By Lynne Nolan
Hotel says revamp of food and beverage portfolio responsible for impressive figures.
The Ritz-Carlton, Bahrain Hotel & Spa has bucked the downward occupancy trend for the summer months, advanced largely by a series of innovations in its food and beverage portfolio.
Executive chef Holger Jackisch has raised its game in the region's competitive MICE sector by promoting private dinners at the property's 23 luxury villas.
"For outdoor catering and events, the villas are now more modern and can be customised for clients, with our team of multinational chefs capable of preparing a great number of cuisines, from Japanese and Arabic to Italian and Asian.
"We provide fine dining experiences, from food to music, at the villas, with any themes available for business functions, and it has certainly bolstered business in the summer months."
The 450-square metre villas, served by private lifestyle butlers, were built initially to accommodate the heads of state for the Arab Summit, and the design of the 90-metre terraces suit outdoor meetings with features including landscaped gardens, partially tented infinity pools, and views of the private beach and the Arabian Gulf.
The look of The Ritz-Carlton Jazz Brunch has also been stepped up; with a focus on live cooking stations, new table decorations, and experience-driven set-ups including its fresh pasta station.
High-end dining is also extended to the property's other concepts for MICE guests, including Plums steakhouse, Italian restaurant Primavera, and The Burlington Club, serving fine aged beverages and premium cigars.
Jackisch also revealed plans to revamp Overlook Café, its poolside restaurant. The outlet currently serves healthy and fun spa cuisine.
"The interior and exterior will be refurbished, and once confirmed and developed, this will be the greatest concept of its kind I have ever seen in the Middle East."