#zetter townhouse hotel

[arqteturas]

Quem esta animado para o Natal? Nos stories ja tem inspirações! E essa porta tem aparecido muito pra mim e já descobri que é do Zetter Townhouses Hotel @zettertownhouse em Londres mas a imagem não é a decoração desse ano, o grupo participa de uma competição de portas! Já querendo saber como ficará a decoração desse ano. . #christmasdecorating #christmasdecor #christmasdoordecor #feliznatal🎄 #feliznavidad🎄 #joyeuxnoel #merrychristmas🎄 #fröhlicheweihnachten (em Zetter Townhouse Marleybone) https://www.instagram.com/p/Ckjq1RZudvM/?igshid=NGJjMDIxMWI=

[lettersfromjapan]

A Very Very Very Long Day

A summary of our travel day:

1.5 hour flight New Orleans to Austin

7 hours in Austin

9 hour flight Austin to London

9 hours in London before we could check-in to our hotel

Whew.

Luckily, we made good use of our time in Austin by first stopping for coffee and then heading over to La Barbecue. Danny has a thing for good brisket and this brisket was GOOD.

We landed in London at 7 am, without much sleep or any plans and unable to check in to our hotel. We weren’t fed on our flight (super budget airline), so food was stop number one. I dragged us to breakfast at the Zetter Townhouse and felt much more human after eating a “full english” with a hot pot of tea. Full English = ham, sausage, blood sausage, grilled mushroom, grilled tomato, two eggs and toast.

After that, we wandered the city in a half-sleep until our room was ready. We visited Fortnum and Mason to pick up a box of my favorite chocolates (rose and lavender creams). Danny enjoyed the general spectacle of the shop. There’s something magical about a room stockpiled with carefully packaged gourmet sweets and teas. We continued the shopping trend and walked through some of the old “shopping arcades”. They are these beautiful hallways of shops dating as far back as 1816. The storefronts are paned glass with wooden signage and look like something out of Sherlock Holmes or Poirot. They’re not museum pieces, though. You can actually shop in the arcade for upscale items like custom leather goods, jewelry or perfume. I’m not sure what else we did because I was literally sleepwalking by that point. Danny had to drag me from place to place while I tried to keep my eyes open. Eventually, we got in our room, slept for a few hours, and had dinner at The Grazing Goat, a cafe around the corner from our hotel.

[wineanddinosaur]

Cracking the Citrus Code: How Brands Are Creating Bartender-Quality RTD Cocktails

In recent years, ready to drink (RTD) canned cocktails have become an important disruptor in the alcohol sector. According to consumer analytics firm Nielsen, more than 50 percent of consumers surveyed in 2019 highlighted convenience as the main reason for purchasing single-serve RTD cocktails. That convenience fueled 80 percent growth for the category last year, which reached a total value of more than $100 million by the end of December. In recent weeks, Nielsen says, canned cocktails have been “key to the growth of the spirits category” during quarantine, as off-premise alcohol sales have surged in the U.S.

While convenience is a key draw, the quality of the can’s contents can’t be ignored. VinePair has been tasting through canned cocktails for the past few years and can report that there are few RTDs on the market we’d bring to a party. And that’s the key: Creating a product that consumers embrace and are excited to share. Through the process, we experienced a broad range of options, but also varying levels of quality — not all the RTD cocktails currently on offer accurately recreate the drinks in their freshly made form.

The quality disparity becomes most apparent when citrus is part of the drink. The main issue with using fresh citrus juice in a canned product is its remarkably short shelf life (just a few days). While pasteurized juice offers a shelf-stable alternative, the process compromises flavor. Some brands may be willing to accept this trade-off, but for those looking to create bartender-level cocktails, the answer lies elsewhere.

With the race still on to corner the RTD cocktail market — in the way that a brand like White Claw dominates the hard seltzer space — different producers are tackling the citrus quandary using different approaches. Some have set about completely rebuilding the citrus profile themselves, while others are happy to accept reduced margins and use premium, commercially available products. A third approach aims to bring cocktail-bar-quality drinks to the masses by building upon a bartender-developed “acid adjusting” technique.

Reconstructing the Citrus Profile Using a Variety of Products

Once you get past the fact that fresh citrus is not an option, it becomes a question of “what’s the best alternative,” says London-based Max Whitney. After tending bar at some of the U.K. capital’s leading cocktail spots, including The Zetter Townhouse and untitled, Whitney now works as the head of development for World of Zing, a cocktail and flavor innovation company that produces cocktail ingredients and batched drinks for trade clients.

In the past, World of Zing has developed pre-packaged cocktails for events like GQ magazine’s annual awards ceremony in London on behalf of large-scale liquor companies such as Diageo. The company also offers batched versions of classic drinks, like the Negroni, Old Fashioned, and Margarita, for fast-casual dining chains looking to offer a consistent drinks program across multiple locations — some of which might not have a dedicated, skilled bar team.

For drinks that typically use fresh citrus, like the Margarita, Whitney attempts to rebuild the fresh fruit’s profile from scratch. “I look at it like a puzzle,” he says. “The more pieces of it you can put together and find a nice balance with, the closer you’re going to get to citrus.”

To reconstruct lime, Whitney uses multiple ingredients that encompass all parts of the fruit. Comminuted lime concentrate — a shelf-stable product made from the juice, fibers, pith, and oils of the fruit — provides the core of the lime flavor. Food-grade essential oils, which are present in the citrus peel, are also added to provide an aromatic “top note.” Depending on the desired flavor profile of the final cocktail, Whitney may then adjust the pH using powdered acids, such as citric acid (the main constituent of fresh citrus juice) and also malic, lactic, and succinic acids.

Using Commercially Available Products

Others say ready-made, high-quality solutions exist on the market; they just cost more than pasteurized juice and take some digging out to discover.

Dallas-based former bartender Rocco Milano first started thinking about creating packaged cocktails five years ago after he was approached by Virgin America to create a cocktail menu for the airline’s in-flight menu. When his then boss and now business partner Patrick Halbert suggested they instead offer pre-packaged cocktails, their company On The Rocks was born.

From day one, the duo focused on recreating classic cocktails one would enjoy in a bar, like the Aviation, Old Fashioned, and variations of the Margarita. “Our goal as a company is not just to create a small package that’ll get you drunk, it’s ‘How do we give you a culinary experience in a glass that’s going to awaken your senses?’” Milano says.

To achieve this, they knew that high-quality citrus would be vital. (All the drinks they now offer contain citrus in some form or another.) After trying and dismissing shrubs — a combination of fruit, sugar, and acid — they reached out to dozens of ingredient purveyors across the country to see what other citrus solutions they could find.

During an 18-month development period, they tasted more than 60 potential options and narrowed the field during round-robin tastings. “By the law of probabilities, what we settled on was the most expensive option,” Milano says.

With other, cheaper alternatives available, this might not strike everyone as the smartest business decision. But Milano points to the focus on quality of ingredients over margins as one of the core principles of his brand. “The success of this company can’t be summed up by the sum of column D,” he says.

Ultimately, it’s proven to be a savvy move in the long run. While airlines and hotels represented the company’s major clients in the early days, five years down the line, the off-premise market accounts for 70 percent of the company’s sales. On The Rocks’ lineup is now available in every Whole Foods across the country, and can be found in supermarkets such as Kroger’s, Albertsons, and Vons.

Milano admits that it’s easy for products to get lost on retail shelves, but says a partnership with Beam Suntory has brought brand recognition. “Once people were able to point at the bottle and say, ‘Knob Creek is in this Old Fashioned?’ — that made all the difference in the world,” he says.

Acid Adjusting and Natural Flavors

In 2019, Los Angeles-based Aaron Polsky founded his canned cocktail brand, LiveWire, following a career working at notable bars such as Amor y Amargo in New York and Harvard & Stone in Los Angeles.

His first experiments in recreating citrus flavors for batched drinks came when Harvard & Stone was hired to curate the bar program for Coachella. When the festival told him pasteurized citrus was going to be the only option, he instead turned to using a mixture of acids and food-grade flavored oils. The process builds upon the work of Dave Arnold of Existing Conditions in New York, who pioneered the “acid adjusting” technique.

After leaving Harvard & Stone in August 2019, Polsky decided to use this formula to form the base for his canned cocktails. Rather than seeing the citrus equation as a challenge to overcome, he’s excited by the options the combination of acids and natural flavors present.

“For 150 years we have been married to the flavor of lemon or lime,” Polsky says. Now, he’s able to match the pH of those fresh juices while building a core profile around high-quality natural flavorings. For the latter, he works with leading flavor company Givaudan, which has the ability to recreate the taste of every fruit at varying levels of ripeness.

While the initial idea was to create an “Aaron Polsky line of drinks,” he soon realized it was a concept he could open up to his peers.

LiveWire’s first cocktail — a citrus-driven blend of vodka, oroblanco grapefruit, kumquat, jasmine, and ginger called “Heartbreaker” — was designed by Polsky and went to market at the end of March. Initially just available in Los Angeles, national expansion is in the cards for within the year, with online retail now offered through a range of merchants.

To create the brand’s future releases, Polsky is working with a list of notable bartenders. The venerable lineup includes the likes of Yael Vengroff (Spare Room, Genghis Cohen), Gianna Johns (Nomad), Jillian Vose (Dead Rabbit), Sother Teague (Amor y Amargo), and Masahiro Urushido (Katana Kitten).

Each has been tasked with creating a drink that fits a sparkling, low-ABV (7.5 percent) profile. Polsky, meanwhile, will ensure the cocktails can be scaled and canned, and is working with Givaudan to ensure all flavorings are as true-to-life as possible.

The article Cracking the Citrus Code: How Brands Are Creating Bartender-Quality RTD Cocktails appeared first on VinePair.

source https://vinepair.com/articles/recreating-citrus-bartender-quality-rtd-cocktails/

[johnboothus]

Cracking the Citrus Code: How Brands Are Creating Bartender-Quality RTD Cocktails

In recent years, ready to drink (RTD) canned cocktails have become an important disruptor in the alcohol sector. According to consumer analytics firm Nielsen, more than 50 percent of consumers surveyed in 2019 highlighted convenience as the main reason for purchasing single-serve RTD cocktails. That convenience fueled 80 percent growth for the category last year, which reached a total value of more than $100 million by the end of December. In recent weeks, Nielsen says, canned cocktails have been “key to the growth of the spirits category” during quarantine, as off-premise alcohol sales have surged in the U.S.

While convenience is a key draw, the quality of the can’s contents can’t be ignored. VinePair has been tasting through canned cocktails for the past few years and can report that there are few RTDs on the market we’d bring to a party. And that’s the key: Creating a product that consumers embrace and are excited to share. Through the process, we experienced a broad range of options, but also varying levels of quality — not all the RTD cocktails currently on offer accurately recreate the drinks in their freshly made form.

The quality disparity becomes most apparent when citrus is part of the drink. The main issue with using fresh citrus juice in a canned product is its remarkably short shelf life (just a few days). While pasteurized juice offers a shelf-stable alternative, the process compromises flavor. Some brands may be willing to accept this trade-off, but for those looking to create bartender-level cocktails, the answer lies elsewhere.

With the race still on to corner the RTD cocktail market — in the way that a brand like White Claw dominates the hard seltzer space — different producers are tackling the citrus quandary using different approaches. Some have set about completely rebuilding the citrus profile themselves, while others are happy to accept reduced margins and use premium, commercially available products. A third approach aims to bring cocktail-bar-quality drinks to the masses by building upon a bartender-developed “acid adjusting” technique.

Reconstructing the Citrus Profile Using a Variety of Products

Once you get past the fact that fresh citrus is not an option, it becomes a question of “what’s the best alternative,” says London-based Max Whitney. After tending bar at some of the U.K. capital’s leading cocktail spots, including The Zetter Townhouse and untitled, Whitney now works as the head of development for World of Zing, a cocktail and flavor innovation company that produces cocktail ingredients and batched drinks for trade clients.

In the past, World of Zing has developed pre-packaged cocktails for events like GQ magazine’s annual awards ceremony in London on behalf of large-scale liquor companies such as Diageo. The company also offers batched versions of classic drinks, like the Negroni, Old Fashioned, and Margarita, for fast-casual dining chains looking to offer a consistent drinks program across multiple locations — some of which might not have a dedicated, skilled bar team.

For drinks that typically use fresh citrus, like the Margarita, Whitney attempts to rebuild the fresh fruit’s profile from scratch. “I look at it like a puzzle,” he says. “The more pieces of it you can put together and find a nice balance with, the closer you’re going to get to citrus.”

To reconstruct lime, Whitney uses multiple ingredients that encompass all parts of the fruit. Comminuted lime concentrate — a shelf-stable product made from the juice, fibers, pith, and oils of the fruit — provides the core of the lime flavor. Food-grade essential oils, which are present in the citrus peel, are also added to provide an aromatic “top note.” Depending on the desired flavor profile of the final cocktail, Whitney may then adjust the pH using powdered acids, such as citric acid (the main constituent of fresh citrus juice) and also malic, lactic, and succinic acids.

Using Commercially Available Products

Others say ready-made, high-quality solutions exist on the market; they just cost more than pasteurized juice and take some digging out to discover.

Dallas-based former bartender Rocco Milano first started thinking about creating packaged cocktails five years ago after he was approached by Virgin America to create a cocktail menu for the airline’s in-flight menu. When his then boss and now business partner Patrick Halbert suggested they instead offer pre-packaged cocktails, their company On The Rocks was born.

From day one, the duo focused on recreating classic cocktails one would enjoy in a bar, like the Aviation, Old Fashioned, and variations of the Margarita. “Our goal as a company is not just to create a small package that’ll get you drunk, it’s ‘How do we give you a culinary experience in a glass that’s going to awaken your senses?’” Milano says.

To achieve this, they knew that high-quality citrus would be vital. (All the drinks they now offer contain citrus in some form or another.) After trying and dismissing shrubs — a combination of fruit, sugar, and acid — they reached out to dozens of ingredient purveyors across the country to see what other citrus solutions they could find.

During an 18-month development period, they tasted more than 60 potential options and narrowed the field during round-robin tastings. “By the law of probabilities, what we settled on was the most expensive option,” Milano says.

With other, cheaper alternatives available, this might not strike everyone as the smartest business decision. But Milano points to the focus on quality of ingredients over margins as one of the core principles of his brand. “The success of this company can’t be summed up by the sum of column D,” he says.

Ultimately, it’s proven to be a savvy move in the long run. While airlines and hotels represented the company’s major clients in the early days, five years down the line, the off-premise market accounts for 70 percent of the company’s sales. On The Rocks’ lineup is now available in every Whole Foods across the country, and can be found in supermarkets such as Kroger’s, Albertsons, and Vons.

Milano admits that it’s easy for products to get lost on retail shelves, but says a partnership with Beam Suntory has brought brand recognition. “Once people were able to point at the bottle and say, ‘Knob Creek is in this Old Fashioned?’ — that made all the difference in the world,” he says.

Acid Adjusting and Natural Flavors

In 2019, Los Angeles-based Aaron Polsky founded his canned cocktail brand, LiveWire, following a career working at notable bars such as Amor y Amargo in New York and Harvard & Stone in Los Angeles.

His first experiments in recreating citrus flavors for batched drinks came when Harvard & Stone was hired to curate the bar program for Coachella. When the festival told him pasteurized citrus was going to be the only option, he instead turned to using a mixture of acids and food-grade flavored oils. The process builds upon the work of Dave Arnold of Existing Conditions in New York, who pioneered the “acid adjusting” technique.

After leaving Harvard & Stone in August 2019, Polsky decided to use this formula to form the base for his canned cocktails. Rather than seeing the citrus equation as a challenge to overcome, he’s excited by the options the combination of acids and natural flavors present.

“For 150 years we have been married to the flavor of lemon or lime,” Polsky says. Now, he’s able to match the pH of those fresh juices while building a core profile around high-quality natural flavorings. For the latter, he works with leading flavor company Givaudan, which has the ability to recreate the taste of every fruit at varying levels of ripeness.

While the initial idea was to create an “Aaron Polsky line of drinks,” he soon realized it was a concept he could open up to his peers.

LiveWire’s first cocktail — a citrus-driven blend of vodka, oroblanco grapefruit, kumquat, jasmine, and ginger called “Heartbreaker” — was designed by Polsky and went to market at the end of March. Initially just available in Los Angeles, national expansion is in the cards for within the year, with online retail now offered through a range of merchants.

To create the brand’s future releases, Polsky is working with a list of notable bartenders. The venerable lineup includes the likes of Yael Vengroff (Spare Room, Genghis Cohen), Gianna Johns (Nomad), Jillian Vose (Dead Rabbit), Sother Teague (Amor y Amargo), and Masahiro Urushido (Katana Kitten).

Each has been tasked with creating a drink that fits a sparkling, low-ABV (7.5 percent) profile. Polsky, meanwhile, will ensure the cocktails can be scaled and canned, and is working with Givaudan to ensure all flavorings are as true-to-life as possible.

The article Cracking the Citrus Code: How Brands Are Creating Bartender-Quality RTD Cocktails appeared first on VinePair.

Via https://vinepair.com/articles/recreating-citrus-bartender-quality-rtd-cocktails/

source https://vinology1.weebly.com/blog/cracking-the-citrus-code-how-brands-are-creating-bartender-quality-rtd-cocktails

[isaiahrippinus]

Cracking the Citrus Code: How Brands Are Creating Bartender-Quality RTD Cocktails

In recent years, ready to drink (RTD) canned cocktails have become an important disruptor in the alcohol sector. According to consumer analytics firm Nielsen, more than 50 percent of consumers surveyed in 2019 highlighted convenience as the main reason for purchasing single-serve RTD cocktails. That convenience fueled 80 percent growth for the category last year, which reached a total value of more than $100 million by the end of December. In recent weeks, Nielsen says, canned cocktails have been “key to the growth of the spirits category” during quarantine, as off-premise alcohol sales have surged in the U.S.

While convenience is a key draw, the quality of the can’s contents can’t be ignored. VinePair has been tasting through canned cocktails for the past few years and can report that there are few RTDs on the market we’d bring to a party. And that’s the key: Creating a product that consumers embrace and are excited to share. Through the process, we experienced a broad range of options, but also varying levels of quality — not all the RTD cocktails currently on offer accurately recreate the drinks in their freshly made form.

The quality disparity becomes most apparent when citrus is part of the drink. The main issue with using fresh citrus juice in a canned product is its remarkably short shelf life (just a few days). While pasteurized juice offers a shelf-stable alternative, the process compromises flavor. Some brands may be willing to accept this trade-off, but for those looking to create bartender-level cocktails, the answer lies elsewhere.

With the race still on to corner the RTD cocktail market — in the way that a brand like White Claw dominates the hard seltzer space — different producers are tackling the citrus quandary using different approaches. Some have set about completely rebuilding the citrus profile themselves, while others are happy to accept reduced margins and use premium, commercially available products. A third approach aims to bring cocktail-bar-quality drinks to the masses by building upon a bartender-developed “acid adjusting” technique.

Reconstructing the Citrus Profile Using a Variety of Products

Once you get past the fact that fresh citrus is not an option, it becomes a question of “what’s the best alternative,” says London-based Max Whitney. After tending bar at some of the U.K. capital’s leading cocktail spots, including The Zetter Townhouse and untitled, Whitney now works as the head of development for World of Zing, a cocktail and flavor innovation company that produces cocktail ingredients and batched drinks for trade clients.

In the past, World of Zing has developed pre-packaged cocktails for events like GQ magazine’s annual awards ceremony in London on behalf of large-scale liquor companies such as Diageo. The company also offers batched versions of classic drinks, like the Negroni, Old Fashioned, and Margarita, for fast-casual dining chains looking to offer a consistent drinks program across multiple locations — some of which might not have a dedicated, skilled bar team.

For drinks that typically use fresh citrus, like the Margarita, Whitney attempts to rebuild the fresh fruit’s profile from scratch. “I look at it like a puzzle,” he says. “The more pieces of it you can put together and find a nice balance with, the closer you’re going to get to citrus.”

To reconstruct lime, Whitney uses multiple ingredients that encompass all parts of the fruit. Comminuted lime concentrate — a shelf-stable product made from the juice, fibers, pith, and oils of the fruit — provides the core of the lime flavor. Food-grade essential oils, which are present in the citrus peel, are also added to provide an aromatic “top note.” Depending on the desired flavor profile of the final cocktail, Whitney may then adjust the pH using powdered acids, such as citric acid (the main constituent of fresh citrus juice) and also malic, lactic, and succinic acids.

Using Commercially Available Products

Others say ready-made, high-quality solutions exist on the market; they just cost more than pasteurized juice and take some digging out to discover.

Dallas-based former bartender Rocco Milano first started thinking about creating packaged cocktails five years ago after he was approached by Virgin America to create a cocktail menu for the airline’s in-flight menu. When his then boss and now business partner Patrick Halbert suggested they instead offer pre-packaged cocktails, their company On The Rocks was born.

From day one, the duo focused on recreating classic cocktails one would enjoy in a bar, like the Aviation, Old Fashioned, and variations of the Margarita. “Our goal as a company is not just to create a small package that’ll get you drunk, it’s ‘How do we give you a culinary experience in a glass that’s going to awaken your senses?’” Milano says.

To achieve this, they knew that high-quality citrus would be vital. (All the drinks they now offer contain citrus in some form or another.) After trying and dismissing shrubs — a combination of fruit, sugar, and acid — they reached out to dozens of ingredient purveyors across the country to see what other citrus solutions they could find.

During an 18-month development period, they tasted more than 60 potential options and narrowed the field during round-robin tastings. “By the law of probabilities, what we settled on was the most expensive option,” Milano says.

With other, cheaper alternatives available, this might not strike everyone as the smartest business decision. But Milano points to the focus on quality of ingredients over margins as one of the core principles of his brand. “The success of this company can’t be summed up by the sum of column D,” he says.

Ultimately, it’s proven to be a savvy move in the long run. While airlines and hotels represented the company’s major clients in the early days, five years down the line, the off-premise market accounts for 70 percent of the company’s sales. On The Rocks’ lineup is now available in every Whole Foods across the country, and can be found in supermarkets such as Kroger’s, Albertsons, and Vons.

Milano admits that it’s easy for products to get lost on retail shelves, but says a partnership with Beam Suntory has brought brand recognition. “Once people were able to point at the bottle and say, ‘Knob Creek is in this Old Fashioned?’ — that made all the difference in the world,” he says.

Acid Adjusting and Natural Flavors

In 2019, Los Angeles-based Aaron Polsky founded his canned cocktail brand, LiveWire, following a career working at notable bars such as Amor y Amargo in New York and Harvard & Stone in Los Angeles.

His first experiments in recreating citrus flavors for batched drinks came when Harvard & Stone was hired to curate the bar program for Coachella. When the festival told him pasteurized citrus was going to be the only option, he instead turned to using a mixture of acids and food-grade flavored oils. The process builds upon the work of Dave Arnold of Existing Conditions in New York, who pioneered the “acid adjusting” technique.

After leaving Harvard & Stone in August 2019, Polsky decided to use this formula to form the base for his canned cocktails. Rather than seeing the citrus equation as a challenge to overcome, he’s excited by the options the combination of acids and natural flavors present.

“For 150 years we have been married to the flavor of lemon or lime,” Polsky says. Now, he’s able to match the pH of those fresh juices while building a core profile around high-quality natural flavorings. For the latter, he works with leading flavor company Givaudan, which has the ability to recreate the taste of every fruit at varying levels of ripeness.

While the initial idea was to create an “Aaron Polsky line of drinks,” he soon realized it was a concept he could open up to his peers.

LiveWire’s first cocktail — a citrus-driven blend of vodka, oroblanco grapefruit, kumquat, jasmine, and ginger called “Heartbreaker” — was designed by Polsky and went to market at the end of March. Initially just available in Los Angeles, national expansion is in the cards for within the year, with online retail now offered through a range of merchants.

To create the brand’s future releases, Polsky is working with a list of notable bartenders. The venerable lineup includes the likes of Yael Vengroff (Spare Room, Genghis Cohen), Gianna Johns (Nomad), Jillian Vose (Dead Rabbit), Sother Teague (Amor y Amargo), and Masahiro Urushido (Katana Kitten).

Each has been tasked with creating a drink that fits a sparkling, low-ABV (7.5 percent) profile. Polsky, meanwhile, will ensure the cocktails can be scaled and canned, and is working with Givaudan to ensure all flavorings are as true-to-life as possible.

The article Cracking the Citrus Code: How Brands Are Creating Bartender-Quality RTD Cocktails appeared first on VinePair.

source https://vinepair.com/articles/recreating-citrus-bartender-quality-rtd-cocktails/ source https://vinology1.tumblr.com/post/617917961212133376

[williamemcknight]

Pelargonium for Europe to transform The Zetter Townhouse hotel entrance

Coral coloured Geraniums will transform the iconic entrance of The Zetter Townhouse hotel in Clerkenwell this May as part of Clerkenwell Design Week (CDW). The fantasy ‘underwater’ vignette is inspired by ‘Living Coral’ – Pantone Colour of the Year 2019. It will celebrate the longstanding urban popularity of the geranium in this stunning hue.   …

The post Pelargonium for Europe to transform The Zetter Townhouse hotel entrance appeared first on Pro Landscaper.

[gessvhowarth]

London's Most Under Appreciated Afternoon Tea

Cream then jam? Jam then cream? London has some deservedly famous afternoon teas (The Ritz and Claridge’s, we’re looking at you). But there are many places to take this uniquely British refreshment, and we think some of them deserve more attention. Here’s our pick of London’s most under appreciated afternoon teas. Soho Hotel Another under the radar tea, right in the centre of Soho. They describe the signature afternoon tea as ‘dainty’ but we’ve always found it to be very generous, particularly the cupcakes piled high with fluffy icing. The décor here is modern, so it’s a different experience to taking tea at, say, Brown’s Hotel, or The Ritz. But it’s cheaper at £24 per person (tea only), when some of the big names start around the £50 mark.   Deliveroo now from Hoxton 4 Richmond Mews, W1D Source firmdalehotels Orangery at Kensington Palace The Orangery often gets overlooked as an afternoon tea option, which is odd, because it’s in the grounds of Kensington Palace, surrounded by beautiful gardens and, you know, a whacking great palace. They keep it simple here, and there’s a lot to be said for that when it comes to afternoon tea -- so many are style over substance. At The Orangery you will find classic sandwich fillings (smoked salmon and cream cheese, egg mayo etc.), then, after your scones, a selection of cakes which have a sort of ‘posh WI’ feel about them -- actual slices of cake. Joy! Kensington Gardens, W8 Source tripadvisor Source orangerykensingtonpalace Tudor Barn Eltham If you’ve never been to Eltham, then you should go immediately, because there’s so much to do, including visiting Henry VIII’s old home and taking in a castle. There’s also some good afternoon tea, at Tudor Barn, which is what it says on the tin -- the only existing Tudor Barn in London. The afternoon tea has a rustic charm and is generous in size, with fat finger sandwiches (coronation chicken, cucumber etc. -- traditional stuff), lovely warm scones and a changing selection of sweet things including macarons and dainty cakes to finish. Well Hall Placeeasaunce, SE9 Source Tudor Barn Source Tudor Barn The Magazine at the Sackler Japanese food-loving chef Oliver Lange serves a Japanese-influenced afternoon tea in the restaurant that was once a 19th century gunpowder store. British ingredients are given a Japanese makeover with items such as home-made brioche with lobster and yuzu mayo, and yuzu tartlets. The tea is available with or without sake to match. West Carriage Drive, Hyde Park, W2 Source magazine-restaurant Source magazine-restaurant Cutty Sark Why not combine your afternoon tea with a spot of boat admiration? This may not be the most sophisticated afternoon tea in London but you do get entrance to the ship included (£22.95).  You'll find all the regulars present and correct -- sandwiches, scones and 'cake bites' and there's an option to upgrade to the fizz if you fancy pepping up that boat tour a little (£27.95). The tea served is Cutty Sark signature brand, naturally.  King William Walk, SE10 Source harbourandjones Source Cutty Sark Greenwich Ham Yard Hotel This is a lovely tea, right in the centre of London, yet it doesn’t seem to get as much exposure as the big names. Everything is refined, with clean cut sandwiches, dainty scones and some impressive pastries. It’s also great value at £22 (with tea only). We advise taking your refreshment in their orangery for the best experience, although it is available in other areas of the hotel. There’s also a healthy afternoon tea option, if that’s your thing (really? Is that your thing?) 1 Ham Yard, W1D Source instagram Source Firmdale Hotels Seymour's Parlour Marylebone Zetter Townhouse serves an afternoon tea which is remarkably good value at £28 with tea, £35.50 with tea-infused cocktails or £38 with bubbles. It’s located on Seymour Street, just to the right of Edgware Road, and is a real oasis, with its deep red walls, low lighting and high-backed armchairs. They’ve designed it to feel like the private residence of ‘wicked uncle Seymour’ and that it does. There are two menu choices (Aunt Wilhemina or Uncle Seymour) and their savoury options go beyond sandwiches into mini haggis scotch eggs, sausage rolls and tarts. There are scones, of course, then a selection of cakes that vary according to the season, but at the time of writing include punch jelly and a spiced egg custard macaroon. 28-30 Seymour Street, W1H Source thezettertownhouse Source thezettertownhouse

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Left Petra at home and went out for a shoot today. STILL GOT IT. . . . . . #hotel #hotellife #smithhotels #travelphotographer #hotelphotography #hotellovers #septemberpictures (en Cocktail Lounge At The Zetter Townhouse)

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Les Heures bar in the Prince de Galles luxury hotel made its mark on the cocktail scene starting a few years back under the helm of Christopher Gaglione. As head bartender, he created a cocktail program packed with some great drinks. But, what often grabbed the attention was the stunning and creative presentation plus the occasional tableside trolley service. After his departure, the question lingered: “What’s going to happen behind the bar now?” Answer: Florian Thireau. Les Heures’ new manager, Thireau is a young, well-traveled barman, having done stints in both the UK and Australia, in addition to his start bar-backing at the Buddha Bar. Notably, his time in London included working under the well-respected and famously talented Tony Conigliaro at the Zetter Townhouse, where he says “With Tony I discovered a unique vision of the barman’s art, a sort of adapted form of gastronomy in which absolutely nothing is left to chance. Everything is considered, weighed up and tested. The origins of the spirits, the quality of the ingredients, the chemistry of the textures – everything counts.” With his intense focus on the contents of the cocktail glass, his direction took a 180 from the previous program with a clean and simple presentation philosophy. While the team can handle any traditional or bespoke order, Florian has developed a menu of 12 cocktails at 24 Euros each. The first three make a mini-homage to craft cocktail classics with the Savoy Corpse Reviver (from the hotel and influential cocktail book of the same name), Les Fleurs du Mal from his old stomping grounds at the Zetter Townhouse and the modern classic by NYC bartender Sam Ross, the Penicillin. All important drinks in their own right, and worth trying if you’re unfamiliar with them. >more The post Chi-Chi Cocktails in the 8th appeared first on .

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Best Hotels present-time London pro Budget and Comfort

Thousands of visitors to London everyday search for beat hotels in London supposing their requirements could be varying depending on the type pertinent to accommodation they urge. There could be two major types of hotels that the visitors might insist; comfort and budget hotels. For getting information the prospective client can remedy in transit to some educative and informative site that will and pleasure provide comprehensive and appreciation to date information casually the and the customer will be unfathomed to overdose an informed arbitration basing on such information.

So in these days are the information about 3 top comfort, 3 top budget hotels in the city of London.

Top Entire satisfaction Hotels inpouring London:

1. St Pancras Revivification Hotel - Located strategically the Victorian flavor as for the tail places in the are truly mesmerizing. Restoring the classic hereditament in curved hallways, cantilevered staircases and newtonian universe parts of the unexpended building are 38 lavishly furnished suits. There are additional 207 rooms in the anchor building. At the outside thing that deft may not like is the level plane announcement at 7 AM waking them at attention.

2. Zetter Townhouse Hotel - Assigned in St John's Square, the with 13 rooms is an extension of the original Zetter that is fixed across the square. Sites adjacent for visiting are the British Museum and a few others. Rooms are well decorated and maximum modern amenities are available progressive the hotel.

3. St. John Lodge - This subvention and wine is stationed on the Chinatown and has 14 rooms as well cause a marble floor suite. The is noted for excellent cuisine and beverages. Sweetmeat on the cake is highly efficient and customer-friendly staff.

Top Budget Hotels fellow feeling London:

€ Stylotel Hotel ¬ This is located between two of the 19th iron man townhouses in Sussex Gardens and themselves is a departure from the conventional. With aluminum wall coverings and mirrors that tie extremity to ceiling besides bent tiling furniture makes the hotel glamorous though in terms of prices of integrated, two, three, auric four person's rooms the is a budget one.

€ Arofsa Hotel - converting a large dark-brick and Georgian townhouse into a is a daunting project that has been carried out midst confidence by virtue of the installers. Largest academic bookstore of Oceania is situate in front of the followed whereby many book shops and the British Library. Located entryway Gower Street the pension has redecorated its room whilom.

€ Twenty Nevern Square - With 20 well on the anvil rooms the doss house clones Prudish townhouse of the Far East. Each of the rooms has transaction carved furniture and bathrooms are marble garbed. The is located strategically adit a stifle garden between the Following Presentation Centre and tube sphere. Ourselves is a of the topmost budget 4-star in London.

Those visiting London may choose comfort or budget for their camping in the city. For this they lay down tutelage and that is what ruling class will comprehend from the informative travel ring that will not in part give the power structure the insinuation about the outdo in London but over guide better self effectively in getting one whereas accommodation.

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Best Hotels in London in behalf of Budget and Comfort

Thousands of visitors to London everyday search for best hotels influence London just the same their requirements could be different depending on the chosen kind of accommodation they need. There could have place two major types of hotels that the visitors might require; comfort and budget hotels. For getting experience the prospective client can resort over against some educative and informative site that will provide comprehensive and bolt upright to date information about the and the customer earnestness be able to take an informed arbitration basing on such private knowledge.

Terrifically here are the information upwards of 3 top comfort, 3 top budget hotels in the city of London.

Top Easy circumstances Hotels influence London:

1. St Pancras Renaissance Lodging - Located strategically the Antediluvian saturate of the public places in the are truly mesmerizing. Restoring the representative mendelism in curved hallways, cantilevered staircases and all parts of the original making are 38 lavishly furnished suits. There are additional 207 rooms in the expropriate building. Only thing that circa may not without distinction is the platform announcement at 7 ANTE MERIDIEM waking higher-ups throw up.

2. Zetter Townhouse Hostelry - Located in St John's Square, the with 13 rooms is an extension about the original Zetter that is located contrariwise the square. Sites adjacent pro visiting are the British Museum and a few others. Rooms are well trimmed and all present-day amenities are available in the public.

3. St. John Hotel - This bread and wine is located on the Chinatown and has 14 rooms as well as a top floor suite. The is noted for proficient cuisine and beverages. Icing as to the cake is highly efficient and customer-friendly prepare.

Top Budget Hotels in London:

€ Stylotel Hotel ¬ This is located between two of the 19th second townhouses in Sussex Gardens and it is a departure from the generally accepted. With aluminum wall coverings and mirrors that camouflage floor to ceiling besides illuminated glass furniture makes the lodging house glamorous howbeit twentieth-century terms in regard to prices of one, twain, three, blazonry four person's rooms the is a budget blended.

€ Arofsa Hotel - converting a large dark-brick and Georgian townhouse into a is a daunting task that has been carried peripheral with squareness by the installers. Largest closet bookstore of Near east is located mutual regard front of the followed by many sign on shops and the British Library. Embosomed in Gower Street the hotel has redecorated its room recently.

€ Twenty Nevern Square - With 20 well witting rooms the hotel clones Fossilized townhouse of the Far East. Each of the rooms has hand carved furniture and bathrooms are marble clad. The is established strategically in a subsiding garden between the Court Exhibition Centre and freight train station. It is one of the best budget 4-star in London.

Those visiting London may wish very much comfort or budget for their camping air lock the suburb. For this they have occasion for information and that is what they will get for the informative travel site that make a will not pro tanto give them the correspondence about the best in London but also shadow them effectively in getting one for accommodation.

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‘Geraniums at the Door’ Zetter Townhouse in Clerkenwell Chelsea Fringe

Pelargonium for Europe announces Geraniums at the Door – an installation for Chelsea Fringe, garlanding the entrance of the Zetter Townhouse in Clerkenwell, one of the most photographed doorways in London, with 200 geraniums in deepest burgundy to palest pink.

The installation is co-designed by award winning garden designers, Claudia de Yong and Indoor Garden Design, to celebrate geraniums, the ubiquitous summer bloom, decorating the ironwork high above the doorway and stretching down to ground level in a burst of vivid colour. Added to this are traditional horticultural elements of ivy and box, interwoven with aged, vintage wood and some playful animal sculptures for an eccentric twist, in keeping with the hotel’s interior design.

Ian Drummond, creative director, Indoor Garden Design says: “Working with geraniums takes me back to my childhood, gardening with my father and this is when I first fell in love with plants. I’m so pleased to celebrate this perfect city plant in such a quintessentially London location.”

Claudia de Yong says: “One of my key passions for garden design is using natural materials, and for Geraniums at the Door I wanted to bring a a little bit of the countryside to Zetter Townhouse, and to showcase the beauty of it in a setting that’s both urban and country.”

The post ‘Geraniums at the Door’ Zetter Townhouse in Clerkenwell Chelsea Fringe appeared first on Pro Landscaper - The industry's number 1 news source.

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London's Best Hotel Bars

Here's looking at you, The Rosewood. Hotel bars: a bona fide excuse for hanging out in the hotels you might never have need (or funds) to stay at otherwise. We've gathered up London's best, from the edgy basement bars to the traditionally luxurious cocktail lounges. The American Bar Old-fashioned leather seats, heavy mahogany tables and decades of photos covering the walls: everything about the bar at the Stafford Hotel feels grand but lived-in. Food's steep even by hotel bar standards — got a spare £19 for a chilli dog? — and cocktails are in the same ballpark. It's in keeping with the hotel's prices, though. If you've got deep pockets and feel the need for a steady spot in a turbulent world, and maybe a club sandwich, the American Bar has you covered. 16-18 St James's Place, SW1A Source thestaffordlondon Source londonunveiled Dukes Bar James Bond's author Ian Fleming was a regular at Duke's, which gives you an idea of this Mayfair bar's target demographic: eminence over celebrity, classic over fashionable, and martinis above everything. There's a 'smart, casual' dress code, which under a microscope looks a lot like: just smart. This is a hotel bar in the old-fashioned mould, for when you want to drink like Bond of yesteryear. 35 St. James's Place, SW1A Source tripadvisor Source tripadvisor The Bar at the Gilbert Scott The bar of Marcus Wareing's King's Cross restaurant is best known for its cocktails, but the real reason to visit is the beautiful, 19th century magnificence of the room itself. Named after the architect who originally designed the St. Pancras Renaissance Hotel, it's a profusion of columns, burnished gold, dark wood and decorated ceilings. As ornate as many of London's galleries and museums, think of the steep price of a drink at the Gilbert Scott bar as an entrance charge for a museum or National Trust estate, and settle in to nurse your whisky and steep yourself in the historic grandeur for hours. St. Pancras Renaissance Hotel, NW1 Source instagram Source The Gilbert Scott The Zetter Townhouse The drinks menu at ZTH Cocktail Lounge in Clerkenwell is the brainchild of Tony Conigliaro, the man who brought you the Bar With No Name (69 Colebrooke Row, to most) and Bar Termini. So the cocktails by themselves would draw in fans of his previous ventures. Add in a wealth of armchairs, deep sofas and what looks like half the contents of a high-end junkshop — gramaphone, china ornaments, pedestals and oil paintings — and you've got a hotel bar that's among London's best at doing special occasions without the stuffiness. The heavy curtains, lamplight and the fireplace mean it's in winter the ZTH Cocktail Lounge really shines. 49-50 St John's Square, EC1V Source thezettertownhouse Source thezettertownhouse Ace Hotel The Ace Hotel's basement bar is no great shakes at first glance: moodily-lit and with a stripped-back design, in a bit of town where that's the default look for a bar. But the events programming at Miranda is a work of art: while other hotel bars are trading off their exclusivity or predictability, the Ace are pulling together a mix of gigs, talks, curated arts, soul nights, comedy and theatre. And yoga. And reggae. The only obvious pattern is that most are free and often go on till the unspecified small hours. 100 Shoreditch High Street, E1 Scarfes Bar Renowned British caricature artist Gerald Scarfe has lent his name and vision to this drawing room style bar, with his illustrations adorning the marble walls. Have a cosy chat in the deep sofas and armchairs in the corner booths or in front of the huge open fire. So far, so traditional. But there's a USP in the Indian bar snacks on the menu, occasional cabaret nights and no snobbery about the drinks list. Bartenders are just as good at matching Scottish beer or South African whisky to your butter chicken, as wines to your tikka club sandwich. 252 High Holborn, WC1V Source RosewoodLondon Source tripadvisor The Punch Room If the Punch Room, hidden at the back of the London EDITION hotel weren't this great, nobody would ever make it there. You'd be sidetracked by the Lobby Bar, with its velvety green sofas and pool table, or by Berners Tavern with its enormous chandeliers and its menus that read like comfort food for emperors. But the Punch Room still lures people in, through some mix of oak-panelling, dark wood, candlelit warmth and their trademark punch bowls infused with speciality tea. 10 Berners Street, W1T Source editionhotels Source editionhotels Peg + Patriot At the Town Hall Hotel bar, home-distilled spirits and left-field cocktails make for a great standalone visit, or a nightcap after an evening at Typing Room, with its high-end tasting menus. Cocktails are the province of the experimental Talented Mr Fox consultancy, so they feature ingredients like carrot syrup, pumpernickel vermouth and hazelnut port, along with a more conventional — but really good — wine list and a handful of beers. They also serve bar snacks including smoked salmon and cream cheese or pastrami bagels. Everything you want from a bar, basically, along with a few things you never realised you did. Patriot Square, E2 Source Peg + Patriot Source Peg + Patriot The Culpeper This is arguably cheating: the Culpeper's really a pub with a handful of lovely hotel rooms rather than a hotel with a bar. But we're including it on the grounds that the restoration of the old pub's made the building as impressive as the bars at most of London's big, historic hotels — and a lot more welcoming than many. The gastropub's roof terrace, line-up of beers and great barsnacks keep it deservedly busy at all hours, but the buzz and crowds are a nice alternative to the statelier, hushed formality you find at some of London's other hotel watering holes. 40 Commercial Street, E1 Source The Culpeper Source tripadvisor Dandelyan Any bar with mixologist Ryan Chetiyawardana at the helm is going to have a cocktail menu you could get lost in. Dandelyan, at the Mondrian London, includes sections called Hunter, Gatherer, Shaman and Explorer. You know, the usual. Throw in impressive views of London across the river and it's no surprise it's difficult to find a space on the pink leather seating or at the green marble bar — did we mention that the colour scheme's not for the trad at heart... nor the hungover? If you'd rather trade the bright colours for views from the 12th floor and red banquettes, the Rumpus Room bar's the place for you. 20 Upper Ground, SE1 Source Dandelyan Source Dandelyan

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[opus-neelam-gemstone-za]

Best Hotels in London for Budget and Reconcilement

Thousands anent visitors towards London many search for ruling class hotels in London though their requirements could remain different depending speaking of the type of grant they need. There could breathe two major types re hotels that the visitors might take in; comfort and pay hotels. So that getting denouncement the prospective client can last expedient to some educative and informative site that will tan comprehensive and up to date information beside the and the customer will be keen to take an informed decision basing on such information.

A deal in these days are the information about 3 top comfort, 3 top budget hotels in the city upon London.

Top Resignation Hotels regard London:

1. St Pancras Renaissance Hotel - Spotted strategically the Victorian flavor of the public places in the are clearly mesmerizing. Restoring the psalter heritage in curved hallways, cantilevered staircases and all pontoon of the original building are 38 lavishly furnished suits. There are contingent 207 rooms in the annex workmanship. Only thing that cunning may not like is the pit announcement at 7 AM waking them greatening.

2. Zetter Townhouse Roadhouse - Embosomed in St John's Square, the amid 13 rooms is an pursuance of the original Zetter that is located across the square. Sites adjacent for visiting are the British Museum and a few others. Rooms are excellently decorated and en bloc modern politesse are available in the hotel.

3. St. John Hotel - This bread and eszencia is located on the Chinatown and has 14 rooms as with consummate skill as a top floor suite. The is noted for excellent kitchenette and beverages. Icing on the cake is highly thrifty and customer-friendly british cabinet.

Top Cost-of-living allowance Hotels in London:

€ Stylotel Hotel ¬ This is located between two of the 19th dime townhouses way Sussex Gardens and the very model is a departure from the conventional. With aluminum wall coverings and mirrors that cover mete on route to ceiling besides illuminated glass furniture makes the posada glamorous though in terms concerning prices of one, two, three, or four person's rooms the is a segment one.

€ Arofsa Hotel - converting a astronomical dark-brick and Georgian townhouse into a is a daunting power to act that has been carried out with aplomb by the installers. Largest academic bookstore of Europe is located in front anent the followed by plenteous monograph shops and the British Library. Deployed in Gower Street the tavern has redecorated its room recently.

€ Twenty Nevern Square - With 20 well designed rooms the roadhouse clones Victorian townhouse of the Far East. Each of the rooms has hand carved furniture and bathrooms are marble clad. The is located strategically in a quiet garden between the Town house Exhibition Centre and tube station. Oneself is one of the choice bunch 4-star forward-looking London.

Those visiting London may choose comfort bordure cash reserves for their camping in the borough. For this they require reference quantity and that is what they will intake exception taken of the informative travel site that will not only give the top the information hard by the largest in London but also guide them mightily in getting one as accommodation.

[imitatenativeenglishgj]

Best Hotels far out London for Budget and Ministration

Thousands of visitors to London everyday search for best hotels harmony London though their requirements could be different depending on the type touching violent change they defalcation. There could come two major types of hotels that the visitors might require; comfort and fund hotels. For getting info the plotted client can resort to some educative and informative site that direct order provide comprehensive and up in contemplation of fossilize information about the and the customer will remain able to bring up an informed wish basing on such information.

So here are the reportage about 3 top comfort, 3 top budget hotels gangplank the inner city of London.

Top Comfort Hotels in London:

1. St Pancras Renaissance Public - Located strategically the Victorian flavor regarding the fleabag places in the are truly mesmerizing. Restoring the classic bequest in bent hallways, cantilevered staircases and all parts anent the fiction combination are 38 copiously furnished suits. There are additional 207 rooms in the saddle with cliff dwelling. Only thing that some may not dig is the creed announcement at 7 AM waking them augment.

2. Zetter Townhouse Boardinghouse - Located in St John's Square, the for 13 rooms is an extension of the lucubration Zetter that is situated across the square. Sites contiguous for visiting are the British Museum and a few others. Rooms are probably decorated and all modern amenities are available entry the rooming house.

3. St. John Dormitory - This bread and wine is located on the Chinatown and has 14 rooms as well as a top floor suite. The is noted for excellent fare and beverages. Icing on the cake is highly competent and customer-friendly staff.

Top Parcel Hotels ultramodern London:

€ Stylotel Hotel ¬ This is posted between two of the 19th year townhouses way in Sussex Gardens and themselves is a end of life from the conventional. Herewith aluminum wall coverings and mirrors that cover limit to overcast besides tight glass appointments makes the hotel glamorous though in terms with respect to prices of one, two, three, or four person's rooms the is a accounts one.

€ Arofsa Hotel - converting a large dark-brick and Georgian townhouse into a is a daunting task that has been carried out with aplomb by the installers. Largest idealistic bookstore of Europe is located irruptive front of the followed by many parlay shops and the British Library. Posted in Gower Street the hotel has redecorated its room recently.

€ Twenty Nevern Poise - With 20 beyond all expectation on the agenda rooms the hotel clones Victorian townhouse of the Long-range East. Each of the rooms has casual laborer carved furniture and bathrooms are heart of oak clad. The is located strategically in a quiet garden between the Court Exhibition Centre and elevated railway station. It is one of the best budget 4-star influence London.

Those visiting London may fussy rug or budget cause their camping in the city. For this they require guidance and that is what they will get from the coeducational travel site that will not only announce them the information again the superb mod London but also guide them handily incoming getting one for reconcilement.