Four Seasons Beekeeping Chef produces 'Wild Sayan Honey' through Indonesia's first bee conservation programme

June 2017: Led by beekeeper-chef Liam Nealon, Four Seasons Resort Bali at Sayan has teamed up with local farmers to save Bali’s bees and produce its own honey for use in the resort’s restaurants, cocktails, cooking classes and spa treatments.
 



Original FX Mayr Debuts a Fresh New Look for Spring

April 2017: Spring sees fresh new looks at the Original FX Mayr Health Center both in the dining room and tea bar with the arrival of new head chef, Andreas Wolff. A Brandenburg native, Head Chef, Andreas Wolff, is used to cooking at the renowned Fischers Fritz in Berlin and the Bellevue Palace. Today, the culinary delicacies at the Original FX Mayr Health Center bear his indistinguishable signature.



New health drink launches - Cleansing, mood enhancing and energising Wild Fizz Kombucha

March 2017: A new health drink is set to take the UK by storm this spring. Wild Fizz Kombucha is a raw sparking tea, made with 100% natural and organic ingredients and packed full of gut friendly live cultures, vitamins, and antioxidants.



Martin Göschel Appointed as NEW Executive Chef at The Alpina Gstaad

February 2017: Martin Göschel has been appointed Executive Chef at The Alpina Gstaad from 1 May 2017. The 45 year old German succeeds Marcus G. Lindner, who is leaving the hotel at the end of the 2017 winter season for a new challenge in Zurich. In his new role, Göschel will be responsible for the two acclaimed restaurants, Sommet (18 GaultMillau points, 1 Michelin star) and MEGU (16 GaultMillau points, 1 Michelin star), as well as for the Swiss Stübli, the Alpina Lounge, the hotel’s room service and the banqueting area.



Getting over a Saturday night has never tasted so good - Grace Belgravia launches Sunday Detox Brunch

September 2016: Whether you need to get yourself back on track after an excessive summer or simply fancy a healthy catch up with friends, Grace Belgravia launches The Sunday Grace Detox Brunch. Available to members and non-members, rather than a Bloody Mary and carb loaded approach, the brunch comprises a three-step detox menu that will flush out the results of an overindulgent late night and re-boot you for the week ahead.

General enquiries

enquiries@indigoeight.com

Mel Cutcliffe

melcutcliffe@indigoeight.com
+44 (0)7961 300067

Kath Kay

kathkay@indigoeight.com
+44 (0)7790 159333