Over 200 luxury properties join Hyatt's loyalty program

Monkey Island Estate

Monkey Island Estate

Hyatt Hotels Corporation has expanded its partnership with Small Luxury Hotels of the World to more than 200 properties around the globe, quadrupling its member numbers since its November 2018 launch.

World of Hyatt members now have access to luxury boutique hotels in locations across growth markets for Hyatt, including Croatia, Denmark, Finland, Iceland, Italy, Kenya, Mozambique, New Zealand, Portugal, St. Vincent and The Grenadines and Turks and Caicos and more.

Through this exclusive relationship, World of Hyatt members can explore sought-after destinations like Monkey Island Estate, an 18th century estate turned boutique retreat on a private island on the Thames, Berkshire; Ovolo The Valley Brisbane, a boutique oasis located in the centre of Fortitude Valley, Brisbane’s ultra-hip entertainment district; Mykonos Riviera Hotel and Spa, a sun-drenched luxury resort tucked against the rocky backdrop of centuries-old Aegean cliffs; Enso Ango Fuya II, an artful Kyoto escape set across five Zen-inspired buildings; and Hotel Nantipa, a Costa Rican paradise retreat immersed in the surf culture of Santa Teresa.

World of Hyatt members earn five Base Points per $1 USD spent on eligible room revenue.

Participating SLH properties  provide the following on-property benefits to all World of Hyatt members, regardless of status:

  • Complimentary Wi-Fi

  • Daily complimentary continental breakfast for two guests

  • Room upgrade (one category at check-in if available)

  • Early check-in (noon, based upon availability at check-in)

  • Late check-out (2:00 pm, based upon availability at check-in)

Source - Small Luxury Hotels of the World

There’s a Loyalty App for That

If Your Members Are Still Using Paper Vouchers for Your F&B Loyalty Program, it’s Time to Enter the Digital Age with HMC

Hospitality Marketing Concepts is the only F&B loyalty program provider who can orchestrate a true multi-channel digital experience for your members. If your loyalty program is still reliant on printed paper vouchers and old fashioned plastic cards, let HMC usher your loyalty program into the digital era. Our suite of tech-savvy mobile apps lets members redeem digital vouchers, receive location based push promotions, reserve a table and much more. Best of all, HMC’s loyalty apps are white-labeled so they can be tailored to any hotel’s unique needs and brand.

Please complete this form to learn more >>

HMC’s F&B Loyalty Program Mobile App:

  • Eliminates outdated paper-based voucher booklets
  • Members view and print digital vouchers directly from the app
  • Delivers timely push-notifications about relevant hotel promotions based on geo-location, preferences and purchasing behavior
  • Streamlines hotel operations and provides detailed tracking with two-way hotel’s POS/PMS integration, while improving analytics, intelligence and security
  • Links to HMC’s leading CRM, E-Commerce, and IT systems

Table Concierge App:

  • Connects members and non-members to your hotels’ restaurants – allowing them to search by location, date, time and party size
  • Users can instantly pick a restaurant and book a table
  • Only your hotels’ outlets appear, so they don’t get lost among other competing restaurants
  • Powered by a comprehensive table management system

Members can download HMC’s apps to their smart phones in iOS or Android platforms. To learn more about how we’re helping hotels interact with members across multiple digital channels, and how HMC can provide your hotel with an incredibly effective marking strategy backed by our proven solutions, please complete the form on this page to learn more.


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Virgin Hotels Are Just About to Arrive in Chicago

Details on Rebellious Virgin Chicago Emerge

By Jeff Weinstein on 10/8/2014
Virgin Hotels has gone live with its responsive design website to finally announce the opening of its first hotel in Chicago, now scheduled to open January 15, 2015, with “chambers” starting at a US$209 rate.

The brand the industry has been anxiously awaiting has some unique features and, not surprisingly, a very Richard Branson-esque cheeky brand essence. Virgin wasted no time poking fun at its competitors, highlighting traveler pain points and its plans to eliminate those frustrations. For example, Virgin plays up that is has no surprise fees and points out its differences in this new video.

Virgin Hotels - Brilliant  For too long, we’ve had to put up with unbrilliant accommodations that ignore our most basic comforts. This animated short shows how we're bringing back the comfort and the fun – re-imagining not only what a hotel room can look like, but what it can do.

“The video goes beyond just a tour of the two-chamber concept — it’s our anthem for rebellion in the name of the guest,” said Doug Carrillo, vice president of sales and marketing for Virgin Hotels. “For too long, guests have put up with hidden or absurd fees for common services, outrageous minibar prices and slow Wi-Fi at ridiculous prices. And they’ve settled for a room that’s focused on form, rather than function. Virgin Hotels is here to change that and set a new standard.”

Chief among the differentiating features in the Chicago property can be found in the guestroom, starting with the “chambers” that combine the hallway, closet and bathroom into one dressing-room area, while privacy doors close to create a personal Sleeping Lounge.

A custom-designed hybrid bed features an ergonomic headboard and erectable footboard that allows for a multitude of positions. There is also a sit-down makeup vanity outside the bathroom featuring an oversized mirror and flattering lights. Elevated Poliform-designed closets feature ample shelving, hanging space, shoe storage, drawers and a full-length mirror. Virgin is also stocking minibar snacks at "street" prices.

Virgin Chicago "chambers" have an ergonomic headboard and erectable footboard that allows for a multitude of positions, and they will be pet-friendly.

Virgin is launching a mobile app in December that allows guests to check in and out of the hotel, order room service, control the climate, make dinner reservations, valet the car and live chat with the concierge and other guests. Also, there will be no delivery charge for room service.

There will be no upcharge with Wi-Fi connections, nor any bandwidth restrictions. In-room entertainment will allow guests to stream their movies and shows as well as music from their personal devices. On-demand content will be available from Virgin’s curated media library, which can be downloaded to personal devices.

The Virgin Chicago’s F&B concepts — many of which will open in February — will include The Commons Club bar and restaurant on the lobby level; Miss Ricky's will be a modern American diner experience; The Rooftop Bar will open in the spring and serve Izakaya-inspired tapas; and Two Zero Three will be a newsstand-inspired coffee bar that transitions into a wine bar at night.

The hotel with 250 guestrooms, 40 one-bedroom suites and two "rock star" suites will also have a large gym on the top floor of the building as well as a spa that will open in the spring.

- Source -  http://www.hotelsmag.com


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Global investor demand to drive further growth in hotel investment volumes in 2014

2013 was a resurgent year for the hotel investment market in Europe, Middle East and Africa (EMEA), with transaction volumes up 17% to $13.2 billion and 2014 set to grow by more than 20% according to the latest figures released by Jones Lang LaSalle’s Hotel & Hospitality Group (JLL H & H) in their global Hotel Investment Outlook report.

"With increasing confidence for EMEA-wide recovery and growth, we forecast hotel investment volume in the region to grow by more than 20% to approximately $16 billion in 2014.  Although some markets are at different stages of the recovery curve, underlying sentiment is much more positive, leading to increased interest in hotel investment.” Said Jon Hubbard, CEO Northern Europe at Jones Lang LaSalle’s Hotel & Hospitality Group.

4Hoteliers Image LibraryOpportunities are being bolstered by continued sell-down of over-leveraged assets in the control of the lenders, as well as a number of private equity funds reaching the end of their life-cycle. JLL H&H also expect brands to continue their asset light/ asset right strategy, which could lead to more asset disposals, taking advantage of strong investor sentiment.

Additionally, debt conditions have also improved across Europe, with a number of banks wanting to lend to the European hotel sector and also new alternative lenders being more active across Europe.

"We expect to see an increased appetite from institutional investors, not only for direct investment but to also place large amounts of money into the debt market as they seek to increase their allocation to higher yielding real estate and looking to the hotel sector as part of a well-diversified real estate portfolio. Alternative lenders such as AIG and M&G are entering the senior debt markets, whilst there is no shortage of mezzanine debt available from a number of debt funds. Core markets such as the U.K., France and Germany will provide good opportunities for investors in 2014 as the familiarity and maturity of these markets can drive more value.” Said Hubbard.

It is not only established European lenders, such as Aareal increasing lending to the European hotel sector. A growing number of domestic and overseas banks are also helping to improve debt conditions including; the Bank of China, United Overseas Bank, RBS and a number of Middle Eastern banks - who are additionally bringing local relationships to Europe particularly for London assets.

"We are seeing more cross-border investment, particularly from U.S. based private equity funds who are primarily looking towards core markets in Europe and institutional or opportunistic assets as their domestic markets near their previous peak. Investors from Asia are keen to tap into this region too, as the European real estate market offers some very attractive returns and medium term growth prospects compared to their domestic markets. In the last 12 months, more Chinese investors have arrived on European soil, and we expect this trend to continue as the number of outbound travellers from China swells.” Added Christoph Härle, CEO Continental Europe at Jones Lang LaSalle’s Hotel & Hospitality Group.

Thursday, 20th February 2014
Source : Jones Lang LaSalle’s Hotel & Hospitality Group


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Mobile to dominate at Starwood Hotels in 2014.

Frits van Paasschen

Starwood Hotels boss Frits van Paasschen, pictured, predicts "more guests will reach us through smartphone or tablet than through PCs" during 2014 and indicated the company will increase its tech spend to keep pace with consumers. "Increasingly, when we talk about technology, we're talking about mobile," he told investors yesterday.

"Mobile accounts for 42% of (Starwood) site visits, up from 16% just 2 years ago. Mobile bookings are growing 5x faster than web bookings did 10 years ago.

"We see connectivity, especially through mobile, as the great opportunity for dialogue with travellers.

"And this dialogue opens new avenues for innovation. Our efforts to become more agile have changed how we work and where we direct our energy. That includes spending.

"Alongside investing in growth geographies, we'll devote resources to stay in sync with what our guests want and to put better information in the hands of our associates."

He said Smart check-in is emblematic of the Starwood  approach to mobile.

"Keyless check-in by smartphone is being piloted today at 2 hotels, the Aloft Harlem and the Aloft Cupertino," he said.

"Our goal is to begin rolling out Smart check-in to every Aloft, W and Element around the world later this year.

"We see Smart check-in as just a natural progression. People use their mobile devices to buy a cup of coffee, order a car or shop for just about anything.

"Why wouldn't our guests want the same kind of mobile experience when they arrive at a hotel?"

Mr van Paasschen said Starwood rebuilt is core technology platforms five years ago.

"We've made them more flexible and more able to add new technology quickly and cost effectively.

"Looking ahead, Smart check-in is just the tip of the iceberg.

"We're taking digital and mobile innovation and combining it with revenue management systems, big data offer — engines and an integrated set of reservations and loyalty systems."

Friday, 21st February 2014
Source : Martin Kelly


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Preferred Hotel Group Debuts in Four New Asia Pacific Markets

Preferred Hotel Group™ has announced its debut in four previously unrepresented markets - Myanmar, Vietnam, Kunming (China), and Bintan (Indonesia) - through a new agreement with Keppel Land Hospitality Management (KLHM) that brings five of the company's properties into representation of the Summit Hotels & Resorts and Sterling Design brands. The addition of these new member hotels increases Preferred Hotel Group's portfolio in Asia Pacific to 108 properties.

"This partnership with Keppel Land Hospitality Management is a pivotal turning point as we strive to achieve our goal of strategically expanding our brands in emerging markets across Asia Pacific,"  said Ms Josephine Lim, Regional Director, Southeast Asia. "There has been increasing demand among both leisure and business travelers for new options in these destinations, in particular Vietnam and Myanmar, and we look forward to a long and mutually beneficial partnership supporting the growth of both companies across Indochina."

• Sedona Suites Ho Chi Minh City, a member of Sterling Hotels (Vietnam)Spacious apartments conveniently housed within Saigon Centre - a popular shopping and entertainment hub, and in close proximity to the Central Business District.

• Sedona Hotel Yangon, a member of Summit Hotels & Resorts (Myanmar)Newly-renovated rooms amidst eight acres of beautifully landscaped gardens, within close proximity to Shwedagon Pagoda and Inya Lake. 

• Sedona Hotel Mandalay, a member of Sterling Hotels (Myanmar)Located in the heart of the city, with rooms facing the majestic Royal Palace and Mandalay Hill. 

• Spring City Golf & Lake Resort, a member of Summit Hotels & Resorts (China)International multi award-winning Lake and Mountain golf courses designed by Robert Trent Jones Jr and Jack Nicklaus.

• Ria Bintan Golf Club, a member of Sterling Hotels (Indonesia)36-hole championship golf course with stunning ocean and lush forest views, designed by Gary Player. 

For more information or to book your stay at these hotels, visit www.PreferredHotelGroup.com.

About Keppel Land Hospitality Management
Keppel Land Hospitality Management is the hospitality arm of Keppel Land Limited, one of Singapore's largest multinational groups with key businesses in offshore and marine, infrastructure as well as property. Keppel Land Hospitality Management operates and manages a quality portfolio of award-winning projects which include hotels, serviced apartments, golf resorts and marinas across Singapore, China, Indonesia, Myanmar and Vietnam.  

About Preferred Hotel Group™
Preferred Hotel Group represents 650 of the finest hotels, resorts, and serviced residences in the world. Preferred Hotel Group's brands include Preferred Hotels® & Resorts, Summit Hotels & Resorts™, Sterling Hotels™, Summit Serviced Residences™, Sterling Design,  and Preferred Boutique™. Travelers gain valuable benefits through branded programs iPrefer™; Preferred Family, Preferred Pride, Preferred Golf™, and Preferred Residences™. For more information, visit www.PreferredHotelGroup.com and follow the brand on Facebook and Twitter.

Arlene Benger-Tan
Senior Manager, Public Relations - Asia Pacific
Tel: +65 65772487
EMail: abenger@preferredhotelgroup.com 

For high resolution imagery of member properties, please visit the Preferred Hotel Group Image Library at www.preferredhotelgroupimages.com.


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Michael Issenberg on Accor changes in Asia-Pacific

Exclusive: Issenberg on Accor changes

By James Wilkinson in Jakarta, Indonesia

Accor’s President and COO of Asia-Pacific, Michael Issenberg, says it’s exciting times for the chain, following the announcement of global changes last week by the company’s CEO Sebastien Bazin.

Speaking exclusively to HM on camera at the opening of the Pullman Jakarta last week (Feb 13), Issenberg said the changes, which included the moving of the company’s upscale and luxury brand management to the Asia-Pacific office in Singapore, was recognizing that the region had achieved.

“It’s a recognition of a couple of things,” he said. “One is the success we at Accor have had in the region with our upscale and luxury brands. So, the Sofitel, Pullman, MGallery, Grand Mercure and Sebel brands’ marketing will be based in Singapore and we are in the process of putting that together and launching that in April.

“And it’s a recognition of not just what we’ve achieved in the region, but Asia has become the home of upscale and luxury in not just the hospitality industry, but for a lot of consumer items,” he told HM.

To view the video interview, click on the YouTube image at the top of the page.


Story by James Wilkinson

Editor-In-Chief, Hotel Management


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GENERAL MEDIA RELEASE – Lake House wins twice in Luxury Travel Magazine Gold List 2011...

Luxury Travel Magazine's Gold List Awards are one of the most comprehensive luxury travel surveys and are widely recognised as Australia's premier travel awards.
In the 2011 awards Lake House has won:

Australia's Best Boutique Hotel
Australia's Best Country Property ( within 3 Hrs of a City)

Lake House would like to congratulate all the other Gold List Winners including fellow Luxury Lodges of Australia member Saffire in Tasmania.

View the full Luxury Travel Magazine Gold List Awards article Here

Luxury Travel Magazine’s Gold List Awards are one of the most comprehensive luxury travel surveys ever undertaken by an Australian magazine and are widely accepted as Australia’s premier travel awards. The awards are the result of a survey in which tens of thousands of Luxury Travel Magazine’s subscribers and readers, plus Virtuoso travellers, are asked to nominate the world’s best hotels, resorts, spas, cruise lines, golf courses, airlines and destinations, over 26 individual categories.

We’re delighted to announce Lake House, Daylesford picked up 2 of the top awards - Australia’s Best Boutique Hotel & Best Australian Property within 3 hours of The City.

It’s been a time of celebration for owners Alla, Allan & Larissa Wolf-Tasker who with their team have quietly been renovating and redeveloping the renowned small luxury hotel in the past 12 months. Alongside rejuvenated rooms, suites, waterfront terraces and gardens – the new luxurious Retreat at Lake House opened its doors at Christmas time.
Situated behind a discreet gate, amongst its own gardens and with direct access to the lake foreshore, The Retreat at Lake House offers the opportunity for a more private getaway within the fabled Lake House grounds. Two sumptuously furnished bedrooms, fireside lounging areas, two luxury bathroom /dressing rooms and a fully equipped kitchen and bar areas, complete the picture of a perfect weekend escape – fully serviced by the Lake House team.  

For Bookings & Enquiries:

Lake House info@lakehouse.com.au (03) 53483329  

For More Information & Images:

Larissa Wolf-Tasker Larissa@lakehouse.com.au 0418506784





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Matakauri Lodge wins a place on the Condé Nast Traveler USA, 15th Annual Hot List 2011: The Year's 124 Top New Hotels

Queenstown, New Zealand, April 2011 - Condé Nast Traveler, USA has named Matakauri Lodge as one of the world’s 124 top new hotels on the Hot List 2011. This comes hot on the heels of Condé Nast Traveller, UK!. Matakauri Lodge is the only New Zealand hotel to make the list.

Every hotel in this list won its place the old-fashioned way - by earning it. After scrutinizing nearly a thousand of the hotels that opened worldwide over the past year, Condé Nast selected each one, anonymously, of course - trying out the beds, testing the staff, tasting the food. Finally, 124 properties ultimately won them over.

Spanning 43 countries and six continents, this year’s Hot Hotels are an eclectic group, from tree houses to farmhouses. Despite the diversity, the hotels share a common standard in their artful blend of high style and a strong sense of place.

The hotels and resorts considered for the Hot List are evaluated according to five exacting criteria (service, design, location, comfort and value for the money) and have to be deemed superlative” says Klara Glowczewska, Editor in Chief.

After an extensive makeover, Matakauri, positioned along milky-blue Lake Wakatipu, less than six miles from the center of Queenstown, has commanding views of the Big Three-the Remarkables, Cecil Peak, and Walter Peak-without a single man-made development sullying the splendor. The lodge maximizes its scenic surroundings with a number of gorgeous viewing platforms: a large infinity pool (though it is rarely warm enough for swimming), a pretty courtyard with a massive outdoor fireplace next to the dining and lounge area, and the accommodations themselves. Warmly designed in burnt orange and russet colors against white walls and stone elements, the two simple-yet-cozy suites and eight outlying cottages have a beachy feel, with daybeds in the suites, a freestanding tub in front of massive windows. Perhaps only an artist like Picasso could compete with nature on this scale-and in fact he does: Look for the plates and vase by the master in the main lounge as well as works by well-known New Zealand photographers and painters throughout the property. Staff are attentive and helpful, and while the dining is elegant, those with hearty appetites may want to skip the artfully presented but tiny-portioned ménu dégustation.

Which room to book: The decor is similar throughout, but the spaces flow more easily in the deluxe suites-Nos. 2 through 9-than in other rooms, where the layout feels slightly forced.

”Matakauri Lodge is a special place and our family are thrilled that we have opened to such unanimous acceptance from our guests. Being recognized by both Condé Nast Traveler USA, and Condé Nast Traveller UK as one of the world’s hottest hotels is absolutely a great honor for the whole lodge team.” says Managing Director Jay Robertson.

Most recently Matakauri Lodge won a place on the Condé Nast Traveller, UK Hot List 2011. Condé Nast Traveler, USA named The Lodge at Kauri Cliffs as the No. 1 Lodge/Resort in Australia + Pacific on the 2011 Gold List, The World’s Best Places to Stay, and The Farm at Cape Kidnappers was recognized by Condé Nast Traveller, UK on the Gold List 2011, Best of the Best for Food. “X-factor Chef Dale Gartland makes excellent use of local produce, including seafood and New Zealand lamb and beef. The wine list is excellent.”

Owned and developed by New Yorkers Josie and Julian Robertson, Matakauri Lodge, Queenstown on the South Island is the sister property to The Lodge at Kauri Cliffs, Matauri Bay and The Farm at Cape Kidnappers, Hawke’s Bay on the North Island. All are members of the exclusive and prestigious Relais & Chateaux collection.

For more information please contact:



Lynne Davis & Co at 212-717-5789, e-mail: davisandco1@aol.com



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For once, it's too few chefs spoiling the broth - and migrants saying 'Sous me'

Staff at the Lake House in Daylesford. Back row: Amanda Bestwick, Kate Ryall, Agnes Almeida, Alla Wolf (owner) Abdel Sennani. Front row; Chris Payne, Vanessa Grasso and Gemma Cooper. Photo: Wayne TaylorWalk through Alla Wolf-Tasker's Lake House restaurant in Daylesford as staff go about their daily service and you'll meet what the executive chef likes to call her ''UN crew''.

In the past few years, kitchen staff have arrived from more than six countries including South Africa, Japan and France. They make Daylesford their home and offer Wolf-Tasker the culinary experience she's long been seeking to help get through the industry's exodus of skilled restaurant workers.

Like many other eateries across the country, Lake House has been sponsoring staff to come to Australia. Today, more than 10 of her staff are either on or started with 457 visas, including chefs Kazuki Tsuya of Japan and Britain's Gemma Cooper and Amanda Bestwick, who all started on 457 visas but have become permanent residents.

Others have been interviewed while they were abroad and recently sponsored by the Lake House, such as South African chef Chris Payne and his partner Kate Ryall, who works front of house. Payne studied at a culinary academy, then worked as a sous-chef in a string of high-end eateries and hotels before deciding to work in Australia because he had heard of its emerging food scene. ''It's challenging being away from home, friends and family,'' says Payne. ''But from a professional point of view, it's fantastic because everyone wants to work as a team … and be the best they can be.''

In Victoria, chefs like Payne are desperately needed. Wolf-Tasker describes the industry's chef shortage as being ''at its fiercest''. She says in a time when the industry is expanding rapidly and Australia's unemployment is low, there are ''simply not enough people to fill jobs''.

''It's not just skill shortages, we even don't have enough warm bodies,'' she says.

Unsociable working hours and difficult conditions are also driving cooks out of the kitchen and into other professions.

Industry consultant Tony Eldred says these conditions, coupled with a lower standard of training and hospitality businesses growing disproportionate to the population increase, have created the nationwide shortage.

''There is an acute shortage of cooks and a lot of my clients have filled their kitchens with overseas people, particularly from the Indian subcontinent. It seems to be one way out of the current problem,'' he says.

Eldred says a large part of the trouble is that younger people are not interested in the life of a chef, filled with difficult work and unsociable hours. ''There isn't a very continuous stream of people coming in to replace the older people who are getting burnt out and tired from long hours,'' he says.

According to the National Centre for Vocational Education Research, fewer than four of every 10 cookery apprentices in Australia will actually complete the apprenticeship.

Restaurant and Catering Australia chief executive John Hart said he believed it had become more difficult for restaurants to get cooks and kitchen hands here on 457 visas since the requirement for English increased in 2009.

Mr Hart said the requirements had made it particularly hard for chefs from non-English-speaking countries to come to Australia and that without immigration solutions, the chef shortage would worsen.

Figures show demand for chefs to use the 457 visa, the most commonly used program for Australian or overseas employers to sponsor skilled overseas staff to work here temporarily, is increasing since the global financial crisis.

In the 2008-09 financial year, 1140 chefs came into Australia on sub-class 457 visas. During 2009-10, despite the more difficult English language proficiency requirement being introduced, the number of chefs jumped to 1780.

In the first seven months of this financial year, 1640 chefs have come to Australia.

''It's onerous, it takes a lot of time,'' says Wolf-Tasker of the process of sponsoring an overseas worker. But it is worth it, she says. Wolf-Tasker is still running overseas advertisements for staff and is expecting two more kitchen crew to arrive in May and one senior waiter from France later this year.

''I love it,'' she says. ''We have a very strong staff social club here and staff meals get really, really interesting.''

For more information about Lake House - Click Here



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Regional Producers Day at Lake House - Sunday 13th Feb 2011

Join us in the annual celebration of our wonderful regional producers. These unique individuals will be on site for the day providing you with a rare opportunity to discuss and sample their wares.

 Taste your way around the stalls and take some delicious goodies home with you. Wine tastings, cooking demonstrations wood fired pizza, gourmet BBQ and sweet indulgences are available all day. …… And even a little light music to keep you entertained.

Make a day of it and relax in the orchard or on the lake shore with a delicious spread and a glass of wine. Entry - $5 at the gate includes tastings & cooking demos.

Make a Weekend of our Regional Producers Day - Our Gourmet Celebration Package includes:

Two nights accommodation, breakfast daily, an la carte dinner one night, a Degustation Dinner one night and:

Access to Regional Producers Day

VIP Regional Producers Day Lunch Hamper

VIP Regional Producers Day Tasting Glasses (one per person)

From $646 per person

Bookings: (03) 53483329 info@lakehouse.com.au

Based on dual share. Subject to availability. Conditions apply.

For more information about this expectional property - click here 



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Kauri Cliffs named #1 Hotel in Pacific Region on Conde Nast Gold List 2011

Condé Nast Traveler has named The Lodge at Kauri Cliffs as the No. 1 Lodge/Resort in the Australia-Pacific Region on the 2011 Gold List, The World's Best Places to Stay.

The best places to stay in the world are selected by the readers of Condé Nast Traveler. Entries include the edited comments of readers and are intended to reveal a property's character rather than to catalog its facilities. Hotel rankings are based on ratings in the following categories: Activities/Facilities, Food/Dining, Location, Overall Design, Rooms, Service. Each score represents the percentage of respondents who rated a property excellent or very good on specific criteria. The Gold List is based on data collected from the annual Readers' Choice Survey; to qualify for inclusion in these rankings, a property had to receive a required minimum number of responses.

This oceanfront newcomer with a rash of perfect scores is "stunning, as if you were airlifted to heaven." Plantation-style buildings have perfect-scoring suites where ceiling fans, light colors, and subtle patterns create a country feel. The restaurant changes its menu daily-"you'll want to stay all day and just order another bottle of wine" on the outdoor terrace. Perfect-scoring staff include caddies with "knowledge of many topics, not just golf." On the challenging course (one of the perfect-scoring activities), "we played four times and only once came close to another group."

Most recently sister property The Farm at Cape Kidnappers was recognized by Condé Nast Traveler, UK on the Gold List 2011, Best of the Best for Food. "X-factor Chef Dale Gartland makes excellent use of local produce, including seafood and New Zealand lamb and beef. The wine list is excellent."

Owned and developed by New Yorkers Josie and Julian Robertson, The Lodge at Kauri Cliffs is the sister property to The Farm at Cape Kidnappers, Hawke's Bay on the North Island and the recently opened Matakauri Lodge, Queenstown on the South Island. All are members of the exclusive and prestigious Relais & Chateaux collection.

To read more about the hotel and for booking contact information, please see Luxury Travel Magazine's Hotel Profile for: The Lodge at Kauri Cliffs



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New luxury lodge opens in New Zealand - Matakauri Lodge, Queenstown NZ

Luxury travellers to New Zealand will have a spectacular new destination - Matakauri Lodge near Queenstown, when it’s unveiled on 27 August. Matakauri Lodge is the newest addition to the New Zealand luxury lodge collection of US investor Julian Robertson and family - owners of Kauri Cliffs, in the Bay of Islands, and The Farm at Cape Kidnappers. The recent acquisition extends the Robertsons’ accommodation portfolio into New Zealand’s South Island, and is seen as a logical complement to their two North Island properties - both sought after destinations for discerning guests wanting exclusive accommodation, fine dining and onsite internationally acclaimed golf courses. The Robertson family would be delighted to offer guests "an opportunity to experience the spectacular South Island of New Zealand", managing director Jay Robertson said. Lakeside retreat Matakauri Lodge - described as a lakeside retreat - sits in a dramatic sub-alpine landscape, fringed by forest to one side and the waters of Lake Wakatipu on the other. The lodge has sweeping views across the lake to the rugged peaks of the Remarkables range but, in spite of its wilderness location, is only 10km from the South Island resort town of Queenstown. The surrounding region is renowned for its premium wine and food. It is also New Zealand’s premier winter sports destination, and a popular summertime holiday spot for walking and trekking, golfing, water sports, and adrenalin adventures. Contemporary architecture Matakauri lodge - originally built in 2000 - was New Zealand’s first organic spa, and was named in Tatler’s 2008 'Top 101 Hotels of the World'. Constructed in a contemporary New Zealand design, the strong simple forms of the lodge have been designed to minimise the visual impact on the landscape and maximise views of the natural location. The lodge has accommodation in 11 luxurious suites, plus a stylish and spacious main lodge. Three guest suites are located in the main lodge, and eight more in private cottages nestled in native forest and overlooking the lake. Each suite has a private porch, bedroom with sitting area and open fireplace, walk-in wardrobe and bathroom. Facilities include a full-service luxury spa, fitness centre, outdoor infinity swimming pool, sauna, jacuzzi and walking trails. While the Matakauri property does not have onsite golf facilities, Queenstown offers several high end golf courses. Extensive refurbishment Since the new owners acquired the existing property 12 months ago, Matakauri Lodge has been closed for extensive refurbishment. The new interiors have been styled by New Zealand interior designer Virginia Fisher, whose signature contemporary casual style features in high-end lodges in New Zealand and overseas. An emphasis on natural materials, warm colours and textures, reflects "the ruggedness that is very Queenstown", she says. Fisher describes the lodge’s new style as "crisp and clean and full of natural light ... gutsy and contemporary .... a touch of glamour here and there." Fine food & wine British-born chef Dale Gartland, who has worked at Kauri Cliffs and The Farm, will head the Matakauri kitchen. Gartland - who also has the role of group chef for the three lodges - has won accolades for his food, including Conde Nast Traveller (UK) Gold List ‘Best for Food’ in 2009 (The Farm) and 2010 (Kauri Cliffs). The 31-year-old chef learned his classical French techniques working at a series of well-heeled English country hotels before moving on to Gidleigh Park Hotel - a Relais & Chateaux property where he worked under Michelin two-star chef Michael Caines - and then to Kauri Cliffs, New Zealand. Gartland, who has shared his kitchen with celebrity guest chefs including Rick Stein, Peter Gordon, Neil Perry and Guillaume Brahimi, says Matakauri will offer a fresh tasting menu each day, and a choice of dinner courses. While he doesn’t want to give away any secrets, the chef admits there will be a "simple and modern approach to New Zealand / European cuisine" and that he will remain committed to using the best regional and New Zealand produce - "letting the ingredients speak for themselves to give guests an honest taste of New Zealand". "Finest local ingredients will remain the main inspiration for the new menus at Matakauri, where dishes will make full use of the local flavours and reflect the rustic character of the region and New Zealand," Gartland says. The surrounding Central Otago region has an international reputation for its pinot noir wine, and the hot dry summer / cold winter climate also suits fruit growing, a wide variety of organic produce and boutique crops such as saffron. Locally sourced lamb, berries, saffron, honey, cheese, fruits and Central Otago wines will feature in the menus, Gartland says.
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The Palais de Chine Hotel in Taipei has joined Preferred Hotels & Resorts

As the flagship hotel of Taiwan-based L'Hotel de Chine Group, the newly opened Palais de Chine Hotel is part of a new development comprising shopping and entertainment and is within walking distance to key attractions such as the night markets, Ximending, Longshang Temple, and Museum of Contemporary Art.

The 286 guestrooms and suites are appointed with Art Deco-meets-Oriental design touches, some offering city views of Taipei's west.

Created exclusively for L'Hotel de Chine hotels, the E-Butler in-room technology is a sophisticated and user-friendly service accessible through the television. With E-Butler, guests can control air-conditioning, lighting, and music; view monthly-updated free movies on-demand; and check airport and railway schedules. Work desks are conveniently oversized and equipped with a media hub for connecting electronic devices to the room's television.

The hotel's dining venues include a French-inspired grill restaurant with a specially designed wood-fired oven, a Cantonese restaurant, a European-themed tea house, and a lounge bar.

Recreational facilities include a fitness center and outdoor pool.

The Paris Opera-inspired ballroom, with its chandeliers and handmade copper drapery from the high ceiling, can accommodate 30 tables (or 202 people) theatre-style. There are four other function rooms, all equipped with cutting-edge meeting facilities and amenities, such as electronic projector screens, floor spotlights, wireless Internet access, and skylights.




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