What a difference real live greenery makes, both in hotels’ bedrooms and public places. Go to Glow at WALDORF ASTORIA MALDIVES ITHAAFUSHI and the final approach, over fine sand, is a 50-metre walkway flanked by greenery about two metres high. Most of the tables are set, open air, right in the sand but there is some ‘indoor’ seating, at least with a roof overhead. Wherever you sit, it is more than worthwhile going to check the open kitchen at the rear. As the image above, the brigade has all the necessities, including living herbs, immediately to hand.
Oh what a difference this makes from an appreciation point of view. If customers see even a hint of livin’stuff they’re going to think everything is freshest possible, and good. (Dare it be said that this is good for them and also for the establishment as customers might patronise more often and even spend more money?)
This is not wishful thinking. Look at the success, in England, of The Pig hotels. Typically, they are conversions of old houses and brand additions include working walled gardens and conservatories attached to the main building. The conservatory, modelled on greenhouses that were ubiquitous in country houses, is the hotel’s restaurant. Authenticity comes in the form of trays of living seedlings strategically placed between and next to dining tables, and sometimes on them.
Another hotel that makes the most of living greenery is CORINTHIA LISBON. At its Erva, ‘herb’, restaurant, there is greenery everywhere, some in pots on bookshelves, and the natural look is extended with charming menus illustrated by Fernanda Lamelas. Yes, even menu drawings can create the memory that is so important for any experience. And, wherever and however, living greenery helps.
