Archive for the ‘Trends’ Category

The next big trends in hotels

Wednesday, April 24th, 2013
The Next Big Trends in Hotels
Condé Nast Traveller has gathered information of the hottest new trends in hotels from influential people in the business that will be setting the tone for interior design, food, architecture and wellness in 2014.
Francis Ford Coppola, hotelier and owner of the Palazzo Margherita in Bernalda, Basilicata, Italy gave insight into:
WHAT’S NEXT IN HOTELS
In with intimacy “Super-high-end travelers (especially those with families) are looking for luxury on a smaller scale now, almost akin to a yacht. When I was in South America, I noticed how some of the guests regarded with disdain all the suitcases and crowds of people who were checking in and out, and I realized how many travelers want more privacy and intimacy. It’s not good for a hotel to be too big. The highest level of the luxury market will even prefer a hotel small enough to be taken over by one or two families.”
Big-league bathrooms “One rule I have for my hotels is the bathrooms have to be better than what you have at home. There needs to be some practicality in design (like having enough space to keep products in the shower, for example, and not tripping over them on the floor). The next wave of bathrooms will be larger. In fact, many guests now want their own private bathrooms when traveling as a couple, so the next trend will be room configurations with two bathrooms for every room.”
While Andrew Tarlow, restaurateur and owner of Wythe Hotel’s Reynard in Brooklyn shared his thoughts on:
WHAT’S NEXT IN HOTEL FOOD
Community building “Hotels and their restaurants will become more seamless with the surrounding area. We’ll see less of a distinction between a hotel restaurant and a neighborhood hangout, with locals—not just hotel guests—spending time there. The hotel itself will become a community.”
Away with formality “We’ll continue to see hotel restaurants that are basically fine dining in terms of the quality of food and service but without the attributes we traditionally consider staples of ‘fine dining,’ like a sommelier, white tablecloths, multiple captains in the dining room, etc. All of this is becoming much less relevant, which is redefining what good service means. Our increasing desire to know where our food and wine come from is putting the focus on the quality and origin of the ingredients rather than on the formality of the room and service.”
For the rest of the trend predictions head on over to Condé Nast Traveller.

Condé Nast Traveller has gathered the hottest new trends in hotels that will be setting the tone for interior design, food, architecture and wellness in 2014 from influential people in the business

Francis Ford Coppola, hotelier and owner of the Palazzo Margherita in Bernalda, Basilicata, Italy gave insight into:

WHAT’S NEXT IN HOTELS
In with intimacy
“Super-high-end travelers (especially those with families) are looking for luxury on a smaller scale now, almost akin to a yacht. When I was in South America, I noticed how some of the guests regarded with disdain all the suitcases and crowds of people who were checking in and out, and I realized how many travelers want more privacy and intimacy. It’s not good for a hotel to be too big. The highest level of the luxury market will even prefer a hotel small enough to be taken over by one or two families.”

Big-league bathrooms “One rule I have for my hotels is the bathrooms have to be better than what you have at home. There needs to be some practicality in design (like having enough space to keep products in the shower, for example, and not tripping over them on the floor). The next wave of bathrooms will be larger. In fact, many guests now want their own private bathrooms when traveling as a couple, so the next trend will be room configurations with two bathrooms for every room.”

One of our many private and intimate suites

One of our many private and intimate suites

While Andrew Tarlow, restaurateur and owner of Wythe Hotel’s Reynard in Brooklyn shared his thoughts on:

WHAT’S NEXT IN HOTEL FOOD
Community building
“Hotels and their restaurants will become more seamless with the surrounding area. We’ll see less of a distinction between a hotel restaurant and a neighborhood hangout, with locals—not just hotel guests—spending time there. The hotel itself will become a community.”

Away with formality “We’ll continue to see hotel restaurants that are basically fine dining in terms of the quality of food and service but without the attributes we traditionally consider staples of ‘fine dining,’ like a sommelier, white tablecloths, multiple captains in the dining room, etc. All of this is becoming much less relevant, which is redefining what good service means. Our increasing desire to know where our food and wine come from is putting the focus on the quality and origin of the ingredients rather than on the formality of the room and service.”

We did away with our tablecloths a long time ago!

We did away with our tablecloths a long time ago!

For the rest of the trend predictions head on over to Condé Nast Traveller.

Jimmy Choo High Tea

Wednesday, April 17th, 2013
Jimmy Choo High Tea
Choo can’t be serious… Order a high tea at the Landmark Oriental Hotel in Hong Kong, and you may just be given the boot, well, stiletto in this case.
The hotel is serving up a fashionista’s dream until May and the package includes: “afternoon tea for two at the MO Bar of cucumber and smoked salmon sandwiches, the Mandarin’s famous ginger scones and clotted cream, and macaroons in a multitude of flavours, but it is all meticulously handcrafted in exquisite shoe and handbag shapes. Jimmy Choo, of course. And after the tea, you can check into the Mandarin 9200 square-foot L900 Suite for a night and select a pair from Jimmy Choo’s new 24:7 capsule collection. Price tag for the splurge? Approximately $1,500 US.”

Choo can’t be serious… Order a high tea at the Landmark Oriental Hotel in Hong Kong, and you may just be given the boot, well, stiletto in this case.

jchoo1

The hotel is serving up a fashionista’s dream until May and the package includes: “afternoon tea for two at the MO Bar of cucumber and smoked salmon sandwiches, the Mandarin’s famous ginger scones and clotted cream, and macaroons in a multitude of flavours, but it is all meticulously handcrafted in exquisite shoe and handbag shapes. Jimmy Choo, of course.

And after the tea, you can check into the Mandarin 9200 square-foot L900 Suite for a night and select a pair from Jimmy Choo’s new 24:7 capsule collection. Price tag for the splurge? Approximately $1,500 US.”

Source: The Cool Hunter

Private Fly

Friday, April 12th, 2013

…I’m leavin’ on a jet plane / Don’t know when I’ll be back again… Hiring a private jet is only for the really rich and really famous, right? Not according to Private Fly, a private jet charter that’s ‘redefining air travel’.

privatejet

Plus what makes it really special is that you can book a jet at the touch of a button on your smartphone. The official blurb: “The unique online platform and apps integrate with a live global network of over 7,000 accredited aircraft, to pinpoint the best available private aircraft at the most competitive, transparent market price. Rapid response speed enables us to arrange charters within 90 minutes. Wherever you are in the world, at any given moment, the private jet charter booking platform and/or the highly-experienced operations team are available 24/7 to process your request.”

For more information visit: www.privatefly.com

The New Sweets are Savoury

Monday, January 30th, 2012

Sweet seems to have been done to death over the last few years; so those in the know have decided to replace it with sweets that are savoury. Things like horseradish or olive oil ice-cream, butternut sorbet and other tastebud confusing delights are making an appearance as desserts on restaurant menu around the glob.

We’ve tried this trend and, while it messes with your mind a bit, it’s pretty damn cool. Your eyes expect the dish to taste like one thing – because it looks like ice cream, obviously – and your palate experiences something completely different. Welcome to food’s version of The Outer Limits.

Drinks that taste like food that still taste like drinks

Friday, January 27th, 2012

Yip that’s right … drinks that taste like food, the kind you eat, are big. In fact they’re bigger than big, they are H.U.G.E.

Our favourite, at least for the time being, is The Sourdough Grilled Cheese Sandwich Infused Vodka Martini. It’s a meal and a drink in one glass.

Mind-warpingly weird, right? But also super futurist. Like the kind of stuff you used to see on The Jetsons.

And the new king of comfort food is?

Wednesday, January 25th, 2012

Drum roll please … The grilled cheese. Yes that’s right, as the sun sets on The Burger a new Grilled Cheese Dawn rises.

We’re huge fans of this tasty delight and we think it’s high time he was named the king of comfort food.

Yummy.

2012 – The Year of the Potato

Monday, January 23rd, 2012

This humble starch has been our friend through good time and bad; and we are all delighted that it will take top honours this year. 2012 – year of the Potato – who would have thought?

Well done little spud, we are all incredibly proud of your latest achievement.

Niche Hyperlocal Cuisine

Friday, January 20th, 2012

Man that’s a mouthful. Doesn’t it sound ridiculously complicated?

Basically – for us laymen – it’s what Margot’s been doing in the Tasting Room for the last few years. Which is using local ingredients to create African inspired cuisine.

But to pass as niche hyperlocal cuisine it needs to be truly local, both biologically and culturally.

It’s worth remembering that definition because, as this trend continues to grow, there are bound to be a few impostors who try get in on the action.

Asian Food is Fast and Casual

Wednesday, January 18th, 2012

Burgers, pizzas and Mexican food have all been fast food staples for years. They’ve been primped, tweaked and reworked to the point where there is nothing left to invent. This has left room for fast foods latest belle of the ball – Asian.

It’s the takeaway space where you can really expect to see and taste the interesting and unusual in 2012.

Yum!

Rent a Garden?

Monday, January 16th, 2012

Apparently renting someone’s garden for a holiday is a big trend in the UK and Europe. Yes you read right, you can rent someone’s garden for your camping holiday. Don’t believe us, well you can click right here …

Travelers looking to save but still enjoy a relatively private holiday, without being bugged by other weird camping enthusiasts, should look into this one. Insiders say that rental demand is expected to grow, faster than a fertilized shrub, during the London 2012 Olympic Games. Consider yourself warned.

If you’re looking to make a few extra bucks this year why not rent out your spot of greenery? This concept hasn’t yet taken off in Cape Town, Franschhoek or any of the surrounds so you could have first-to-market advantage. Nice.