Ennismore reveals new F&B studio

Lifestyle hospitality company Ennismore has officially launched Carte Blanched – an in-house ream of operators, chefs, mixologists and creatives who create bespoke food and beverage (F&B) concepts for the business's lifestyle brands. 

The idea of Carte Blanched is for the creation of new and development of existing F&B concepts for hotel owners. The team will oversee the process from the initial idea through to opening and beyond. Services span from strategic development and market research, including local inside knowledge trend reports and F&B innovation, to brand identity creation, recruitment, training and marketing and PR. 

Across Ennismore's 100 hotels, there are 190 restaurants and bars that generate approximately 50% of total revenue.

Carte Blanched benefits from the expertise of a global network of hospitality collaborators and partners, including: Selin Kiazim and Laura Christie, founders of Oklava; Monica Berg and Alex Kratena, the duo behind Tayer and Elementary; Kris Yenbamroong, LA's Night + Market; Andre Soen, Singapore's Park Bench Deli; Layo and Zoe Paskin, the team behond Palomar, The Barbary, Evelyn's Tavle and The Blue Posts in London; and Tuscan butcher Dario Cecchini, of cult Netflix show Chef's Table. 

The collective currently has over 40 brands in its portfolio, opening 17 new outlets in Europe and the Middle East since 2021. It is behind such global culinary experiences as Tandoor Tina at 25hours, Dubai; Four Corners at The Hoxton, Barcelona; Seabird at The Hoxton, Southwark; Fi'Lia at SLS Dubai; and Bibo at Mondrian, Shoreditch. 

Sharan Pasricha (pictured above), founder and co-CEO of Ennismore, comments: "The F&B experience is an integral part of what sets lifestyle hospitality brands apart from your traditional hotel brands, and Carte Blanched is how we ensure our restaurants and bars are authentic and culturally relevant globally and in local markets.

"Carte Blanched is a completely new and unique approach to how we deliver extraordinary drinking and dining destinations – from concept to execution – for our owners and hotels, and is one of the vital [things that] sets Ennismore apart from our competitors. I am incredibly proud of the team we have pulled together, who are the best in their field."

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