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Archive for June 2017

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Mooring in Mauritius - Review

 

When a country runs at a winter temperature of 24°C you know that its hospitality is also going to be warm. In Mauritius, the hospitality fair sizzles whatever the season, as Sat Bal discovered.  Read more

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Gorillaz Move Into Recruitment With JLR

Multi-platinum Gorillaz has paired up with multi-selling Jaguar Land Rover in a novel way to recruit bright candidates for the latter. Chris Page

The aim is to work together to recruit the next generation of world-class electronics and software engineering talent. The method is to use a code-breaking challenge found in the virtual band’s app.

Jaguar Land Rover (JLR) hopes to fast-track the best applicants via the Gorillaz App challenge in a major change in the way the business looks for candidates. JLR says it helps tackle the engineering skills gap and inspire and attract a diverse range of talent and new thinking.

Noodle, the band’s guitarist and a JLR ambassador, said: “Can you crack the code? Put your skills to the test!! Hey, maybe you might land yourself *the* most BADASS job you can imagine. Dare to win!”

The Gorillaz App has now launched a new JLR recruitment area featuring a 360-environment of the band’s garage which also features all the iconic vehicles of the Gorillaz. Here, applicants can explore and take a two-part challenge. The first part, designed to educate users about the benefits of electric vehicles, involves assembling the Jaguar I-PACE Concept, Jaguar's first all-electric five-seater sports car. Users can learn about the vehicle’s performance, battery technology, space, charging and range.

The second and more demanding part of the game, developed to engage and recruit budding electronic wizards and coders, will focus on cracking code – there are more than 4,000 combinations, as well as cipher in an alternate reality format. The challenges put a stronger focus on skills and talents than on qualifications.

Alex Heslop, head of electrical engineering, JLR, said: “Here we’ve found an engaging way to recruit a diverse talent pool in software systems, cyber systems, app development and graphics performance. It will be the first of its kind.”

The Jaguar I-TYPE, Panasonic Jaguar Racing's all-electric Formula E racecar, appears in the garage. Users can click on a poster of Noodle with the I-TYPE and ‘FanBoost’ which enables them to vote for the @JaguarRacing team drivers to gain a power boost during their next race or to follow @JaguarRacing twitter channels.

The project follows on from Jaguar Land Rover’s STEM initiative with Gorillaz in 2016, where  founder member and guitarist, Noodle, became Jaguar’s Formula E Racing Ambassador. As the UK’s leading investor in research and development and a leading global automotive manufacturer, Jaguar Land Rover is putting Noodle at the forefront of its campaign to address the skills gap that manufacturing worldwide is facing.

JLR recruitment: www.jaguarlandrovercareers.com

JLR says traditional application methods remain open and CVs will be accepted, but it invites potential applicants to download the app and break the codes and solve the problems to fast-track their way into employment.

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Savills - Euro Travel Megatrends Report

 

Global property expert Savills has launched a report which identifies the key trends expected to drive the travel sector by 2030. Abigail Parkin

Its European Hotels Megatrends report predicts that Europe will continue to be the preferred destination for a rising number of ‘silver’ travellers from the EU, Asia and Middle East. These travellers will belie age to opt for more active and sporty getaways by 2030 - in common with younger travellers seeking the same pursuits.

The report sees single holidaymakers across all generations forming a larger share of travellers who will want to meet like-minded people. This is expected to put the onus on hotels to be more accommodating of solo  travellers. It’s partially driven by future traveller confidence in digital connectivity, giving rise to more obscure alternatives in location choice.

Social media will further fuel holidays that allow travellers to “access the inaccessible”. The report goes on to claim that with no new destinations by 2030, travellers will find creative spots that impress their social media followers. It appears that the reward will lie in the risk of uncharted destinations.

Hotel trends are forecast as including facial recognition software across venues to target business travellers, speeding up check-in. Lobbies will offer large, elaborate work/social spaces, with extended food and drink options, as hotels compete with serviced office providers. Also 3D motion technology will allow travellers real-time interaction with colleagues in “immersive” environments. Technology will personalise hotel stays with guests being greeted by their favourite film on TV and their chosen lighting levels as the hotel industry competes with home-sharing platforms.

Ecotourism is expected to rule life by 2030 but without compromising traveller comfort so hotels will need to demonstrate how they minimise their carbon footprint and use fair trade products and support local communities.

George Nicholas, global head of hotels at Savills, said: “Young travellers prioritise ‘experience’ and creating bespoke trips to maximise their leisure time, making them dubious of impersonal hotels and of following well-trodden tourist trails. Alongside this you have the already well-travelled baby boomers who are not willing to compromise on comfort or experience as they grow older. Hotels therefore will need to focus on what they can provide that is truly unique and how they can tailor and personalise their offer, be that for a 22 year old single traveller or a 65 year old couple, to continue to capture their custom in 2030.”

 

 

 

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Dickie's Bar Launches At Corrigan's Mayfair

 

Corrigan’s restaurant is set to open Dickie’s Bar at the end of June in collaboration with Gregory Buda from The Dead Rabbit, New York.

 

Located in Mayfair, Dickie’s Bar will serve drinks ‘til late using the best of the season’s harvest largely sourced from Richard Corrigan’s garden and farm, Virginia Park Lodge.

Collaborator Gregory Buda has picked up awards including World’s Best Bar (World’s 50 Best, 2016) and states his inspiration emerges from his own discoveries in his kitchen at home. He will oversee a menu that takes a culinary approach to cocktail creation by mixing the season's finest ingredients and distillations.

On the menu cocktails such as The Professional Stalker will feature an earthy, dark and boozy mix using Power’s John’s Lane 12-year Irish Whisky, Pierre Ferrand 1840 Cognac, Fig, Allspice and Jerry Thomas Decanter Bitters. Also on the menu, Stage Door Johnny made with Jameson Black Barrel Irish Whiskey, Peach, Bergamot, Vanilla and Lemon is a tart, soft and smooth creation.

The menu will be designed by Drinksology as a storybook, telling the tale of Dickie’s Bar, the characters behind it and the journey of ingredients, from farm to glass.

"It is extremely exciting to be working on a project with Richard Corrigan,” said Gregory Buda. “He incorporates his Irish roots into his work in a really intriguing way, and at Dead Rabbit, Irish culture and hospitality runs through everything we do, so it makes for a really perfect partnership. We are well on our way to building a bar program that will be on par with the incredible food that is coming out of their kitchen, and that hopefully will draw people's attention on its own as well."

The newly renovated terrace will lead guests to Dickie’s Bar via a separate entrance and picks up the hunting lodge design cues of the main venue. A marble top bar runs down the length of space towards a feature laser cut aged copper wall, behind which the restaurant is located.

Following Richard Corrigan’s success at Michelin-starred townhouse Lindsay House and London favourite Bentley’s Bar and Grill, Corrigan’s Mayfair opened in 2008, simultaneously winning the Evening Standard ‘ London Restaurant of the Year’ award. Last year Corrigan’s Mayfair won ‘Best Dish’ at the Tatler awards.

 “I decided to work with Greg from The Dead Rabbit because he has a true talent, he is experimental with flavour, but has a lot of respect and understanding for the ingredients he uses. It was a natural fit and progression for us,” said Corrigan.