Heleri Rande

🥐 Hotels used to treat breakfast as routine. Today, it’s becoming one of the most strategic moments of the guest experience. In my latest article for Supper Magazine ✍ , I explore how luxury hotels worldwide are rethinking breakfast - not just as a meal, but as a powerful expression of brand identity, sustainability, wellness and sense of place.

Chef Jun Tanaka overcomes the challenges of opening a restaurant in the midst of a pandemic to introduce his Mediterranean cuisine to Hong Kong’s The Upper House, writes Heleri Rande. I like food that reminds me of being on holiday,” begins Jun Tanaka as we take a seat at his London flagship, The Ninth on Charlotte Street, just a few days after indoor hospitality venues were permitted to reopen in England.

Using the surrounding forest as its mains supplier, a new culinary experience in the Dolomites brings pine to the plate, writes Heleri Rande. Standing at 1,800 metres above sea level overlooking the UNESCO World Heritage Site of the Dolomites is Forestis – new member of SLH billed as a refuge for the body and mind.