Latest news with #RelaisChateaux
Travel Daily News
15-05-2025
- Entertainment
- Travel Daily News
Weekapaug Inn brings nature-inspired music to every guest suite
Weekapaug Inn partners with The Birdsong Project to offer in-room vinyl records blending music and birdsong, enriching guests' nature-inspired experience. WEEKAPAUG, R.I. – Weekapaug Inn, a timeless Relais & Chateaux and Forbes Five Star Hotel, New England-style inn set in the peaceful Weekapaug community perched on the idyllic Quonochontaug Pond with sweeping views of the Atlantic beyond, is proud to announce a new partnership with The Birdsong Project, a celebrated initiative that brings together acclaimed musicians, poets, and artists to honor birdsong and nature. As part of this collaboration, Weekapaug Inn will now feature custom record players and curated vinyl LPs from The Birdsong Project in each of its guest suites. Guests will be invited to immerse themselves in the soothing sounds of nature and music through exclusive Birdsong Project recordings, blending field recordings of birds with compositions from world-renowned artists. This unique offering enhances the Inn's commitment to creating a restorative experience rooted in the natural beauty of coastal Rhode Island. 'We are thrilled to partner with The Birdsong Project and bring their beautiful and meaningful work directly to our guests,' said Daniel Abrashoff, General Manager of Weekapaug Inn. 'This collaboration not only elevates the guest experience but also aligns perfectly with our mission to celebrate and preserve the stunning environment that surrounds us.' The Birdsong Project is a one-of-a-kind creative endeavor founded to support the National Audubon Society's mission to protect birds and their habitats. The project features contributions from artists such as Yo-Yo Ma, Beck, Nick Cave, and many others, and serves as a gentle reminder of the role nature plays in wellness and inspiration. The in-room record players and LPs will be available in the Carriage House suites, newly renovated Fenway Suites and Signature Suites, which are all named after birds, starting in April, inviting guests to relax to the sounds of nature and artistry during their stay. Originally built in 1899, the charming Weekapaug Inn has welcomed guests ever since to its bucolic landscape where a shimmering sun rises over Quonochontaug Pond, Adirondack chairs grace the great lawn, and a verdant chef's garden provides the Inn's kitchen and bar with the freshest of ingredients. 33 guest rooms, including four Signature Suites, range from 250 to 2,000 square feet. Each is distinctive in décor, and equipped with the finest amenities, as well as a mix of original Inn furnishings and up-to-date pieces. Breakfast, lunch, and dinner are enjoyed in the casually elegant Restaurant where the culinary team works closely with local growers, farmers, and fishmongers, while developing their seasonal take on New England coastal cuisine. The dining room is cozy, with views of the pond and the lawn, and adjacent The Garden Room bar is the spot for casual bistro-style dining. In warmer months, al fresco dining is offered on The Deck and around the pool, and beach snacks, sandwiches and pizza are served at the Bathhouse. S'mores are presented every night in any season (weather permitting).
Hospitality Net
09-05-2025
- Business
- Hospitality Net
Il Bottaccio, Relais & Châteaux Joins SELECT Hotels & Resorts by Internova Program
Il Bottaccio, Relais & Châteaux has been invited to join Internova Travel Group's SELECT Hotels & Resorts by Internova program, an exclusive collection of more than 1,700 luxury properties around the world. Tucked away in a tranquil corner at the foot of the Apuan Alps, Il Bottaccio comes with its fair share of exciting history. It all started with a late 18th century mill, put in place by a wealthy citizen, Paquale Boldrini, who built a house around it in Montignoso. The name itself is quintessentially Tuscan and it refers to a basin where water is collected to supply mills and olive presses. Over the years, this fascinating building was acquired by a renowned heart surgeon, Gaetano Azzolina, who restored it and embellished it as a private home in the 1970s. Elio d'Anna, a mercurial, brilliantly witty, illuminated musician, philosopher and entrepreneur subsequently acquired it. The hotel opened in 1983 and entered the prestigious Relais&Chateau family in 1988. A home rather than a hospitality business, the idea behind it all was - and still is - that of offering respite and pleasure to gourmet travellers in search of matchless sensory experiences. The general atmosphere is one of enticing elegance and charm, epitomised by the highly unique décor, and yet an overall sense of familiarity embraces you as you step in, making every stay a memorable one. Guests who book their stay at a SELECT hotel or resort by Internova through a travel advisor with ALTOUR, Andrew Harper, Global Travel Collection, Nexion Travel Group or Travel Leaders Network can enjoy amenities that are unique to the program. Based on availability, those perks may include resort credits, room upgrades, complimentary breakfast, early check-in and late check-out and basic Wi-Fi. To learn more about the SELECT Hotels & Resorts by Internova program, please visit Hotel website
Forbes
06-05-2025
- Business
- Forbes
These New Zealand Hotels Are Taking Food Sustainability To The Next Level
These Relais & Chateaux New Zealand properties are paving the way, particularly when it comes to ... More food sustainability Wharekauhau Country Estate If you've ever taken a trip to New Zealand, you know the country has the most beautiful nature that goes as far as the eye can see. Breathtaking landscapes, quaint cities and a rich culture are just a few of the many reasons to visit. And while the country has plenty of gorgeous hotels, there are a few from Relais & Châteaux that are paving the way, particularly when it comes to food sustainability. Last month, the 2025 New Zealand Winegrowers Sustainability Report was released, highlighting the winegrowers' commitment to sustainability. The same commitment is shown through these three unique New Zealand properties, Wharekauhau Country Estate, Otahuna Lodge and Blanket Bay. Using seasonal ingredients, growing their own produce and partnering with local artisan producers are just a few ways the properties are championing local New Zealand grown products. However, each of the three take it a step further, embracing the farm-to-table concept as part of their ethos. While it isn't possible to eliminate food waste entirely at any hotel, the steps the three hotels are taking limit it as much as possible, utilizing the best sustainably-sourced ingredients and techniques. While it isn't possible to eliminate food waste entirely at any hotel, the steps the three hotels ... More are taking limit it as much as possible. Wharekauhau Country Estate 'Sustainability is not just about growing your own food, but it's a much deeper with Wharekauhau and you will find it rooted in our fundamentals which is being good for our natural environment, but also out team, our community and our heritage,' says Richard Rooney, general manager at Wharekauhau Country Estate. 'We have a storied past here that we love to share those legends and stories that have made us what we are, and in conjunction, we look to the future, and how we can preserve this.' Rooney heads up Wharekauhau Country Estate , a Relais & Chateaux property in Palliser Bay, New Zealand. The property's food and beverage program, which is headed up by Nicolas Simonucci, embraces utilizing local producers and has an onsite gardener and forager dedicated to the onsite gardens, chickens and pigs. On the property, you'll find over 100 varieties of homegrown vegetables, fruits, berries, proteins and foraged plants that are all used on the menu daily. Wharekauhau has an onsite sustainability program called 'Travel Deeper.' It focuses on the natural environment, community, heritage and team and is shown through the food and beverage programming in a number of ways. "From having 1.5 acres of dedicated onsite gardens through foraging the 3,000 acres, the chefs are encouraged to hop on an ATV and explore to get inspiration and a true sense of the season," says Rooney. 'Our culinary team is constantly crafting nods to our farmhouse heritage, and also our pre-European, Māori, heritage of food harvesting and cooking. We are the biggest supporters of local artisan producers, and this reflects through our locally curated beverage list also.' The produce at Wharekauhau is 75% sourced from the estate. Proteins come from local butchers, seafood mongers, etc. Gardens at the estate grow everything from carrots to wakame seaweed, which is all used for the culinary programming at the hotel. Food sustainability is also baked into the DNA of Otahuna Lodge , a 19th-century Victorian estate in Christchurch, New Zealand. 'The entire genesis of our being is rooted in the preservation of New Zealand's most important historic estate,' explains Hall Cannon, Otahuna Lodge managing director. 'In other words, if we didn't promote the continued conservation of our built and horticultural environments, our business operations would be threatened. Furthermore, utilising the bounty of our own grounds provides us with better (and fresher) ingredients, enriches the guest experience and offers a key point of difference from our peers globally. And, finally, our approach to sustainability allows us to reach new audiences while giving back to the local community.' Otahuna Lodge aims to tell the modernized story of a historic century-old garden Otahuna Lodge During the property's season, between 60-70% of the produce used in the kitchen is sourced from the onsite gardens. Otahuna Lodge aims to tell the modernized story of a historic century-old garden. 'For us, the concept of farm-to-table isn't new nor is it a trend,' says Cannon, 'Rather, it has been an integral part of a self-sustaining estate first conceived in 1895. Today, we humanely raise chickens, pigs and sheep. We grow more than 130 different varieties of organic fruits, mushrooms, nuts and vegetables, many of which are sourced from heritage seed lines or are the product of trees planted in the early 20th century. And, we work hard to showcase the bounty of our amazing, artisan local providers who supply us with all from buffalo yogurt to grass-fed, free-range beef.' 'For us, the concept of farm to table isn't new, nor is it a trend.' Hall Cannon, managing director of Otahuna Lodge Hidden within the stunning natural New Zealand landscape is Blanket Ba y. The Queenstown Relais & Châteux property is known for its large windows that showcase the beauty of the nature around it. Similar to the other two properties, Blanket Bay has a huge focus on utilizing the best ingredients available. This process revolves around working closely with local purveyors of produce. Hidden within the stunning natural New Zealand landscape in Blanket Bay, a Queenstown property known ... More for its beautiful nature. Blanket Bay 'By virtue of our location, we are blessed to be surrounded by farmland,' says Tom Butler, general manager at Blanket Bay. 'We have shown our longevity in showcasing the finest farmed produce. The long-standing relationships with farmers ensures we secure only the best produce, partnering with many local artisans who produce especially for the property.' Beyond sourcing food and wine locally, the property is also very selective about what fish they use, ensuring they only prepare fresh, line-caught fish that isn't threatened. In addition, they have their very own gardens, which provide produce to the kitchen each day. 'Our gardeners and chefs have worked together to produce several heirloom varietals frequently showcased on our daily changing menu,' says Butler. 'With our tasting menu changing each day, we are in the luxurious position of being able to feature fruit and vegetables that are literally ripe for the picking.' 'As we are showcasing natural beauty, it is a key motivator for us to ensure we protect and improve the environment we live in where possible.' Tom Butler, general manager of Blanket Bay Furthermore, Blanket Bay recently launched an initiative to add a 200kW solar array. This generates enough electricity to not only power up the entire kitchen but also the entire lodge. 'One of the key reasons to visit Blanket Bay is to witness some of the most striking scenery,' says Butler. 'As we are showcasing natural beauty, it is a key motivator for us to ensure we protect and improve the environment we live in, where possible.' As a whole, Relais & Châteaux , a 2024 Global Vision Award Winner, has global efforts towards sustainability. Last year, the brand released its second sustainability report and announced its first-ever sustainability commission (an association of seven members who are chosen for their expertise in various aspects of environmental responsibility to keep the brand accountable). At the core, the brand aims to keep its commitment to environmental and cultural sustainability through the preservation of biodiversity, landscapes and buildings, and it is absolutely shown through its three New Zealand properties.
