HOSPITALITY IS NO STRANGER to Chef Martin Cahill. After a career working in high-profile, luxury hotels in the Americas, Asia and the Middle East, Cahill returned home last year to take the helm at Rosewood London. Responsible for overseeing and managing the daily operations at the hotel’s Scarfes Bar and Mirror Room, he also looks to ensure culinary excellence at all times — something he’s been known to do around the globe, from Mandarin Oriental properties in Asia to DUKES hotel in Dubai.
Diners feel like sparkling gems in the jewelry box that is Mirror Room, serving an all-day dining menu alongside a selection of fine wines and Champagnes. At Scarfes Bar, which finds inspiration in drawing rooms, cozy up with cocktails, live music and shelves filled with more than 1,000 antique books hand-picked by a Portobello antiques dealer.
WHICH DESTINATIONS INSPIRED YOU, AND HOW HAS THAT INSPIRATION TRANSLATED INTO YOUR CULINARY CONCEPTS? I love travel; I’ve been lucky to live and work in some extraordinary places. It all began in London, where I learned fundamental skills. Since then, I’ve spent many years in Southeast Asia, Hong Kong and Thailand; cities like Mumbai also strongly inspired me. I am particularly fond of places that showcase fresh, local produce, keeping it simple and allowing the ingredients to speak for themselves. In Asia, a lot of the best offerings are street food, prepared in minutes — proving simplicity and consistent techniques remain the backbone of the industry.
WHOM DO YOU CONSIDER TO BE YOUR CULINARY HERO? This is a challenging question, as I’ve worked in a range of places alongside many talented chefs. However, you cannot deny the chefs who stood the test of time. Those I’ve had the pleasure of working with include Thomas Keller, Martín Berasategui, Joël Robuchon and the Roca brothers — all represent how to preserve a longstanding reputation, maintain simplicity and consistency and effectively develop your team. It is no coincidence chefs who worked under these greats often became esteemed chefs in their own right.
WHAT ONE PERSON MOST INFLUENCED YOUR COOKING STYLE? Since leaving the United Kingdom at an early age and subsequent to honing my style at The Savoy and The Dorchester, both extraordinary schools, I spent time working for Ross Lusted in Sydney, who really showed me a refreshing and novel approach to cooking. He managed to strike an impressive balance between the impeccably high standards achieved by the entire team and a strong sense of fun and camaraderie. This experience changed my outlook.
WHAT IS YOUR FAVORITE FOOD CITY? Taipei is a sensational city for food. I found the level of authenticity and simplicity so refreshing, with a perfect balance of flavor profiles. It is a destination worth visiting, and I like how it is not generally regarded as a foodie destination. Stand-out dishes were xiao long bao, the world-famous steamed buns, and char siu bao, barbecue pork buns. The dim sum cuisine is treated as an art, with many restaurants receiving fresh produce every morning and showcasing chef talent in an open kitchen. Hong Kong also inspired me with its abundance of local food, including snake soup, chicken feet and dim sum. Although the city holds numerous Michelin stars, it also takes great pride in simple eateries. The quality of produce in this area is also phenomenal, showcasing the best of Southeast Asia with some of the greatest fish accompanied by great, committed people.
WHAT DO YOU THINK THE NEXT BIG TREND ON THE FOOD SCENE WILL BE? This is a difficult question to approach; however, I hope we divert back to the basics and core elements of hospitality, with chefs having a real love for their produce and seasonality, with farmto- table approaches the ultimate goal. Providing an experience for guests with more focus on personable service, a great atmosphere conducive to relaxation and a homey feel is what we should aim for in terms of consistent trends. I also recognized an increased tendency for high-end restaurants to offer menu items appealing to a health-conscious crowd, accompanied by wine pairings, so perhaps we can expect to see more of this.
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I had just taken off my sandals, stepping onto the white-sand beach for a late-morning walk to a secluded spot I heard about from a front desk clerk, when I glanced down and saw the time on my phone. It had just turned 11 a.m., which meant it was only 7 am back home, the perfect time to call and say good morning to by husband before he left for work. Not quite ready to head back to my room, I decided I’d test the WiFi signal and made the call as I continued walking toward the shoreline.
San Antonio celebrated 300 years of progress in May 2018. With a clear vision following that anniversary year, the Texan city set its sights firmly on 300 more. While commemorating this milestone, the city underwent a major overhaul to prepare for the next phase in its history.
Custom order your Volvo through the Overseas Delivery Program and receive round-trip airfare, hotel accommodations, and a personalized delivery at the Volvo Factory Delivery Experience in Gothenburg, Sweden. Your experience begins in Sweden with insurance and registration included, enabling you to drive your new Volvo throughout Scandinavia and Europe. Create the adventure of a lifetime with the program named Best Overseas Delivery four years running, and return home with the ultimate souvenir.
When you think of a relaxing spa day, mountains, rivers and view of gorgeous landscapes pop in your head; a place to get away from the hustle and bustle of any city’s booming music and honking taxis. SoJo Spa Club and Hotel gives you the relaxing feeling of being away while still staying close to the busy center of Manhattan.
Dance the night away with Grand Hotel’s Ballroom Dance offer, available May 16–18. Dancers of all skill levels will experience a diverse range of ballroom dance styles, alongside daily breakfast and dinner, a welcome reception and complimentary golf green fees.
Though air travel slowed as airports temporarily closed and borders shuttered to stifle the spread of coronavirus, the airline industry — led by oneworld alliance member airlines — enacted enhanced protective measures to reduce risk and protect passengers.