Appointments & Promotions

London Calling: The Curtain Blazes into the British Capital this Summer with Chef Marcus Samuelsson at the Culinary Core

Acclaimed New York chef and restaurateur, Marcus Samuelsson, to make UK debut at The Curtain with the launch of Red Rooster Shoreditch & first ever taqueria concept. The Curtain is a new brand from New York hotelier Michael Achenbaum, marking his first venture in Europe

NEW YORK, NY. April 11, 2017 – Opening Summer 2017 in East London’s vibrant Shoreditch neighborhood, The Curtain is an entirely new brand and vision from Michael Achenbaum – co-founder of Gansevoort Hotel Group. The Curtain will embrace a New York sensibility with Achenbaum’s signature rooftop restaurant & pool, 120 guestrooms and suites, Marcus Samuelsson’s first UK outpost of Red Rooster Harlem, an exclusive members club, and a ‘CBGB inspired’ live performance space.

Named after its location on Curtain Road, the $100 million project reflects the thriving, creative pulse of Shoreditch – a mecca for striking art, design, and tech culture while encompassing a modern industrial New York feel. A unique curation of New York’s unparalleled nonstop service combined with the raw eccentricity of Shoreditch creates the perfect fusion of NY-LON.

Award-winning New York chef and restaurateur Marcus Samuelsson will launch his iconic Red Rooster restaurant at the hotel, alongside an all-day taqueria & bar concept. Renowned for his twist on classic American dishes, Samuelsson’s Red Rooster Shoreditch menu will celebrate the roots of American cuisine and true Southern soul food, while drawing inspiration from Shoreditch’s dynamic and culturally diverse surroundings.

Eclectic in style, each of the 120 guestrooms and suites will exude a luxurious, yet quirky aesthetic by Duncan Miller Ullmann Design. Exposed brick walls, hardwood floors and modern lighting contrast with custom-designed artwork by British rock ‘n’ roll photographer, Mick Rock. As with food and drink throughout The Curtain, the hotel takes its minibar offering very seriously with meticulous, locally sourced products available where possible. From 5-7pmdaily, a bartender will arrive with a sundowner trolley, to mix fresh and creative cocktails in-room.

Michael Achenbaum says of his first venture in the European market, "We spent nearly a decade scouting locations throughout London, with the last 7 years specifically focused on the emerging East London area. It’s in our DNA to create hotels in neighborhoods that are not only ahead of the curve but also in areas that are growing. The Curtain is that vision come to life.”

Open 24 hours, the gym is a collaboration with London’s much loved private fitness brand, The Vault Gym, and will offer personalized workouts and access to the British capital’s leading wellness experts. Early morning yoga classes in the hotel’s ballroom and BOOM Cycle in the ‘CBGB inspired’ live performance space are just a taste of the variety of classes in store for hotel guests and club members. For relaxation, a dedicated wellness area complete with steam room and two treatment rooms will provide facials, massage & physiotherapy, male grooming and a nail bar.

Upstairs, a Moroccan-style heated pool and all-day brasserie is set against the backdrop of East London’s urban skyline. With a retractable glass roof, hotel guests and members will have exclusive access to the rooftop at The Curtain, for all-year dining and drinking. The all-day restaurant & bar (LIDO), is complimented by the pristine year-round pool, lush gardens and daybeds during summer months. The menu will offer fresh and seasonal dishes alongside an extensive wine list including a wide selection available by the glass.

Beyond the rooftop restaurant and pool, the club at The Curtain provides a carefully curated collection of spaces for its members including a fully-soundproof live performance space and late-night offerings at Billy’s Bar. Club spaces will be open from 8am – 2am daily, for coffee, juices, breakfast, lunch, cocktails, snacks and all the bits in between. Members-only events will be programmed throughout the week in LP, The Curtain’s Live Performance room comprising of secret gigs, DJs, acoustic performances and spoken word. In fall 2017, a members-only coworking space will open on the ground floor of the hotel.

For private events, the Ballroom will hold up to 200 people seated and 350 standing, with state of the art systems, bespoke menus and a dedicated planner to cater to every whim. For more intimate affairs, The Curtain features a private room at Red Rooster Shoreditch (seating up to 14) and a 40 seat, lounge-style screening room, designed for movie nights, exclusive previews, presentations and events.

Rates start from £240 + tax, per night.
www.thecurtain.com / +44 (0) 203 146 4545

Contact:
Sara Davis
Senior Publicist
sdavis@njfpr.com
212 228 1500

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.