The Whiteley Members Club

Neil Jacobs, CEO at Six Senses

Neil Jacobs is CEO of the iconic hotel and residencies group, Six Senses. Here, he speaks to Samantha Welsh about the brand’s wellness model

LUX: How far are your wellness beliefs rooted in your personal values and lived experience?
Neil Jacobs: It started after studying Hotel Management at the University of Westminster, French Civilization at La Sorbonne University and Italian culture and art in Florence, knowing I wanted to travel and use the languages I’d learnt; I figured the hotel business was a great way of incorporating it all.

My personal passion and love for wellness, sustainability, and travel then played a part in my next steps to joining Six Senses and, naturally, my aim has been to elevate the brand in terms of responsible design, green initiatives and wellness programming. By broadening the company’s global footprint, we’ve been able to create these wonderful spaces and opportunities for people to live and create their own experiences with these things, in a plethora of environments.

Having the opportunity to apply my skills and experience to this unique brand, whilst leading a group of dedicated and likeminded professionals on a daily basis, is a personal joy.

Six Senses Kaplankaya, Turkey

LUX: What is the approach to embedding sustainable values from ground up through every resort? How do you measure their impact?
NJ: Sustainability is embedded into the very fabric of every resort, something we can only achieve if it is the first thing we think about when we approach a new project.

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Our eco-conscious approach to real estate starts with thinking about how we preserve, celebrate and enhance the local and global environment, as well as the local community and cultural heritage of the location. Naturally, this means taking a bespoke approach to each resort. We make smart use of our land topography and use renewable building materials, and use local materials wherever possible to reduce our environmental impact.

The Forestias in Bangkok

We undertake rigorous analysis to ensure we can successfully and accurately measure the impact of each project and continue to learn for future projects. For example, in 2020, the renewable electricity that was generated across our resorts reached an amount powerful enough to power fifteen world cup football pitches.

To us, sustainability doesn’t just mean our buildings are sustainable, it’s also about encouraging residents and guests to live sustainably long term. Many of our resorts and residences now feature Earth Labs, where otherwise discarded materials are recycled and reused. Guests and residents can join workshops and sessions to learn how to reduce their own consumption and re-use materials, the aim of which is to instil long-lasting sustainable mindsets.

The Forestias is made up of 27 residences, set in a purpose-grown forest in Bangna, Bangkok

Over the coming years, as we learn more and more from our existing projects, sustainability will continue to show up more meaningfully through in-resort environmental impact reduction, including passive cooling of the properties, electric transport options for guests and the use of biodegradable cleaning products.

Across our resorts, we are already working hard towards being fully plastic free. Resorts have never used plastic bottles or miniature plastic amenities, and plastic straws were eliminated before 2016. For example, in 2018 alone, more than 5 million plastic items were eliminated, including over 1,200,000 coffee capsules, over 52,000 plastic bags, over 26,400 toothbrushes and over 460,000 bits of packaging.

LUX: How does your vision for the Residences’ portfolio translate into screening macro market opportunities and micro-locations, masterplanning site assembly, partnerships, local collaborations?
NJ: Because the approach to each project is so individual, we make decisions on a case-by-case basis as to whether we incorporate residences into new resorts, as buyer motivations can differ greatly to those that drive people to stay in resorts as guests.

The Penthouse pool at the Six Senses Residences, The Palm, Dubai

We aren’t afraid of delivering resorts in remote locations, but sometimes this isn’t the right fit for residences, and vice versa in other locations. Thanks to our teams and their knowledge and understanding of the local market and global appetite, we can make fully informed plans and decisions on what we build and where we build it.

It’s key that the project and location is innately right for us, and an important initial step is getting onto the land to make sure it is speaking to us, and we can feel the connection. We like to conduct meditations or rituals, and in the past have bought in a sacred geometer to analyse the energy of the land.

The Whiteley Six Senses Hotel is opening in London in 2023

Once we’ve made these decisions, we begin conversations with potential development partners. With such strong company values, we’re highly selective with who we choose to work with and always ensure our partners share our vision and values.

For example, we are working alongside Finchatton for the first UK Six Senses Residences at The Whiteley. This was a significant milestone for us; to expand into one of the world’s most iconic gateway cities, and we wanted to wait for the perfect opportunity and partner. Finchatton’s hallmark quality matches our own, and the opportunity to collaborate and transform a significant architectural landmark was too good to miss.

LUX: Where did your idea come from, to bring nature, wellness and healing to the global metropolis?
NJ: If you look at the history of people who come to our resorts, it would typically be for a short getaway – a couple of weeks maximum. They’d immerse themselves in the wellness programming, enjoying the facilities we have on offer, resetting in our beautiful and remote locations but then quickly return to their fast-paced lives back in their home cities.

We wanted to find a way to connect the dots, and create these retreat-like spaces, offering relaxation and reconnection, in a location that is much more accessible for everyone: the awareness that often the global elite, while they have the means, don’t always have the time. This is where the migration into urban locations began for us.

Each residence at The Forestias comes with a private pool, rejuvenating onsen and organic gardens where seasonal fruits and vegetables can be grown

When we are considering bringing a residential component to our urban locations, it is almost a no-brainer. Alongside our exotic, rural and alpine locations, we want to be in gateway cities, located in the prime neighbourhoods of the best urban communities in the world. The market for this type of home for the ultra-high-net-worth is very strong, which meant there was also a clear and compelling business decision to grow our portfolio here.

LUX: What is the membership model? How is it differentiated from other hospitality Groups’ super prime residences?
NJ: We offer a unique experience to our residence owners; combining the luxury and sought-after amenities of resort life, but with the privacy and personal touches of owning your own space. Owners benefit from exclusive resident savings, as well as VIP status recognised across all Six Senses hotels and resorts around the world.

At Six Senses, we pride ourselves on offering a best-in-class service, and our level of care and attention to detail is what sets us apart from other luxury developments. This unparalleled level of service is in part thanks to our hospitality roots, extended so that all of our owners can fully enjoy the privileges of a hotel or resort, with every aspect taken care of.

At the core of the Six Senses Residences The Palm, Dubai is Six Senses Place, providing residential owners unique space purely for mental and physical wellness

Owners have the option of placing their home into hotel rental portfolio, which opens up an additional income opportunity via renting their homes when they are not staying there. As properties are wholly managed by Six Senses, it’s a completely hassle-free process.

Read more: Coworth Park, Ascot, Review

Owners who place their home in our rental programme automatically take advantage of our furniture packages as standard – with each home inspired by, and designed in line with, the nature of its environment and local community. Dependant on the resort and stage of construction, there are also sometimes opportunities for owners to personalise design details, such as material choices.

LUX: What is next for U/HNWs who seek multi-based sustainable superluxury living? And do you have your personal capstone?
NJ: The Six Senses brand was born from the desire to help people reconnect with themselves, others and the world around them. One of our core goals, is to continue to create a global footprint and allow people to experience our brand in different environments.

The exterior of the Whiteley Six Senses

Looking ahead at 2023, we are expecting a continued increase in the philanthropic buyer across the branded residences sector. High-net-worth buyers are increasingly seeking a home that has been created in a socially and environmentally mindful way, rather than just investing in purely bricks and mortar.

We are already well placed to respond to this rising demand, thanks to our responsible approach towards all projects through our thorough and sustainable practices.

In terms of a personal favourite of mine, I couldn’t quite say. That being said, part of the richness of my job is the opportunity to interact with our hosts around the world and the buy-in to the brand that shows up in each location. So, my favourite tends to be the project I’m visiting at the time!

Find out more: sixsenses.com/residences

Clinique La Prairie has established itself as a leading name in longevity research, offering wellness programmes for over ninety years. For its inaugural escape far away from its traditional Alps and Lake Geneva landscape, the brand has set base on North Island Resort in the Seychelles to create a complete Clinique La Prairie experience

Clinique La Prairie’s philosophy on anti-aging grounds itself on a holistic system, balancing the body and mind with a longevity method supported by four pillars: medical science, nutrition, well-being, and movement. Curated by experts flown in from Switzerland, the week-long detoxification programme at North island is composed of heavy metal screenings, regenerative wellness, and detox nutrition to purify the body. The island’s wildlife sanctuary provides the backdrop for the physical segment of the retreat, offering a range of activities from yoga and tree planting to bike riding and snorkelling.

The resort hosts 11 hand-crafted villas, all surrounded by the Indian Ocean. Nature is a huge part of Clinique La Prairie’s philosophy, with sustainability at its core. The brand accentuates that small steps taken by individuals are the building blocks of global impact.

Clinique La Prairie’s Sonia Spring explains “sustainability for us is making sure that when people leave, they are making the right choices; whether that’s how to live, with regards to what they eat and also how they manage stress. This is related to sustainability because if you learn how to deal with stress, you can nurture yourself properly and make good choices such as having the right quantity of food, in the right way, looking more into local foods around you. By spreading these and in turn spreading these lessons that you have learned because its made a good impact in your life. Conveying these values to others, for us, also brings in the element of longevity.”

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Internally, the brand aims to educate staff on more sustainable ways of operation, such as reducing waste, but also engraining more considerate decision-making in all areas.

Read more: Luxury Travel Views: Brenner’s Park-Hotel & Spa, Baden-Baden

The collaboration between Clinique La Prairie and North Island is in itself an ode to nature, borne from the serendipitous meeting of both owners, whose shared vision of exquisite hospitality delivered in surroundings of natural beauty is woven into the core of the retreat.

The partnership sees a symbiotic marriage of science and nature, hosted on an island that is both exclusive and private while retaining a “barefoot luxury” approach.

Priced at €68,000 for single occupancy and €85,000 for double occupancy

Find out more:

cliniquelaprairie.com

north-island.com

Simon Hodges photographed by Matt Porteous

Life coach Simon Hodges has transformed the lives of royalty, entrepreneurs, billionaires and their families. In this month’s column, he reflects on his own unwanted feelings and offers advice on how to break out of self-sabotaging patterns of behaviour

I am writing this month’s column from the beautiful island of Mallorca, taking a break from the endless stream of Zoom calls, and the repetitive rhythm of life under the cloak of the pandemic.

Ten days into my holiday, I find myself reflecting on how I could have let my life become somewhat grey and joyless, even a little anaesthetised. Yes, I know that this is a big admission from a life coach and some of you may quite rightly question my ability to what I preach! But what I’m able to see clearly now is that these unwanted feelings crept up on me, like a fog that moves slowly and purposefully through the valleys, finally reaching even the higher ground.

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That is to say, it can be hard, in these times, to know your ‘up from down’, your ‘right from wrong’. Your compass loses its bearings and you end up feeling lost. So, how can we begin find our way again?

Breaking old patterns

One of the most powerful tools we are taught as life coaches is the use of a “pattern interrupt.” In layman’s terms, this is a simple technique to stop a client in his / her tracks when, as a coach, you can see he / she is repeatedly playing out a self-sabotaging pattern of behaviour. A classic example of this is when I see a client consistently rationalising unwanted circumstances by blaming others or external factors. This kind of behaviour keeps you stuck in victim mode, which is a fear-based way of thinking and feeling, and ultimately, it’s self-sabotaging. If you want to see positive change in your life, including your relationship with others or your career, you first need to change the way you show up and start taking responsibility and ownership for your circumstances and recognise that this is always in your control.

When I am coaching a client and I can see they are stuck in a self-sabotaging pattern, I might choose to radically change the tone and pace of my voice, throw in a swear word or make a joke about what I just heard them say. This usually gets that person’s attention and stops the client in his / her tracks because they are shocked! This in turn makes them pause and reflect for a moment on what just happened and why.

A cove off the coast of Mallorca. Photo by Eugene Zhyvchik

Good things happen when we stop and reflect

It is only when we stop and reflect that we open the doorway to new ways of seeing. For me, Mallorca, where the sun shines most days, where the language, culture, food and rhythm of life is so different from my norm, has been my “pattern interrupt.” It has forced me to stop, and realise that I was stuck in an unwanted pattern of behaviour.

Read more: A guide to Beirut by architect & musician Carl Gerges

My challenge to you is to consider the following simple questions and then ask yourself if you, too, need a “pattern interrupt” and a shift in perspective:

• What are the prevailing emotions you are feeling day to day, week to week? Please label them and if you can, list them in order of their frequency (i.e frustration, resentment, anger, sadness, joy, contentment, peace, hope, gratitude) and consider whether you like what you read!
• What is missing from your life right now that you want more of? Again, please be as precise as you can be….i.e. ‘I miss freedom, I miss variety, I miss spontaneity, I miss connection, I miss fun.’ And consider what you are prepared to do to prioritise just two of these in your life moving forward.

Change it up!

Finally, be kind to yourself. Don’t beat yourself up if you find that you’re stuck in a self-sabotaging pattern; if in doubt, you can always change something. As Einstein said (possibly not in these exact words), “The definition of insanity is to do the same thing and expect different results.”

We all need variety in life. We all need a break from the routine, the mundane and definitely from the relentless. So, please give yourself the gift of “shaking the trees” and pattern interrupt yourself out of the fog!

Find out more about Simon Hodges’ work: simonhodges.com; @simonhodgescoaching

Culture A’s hospitality projects include London’s new wellness hotel Inhabit, which will open this summer. Image courtesy of Inhabit Hotels

Anne T. Rogers is the founder of Amsterdam-based art consultancy  Culture A, which curates collections and experiences for a range of clients from hotels to luxury retail and residential. Here, she speaks to Candice Tucker about visual storytelling, AI-generated art and how to curate a collection at home

Anne T. Rogers

1. What inspired you to create Culture A?

I’m a trained art historian and experience strategist. After years of working in curating, interior design, and retail design, I saw the opportunity to position art as an experience as well as an investment. I started Culture A to curate and produce art as something that transforms a public space. Art is an important design differentiator, particularly for clients such as hotel owners, property developers, and retail brands. We find the best art suitable for investment, visual storytelling, or pure aesthetics.

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2. Why do you think there’s been such a dramatic rise in experience culture?

It’s an interesting time where we’re focusing on the benefits of community, but not at the risk of the individual. Self-love, self-care, wellness: these are all hot topics right now. I think the rise of experience culture is tied to this. Generally speaking, we like to be a part of something that feels bigger than ourselves, but also have the space to find our own interpretation and act upon that feeling. Experience culture is about encouraging engagement and acting on it. For me, art is visual storytelling, and visual storytelling is a key component to experience design. Looking at art encourages discussion, individual interpretation, and personal connection. How many other consumer goods spark such freedom of expression?

An artwork by Amsterdam-based artist Camille Rousseau for Inhabit London. Image courtesy of Culture A

3. Where does your curation process begin for a hospitality project?

I adopt the mindset of a guest, dig into the brand story, and ask: how can the art experience enhance the customer journey? For hospitality projects, I approach curating through the lens of experience design versus museum design. It allows me to consider diverse audiences and how to best integrate art into the context of a brand. For example, when curating the art collection for Inhabit, a new London hotel focused on wellness, I really wanted to illuminate the brand’s vision for health and wellbeing. To start, we did a deep dive into research around wellness, urban oasis, colour psychology, and nature in London. We then developed curatorial themes in relation to Inhabit’s ethos and sourced our pieces accordingly.

Read more: Alia Al-Senussi on art as a catalyst for change

4. Could you share any tips on how to curate and frame art in your home?

Build a collection slowly and one that reflects your tastes and interests. Frame it professionally to avoid damage and maintain the investment. Don’t ignore key vantage points in your home. Where does the eye instinctively go when you scan the space? Hang art in those areas and study how each work relates to the other in the context of the space. This could be done thematically, by scale, by colour, or a mix of all three.

An art scarf designed by designer Lisa King. Image courtesy of Culture A

5. What artistic and design trends do you foresee emerging this year?

A growing demand for slow and considered art and design. People will ask themselves, “What do I really need and what do I really enjoy?” It’s a time to re-configure and refresh the spaces already lived in. As for design presentations and sourcing, virtual viewing rooms are certainly on the rise. I recently completed a project that was largely approved because of how successful the artwork looked in our virtual reality demo. Right now, we’re also experimenting a lot with AI-generated art driven by a brand’s heritage and image archive.

6. Which contemporary artists are you currently keeping your eye on?

Landon Metz, Matt Gagnon, Sarah Crowner, Kapwani Kiwanga, Martine Gutierrez, Miya Ando, Loie Hollowell, Douglas Mandry, Tyler Mitchell, Nicolas Party, Anne Hardy, Hugo McCloud, Emily Kiacz, and Wyatt Khan. Also, anyone working with AI technology to generate art and design.

Find out more: culture-a.com

The Heritage Suite Bedroom at Castello Del Nero, Como Group’s latest opening in Tuscany

Olivier Jolivet has sat at the helm of COMO Group since 2017. He oversees the COMO Hotels and Resorts portfolio across 15 locations, and masterminded the launch of Castello Del Nero, the group’s first property in continental Europe. Here, Jolivet tells Chloe Frost-Smith why the luxury travel industry will see an increasing demand for small hotels, private residences and wellbeing experiences this year

Olivier Jolivet

LUX: What sets COMO apart from other luxury brands?
Olivier Jolivet: COMO and its businesses are unique in the luxury landscape. Since its inception, the shareholders stayed the same, which provides stability to the organisation and the opportunity to think long term. It’s a massive competitive advantage, especially when recruiting the right talents. COMO is not only a brand, it’s a ‘lifestyle‘ and this why we have invested in fashion, wellness, sport and will continue to do so in the future.

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LUX: COMO is currently reopening properties in select destinations after temporary closure due to the pandemic. How’s that going?
Olivier Jolivet: One of our founding purposes at COMO has been our 25-year commitment to holistic wellbeing among customers, staff and the communities where we operate. As our properties re-open, we continue to adjust measures to remain in line with different government guidelines, and when we are in doubt of guidelines, we will always go further to ensure the safety of staff and guests.

In the long term, health isn’t ever a quick fix ,but a life-long commitment. This is the driving force behind COMO Shambhala – the wellness heart of COMO, which has always prescribed an integrative approach to wellbeing.

LUX: Can you tell us a bit about the launch of COMO Shambhala By My Side?
Olivier Jolivet: COMO Shambhala By My Side is an innovative digital wellbeing companion, launched by COMO Group’s holistic wellness brand, COMO Shambhala, to bring wellness programmes and personal consultations into homes around the world. The online platform brings together the holistic expertise honed at both COMO Shambhala Urban Escape in Singapore, and COMO Hotels and Resorts wellness locations around the world. Through the digital platform users can access COMO’s rich network of international experts. COMO Shambhala By My Side provides a sanctuary for those who seek tranquillity and the inspiration to stay active during these uncertain times and beyond.

The Bayugita Master bedroom at COMO Shambhala Estate, and above, the treatment room in the retreat villa

LUX: What’s your approach to sustainability for now and in the future?
Olivier Jolivet: No matter the location, we operate with the belief that we can deliver unique experiences for our guests while operating sustainably. We reduce our consumption and source locally, managing our water and energy to minimise our impact on the environment. We celebrate local culture and support the domestic economy, offering immersive and authentic experiences. This is true for all the business we operate.

We have a long-term philosophy and sustainability has always been a key part of our make-up – we just don’t feel the need to shout about it.

Read more: Why Sofia Mitsola is one of our artists to watch in 2021

LUX: You recently oversaw the brand’s first venture into continental Europe, Castello del Nero. Why Tuscany?
Olivier Jolivet: When you want to be an international lifestyle brand, it is difficult to avoid Italy. Tuscany is one of the most amazing regions of Italy with its history, its landscape, its tradition and food. You will always have a strong local market and a great international appeal.

The exterior of the chapel at Castello del Nero

LUX: You have managed two luxury travel brands with Asia-Pacific origins – your current role with COMO and your previous position at Aman Resorts. Is this coincidence, or is there something in particular that drew you to these destinations?
Olivier Jolivet: Even if these two brands have the same geographical origin, they are very different in their conception and in their history, and yes, I was very curious about it. What drew my attention is probably the myth around them and their huge potential for growth.

Read more: Artnet’s Sophie Neuendorf on the rise of a new Renaissance

LUX: Bhutan is a relatively unusual country to have in the portfolio. What is your thought process when it comes to scouting out new destinations?
Olivier Jolivet:  We look for destinations with soul. Our hotels inspire people to live fuller lives and make a meaningful difference by creating experiences worth re-living, whether it’s meditating at an ancient Bhutanese temple or diving with manta rays in the Maldives. Our guests want to satisfy their quest to explore our destinations with COMO.

A water villa at COMO Cocoa Island resort

LUX: How do you think the coronavirus crisis will affect the luxury travel in general and your group in particular?
Olivier Jolivet: Travellers will opt for smaller groups, more intimate locations and specialised offerings instead of 300-bedroom hotels. Our hotel business model has always catered to this, focusing on the soul of each destination, offering limited rooms and suites, and catering to those who seek to improve their wellbeing. For COMO, it’s not about long-term change; our core philosophy toward proactive wellness isn’t changing, it’s just never been more front of mind. We are successful not by chance, but because we continue with our vision.

LUX: What travel trends do you anticipate emerging in 2021?
Olivier Jolivet: I have always said that luxury has something to do with space and intimacy. It is now more relevant than ever, and small destinations will prevail. Travellers are on a pursuit for privacy and intimacy, and we’ve noticed an increased demand for our private villas and residences, as well as private, exclusive experiences. I also predict there will be a strong emphasis on people wanting a wellbeing offering.

LUX: Do you have any new developments in the pipeline?
Olivier Jolivet: We are focusing on developing our lifestyle component by investing into new trends, new businesses and new destinations. We’re also in the process of launching our COMO Club, with access to the world of COMO from hospitality to wellness, sport and fashion.

Find out more: comohotels.com

Sea Nettle jelly fish might appear calm and graceful, but their tentacles are covered in stinging cells used for hunting. Image: screenshot from Monterey Bay Aquarium’s live jelly cam

We’ve found a new form of meditation: watching the graceful drift of Monterey Bay Aquarium’s jelly fish via a live underwater cam

Monterey Bay Aquarium in Monterey, California is a non-profit aquarium famous for its conservation efforts and protection of rare marine animals. Like most places, the aquarium is currently closed to the public, but thankfully, the live cams are still up and running, giving isolated audiences across the globe a real-time view of their underwater environments, resident sharks, penguins, birds and jelly fish.

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Image: screenshot from Monterey Bay Aquarium’s live jelly cam

Our personal favourite is the live stream of the sea nettle jellies, whose bodies expand and drift mesmerisingly through the water to a soundtrack of ambient music. We recommend tuning in daily (via YouTube) as a form of easy relaxation. If you’re looking for a more structured meditation, the aquarium also offers a variety of guided videos featuring the moon jellies, kelp forest and open sea.

Watch this space: our upcoming Summer Issue features an interview with Monterey Bay Aquarium’s Executive Director and conservation legend Julie Packard. 

Find out more: montereybayaquarium.org

Gaggenau’s new combi-steam ovens 400 and 200 series

Last week, LUX attended the launch of Gaggenau’s new combi-steam ovens, presented alongside underwater artworks by artist Jason deCaires Taylor and food prepared by executive chef Phil Fanning

Steaming food might be the latest trend in healthy eating, but it’s also a way of enhancing the natural flavours of ingredients. With an increased capacity of 50 litres, Gaggenau’s new combi-steam ovens offer chefs – both budding and professional – the opportunity to get creative with their steaming.

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At the brand’s launch event in Fitzrovia, London, executive chef and owner of restaurant Paris House Phil Fanning showed guests the kind of results that a Gaggenau combi-steam oven can achieve with not just vegetables, but also meats, baked goods or pastry.

Chef Phil Fanning preparing dessert using a Gaggenau combi-steam oven

Gaggenau’s ovens work by combining hot air with varying percentages of humidity (ranging from 100 to 0%), whilst an in-built probe monitors the temperature and continually revises the estimated cooking time to ensure best results and the preservation of nutrients.

Read more: Chef Alain Ducasse on the importance of telling your own story

Gaggenau’s new ovens shown alongside artworks by Jason deCaires Taylor

Strikingly sleek and minimalist in design, the ovens were presented alongside a series of intriguing glass-encased underwater sculptures by British artist Jason deCaires Taylor. Made from pH-neutral cement, deCaires Taylor’s sculptures are ordinarily encountered on the seabeds where they transform into coral reefs as they are consumed and naturally transformed by aquatic microorganisms. Viewed in this new setting, the artworks appeared even more otherworldly, whilst also inviting guests to reflect on the poeticism of the steaming process.

For more information visit: gaggenau.com/gb/

The grand exterior and park of the Brenners Park-Hotel & Spa in Baden-Baden

Our editor-in-chief reflects on travels to some of the world’s great hotels, old and new, across Europe and Asia

Brenners Park, Baden-Baden

Swing open the balcony door at the Brenners, and you are in a fairytale land of luscious trees and deep lawns, with a stream running along the end of the garden in front of you. Locals and tourists stroll along the path beyond, kids run in the flower-bedecked meadow.

Not that long ago, Baden-Baden in Germany was pretty much the place in the world to come to get away from it all. In the days before jets, the view from the Brenners Park, overlooking the gardens, with the tops of the hills of the Black Forest immediately beyond, and the opera house just down at the end of the park, was as good as it could possibly get.

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It feels pretty good right now. I ease myself into one of the balcony chairs, listening to the birdsong, reflecting that we are in the heart of Europe, a tiny distance from my home, somewhere unencumbered by the over-commercialisation of modern tourist destinations, and without hurricanes, typhoons or sweltering heat.

The hotel is in a little valley which itself is the centre of the spa town of Baden-Baden. Walk out through the grounds, over a little bridge, turn right and you are in a Baroque town centre within around four minutes’ walk. The park itself feels like the hotel’s back garden. Arriving at the grand entrance, you are aware of drawing up at an institution that has attracted the world’s great and good since 1872. Emperors from Germany to Persia stayed here. The reception area has the feel of the ground country house, rather than a city hotel, and a short climb up an oak-panelled staircase (or in a cute vintage lift) took us to a grand corridor with our suite at one end, and the connection to the adjoining villa containing the hotel’s famous wellness and spa area.

True to its history, the Villa Stéphanie is a health, medicine and recuperation centre in its own right. Sure, you can swim lengths in the conservatory pool and chillax on wooden sun loungers inside facing the park, or outside in the park in summer. You can also have a treatment and a tour of the wet facilities in the 5,000sq m spa, with its pool areas overlooking the gardens. You can also get proper medical consultations and physiotherapy along with everything else – the medical centre is housed in yet another building, adjacent to Villa Stéphanie.

The subtly modernised Fritz & Felix restaurant

I settled for an excellent analysis and treatment session of physiotherapy regarding my tennis elbow (conclusion: too much phone use, and too little actual tennis) after which a refreshing 50-length swim gave me an appetite. We wandered down for dinner at Fritz & Felix, an art-deco styled but distinctly contemporary culinary concept, a restaurant/ bar/kitchen. It was a refreshing contrast to our expectations of a historic German hotel. The menu, all in lower case, featured a delicious looking selection of high-quality but simple dishes: sole with capers, parsley, lemon and olive oil; local pike perch with lentils, balsamic, thyme and olives; fillet of beef with chimichurri and broccoli. The rack of lamb with chick peas, raisins and cumin went down particularly well.

The Brenners Park is part of the same group as the Hôtel du Cap-Eden-Roc in the south of France and the Bristol in Paris, and you can tell with every flutter of perfect service. Pure class.

Book your stay: oetkercollection.com

Mandarin Oriental Singapore’s swimming pools with views across Marina Bay

Mandarin Oriental Singapore

It was late when I arrived at the Mandarin Oriental Singapore. The transfer from the airport was quick, only 15 minutes. But the flight had been delayed, we had circled during a storm, and I had missed my dinner arrangement, so was feeling rather irritable.

I explained this all to the pleasant young lady who met me at reception and took me to my room (in-room check-in is such a slam dunk for a luxury hotel that they should all be required to do it to retain their five-star status) and she sympathised and, in that luxury Asian hotel way, immediately came up with a solution. Why didn’t I go to the poolside lounge bar, Bay@5, still open, for a glass of wine and a bite to eat?

Read more: Back to school with Van Cleef & Arpels

There aren’t many city hotels in the world where the swimming pool bar will be open, let alone tempting, at 11 o’clock at night, but this Mandarin, it turns out, was very much one of them. On exiting onto the pool terrace, I was greeted with a night-time-hued blue pool and surrounding tropical foliage and, across the waters of Marina Bay, an archipelago of black liquid and skyscrapers that is one of the most intimate yet dramatic night-time cityscapes in the world. Being on the fifth floor, we were just raised above the streetscape of the bay area.

The storm had passed over, the sky was starry with a warm breeze. The terrace of the bar area had a few couples and a small group sipping wine, and 80s music playing. I sipped on a beer so cold the condensation poured and reformed and poured again onto my lap, and instantly I felt much improved.

The bar at Mandarin Oriental Singapore

The food was exactly what you might want after a long and jet-lagged journey: I had a vegetarian pizza with San Marzano tomatoes and grilled vegetables, and a hamachi ceviche with coriander. There was a selection of cocktails from Mandarin Oriental bars across the world, some fine Australian wines, and Ruinart Blanc de Blancs champagne, but the draft beer suited me fine that evening – I was the last to leave, and back in my room I was half tempted to leave the curtains open so the harbour lights lulled me to sleep, although in the morning I would have been woken by the tropical sun.

I had a morning in my room before meetings in the afternoon, which was nothing if not invigorating. The decor was contemporary Asian luxury: lots of greys and taupes, some piano blacks, and floor-to-ceiling windows. Fortunately, Mandarin Oriental has not yet fallen for the trend of assuming everyone works lying down propped up on pillows in their beds, and there was a proper office chair and desk, which I shunted around to face the view. On my final morning I had an hour spare, and went back to the pool deck, this time to do some lengths of the huge pool and spend 10 minutes lying under the overhead sun. With a view directly across the harbour and out of the sea, it felt like we were on a tropical island, and in a sense we were. Pretty impressive for a city-centre hotel, and I can’t think of anywhere that beats it for a resort in a city of glamour.

Book your stay: mandarinoriental.com

The Four Seasons Hampshire brings a modern style to its 18th-century English manor house and park

Four Seasons Hampshire

The clouds were dramatic as we headed up the drive towards the brick manor house that is the Four Seasons hotel in Hampshire. The hotel is on a slight hill above open fields of English countryside, and on a sunny day, puffs of white and slabs of grey fought each other for places in the Atlantic-washed sky. Arrival was made even more atmospheric at the sight of three fawn-coloured horses, their riders gently leading them across a lawn to the stable block.

The feeling here is of space and light; you (or your kids) are free to roam down the slope leading around the hotel to the restaurant, café and eventually the shooting field at the back. Inside the building, a covered passageway in the conservatory leads to a spa block with a big indoor pool with a glass roof, and outdoor Jacuzzi and sunbathing area, completely private on an Italianate terrace.

The lounge are of the Wild Carrot restaurant at Four Seasons Hampshire

Our room was a blend of traditional English coloured cushions – pinks, dark pastels, and burnt orange – a combination of leatherwork, ornate wallpapers, with windows looking over the open fields. Less than 40 minutes from Heathrow, you are plunged into a serious English country house experience.

Read more: High altitude luxury at Riffelalp Resort 2222m, Zermatt

We were expecting a slightly formalised English dining experience, but fortunately the management had more sense than that. Wild Carrot, the main restaurant, has been reborn as a kind of grand Parisian bistro. There were leather banquettes, bare wooden floors and no tablecloths, and a menu featuring lots of raw and local ingredients. Typical was the very welcome lightly torched house-cured mackerel with pickled radish and hollandaise, and a main of Somerset salt-marsh lamb rack with roasted cucumber, Greek yoghurt, tomato chutney and mint. All the vegetables are locally grown.

The hotel’s pool is attached to the converted stables

Unlike some traditional English country house hotels, signs proclaim children and dogs are welcome, and there are plenty of activities for both. The riding stables offered us a trek across the fields and around the lakes and hacking around the woodland on horses which had been perfectly matched to our height, weight and experience. There is also a high-wire adventure park, which involves zip wires, ladders and perilous bridges to clamber across, all with highly professional instructors.

There is also tennis, clay pigeon shooting, cycling, croquet and an immensely satisfying spa. The grounds are vast – a walk down to and around the lake and back is enough to work up a full day’s appetite. Altogether, it’s impossible to think of another English country house hotel which offers such a complete range of experiences in such luxury, let alone one so near Heathrow Airport and the capital.

Book your stay: fourseasons.com

The Gstaad Palace was once called, for good reason, the ‘Winter- Palace’

Gstaad Palace

A memory of a place is first recalled by rapid-fire still or moving image (or maybe now a GIF?) in your brain. A few weeks after my visit, my instant memory of the Gstaad Palace was our table at Le Grill restaurant. Wood-panelled walls and ceilings and a thick Alpine carpet, and veneered wooden chairs and occasional tables gave it a mountain chic. Formally dressed waiters bustled around, chatting with guests they have known evidently for years or decades.

They were no less courteous to us, to their credit, although of course we had no common anecdotes to share with them. With Alpine flowers on the thick tablecloths, and cuisine rich and local ingredients, including flambéed dishes prepared at the table by the waiters like a glorious piece of 1970s revival, it was an evening experience unlike almost any other.

Read more: The Thinking Traveller’s Founders Huw & Rossella Beaugié on nurturing quality

There was a fantastic Hungarian traditional string band playing in adjacent bar, alternating with a soulful jazz band. The house Burgundy, poured from magnums, accompanied everything extremely well. You could choose Le Grill to propose to your other half, for a family get-together, or a casual dinner for one – it’s that versatile.

When we drew back the thick red curtains of our suite in the morning, we were greeted by the Alps as drawn by Laurent de Brunhoff, creator of Babar the Elephant. Big, forested round hills dropped into a broad bowl, above which jagged rocky peaks loomed. The Palace is the cornerstone of Gstaad, the reason the village has become one of the epicentres of wealth in Europe. In winter, after dinner at Le Grill or one of the other restaurants, you would roll down to the GreenGo nightclub, with James Bond and Pussy Galore sitting on corner sofas sipping two olive martinis as Julio Iglesias rocks the dance floor.

Today, the hotel’s modern spa adds a warmer kind of seclusion from the outside world

In summer, when we went, the nightclub is a swimming pool, connected to the spa (open year round) and looking out onto a garden with a cute kids’ playground, and lined by the hotel’s famous clay tennis courts. Here, you can play as if you were born with a pro living in your garden house (as many guests likely were) with a 270-degree view of the mountain bowl of the Bernese Oberland. If you need something bigger than the hotel’s internal pool, wander up to the Olympic-sized pool the hotel shares with the village (it has its own sun-lounger area, and this is a very posh village). We loved our simple, abundant mountain-food lunch at the pool bar.

The Palace is the kind of place which makes you feel very welcome, but at which it is always evident that there are layers of society into which money simply won’t buy. In its lavish lounge and bar area, just behind reception, old families from Germany, Switzerland and Italy, whose forebears have been coming here for generations, chat easily about art, girls and boys, and schools. The windows in the corridor leading down to the restaurant contain watches and jewellery, from famous brands, that simply might not be available to you unless you know them personally.

The service, however, is sublime for everyone – there was not a flicker of an eyebrow when we booked a tennis court, arrived on the court, and realised we didn’t have any rackets or balls. They were served up in an instant. I just enjoyed sitting on the terrace at breakfast, picking out a gluten-free croissant, looking out over the view, and catching snippets of cultured conversation in several European languages. Perhaps we will be coming back here for generations also.

Book your stay: palace.ch

This article was originally published in the Spring 2020 Issue.

Italian entrepreneur Flavio Briatore’s newest restaurant opening offers a lad-back fine dining experience in Knightsbridge

Flavio Briatore has never stood still. From Formula One racing, to a nightclub empire, to high-end restaurants, he has transformed all the industries he has been involved with. At the heart of all his work is glamour and luxury, and his latest dining offering, Maia in the heart of London’s Knightsbridge, takes this to a new level. Kristina Spencer investigates

Adrenaline, excitement, adventure – these have been a part of Flavio Briatore’s life since the early days. Born in 1950, the Italian tycoon worked as a ski instructor and a door-to-door insurance salesman before meeting Luciano Benetton, founder of the eponymous clothing company. Known for his business wit and endless charm, Briatore was soon appointed Benetton’s director of American operations and went over to the US to open more than 800 stores during the 1980s.

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In 1988 in Australia Briatore saw his first grand prix and a year later was named commercial director of Benetton’s Formula One team. The Italian understood that, for the audience, racing was less about the mechanics behind the operation and more about the spectacle and the excitement. Formula One had never seen anything like him before – Briatore transformed the sport into one of the most glamorous on the planet, and made a fortune along the way.

The restaurant Maia offers a swinging sixties-inspired ambience

It was Briatore’s ground-breaking vision that made Benetton a winning team within five seasons. Demonstrating his skill as a talent spotter, in 1991 he signed the driver Michael Schumacher, who won his first titles in 1994 and 1995. In 2000, after Renault bought Benetton’s team, Briatore signed a contract with Fernando Alonso, who was 18 at the time. Five years later Alonso won his first World Drivers’ Championship.

Briatore’s vision was one of success, and he loved what came with it. He dated models Naomi Campbell and Heidi Klum, launched a luxury clothing brand and eventually entered the luxury hospitality industry. Why? “My whole life has been about luxury. It’s where I feel most at home, and I wouldn’t do anything else,” he declares.

The businessman owns a Spa resort in Kenya and nightclub-restaurants in Monte-Carlo, Tuscany, Dubai and London. His most recent addition is Maia, on Hans Crescent in the heart of Knightsbridge, offering both traditional Italian dishes and plant-based choices. With Maia, Briatore wanted to create an “around-the-clock venue,” where you could spend anywhere from an hour to the entire day. “You can have a business lunch or an early evening aperitivo and carry on through to dinner. Maia is dynamic and adapts to the time of the day with a different atmosphere and offerings.”

Maia’s menu features traditional Italian dishes as well as healthier options

Maia is open all week for breakfast, lunch, dinner and everything in between. Its mission is to bring the soul back into the neighbourhood and create a go-to place for the locals, be it for a laid-back afternoon aperitivo or a family celebration. “Many Knightsbridge residents are already regulars,” says Briatore. “They come back because the staff know them by name and they feel they are taken care of.”

The menu has an array of contemporary versions of Italian classics, with vegetarian and vegan options. But can Italian food really be healthy? “Italian food is so versatile,” laughs Briatore. “Beyond the clichés, you will find a choice of fresh, seasonal dishes,” created by Michelin-trained Head Chef, Mauro di Leo. There are the usual suspects: cacio e pepe, veal Milanese and white fish ceviche with veggie crisps. But there is also a detox Maia salad (chopped kale, broccoli, cauliflower, parsley, carrots, sunflower seeds and lemon-ginger dressing) and an abundance of avocado on the menu. Maia might be onto something.

Health and wellness have been buzzwords for some time, but over the past couple of years they have changed the food industry. Rather than simply a trend, wellness has become an ongoing commitment, especially amongst millennials and Gen-Zs who deeply care about having a healthier lifestyle; and although it comes at a premium, they are ready to pay.

Francesca Giacomini’s protein salad bowl at Maia, Knightsbridge

Which is where Maia comes in. “All around us, we are being given more and more opportunities to eat a plant-based diet; it’s good for us and good for the planet so I can’t see that going away,” says Briatore. “Being Italian, this trend is actually what our food culture is based upon, and not that different from what our parents and grandparents put on the dinner table every day.”

The restaurant offers a healthy and nutritional menu from its in-residence wellness advocate Francesca Giacomini of ‘Francesca The Method’ fitness and nutrition plans. But Maia shouldn’t be mistaken for a health parlour: the afternoon tea is a treat with freshly baked cakes and pastries, and if you are after something stronger, Richard Woods, the award-winning mixologist, will mix you a drink.

Maia’s interior is subtle, referencing the 1960s with comfortable chairs and soft furnishings in dark leather around dark, glass-topped tables. Come evening, the curtains are drawn over floor-to-ceiling windows and the lights go down. It is important not to distract from the atmosphere, according to Briatore, as “the guests are at the heart of the restaurant – clients are the best decor we can get”.

The restaurant may be the newest addition to the Billionaire Group, yet it is certainly not the last one – early in 2020, Briatore will be opening a Crazy Pizza in Monaco, following its success in London, and Billionaire Riyadh will be launched. Briatore’s ambition is to continue to grow his empire – he brings a lifetime of experience with him . “I believe in calculated risk” he says “and I have learned you can’t always win but it sure feels great when you do!”

Find out more: maiamood.com

This article was originally published in the Spring 2020 Issue.

Visitors to The Garrison Club at Chelsea Barracks are greeted by the art-deco inspired lobby

Chelsea Barracks in Belgravia is one of the most spectacular luxury developments in the world. And at its heart is the semi-secret Garrison Club, a discreet private space where an all-star team of concierges look after their residents every need, as Anna Tyzack discovers

It’s a typical Belgravia street scene – majestic townhouses, gleaming black railings, sausage dogs, cyclists and shoppers. Yet behind the pale stone buildings of Chelsea Barracks is a secret organisation, working 24/7 to ensure the residents of London’s newest neighbourhood want for nothing. “Anything’s possible,” explains André Bremermann, general manager of Chelsea Barracks. “From private jets to movie screenings, from business meetings to introductions to prep schools – we have the relationships in place to make these things happen.”

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The Garrison Club is not dissimilar to the Society of the Crossed Keys in Wes Anderson’s 2014 film The Grand Budapest Hotel – it’s formed of leading concierge staff from five-star hotels, as well as prime developments such as One Hyde Park and 199 Knightsbridge. Never before has a service on this scale been available to an entire community – every resident in the 5-hectare Chelsea Barracks development is automatically a member. “What we’re doing here is unique,” Bremermann says. “Chelsea Barracks is not a gated community, it’s a new and exciting part of Belgravia – yet residents can enjoy the security and services of a five-star hotel.”

The Chelsea Barracks townhouses

An average Belgravia townhouse, according to luxury staffing agency, Greycoat Lumleys, has a staff of five or six; residents in 8 Whistler Square, which is just one building within Chelsea Barracks, have access to a team of more than 38 people. This is what makes The Garrison Club so ground-breaking, says Bremermann: residents enjoy the same freedom and anonymity as any Londoner yet with a powerful support network at their fingertips. “They can contact us via the Chelsea Barracks Residents app or on the phone,” he explains. “It’s the modern equivalent of bygone Belgravia when households had footmen, valets, butlers and housekeepers.” Indeed, there’s even a Garrison Club Rolls Royce parked up by the main entrance, ready to whisk residents to Harrods or anywhere else they want to go within a two-mile radius. “You see cars like this at the world’s finest hotels but never private residences,” Bremermann says.

Read more: Sea2See recycles marine plastic to create fashionable eyewear

His team are well aware that true luxury is time – and this, he says, is The Garrison Club’s main consideration when responding to their members. Residents at 8 Whistler Square are greeted by the same faces each day, who will offer to help with their shopping, ask if there is anything they can organise, without ever being intrusive. “It’s about having the right presence and being intuitive enough to read people,”

Bremermann says, “Never a long conversation but always an acknowledgement.” The Garrison Club runs the communal parts of the development, which so far include a Technogym, Elemis spa and 20m pool, connected to the residences and townhouses via lifts and underground walkways. With the app, residents can book training rooms or a Pilates studio, or treatment suites in the Elemis spa. “We know leading personal trainers and beauty therapists and can put our members in touch with them,” Bremermann says.

Residents of the new townhouses at Chelsea Barracks are able to use the facilities of The Garrison Club, such as the spa and pool (above)

His team also runs the private cinema, which has tiered seating for 16, blankets and a popcorn and drinks bar, and the games room with private drinks cabinets for residents and a billiard table. “We can arrange food and drinks at any hour of the day,” he says. “We’ll get to know the residents and make sure we have what they want to hand.”

Read more: Introducing the next generation of filmmakers

The private business suite, with lounge area and two boardrooms, is a surprise hit with residents, who are opting to work from home rather than travel into the office. The Garrison Club staff are on hand to provide tea and coffee and help with the video conferencing and other technology. “If lunch is required, we can arrange for it to be delivered from Daylesford Organic up the road within an hour,” Bremermann says. “We enable our residents to be flexible – which is another luxury in today’s world.”

Residents can make use
of the business centre

For families, the fact that The Garrison Club has relationships with top private schools including Garden House and Eaton House is reassuring, as are its links with leading staffing agencies who can source nannies, housekeepers and drivers. The club can help organise events such as 21st birthdays and christening parties in the opulent Residents Lounge, which can be booked for a relaxed dinner for friends or larger celebrations. “Residents can bring their private chef or we can find them caterers,” Bremermann says. His team also has a close relationship with entertainers Sharky & George, who host some of London’s most elaborate children’s parties. “We can transform the Residents Lounge into a jungle with real crocodiles, Komodo dragons and meerkats as well as aerial acrobatics,” says George Whitefield, co-founder of Sharky & George. “Or an Alice in Wonderland UV disco with edible bubbles, karaoke and 60mph candyfloss.” Bremermann also anticipates helping organise private events in the communal pool and in the spas at the 13 newly completed townhouses, all of which have pools.

The Billiards Room at The Garrison Club

It’s The Garrison Club’s all-seeing eye that Bremermann expects residents will be most grateful for, though. Chelsea Barracks will evolve into a lively neighbourhood with cafés, an art gallery, restaurant and an NHS health centre, but the club’s job is to make sure its members are safe and secure at all times. “It seems free and open here but there are many discreet cameras and everybody working for The Garrison Club is also part of the security team,” Bremermann says. “We know who goes for a run every morning; we know who is familiar and who isn’t. We look after Chelsea Barracks like it’s our own home.” For residents with older children who are studying in London, this support is reassuring, he continues. “We’ve employed people who really care. This is our residents’ London home and it’s our job to make it feel that way.”

The residents’ lounge

As more townhouses and residences are complete, and more residents move into the neighbourhood, The Garrison Club will grow and evolve too, Bremermann says. “We’ll listen to the residents and react to their needs – even if eventually we have to use a golf buggy to respond to their calls.” He sees the moving-in process as a key part of The Garrison Club’s role – so far his colleagues have arranged state-of-the-art machinery to transport valuable artworks and pianos through upper-floor windows and have overseen snagging lists for overseas residents making internal changes to their properties. “There are always glitches when you move into a new home – we are here to smooth things out.”

The Garrison Club is causing quite a stir in Belgravia. One resident is investing in a residence in Chelsea Barracks in order to gain membership, while those who would previously have bought up the period townhouses on Eaton Square are opting for penthouses in the development. “I can see why they’re making that choice,” Bremermann says. “In Belgravia, you’re buying a legacy; at Chelsea Barracks you’re buying a legacy and also a lifestyle.”

For members only

A private jet to Paris
Garrison Club has links with VistaJet, and can also book you lunch at the Le Grand Véfour.

Supervise your shopping
Staff are on hand to receive deliveries and will unpack your groceries.

Plan your birthday party
Complete with private chef, professional tablescapes and entertainment for the little ones by Sharky & George.

Find you a dog walker
Or a leading personal trainer, beauty therapist, nutritionist. Or a hairdresser, to come to the private salon in the spa.

Find a school place
The club has links to leading local private schools and can also find you a nanny and baby-sitter while they’re at it.

Find out more: chelseabarracks.com

This story was originally published in the Spring 2020 Issue.

Polina Kitsenko promotes fitness in the Running Hearts marathon, which she cofounded with Natalia Vodianova

Gauhar Kapparova

Russian style and fitness guru Polina Kitsenko wants it all. Co-founder of the biggest charity marathon in her home country and of a new sports club, she is obsessed with making health and fitness the heart of the luxury lifestyle. She takes time out to speak to LUX Editor-at-Large Gauhar Kapparova

LUX: Which aspect of your life inspires your half-million Instagram followers the most: the fitness inspiration, your style choices, your charity work, travel?
Polina Kitsenko: Instagram has changed so much in the past few years, especially its purpose and influence. It used to be enough just to upload a picture of yourself in a nice outfit, or to put up a pink sunset and get your share of likes. Today Instagram has turned into a powerful way to educate and communicate with people. People want content, something that inspires them, teaches them. But the most important thing isn’t the actual image – it’s what can be found underneath. Engagement comes more from the comments, where an article, post, or call to action is arguably more important than the visual content. Captions used to be short, but now you get whole essays that can barely even fit on one post. As a rule, the longer the text and the more current the issue, then the more the audience will engage.

Follow LUX on Instagram: luxthemagazine

LUX: How do you feel about the term ‘influencer’? Does it describe what you do?
Polina Kitsenko: I’m against any type of branding, like calling someone a blogger, influencer or philanthropist. Everybody has a multidimensional personality and can’t be put in a box like that. Anyone with a social media account is an influencer, whether they have 100 followers or 100 million. They are still influencers for their followers. Instagram now is a vital means of communication and information. We once got the news in newspapers or on TV, but nowadays news is when someone we follow goes somewhere, does or says something, or writes something interesting. Everyone is an influencer – we just have differently sized audiences.

LUX: What advice do you give your clients about building a social media presence?
Polina Kitsenko: I can only give one piece of advice – content. It’s the key word. Instagram is a form of mass media from which we can learn a great deal. If the content that you’re creating is unique, then you have a competitive advantage over others in the same field. If it’s properly curated content, it will help you grow and gain interest.

LUX: You have many commitments, with motherhood, charity work, fitness, travel, your communications agency and #SlimFitClub sports studio, and motivational speaking. How do you balance all of these?
Polina Kitsenko: Obviously I can’t balance all of my interests. During the week, all my focus is on my work putting my services out to the public and promoting my projects and myself. My family really suffers during the week, but I try to make up for it at the weekends. It’s practically impossible for 21st-century working mums to find a balance. But I’m not sure that spending more time with your children improves your life or theirs. It’s important to do what makes you happy, because if you are happy and living your best life, then you can only make your family feel better. Trying to find a balance is like trying to walk to the horizon – you’ll never reach it.

Polina with Natalia Vodianova

LUX: How did you attract support from Olympic champions and top actors and musicians for Running Hearts, the marathon charity you created with Natalia Vodianova?
Polina Kitsenko: That was the easy bit. First of all, most of these people are my close friends and secondly, as they’re already famous, they’re well used to helping public projects. And since we felt that we’d come up with a really good project, asking them to support something really beautiful and meaningful wasn’t hard at all.

LUX: What do fitness, running and exercise bring to your life?
Polina Kitsenko: Mainly the pleasure that it brings and how it widens my social circle. Sport in the fresh air allows the body to develop a more effective immune system and to unload the nervous system. Exercising in all weathers makes you tougher and less susceptible to infection. Training indoors can improve your fitness and muscles, but will hardly impact your health. You need to experience contrasting temperatures.

Read more: LUX interviews Instagram legend Gstaad Guy’s two alter egos

LUX: What advice would you give someone about developing a healthy lifestyle?
Polina Kitsenko: They say that 21 days are enough to change and form new habits, and this is what I believe. So, I think that it is necessary to go on a kind of journey similar to what we’ve set up at #SlimFitClub, such as #SlimCamp, where you can spend eight unforgettable days and you
won’t go hungry in the slightest. The first step is to establish healthy and tasty eating habits, but it’s not a diet. The second step is getting into the habit of exercising in the right way. And if you spend the first eight days doing this, it’s easier to continue once you’ve left. However, if you’re the only one in your social group who maintains healthy habits, it’s going to be extremely hard to change your lifestyle. It makes it easier if you find like-minded people like at a studio or a club, or a trainer with whom you enjoy spending time.

Polina trekking in the mountains

LUX: Your Instagram feed shows that you have an eye for fashion. Describe your style.
Polina Kitsenko: I have an eclectic taste. When looking for something to wear, I always think about
whether it’s appropriate for the weather, the surroundings and the occasion. It also has to be something I look good in. I love mixing up different styles. Some things I really love and my wardrobe is built around them. I like school dresses with little flowers and collars, biker boots, straw hats, denim, striped shirts, pumps, and I like trouser suits – they can be worn with plimsolls or dress shoes, or crop tops, so they’re not just for meetings or conferences.

LUX: Do you have any go-to designers?
Polina Kitsenko: I like to mix Dior with H&M or fast fashion, but I depend on brands less nowadays. What matters to me is that something suits me and that I like it. It shouldn’t be expensive or in my wardrobe already. Almost everything is in there.

Read more: Plaza Premium Group’s Founder Song Hoi-see on airport luxury

LUX: What changes over the years have you seen in the way modern women dress?
Polina Kitsenko: Modern women are more comfortable in the way they dress. People don’t dress up as much. There have been various economic crises, and over-consumption in society, and this is has led to the trend for eco-friendly fashion and ethical consumption. In Silicon Valley, the new IT-magnates are rebranding fashion. Steve Jobs started this trend of a limited wardrobe with his seven identical turtlenecks and seven identical pairs of trousers. Technically his clothes changed every day, but in essence, they stayed the same. Many people simply do not want to spend time thinking about what they’re going to wear. They find their own style, choose some key items, and just replicate them.

Polina at #SlimFitClub, her new gym in Moscow

LUX: Does being Russian inform your look?
Polina Kitsenko: I think that the world is so cosmopolitan today that no-one dresses in a way that reveals what country they’re from. We are all citizens of the world and my Russian heritage manifests
itself as more of an attitude. We used to really dress up because for decades we were deprived of everything. Thankfully today things have changed and we’ve levelled out.

LUX: What are made you the most proud of?
Polina Kitsenko: There have been many milestones in my life but the most significant ones recently have been the creation of our charity marathon and seeing it grow from a small race into an event with
thousands of people and raising a huge amount of money. It has given me great satisfaction to establish other socially significant projects that have been built on the knowledge that I have gained on this one. And there is my new project, #SlimFitClub, a studio of personal trainers and unique sporting adventures.

LUX: Describe your perfect day.
Polina Kitsenko: My perfect day happens very rarely. It’s a day when I achieve a balance and manage to do some exercise, work productively and spend time with my children, then go home, drink some champagne in the candlelight and go to bed at a reasonable time.

Follow Polina on Instagram: @polinakitsenko

This article was originally published in the Spring 2020 Issue.

Plaza Premium Group’s newest concept provides a “first-class” experience with fine dining and spa facilities. Pictured here: the relaxation area at Plaza Premium First Hong Kong

Headquartered in Hong Kong, Plaza Premium Group is one of the world’s leading premium airport services companies. The group provides luxury airport lounges, transit hotels, meet & greet services and dining in over 42 international airports with plans for expansion throughout 2020. Here, LUX Editor-in-Chief Darius Sanai speaks with the group’s Founder & CEO Song Hoi-see about the rise of wellness tourism, the group’s new “first-class” concept and the airport of the future

Plaza Premium Group’s Founder & CEO Song Hoi-see

LUX: Can you tell us a bit about what inspired you to found plaza premium lounges?
Song Hoi-see: Before I started Plaza Premium Group, I used to work in the investment banking industry and enjoyed the privileges that came with flying in business class. Upon leaving the sector I went back to flying economy class without having access to the benefits of airport lounges. It made work on the go a lot more difficult and the airport journey became much less comfortable, I felt that the travel experience was somehow incomplete. I wanted to create something for the majority rather than only the 15% passengers taking business and first-class benefiting from such services. I therefore decided to disrupt the status quo by creating this new idea of an independent, pay-per-use airport lounge concept – Plaza Premium Lounge – in 1998 for all travellers regardless of airlines or class of travel.

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LUX: Have you seen a change in the airport services industry since having opened the first
independent airport lounge over 20 years ago?
Song Hoi-see: Definitely! When we first started Plaza Premium Lounge – our idea was to create an airport lounge for all travellers to enjoy a meal, facilities to conduct businesses and a relaxation area for guests to wait for their next flight. In the next few years, we observed travellers were looking for more especially during long-haul travels. We started to add shower facilities and lounge bay where our guests could freshen up before boarding. In addition to departure, we also take care of arrival passengers’ pain points – those arriving early in morning like Hong Kong travellers landing Heathrow at 5 or 6 a.m., what they want most is a hot shower and we developed the concept of an arrival lounge. Imagine there are over 25 fights landing Heathrow T3 before 9a.m. every day and now they are able to freshen up prior to heading to town or going to a business meeting.

Plaza Premium lounge in Dubai airport

Interior designs are also evolving. Comfortable seating, soothing lighting, warm colours to facilitate relaxation and rest are fundamental. We take a step further and look into how design elements and features impacts on customer experience. We started to infuse local cultural and destination elements. In our Brazil lounge, we invited local graffiti artist and created an art wall featuring vibrant colours. One of our Taiwan lounges showcases a hand-crafted Taipei city skyline. Plaza Premium Lounge in Siem Reap incorporates a temple triangular-shaped ceiling and black and white photography of local attractions and one of our latest openings in Cebu domestic arrivals uses locally sourced wood as part of the design materials.

Today, everyone is a traveller and they travel for different purposes – business, leisure and bleisure. Some travel alone and some are in group or with families. Services desired are very different and we must continuously evolve to meet their needs. This year, we launched Playroom in our Helsinki lounge – a dedicated kids zone featuring educational toys that are also sustainably made. In our existing locations, we also added kids’ friendly services – kids menu and cutlery, high chairs for babies and colouring sets, etc. Agoda did a research last year on family travel and it shown 7 out of 10 families globally take at least two family vacations a year and in UK, there are 7% of families going away five or more times per year. We want to ensure our family guests can take care of their little ones in our lounge while parents are able to enjoy our facilities and services.

Airport lounge is getting popular among travellers however, there is a group of elite travellers that desire a more elevated and personalised experience and beginning of Plaza Premium First launched in 2018.

A guest room at Aerotel London Heathrow

Travellers often need to find a space to sleep without leaving the airport when their connecting flights are just a few hours later. We disrupted the industry again with the creation of Aerotel in 2016 – it is a simple but very efficient concept. We create guest-rooms with quality beds and pillows, hot showers and convenient set-up to facilitate guests to sleep or nap at the terminal building. It is the world’s first in-terminal airport hotel concept. Nowadays, we have already evolved the brand to include both airside and landside locations to suit different travellers’ demands. Our latest opening was Aerotel London Heathrow in October is at Terminal 3 Arrivals.

Airports can also be a challenging journey for older travellers or when travelling with big groups, and our meet-and-greet service is the perfect solution. We started to speak with airport partners and introduced Allways services to offer buggy, luggage handling, fast-track security, lounge stays, gate-to-gate escort, etc.

Read more: Fine dining on the ski slopes of Andermatt, Switzerland

LUX: How have you responded to the demand on consumer experience?
Song Hoi-see: Plaza Premium Group and our brands were born out of the idea of launching something that would elevate the airport experience for travellers and ultimately making travel better.

For example, brand partnership is an important element we introduced to the Plaza Premium First concept. Early this year, we worked with Poly Art to curate an inspiring art collection at the Hong Kong location with the purpose of transforming an airport lounge into art gallery – we wanted to create a space for our guests to not only anticipate their next journeys ahead, but also have an inner dialogue on what travel means to them. Currently, Aerotel London Heathrow is showcasing aerial photography from London-based travel photographer Tommy Clarke. We admired his visions of taking striking photography around the world to illustrate natures in a new perspective. Also something intriguing for our guests to appreciate while they are staying with us.

Wellness is also a trend we have been observing and listening to. Global Wellness Institute is predicting that the wellness tourism sector will reach close to US$1 trillion on a global level by 2020. Airport as a starting point of a journey, we brought in healthy food options such as Beyond Meat Burger at Plaza Premium First Hong Kong. In addition, we also launched Root98, a herbs-and-seeds inspired concept as part of our Airport Dining portfolio.

LUX: How has the rise in technology changed the way people travel and utilise lounges?
Song Hoi-see: Technology is making the airport journey more efficient, whether this be through facial and fingerprint recognition, electronic payments, chatbots, and online or mobileApp applications, next-generation technologies are changing the ways we travel. That’s also exactly the reason why travellers are expecting more from the airports. They look at airports as destinations in their own right filled with shopping, restaurants and a whole host of activities like yoga and even ice-skating.

The emergence of digitalisation also drives us to rethink our businesses. While we create a friendly online environment to see and book our services, we must not forget this is people business. Our guests expect personal touch when they experience our services and maintaining a high level of service standard does not come easy. Therefore, we invest more than 130,000 hours every year on training to ensure we are the best all the times.

LUX: Can you tell us a bit about your newest concept, Plaza Premium First?
Song Hoi-see: This is a “first-class” airport lounge concept that we have made available to all travellers. We recognised the needs from affluent and discerning travellers who appreciate personalised services such as a la carte dining, a bar that serves largest collection of Scotch whiskey and high-quality artisanal coffee, etc. As mentioned earlier, brand partnership is key to this concept and we have worked with tea brand TWG to create specialty tea mocktails and cocktails, Italian coffee brand Lavazza, internationally-known beverage company Pernod Ricard and more will follow! Most importantly, our team are all Lounge Ambassadors who will provide a guided tour to first-time guest so they can familiarise the services and facilities to enjoy the fullest.

Currently we operate Plaza Premium First in Hong Kong and Kuala Lumpur, soon it’ll open in Jakarta later in 2020.

The bar at Plaza Premium First in Hong Kong

LUX: Plaza Premium First has some interesting partners such as Elemis Spa. Can you tell us
how you go about choosing who to partner with?
Song Hoi-see: Apart from the experiences and products we look for from a partner, we want to ensure both parties share the same vision and mission. Plaza Premium Group is always aim at making travel better through outstanding services rendered by a dedicated and passionate team and taking an innovative approach. We want to work with partners to ensure these values are safeguarded and bring in experiences to surprise and delight our guests.

Read more: Francis Alÿs receives Whitechapel Gallery’s Art Icon Prize 2020

LUX: Do you have any more inspiring ideas in the pipeline?
Song Hoi-see: We have an ambitious development plan to open in 15 new locations by the end of 2020 alone. As part of this, we will launch Aerotel Sydney – the first in-terminal airport hotel in Australia, in the third quarter of 2020. A nearly 3,000-square-metre lounge space combining Plaza Premium First, Plaza Premium Lounge and Allways will be built in Jakarta Soekarno-Hatta International Airport to fully open in the 1st half of 2020. In our home base Hong Kong and the birthplace of Plaza Premium Lounge, we will launch two new locations with uplifted experiences incorporating specialty offers to suit modern travellers’ needs. (Our team will share the press release as soon as it’s ready with more details!)

LUX: What are your visions for the next 5 years of travel and airport hospitality?
Song Hoi-see: The airport of the future will be shaped by changing technology. Robots will be in line to help passengers in airports, AI-powered products such as chatbots and virtual assistants will be used to further revolutionise customer service and optimise efficiency, and technological advancements will help bring about a much-needed change in the way airports assist travellers with additional needs.

I want to highlight that these are all hardware and we cannot forget the most important element in the airport hospitality services – people. Therefore, we see people as our most valuable asset. Our passionate global teams communicate regularly to share best practices, while we empower local teams to execute in order to ensure it’s culturally sensitive so local audiences feel at home and oversea guests get a sense of place while experiencing our services.

LUX: Do sustainability and environmental factors play into what you project for the future of
travel?
Song Hoi-see: Absolutely, sustainability is one of our core goals. We are constantly looking into it and we have already started by taking small steps. For instance, we started to introduce water taps in our Langkawi lounge so travellers can fill up their water bottles and have installed big refillable bottles for shampoo and shower gel at Aerotel instead of one-time plastic bottles. In our Playrooms, we have educational toys that have been made using sustainable materials. It’s still baby steps but we are working towards this goal. At one of our Plaza Premium Lounge new openings in Hong Kong, we will incorporate plants and greens to our interior design, creating a greenery hideaway at a busy airport.

In addition to being eco-friendly, we must ensure our businesses are sustainable and growing with a friendly working environment for our global teams to work in.

LUX: Where do you see the next Plaza Premium lounge being located?
Song Hoi-see: Many locations! Plaza Premium Lounge has recently opened at Dubai International Airport. By 2020, we will open Plaza Premium Lounge across six other international airports including Dallas Fort Worth International Airport and Denver International Airport in US, Jakarta Soekarno-Hatta International Airport in Indonesia,  Sydney Airport in Australia, Toronto Pearson International Airport in Canada, and Hong Kong International Airport.

Discover Plaza Premium Group’s lounges: plazapremiumgroup.com

Bulgari Resort Dubai is located on the white sandy beaches of Jumeira Bay

Why should I go now?

Still dreaming of that perfect glass of chilled Puligny-Montrachet at sunset on the beach? Keep your memories of those warm summer nights alive, by heading over to Dubai, where the perfect season to visit is just beginning. From around November to March, temperatures come off the searing heat of summer months, so don’t pack away those shorts and sandals yet.

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The city has an over-achieving buzz about it that always bring you back to experience something new. Straight off visiting the top of the Burj Khalifa, we were swiftly introduced to a model construction of the Creek Tower, which will stand at 1.3 kilometres high, surpassing the current tallest skyscraper by 472 meters. The new addition to Dubai’s iconic skyline is projected to be completed in time for the World Expo in 2020.

What’s the lowdown?

If walking through a hall of a hundred doors to get to your room puts you off, Bulgari is the luxury boutique answer to your fear of mega hotels in Dubai. It is a 20 minute drive from the airport, on the seahorse-shaped white sandy beached island of Jumeira Bay, the latest addition to the Bulgari Hotels and Resorts collection comprising six properties in five different countries.

Here, you get the opulent and glamorous experience that Dubai is famous for, without the garishness and glitz. The coral-influenced panel design of the exterior structure coincidentally looked a lot like melted parmesan crisps, perfectly exemplifying the brand’s philosophy of blending their Italian heritage with the region’s maritime influence.

The resort’s main swimming pool sits just above the ocean

From the lobby to the rooms, one could easily mistake oneself to be at the annual Salone del Mobile in Milan. Recognisable signature designs of top Italian furniture brands (Flos, B&B Italia, Poliform, Rimadesio – to name a few) will definitely inspire you to add a few new pieces to your own home. Throughout the resort’s walls, you are reminded of Bulgari’s 130 year legacy with glamorous photography and design sketches of the brand’s timeless jewellery and the famous people they adorned.

Read more: The luxury concierge company that provides the perfect holiday wardrobe

Should the weather get too hot to go outdoors, and it often does, the spa also offers one of the longest and most impressive indoor swimming pools in Dubai complete with private relaxation cabanas. Yes, fly to the sun, and sit indoors. Wise, as the locals know.

Getting horizontal

We stayed in a two-bedroom family villa, which can be best described by one word: home. The moment we arrived, we were greeted at the door by our personal butler, catering to our every need. As we enjoyed fresh fruits, house-made chocolates, dates, and Amaretti biscuits, our butler helped to unpack our luggage. We loved the spacious living area furnished with a large leather sofa of rich mocha, and almond nougat-coloured marble tables. Most of our family time and meals were spent there, where they even set up a cute tent filled with toys and activities for our children.

Here and above: one of the resort’s luxurious beach villas with a spacious living room

Given the exclusive, honeymoon vibe of the resort, it’s surprisingly kid-friendly with an all day Kids Club which even features a shallow plunge pool. If it’s too hot to relax on the beach, each villa has a personal pool, which we found perfect for a refreshing dip after our indulgent breakfasts. Our ever-present butler made sure that we were comfortably cool with Bulgari-branded fresh coconuts, sorbet popsicles, and ice cream-filled mochi. Needless to say, we found ourselves always looking forward to going back “home” to the comforts of our little retreat after a long day out.

Anything else?

If you stay at a villa, try the private barbecue dinner with a personal chef. We had lobster, sea bass, and wagyu steaks straight off our own sizzling grill, with no danger of the husband donning his chef’s whites and making like a BBQ cook-off king. Trust us: there’s nothing like being able to walk just ten steps back to your bedroom after an amazing dinner that puts you in a food coma. Don’t worry, you’ll work it off the next day with a serious cardio session of shopping at Dubai Mall.

The resort’s intimate Japanese restaurant Hoseki

And before you leave, do leave yourself in the hands of Chef Masahiro Sugiyama at resident Japanese restaurant, Hoseki, meaning “ Gem Stone” in Japanese. This sleek and modern restaurant with just 9 seats has a perfect view of Dubai’s glittering skyline and serves only an Omakase menu. You’ll get intimate with Chef Sugiyama who comes from 6 generations of sushi chefs before him. As he serves curated sushi, he explains in detail how each ingredient, all flown in fresh from Tokyo, comes into perfect harmony on your palate. Here, you can truly just sit back, relax and sip on a cup of ice-cold Junmai Daigin Jyo sake. Make sure to book ahead.

Rates: From 2,000 AED for an entry-level room during low season (approx. £400/€500/ $550)

Book your stay: bulgarihotels.com

Emily Lee

Sirena is the newest addition to Oceania Cruises’ fleet

Luxury cruise brand Oceania Cruises is in the midst of multi-million dollar project, which will see the refurbishment of their six ship fleet and the introduction of new exotic itineraries. We speak to the brand’s Senior Vice President and Managing Director Bernard Carter about the changes to come, fine dining at sea and how the brand is tackling sustainability

Bernard Carter

1. Can you tell us about the OceaniaNEXT initiative and what it means for the brand?

Our $100 million OceaniaNEXT initiative is a sweeping array of dramatic enhancements designed to elevate every facet of the guest experience; from thoughtfully-crafted new dining experiences and reimagined menus, to the re-inspiration of our six luxurious and intimate ships.

The ships are being completely transformed – with brand new designer suites and staterooms and stunning new décor in the restaurants, lounges and bars – which will result in ‘better-than-new’ ships.

On top of this, we have announced we are preparing to take delivery of two new Allura-class ships in 2022 and 2025. This new class of ship will represent an evolution of the Oceania Cruises’ experience with all the elements our guests treasure: a warm, intimate, residential style, the most spacious standard staterooms afloat, amazing suites, and of course, excellent cuisine.

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2. How do you provide fine dining services onboard?

Along with destination and service, we believe that cuisine is a key element of the cruise experience and this is what Oceania Cruises has been built on. Our promise to offer ‘The Finest Cuisine At Sea’ stands at the very heart of our business.

The key to offering such incredible food at sea is planning. We plan menus months in advance to ensure the smooth running of onboard operations.

This meticulous planning sits hand-in-hand with the need to build an impeccable network of trusted suppliers, who can deliver the quality goods we demand for ‘The Finest Cuisine At Sea’. Meats, fish and produce from specific and dedicated farms, some where we are the only customer – every detail is covered with care and attention to ensure we only use the very best ingredients.

Oceania Cruises has a reputation for high quality cuisine onboard their ships

More than a quarter of all crew onboard an Oceania Cruises’ ship is dedicated to the culinary experience. Our high ratio of culinary staff to guest means that each dish is able to be created in our state-of-the-art galley à la minute.

Alongside the fantastic food on offer in our restaurants, we love to engage with our guests and offer them the chance to have a hands-on experience at The Culinary Center, our cookery school onboard Marina and Riviera. Here, our guests can cook along with our talented master chefs at fully-equipped individual workstations. We also offer a range of culinary excursions, giving guests the chance to see well-known destinations through an alternative ‘culinary lens’.

3. With a career spanning 25 years in the industry, what are some of the biggest changes you’ve noticed?

There’s been a real and meaningful shift towards wellness in the last ten years or so. Where once, the likes of offering fitness classes and having fully-equipped gyms onboard were seen as a nice-to-have element, they are now a crucial element of a holistic suite of wellness options for guests.

Just last month, we unveiled our new ‘Aquamar Spa + Vitality Centre’ the most unique and comprehensive spa and wellness centre at sea. This will be introduced across all ships by mid-January 2020 as part of our OceaniaNEXT enhancement.

This extends well beyond a traditional spa, offering a complete and original collection of holistic wellness encounters both onboard and ashore, including wellness cuisine options, land-based tours in ports of call, and onboard treatments and classes.

Our guests are active, they are leading rich and fulfilled lives. For them, wellness is not a pursuit, it’s a lifestyle.

Read next: Jetcraft’s owner & chairman Jahid Fazal-Karim on global trading

4. Do you think the expectations of luxury cruise clients differ from the demands of customers at luxury hotels, and if so how?

In a word: no. Guests who appreciate, and seek out luxury do so in all areas of their life – from cars to jewellery, from cuisine to travel.

At Oceania Cruises, our guests are a like-minded group who appreciate the same things, and our onboard operation being akin to an English country hotel, or a private members club lends itself to discerning individuals that want to explore the world from the comfort of their own home away from home.

Here: The Penthouse Suite onboard Insignia. Above: the ship’s grand dining room

5. How are you tackling issues of sustainability?

Our environmental commitment is continually evolving and expanding into additional areas of our operations, both shipboard and shoreside.

Our industry is inextricably linked to the condition of our oceans and as such, continual improvement is one of our core responsibilities. In line with this accountability comes our commitment to preventing accidents and incidents involving pollution, reducing the environmental impact of our operations, and managing waste through recycling and reusing materials.

A great example of this is earlier this year, Oceania Cruises became the first cruise line to introduce VERO Water, the Gold Standard in still and sparkling water service onboard. All guest accommodation is be stocked with refillable and reusable VERO Water decanters as well as all restaurants and bars. With the introduction of VERO, we will eliminate more than three million single-use plastic bottles per year from onboard use

This is being extended further to include keepsake refillable water bottles for each guest to take VERO Water ashore with them, eliminating several million more bottles per year.

6. What’s been your most memorable voyage to date?

I have been lucky enough to experience many amazing cruise destinations during my career, but my most memorable has to be the 14-night journey onboard Nautica from the historically pivotal city of Istanbul through to cosmopolitan and vibrant Barcelona.

After an overnight stay onboard in Istanbul (which allowed us to really explore the city in depth) we set off around a variety of Greek islands, each with their own unique charm. These included Rhodes, Mykonos, Santorini and UNESCO heritage site, Monemvasia – where only a limited number of visitors each year are allowed onto the Old Town, built into a massive rock that can only be reached by a half-mile causeway.

Having spent a week living the ‘island life’ we headed to the western Mediterranean to experience the beauty of Sicily, the Italian gems of Rome and Florence and then to the billionaires’ haven, Monte Carlo. This second week was quite simply a majestic parade of history, culture and luxury – and as we ended in Barcelona it actually felt like we had been on two holidays in one!

For more information visit: oceaniacruises.com

The Belmond Le Manoir aux Quat’Saisons in Oxfordshire

The Michelin-starred Belmond Le Manoir aux Quat’Saisons restaurant, run by chef Raymond Blanc, is at the forefront of the culinary arts with its cookery school and Gaggenau kitchen, as Mark C O’Flaherty discovers

Few things attach a date to drama on film like a scene set in a character’s kitchen. It might be a can of the 1970s diet cola TaB on the counter, or a style of cereal box with typography that hasn’t been seen for decades. It’s also the hardware – is it a faux country kitchen in the suburbs, or is it someone pulling out a ready meal from a panel of flashing lights in 2001: A Space Odyssey? Our kitchens tell the story of our lives, and the way we live today. No space in the home has changed more in the past 20 years.

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“More than ever before, we see the dinner table as the most important medium of communication,” says Raymond Blanc, the French chef behind the two Michelin star Belmond Le Manoir aux Quat’Saisons in Oxfordshire, incorporating a restaurant which has, for the past 35 years, been one of the top special-occasion destinations in the UK. “The media has helped change our connection with food and our health and the environment. It was all separate before. Now we know it is linked, and a home-cooked meal made from scratch is so much more important – a way to bond with your clan, your family, your loved one. We are more emotional about food today. And what we are eating is changing, too. We eat seasonally because it tastes better, and we are eating less meat, because we know about climate change.”

The Belmond Le Manoir aux Quat’Saisons hotel and restaurant (above) was opened in 1984 by Raymond Blanc who also established the forward-thinking cookery school

Blanc’s comment about food being more emotional can’t be overstated. While our interest in fashion has cooled somewhat, with a glut of identikit global brands and crass merchandising, food has become something of an obsession. It fuels social media, with information about chefs and niche new restaurant openings shared like precious insider intel. We have taken that obsession home with us, buying up cookbooks by some of the world’s most avant-garde chefs, full of the most ambitious techniques. We have upgraded our kitchens to match those ambitions. “What we have done now is to domesticate the professional kitchen tool,” says Sven Baacke, head of design at Gaggenau, the German manufacturer of some of the most advanced and design-conscious kitchen hardware in the world. “It is something I call ‘traditional avant-garde’.” Sitting in his studio in Munich, with a panoramic view out to the snow-capped mountains of Bavaria, Baacke talks through some of the objects on his desk – pieces that inspire him to create the modern kitchen: “Designers are collectors,” he says, “so here in our studio I have a lot of different things to take ideas from.” One of the most unusual objects is a mouse trap. “I collect them,” he explains. “I am inspired by how many ways there are to catch a mouse, and the ingenuity in each different design of trap. I also collect pocket torches, because I am fascinated by all the different solutions people have come up with to carry a light around with them, and to fashion that particular tool.”

Read more: Masseto unveils a new underground wine cellar

A lot of what Baacke has developed in Munich has ended up in Blanc’s hands in Oxfordshire, and Blanc – as a chef who cooks the way we now also want to cook at home – can predict where the domestic kitchen is going, and how it will look. He is the kind of chef who Baacke is designing for, and the influence trickles down to the home. “If you looked at a domestic kitchen in the 1970s,” says Blanc, “you’d find a microwave and a nasty little cooker with a twin gas range, and a tin opener close by. That was it. It was sad, it was grey, it was barren. And if you were wealthy, you would have an AGA, which warms the house but is impossible to cook with. Today, our kitchens are beautiful and polished, in stainless steel and Corian. They look exciting.”

The Raymond Blanc cookery school

Blanc’s dream kitchens – which include what he has at home, in his cookery school in Oxfordshire and, of course, at Le Manoir aux Quat’Saisons in the same building – are defined by hardware that offers performance along with technology. “I want the same thing at home as I do at work,” he explains, “durability and precision and immediate power. And modern cuisine needs an environment conducive to cooking, with all the gadgets possible. I want multi-functions, I want to steam, use dry heat, wet heat, and a mix. I want to cook sous-vide.”

If home kitchens have been transformed by our appetite for dining out and by chefs’ ravenous hunger for adventure, then the arrival of the vacuum drawer in the home – which can be used for marinating, storage and of course sous-vide cooking – is a quintessentially 21st- century moment. Just as we saw the pressure cooker and the deep-fat fryer dominate the landscape in the 1970s, today’s more food- literate consumer wants protein that has been cooked to retain moisture, and to have all its flavour quite literally sealed in. Essentially it is futurist poaching, cooking with vacuum-packed ingredients, but the results, even with a simple carrot, have been revelatory in the restaurant. Now we want that at home. “Cooking this way is extraordinary – you seal the ingredients without any air, so there is no cross contamination as you’d get when you marinate in the fridge. You have such succulence, and you lose no flavour at all in the cooking.” It is part of the legacy of molecular gastronomy, which Blanc sees as a low point for restaurant culture, but which he also believes has left us with a radical and exploratory approach to cooking which is a positive thing. “It’s like nouvelle cuisine in the 1970s,” he explains, “which was great, but which was ruined by the media and the way they portrayed it. We still learned a lot from it.”

Read more: Massimo Bottura on his Michelin-starred restaurant and Food for Soul project

Induction cooking has been another revolution in the domestic and professional kitchen – something which Blanc has only recently shifted to at his restaurant. “When we had the open gas ranges, it was torture to stand in front of them because of the heat. Now with induction cooking, there’s none of that waste of heat, or all those flames literally roasting you while you work.” Unlike previous electric hobs, induction gives the immediate power and precision that a chef needs, so it’s a viable alternative, and overall improvement, on gas.

Students making pasta

Another change in how we use our kitchens is coming from social trends. The meat-and- two-veg way of cooking looks set to disappear from our lives in the near future. Veganism has long ceased being a fad. “When I opened my restaurant 35 years ago, I had a five- and seven- course vegetarian menu,” says Blanc. “No one wanted it. That’s totally different today. And the situation is irreversible. It takes 16,000 litres of water to provide 1kg of beef. Eating meat contributes so much to greenhouse gases. I have no problem in cooking vegetarian food – when I was growing up, we only had meat maybe four times a week – including steak frites on Saturday and rabbit on Sunday – and everything else was vegetarian. My mother made wonderful, delicious food from vegetables.”

How will this movement manifest itself in the kitchen of the future? Sven Baacke at Gaggenau believes that it will be about our ability to access and keep, as much as prepare, food. “When you buy more fresh fruit and veg, you want to store it in a better way,” he says. “Will we be having things delivered weekly? Will meat become something just for special occasions? I think it could be that being able to eat a really fresh apple will become as special as taking a bottle of fine wine out of the chiller. Digitalisation will see supply become something that happens at a very high level – a very luxurious level. The supply chain will become much better than it is today.”

And what of the technology that isn’t available yet? What will the kitchen of the 2030s have? Trends will continue to come from the way chefs are cooking professionally, for sure. “Methods such as teriyaki, and cooking with steam, those are now high-end domestic but come from restaurant culture,” says Baacke. “I think the social aspect of cooking will develop. I think appliances will become less visible, and we will want to cook together but remotely. We will be able to be in the kitchen together, even if you are in LA and I am in New York.”

As for the actual preparation of food, Blanc has one wish, something that chefs who wear glasses when they work will empathise with the world over: “I would love to be able to open an oven door after roasting something, and not be blasted with the heat from inside. And you know what? Kitchen technology is moving so fast, it’s probably just around the corner.”

Raymond Blanc Cookery School at Belmond Le Manoir aux Quat’Saisons

In an age when we are valuing experiences over objects, a cookery class voucher is a welcome gift. Raymond Blanc’s cookery school in Oxfordshire is just across the hall from his bustling kitchen that serves Le Manoir’s restaurant, but the ambience is markedly different. Here is the kitchen of your dreams, fully equipped with state-of-the-art Gaggenau hardware in fine wood cabinets. The school channels Blanc’s culinary DNA through its director, Mark Peregrine, who is Blanc’s right hand at Le Manoir, with bakery courses taught by Benoit Blin. “We have been so ahead of the curve with the school,” says Blanc. “We were the first to offer courses for children, and we have always taught vegetarian cooking.” A full day’s cookery class here has become a popular bolt-on to an anniversary stay with dinner at the hotel, offering a fully immersive foodie experience along with an afternoon spent among the artfully plotted crops in the garden (which now offers its own school too). “This is such a great time for British cooking,” says Blanc. “It has developed such a new and unique style, and doesn’t come with the same baggage as Italian and French cuisine. When we first opened, it wasn’t really anywhere, but now look at what Benoit is doing at the school. This country is number five in the world for patisserie.”

Find out more: belmond.com or gaggenau.com/gb

This article originally appeared in the Summer 19 Issue.

Swedish model and CEO of wellness brand Bodyism, Nathalie Schyllert. Instagram: @nathalieschyllert

LUX contributing editor and model at Models 1, Charlie Newman continues her online exclusive series, interviewing her peers about their creative pursuits, passions and politics

Charlie Newman

THIS MONTH: Swedish model Nathalie Schyllert has been modelling for twenty years. She joined international wellness brand Bodyism over a decade ago and is now the brand’s CEO. Here she talks to Charlie about training to be a ballerina, myths of the wellness industry and being a successful woman in business.

Charlie Newman: You’ve established yourself successfully within both the fashion and wellness industries. Were you passionate about clothes and food growing up?
Nathalie Schyllert: I grew up in Sweden as an only child with a single mum. Even if we didn’t have a lot of money the most important thing for my mum was to provide us with really good, healthy food. I think in Sweden it’s very easy to have a healthy diet as our traditional dishes always have fish and vegetables in them. I did a lot of exercise from a young age as I was a ballerina in the Swedish Royal Ballet, so it was very important for me to have balanced meals else I would have really physically struggled, especially when you are growing. To do 4 hours of punishing rehearsals a day as well as school you really need nutritious food to sustain you. I was very fortunate to be practising ballet in Sweden because compared to other traditional ballet schools across the world, Swedish schools have a much more positive approach to food, encouraging us to eat fat in our diets. It was a very good life lesson to be instilled in me from such a young age. My mum always wanted the best for me so we moved around so I could go to a better school, a much easier task in Sweden than here in London! Private schools in Sweden are extremely rare, so as long as you live in a good area you are guaranteed a good school too.

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Fashion only really came into my life when I was 15. In the summer holidays I went to either London or Milan for a month or two. At the beginning my mother would come with me or my Swedish booker to help me get settled. I’ve been with Models 1 in London since I was 17, so it’s 20 years now that I’ve been with the same agency! Modelling was such a good opportunity and career path obviously because I started travelling more. I think my discipline from ballet taught me to see modelling as a career, not just as a good time which so many girls fall into the trap of doing. From the start I tried to be very professional.

At around 15 I had an injury in my foot which I could have probably got surgery on but I think at
that age I’d sort of had enough. To be a prima ballerina and really go for it, you have to have the
exact body and I didn’t have the right arch. I realised that I wasn’t made for it. Looking back now, I can see it was the perfect timing because at that age if I continued with the dancing I wouldn’t have had as much time to study. So instead at 15 I focused more on studying science and maths and got a really good education from it which I still appreciate and utilise to this day. It was meant to be.

Charlie Newman: When were you first scouted?
Nathalie Schyllert: I was first scouted in Gothenburg when I was 14. My mum was very strict at the beginning with my agency, making sure they never said anything about body image. If you go with a really good agency they will look after you and guide you to have a healthy, balanced body – a good agency would never tell you to crash diet. When I was a child I didn’t think of modelling at all, but even as a child I always loved performing so modelling didn’t feel too out of my comfort zone when I got round to actually doing it.

Instagram: @nathalieschyllert

Charlie Newman: What’s been a career highlight for you so far?
Nathalie Schyllert: I did the first Stella McCartney Adidas campaign which was a really big deal at the time because no other designers had collaborated with sports designers like that. It felt so special because Stella was there and her sister Mary shot it. From that job I got so many more activewear jobs and it opened the industry’s eyes to see that you can do really cool campaigns with activewear. It seems so obvious now but sportswear was viewed very differently back then.

Charlie Newman:  What’s the best and worst part about modelling for you?
Nathalie Schyllert: The best part is definitely the travelling because unlike other people who just go to holiday destinations, you actually get to live there and meet the locals, really get a feel for the place. It’s extremely rare to live in various cities in one year, if you’re lucky enough to travel with work, in most careers you’d stay in one city for a year, whereas I got to move around all the time!

But simultaneously the travel is also the hardest part about modelling. I appreciate now having my family and friends around me all the time and to actually have a base. It first dawned on me to maybe step away from modelling was when I was in Miami for two months having just broken up with my boyfriend and losing my mum. I felt so lonely and knew then that I needed a more stable job. I called my booker at Models 1 and asked for advice and they suggested personal training as they knew how I was always training not just myself but some of my friends. I came back to London and had a meeting with James Duigan at Bodyism 12 years ago, which back then was based in a tiny mews studio in South Kensington. I’d read a few online articles about him because he was Elle Macpherson’s trainer at the time, so I was really excited to get on board! I started the next day as an intern and doing my courses at the same time. I was busy form day one, pretty much working for free for the first 4 years, doing everything from membership to PR and so much more. After three months I’d already built up enough interest and had my own clients. You really have to put your all into it when it’s a start up. It was the perfect timing for everything.

Read more: Curator Zoe Whitley on the art of collaboration

Charlie Newman:  What drew you to Bodyism?
Nathalie Schyllert: It was a very unique thing at the time. We talked, and still do, about nutrition and sleep, not just training. We look at the whole 360 approach to lifestyle which was something I had always believed in and lived by. That was why it worked so well for me personally because I didn’t have to change who I was at all, my diet and training routine stayed the same, it was a natural fit for me. I was also the first woman on board so I got to have a voice on what women want out of the wellness industry too.

Charlie Newman:  What’s the biggest difference between working for someone and yourself?
Nathalie Schyllert: The only difference is that I’m now doing more PR and interviews, becoming the face of the brand, but apart form that my role hasn’t changed much. It’s funny to compare what James used to get asked and now what I do. Sometimes I get asked, being a female CEO, what my beauty regime is and being a working mum. As long as it benefits the brand, that’s all that matters to me.

Charlie Newman:  How has the wellness industry changed since you first started working in it?
Nathalie Schyllert: The whole wellness industry has changed drastically. Even supplements from when we first started – we created the first vegan supplement without bad sweeteners, and now everyones doing it! With activewear too, we were the first to make printed, colourful activewear, and now everyone else is doing that too! So in that way the industry has changed a lot.

There are so many different studios now for different types of exercise but what is still so genuine and unique about Bodyism is that we have everything. You can come to one place and do all the treatments, boxing, yoga, PT, breakfast, lunch, eat our supplements and wear our clothes. People always ask us who our competitor is but we genuinely don’t have one, we’re doing our own thing, people can see that we’re not copying anyone. Of course we have to look at new fitness and nutrition trends, like oat milk for example, but at the core of it we stick to what we believe in and what works. If we were entirely devoted to following the trends our food menu and exercise schedule would change every day! And then in a few months time we’d find out it’s not good for you at all!

At Bodyism, we do what works for ourselves and our members. Our clients are the best people to get feedback from because they are always here with their trainers, we’re not a massive company where you have to speak to so many people at different levels to get your voice heard. Our relationship with our members is so important because we learn so much about our products and their results.

Instagram: @nathalieschyllert

Charlie Newman: If you could bust one wellness myth, what would it be?
Nathalie Schyllert: I think everyone has now finally realised that the zero carb diet doesn’t work, because then you couldn’t even eat a carrot because it has carbs in it! For me, it’s so important to have a colourful plate and if it has carbs in their that’s fine. Low fat diets too are terrible because the fat just gets replaced with loads of sugar. These were trends from the 80s and 90s and people have more of an education now on what a healthy diet and lifestyle actually is.

Charlie Newman: Did you ever come across any negativity as a female trainer in quite a masculine world when you first started?
Nathalie Schyllert: At the beginning I mainly trained men but I found it to be an advantage because they’d want to maybe show off more and train harder! Our clients aren’t here to bulk up, so it doesn’t matter who is training who because it’s a very similar workout whether you’re a man or a woman.

Charlie Newman: What advice would you give to any aspiring business women?
Nathalie Schyllert: Apart from working hard, also always continue to learn. I never assume that just because I’m at this position I know everything. I’m learning every single day, not only from people within the company but from mentors outside. Having people you can discuss finance matters and new business ideas with is so important, it gives you perspective and keeps you humble.

Charlie Newman: What exciting projects have you got coming up?
Nathalie Schyllert: We’ve collaborated with Heidi Klein for their first activewear range which is really exciting. We now also offer a lot more perks for our members, for example priority reservations at Zuma, room upgrades in hotels etc. The platinum members especially get amazing perks, free holidays in Turkey for example. So a lot more trips and events are coming up. We have just started doing catering too with brands. We’re very lucky that we don’t have to push ourselves to create corporate wellness contracts, rather it travels by word of mouth from our clients to other brands. It’s been an organic journey.

Charlie Newman: Lastly, who is your role model of the month?
Nathalie Schyllert: It has got to be my mother. She worked so hard as a single mum, sometimes with two jobs, and that has always been an inspiration for me from day one.

Follow Nathalie Scyhllert on Instagram: @nathalieschyllert

The Bürgenstock resort complex sits atop a mountain ridge overlooking Lake Lucerne

At the new Bürgenstock resort in Switzerland, medical science meets luxury indulgence. Darius Sanai gets checked out at the spectacular retreat with high-end dining as well as top doctors and testing facilities

Medical spa. Two words to strike fear into the  mind of any traveller; or into my mind, at least.  For in my experience, such places fall into one of two categories. One follows the pseudo- scientific line: where you are ushered into a world of energy types, detox, alkaline cures and naturopathy. That’s not to denigrate mystical and ancient health rites, many of which might have a positive psychological effect in these stressed-out times, but if I want to know if there’s something wrong with me, I want to really know, not be treated by someone who tells me I need to eat spinach to increase my body’s pH and therefore its alkalinity (if our stomachs were not highly acidic, we would be dead).

The other type of medical spa historically employs real doctors, but in a joyless, alcohol-free environment more akin to a prison camp than a luxury retreat, so, while you may emerge genuinely more healthy and with a good idea of what’s gone wrong with you, you’re also likely to decide you’d rather die young than return.

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So it was with fascination that I approached the Waldhotel at Bürgenstock, in Switzerland. Bürgenstock has a place in European history, as a hotel, once beloved of Hollywood stars (Audrey Hepburn lived here), high up overlooking Lake Lucerne. It was recently developed into a series of super-luxe hotels, including what claims to be one of Switzerland’s best medical hotels, and restaurants, by its new owners from Qatar. I decided to check in for a couple of days for a full checkout; like many men, I have no qualms about spending thousands maintaining my collection of classic cars in perfect shape, but have never even had so much as a spark-plug examination on my own body.

Bürgenstock sent me a very thorough, and beautifully presented, programme. I would stay at the five-star Waldhotel for three days; after my blood was taken on the first day, I would mingle a series of tests and scans (the most important one being a full examination by a cardiologist) with feel-good spa treatments, relaxation in the pools, and some dining in their restaurants.

The pool at the Waldhotel, where medical and spa facilities are combined

The resort is a series of buildings, built out and along from the original Palace hotel, along a ridge some 500m above Lake Lucerne. The sharpness of the ridge means you have two completely different perspectives, as if you are on a movie set. In one direction, the mountain drops away almost vertically, through vertiginous forests, into the lake; from the café terrace of the Palace hotel, you can see boats, quays and summer houses far below, like dolls house parts. The lake spreads out with Lucerne itself sprawling at one end, and beyond, numerous ridges of hills behind which other lakes alternate with forest and meadow, all the way to Germany in the distance.

In the other direction, there is almost no drop at all: just a gentle bowl of high Alpine pasture, fluorescent green, cows tinkling their bells, giving way to forest beyond, and then neck-strainingly high peaks, covered with snow even in mid-summer, in the far distance.

Read more: A VIP ferry ride from Dover to Calais with DFDS

My hotel room had the latter view, which was very relaxing. The room was large, modern and coolly decorated in blonde woods and taupe furnishings, with a big balcony on which you could relax with a cigar at night (having done your lung function test already, of course) and feel the sounds and smells of the meadows.

The medical centre was just a few floors down. My blood was taken efficiently in a lab-like room, and I went off for breakfast on a roof terrace with a wider view of the meadow and mountain side of the resort. There are no hints here that you are in a place where you must deny yourself; the breakfast provided everything from pancakes and omelettes à la carte to home-made cornflakes. I spent the rest of the day swimming in the main pool in the Bürgenstock hotel, a five-minute walk away through the resort, and gaping at the quite astonishing view from its wraparound spa pool which overhangs the cliff face down to Lake Lucerne. Dinner at Sharq, along the ridge, had equally magnetic views, as day turned to dusk and the lights of one of the world’s richest areas popped up all around below us. Sharq serves Persian and Lebanese cuisine, and its khoresh dishes and marinaded grills were as good as any Persian restaurant’s, anywhere. The wine list focuses on Lebanese wine, but you can also order from the main restaurant list.

The entrance to the Waldhotel, newly built in 2017

The next day, Dr Verena Briner, head of the medical centre and one of the country’s most prominent physicians, went through my blood test results with me. Page after page of measurements revealed – nothing at all. I was fine. I didn’t even need an oil change. But that was just the beginning. She handed me over to a consultant cardiologist, who put me through a variety of physical exertions while examining my heart with an echocardiogram. All fine. Next, I was scanned for bone density, and body fat vs body muscle. All fine, despite the Persian meal the previous night. A lung function test was OK also, meaning the cigar was on the cards that night. A full pass, with no red flags, or even yellow lights. After all that effort, I was almost disappointed – but not, of course, and no medical can test for absolutely everything that could be wrong with you – but Bürgenstock did well, all while I was having a fabulous holiday.

On the last night, I celebrated at Spices, the Bürgenstock’s flagship restaurant, which is cantilevered over the cliff’s edge. You could pick between Cantonese and Japanese, and all the lights below added to a Hong Kong vibe. It was astonishing, but true: one of Europe’s most spectacular contemporary luxury experiences is also home to a brilliant medical spa.

Vital Statistics

Dr Verena Briner, Medical Director of the Bürgenstock Resort, on the key elements you have to be aware of to ensure a long and healthy life, and how they are tested

The basic check-up focuses on the most common diseases. The programme includes taking the patient’s history and conducting a clinical examination. We screen for diseases that affect the blood  (eg. anaemia), the liver and kidney, metabolism (such as diabetes and atherosclerosis), and vitamin deficiency. We measure blood pressure, run an ECG, use bone densitometry to identify any risk for osteoporosis and carry out an ultrasound scan of the abdomen. For anyone over 45, a colonoscopy is recommended as carcinoma of the gut becomes more likely as we get older. The lung function test may show signs of smoking-induced damage. Measuring body mass index and body composition is important, too, as obesity often leads to high blood pressure, diabetes, impaired lipid metabolism, sleep apnea (snoring) and arthrosis in the joints.

We check also for cardio-vascular diseases, of which the majority of the population of the Western world die. Since the development of interventional cardiology, people rarely die from a sudden heart attack but are much more likely to have a chronic condition such as atherosclerosis of the blood vessels, which may be treated with drugs, angioplasty, stents or bypass operation. The risk factors that accelerate atherosclerosis include high blood pressure, diabetes, being overweight, smoking, high cholesterol, and little or no physical activity. A history of coronary artery disease in the family increases the chance that the patient will develop it as well. The cardiologist supervises a stress test and uses echocardiography to spot any impaired heart muscle function. If there are signs of reduced blood flow in the coronary arteries, we recommend a coronarography or a heart CT scan.

The Waldhotel works with the Lucerne central hospital where this can be done. Anyone short of time may prefer to come to the Waldhotel Medical Centre where we can organise all the tests during their stay.

Book your stay: buergenstock.ch

This article was originally published in the Winter 19 issue.

Dramatic architecture by Paris-based architect Didier Poignant has created a spectacular contemporary hotel out of a cognac ageing warehouse

A former warehouse in the heart of the town of Cognac is set to reopen this year as a luxury hotel. Emma Love gets an exclusive preview of the dramatic Hôtel Chais Monnet

It’s no secret that cognac has become cool. Where once the French brandy – determined as such by being made specifically in the Cognac region in southwest France – had a fusty reputation as an old man’s after-dinner tipple of choice, now the 390 cognac houses producing the stuff seemingly can’t make enough of it (the Hennessy label, owned by LVMH, recently opened a new bottling plant to keep up with demand and increase annual production). The fact that it’s a huge hit in China where it’s seen as a status symbol of wealth, and in the US, where it’s synonymous with rap music, are undoubtedly part of the reason why five bottles of the amber-hued spirit are sold every second somewhere in the world. And just as cognac the spirit has gone through a cultural shift, now the historic town where it’s produced is finding itself in the global spotlight, too.

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Last year Tony Conigliaro, a mixologist and major influence on London’s cocktail scene (he is behind the legendary bar 69 Colebrooke Row) opened Luciole, a bar with a cognac-based cocktail menu and this summer, the game-changing Hôtel Chais Monnet will open its doors in a former cognac warehouse, set in two hectares of land in the centre of town. Backed by British investor Javad Marandi, who is also the owner of the Soho Farmhouse in Oxfordshire, the hotel will house 92 rooms and suites, plus 13 apartments. “Here in the town we’ve been waiting for this for a long time,” said mayor Michel Gourinchas. “We’ve asked ourselves a number of times what we could do with this site and thanks to this hotel we’ll be able to see a reality of what’s possible in a way that’s in the best interests of our town, its inhabitants, and tourists.”

The public areas of the newly designed Hôtel Chais Monnet, such as the spa (top image) and the hallways, combine cool contemporary design with some original features of the former Monnet warehouse

The site itself has a unique history. The original 19th-century property was once owned by cognac trader Antoine de Salignac who, in 1838, founded the Society of Cognac Vine-growers, a community of several hundred small-vine growers who wanted to pool their strength to have sufficient stock to sell at the same time. Towards the end of that century, the shareholders asked Jean-Gabriel Monnet to manage the society and as part of the role, he and his family moved into the stately mansion and warehouse, naming it Chais JG Monnet. His son, also named Jean Monnet, left school aged 16 to follow in his father’s footsteps, travelling to Germany and America to sell cognac. He went on to become a political economist and diplomat, and an influential proponent of European unity (he is considered one of the founding fathers of the European Union). Later, the site was bought by the LVMH group, and then sold back to the town of Cognac in 2006.

The next chapter in the property’s life looks very different – quite literally. Today, Hôtel Chais Monnet comprises seven original and three new buildings, all designed or remodelled by Didier Poignant of Ertim Architects in Paris. Looking at the hotel, what’s perhaps most striking is the way that the old and modern have been fused together, and how cognac references are subtly employed throughout. “I have never worked on, or seen a hotel like this in France,” says Poignant. “Transforming a historic cognac warehouse with such a large site in a town is very rare. For this reason, it is such a special project.”

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At the heart of the property are a pair of new Les Ceps glass buildings surrounded by a twisting metallic structure inspired by grape vines. These house some of the rooms (the rest are in an original building, where the cognac was once aged) on the upper levels; on the ground floor of one there is a spa and wellness centre with seven treatment rooms, an indoor/ outdoor swimming pool, a hammam, jacuzzi and gym. The third new building is a series of apartments, which can be rented from three nights to a couple of weeks. The former old barrel-repair warehouse has been turned into a jazz bar with vaulted ceilings, Chesterfield sofas and a piano in one corner. As you’d expect, it will be stocked with a large selection of cognacs, from bottles by the small, lesser known houses to the famous Louis XIII from Rémy Martin.

Render of one of the bedrooms

There are two restaurants within the old ‘Chai Cathedral’: a relaxed French brasserie and a more formal fine-dining offering which has old barrels, once used for cognac ageing, at the entrance. The chef chosen to head up the kitchen of the latter is Sébastian Broda, best known for his light, Mediterranean cooking at Michelin-starred Le Park 45 within Le Grand Hotel Cannes. “What matters,” explains hotel director, Arnaud Bamvens, “is that Sébastien Broda is a name of tomorrow. In his kitchen, which upholds a gastronomy of excellence, we can find his humility, his passion for cooking, and his interest in local produce. We want a cuisine of land and sea, rather than one or the other.” The hotel also has a private cinema, cigar lounge, kid’s club, a rooftop garden bar for summer sundowners, and a series of rooms dedicated to re-telling the story of Chais Monnet so far. The multipurpose ballroom (for up to 220 people) and four seminar rooms are suitable for meetings and events.

Render of the glass-encased entrance linking the two original warehouses

Of course, one of the biggest reasons for staying here will be the draw of visiting some of the many cognac houses that are on the doorstep, but the hotel is equally keen to promote the region’s many other attractions. The cobbled streets, the perfectly manicured gardens and traditional architecture, and the Charente river that runs through it, all point to a slower paced, more charmed life.

Read more: andBeyond CEO Joss Kent on creating luxury in the wilderness

“Cognac has a small bar scene but it has a lot of potential,” says Conigliaro, who decided to open a bar in the town with Guillaume Le Dorner, the former bar manager of 69 Colebrook Row, when he returned home to France. It was a smart move, and one that might encourage more drinking of cognac in the town itself (according to figures released in 2016, 97 per cent of cognac is exported, bringing the country 3 billion euros in annual revenue). With the cultural redevelopment of the nearby city of Bordeaux, it means a whole new part of France is opening up to the luxury traveller.

The hotel’s swimming pool and (below) one of the 21 suites that will be available

Four must-visit cognac houses

Meukow

Meukow was founded in 1862 by two brothers, August and Karl Meukow. They first visited Cognac on behalf of the Tsar of Russia, who hired them to buy French brandy supplies for the imperial court at St Petersburg. Look out for Meukow Extra, made from a blend of the very oldest eaux-de-vies in the Paradis Cellar. meukowcognac.com

Domaines Francis Abécassis

Domaines Francis Abécassis is a young cognac house with 220 hectares of vines. It is owned and run by Francis Abécassis and his daughter Elodie, who take a contemporary approach to producing classic cognac, such as in ABK6, blended from a selection of old eaux-de-vies.  abecassis-cognac.com

Camus

One of the largest independent, family-owned cognac houses, as well as one of the largest landowners in the sought-after Borderies cru. Headed up by fifth generation owner Cyril Camus, the house recently launched a new addition to its Borderies range, Camus XO Borderies Family Reserve. camus.fr

Otard

Established by Baron Jean-Baptiste Otard in 1795, this house is known for its medieval residence and its distinctive teardrop shaped bottles. The one to buy is Fortis et Fidelis, created in homage to the house’s founder and featuring the Otard coat of arms motif on the bottle. baronotard.com

For more information and updates on Hôtel Chais Monnet visit: chaismonnethotel.com 

The historic main house at Stapleford Park

Stapleford Park is a historic manor house hotel set in stunning parkland two hours north of London. But it is much more than that: its clever structure means that it caters to families without being overwhelmed by them, and offers fine dining, indoor swimming, a spa, falconry – and it even has its own crèche and registered babysitters, as Serena Hamilton discovered.

The Library Bar

The Leicestershire countryside is beautiful and sometimes overlooked – for Londoners, it’s a county you drive through en route to the more famous sights of Yorkshire or Scotland. And unfairly so, I mused, as our car made our way through the stunning 500 acres of parkland surrounding Stapleford Park. Green, flush with mature trees, rolling, and entirely free of development, it seemed a place you could lose yourself in.

Our particular challenge was the children. We have young children, and as many parents know, they don’t always mix well with luxury hotels. Particularly the kind of place where others might go for romantic breaks; and every parent knows the drawback of checking into a stunning getaway with their children, only to find themselves doing exactly what they would have done back home.

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We needn’t have worried. Of course, we wanted to spend our weekend with the children, primarily, and it was glorious to see their faces as we tried out the falconry (they were particularly taken by the eagles and owls). Stapleford’s grounds seem endless, and we immersed ourselves in them.

Many of the state rooms originally belonged to the lords and ladies of the house with high ceilings and regal furnishings

The Midlands of England are privileged with many things, but a Mediterranean climate is not one of them, so it was fabulous to have a big, and uncrowded, indoor pool to swim and play in (and snooze by) on a rainy day. Some of the rooms are created to specific designs, like Osborne & Little or Nina Campbell; our room was relaxing as they come, with views over the trees, and a big marble bathroom.

Read next: Luxury hotel owner and serial entrepreneur, Andrew Brownsword on British innuendo 

The Old Kitchen restaurant

All of that would have amounted to a fun family weekend, but where Stapleford came into its own was with its Ofsted-registered crèche and in-house, staff babysitters. Many hotels take no responsibility for childcare, handing you the number of a local agency with a disclaimer. On both nights, were able to have an excellent dinner à deux in the two-AA-rosette restaurant – which is big on local sourcing, and tasted like eating the countryside – while the hotel’s own babysitter took care of the kids in the room. Chef Luke Holland told us he prides himself on using only the local producers and foraging for edible ingredients around the estate. The sweetcorn risotto with wild garlic, wood blewits and slow cooked onion was so good that I had it both nights. Another highlight was the duck egg “62oc” with spring peas, broad beans, coppa and pea sorbet.

The indoor swimming pool provides the perfect refuge on rainy days

Next to the pool is the spa, and the next day the children spent a couple of hours in the crèche – a real crèche, not a token kids’ club – while we had extremely invigorating spa treatments.

It is a rare country house hotel that would be just as idyllic for visitors with and without children – and Stapleford Park is just that.

staplefordpark.com

Bill Bensley’s Art Deco palace, The Siam

Why should I go now?

Thousands of tourists flock to Thailand every year to take part in intensive wellness and meditation retreats in monasteries round the country, but whilst most of these tend to involve at least degree of comfort deprivation, The Siam is offering its own luxury holistic programme throughout 2017 with visiting artisans running classes to help guests restore a sense of balance into their hectic lives. Think aromatic essential oils, cold towels, soft, fluffy dressing gowns and slippers. In other words, pure, indulgent bliss.

What’s the lowdown?

A treatment room at the Opium Spa

Designed by renowned architect and interior designer, Bill Bensley, The Siam is a contemporary Art Deco palace with traditional Thai elements, but whilst Art Deco architecture is usually known for its heavy facades and oppressive detailing, the hotel is light and airy with stark white walls and a glass roof atrium. Unlike most of the city’s other luxury hotels – towering skyscrapers, glinting on the skyline – The Siam is more like a creative home with a well curated art collection and original antique furnishings as well as cosy communal spaces where you can curl up in an arm chair listening to one of the hotel’s vinyls; the library area can also be transformed into a private cinema room, on request, complete with popcorn. As such, it attracts a stylish and refined crowd who value aesthetism over elitism. The Opium spa is seductively sultry and Thailand’s Princess  trains regularly in the hotel’s gym, which feature its own miniature Muay Thai ring. The real charm here is in all the thoughtful details; free water bottles to keep you hydrated in the humidity, umbrellas in case of sudden downpours, cards specially printed with Thai instructions for guests to hand taxi drivers, even a guard standing by to stop the traffic when you cross the road for a lunch time street food snack. If you must venture further into the city, The Siam’s sleek yacht transports guests up and down the river from its private pier. It’s as James Bond as it sounds.

One of the hotel’s sumptuous Pool Villas

Read next: Minjung Kim’s contemporary ink paintings at Aloft,  Hermès, Singapore

The sprouting glass atrium

Getting horizontal

Our suite was a sensual chamber of cool Art Deco black and white, with enough mirrors to satisfy the most vainglorious of guests and smooth jazz set as the default soundtrack. The room came with a butler, who took personal responsibility for all our needs and was fitted with its own bespoke smart phone programmed with city guides and useful hotel information.

Flipside

The only window in the room was behind the bathtub, but in Bangkok that’s not necessarily a disadvantage. It’s one of the few cities in the world where people actually avoid the views unless you’re into mazes of futuristic skyscrapers. Plus, since most of the hotel is glass and full of exotic plants, it’s easy enough to find natural light when you need it.

Rates: From THB 17,971 a night inclusive of breakfast, excluding tax and VAT (approx. USD $ 500/ €500/ £400)
Millie Walton

thesiamhotel.com