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Supper is a quarterly publication from the people behind leading international hotel design magazine Sleeper, covering the global hotel F&B sector. Supper explores how F&B concepts and brands are developed and how products, produce and personalities interact to deliver a coherent guest experience.

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  • ISSUE 2

    Tony Conigliaro The award-winning bartender onservice, storytelling and simplicity

    Loh Lik PengFrom Singapore to Sydney, making the list

    with the founder of Unlisted Collection

    AvroKOA design and concept firm with a difference,

    we speak to the four founders

    ISSUE 2

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  • 005

    CONTENTS

    Setting

    Entre 023 Raising the Bar Appetizers 027 Trends and concepts impacting the world of global hotel F&B

    SERVICE

    A Factory Man 032Award-winning bartender Tony Conigliaro on service, storytelling and working on a shoestring

    On the List 036Founder of Unlisted Collection Loh Lik Peng discusses the importance of F&B to his business and why he always follows his gut

    Tried and Tested 040The four founders of AvroKO on why owning their own restaurants gives them a unique perspective on design

    Nordic Now 046 Magnus Nilsson explains why Nordic cuisine probably isnt what you think

    Members Only 050 Brian Clivaz on the rise of the private members club and why exclusivity is still key

    SPREAD

    Into the Unexpected 083Supper goes Dutch with our Amsterdam based centrefold. We chart a multi-sensory F&B journey with Studio Apptit and Hilton Amsterdam Airport Schiphol

    SIPPING

    CocktailsWhite Linen 102 Crosby Street Hotel, NYC

    Mare Nostrum 104 Sun Gardens, Dubrovnik

    The VirGIN 106 The Dylan, Amsterdam

    DrinksThe St. Regis Bar 108 St. Regis Dubai

    Experience Distilled 112 A Rum Resurgence 116The Art of Balance 120Punch on the Road 124Diageos One and Only 126

    SIDES

    GRIF 16 132Hotelympia 134Petit Fours 136

    SPECIALS

    StartersPulitzers Bar 055The Pulitzer, Amsterdam

    Firebird Diner 056 Four Seasons DIFC, Dubai

    The Bank Brasserie & Bar 058Park Hyatt, Vienna

    ilLido at the Cliff 060 Sotel Singapore Sentosa

    Artizen 062 The Camby, Phoenix

    Stock Burger Co. 064 Holiday Inn, Brighton

    Main CourseAutomata 066The Old Clare Hotel, Sydney

    Krsios 070Mercer, Barcelona

    Jams 0741 Hotel Central Park, NYC

    La Maison 1888 078InterContinental Danang Sun Peninsula

    Hilton Amsterdam Airport Schiphol 080Amsterdam

    La Grande Table Marocaine 092The Royal Mansour, Marrakech

    Le George 096Four Seasons Hotel George V, Paris

    DessertsHotel Cafe Royal, London 100

  • CVS GlobalFoodBev 472x275mm 181115.indd 1

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  • Advertorial Double Page Spread.indd 2-3

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  • F&B is driving practically every commercial endeavour at this point. William Harris, founding partner of AvroKO

    Setting

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    Supper Magazine-236x275mm-14 Mar 2016.indd 1 16/03/2016 10:05

  • 023

    For this issue I travelled to the recently opened Hilton Amsterdam Airport Schiphol. Amidst the humdrum buildings and typical airport fare it sits, a beast of a structure with design and service at its heart. As well as sampling the hotel, it formed the location of our bold centrefold spread, a collaboration with Netherlands-based F&B concept agency Studio Apptit.

    The concept of the shoot knowingly aligns with the destinations ethos of expecting the unexpected, and for Hilton Amsterdam Airport Schiphol this means a move away from the mediocre associations of airport hotels and the delivery of a complex and well-conceived concept that delivers style and service in equal measure. It got me thinking however: as guests demand more, are presented with increasingly innovative options and as hotel F&B evolves to become a driver of the hospitality industry at large, is the unexpected really just a matter of growing expectations?

    Amsterdam is in many ways a perfect example of how hotels are progressively raising the bar in their F&B offer and delivering guests a benchmark of choice that rises ever higher. When Waldorf Astoria opened in the city in 2014 it quickly had plenty of superlatives thrown its way. Set in a series of interconnected 17th century canal-side palaces it features a two Michelin star restaurant from executive chef Sidney Schutte, a brasserie, glamorous bar and a local take on Waldorf Astorias signature Peacock Alley.

    The Pulitzer, a hip boutique in an affluent neighbourhood, has seen its bar become of the hottest spots in the city. Pulling together dramatic interior design from Jacu Strauss and an inventive cocktail menu, its not just one of Amsterdams

    best new hotel bars, its one of Amsterdams best new bars, period. Hot on its heels is Bar Brasserie OCCO at The Dylan, where classic cocktails are served with a twist and where the bar even produces its own non-alcoholic gin. At the other end of the spectrum, the newly opened Generator in Amsterdams up-and-coming eastern side proves that even the humble hostel is no longer so humble. Its bar, Nescio, is a former lecture hall where classroom-style seating flanks the serving area and a mezzanine chill out space provides room for guests to relax with a beer or cocktail from day to evening.

    What we see in Amsterdam, not even one of Europes top 20 most populous cities, is indicative of a level of quality and originality being seen in hotel F&B globally some of which weve tapped in these pages. Our team of contributors headed to the likes of Automata at The Old Clare Sydney and Krsios at the Mercer Barcelona, while in our Starters section we looked to Brighton, where Holiday Inn is recognising the importance of creative F&B options in its elevated burger bar concept, Stock Burger Co. These are just a few of the examples of international hotel F&B destinations that are either ensuring the modern guest develops elevated standards, or are rising to meet them.

    During my interview with the four founders of AvroKO, William Harris exclaimed, not missing a beat, I think F&B is driving practically every commercial endeavour at this point. Its a point of some debate, but its certainly true that F&B is now more a part of our lives than ever before. So with the bar raised so high, choices so plentiful and innovation becoming the norm, perhaps the unexpected is exactly whats expected, if not demanded.

    ENTRe

    Raising the Bar

    Harry McKinley | Editor

  • Supper Magazine, Strawberry Studios, Stockport, SK1 3AZ, UKTel: +44 (0)161 476 5580 www.suppermagazine.co.uk

    Editorial

    Editor-in-ChiefMatt Turnerm.turner@mondiale.co.uk

    EditorHarry McKinleyh.mckinley@mondiale.co.uk

    Contributors

    Adrian Moore Chris Fynes Dan F. StapletonDom Roskrow Lauren HoNina Caplan Renate Ruge S. Milioti

    Photographers

    Addie Chinn Eric Laignel Erik Olsson Garrett Rowland Ido Garini Jason Lang Katie Burton

    THE BRIGADE

    Advertising

    Advertising ManagerRachel Chadwickr.chadwick@mondiale.co.uk

    Marketing

    Brand DirectorAmy Wrighta.wright@mondiale.co.uk

    Design

    DesignDavid Belld.bell@mondiale.co.uk

    ProductionDan Seatond.seaton@mondiale.co.uk

    Finance

    Finance DirectorAmanda Gilesa.giles@mondiale.co.uk

    Group Credit ControllerLynette Levil.levi@mondiale.co.uk

    Group Financial ControllerSarah Millers.miller@mondiale.co.uk

    Accounts AssistantKerry Mountneyk.mountney@mondiale.co.uk

    Corporate

    ChairmanDamian Walshd.walsh@mondiale.co.uk

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