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All Posts By FEAST Editorial Team

Talgarth Mill Receives Prestigious World Responsible Tourism Award

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A 200 years old renovated water mill in Talgarth has won Silver in the World Responsible Tourism Awards in London this month, recognised amongst projects around the globe in the Best for Engaging People and Culture category, and beaten only by Urban Adventure in Australia.

Felin Talgarth Mill has put the small Welsh town on the map as a tourist destination since 2010 when the community project won backing from a BBC and National Lottery regeneration scheme to breathe new life into a mill that had fallen into disrepair since closing in the 1940s.  Following screening of Village SOS in August 2011, the mill received 12,000 visitors, and now attracts some 5,000 a year, with over 15 tonnes of flour milled since 2012.

The award announcement was made at the World Travel Market at ExCel, London. In his citation, Professor Harold Goodwin, Chair of the judging panel, said: “A community project run by 30 very committed volunteers – the cultural activities of milling and baking have brought economic vitality back to the town and enabled the co-located craft and cottage interior businesses to launch.  They have used tourism to restore their mill and bring economic development to their market town.”

The judges were looking for tourism providers with deep, long-standing connections and commitments to the local community and exciting policies and practices for celebrating local culture and ways of life.

Liz Rose, Manager of Felin Talgarth Mill said: “This is such good news for our amazing team of volunteers who have worked so hard.  Many of our volunteers have been involved since the renovation of the mill five years ago, and it’s great to see their commitment recognised.  It’s been an exciting year at the mill with no less than three Great Taste Awards for our various types of stone ground flour, and now recognition on the world stage alongside some tourism industry giants.”

 

Previous mill Manager, Gez Richards, was in London to receive the award the day before sailing off with his wife Sue to pursue his life-long dream of crossing the Atlantic on the tall ship, the SS Tenacious with a crew of both able bodied and disabled.

Founded in 2004 by Responsible Travel, the World Responsible Tourism Awards are a global search and celebration of the most inspiring and enduring responsible tourism experiences in the world.

Felin Talgarth Mill is now one of Brecon Beacons’ leading visitor attractions, bringing in thousands for tours, milling experiences, baking courses, and The Bakers’ Table, a superb café, and the designated Best Place to Eat in Wales this year. The mill has rejuvenated other businesses in the community.

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JLL Experts Comment On Black Friday: How Will It Develop And Evolve?

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JLL’s Industrial and Retail experts make their comments and predictions for Black Friday and its future.

Tim Vallance, lead director of JLL UK’s Retail & Leisure team said:

“Black Friday has changed the Christmas retail goal posts in the UK for good. It now marks the start of the Christmas trading period and last year we saw that strong retail growth in November balanced out the more subdued figures from December. The question is how will Black Friday develop and evolve? Retailers need to strike a balance between good marketing and making sure they are not losing out due to the price dilution that the event commands. The day is beginning to become synonymous with queues, brawls and general mayhem and consumers and retailers alike will want to see more orders driven online. As a result, we may see greater deployment of services such as UBERrush, googleexpress and amazon flex and vacant or underused retail space acting as temporary pick up locations for online consumers hoping to avoid the crowds.”

Jon Sleeman, director UK Logistics & Industrial Research at JLL, commented:

“Last year, Black Friday caused major issues for certain retailers and parcel operators which were unable to handle the sales volumes. This year we are seeing a range of responses with some retailers scaling back their Black Friday discounts, whilst others seek to spread sales over a longer period of promotions. In addition, a number of parcel operators have invested significantly in new handling capacity.  Retailers and parcel operators need to find ways to meet peak sales to service customers and protect their brands.”

Richard Evans, director in JLL’s Industrial & Logistics team added:

“Supply chain strategy is often defined and reasserted on a brand’s performance following how well or poorly it handles Black Friday.  It may only be once a year, but the lessons learned about the limits of current supply chains and possible creative solutions to address them are invaluable all year-round.”

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Vodafone’s Terry The Turkey Christmas Advert Wins PETA Award

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Heart-Warming Ad Recognised for Promoting a Compassionate Meat-Free Christmas

The spotlight is on Vodafone UK, whose high-profile Christmas ad campaign has earned the mobile phone retailer PETA’s Compassionate Marketing Award. In the heart-warming advert, Vodafone, with the help of advertising agency Grey London, tells the story of a family who decides to raise a turkey, Terry, in the run-up to Christmas. The gentle and intelligent bird quickly becomes a beloved family companion, and the final scene sees Terry sitting at the Christmas table as a guest, not a meal, while Dad serves up a delicious nut roast.

Christmas is a time for generosity and kindness, which we can celebrate by allowing turkeys to live in peace”, says PETA Associate Director Elisa Allen.

“We applaud Vodafone for spreading a message of compassion and hope the advert will inspire others to leave animals off their plates this holiday season.”

The turkeys used in the making of the advert now live at a farm animal sanctuary in Warwickshire – but most turkeys aren’t as lucky. Turkeys in the wild can live up to 10 years, but those in the meat industry are normally slaughtered between 12 and 26 weeks of age. The young birds are hung upside down from metal shackles and dragged through an electrified bath that can cause them to have full-body tremors. Sometimes the turkeys are still conscious when their throats are slit and they’re placed into a bath of scalding-hot water that’s used to remove their feathers. More than 18 million turkeys are killed in the UK every year – more than 10 million for Christmas dinners alone.

In recognition of its efforts, Vodafone will receive a framed certificate and a festive hamper filled with delicious vegan treats, including a succulent Tofurky roast.

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British Public Unconvinced By Soft Drinks Tax

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Only four in ten Britons think introducing a tax on sugar-sweetened soft drinks would be effective in tackling obesity, according to an independent poll of GB adults by Populus for the Food and Drink Federation. Even fewer think a ban on supermarket price promotions, for example, buy-one-get-one-free offers, would be effective.

Over two thirds of the 2,005 consumers polled think a tax on sugar-sweetened soft drinks would:

  • Penalise the majority of people who consume soft drinks responsibly (67% agree)
  • Increase substantially year-on-year (67% agree)
  • Inevitably lead to taxes on other foods (78% agree)

 

Ian Wright CBE, Director General of the Food and Drink Federation, said: 

“Instead of presuming to speak for the British public as some health campaigners have done, we’ve asked consumers directly whether they think a sugar tax would be effective at tackling obesity. The public’s instincts mirror what the facts are telling us – that there isn’t evidence that a tax would make any difference to obesity. Last month, Public Health England, which called for a new tax on top of the 20% VAT charged on soft drinks, conceded that there was no long-term data showing it would work.

“The causes of the obesity challenge we face in this country are far more complicated than any single ingredient, food or drinkWe need to follow the evidence, and help people to improve their overall diets and become more active. Food and drink companies are already playing their part by adapting recipes and limiting portion size, and are willing and ready to do more.”

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Holland And Barrett Join Forces With I’m A Celeb And X Factor Star Jake Quickenden

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I’m a Celebrity Get Me Out of Here! star Jake Quickenden has been announced as ambassador of Holland and Barrett’s sports nutrition range.

Singer and TV favourite Jake, 27, will work with the high street health food chain in promoting their wide of range of sports nutrition supplements and protein shakes.

The former semi-pro footballer and keen body builder has kickstarted his role with a series of inspirational fitness blogs and videos.

Over the coming months these will include fat blasting, a ‘jungle workout’, body building techniques plus fun motivational guides to getting in shape.

Jake Quickenden said: “It’s been great fun creating the series of motivatonal videos and blogs with the sports team at Holland and Barrett. I’m passionate about health and fitness and I hope the tips we’ve designed inspire people of all ages to get active and have fun at the same time.”

A spokesperson for Holland and Barrett added: “We’re thrilled to be working with Jake. He has a great passion for keeping fit and well using sensible eating, quality sports supplements and achievable work out plans. We are sure Holland and Barrett shoppers will enjoy his informative, entertaining online blogs and fun videos over the coming months.”

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Enigma At Palazzo Versace Dubai – 3 Michelin Starred Chefs Change Four Times A Year

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Showcasing visionary chefs from around the world, their unique stories and gastronomic visions

Enigma at Palazzo Versace Dubai is the world’s first restaurant to change its dining concept and world-class chefs four times a year

One of the world’s elite and 3 Michelin starred chefs; Quique Dacosta will be instrumental in bringing Enigma to life on 10th January 2016

Poised to take Dubai’s culinary scene by storm, Enigma at Palazzo Versace Dubai is an avant-garde new restaurant opening on 10th January 2016, where captivating stories will be told by the world’s best chefs. Enigma will be the first restaurant to change its dining concept and world-class chefs four times a year, and will take discerning diners and gastronomists on an unexpected multi-sensory journey, with each new chapter ingeniously unfolding before their eyes.

As the name indicates, Enigma will keep guests guessing the next chapter in its collection – including the menu that will remain confidential until you are immersed in the almost surreal epicurean world. As another first for Dubai, Enigma will allow guests to pre-book their seats in advance through www.enigmadxb.com, just as you would for a performance, fundamentally reinventing the way restaurants take reservations. With a ticket to dine, Enigma disrupts the conventional reservation system by applying dynamic pricing.

The first of Enigma’s culinary masters is one of the world’s most radical avant-garde chefs, Quique Dacosta, whose eponymous restaurant in Spain holds an impressive three Michelin stars and is included in the prestigious World’s 50 Best Restaurants by Restaurant Magazine’s list. With a gastronomic imagination like no other and a desire to live life to the fullest through his food, Quique is committed to carefully creating masterpieces by manipulating style and substance in harmony.

It is incredible to bring my cuisine to other parts of the world. I’m thrilled to make my mark in Dubai under Palazzo Versace and I hope that diners enjoy Enigma and my culinary selection, which has deep Mediterranean roots and avant-garde influences, as much as I will enjoy the experience,” said Quique Dacosta.

Quique Dacosta will unveil his untold story through his not-to-be-missed Vanguard culinary performance from 10 January to 12 April 2016. As seats are limited, advance booking is highly recommended.

Dinner prices (excluding beverages) will be available on the website. Grape-based beverages will be carefully selected and paired with each course by the sommelier on request.

Enigma was conceptualised to emulate the very nature of our current lifestyle; fast paced, versatile and dynamic. Always innovating, evolving and creating anticipation. We want Enigma to be an exceptional dining experience people crave and yearn to keep up with, just like other highly desired commodities,” said Patrick Robineau, Hotel Manager, Palazzo Versace.

Additionally, the chefs selected are among the 50 best in the world, who have the culinary and creative prowess to reflect the Enigma persona and spirit, and deliver our vision. Enigma is a blank canvas for these talented chefs to paint their stories – give their souls through food. Together with the team, I am beyond excited to see Enigma come to life,” Robineau added.

Open six days a week, Enigma will delight diners with its chefs’ ‘untold stories’ and stimulating culinary experiences every evening from 6:30 – 10:30pm.

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Scientific Research Confirms: Food Cans Protect Vitamins & Mineral Nutrients

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On behalf of the ‘Initiative Lebensmitteldose’, the SGS Fresenius Institute Berlin has recently conducted scientific research investigating the nutritional value of canned food. The findings show that canned vegetables’ vitamin and mineral levels are as high as freshly cooked vegetables. In fact, for some canned vegetables the vitamin and mineral values of the nutrients measured are even higher than for some of their freshly prepared counterparts.
The aim of this research project was to make an objective comparison of vitamin and mineral levels of canned and fresh vegetables. While the canned vegetables, which were used for the tests, were heated according to the recommendations of the manufacturer, the Institute cooked the fresh food
according to regular household practice. Afterwards, both canned and freshly prepared vegetables were examined for their mineral nutrients such as potassium, magnesium and calcium, as well as for
the levels of vitamin B1, B6, C, A (beta-carotene) and folate. Additionally, the lycopene content of tomatoes was measured. The results confirm the findings of previous studies according to which the vitamin and mineral levels of canned foods are comparable or even higher than for freshly prepared food.
Canned sauerkraut and tomatoes are clear winners.
Two canned vegetables achieved optimum values: sauerkraut and tomatoes. 200g of canned sauerkraut contain one third more vitamin C than the freshly prepared alternative. The result confirms that canned sauerkraut reaches as much as 40% of the recommended daily intake of vitamin C. 200g canned tomatoes contain one third of the recommended daily intake of vitamin C,
while the freshly prepared equivalent only contains a quarter.
Canned tomatoes also achieved outstanding results for their beta-carotene (vitamin A) and lycopene levels. A 200g portion of canned tomatoes contains almost 66% of the recommended daily dose of beta-carotene, a powerful antioxidant, which is beneficial for the health of our eyes, skin, and the
mucous membranes. Canned tomatoes compared to fresh tomatoes also contain as much as four times more lycopene, which possesses antioxidant properties and is believed to have a preventive effect on cardiovascular diseases.

Protection against a loss of nutritional value – steel for packaging makes it possible.
The findings of the research highlight steel’s exceptional performance capabilities: once the food is canned, a loss of nutrients is practically impossible. As food cans are made of steel, the material delivers total barrier properties and unrivalled protection against light, air or impurities. Steel for
packaging is impact-resistant and unbreakable, while vitamins and mineral nutrients are always retained. Cans offer unrivalled protection for food – during transport, storage or on the shelf. The food can does not only protect valuable mineral nutrients, it also retains product freshness as
well as flavour and has an unrivalled shelf life of minimum three years without adding preservatives.

The combination of heating, steel’s total barrier properties and hermetic sealing is sufficient to naturally preserve the food. High product safety, a long shelf life and the fact that metal can be recycled forever, make cans the perfect packaging choice.

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Golden Aisles: Supermarket Wines Wow At International Wine Challenge

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22 supermarket own-brand and exclusive wines awarded medals at Tranche One of International Wine Challenge 2016.

  • Total of 222 medals awarded to supermarket own-brand and exclusive
  • A record 21 Gold medals awarded in vintage year of success
  • Marks & Spencer tops medals bill with 58 gongs for its range of wines
  • Aldi win a whopping five Gold medals

Britain’s supermarket wine aisles are paved with Gold, Silver and Bronze according to the latest results of the International Wine Challenge, announced today. A flurry of medals was awarded to own-brand and exclusive wines at Tranche One of the world-renowned wine competition, highlighting how lucky UK shoppers can get their hands on world-class wines from their local stores.

A total of 222 Gold, Silver and Bronze medals were awarded to supermarket own-brand and exclusive wines, with Marks & Spencer trouncing the competition, picking up 58 medals, 22 more than its closest rival, Morrisons.

  • Marks & Spencer received a whopping ten Gold medals for its wines, with half being awarded to fortified wines. Four Sherries from the Marks & Spencer Very Rare range, produced by renowned Spanish sherry maker Emilio Lustau, received Gold medals, with each costing just £8.00 per half bottle. Shoppers will be in sherry heaven if they can get their hands on any of these Gold medal winners; Marks and Spencer Very Rare Palo Cortad, Marks and Spencer Very Rare Dry Old Amontillado, Marks and Spencer Very Rare Oloroso and Marks and Spencer Very Rare Pedro Ximenez.
  • Port fans should pick up the Marks & Spencer 10 Year Old Tawny Port, the fifth fortified wine to strike Gold for the supermarket.
  • Three Marks & Spencer sparklers also picked up Gold medals. Marks & Spencer Graham Beck the Rhona Blanc de Blancs 2010 (£13.00), Marks & Spencer Champagne Oudinot Sparkling Rosé (£27.00) and Marks & Spencer Oudinot Brut Vintage 2007 (£31.00) all earned Golds. In addition to its golden haul, the retailer received 6 Silver medals and 22 Bronze medals in this round of tasting.
  • Second in the medal chart was Morrisons, which scooped 36 medals at this tranche of the competition, including three Gold medals, nine Silver and 24 Bronze. Named 2015 IWC Supermarket of the Year earlier this year, Morrisons received two Gold medals for its non-vintage sherries, with its Morrisons Signature Oloroso Dry and its Morrisons Signature Pedro Ximénez NV impressing the judging panel, both costing just £6.00 for a half-bottle. The supermarket earned its third Gold medal for its Morrisons Signature Chablis 1er Cru 2013. With its price tag of just £15, it should fly off the shelves.
  • Close on its heels was Asda, with an impressive haul of 34 medals, including a single Gold for its Noster Nobilis Priorat 2010, for a very reasonable £7.98. Asda also won seven Silver and 26 Bronze medals.
  • Next in the medal count was Tesco, earning a total of 31 gongs, including a pair of Gold medals for its Tesco finest* Sancerre 2014 (£11.00) and its Tesco finest* Dessert Semillon 2009 (£6.00 per half-bottle). The supermarket also picked up nine Silver and 20 Bronze.
  • Aldi picked up a total of 23 medals, with four Gold, six Silver and 13 Bronze medals. Impressing across a range of styles, the supermarket received a pair of Golds for its exclusive ports, Maynard’s 40-Year-Old Tawny Port (£29.99), and Maynard’s LBV Port 2011 (£9.99). Shoppers can also pick up Gold-medal-winning red and white wine in Aldi’s aisles. Aldi The Exquisite Collection Hunter Valley Semillon 2013 and Aldi Lot 08 Colchagua Carmenere 2012 both earned Gold, and will have consumers clamouring for them.
  • Waitrose and The Co-operative both took home a handful of respectable Silver and Bronze medals. Waitrose racked up 15 medals in total for wines from its range, with four Silver and 11 Bronze, while The Co-operative earned itself four Silver and four Bronze medals.

Charles Metcalfe, Co-Chairman of the IWC commented:

“The results of Tranche One of the competition highlights how British shoppers really are spoiled for choice when it comes to picking up fantastic wines in their local supermarkets. Our judges have discovered some excellent own-brand and exclusive wines, whose quality often belies their modest price tags. With the festive period just around the corner, these award-winning wines make great gifts. Or you can drink them!”

He continued:

“The IWC medal stickers help shoppers buy with confidence, as they can be assured that a medal is a stamp of quality. Wine fans should search the wine aisles for our stickers – they are guaranteed to deliver a little extra festive cheer.”

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Christmas Day: Going Out Is The New Staying In

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–          Bookatable reports record number of Brits dinning out on Christmas Day in 2015 –

–          Trend shift credited to stress of catering with majority of Brits (70%) spending up to five hours in kitchen –

 

An increasing number of families are opting to take the stress out of Christmas this year by choosing to dine out, according to Bookatable.co.uk which has reported a 63 percent year on year spike in Christmas Day bookings to its restaurants nationwide.

In the last four years, Bookatable has seen an 251% increase in Christmas bookings from 2011 to 2015, showing Brits are turning to restaurants at Christmas to help them spend proper quality time as a family. As it stands, the majority of Brits (70%) who cook on Christmas Day spend between 3-5 hours in the kitchen away from family and friends, and when the festivities are over, 78% spend up to three hours tidying up.

Following the findings, the restaurant booking platform commissioned a study investigating this significant shift towards dining out on Christmas Day – something that was rarely considered in past generations. Reflecting Bookatable’s own Christmas bookings surge, 14 million* Brits (23%) have eaten out on Christmas Day and a further 35% are considering dining out on Christmas Day in the future.

Corinne Sweet, Psychologist, commented: “Ideally, Christmas should be all about spending quality time together as a family or with friends, but sometimes the hype, rush and stress of it all gets in the way. It’s no wonder so many of us are turning to alternatives, such as restaurants. It’s important to remember what the festive season is all about: connecting and celebrating. Don’t try to be perfect. If you want to create restaurant standard food, just eat out! Trying to make Christmas perfect simply puts too much pressure on, financially, socially and emotionally.”

Contrary to Christmas being the season of good will, it’s not just time but also money that stings. A fifth (21%) of Brits host Christmas Dinner each year and as a result, feel out of pocket. 87% feel they buy too much food that goes to waste as well as ingredients that are not used at any other time of the year. Over eight million* Brits (13%) spend at least £500 on food for Christmas Dinner, and one in four (38%) cater for special dietary requirements when cooking Christmas Dinner, including food intolerances and fussy eaters.

Robert Prendergast, Head Chef at The Waldorf Hilton restaurant, commented: “Opening the restaurant on Christmas Day is a bit magical for us here at the Waldorf Hilton. There is always a sense of family resonating around the hotel amongst the team on Christmas morning with the excitement that we are going to be looking after someone else’s family, filling their day with warmth, service, good food and creating memories. The truth of it really is that it’s what we enjoy doing, making someone’s day special. It’s the service industry which we love and sharing someone’s Christmas day makes it that extra bit more rewarding.”

In the light of these festive stresses, Brits are turning to restaurants at Christmas to help them spend proper quality time as a family. Dining out in restaurants removes the often more costly and time consuming elements of the day, allowing families to spend this time together. Over a third (34%) of British families felt that sitting down to Christmas Dinner is the only time they get to spend real quality time together. When asked about how often they ate together during the rest of the year, half (49%) of Brits admitted to never or rarely eating together as a family.

Based on the findings, the restaurant booking platform has been inspired to launch a campaign which aims to spread festive joy and help families focus on what’s most important – enjoying good food and great company! By collaborating with some of its top Chefs, Bookatable.co.uk has developed a festive ‘Chef’s Secrets’ Guide full of shortcuts and tips to help take the stress out of preparing a festive feast as well as a comprehensive restaurant guide.

Joe Steele, CEO of Bookatable.co.uk, commented: “We have seen a significant increase in diners booking Christmas dinner in restaurants this year and there is no wonder given our research has shown many people feel they are not able to spend time with their family due to the pressures of catering on Christmas Day.”

He added, “To help spread some Christmas cheer, we have curated some of the best festive menus from across the country on our website, along with a free downloadable guide created in collaboration with our top chefs who have shared their expertise and insight to help everyone have a smooth and enjoyable Christmas.”

Bookatable’s research also shows that the stress associated with the season is not just confined to Christmas Day itself. Almost a fifth (18%) of Brits begin preparing for Christmas months in advance, during the summer or even earlier, with a third of these (6%) starting to think about Christmas as soon as Christmas the previous year is over. In line with this, and in addition to an increase in Christmas Day bookings, Bookatable has also seen a growing YOY trend in bookings for both Christmas Eve (42%) and Boxing Day (20%) – also noted by the OXO Tower who open on these days in December.

When the fun of decorating the Christmas tree is done, 40% find the prospect of readying the house for guests and dealing with a messy house afterwards to be the most stressful elements of the festive period. 20% of Brits admit that, as hosts, they miss out on the festive fun of the day by worrying about guests’ enjoyment. A further third (32%) are stressed out by time management dealing with preparing and cooking food, hosting and cleaning for multiple people. The study found that a third of Brits (33%) find Christmas Day to be more stressful than a day at work.

In time for the festive season, diners can visit Bookatable.co.uk to access a whole host of help and recommendations aiming to take the stress out of Christmas and reclaim the joy of the festive season. The website will help Brits choose the right restaurant for festive dining and for those still keen to recreate the magic in their own home, a free downloadable ‘Chef’s Secrets’ Guide is available. The Guide has been created in collaboration with head chefs at some of Bookatable.co.uk’s most famed restaurants with stunning festive menus including The OXO Tower, The Waldorf and The Savoy.

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Iron Chef Fawkes Brings Aroma Of Noma To The Nai Harn

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The Nai Harn is delighted to welcome Kevin Jean Fawkes as its Culinary Director, joining the team for the re-launch of this iconic Phuket luxury resort. Chef Fawkes brings with him a wealth of culinary stardust from Michelin starred experience in the great British kitchen of Anton Edelman at the Savoy Hotel London, to stints at cutting edge restaurants by Sir Terence Conran, Gordon Ramsay, Jason Atherton, Albert Roux and Noma’s legendary René Redzepi.

Chef Fawkes is the latest boldfaced hire at The Nai Harn, the only resort on Phuket accepted into the prestigious Leading Hotels of the World collection, which opens January 16th following 18 months of extensive renovations. Breezy and casual, Chef Fawkes’ restaurant, the Rock Salt, will feature dishes showcasing delectable cuisine with a distinctively Asian edge.

At lunch, the focus is on contemporary Thai classics and international favourites, including wood-fired pizzas, tandoori baked seafood and market seafood display from the Rawai fisherman. As the sun sets, Rock Salt restaurant transitions into Nai Harn Beach’s premier chill-out destination. A menu is inspired by the culinary traditions of the Eastern Mediterranean and North Africa with a splash of Thai influence in a relaxed al fresco ambiance. Kevin Jean Fawkes will also be tasked with ensuring The Nai Harn’s other main restaurant, Cosmo, delivers on its promise of a refined journey through diverse culinary traditions from around the world. The menu reflects the chef’s passion for travel and new cultural experiences, while an underpinning of Southern Thai flavours pays homage to The Nai Harn’s rich Phuket heritage.

GM of The Nai Harn Frank Grassmann said he was delighted to have lured Kevin Jean Fawkes to Phuket. “He is a special kind of chef, he has the creative spark but more than that he really inspires loyalty and leads by example with his team,” he said. “That’s where the real magic happens.”

Chef Fawkes said he was looking forward to the challenge of being part of The Nai Harn’s founding team, as well as being part of a property which has a true legacy of luxury and is a genuine icon of Phuket hospitality. Kevin holds a plethora of awards under his belt of experience, and these include the eco award at The World Traveller Awards, and the Mr & Mrs Smith winner of World’s best five star luxury family resort. Other highlights include, Iron Chef Thailand 2013, and an international culinary judge of the World Association of Chefs Society (WACS) and Member of the British Culinary Federation.

High profile guests at the Nai Harn over the years have included Her Majesty Queen Sirikit, Prince Albert of Monaco, Prince Henrik of Denmark, former French president Jacques Chirac, the late actor Sir Peter Ustinov, dance legend Rudoph Nureyev, US actor Forest Whittaker and Roger Moore, who once fought Scaramanga on his famously eponymous James Bond Island off the coast of Phang Nga, a short speedboat hop away.
The new Nai Harn will offer 130 luxurious guest rooms and suites with panoramic views over the soft white sands and graded azure and turquoise hues of the Andaman Sea, a bespoke luxury spa and a stunning new pool and food and beverage spaces. Leading with a promise of pure romance at Thailand’s best beach, as voted by users of TripAdvisor, The Nai Harn will provide authentic destination experiences, extraordinary culinary happenings and expertly curated connections to the best of island life and southern Thai culture. It is also the only hotel directly on the ocean at Nai Harn beach.

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