Category: Travel

From February, Dorchester Collection’s Hotel Principe di Savoia opens its doors to a captivating new photographic exhibition. Set in the elegant space of Il Salotto, the show features a carefully curated selection of works by internationally acclaimed photographer and director Zach Gold.

Gold’s works are characterised by their vibrant colour palette and striking contrasts. showcasing bold styling and theatrical poses inspired by pop culture, music video aesthetics, and a futuristic imagination. His use of incandescent reds, electric blues, and fluorescent yellows blend and interact, transforming colour into a powerful storytelling tool. The result is a mesmerizing blend of glamour, surrealism, and visual spectacle that immediately draws the viewer in.

Born in 1972, Zach Gold is based in Los Angeles and is recognized worldwide for his innovative approach to contemporary imagery. A Fine Arts graduate of Parsons School of Design, Gold was named one of the 100 top New York artists under 35 by the New York Art Directors Club in 1997, gaining early acclaim for his pioneering use of digital photographic manipulation and composition.

The International Center of Photography has hailed him as “one of the leaders in creating imaginative imagery,” awarding him the title of Young Photographer of the Year in 2000. In 2001, his work was featured at New York Fashion Week in the exhibition “10 Photographers Changing Photography”, cementing his status as a key figure in contemporary visual trends.

Gold’s photographs and short films have been shown at leading institutions and international festivals, including the Brooklyn Museum, MOCA Los Angeles, the Centre Pompidou, and the Rotterdam Film Festival. His work is also part of the permanent collection of the Costume Institute at the Metropolitan Museum of Art, New York. Among his most notable projects is “Killer Heels”, created in collaboration with curator Lisa Small for the Brooklyn Museum, an exhibition that received widespread international acclaim.

With this exhibition, Hotel Principe di Savoia reaffirms its commitment to promoting art and culture, offering guests access to space of cultural significance. By integrating artistic and cultural initiatives into its spaces the hotel remains fresh and inspiring, transforming each stay into a unique journey.

University life can feel like a constant tab-switch: lectures, readings, labs, group chats, deadlines, and a brain that refuses to stay on one task for longer than five minutes.

As deadlines stack up, lapses in attention create predictable consequences: readings take twice as long, small tasks turn into late-night marathons, and missed details show up on quizzes and rubrics.

The good news: you don’t need a full vacation to reset your attention. Small, low-effort “micro-adventures” can interrupt the stress loop, restore mental energy, and make studying feel possible again. Think of them as tiny field trips for your nervous system, designed to fit between classes, shifts, and assignments.

If you’re already stretched thin and tempted to outsource everything, you’ve probably seen phrases like student help company PaperWriter while searching for ways to keep up. But even with support tools in your corner, your focus still matters because you’re the one showing up for classes, exams, and the daily grind. Micro-adventures help you show up with a clearer head.

Below are practical, student-friendly micro-adventures you can start this week, no gear required.

Why Micro-Adventures Work for Focus

Attention follows your physiological and environmental state. Short sleep and ongoing stress raise mental noise, long sitting reduces alertness, and a repeated setting can fade into the background, making it harder to stay engaged. Your brain perks up when something is new, slightly challenging, or sensory-rich. Micro-adventures leverage that by giving your mind a controlled “pattern break” so you return to your work refreshed rather than depleted.

They also help you shift out of fight-or-flight. When the semester feels like one long emergency, your brain prioritizes threat detection over deep thinking. A brief, intentional change of scenery can signal safety and restore cognitive flexibility.

The 15-Minute Walk to Change the Scene

The simplest micro-adventure is also one of the most effective: a short walk with a specific destination. The key is to make it feel purposeful, not like pacing.

Try this formula:

• Pick a landmark within 5–8 minutes (a café, a bridge, a quiet courtyard, a bookstore).
• Walk there without headphones for the first half, paying attention to sounds and temperature.
• On the way back, mentally outline what you’ll do next (one task only).

This works because movement increases alertness, while the destination adds a small reward. The “outline on return” step turns the walk into a bridge back to focus.

The Library Tourism Reset

If you study in the same spot every time, your brain starts associating it with fatigue and dread. Library tourism means rotating study environments in small ways to reintroduce novelty without losing structure.

Ideas:

• Move one floor up or down every two hours.
• Try a different table orientation (facing a wall vs. facing a window).
• Use a “silent zone” for deep work, then relocate for lighter tasks.

A small change in setting can refresh attention while keeping your workflow stable. For example, keep the same laptop layout and study playlist, then switch from a window table to a quiet corner so the environment feels new without forcing you to re-orient. This is especially helpful during weeks when you need to write papers and your mind keeps stalling at the starting line.

The Two-Hour Mini Quest Challenge

A micro-adventure can be a mission. Give yourself a small, time-boxed quest that is unrelated to school but still feels like progress.

Examples:

• Find the best cheap snack within a 10-minute radius.
• Photograph three unexpected patterns on campus (shadows, tile shapes, posters).
• Learn one practical skill in 20 minutes (basic budget sheet, quick meal, keyboard shortcuts).

The trick is the constraint: limited time, low stakes, clear finish line. When you complete a quest, you get a dopamine hit that can carry you back into studying with less resistance.

The Sensory Reset Ritual

When you’re overloaded, your brain benefits from sensory grounding. This micro-adventure is about shifting your body from “tight and frantic” to “steady and present” in under 10 minutes.

Use a simple sequence:

• Cold water on wrists for 20 seconds
• 5 slow breaths (inhale 4, exhale 6)
• Step outside for 2 minutes of daylight
• Return and start with the smallest possible task

It sounds basic, but it’s functional. You’re teaching your nervous system that you can downshift on command, which makes sustained attention easier.

Social Micro-Adventure for Motivation

Not all focus problems are cognitive. Sometimes you’re unmotivated because you feel alone in the workload. A social micro-adventure is a short, intentional interaction that lifts your mood without derailing the day.

Try:

• A 10-minute “walk-and-vent” with a friend, ending with one concrete next step.
• A co-study sprint: 25 minutes work, 5 minutes chat, repeat twice.
• A quick call with someone supportive, with a hard stop time.

If you’re juggling complex deadlines and considering professional paper writers to reduce pressure, a social micro-adventure can still help because it restores your sense of agency. Support is great, but motivation often returns faster when you feel connected.

How To Fit Micro-Adventures Into a Packed Week

Micro-adventures often fail when the steps are vague. If you have to decide where to go, what to do, and when to stop, you’ll default to scrolling. When the plan is pre-set (destination, duration, return task), you’re more likely to actually take the reset. If you wait until you’re exhausted, you’ll skip the reset and doom-scroll instead. Make micro-adventures automatic by attaching them to moments that already happen.

Here’s a simple bullet list of anchors you can use:

• After your first class of the day: 10-minute change-of-scene walk
• Before starting a major assignment: sensory reset ritual
• After two study blocks: library tourism move
• When you feel stuck: two-hour mini quest (or a shorter version)
• End of day: brief reflection and plan tomorrow’s first task

Also, keep your micro-adventure menu small. Pick two you like and repeat them. Consistency beats novelty when your schedule is brutal.

Turning Micro-Adventures Into a Focus System

Build micro-adventures into the study cycle so they happen on schedule. For instance, after a 35-minute sprint, take a 10-minute walk to a specific landmark, then return and complete one defined subtask (outline headings, solve five problems, or revise one page).

Think in cycles:

1. Choose one priority task.
2. Work in a sprint (25–45 minutes).
3. Do a micro-adventure (5–15 minutes).
4. Return and complete one clear subtask.

Over time, your brain learns a reliable rhythm: effort, reset, effort. That rhythm is what protects you during midterms and finals, when willpower alone collapses.

The heavy semester won’t magically lighten, but your experience of it can change. Micro-adventures are small, practical acts of control. They pull you out of the tunnel vision, restore focus, and remind you that you’re more than your deadlines.

Start with one this week, then keep it. Your attention will thank you.

Burnout week has a specific flavor: your brain feels loud, your body feels stuck, and even easy tasks start negotiating for overtime.

When that happens, a half-day hike is one of the quickest ways to reset without needing a full weekend, a big budget, or an elaborate plan.

In the spirit of reclaiming your attention, think of these 5 hikes in the US, like a pressure-release valve. Even if you’re juggling deadlines, group projects, or the kind of to-do list that makes you consider a paper writer by WritePaper writing service, four to six hours outside can bring your nervous system back to a baseline where decisions feel possible again.

Below are five options that punch above their weight on views, plus a simple strategy for doing them in burnout mode without turning your recovery hike into another performance.

Burnout-mode hiking plan (so it actually helps)

Treat this like a micro-sabbatical, not a fitness test. Choose one hike, block the time, and make it easier to succeed than to bail.

• Start earlier than you want to. Cooler temps and emptier trails reduce stress fast.
• Keep the goal tiny. Showing up and walking for 20 minutes is a valid win.
• Pack for comfort, not heroics. Water, salty snack, light layer, and a small sit pad.
• Use airplane mode. If you truly must check in, set two specific times.
• End with a ritual. A hot drink, a shower, a simple meal. Signal recovery complete.

If schoolwork is what’s driving the spiral, notice the thought loop that says you should pay to write paper instead of taking a break. A half-day hike is often the more strategic choice because it restores focus you can actually use later.

Rattlesnake Ledge

This is the classic maximum payoff for minimum complexity hike. The climb is steady but manageable, the trail is obvious, and the payoff is a dramatic overlook of a long lake framed by forested slopes. It’s ideal when you want views but do not want decision fatigue.

Burnout tip: do a slow, even pace from the start and keep your breathing conversational. When you reach the viewpoint, sit for ten full minutes before you even think about snacks or photos. Let your mind wander. The goal is not content, it’s decompression.

Best for: cloudy days, post-work evenings with long daylight, and anyone who wants a confidence-boosting win.

Delicate Arch Trail

If you need a landscape that feels like it belongs to another planet, this one delivers. The trail is relatively short, but the environment does the heavy lifting: open slickrock, massive stone forms, and a destination that makes the effort feel instantly justified.

Burnout tip: this hike can feel exposed and hot. Go early, bring more water than you think you’ll need, and consider it a sunrise mission if your schedule allows. When you arrive, resist the urge to leave right away. Watch how the light changes the stone and how quiet your brain becomes when it has something vast to look at.

Best for: people who want awe and simplicity, and anyone who needs a clean mental break from screens.

Hidden Lake Overlook

This is a fantastic choice when you want alpine energy without committing to an all-day sufferfest. The route offers sweeping mountain scenery and the kind of big-sky spaciousness that makes cramped thoughts loosen their grip.

Burnout tip: split the hike into chapters. Walk to the first scenic stretch, pause. Walk again, pause. This sounds small, but it’s a powerful nervous-system cue: you are not rushing, and nothing is chasing you. If your brain keeps replaying tasks, give it one job only, like noticing three different shades of green in the landscape.

Best for: a reset that feels cinematic, and hikers who want a strong reward without complex logistics.

Bearfence Mountain Trail

This one is short, spicy, and surprisingly playful. You’ll get scrambly sections and a viewpoint that feels earned, but you won’t be gone all day. It’s excellent when burnout has made you feel a little numb, and you want your body to wake your mind up.

Burnout tip: if you’re feeling fragile, move carefully and skip anything that feels unsafe. The point is engagement, not proving something. On the overlook, practice a soft focus gaze: stop scanning, stop optimizing, just look. You may be surprised how quickly your shoulders drop.

Best for: anyone who wants a quick challenge, a strong payoff, and a reset via movement effect.

Stawamus Chief First Peak Trail

When you want drama, this is hard to beat. The climb is real, but the view is the kind that reorders your priorities in a healthy way: water, granite, and wide-open distance that makes your week feel smaller.

Burnout tip: this is a great boundary hike. If you’ve been overgiving, overworking, or overthinking, make the hike a statement: you are allowed to take up time and space. Move steadily, fuel early, and when you reach the top, do something intentionally unproductive, like lying back and watching clouds.

Best for: strong views, a tangible sense of accomplishment, and a half-day that feels like a full reset.

How to pick the right hike for your specific burnout

Choose based on the kind of tired you are, not the kind of athlete you wish you were today.

• Mentally fried: pick the most straightforward trail with the clearest navigation.
• Emotionally heavy: pick the biggest view (awe is medicine).
• Physically drained: pick the shortest option and take more breaks than you think you need.
• Restless and anxious: choose the one with steady climbing so your body can metabolize stress.

And if you’re staring at your workload thinking you might pay for paper just to survive the week, consider this a kinder alternative: step outside, get perspective, then return with a calmer brain and a smaller problem.

If you want, tell me your region and your realistic max drive time, and I’ll swap these for local half-day hikes with similar big view, low friction payoff.

Julia Birzele, is a pioneer in the international hospitality scene, with a career spanning over a decade in lifestyle hospitality, Julia has established herself as an international operator and trusted troubleshooter across her portfolio of brands. She has successfully delivered high-profile projects in more than 10 countries including the UK, Spain, Italy, Greece, USA, Egypt, Mexico, and Turkey, launching and directing iconic venues such as Lío London and the Casa Cook collective, whilst leading operational and brand strategies for global names like Pacha Group and Lío Group.

Julia’s expertise lies in brand management and expansion, strategic project delivery, and operational excellence. She is as comfortable building and leading multinational teams as she is negotiating partnerships, overseeing financial performance, or shaping guest experiences that drive brand loyalty. Whether managing complex new openings or aligning global brand consistency, Julia thrives in fast-paced environments where adaptability and precision are paramount.

This year Lío group has celebrated 15 years of extravagant entertainment at the flagship ibiza location and a record breaking season across their international venues.

Julia discusses with Luxury Hospitality Magazine her career and thoughts for the future of the industry

What inspired you to pursue a career in international hospitality, and how did you first get started?

That was actually never planned, but just happened naturally. I always wanted to become a TV producer and did a degree in Media Economics at an internship with a major German TV station, where I realised that without a network this would be a long long way to go. So after I finished my degree, I decided to take a 6 month break to go and work in Ibiza for the summer. I fell in love with the island, got a stable job at Coco Beach and then decided to stay. I guess the international melting pot visiting the white isle, the level and the lifestyle of Ibiza’s hospitality scene naturally forms you into a 360-hospitality professional that sets a perfect ground for an international career.

Having launched and led venues across more than 10 countries, what are the key challenges of adapting a brand to different cultural markets?

Every market has its own rhythm — what works perfectly in Ibiza might fall flat in Dubai or London. The main challenge is finding that balance between staying true to the brand’s DNA and making it feel authentic locally. You can’t just copy-paste a concept; you have to understand the local audience, their social habits, even how they like to celebrate or dine.

The other big challenge is managing people. Leadership and communication styles vary hugely across cultures, so it’s about being observant, respectful, and adaptable. Once the team feels understood and the brand feels relevant to its guests, everything else tends to fall into place.

Can you share a particularly memorable project or opening that tested your operational and strategic skills?

One project that really shaped me was a hotel opening on Egypt’s North Coast. It was a tight timeline, a new market for me, and a completely different cultural environment. I went in with a very German, efficiency-driven mindset and quickly learned that this approach wasn’t going to get the best out of the local team.

The culture there is far more relationship-focused and based on trust. You build success through

people first, then process. Once I shifted my style, slowed down, and embraced their way of working, everything clicked. We delivered a strong opening, the partnership was fantastic, and the local owners even asked if I could stay on permanently.

It really reinforced something I now consider one of my strengths: adapting my leadership to the culture I’m in. It taught me that cultural intelligence isn’t just useful; it’s critical to leading internationally.

How do you balance maintaining a consistent brand identity while allowing for local flavour and cultural nuances?

For me, the key is knowing what’s non-negotiable. Every brand has a core, its DNA and soul, and that must remain consistent wherever you go. With Lío for example: glamour, playfulness and world-class entertainment are not up for debate.

But how that soul is expressed should flex. Music, food, humour, even pacing of the night, that’s

where local insight is essential.

What trends are you currently seeing in lifestyle hospitality, and how are they shaping guest expectations globally?

Attention spans are getting shorter, travel is faster, and bucket lists are getting longer. Guests today want more in less time, and they’ve already seen a lot. A nice photo for Instagram is no longer enough.

What people are really looking for are experiences that feel personal and emotional — something that surprises them, makes them laugh, or genuinely connects them to the moment. And because expectations are higher than ever, the pressure on operators is to deliver that “wow” feeling throughout the whole journey, not just with one hero moment.

In short: in my opinion the future belongs to concepts that combine great storytelling with real depth. Places that stay with you long after you’ve gone home.

With Lío Group celebrating 15 years in Ibiza, what do you think has been the key to its longevity and continued success?

When Lío opened 15 years ago, it was actually one of the very first dinner shows in the world. We helped kick off the whole “dining with entertainment” concept that’s now become a global trend. From the beginning, we’ve never stood still. Every year we create a completely new show from scratch, from choreography and music to hand-made costumes and stage design. That constant reinvention keeps it exciting for both our audience and our team.

I also think the world has shifted in our favour. Since the panemic, people value experiences more than ever, they want to feel something, not just go somewhere. And that’s exactly what Lío offers. It’s immersive, emotional, and a little bit unpredictable, which is probably why it’s still thriving after 15 years.

How do you approach team building and leadership across multinational teams?

For me, team building starts with genuine curiosity. I like to get to know my people as individuals – everyone has a story, and when you take the time to listen, you unlock so much trust and creativity.

When I build new teams for openings, we always do simple bonding exercises, like “two truths and a lie.” You wouldn’t believe the surprising things that come out of those conversations. At one point, our DJ booker turned out to be a trained architect. These moments instantly break down barriers and remind us we’re more than just our job titles.

Once people feel seen and valued, collaboration becomes natural. Then it’s about giving them space and autonomy. Different perspectives are what keep ideas fresh in our industry, and my role is to connect those strengths and guide everyone toward the same goal.

Looking ahead, what innovations or experiences excite you most in the future of international hospitality?

I think we’re at a fascinating moment where hospitality is being redefined. Concepts are blending. Restaurants, hotels, entertainment and lifestyle no longer sit in separate boxes. Guests want something that feels complete: a place to dine, dance, connect and discover in one flow. The pandemic accelerated that shift. If people go out now, it’s with intention, they want an experience that feels worth it.

At the same time, guest behaviour is changing fast. People are more health-conscious. They’re going out earlier, drink less alcohol, prefer lighter food options, and are looking for experiences that make them feel good on every level. Hospitality has to evolve with those values.

And of course, AI and technology will play a huge role. The beauty of our industry is, that it will always need the human element in it, but technology can help to elevate this  not replacing the human touch, but enhancing everything around it: personalisation, seamless journeys, smarter operations.

So what excites me most is this blend of creativity and intelligence. Concepts that surprise us emotionally, while being designed around how people actually want to live today. We’re entering a new era of hospitality — and I’m excited to be part of shaping it.

In a prestigious accolade celebrating culinary excellence, The Bay by Chef Fei, the acclaimed Cantonese restaurant at Mandarin Oriental, Shenzhen featuring Lingnan and Chaozhou cuisines, has been honoured with a One Diamond rating in the esteemed 2026 Black Pearl Restaurant Guide. The restaurant is celebrated for its masterful interpretation of regional culinary traditions, innovative artistry, and uncompromising standards, distinguishing it as one of the new entrants from Shenzhen in this year’s guide.

Under the visionary direction of celebrated culinary master Chef Huang Jinghui (Chef Fei), the restaurant exemplifies a profound dedication to the heritage and evolution of Lingnan and Chaozhou gastronomy. Chef Fei, whose leadership has previously garnered multiple Black Pearl honours, reflects on this achievement: “This distinction is a recognition to the relentless passion and precision of the entire team of The Bay, and to the cherished support of our patrons. Our philosophy ‘Seasonal Eating, Flavour First’ anchors us in the purity of ingredients while inspiring creative exploration. We remain committed to pushing the boundaries of taste and tradition.”

Left: Poached Threadfin Fish with Pickles, Plum Sauce. Middle: Wok-fried Australian Lobster with ‘Kinam’ Basil and Satay Bean Paste. Right: Precious Mushroom Roast Goose Roll.

The restaurant’s daily culinary execution is entrusted to Chef Tang Qishui (Chef Water), Chinese Executive Chef of Mandarin Oriental, Shenzhen and a key member of Chef Fei’s team. Chef Water brings each dish to life with technical finesse and contemporary sensibility — from the poached Threadfin Fish with Pickles, Plum Sauce and the reimagined Precious Mushroom Roast Goose Roll, to the boldly aromatic Wok-fried Australian Lobster with ‘Kinam’ Basil and Satay Bean Paste. Each creation honours ingredient integrity while showcasing refined craftsmanship.

Enhancing the dining experience, the restaurant and its nine intimately scaled private dining rooms draw inspiration from the ancient Chinese text “Classic of Mountains and Seas”, their names elegantly inscribed by literary figure Feng Tang. The sophisticated interiors, paired with a thoughtfully curated beverage programme featuring premium teas and wines, establish The Bay by Chef Fei as a refined destination for connoisseurs of Cantonese cuisine.

The Bay by Chef Fei Reception

Christian Dolenc, General Manager of Mandarin Oriental, Shenzhen and Area Vice President of Operations for Southern China, commented: “We are deeply gratified by this recognition from the Black Pearl Restaurant Guide. It highlights The Bay’s role not only in inheriting the culinary tradition but also in defining the future of fine dining in Shenzhen. In a city celebrated for its dynamic food culture, we are proud to contribute with authenticity, innovation, and the impeccable service synonymous with Mandarin Oriental.”

Looking ahead, The Bay by Chef Fei will introduce a new curated tasting menu, offering guests the opportunity to elevate their experience through expertly matched wine or tea pairings—an ode to the harmony of flavour and craftsmanship.

Here, guests from all over the world can sleep surrounded by shimmering art made of ice and snow, created by 33 artists from 12 countries. A highlight this year is a grand piano – a full-scale piano made of ice – which will be played during the winter season. 

Upon entering ICEHOTEL’s iconic doors, guests arrive in the 30-metre-long Main Hall, Cathedral Grove, where a glistening forest of icy treetops stretches all the way up to the ceiling. In the Ceremony Hall ECHO, wedding couples can say yes to love, and visitors are welcome to sit among the art to quietly experience the beauty and silence.

Grand piano – ICEHOTEL 36, Photo: Asaf Kliger

The creation of ICEHOTEL began already in March, when ice was harvested from the Torne River. Construction of the 2,800-square-metre winter hotel started in November. Under the direction of ICEHOTEL’s Creative Director Luca Roncoroni, a team of 89 builders, artists, lighting designers and art support worked side by side to transform ice and snow into world-class art.

“I am very proud of each and every one who contributed to ICEHOTEL 36, some of the artists came with years of experience and others never worked in snow and ice before. Thanks to hard work and a positive spirit we managed to get everything ready on time! Another thing we’re especially proud of is the grand piano made of ice. Assembling it was both nerve-racking and magical — we didn’t know if it would hold until the very last minute. Now we look forward to hearing music echo through the corridors of ICEHOTEL,” says Luca Roncoroni, Creative Director at ICEHOTEL. 

Soap bubbles, black holes, an Arctic story archive, and stormwinds of ice and snow 
ICEHOTEL 36 features twelve art suites created by artists from twelve countries – here, you can sleep in the eye of the storm in Sweep Me Off My Feet, settle in and read one of the stories from the frozen ICEHOTEL Archive, lose yourself in a world of soap bubbles in Soap Bubbles, or experience the force of a black hole in Spaghettification. Read more about the twelve art suites here.

Main Hall: Cathedral Grove, Brian McArthur & Dawn Detarando, Canada, ICEHOTEL 36, Photo: Asaf Kliger

In addition to the Art Suites, Main Hall and Ceremony Hall, a grand piano of ice, this year’s winter hotel includes an outdoor art project, a design installation, and another 20 Ice Rooms. In the year-round section, ICEHOTEL 365, guests will find 18 art and deluxe suites, an Ice Gallery and ICEBAR In Orbit. Those who prefer a warm bed can choose from cosy hotel rooms and cabins. ICEHOTEL is more than a hotel – it is a living art exhibition, filled with ephemeral art that melts back into the Torne River each spring.

Arctic experiences and local flavours 
Every year, ICEHOTEL attracts visitors from around the world — many experiencing life north of the Arctic Circle for the first time. Everything here is created on nature’s terms: the ice is borrowed for a short moment before returning to water, and both activities and culinary experiences draw inspiration from the surrounding wilderness.

At ICEHOTEL Restaurant, local ingredients are at the centre. Guests can enjoy the four-course Ice Menu, where parts of the meal are served on crystal-clear ice blocks from the Torne River — with flavours such as Kalix vendace roe, reindeer, sea buckthorn and cloudberry.

At the Veranda, guests can enjoy a Chef’s Table with a twelve-course tasting menu inspired by the eight Sámi seasons. The chefs transform local ingredients into an artistic culinary journey that delights all the senses.

Soap Bubbles, Coralie Quincey, France; Peter Hobbs, UK, ICEHOTEL 36, photo: Asaf Kliger

Outdoors, the Arctic experience continues: try ice sculpting, join a snowmobile tour to witness aurora stronger right now than any in the past decade, go dog sledding across river and forest, take part in a traditional sauna ritual, and end the day with a wilderness dinner by open fire.

“At ICEHOTEL, the guests truly become part of nature. Sleeping among art made of ice and snow, feeling the cold and the deep silence, or standing on the frozen Torne River watching the stars and the Northern Lights — something happens inside you. These are the moments we hope our guests bring home with them: quiet, beautiful, unforgettable,” says Marie Herrey, CEO of ICEHOTEL. 

China Tang at The Dorchester welcomes Lunar New Year 2026 with a series of celebrations honouring Cantonese tradition, renewal and prosperity, set within the restaurant’s unmistakable 1930s Shanghai-inspired surroundings.

Located on Park Lane, the Mayfair institution remains one of London’s most celebrated dining addresses, where authentic Cantonese cuisine, richly layered interiors and Art Deco details create an elegant backdrop for meaningful celebrations with family, friends and colleagues.

Marking the arrival of the Year of the Horse, a symbol of vitality, perseverance and success, China Tang will celebrate with symbolic décor, traditional performances and a collection of Chinese New Year special dishes, available alongside the main menu. On the evenings of 17 and 18 February, guests will be welcomed by a traditional Lion Dance, a time-honoured ritual believed to usher in good fortune and prosperity for the year ahead.

Under the direction of Executive Chef Chong Choi Fong, the Lunar New Year offering will centre around a series of ten auspicious dishes, each selected for its symbolic meaning and association with prosperity, abundance, unity and happiness.

The celebration begins with Lo Hei, the traditional Raw Fish Salad or Abalone Salad, symbolising rising success and shared good fortune. Dishes such as Sea Moss and Bamboo Heart with Chinese Mushrooms reflect wishes of wealth and prosperity, while Lobster with XO Sauce on Crispy Noodles represents ambition and strength.

Further highlights include Wok Fried Whole Tiger Prawn, symbolising courage and determination, and a celebratory Cornucopia of Mixed Seafood and Poultry, served with either Japanese or Australian abalone, representing the “Five Blessings” descending upon the home.

Traditional symbolism continues with Steamed Whole Dover Sole, a classic expression of surplus and abundance year after year, followed by Red Cooked British Squab, associated with good luck and fortune. Seasonal balance is brought through Snow Pea Shoots topped with White Crab Meat, celebrating renewal and the return of spring.

To conclude, guests may enjoy Pan Fried Traditional Chinese Rice Cake, symbolising progress and advancement in the year ahead, followed by a Year of the Horse Celebration Dessert, created exclusively for Lunar New Year.

Alongside these special dishes, China Tang’s signature menu remains central to the experience, from delicate handcrafted dim sum to the restaurant’s famed Peking Duck, while the private dining rooms Ping, Pang and Pong offer refined settings for Lunar New Year celebrations.

The Bar at China Tang offers one of Mayfair’s most atmospheric settings for Lunar New Year cocktails, blending classic signatures with the Art Deco Cocktail Flight inspired by 1930s Shanghai.

Commenting on the celebrations, Nathalie Ford, VP Europe and Middle East for China Tang, says: “China Tang has always been a place for celebration, a restaurant where guests come together to share exceptional food and memorable moments. This time of year brings such energy and excitement to China Tang, whether it’s a festive lunch, a New Year toast or a Lunar New Year gathering, our guests know they can count on an atmosphere that’s unmistakably China Tang.”

Plans for Universal Studios’ first European theme park, set to open in Bedfordshire in 2031, could spark an unprecedented wave of local investment worth up to £1billion in new hotels and restaurants alone, according to analysis by Approved Business Finance.

With the park expected to attract 8.5 million visitors annually and create 28,000 jobs, the development is being tipped as one of the most significant boosts to the UK tourism economy in decades. But research reveals that Bedfordshire will need to transform quickly to cope with the crowds.

Opportunities for local business

In a data-led study, Approved Business Finance analysed theme park infrastructure around the world to understand how many hotels and restaurants will need to be constructed to fulfil visitor demand.

The area that will house the theme park is currently mostly open space, with no real amenities that could service the needs of millions of annual visitors. According to the research, the local area around the park will need at least 19 hotels nearby to accommodate guests. Right now, there aren’t enough to come close. For comparison:

• Disneyland California has 80 hotels within two miles.
• Magic Kingdom Florida has 22 hotels within walking distance.
• Even Thorpe Park, with less than a quarter of the expected footfall of the new Universal park, has 12 hotels nearby.

And it’s not just beds that are in short supply – it’s food, too. To meet visitor demand, the Bedfordshire site will need around 93 restaurants in its immediate surroundings. At present, there are only four. That’s a shortfall of 89 restaurants. By comparison:

• Alton Towers has 78 restaurants nearby.
• Disneyland California has nearly 200.
• Tokyo Disneyland boasts 177 within two miles.

The project will create 28,000 jobs and spark investment across construction, hospitality and retail, providing a massive boost to the local and national economy. Construction cost estimates for hotels and restaurants alone could be between £240m and £1.1bn, depending on the size and standard of the new premises.

Mark Kozo, Commercial Director at Approved Business Finance, commented:

“The sheer scale of the Universal development will create unprecedented demand for local infrastructure. With the right investment, Bedfordshire could become a hotspot for entrepreneurs and national chains alike. The opportunity here for local businesses is exciting, and one the area can really benefit from.

“Through commercial mortgages and asset finance, we’re ready to help local and incoming businesses access the funding they need. Whether that’s building a hotel, fitting out a restaurant, or expanding a logistics operation – this is a once-in-a-generation opportunity, and businesses that act early will be best placed to benefit.”

David Jazani, Senior Lecturer in Building Technologies and Construction at the University of Bedfordshire, added:

“I expect a lot of the work on the park itself to be carried out by specialist contractors from outside of the area, but certainly some support work may come from local businesses.

“Primarily, I see opportunities for the service and hospitality industry emerging from the development, and the impact on housing would be quite high. Bedford Council needs to start preparing now to meet requirements.”

Patricia Yates, Chief Executive of VisitBritain/VisitEngland, said:

“It is fantastic that Universal have chosen Bedford as the site of their first theme park in Europe, demonstrating the importance of tourism to attract inward investment, drive economic growth and create jobs. It is exciting to see that visitors will be able to enjoy more state-of-the-art film and TV-related experiences right here in Britain once the theme park opens in 2031.”

With fresh budgets in play, plans made and targets set, the start of a new year is always the ideal time for organisations in the hospitality sector to take stock and review their preferred supplier list to make sure they’re ready for the challenges ahead.

And whether it’s pricing, equipment performance or taking advantage of the quiet period to install new equipment, here’s how you could maximise your return on investment with JLA throughout the year ahead.

Why it’s worth reviewing your contracts now

As the month of resolutions, January gives us a great moment to pause and look at what went well in the previous 12 months, and if any improvements could be made. This might be as simple as checking in to make sure any existing contracts are working hard for you, thinking about whether you’re making the most of your available benefits, or having a chat with your account manager to see if there are any obvious gaps.

On the other hand, it could mean asking some tricky but worthwhile questions about the way things went in 2025. Did your suppliers act quickly if anything went wrong? Were any breakdowns with your kitchen equipment fixed first time? Can you happily say you trust your equipment to deliver during your busiest times?

If you can answer yes to all of these, great. But if there were things you’ve felt disappointed in, it’s probably worth acting on.

The new year is often when new opportunities appear too. This might mean asking about updated commercial appliances, smart new tools, or even investing in more energy-efficient technologies that will benefit your organisation in the short- and long-term. By doing any of these now, you’ll hopefully get access to better solutions that reduce your running costs and improve reliability, and set you up for a stronger year.

Why organisations trust JLA

When organisations reassess their suppliers, they might well be looking at their bottom line first. But they’re also looking for suppliers they can trust to deliver, consistently.

JLA has spent more than 50 years earning the trust of organisations across multiple sectors including restaurants, pubs and hotels, nationwide. In fact, as one of the UK’s leading names in commercial equipment, we now support more than 22,000 organisations with solutions in catering appliances, commercial laundry equipment, infection control, HVAC, fire safety systems and detergents all under one roof.

Its expertise backed supported by a network of 450 engineers, whose local presence allows us to respond quickly, right around the clock.

Partnering with JLA means having one trusted supplier for all of your critical equipment needs, along with expertise in end-to-end solutions from design, installation to maintenance. Instead of you managing the headaches and admin hassle of dealing with multiple suppliers, contracts and call centres, we’ll take care of everything through one point of contact, and one team that understands the challenges you face every day.

Improving your supply chain sustainability

JLA is a company that’s fully committed to sustainability. Our strategy is to grow while prioritising the care of our people, our customers, the planet, and the communities in which we live and work. This means reducing emissions across our operations while helping customers make their own progress – and is why we’re now closer than ever to sourcing 100% of our electricity from renewable sources.

Innovation is a big part of this drive: we continue to develop and roll out greener technology including energy efficient combi ovens, hydrogen-ready boilers, and live emissions tracking through our myJLA customer portal and JLA Connect. Then there’s our cool-wash OTEX ozone disinfection system and energy-saving SMART commercial washing machines, dryers and Energy Star-rated catering equipment, which are all designed to cut waste and running costs without affecting performance.

We’re also home to an Energy Smart Hub, which combines practical tips, data-driven insight and actionable advice to help customers tackle rising energy costs and stay energy smart.

These attributes and more make us an ideal partner in driving down your Scope 3 emissions, which span your entire supply chain and could account for up to 90% of your carbon footprint.

Total Care for your equipment

Our market-leading position is underpinned by Total Care: a unique, all-inclusive package that offers state-of-the-art equipment with no upfront cost, backed by 24/7 service and breakdown cover, for a simple – and predictable – monthly payment that makes budgeting easier.

However, we also recognise the need for flexibility, which is why we offer tailored solutions such as a range of service contracts that can meet the demands of different industries, sites and pressures.

To discuss how we can help your restaurant or hospitality business run more efficiently in 2026 and beyond, contact us at https://jla.com/

Hotel de la Ville, a Rocco Forte Hotel in Rome, partners with Coreterno to celebrate love beyond dates, through memory, and the invisible scents of the city.

This February, Hotel de la Ville, has partnered with Coreterno, the Rome-born lifestyle and fragrance brand known for its poetic mantras and radical emotional vision, to unveil the ULTRAROME Journey: a sensorial exploration where Love becomes a scent – intimate, timeless, and unmistakably Roman.

Perched above the Spanish Steps, with Rome at its feet, Hotel de la Ville has always been a place of encounters, between travelers and locals, past and present, art and daily life. The partnership with Coreterno reinforces the hotel’s role as a cultural interpreter of Rome. In Rome, Love lives in stone and shadow, in incense drifting through ancient basilicas, in the leather-bound pages of forgotten books, in the citrus groves of hidden courtyards, and in the resinous warmth of sacred rituals repeated for centuries.

Inspired by a philosophy that Love has no calendar, with this experience Rocco Forte Hotels extends beyond Valentine’s Day and presents a homage to Rome as a city that is not only seen, but remembered through the senses. As part of the collaboration, Suite guests at Hotel de la Ville will receive ULTRALOVE as a gift, a sensorial keepsake of their Roman stay, accompanied by a curated olfactory map of the city, inviting them to experience Rome through scent as much as sight. The ULTRAROME journey draws inspiration from places where smell has always played a central role in Roman art, history, and ritual. A few touch points:

• The Pantheon – Originally a pagan temple to all gods, where resins and aromatic woods were burned as off erings. The oculus allowed smoke to rise directly into the sky, making scent part of the architecture. Even today, the Pantheon retains a distinct mineral, cool stone smell, a dialogue between material and memory.
• Campo de Fiori – A bustling outdoor market, famous for its vibrant morning market selling fresh produce, flowers, and local goods, where the scent of each product transforms it into a lively hub for restaurants, bars, and nightlife.
• Giardino degli Aranci (Orange Garden) – Sat atop the Aventine Hill, it is a terrace overlooking the Tiber River that extends into the area of the former fortress of the Savelli family, after which it was originally named. The orange trees surround who visits the garden, combining the scent of the fruit to the picturesque view of the Eternal City.
• Baths of Diocletian – Roman baths were profoundly olfactory environments where cleanliness and fragrance were cultural markers. The experience will then end at Irene Forte Spa with a journey through scent from the wet areas to the new Crio Sauna.

On the night of the 14th of February, Hotel de la Ville and Coreterno come together to create an unforgettable ode to love with a candlelit dining experience at Cafè Ginori with a special menu personalised by Chef Fulvio Pierangelini and special gifts by Coreterno. The ULTRAROME journey becomes a guide, not to monuments, but to emotions, allowing guests to experience the Eternal City in the most intimate way possible. From St. Valentines to los Dias de los Enamorados.

Saint Valentine’s Menu

Email for info and reservations.

Lisbon is not a city that reveals itself immediately. For many travelers, understanding Lisbon at first glance can feel confusing: hills in every direction, neighborhoods that change character within a few streets, and a river that seems both central and distant at the same time.

Many first-time visitors make the same mistake — they jump straight into details without first understanding the city as a whole. They walk a lot, see many places, but often finish their first days feeling tired rather than oriented.

This article is here to help you do the opposite: understand Lisbon first, so you can explore it with confidence afterwards.

Here’s our breakdown of how to understand Lisbon:

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How to Understand Lisbon: The City is Not Flat or Linear

Hills, neighborhoods, and the river shape Lisbon’s layout

Lisbon was built on hills, not on a grid. These hills were never accidental — they offered defense, visibility, and control over the territory. Even today, they define how the city moves, how neighborhoods connect, and why distances often feel longer than they look on a map.

The city also developed along the Tagus River, which was never a border, but an axis. Trade, exploration, and daily life were shaped by the river, and Lisbon grew by looking outward from it rather than away from it.

That is why Lisbon does not function in straight lines. It works in layers, slopes, and viewpoints. This physical structure explains why understanding Lisbon on a map alone is often misleading.

Related read: A Guide to Lisbon Neighborhoods

3,000 Years of History in One City

Why Lisbon feels layered, not organized

Lisbon is one of the oldest capitals in Europe, with more than 3,000 years of continuous occupation. Phoenicians, Romans, Moors, and Christians all left their marks — not as museum pieces, but as living structure.

Add to this the medieval city, the Age of Discoveries, the devastation of the 1755 earthquake, the reconstruction that followed, and the modern expansion of the 20th century, and you get a city that cannot be understood from a single neighborhood or time period.

This is why Lisbon often feels fragmented at first. It is not chaotic — it is layered.

For first-time visitors, this layered history explains why Lisbon feels complex — and why understanding its past helps make sense of its present.

The Most Common Mistake First-Time Visitors Make

Exploring details before understanding the whole

Many first-time visitors to Lisbon start their trip by ticking boxes:

• Alfama in the morning
• Belém in the afternoon
• Bairro Alto at night

Individually, these places are beautiful. But without context, they can feel disconnected.

The result is often unnecessary walking up and down hills, long travel times without understanding why, and a sense of having seen a lot but understood very little.

Lisbon rewards those who start with orientation, not exhaustion.

Start With Orientation, Not Exhaustion

Why seeing the city from above changes everything

Lisbon’s viewpoints are among the best tools for understanding the city’s geography and neighborhood connections.

From above, you can see how neighborhoods relate to each other, understand why certain areas developed the way they did, and recognize the role of the river, bridges, and surrounding territory.

Once you experience Lisbon from a broader perspective, everything else starts to make sense.

How Locals Experience Lisbon

Movement, timing, and atmosphere matter

Locals do not experience Lisbon by rushing from attraction to attraction. They pay attention to timing, light, movement, and atmosphere.

The city changes dramatically throughout the day. Late afternoon and early evening, when the light softens and the city slows down, is often when Lisbon feels most alive.

Understanding when to move — and when to stop — is just as important as knowing where to go.

Related read: How To Eat Like a Local in Lisbon

A Smarter Way to Experience Lisbon on Your First Day

Seeing the bigger picture before going deeper

Many travelers benefit from starting their trip with an experience that offers mobility across different parts of the city, access to viewpoints, local context, and flexibility to adapt to their interests and pace.

By understanding the structure of Lisbon first, every walk, neighborhood visit, or museum later becomes richer and easier. You stop guessing where to go next and start making confident choices.

Related read: Top Sights and Hidden Gems in Lisbon

What to Do After You Understand the City

Exploring neighborhoods with confidence

Once you are oriented, Lisbon opens up naturally.

Alfama becomes more than narrow streets — it reveals itself as the medieval heart of the city. Bairro Alto makes sense as part of Lisbon’s social rhythm. Belém connects clearly to the Age of Discoveries. Crossing the river to Almada offers a new perspective and confirms that Lisbon is a metropolitan city, not just one riverbank.

Understanding comes first. Exploration follows.

Final Tips for First-Time Visitors

• Wear comfortable shoes — Lisbon rewards curiosity but demands respect.
• Do not try to see everything in one go.
• Use viewpoints as reference points, not just photo stops.
• Leave room for spontaneity — some of Lisbon’s best moments are unplanned.

Understand the city first.

Then explore it deeply.

Europe has some amazing winter resorts. Most people automatically head to the Alps, but it’s absolutely worth keeping an open mind for other mountain ranges, especially if you like things a bit more relaxed and authentic.

Enter the Pyrenees.

The Pyrenees offer a more rugged, wild-feeling alternative to the Alps, with smaller villages, friendlier price tags, and proper mountain character. You can ride powder in the morning and end the day soaking in thermal pools or lingering over a hearty dinner in a stone-built village.

Last summer I was already in the area and those rock formations really stunned me – not at all what I expected. So I was seriously looking forward to coming back in winter, checking out the pistes and conditions with a snowboard under my feet.

Here is an overview:

Why go? Authentic charm, generally lower prices than many big-name Alpine resorts, and the chance to experience different valleys and vibes in one trip.

Must do: Spend a day snowboarding or skiing the Pic du Midi area or Saint-Lary-Soulan, then unwind in one of the thermal baths that the region is famous for.

Pro tip: Renting a car makes it much easier to hop between valleys, ski areas and villages, but in winter you’ll want winter tyres or snow chains – mountain passes here can get properly snowy.

On this trip I rode the areas around Pic du Midi (Grand Tourmalet), plus Vallée du Louron, Saint-Lary-Soulan and Piau Engaly / Peyragudes.

If you want to plan your own route through the French Pyrenees, the official destination site pyrenees-holiday.com is a really useful hub for ideas, maps and current info.

Arrival in the French Pyrenees

Usually I pack my car and drive 8–9 hours into the Alps, with the whole car swallowed by snowboard gear. From my hometown to the Pyrenees, though, it would be closer to a 15-hour drive, so this time I went for the flight option. I flew into Toulouse, which is then roughly a 2-hour drive to a lot of the main ski valleys… much more realistic for a long weekend.

Next time, if I stay longer, I’d probably drive again, just for the flexibility.

It’s also worth checking if you can get a flight to Tarbes–Lourdes–Pyrénées Airport, which is closer to resorts like Grand Tourmalet and Saint-Lary than Toulouse. There’s also Altiport Peyresourde–Balestas (near Peyragudes), which is used for small aircraft and sometimes winter operations, but schedules are limited and very seasonal. Always double-check routes and availability for your dates.

And yes, there is that one “shitty airline” flying into some of these smaller airports – many people use it quite happily. I still avoid for good reasons. 😏

Rental Gear

Instead of paying a heavy baggage fee to bring my own snowboard, I rented my entire setup at an Intersport shop in the resort – including boots. That meant I could travel with hand luggage only and still have everything I needed for a proper snowboard trip. I just clipped my helmet onto the outside of my small backpack and nobody minded. If they had, it would have become my “flight-security-helmet”. 😉

On my next trip I’ll bring my own boots. Rental boots were OKish, but with my own I know I get the exact grip and fit I like.

The rest? That’s up to Intersport, and I was very happy with the rental gear. The quality of rental skis and snowboards is top, and you’ll find Intersport shops in pretty much every major ski resort, often more than one. So getting gear is no issue, and prices are fair… 19 € per day for a weekend rental, is excellent value compared to airline baggage fees.

For reference, a 3‑day rental (snowboard + boots) cost:

• 56 € web price
• 53 € fidelity price
• 112 € in-store price

It’s roughly 14 € cheaper if you bring your own boots. Helmet rental would be around 12 € for three days. Prices do vary between shops and resorts, but it’s still generally cheaper than paying for bulky sports luggage on a flight.

You can browse options and book your gear ahead of time here: www.intersportrent.com

Intersport runs more than 750 ski hire shops across the Alps and Pyrenees, so you’re rarely far from a shop or rental counter in the bigger resorts. Renting on-site saves airline baggage fees, lightens what you haul through airports, and ensures you get freshly serviced skis or boards set up by people who do this all season.

You can normally swap equipment if conditions change (e.g., go from an all‑mountain board to something more freeride‑oriented, or from piste skis to something with more float). Many shops also have modern boot-fitting setups, including Boot Doctor scanners in selected locations, which help to match the right fitting boots to your feet.

Ski and Snowboard Luggage with Air France

For the ones who want to come with their own gear. Most probably you’ll get a flight with Air France and they treat ski and snowboard equipment as standard baggage, as long as it fits within your checked baggage allowance and you’re not on a “Light” fare. In practice that means: one pair of skis with poles and boots, or one snowboard with boots, in appropriate bags with a combined length under 300 cm. Boots can be in a separate bag, but ski/board bag plus boot bag count as one piece.

If you want extra bags or exceed size/weight, you pay extra options online or at the airport. Helmets in the cabin count as part of your hand luggage. ABS avalanche backpacks must be declared in advance and approved at least 48 hours before departure due to safety regulations. For the latest baggage rules and any changes, always double-check the current Air France Baggage Guide on their website before you fly.

Ski resort La Mongie and Pic du Midi

The first stop in the French Pyrenees was La Mongie. We arrived after dark, catching only silhouettes of the mountains around us. Waking up and pulling back the curtains is the magic moment on any mountain trip… and here it was just a sea of white, with mountains rolling off in every direction.

La Mongie is on the Grand Tourmalet domain, named after the famous Tourmalet pass from the Tour de France. The ski area links La Mongie on one side with Barèges on the other, giving a good mix of long groomers, wide pistes and more adventurous areas when the snow is right.

In the morning we grabbed our gear and hit most of the the pistes and also the one that run from La Mongie across into the wider Grand Tourmalet area. Around midday we took the cable car up to Pic du Midi, probably the most iconic summit in the French Pyrenees. This peak is home to an observatory, a museum area, a restaurant and a huge viewing terrace. On a clear day, you get serious, horizon‑filling views over Pyrenees ridgelines and far into Spain.

Inside the complex, there are exhibitions about the site’s history and astronomy, plus equipment like sun-tracking telescopes. It’s genuinely impressive how they built and maintain all of this on a high, exposed summit. The restaurant du Pic du Midi was the final touch that made it even better.

Practical info (tickets, restaurant, opening details): picdumidi.com

If you like going off‑piste, it’s possible to ride down from Pic du Midi, best with a guide and only when the conditions are safe. There’s a flatter section between steeper pitches which can be annoying on a snowboard, especially if the snow is slow, so keep that in mind. I chose to ride from the mid‑station instead, which should have been a playful line. On my day it was icy, so it wasn’t quite the dreamy pow run – but on the right day, this area is a classic Pyrenees freeride experience.

Restaurant du Pic du Midi

The Restaurant du Pic du Midi sits at the base of the museum complex at the top cable car station. The interior is simple, minimalist and modern – first impression is almost canteen‑like – but the plates that come out of the kitchen are far more refined than that vibe suggests.

Ingredients are sourced locally from producers in the region, and they’re listed on the menu, which is a nice touch if you like to know where your food comes from. Staff were friendly and efficient, and, of course, the real star is the huge panorama outside the windows.

Info and reservations:

Hôtel La Voie Lactée (La Mongie)

This hotel turned out to be a very good pick. It’s a 4‑star property right by the slopes in La Mongie that was completely renovated and reopened in 2023, and it shows: everything from the lobby to the rooms looks fresh, warm and thoughtfully designed.

The decor is stylish without feeling over the top – lots of nice fabrics, colours and details, even the crockery stands out. Staff were friendly and switched easily into perfect English, which helped a lot since my French is… not great. My room was super comfortable, with excellent bedding and some of the coziest pillows and mattress I’ve had in a while. Getting up early for first lifts was genuinely a challenge.

The hotel also leans and actually pushes sustainability, which is so important! For example, the chic wash basin in my bathroom was made from recycled plastic collected on French beaches. It looked good and that’s one of the many ways to do it right.

Breakfast was another highlight: varied, generous and with plenty of good-quality local products. The view from my room, looking out over snow‑covered peaks and lifts heading up into the mountains, was one of those views you remember long after you’ve checked out.

Peyragudes and Vallée du Louron

Next up was Peyragudes, and this is where the storm really kicked in. It started snowing during the night and just didn’t stop. Until late in the afternoon there was enough fresh snow that you could do powder turns on the pistes themselves. Visibility came and went – one moment you saw the next marker, the next you were in a white bubble – which made it quite challenging for beginners, but for powder lovers it was a fun setup.

There are plenty of chairlifts in Peyragudes, so even on a weekend we barely queued. It wasn’t a crazy busy period anyway, and having a mix of wide pistes and ungroomed edges made it easy to find your own lines. Peyragudes sits above the Louron Valley, which has really leaned into a mix of skiing, thermal baths and outdoor activities, so it’s a good base if you like variety over a week.

L’étape du rider by chez Manu

After cutting some lines in the fresh snow we stopped for lunch at L’étape du rider, a small, cosy hut right on the piste. Location‑wise it’s ideal: clip out of your bindings, walk a few steps, and you’re inside with something hot in your hands.

On busy days, it’s wise to reserve, especially if you want to sit inside. On sunny days, the terrace is the place to be, with views over the slopes when the clouds clear. The menu runs from proper meals like burgers and lasagne to hot chocolates and mulled wine. Everything we tried was tasty, the service was cheerful, and the atmosphere felt relaxed rather than rushed. I got told the mountain views are usually great – I mainly saw a wall of snowflakes.

Maison La Flambée (Bordères-Louron)

Maison La Flambée is a big, cosy cottage in Bordères-Louron that’s perfect if you’re travelling with a group or as a family. It hits that sweet spot between character and practicality: lots of bedrooms, several bathrooms, a fully equipped kitchen and enough space that people can spread out a bit.

There’s a huge kitchen where you can cook big meals together, a pool table for evenings, a warm oven, and a terrace where you can sit out when the weather allows. It works well for multi‑generation trips or a group of friends. The surrounding Louron Valley is beautiful and offers skiing, hiking, and plenty of slower‑paced “just relax” time. The owners are friendly and very hands‑on if you need help with anything.

Apart Hotel des Cols

Apart Hotel des Cols is another solid base in the area. Rooms are nicely decorated, beds are comfortable, and everything feels well maintained. Small touches like clever lighting and proper blackout blinds make a big difference after long days in the snow.

Each unit has a little kitchen corner with what you need to put together breakfast or simple meals. By car it’s easy to reach Loudenvielle and Saint-Lary, so you can ski one valley, soak in another and still be back at your place without a long drive. It works well if you want to explore on foot, by bike or by car in other seasons, and in winter it’s close enough to the lifts to make ski days straightforward. The bar area is a good spot to unwind with a drink and meet other guests. If you should decide to have raclette in the evening, don’t bbq your meat at the top… if you do, watch the fire alarm. 😏

Balnéa Spa (Loudenvielle)

After a full day on the mountain, Balnéa in Loudenvielle is a classic place to slow down. It’s the first large thermal leisure centre in the French Pyrenees, set right in the Louron Valley, and uses naturally sulfurous thermal water in its pools. There are themed areas inspired by different bathing cultures – Roman, Japanese, Inca, Native American – plus a separate Tibetan zone focused on treatments and massages.

You’ll find both indoor and outdoor pools, including spaces aimed at families and more quiet corners (at least in theory). When it’s busy, expect noise almost everywhere, especially in the family pools; one pool was packed with small kids and babies when I visited, so be prepared for that.

Men are not allowed to wear swim shorts; tight‑fitting swimwear is required, and you can buy an acceptable pair at the entrance for around 16 €. I have no idea why, but it seems to be some kind of strange law in France.

Practical info and current prices:

Saint-Lary-Soulan

The snow still didn’t let up when we moved on to Saint-Lary-Soulan, which made for another excellent day on the board. Part of our group went fully off‑piste with a guide. It was my first trip back into the snow that season and my ankle was still complaining after torn ligaments, so I decided to dial it back a bit and stayed “mostly” on marked runs.

Judging by the photos I saw afterwards, that was not my most inspired decision. They scored deep powder and big smiles. I still had a fun day lapping the pistes, but next time I’ll be more tempted to join our guide Polo on the steeper lines.

You start your day by taking the gondola from the village of Saint-Lary-Soulan up to Pla d’Adet. From there, the ski area opens up with different sectors and a good mix of runs. Conditions for us were fantastic – fresh snow, clouds mostly sitting lower in the valleys, and good visibility higher up.

Saint-Lary-Soulan’s ski area is one of the largest in the Pyrenees, with around 100–105 km of pistes between roughly 1,600 and 2,515 metres altitude, served by about two dozen lifts. It stretches from the village (a proper spa town in the valley) up to high, open slopes with long runs and a decent snowpark.

We kicked things off at Pla d’Adet with a coffee at La Bergerie, then spent the day exploring different pistes and following the best snow.

Les 3 Guides

Les 3 Guides is a handy spot to take a break in the Saint-Lary ski area. It’s close to a lift, so you can easily time a quick stop between laps or use it as a more relaxed lunch base. Staff were friendly, quick and efficient, even when things got busy.

You can grab anything from a simple coffee or a cold drink to full plates and snacks. On sunny days, the big terrace is where you want to be, looking out over the slopes. If the weather turns, the indoor area is cosy enough to hide from the wind and snowfall for a while.

The Town Saint-Lary-Soulan

Saint-Lary-Soulan itself is a big part of why this area works so well for a winter trip. It’s a proper Pyrenean village rather than just a purpose‑built resort, with stone houses, narrow streets and a centre that feels lived‑in year‑round. In winter, everything is geared towards skiers and snowboarders, but you still get that small‑town atmosphere rather than just rows of apartment blocks.

The village is known as a spa town, with a thermal centre (Sensoria) that uses hot spring water from the valley. After a day on the slopes you can swap your boots for a swimsuit and soak in warm pools with mountain views. The main street is lined with bars, restaurants and shops, plus a tourist office where you can pick up maps or info on snowshoes, off‑piste guides and winter hiking.

What a surprise… there is even an Irish Pub.

Saint-Lary is also a hub for other activities in the Aure Valley: snowshoe trips, sledding, ice waterfalls in cold spells, dog sledding and even paragliding flights when the weather cooperates. The valley also gives access to wild corners of the Pyrenees like the Néouvielle Nature Reserve and Lac de l’Oule area, which you can reach from the resort via ski runs or lifts and then explore with a guide.

The village itself sits roughly 2 hours by road from Toulouse and about an hour from the Spanish border via the tunnel, which makes it easy to combine a French Pyrenees base with a side‑trip into Spain if you have a car.

Le Gros Minet

Le Gros Minet is one of those Saint-Lary-Soulan addresses that locals and returning guests tend to know. Tucked just off the main street in a small impasse, it has been around for decades and mixes a relaxed tapas‑bar feel with a proper grill restaurant. Think lively atmosphere, wood‑fired flavours and plates that are made for sharing after a long day in the cold.

The menu leans towards traditional French cooking with a Pyrenean twist: grilled meats cooked over charcoal, hearty dishes, salads and tapas‑style small plates you can split with the table. It’s not haute cuisine, but hearty, satisfying food with generous portions. I chose the duck burger, which was yummy. The dining room is compact and fills up quickly in peak weeks, so booking ahead is strongly recommended during the winter season.

Why the French Pyrenees Are Worth It

After this trip, it’s pretty clear why the French Pyrenees deserve more attention from skiers and snowboarders: you get serious mountains, good snow, and enough terrain to keep you busy for a week – but with a more laid‑back vibe and usually better value than many big Alpine names.

You can combine different valleys like Grand Tourmalet, Vallée du Louron and Aure Valley, mix powder days with thermal baths, and base yourself in real villages like Saint-Lary-Soulan or Loudenvielle that still feel alive outside peak weeks. With easy gear rental through networks like Intersport, plus airports like Toulouse and Tarbes-Lourdes not too far away, setting up a long weekend or a full week is straightforward.

If you like the idea of big mountains but smaller crowds for less money, and swapping the classic Alpine clichés for something a bit more rugged and authentic, the French Pyrenees should be very high on your winter list.

Aventora Resort Baía Formosa, Minor Reserve Collection, to launch in 2028 in Brazil’s Rio Grande do Norte region

Minor Hotels, a leading global hotel owner and operator, has announced the signing of the first property under its new luxury collection brand, Minor Reserve Collection. Slated to launch in 2028, Aventora Resort Baía Formosa, Minor Reserve Collection, will be located in Brazil’s Rio Grande do Norte in the northeast of the country, in an area recognised as a key destination for eco-tourism.

Announced last year, Minor Reserve Collection is a luxury soft brand for travellers who seek extraordinary stays that celebrate personal expression and refined distinction. Each property is a world of its own, chosen for its rarity and ability to offer something singular that guests cannot find elsewhere. Stays at Minor Reserve Collection will be shaped by individual tastes, thoughtful attention to detail and the distinct spirit of each destination.

Owned by Gremi International Group, Aventora Resort Baía Formosa, Minor Reserve Collection, will establish itself as a landmark luxury destination in Baía Formosa in the emerging tourism region of northeastern Brazil. The newbuild resort will showcase 50 guest rooms and 28 branded residences, creating opportunities for ownership within the property. Residents and guests will enjoy world‑class gastronomy, with all‑day dining and specialty restaurants, a pool bar and grill, and a welcoming lobby lounge. For wellness‑minded travellers, there is an array of outdoor pursuits nearby, including kite surfing, surfing, stand-up paddleboarding and mangroves kayaking, along with a fitness centre, exercise studio and dedicated spa at the resort. Together with a Kids’ Club and a curated library, these amenities will ensure a holistic resort experience that balances recreation, culture and relaxation.

Strategically located near Baía Formosa in Rio Grande do Norte, the property will place guests amid renowned natural attractions, including the Genipabu dunes near Natal, Baía dos Golfinhos (Dolphin Bay) and the pristine Pipa Beach celebrated for its lush Atlantic Forest vegetation, dramatic cliffs and rich marine life including dolphins and sea turtles. Natal, the state capital, known as the “City of the Sun” for its more than 300 days of sunshine annually, adds further appeal with diverse coastal environments including mangroves and the natural reserve of Mata Atlântica.

“We are thrilled to partner with Gremi International to announce the first signing for Minor Reserve Collection, our new collection brand in the luxury segment. The property will be a great addition to Brazil’s highly dynamic and growing tourism sector, with Pipa being recognised as a key destination for eco-tourism in the country,” said Dillip Rajakarier, CEO Minor Hotels. “There is rising demand for luxury and water sports tourism, attracting travellers who seek properties with distinctive character alongside high‑end accommodation that integrates comfort, adventure and sustainability — the hallmarks of the newly launched Minor Reserve Collection brand.”

Aventora Resort Baía Formosa, Minor Reserve Collection, will enjoy excellent accessibility from both Governador Aluízio Alves International Airport in Natal (60 minutes) and João Pessoa International Airport in Paraíba (60 minutes).

For more information visit https://www.minorhotels.com/en/new-openings/aventora-resort-baia-formosa-minor-reserve-collection.

With hotels and resorts in operation in 58 countries globally, Minor Hotels currently operates five properties in Brazil across its Tivoli, NH Collection and NH brands, with a pipeline of multiple future properties including the upcoming debut of its luxury Anantara brand.

Castille Paris – Starhotels Collezione announces the appointment of Marco Terenghi as Executive Chef of L’Assaggio, the hotel’s refined Italian restaurant. A young and highly talented chef, Terenghi brings a contemporary sensibility to Italy’s great culinary traditions, shaping a distinctive gastronomic experience defined by elegance and precision.

Located within the walls of Castille Paris, L’Assaggio offers an intimate and sophisticated setting where Italian cuisine is expressed in its most refined form. Since 2016, the restaurant’s menu has borne the prestigious signature of Ugo Alciati, Michelin-starred chef (1*) and the name behind the historic Guido Ristorante in Serralunga d’Alba, as well as internationally recognized Italian Truffle Ambassador.

For over a decade, L’Assaggio has stood as a Parisian representative of Italian gastronomic excellence, celebrating a culinary heritage recently recognized as UNESCO Intangible Cultural Heritage.

Here, tradition and modernity coexist harmoniously, guided by a team deeply committed to hospitality and culinary rigor, offering guests a true sensory journey through Italy’s regional flavors.

Marco Terenghi’s professional path has been shaped by formative experiences in renowned Michelin-starred establishments, including Le Jardin de Berne, Villa Pignano, and notably alongside Ugo Alciati. These years allowed him to refine his technique and develop a deep understanding of both Italian and French culinary cultures.

After several years as Sous-Chef at L’Assaggio, Terenghi continued his career journey before returning today to the restaurant in his new role as Executive Chef.

His appointment reflects Castille Paris’ commitment to nurturing internal talent while ensuring continuity and excellence at the highest level. With a strong focus on seasonality and product integrity, Terenghi’s cuisine enhances exceptional ingredients while remaining firmly rooted in Italy’s culinary heritage.

The iconic Piedmontese recipes conceived by Ugo Alciati, including Vitello Tonnato and the legendary Agnolotti di Mamma Lidia, will continue to play a central role on the menu. True symbols of Piedmont’s culinary identity, these dishes will live on through Terenghi’s thoughtful and respectful interpretation. Alongside them, the menu will also feature some of the new Executive Chef’s signature creations, such as Linguine with lobster bisque, red shrimps, and sun-dried tomatoes, a refined expression of Mediterranean flavors.

Marco Terenghi’s appointment marks a new chapter in the culinary story of L’Assaggio. Thanks to his technical mastery, intimate knowledge of the restaurant and close collaboration with Ugo Alciati, he ensures a seamless dialogue between tradition and innovation, offering guests a renewed and contemporary Italian dining experience in the heart of Paris.

This Lunar New Year, Four Seasons Hotel London at Tower Bridge invites guests to welcome in the Year of the Horse by taking part in an immersive wishing tree activation, indulging in an unforgettable dining experience at signature Asian restaurant Mei Ume, and enjoying Lunar New Year cocktails made with Hennessy that celebrate the beauty of the season, designed by Michele Lombardi, the hotel’s talented Head of Bars.

To mark the occasion, from February 4 until March 6, 2026, the hotel’s Rotunda Bar & Lounge will be transformed with elegant Lunar New Year décor, from towering plumes of deep red feathers to stunning hand-crafted lanterns and elegant nods to the Year of the Horse. Taking centre stage under the grand domed ceiling is a beautiful wishing tree, adorned with a canopy of natural branches blossoming with red tassels and wishing cards.

A bespoke cocktail, The Eternal Seasons, will be available throughout the Year of the Horse in the Rotunda Bar & Lounge. A tribute to the elegance and craftsmanship upheld in Four Seasons hotels around the world, the cocktail is quietly complex with an initial richness that gives way to a refined, silky sweetness. Botanical and delicate tea notes are followed by a long, clean finish of soft spices, fruits and gentle tannins. During the Lunar New Year period, a wishing card will be served alongside The Eternal Seasons cocktail and guests are encouraged to embrace the spirit of the season by hanging their wishes on the branches of the wishing tree in the centre of Rotunda Bar & Lounge, a traditional gesture to grant good fortune for the year ahead.

Beyond Rotunda Bar & Lounge, the opulent decor of lanterns and dramatic feather arrangements continue in Mei Ume, where the Chef de Cuisine Peter Ho presents a specially curated ten-course tasting menu. Available from February 15 until March 3, 2026 for GBP 128 per person including a welcome Lunar New Year cocktail, Mei Ume will also offer a limited-edition cocktail menu that reflects the Year of the Horse to be paired with each dish.

The tasting menu begins with the traditional Prosperity Tossed Salmon Salad, followed by an Iberico Char Siu and Roasted Pork Platter. Guests will then enjoy Koi Dim Sum served in a delicate seafood broth with Chinese seaweed, lotus leaf and goji, before moving on to a Double-boiled Clam Superior Soup with Morel Mushroom and Mustard. The menu continues with Steamed Seabass accompanied by a ten-year aged yellow wine sauce, red chilli and coriander, followed by Wok-fried Cured Meats with stem lettuce and bamboo shoots, including Chinese sausage, pork belly, garlic and black beans. A Braised Vegetable Parcel of Bean Curd, baby Pak choi and shimeji is then served before a dish of Olive Fried Rice with asparagus and white fungus. The experience concludes with a Black Sesame Rice Ball served in a warming ginger and date broth.

Mei Ume dishes

The Lunar New Year cocktail menu, available both in Mei Ume and in Rotunda Bar & Lounge, includes the Golden Reverie, a rich and luxurious cocktail designed for reflection and celebration, combining Hennessy XO, Pedro Ximenez, Apple Cordial and Maple Verjus. The Crimson Fortune Fizz – inspired by the colour or the season – is a vibrant cocktail to welcome the new year, with Hennessy VSOP, Muyu Chinotto, Umeshu Plum and Hibiscus tea. The Sidecar Royal gives a regal reinterpretation of the classic cocktail, with Moët & Chandon Imperial Champagne, and the Jade Orchard, a fresh and elegant cocktail of Hennessy VSOP, Muyu Vetiver, Rue Berry, White Port and Soda represents harmony, wisdom and longevity.

Reservations can be made online.

Lunar New Year cocktails in Mei Ume are priced from GBP 19 to 28. Mei Ume’s ten-course tasting menu costs GBP 128 per person and includes a welcome Lunar New Year cocktail.

The Eternal Seasons cocktail in the Rotunda Bar & Lounge is priced at GBP 25.

Mandarin Oriental is pleased to announce the appointment of Philippe Kronberg as General Manager of Mandarin Oriental Hyde Park, London & AVP Operations, effective from 12 January 2026.

Alongside managing Mandarin Oriental Hyde Park, Kronberg will be supporting Mandarin Oriental Mayfair, Mandarin Oriental Paris, and the newly managed Mandarin Oriental Lutetia and Mandarin Oriental Conservatorium, Amsterdam, which will be officially operating as a Mandarin Oriental Hotel from 14 January.

Philippe Kronberg brings more than 30 years of experience in luxury hospitality, spanning operations, finance and commercial strategy. He joins Mandarin Oriental from Shangri-La, where he most recently served as Resort General Manager in Muscat, Oman, overseeing a multi-property beachfront destination comprising three hotels with more than 640 rooms.

Previously, Kronberg was General Manager of Shangri-La Sydney, with oversight of the Group’s properties across Australasia. His international career also includes General Manager roles across Turkey, China, Thailand and Brisbane, reflecting deep experience across diverse markets and operating environments.

Recognised for his strategic vision, operational rigour and commitment to exceptional guest experiences, Kronberg joins Mandarin Oriental Hyde Park, London at a pivotal moment as the hotel continues to strengthen its position as one of the capital’s most iconic luxury addresses, seamlessly balancing heritage with innovation. In his new role, he will oversee all hotel operations, drive service excellence and further enhance the hotel’s reputation for refined hospitality, culinary excellence and personalised guest experiences.

A French and Australian national fluent in English, French, and German, Philippe began his professional career at London’s renowned Ritz Hotel after completing a Diploma in Hotel Management at the prestigious Swiss hospitality school Les Roches. He later earned an Executive MBA from AGSM, the postgraduate business school of the University of New South Wales and the University of Sydney. A former paratrooper, Philippe holds a private pilot’s licence and enjoys aerobatic flying. A devoted family man with two teenage children, he is also actively committed to fundraising for charitable causes.

Commenting on the appointment, Flavia Daudan-Caponi, Regional Vice President, Operations, Mandarin Oriental Hotel Group, said:“We are delighted to welcome Philippe to Mandarin Oriental. He is an accomplished and highly respected hotelier with an exceptional track record across some of the world’s most prestigious luxury destinations. Philippe’s depth of operational expertise, strategic mindset and people-focused leadership make him ideally placed to lead Mandarin Oriental Hyde Park, London, while also supporting our growing portfolio of landmark hotels across Europe. This appointment reflects our continued commitment to excellence as we strengthen our presence in key global cities.”

Philippe Kronberg added: “I am honoured to be joining Mandarin Oriental and to take on the role of General Manager of Mandarin Oriental Hyde Park, London, alongside my wider operational responsibilities across Europe. Mandarin Oriental is synonymous with legendary service and timeless luxury, and I am excited to work with the exceptional teams to build on the hotel’s rich heritage while continuing to innovate and elevate the guest experience. I look forward to contributing to the Group’s continued growth and success across these iconic properties.”

Something to drink?

The PATRÓN Paloma, using PATRÓN Reposado, is a bright and elegant drink, balancing bitter grapefruit, fresh lime and smooth tequila for a delectable cocktail in a subtle, yet iconic, pink colour – perfect for celebrating Valentine’s Day with.

Aged for at least four months and handcrafted using 100% Blue Weber Agave, PATRÓN Reposado delivers roasted agave flavours alongside light oak and vanilla, creating a refined foundation for this signature serve.

Finished over ice with a sugar and salt rim and a fresh grapefruit garnish, the PATRÓN Paloma offers a serve made for cosy nights in or lively gatherings with the girls.

PATRÓN Paloma

Ingredients (serves one):

• PATRÓN REPOSADO 40ml
• Fresh Lime Juice 10ml
• Fresh Pink Grapefruit Juice 20ml
• Grapefruit Soda 75ml

To Serve:

• Ice
• Highball Glass
• Grapefruit Slice

1. Combine all ingredients except sparkling water in a shaker tin and shake with ice to chill
2. Strain onto fresh ice in a sugar and salt rimmed highball glass
3. Top with sparkling water and garnish with a grapefruit wedge

Something to gift? 

A bottle from the PATRÓN portfolio makes for a great gift for Valentine’s day, while an at-home cocktail evening is the ideal way to celebrate with friends or even secure your next date.

• PATRÓN Silver is a super-premium silver tequila, made using a handcrafted distillation process using just 100% Blue Weber Agave, yeast and water, making for a high-quality, versatile spirit with key notes of cooked agave, honeydew, lemongrass and citrus peel.
• PATRÓN Reposado is aged for at least four months in oak barrels using high-quality, fresh ingredients in order to produce an oaky tequila encapsulating notes of cooked agave, honey, vanilla and tropical fruit.
• PATRÓN Añejo is aged for a minimum of 12 months in white oak barrels in order to infuse the sweeter, smokier flavour of this spirit, holding key notes of baking spices, cooked agave, orange and toffee.

SuitePad has been named Best In-Room Tablets at the 2026 HotelTechAwards by HotelTechReport, marking the seventh consecutive year the company has led its category. More than a milestone, the recognition reflects long-term trust from hotels worldwide, built on consistency, adaptability, and everyday usability.

Over the years, in-room technology has evolved from a digital replacement for printed guest directories into a core communication channel that supports service requests, on-property revenue, and operational efficiency. SuitePad’s continued leadership mirrors this development, evolving alongside hotels while remaining reliable in daily operations, even as guest expectations and operational demands increase.

The HotelTechAwards are based on verified hotelier reviews and independent performance data, including integration compatibility, market adoption, organizational health, partner ecosystem strength, and quality of customer support. With millions of hospitality professionals relying on HotelTechReport each year, the awards are widely regarded as one of the most trusted benchmarks in hotel technology.

SuitePad’s continued presence at the top of the category is closely tied to how the product is developed and refined. Feedback from hotel teams is used as an ongoing input, helping prioritize adjustments and additions that support daily use, rather than introducing change for its own sake.

This balance between reliability and innovation has shaped SuitePad’s product philosophy from the beginning.

Moritz von Petersdorff-Campen, Co-Founder and Managing Director of SuitePad

“Winning once shows momentum. Winning seven times shows reliability,” says Moritz von Petersdorff-Campen, Co-Founder and Managing Director of SuitePad. “Hotels value solutions they can depend on, but also ones that continue to improve based on real feedback and industry changes. This award reflects the long-term partnerships we’ve built by listening carefully and evolving thoughtfully.”

As hotels deal with changing guest expectations, staffing challenges, and tighter budgets, reliability and ease of use remain important factors when choosing technology. SuitePad’s seventh consecutive HotelTechAward reflects how these priorities continue to matter to hotels.

Following a support package announced in England, UKHospitality Scotland has called for the Scottish Government to make good on its promise to use new funds to support the sector.