Issue link: https://maltatoday.uberflip.com/i/1140832
11.07.19 11 availability to actually get into those rooms and maintain them. You're definitely not slacking, especially in the food and beverage department. You've recently opened Kerridge's bar and Grill and have appointed a new executive Michelin-starred chef. Can you tell us a bit more about the last year in this department? The food and beverage department has been looked at quite a bit over the last year and this was done with a lot of thought behind it. First of all, restaurants and bars are great fun and an element of fun, en- joyment and light heartedness is of course what guests wants from a ho- tel. If you look at the highly competi- tive landscape of hotels here in Lon- don, restaurants and bars are a real opportunity to further differentiate ourselves and create a style that is our very own; one that's unique, recognis- able and admired by the guests. Last year we got the opportunity to collaborate with Michelin-starred celebrity chef Tom Kerridge, who is now our partner in on of the restau- rants, Kerridge's Bar and Grill, which opened in September last year… and what a success it was. The guests are just loving it and Tom Kerridge is simply incredible. He is surely one of the most popular chefs in the UK at the moment, but to us he is the best chef in the world. We have also reviewed our after- noon tea concept, which is such a British tradition. This takes place at the beautiful Crystal Moon Lounge at the heart of the hotel and is served by the light of a Baccarat Crystal chan- delier, making it the perfect venue for afternoon tea. The tea service is very tradition- al, and here guests will come across beautiful elements that touch all the senses. Guests can admire the beautiful chandelier and also touch the same precious material as soon as they are served champagne from glasses that are cut from the same Baccarat crystal as the chandelier. We purposely selected our own cus- tom-made British China with our de- sign and colour scheme; black and sil- ver mirrored crockery as well as well as one place that is set with red and gold mirrored crockery and a golden tea cup as an element of surprise for one special guest. We also had the wonderful opportu- nity of having the much loved Miche- lin star Chef Andre Garrett join our team, who is now the executive chef of the hotel. In the Northall restaurant, we fea- ture Garrett's menus, who has a fine a sophisticated way of cooking but does this at ease, in a very delicious way. So you will find many French routed recipes and techniques, a lot of Brit- ish ingredients and a very light menu overall…. one you'll find yourself go- ing back to everyday. Any plans going forward? When I talk to the whole team I of- ten say that this is a hotel and not a museum. It needs to live and evolve. We have some exciting ideas for our spa, to keep it alive and relevant and maybe broaden the variety of our treatments. There are some other secrets… how- ever secrets are there to be kept and not to be told. INTERVIEW amongst one of London's finest The spirit of Corinthia is something that is very prominent in the brand, which represents a number of things. Warm hospitality is of course at the heart of our brand