supper - issue 2
Post on 28-Jul-2016
Embed Size (px)
DESCRIPTIONSupper 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.
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
Entre 023 Raising the Bar Appetizers 027 Trends and concepts impacting the world of global hotel F&B
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
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
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
GRIF 16 132Hotelympia 134Petit Fours 136
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
ENJOY RESPONSIBLY Courvoisier, the Napoleon device and Le Cognac de Napoleon are trademarks of Courvoisier S.A.S. 2015 Courvoisier S.A.S.
Advertorial Double Page Spread.indd 2-3
Natural Mineral Water must come from a single protected source to ensure its purity and consistent mineral composition. The source of Hildon Natural Mineral Water is a jewel that lies deep within the Test Valley in rural Hampshire.
The Hildon Estate comprises 180 acres of beautiful English countryside where hares bound, wild deer roam and birds of prey soar high above. Passionate about protecting our natural surroundings, we strive to keep the estate as environmentally friendly as possible.
The purity of the environment is reflected in our Natural Mineral Water giving a clean, well-balanced flavour that has become synonymous with fine dining, enhancing the food and wine it is shared with. The exquisite taste of Hildon has won blind tastings conducted by the most refined palates, and for good reason. Hildon has been selected as winner of the Chefs Choice Awards for four consecutive years (2013, 2014, 2015 and 2016).
When nature has given you perfection,
why change it?
As nature intended
Hildon Estate in the morning
Deer on the grounds at Hildon Estate
F&B is driving practically every commercial endeavour at this point. William Harris, founding partner of AvroKO
Stupendous gin- THE TELEGRAPH
The dream bottle to buy
- THE TIMES
Lovingly distilled in LondonIn 2009 we launched the first copper distillery in London for nearly 200 years, on a mission to bring the art of beautifully handcrafted gin back to the capital where it all began. It was to mark the beginning of a gin renaissance in London (and who doesnt love a renaissance).
We handcraft our gin in small batches with skill, care and love. Only ever taking the heart of the spirit, and never made from concentrate, this is gin made the way it used to be, the way it should be. The result is stunningly smooth, full of character and exploding with flavour.
Sipsmith: where old meets new and the two hit it off really rather spectacularly.
THE SIPSMITH DISTILLERY, 83 CRANBROOK ROAD, LONDON, W4 2LJ
+44 (0)208 747 0753 | WWW.SIPSMITH.COM | DISTILLERS@SIPSMITH.COM | @SIPSMITH
Supper Magazine-236x275mm-14 Mar 2016.indd 1 16/03/2016 10:05
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.
Raising the Bar
Harry McKinley | Editor
Supper Magazine, Strawberry Studios, Stockport, SK1 3AZ, UKTel: +44 (0)161 476 5580 www.suppermagazine.co.uk
Adrian Moore Chris Fynes Dan F. StapletonDom Roskrow Lauren HoNina Caplan Renate Ruge S. Milioti
Addie Chinn Eric Laignel Erik Olsson Garrett Rowland Ido Garini Jason Lang Katie Burton
Advertising ManagerRachel Chadwickr.email@example.com
Brand DirectorAmy Wrighta.firstname.lastname@example.org
Finance DirectorAmanda Gilesa.email@example.com
Group Credit ControllerLynette Levil.firstname.lastname@example.org
Group Financial ControllerSarah Millers.email@example.com
Accounts AssistantKerry Mountneyk.firstname.lastname@example.org
Website designed and develo