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Food & beverage


Food for thought


Despite experiencing the most challenging period in hospitality since the Second World War, London will birth an exciting crop of luxury hotels in 2021. One of these is the Carlton Tower Jumeirah, which will reopen this summer following a £100m renovation, with culinary excellence a key draw behind the reprisal of this iconic establishment. Will Moffi tt speaks to Ludovic Simon, newly appointed head of food and beverage at the Carlton Tower, about the challenges of delivering formidable dining experiences during a pandemic.


he Carlton Tower has always been a statement property. When it first opened its doors on an icy January evening in 1961 it was the first modern five-star property to open in Knightsbridge and the tallest in the capital. Positioned to the right of Sloane Street, between Knightsbridge and Kings Road and overlooking Cadogan Gardens, it was a place to see and be seen. Socialites frequented its Rib Room restaurant and drunk cocktails on its rooftop bar, and fashion designers shot campaigns in its hotel rooms. Various celebrities frequented the Carlton over the years, and there are photographs to prove it:


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there’s the picture of actresses Sydney Rome, Daliah Lavi and Jutta Stengsgaard posing on the hotel‘s rooftop in mini-skirts; a snap of Geoffrey Boycott bouncing on a hotel bed; another shows Mary Quant surrounded by models showing off her shoe designs – and then, of course, there’s Twiggy with the ‘new’ Mini Cooper. It’s a history that Ludovic Simon, newly appointed head of food and beverage at the Carlton Tower, wasn’t familiar with when he went for the job. “To be honest, [I didn’t know much] before I joined,” Simon admits. “However, my stepfather used to live in London in the ’60s


Hotel Management International / www.hmi-online.com


The Carlton Tower


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