idea that is now being used to its fullest potential in terms of making SodaStream a truly desirable, stylish piece of kitchen equip-ment.

“There is still that amazing sense that using a SodaStream is something of an event; the consumer can make their own drinks in their own way and ultimately have control and connect with their friends, children or partners at the same time,” she concludes. “With Source, we are giving consumers an even greater

choice. At present, we are in around 9 per cent of UK households and I’d like to think that this figure will double over the next couple of years. I’m also keen to increase the understanding about the brand, so consum-ers know the amazing envi-ronmental credentials and great taste that SodaStream stands for today”.

With 2012 promising to be the company’s most suc-cessful year to date and hav-ing successfully harnessed its

environmental position, the future looks extremely bountiful for SodaStream. Indeed, with Source soon to debut in some of the UK’s most exclusive lifestyle stores, the brand looks set to achieve that unique balance of style and function. And that is something we can all drink to.

Visit: www.sodastream.co.uk or http://sodastreamsource.com to learn more about Yves Béhar’s groundbreaking design.Twitter: @SodaStreamUKFacebook: www.facebook.com/pages/Soda-Stream-UK/206248596453?ref=mf

“Our independent carbon status review con-ducted by the Carbon Trust concluded that using SodaStream is between 75 and 85

per cent more carbon efficient than buying a pre-made soft drink from the supermarket.

Simply put, each canister will save the consumer the equivalent of 70 to 80 plastic

bottles or cans, which is a figure that speaks for itself”.

50

AE Hadley – www.aehadley.com .................................................................................................................... 51

Fracino – www.fracino.com .........................................................................................................................26, 27

FW Lighting – www.fw-lighting.com .............................................................................................................18

Il Gelato di Ariela – www.ilgelatodiariela.co.uk .......................................................................................37

Kandula Tea – www.kandulatea.com ............................................................................................................. 13

SodaStream – www.sodastream.co.uk ........................................................................................................... 2

Uncle Roy’s – www.uncleroys.co.uk ............................................................................................................. 32

Un e Normande A Londres - www.unenormandealondres.co.uk ............................................. 36

Yespeaz – www.yespeaz.com ............................................................................................................................ 33

To advertise in our next issue, call +44 (0) 1223 321603 or email sales@esdmagazine.com

51

making designbecome reality

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The Gilbert Scott at St Pancras Station

52

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