Published Date

October 5, 2018

The Winners

Last night at the Tenth Anniversary of the Restaurant & Bar Design Awards ceremony, this year's Winners were announced.

Sean Connolly a restaurant in Dubai, UAE designed by Alexander & Co, and Rosina, a bar in Las Vegas, USA designed by Simeone Deary Design Group are the Overall winners of the 2018 - Restaurant & Bar Design Awards.

Another 36 category winners (including Best UK Winners) were revealed at the winner's ceremony, which took place at London’s King’s Cross.

The Awards ceremony was attended by over 600 of the UK and world’s best designers, and their clients responsible for the design of the most innovative food and beverage spaces.

Link to the Winning projects

Link to the Winning project photos

Link to 'The Winners' Press Release

Link to the main 'Press folder'

The Winners

Last night also saw the winners of the Restaurant & Bar Product Design Awards announced, judged by a panel of the most influential food & beverage space designers in the UK and worldwide (last year's Restaurant & Bar Design Awards winners).

This is a globally recognized competition dedicated to rewarding design excellence for products and their innovative use in the design of food and beverage spaces.

Link to the Winning products

Link to the Winning products photos

Link to 'The Winners' Press Release

‘The Great Build’ Set design & build

The theme for this year’s Awards ceremony was 'The Great Build'. Five previous Award-winning designers (B3 Designers, Biasol, Finch Interiors, Keane & Mizzi Studio) teamed up with their preferred fit-out partners and created a huge 3D Tapestry with a theme of 'Celebration' which was revealed during the evening.

Build partners were Embassy, Firecracker Works, Fabrico Interiors, Macroart, Harper Signs, Opus Interior Projects, Technical Arts & PHD Group.

Restaurant & bar operators were ICHIBUNS, No. 29 Power Station West, Kettner's, Near & Far and BEAR.    

Link to 'The Great Build' Set design & build photographs

Link to the main 'Press folder'

Click here to see the 'The Great Build' video

Click here for Photo Wall photos

Published Date

LACASSINE, La. (October 2, 2018) –BayouRum this week announced the rebrand of its award-winning portfolio of Louisiana rums, as well as the launch of Bayou Single Barrel Batch 001 and Bayou XO Mardi Gras. With a focus on innovation and Louisiana roots, the Bayou Rum brand is quickly raising the bar for competitors in the high-end, craft spirits category.

“Our vision for BayouRum is to become the leader and benchmark of high-end sipping rums in the fastest growing segment in the industry. We are committed to our Louisiana roots and work from start to finish with our distillery team on creating exceptional rum. With the launch of XO and Single Barrel, dark spirit consumers will finally have a serious offer from the U.S. in the super-premium sipping rum space,” said Stoli Group President and Global CEO Hugues Pietrini.

Alongside other products from the Stoli portfolio, the rebranded Bayou Rum is being introduced to the duty-free community this week, October 1-5, during the TFWA World Exhibition & Conference in Cannes, France. Next week, October 8-10, Bayou Rum will exhibit at the Bar Convent Berlin in Germany, where the brand will introduce its new packaging – with a focus on the Louisiana provenance and craft distilling traditions – to the international bartender community. Bayou Rum’s Master Blender Reiniel Vicente, a second-generation rum maker originally from Cuba, will be onsite during both events to talk about the rums and share his insights on what makes the Louisiana spirit so special.

New packaging updates include:

  • Bayou White (formerly Silver), was recently awarded Best Unaged American Rum by The Manual. This white rum delivers a layered palate of sweet cream and vanilla bean.
  • Bayou Spiced is a complex spirit that blends flavors of maple, banana, allspice, clove, vanilla and pepper for a smooth, lingering finish well-suited to sipping neat or blending in a cocktail.
  • Bayou Select is aged for up to four years in American Oak-X Bourbon Barrels using the Solera aging method, which creates a demi-sec style rum that is deep mahogany in color and boasts long-lasting notes of oak, maple, cinnamon and dark fruit.

Bayou Single Barrel Batch 001 is the latest addition to the brand portfolio, with the barrels hand-picked by Vicente to create a complex, distinctive expression. Single Barrel Batch 001 was aged in previously filled rye barrels for two years and four months before being declared complete. This one-of-kind spirit delivers the signature balanced notes synonymous with Bayou, paired with the complex addition of spice, marshmallow and crème brûlée.

“Bayou Single Barrel reflects the extent and prowess of our craft distilling, aging and blending capabilities,” Vicente said. “No shortcuts, no holding back – just the finest Louisiana raw materials matched with patience, creativity and passion. I am extremely proud of this new spirit, and our team’s meticulous attention to detail and the artful aging process is captured in each bottle of Single Barrel Batch 001.”

Bayou XO Mardi Gras, a celebration of the brand’s Louisiana roots that is scheduled for release in the first quarter of 2019, will be packaged in a glass decanter, sealed with a wooden closure and decorated with a kaleidoscope of colors as a tribute to the festive holiday. Also deep mahogany in color, XO rounds out the flavors of orange marmalade and plum with black currant and Tupelo honey for a long, lightly smoky finish.

Photos available for download here

Published Date

Milan, xx July 2018. Furnishings and Tableware, but that’s not all. There will even be authentic formats, in addition of course to all the latest trends in one of the most important segments of the Ho.Re.Ca sector as a whole. At HostMilano, the Furniture, Technology & Tableware area will once again take centre stage in an event that, from the layouts and furnishings to accessories and ‘turnkey’ solutions for stores, is increasingly attracting the attention of leading manufacturing companies in terms of contract, technology, textiles and tableware. This is demonstrated, by way of example, by data pertaining to the 2017 edition, when the macro-area dedicated to the sector saw an increase in terms of relative importance, which in relation to the type of goods from the companies present, equated to almost 20% (18.8% to be precise): growth both in terms of numbers and quality of the exhibition offering, which, more so in the tableware segment, was represented by high-end manufacturing companies renowned the world over.

Made in Italy: Italy is the fourth largest global exporter 

A prosperous sector in which Made in Italy manufacturing continues to grow. The Tableware boom, for example, is also being substantiatedyear upon year by Fiac/ANIMA data, which for 2017, has forecast a continuation of this positive trend, with a 2% increase in production for Italian companies, subsequent to 2016, which saw an increase of 0.3% for an overall turnover of 865 million euros compared to 2015. And that’s not all! There’s good news too for the export industry, with overall numbers hovering around 568 million euros, with 66% of production destined for export; 2017 forecasts are predicting a 1.9% rise, following an increase of just 0.5% between 2015 and 2016. The Italian furniture industry is also thriving, as demonstrated by 2017 FederlegnoArredo Research Centre data - the industry has comprehensively recorded production values equating to 41 billion euroswith a 1.4% increase; exports, above all, have seen substantial growth with a 2.2% rise compared to 2016 with approximately 16 billion euros, equivalent to 39% of total production, with this figure amounting to 53% in the furniture sector. The positive numbers analysed by Host, from data provided by Ulisse, further underline the vitality of the Furniture and Tableware sector. In the context of global sector trade, which in 2017, exceeded 165 billion euros (with a 5.3% rise in the average annual growth rate in the period from 2009-2017 and a 3.5% increase forecast for the period from 2018 to 2021), Italy is the fourth largest global exporter(after China, Germany and Poland), while the USA is the largest importer by far, ahead of Germany, the United Kingdom and France.

Attention to detail and personalisation are the new essentials

Hybrid and cross-cutting spaces that present different corners with different functions all in the same ambient. In addition to practical and eco-friendly furniture without foregoing desirable design features. Fusion and hybrid also become the latest watchwords in the contract and tableware sectors, in an industry such as the Furniture & Tableware segment, which over the years, has become the ideal territory for innovation and experimentation. In terms of furniture, everything is mixing: bakeries, patisseries and ice-cream shops are opting for equipment designed to aid the store manager, which can also be adapted to suit various different types of spaces and layouts, in addition to creating an attractive and healthy environment for the customer. An example? An unrefined table made by a local craftsman in a ‘mix & match’ with designer chairs manufactured by an international brand, as well as furnishings that evoke tradition, which have been re-invented with a few modern touches. We are also seeing a focus on technology: from interactive tables to tablets and apps, everything is being designed to make the individuals entering a store feel more comfortable. This is the case with colour, an aspect that can transmit a sensation of freshness and naturalness, both indoors and outdoors.

If attention to detail and personalisation are the new essentials for the Furniture sector, then the same goes for the Tableware industry.Indeed, the container or ‘dish’ and everything that surrounds it becomes something that is (almost) as important as its ‘content’. Yet always with practicality, aesthetics and eco-sustainability in mind, whether we are referring to tableware or work wear. Because beyond the individual products, lies the philosophy that underpins the design, which must contribute to offering the visitor an immersive ‘food entertainment’ experience; relatively similar to what happens in restaurants, where the chef becomes the table stylist to all intents and purposes and is attentive to all aspects of the restaurant, from the kitchen to the dining room.

HostMilano has everything: from contract to format

So much more than contract. Increasingly becoming a global hub for everything and anything relating to Furniture & Tableware, year on year Host confirms its status as the ideal stage to get up close and personal with all the latest evolution in the format and ‘turnkey’ store solution sectors.If the numbers pertaining to the space dedicated to Furniture, Technology and Tableware are constantly increasing (with respect to the previous edition, Host 2017 saw a 16% rise in macro-area companies), then the same can be said for the attention that the sector is dedicating to the most innovative of ideas for the professional hospitality industry.

Authentic formats, devised respecting and re-interpreting the culture of both the space and people who work within it, or inspired by the pure and simple creativity linked to sustainability, in the case of shopping centres, stations and airports. Since, if the furniture in a space is one of the elements that essentially creates the ‘dish’, and enhances it, the same concept can be applied when designing large, highly frequented spaces, such as hotel lobbies, airport shopping arcades and the new shopping districts.

The Tablewareindustry companies already registered to take part in the 2019 edition of HostMilano include:  Abert SPA, Alessi, Arc International, Arcturus group, BIT, Bormioli Luigi, Dibbern, Libbey, Masa, Mepra, Rak, Richard Ginori, Robert Welch, Siggi, Schoenwald, Tognana. TheFurniture industry companies already registered to take part in the 2019 edition of HostMilano include:  Armett, Calligaris, Emu, Gaber, Infiniti, Indelb, Nardi, Pedrali, Scab design, Style Lab, Vama, Vondom, The Flame.

All updates are available at:, @HostMilano, #Host2019.

Published Date

LAGUNA BEACH, Calif. — After years of diving the most renowned areas of the world’s “sugar cane” belt, internationally renowned marine life artist Wyland developed a taste for the fine rums in those regions. Now, he has created his own blend of rum, carefully sourced from the finest Caribbean distilleries for unique flavor and smoothness.

Hand-crafted in small batches, Wyland Ultra-Premium Rum is aged eight years for the rum connoisseur who appreciates careful craftsmanship. The limited release product retails for $69 per 750 ml bottle and features Wyland’s iconic art on Bruni Italian premium glass bottles.

“Art and spirits go together perfectly,” Wyland says.  “I’ve always tried to create the greatest marine life art in the world, so I thought why not create the ultimate rum to go with it.”

Wyland Ultra-Premium Rum will be sold through select retailers in California, Florida, and Hawaii, and online at The rum is also featured on-premise on Norwegian Cruise Lines’ fleet of sixteen cruise ships, including the new $1 billion Breakaway-Plus class ship, Norwegian Bliss, with custom hull art work designed by the artist.

The silky smooth, 80 proof dark rum can be enjoyed by itself or slightly chilled.  For Wyland, the art of rum is another way to connect with the more than 500,000 collectors who enjoy his art and for the millions of others who simply appreciate a premium drinking experience. It’s also about making connections to something even closer to his heart. “The success I’ve had as an artist not only gives me the opportunity to share my art, but to support the work of my non-profit Wyland Foundation, which is having a global impact in the effort to protect our oceans and waterways.”

Wyland’s Ultra-Premium Spirits line is also slated to include vodka, whiskey, and tequila, each with its own signature Wyland image, as part of the collection. To learn more, about Wyland Ultra-Premium Rum, visit For wholesale and retail opportunities, contact Ed Lukosavich at 702-510-9852.

For more information, or for an interview with Wyland, please contact Jonathan Abramson at This email address is being protected from spambots. You need JavaScript enabled to view it.


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