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Issue 67


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The 2015 Hospitality Show edition


M Restaurant Sky Garden Quaglino’s ROKA

and much more Inspiring Hospitality Design

Editor Stirling Johnstone Tel : +44 (0)20 7833 3772 Mobile: 0788 402 1551

Design Miles Johnstone Tel : +44 (0)7888 998208

Cover Image Private dining room at M restaurant, City of London. Picture taken by James Silverman.

Photography Evoke Pictures, Bristol James Silverman Richard Southall, Emphasis Photography

Contributors Darren Orrow Ed Bircham Marianna Gainsbury René Dekker Sophie Gibson

editor’s note

Print Stephens & George, Wales © STEVENSON PUBLICATIONS No part of GS MAGAZINE may be reproduced or transmitted in any form or by any means without the prior written consent of the publisher. The views and opinions expressed in GS are not necessarily those of the publisher, nor does he accept liability for any printing errors or otherwise which may occur.

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As I write this another year has drawn to a close. An apt time to reflect on the highlights of 2014 whilst preparing for the exciting challenges of the year ahead. London luxury-end openings of note included the Chiltern Firehouse Hotel, the Shangri La Hotel in the Shard, Tim and Kit Kemp’s Ham Yard Hotel in Soho and the beautiful Beaumont hotel in Mayfair. And of the dozens of new restaurants to open I’d count amongst my favourites Fera in Claridge’s, Barnyard on Charlotte Street, ROKA restaurant on the Aldwych and M, reviewed in this issue. All very different in terms of cuisine and interiors but all deserving of the highest praise in every respect. Further afield I think I would single out Home Grown Hotels, who opened two new award-winning Pig hotels, on the south coast (Pig on the beach) and in Somerset (The Pig near Bath). These are two absolute gems, relaxing and fun, charming and quirky and exceedingly popular. And with the appointment in December of chef Angela Hartnett as a board member of the company, it’s fair to say that the kitchens are in safe hands too. A fantastic press trip to Japan in May (thank you TOTO) gave me my first experience of Omotenashi, the art of respectful and genuinely friendly hospitality, an attitude so ingrained in the individual that it becomes a way of life, a dedication to the art. I hope that in 2015 more operators embrace at least some of this philosophy, it focuses attention on the needs of the customer in such a way that guests cannot fail to leave a venue in a happier, more satisfied frame of mind than when they arrived.

GS Magazine 3

January 2015

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