Luxury Hotels


At SIX SENSES ISTANBUL, a full Turkish breakfast comes whether you like it or not. The ten compulsory bowls and platters include salads, cold cuts, butters (plural), a basket of breads and, for each person, a big bowl of just-cooked crisp fries. You also order eggs, whatever way and automatically garnisshed. Everything was put out so carefully, and even the tiniest bowl had its own spoon (you can tell GM Nebi Ozdemir was formely F&B at a hotel in Doha).

Another memorable breakfast Girlahead has enjoyed recently was at Michael Mina’s brasserie at FOUR SEASONS DUBAI INTERNATIONAL FINANCIAL CENTRE DIFC. There was a bijou and beautiful buffet, with lots of nuts and little dishes of such local tastes as hommus and baabaghanouj. There was choice. Some go for already-prepared salmon on bagel halves.  Others op f or make your own, from coils of salmon and sesame bagels (but even more addictive are the two-bite brioche buns filled with olives). A football-size of French butter can be dug into. White music softens the ambience. The buffet suffices but if you want more, how about French toast with vanilla-soaked brioche?

The food side of lodging has always loved ‘specials’ and right now is no exception.  In London, COMO THE HALKIN in Belgravia tomorrow says goodbye to Tommi Tuominen. He has travelled through through his native Finland to discover olt recipes, disassembling all the elements to create a modern iteration. Experience highlights from his Michelin-starred Finnjävel restaurant have featured in his London pop-up, which started 21st March (it finishes today).in our London pop-up, from March 21st to today, 1st April.

Coming up in London, on 10th April, food names Ken Hom and Gok Wan will be cooking and chatting, 10th April, at London’s Din Tai Fung restaurant – it’s organised by the London Cultural Collective (is it true LCC will be organising a dinner shortly with Netflix star Jeremiah Tower?).